WillaKenzie Estate
2006 Pinot Noir, Willamette Valley
Fact Sheet
Vineyard Profile
The 2006 Pinot Noir Willamette Valley is a selection of different estate grown Pinot Noir clones, including several Dijon clones such as 113, 115 and 114. WillaKenzie Estate has a total of 68 acres of Pinot Noir. The vines are planted at 1,200 to 1,800 vines per acre, running north to south, allowing for maximum sun exposure. All of the vineyards are planted on Willakenzie soil, a type known for its excellent drainage. The plants are grafted onto phylloxera-resistant rootstock and trained into an upright, double guyot trellising system.
Vintage Report
2006 was a year of extremes for Oregon and perhaps a harbinger of how Global Warming may affect us: an extremely wet December (over 14 inches of rain), several cold days in the low 20’s around February 18 when the vines were fortunately dormant and 25 days at or above 90 degrees from May 15 until the end of August (four of those days above 100 degrees). This was followed by a relatively temperate and long harvest with a few showers, a bumper crop and great quality throughout the region. For the first time in 15 years WillaKenzie met its target yields for all varietals. The winery started picking the first pass of the Terres Basses vineyard on September 13 and finished with the Gamay on October 9. Brix levels ranged from 23.5° to 27.0° in a few blocks of the new Jory Hills vineyard in Dundee. Thanks to careful canopy management (minimal or no leaf pulling among other techniques), the grapes were able to maintain a good acid balance. WillaKenzie is very enthusiastic about the quality and quantity of the 2006 vintage.
Vinification
WillaKenzie made the 2006 Pinot Noir Willamette Valley in its gravity-flow winery with the goal of achieving a rich and elegant style. A cool maceration preceded the open-top, Burgundian-style fermentation that averaged 20 days of skin contact and daily punch downs. Following fermentation, the wine was blended with the press wine in a tank where it settled for several days before being racked to barrels. After aging for a total of 10 months in French oak (20 percent new) from a variety of coopers, the individual lots were blended to obtain a wine that is fresh and approachable when young. WillaKenzie Estate bottled 100 percent of the 2005 Pinot Noir Willamette Valley with screw cap closures.
Tasting Notes
Lively aromas of raspberry, cranberry and cherry are complemented by tones of dried rose petal, spice and cedar. The wine is vibrant and juicy in the mouth, with initial flavors of strawberry, fresh raspberry and plum, finishing with darker tones of plum, blackberry and a hint of caramel. The bright fruit is balanced by good acidity and round, well-integrated tannins to create a wine that is accessible and a pleasure to drink. It is ready now and will continue to improve for two to three years from its release date. Enjoy by itself as an aperitif and with roast chicken, pork chops, pâté or grilled salmon.
