One of the main activities taking place in the winery right now is barreling the 2011 vintage as some of the lots finish their 3 week sojourn in the fermenters. Since the barrel cellar is lower than the fermentation floor, the wine is transferred from tank to barrel by gravity, flowing inside a large food-grade hose through a hatch and then straight down to barrel.
2007 Willakenzie Estate Pinot Noir Reserve
93 points
The 2007 Pinot Noir Reserve is the second vintage of this cuvee, a blend of the six best barrels in the cellar. It was aged for 18 months in 100% new French oak. Lighter in color than any of these 2008s (as would be expected) it offers up complex spice notes, savory, ripe flavors buttressed by excellent acidity, and outstanding density and richness. It will continue to evolve for several years and should be at its best from 2014 to 2022 if not longer. It is one of the stars of the vintage. – Jay Miller
2008 Willakenzie Estate Pinot Noir Terres Basses
91+ points
The 2008 Pinot Noir Terres Basses is my favorite of the vineyard designates. It is a harmonious offering with an inviting perfume of smoke, exotic spices, floral notes, and dark fruit aromas. Nicely proportioned on the palate, it displays excellent concentration and a lengthy, fruit-filled finish. It will deliver prime drinking from 2013 to 2023. - Jay Miller
2008 Willakenzie Estate Pinot Noir Triple Black Slopes
91+ points
The 2008 Pinot Noir Triple Black Slopes spent 15 months in 50% new oak. It offers up a reticent, brooding bouquet of wood smoke, exotic spices, and black fruits. Dense on the palate with outstanding concentration and balance, it needs at least 3-4 years of cellaring and will offer a drinking window extending from 2014 to 2023. - Jay Miller
2008 Willakenzie Estate Pinot Noir Aliette
90+ points
The 2008 Pinot Noir Aliette spent 15 months in 50% new French oak before bottling without fining or filtration. Sandalwood, cinnamon, incense, violets, and assorted black fruits compose the nose of this still somewhat austere, structured offering. It has all the right stuff but another 2-3 years of cellaring are needed for the wine to fully blossom. It will provide optimum drinking from 2012 to 2020. - Jay Miller
2008 Willakenzie Estate Pinot Noir Emery
91 points
The 2008 Pinot Noir Emery spent 15 months in 60% new French oak. It displays more herbal notes and darker fruit. In the glass it sports a velvety texture with underlying structure that suggests another 2-3 years of cellaring will be beneficial. Drink it from 2013 to 2020+. - Jay Miller
2008 Willakenzie Estate Pinot Noir Jory Hills Vineyard
89 points
The 2008 Pinot Noir Jory Hills Vineyard is a selection of the best barrels from the parcel aged for 12 months in 30% new French oak. It is a solid effort from a great vintage. Aromas of cedar, spice box, lilacs, black cherry, and black raspberry inform the nose of a structured, savory wine in need of greater depth and concentration. It can be approached now but will be better with another 1-2 years of cellaring. - Jay Miller
2008 Willakenzie Estate Pinot Noir Kiana
90+ points
The 2008 Pinot Noir Kiana spent 14 months in 40% new French oak. Aromas of cedar, game, clove, black cherry, and blueberry lead to a smooth-textured, structured, savory wine that, like its siblings, will benefit from another 2-3 years of cellaring. - Jay Miller
2008 Willakenzie Estate Pinot Noir Pierre Léon
90+ points
The 2008 Pinot Noir Pierre Leon spent 12 months in 50% new French oak. It displays a more expressive bouquet of balsam wood, Asian spices, incense, black cherry, and black raspberry. In the glass it displays considerable structure with the requisite fruit for balance. Give it 2-3 years to fully blossom and drink it from 2013 to 2020. - Jay Miller
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