2011 Aliette Pinot Noir

 


Vintage:           


 

2011 Aliette Pinot Noir
This garnet and ruby red Pinot Noir offers complex aromatics including red fruit, floral undertones, vanilla, herbs and earthiness. Smooth, silky, a touch of sweetness, and the perfect acidity on the palate. Well integrated tannins linger through the long finish. Enjoy this wine now or age for 7 to 10 years. Pairs nicely with grilled salmon, pork chops and vegetables.

Available Sizes: 750ML (Burgundy Style) & 1500ML (Magnums)


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The Aliette Vineyard: Elevation & Fun Facts    

• Situated on a single, gently sloping southeast-facing hill that ranges in elevation from 570 to 610 feet. The ground has a deep layer of Willakenzie soil on top of harder-to-penetrate sandstone. As a result, the vines have spread their roots deeply and rarely need irrigation.

• 2009 Aliette was named best Pinot Noir in the U.S. by Decanter Magazine

• When the Aliette vineyard was planted every baby vine was protected by milk cartons. At 1200 vines per acre, this made WillaKenzie the largest consumer of milk cartons in the state of Oregon in 1992.

• The Aliette vineyard is planted to 100% Pommard Clone of Pinot Noir (known for its spicy and velvety nature.)

• Aliette was named after Bernard’s mother Aliette- both known to be very refined and very feminine.

Varietal: 100% Pinot Noir

Aliette Acreage: 5.1 Acres

Clones: 100% Pommard UCD4     

Pommard UCD 4: Consistent from year to year, balanced vigor, would produce high yields if not managed, very fruitful, later ripening. Capable of being used alone or as a component of a blend. Known for spice and velvety texture.

Appellation and AVA:  Willamette Valley and Yamhill-Carlton   

The Willamette Valley, Oregon's coolest wine appellation, is the source for most of the state's winegrapes. It is named for the Willamette River that flows for more than 100 miles, from Eugene in the south to the Columbia River at Portland in the north. The valley is approximately 60 miles across at its widest point, and the center of the valley is approximately 50 miles east of the Pacific Ocean, which provides marine air influence, depending on weather conditions and local formations of the Coast Range mountains. An average of 40 inches of rain falls annually mostly during the mild winter months. Summers are relatively warm and dry. Vineyards are typically located on benchland hillsides at the western margin of the valley.

Distinct subregions have now been identified as their own AVAs, including the Red Hills of Dundee, Ribbon Ridge, the Eola Hills northwest of Salem and the Yamhill-Carlton District southwest of Portland.

Yamhill-Carlton District

North of McMinnville, the land slowly rises to the hamlets of Carlton and Yamhill. These two communities, only three miles apart, have always been paired, sharing both a high school and a pioneer cemetery. Now they lend their names to one of Oregon’s newest AVAs. Low ridges surround the two small towns in a horseshoe shape. The freeflowing North Yamhill River courses through the center of a lush patchwork quilt of nurseries, grain fields and orchards. Above the farmlands, the neatly combed benchlands and hillsides of the Yamhill-Carlton District are home to some of the finest Pinot noir vineyards in the world.

Historically nourished by forestry and farming, this area is rapidly emerging as a global center of Pinot Noir production. This pastoral corner of Oregon's northern Willamette Valley creates a unique set of growing conditions. The Coast Range to the west soars to nearly 3,500 feet, establishing a rain shadow over the entire district. Additional protection is afforded by the Chehalem Mountain to the north and the Dundee Hills to the east.

The coarse-grained, ancient marine sediment native to the area is the oldest soil in the Willamette Valley. This soil drains quickly, establishing a natural deficit-irrigation effect. Thus, the vines stop vegetative growth earlier here than elsewhere, leading to more complete ripening, even in cooler growing seasons. This allows Pinot Noir to develop deep, ruby colors and broad, silky tannins. The mouthfilling wines exude powerful fruit aromas of raspberry, blackberry and black cherries, made more complex by minerality reminiscent of pipe tobacco, espresso, clove and dark chocolate. The wines are also accented by scents of rose, violet, lavender and sweet wood smoke. These are alluring, complex, supple gems of Pinot Noir to sip and savor.

Terroir: Sedimentary Willakenzie Soil   

Willakenzie soils are in turn named after two of Oregon’s major rivers: the Willamette and the McKenzie. One of the oldest soil types in the Willamette Valley, Willakenzie is a marine sedimentary soil left by ancient, uplifted seabeds. It consists of moderately deep, well-drained silty clay loam over siltstone and sandstone. Characteristics of wines grown on Willakenzie soils include a predominance of black fruit (blackberry, black currant, and black cherry).

Harvest Date: November 7, 2011    

The spring of 2011 was wet and cool, which resulted in a very late bud-break on May 5th and a subsequent late bloom on July 4th. The fruit set was very fast due to warmer weather and completed in mid-July with an abundant number of clusters and minimum shattering of berries. We dropped a significant amount of fruit to adjust the crop to our target yields. The summer continued to be cooler than normal (the coolest of the past 30 years) and veraison did not complete until mid-September, which is extremely late. Temperatures remained below normal for the rest of the season and we pulled all the leaves in the fruit zone to minimize the risk of disease and maximize sun exposure. We started harvest on October 25th in Terres Basses vineyard and finished on November 22nd, the latest in our 18-year history, but we did it before Thanksgiving! Like in other cool years, our strategy has been to let the fruit hang as long as possible to ripen the tannins and to use our cold storage facility to further refine them. Our 2011 wines show great color, concentration, refined tannins and lower alcohol levels hovering around 13.5% alc. The 2011 wines have all the hallmarks of a very balanced, elegant and age-worthy vintage.

Oak: 50% New Oak

Ageing: 14 months in French oak barrels

Skin Contact: 23 Days

Malolactic Fermentation: 7 Months

Bottling Dates: January 31, 2013

Analysis: Alc- 13.5%, pH-3.7, TA-5.2

Closure: Cork

Certifications: Oregon Certified Sustainable Winery, LIVE & Salmon Safe   

Because the soil and the vines are the heart of our wines, the long-term health of both is critical at WillaKenzie Estate. To protect them, we practice sustainability in all aspects of our vineyards and winery, emphasizing respect for the environment and the balance of the entire ecosystem.

Healthy Soil = Healthy Vines

Sustainable farming practices that respect the environment, soil, plants, and people are another expression of our commitment to genuine quality. To promote healthy soil, we use compost, kelp, and cover crops, and encourage beneficial organisms such as earthworms and fungi. To maintain the health of our vines, we use organic fertilizers and fungicides rather than synthetic chemicals. No herbicides are used. Sustainable viticulture is extremely labor intensive—we employ a dedicated vineyard crew year round, who touch each of the more than 200,000 vines on our estate at least 24 times annually, further ensuring consistency and quality. The benefits far outweigh the extra work. Our wines better reflect our soils and our clonal diversity through absorption of soil minerals, and contain fewer residual chemicals. The longevity of the soil is greatly enhanced, and our workers’ exposure to chemicals is minimized.

Creating a Balanced Ecosystem

Visitors to the winery often ask us about the trees on our property. Only a quarter of our Yamhill estate is vineyard. The rest is devoted to pasture and native plants (including Douglas fir, maple, and oak trees) to preserve an ecosystem balance and watersheds. The forests on our property are home to beneficial predators such as hawks, owls, coyotes, and vultures, which help control rodents.

Low-Input Viticulture and Enology - Pioneering Sustainable Practices

WillaKenzie Estate was the first winery to receive the Low Input Viticulture and Enology (L.I.V.E.) winery certification. L.I.V.E. is an Oregon-based, nonprofit organization that provides education and certification for vineyards and wineries using international standards of sustainable viticulture practices in winegrape production. These standards come from a vision of the vineyard as a whole system and promote biological diversity, natural fertility, and ecosystem stability through responsible land stewardship.

L.I.V.E. partners with Salmon-Safe to restore and maintain healthy watersheds. Salmon-Safe is an independent nonprofit devoted to restoring agricultural and urban watersheds so that salmon can spawn and thrive. Native salmon are a key species within the Pacific Northwest and their conservation is closely intertwined with the health of our larger ecosystem.

Responsible Winemaking

WillaKenzie Estate was also the first winery to be awarded Oregon Certified Sustainable Wine (OCSW) status for its 2008 vintage wines. The OCSW program is intended to increase awareness of wineries’ adherence to sustainable programs, communicate the importance and guarantee of certification, and encourage distribution of sustainable wines so consumers can access them. The program focuses on three pillars: responsible agriculture, responsible winemaking, and third-party certification. In order to earn certification, both our winery and 97% of our fruit must be Oregon Certified Sustainable Wine, certified by L.I.V.E, USDA Organic, Demeter Biodynamic, or the Food Alliance. In addition, our fruit must be certified Salmon-Safe. When you see the OCSW logo on our and other Oregon wines, you can rest assured the wine was grown and made responsibly.

Innovation & Sustainability

Our winery is sustainable in many other ways, as well, with innovation and ingenuity always playing a key part. Our underground cellars naturally keep our wines cool, and we use gravity rather than pumps to transfer our wine. We recycle winemaking by-products for compost and have even developed a system that allows us to capture and reuse some of the CO2 produced during fermentation. In 2010, a solar array was completed at our Yamhill estate, producing almost half of our energy needs.

Winery Retail Price: $48

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