This youthful wine features a striking ruby garnet colour. Complex aromas of blackberry and red plum follow lively notes of black pepper, clove and forest floor. Red cherries and currants dominate the fruit components in the mouth while flavors of pepper and tobacco also emerge in harmony with the aromas. The texture is rich on entry and glides all the way to an impressively long, lush finish. Aging potential of 5 to 7 years. It will pair well with an olive crusted pork tenderloin, or a Vietnamese-style strip steak.
WillaKenzie Estate has a total of 68 acres of Pinot Noir. The vines are densely planted at 1200 to 1800 vines/acre, running north to south, allowing for maximum sun exposure. All 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. The crop was thinned at the time of veraison to assure low yields and maximize flavour and intensity.
A cool maceration preceded the open-top, Burgundian-style fermentation for a total of 25 days of skin contact and daily punchdowns by ‘Bigfoot’, a mechanical punchdown device. The wine was then gravity fed directly to barrels where it underwent 100% malolactic fermentation during the next 8 months. The wine spent a total of 14 months in French oak