Produced in an Alsatian style, the refreshing acidity is complemented by lush, rich, and mouth-filling notes of honeysuckle, lemon sorbet, toasted bread and candied pear.
Wine Spectator 90 points - Smooth and silky, blanketing the palate with almond-scented pear and nectarine fruit, lingering well. Drink now. 4,000 cases made. –HS
(Jun 15 2014)
Wine Advocate 90 points - WillaKenzie’s direct pressed and tank-raised 2012 Pinot Gris delivers a luscious amalgam or ripe peach and grapefruit tinged with sage and mint. There isn’t even a hint of heat, heaviness or harshness from this its 14.3% alcohol on the seamless and polished palate or in the energetic and invigoratingly zesty, spiced finish of this outstanding value, and I could imagine it remaining entirely convincing through 2015. Mandet points out that if you want to achieve this sort of balance, it’s important to leave enough bunches hanging on each vine and not remove their wings assiduously as you would those of Pinot Noir. Indeed, imagine simply for starters the alcohol you’d have if there had been significantly less crop! (Oct 2013)
Willakenzie Estate was founded in 1991 by Bernard and Ronni Lacroute in the Yamhill-Carlton district of Willamette Valley, Oregon. This small, family-owned winery produces handcrafted wines with minimal intervention using 100% estate fruit. The soil, cool climate and topography are ideal for growing Pinot Noir, Pinot Gris, Pinot Blanc, Gamay Noir and Pinot Meunier. The vineyards at Willakenzie Estate are certified L.I.V.E (Low Input Viticulture & Enology), Salmon-Safe and are sustainably farmed with organic products. Winemaker Thibaud Mandet, a University of Enology of Bordeaux graduate, combines the best of new and old world techniques. Red grapes are cold soaked and fermented in open-top fermentors with skin contact. Based on the vintage, the must is punched down and/or pumped over, macerated for 14-25 days post-fermentation and aged in French oak. The white grapes are whole cluster pressed and fermented in stainless steel with no malolactic.
|Fermented entirely in stainless steel tanks, with no malolactic or barrel aging. Citrus and apricot with wet stone and white pepper on the nose.
|WillaKenzie Estate is located in Oregon's Willamette Valley on rolling hillsides in the Chehalem Mountains. The winery was named after the Willakenzie soil on which the vineyards are planted to convey the influence that the soil imparts on the wine's flavors and aromas. The vineyards are planted with grapes of the Pinot family, mostly new Dijon clones of Pinot Noir and Pinot Gris from Alsace. Pinot Noir and Pinot Gris are cool climate grapes, which are particularly well adapted to Oregon. The Willamette Valley is situated around the 45th parallel, which is the same latitude as Burgundy, sharing many similar climatic conditions with that region.