WillaKenzie Estate 2007 Estate Cuvée Pinot Noir, Willamette Valley Starting with the 2007 vintage, the winery changed the name of the wine from ”Willamette Valley” to “Estate Cuvée” to emphasize the fact that all of the fruit used to produce it is estate grown. 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. This wine is a selection of different Pinot Noir clones, including 113, 114 and 115. The 2007 vintage in Oregon will be remembered as a challenging one, requiring skills and dedication in the vineyard and winery in order make great wines. Budbreak occurred around April 8, but the vines did not start developing until late April due to cold, rainy weather. Bloom took place around June 12, followed by a good set. Véraison did not occur until the second week of August because of a very cool summer. High temperatures never exceeded the low 90s, and some nights in September were unusually chilly (36 degrees!). A cool growing season is great for Pinot, since it is a cool climate grape. Unfortunately, the rains came early, continuing steadily through harvest with breaks between downpours. WillaKenzie started harvest with Terres Basses on September 27 and picked at 24.5º Brix. The winery finished harvest after 5.5 inches of rain on October 26. Most of the vineyards were harvested between 23º and 23.5º Brix. With good sanitary conditions in the vineyard due to very careful viticultural practices, WillaKenzie elected to wait as long as it could before picking to ensure tannin ripeness. The winery also made extensive use of its state-of-the-art cold storage facility to dry and dehydrate the grapes before processing them. WillaKenzie is extremely pleased with the results. The wines show great concentration, ripe tannins and lower levels of alcohol. Both Thibaud and Daniel rose to the challenge and demonstrated that knowledge and skill always pay off. WillaKenzie made the 2007 Estate Cuvée 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 with 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. The 2007 Estate Cuvée was bottled with screw cap closures. The 2007 Estate Cuvée offers attractive aromas of red fruit, with hints of nutmeg and pleasing earthiness. The flavors match the aromas with fresh cherry and cranberry followed by subtle darker notes of blueberry and blackberry. The palate impression is refined yet refreshing with bright acidity and hints of citrus and caramel on the finish. This medium-bodied wine is extremely food friendly and will pair with a great variety of dishes including roasted poultry, salmon, lighter meats such as pork or veal, and charcuterie. Ready to enjoy now, it will benefit from one to two years in the cellar and will age well for up to five years from its date of release. It can also be served slightly chilled. Varietal Composition: 100% Pinot Noir Alcohol: 13.8% TA: 5.3g/L pH: 3.80   OUR WINES OFFERINGS REVIEWS QUICK LINKS FILMS ABOUT US American Wine Estates Clos Pegase Winery Gainey Vineyard Girard Winery J. 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