Reviews for Willakenzie Estate Pinot Noir Estate Cuvée

 

WillaKenzie Estate Pinot Noir Estate Cuvée 2009 WINE SPECTATOR DAILY PICK!
Top Wine Between $15-$30 for July 19, 2011  (87 points, $28)

Light and fragrant, with caramel, root beer and white pepper hints around a modest core of dark berry flavors, lingering against mild tannins. Drink now through 2016. 4,400 cases made. —Harvey Steiman

 

WillaKenzie Estate Pinot Noir Estate Cuvée 2008 Review from the NEW YORK TIMES
Eric Asimov rated our 2008 WillaKenzie Estate Pinot Estate Cuvee Pinot Noir #2 out of his Top 10 Oregon Pinots!

 

WillaKenzie Estate Pinot Noir Estate Cuvée 2008 Review from WINE & SPIRITS MAGAZINE
93 POINTS- Best Buy
October 2010
“Broad at the outset, with juniper and bay leaf scents, this wine is tightly packed with black cherry flavor. It fills the palate with succulent fruit while those herbal accents keep the wine savory, the firm fruit-skin tannins in the finish suggesting a pairing with boar sugo.” – Patrick J. Comiskey

 

WillaKenzie Estate Pinot Noir Estate Cuvée 2008 Review from the WINE SPECTATOR
90 POINTS
August 4, 2010
“Bright, jazzy and appealing for its pure currant fruit, incorporating hints of wet slate, toast and licorice as the finish persists impressively.” – Harvey Steiman

 

WillaKenzie Estate Pinot Noir Estate Cuvée 2007 Review from the WALL STREET JOURNAL
Nov. 04, 2009
“Light but complete. Good Pinot flavors in a very drinkable package. Bright fruit and light enough to complement everything on the table without adding yet another big taste. This really tastes like the fruit of the harvest—something that grew in the earth, under the sun—and therefore is quite appropriate to a Thanksgiving meal.” – DOROTHY J. GAITER AND JOHN BRECHER

 

WillaKenzie Estate Pinot Noir Estate Cuvée 2007 Review from the NEW YORK TIMES - BEST VALUE
Sept. 2, 2009
“Creamy texture, restrained flavors of cherries and raspberries.” -Eric Asimov
The 2007 growing year was cool and rainy. Those producers who met the challenge were largely able to make balanced wines with moderate levels of alcohol and a lot of freshness, which comes from good acidity.