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Dear
Friends,
The vineyard crew just
finished disbudding - after putting in 10 hour days, 6 days a week.
The shoots are growing quickly while we are seeing some of the
wettest days of the year - reaching as much as 8/10 of an inch of
rain in just one day!
This year, spring came a little late
which means we are approximately a week behind in canopy growth,
however, this could possibly be made up between now and
bloom. Still, it is very exciting to see the vine shoots stretching
up after a long winter - we are definitely ready for dry, warm
weather as we look forward to summer!
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WINE
SPECIAL FOR JUNE
This month
we are featuring three vineyard designate Pinot Noirs from
both the 2006 and 2007 vintages - Kiana, Aliette and Terres
Basses.
Kiana and Aliette - regular Cellar
Club price is $31.50/bottle
Enjoy 35% off 6 pack
and 40% off case this month:
6-Pack for $175.50
($29.25/bottle)
12-Pack for $324.00
($27/bottle)
Terres
Basses - regular Cellar Club price is
$42/bottle
Enjoy 35% off 6 pack and 40% off case
this month:
6-Pack for $234.00 ($39/bottle)
12-Pack
for $432.00 ($36.00/bottle)
click here to buy
online
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MAY
EVENTS RECAP
Thank you to
everyone who joined us for our May events!
Friends of Chamber Music - Dinner
with Friends Series
On May 16th, Ronni hosted a
musical wine dinner for Friends of Chamber Music as part of
their Dinner with Friends series. We enjoyed Pinot Blanc,
Pinot Gris, Kiana and Pierre Leon with beautiful seasonal food
by Exuberance Catering and music by harpsichordist Bonnie
Garrett and viola da gamba specialist Max Fuller.
Cellar Club Clone
Seminar & Wine Tasting
We hosted a special
Clone Seminar for our Cellar Club members on May 23rd,
featuring rare tastings of our 2006 and 2007 Dijon
clones, including 113, 114, 115 and 777. Members got to sign
up in advance for seminars, enjoy creative food and wine
pairings while listening to live guitar music by Eric
Skye.
Hotel Vintage
Plaza WillaKenzie Estate Room Dedication
Later,
on May 26th we welcomed Cellar Club and other invited guests
to join us as we dedicated the WillaKenzie Estate guest suite
at the Hotel
Vintage
Plaza in Portland. Global Sales
Director Jen Locke dramatically sabered a bottle of sparkling
wine, and we also enjoyed some Pinot Noir Emery while admiring
this lovely room.
We are very pleased to extend our
VIP discount for the WillaKenzie Estate guest suite to our
Cellar Club members. Some restrictions may apply (black out
dates, etc.). The special winery rate code is WIR. Use this
promotional code when making reservation online or by calling
the Hotel Vintage Plaza at 1-800.263.2305,
and receive 20% off the current prevailing rate. This rate
also includes a discount overnight parking rate of
$20.00.
Visit our website or Facebook
page for photo
galleries.
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1995-2010
ö 15 Years of Innovation and Leadership in
Sustainability
WillaKenzie
Estate is celebrating 15 years of leadership in sustainability
and innovation. We harvested our first vintage back in 1995
and we're thrilled to share some stories, wine specials and
other festivities throughout the year - including a very
special, limited edition 15th Anniversary Cuve.
Be
sure to follow us on Facebook
and Twitter,
and visit our blog,
as well as our tasting room, to learn more about how we're
celebrating 15 years of passion for Pinot!
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SAVE
THE DATES - UPCOMING EVENTS
This summer
there are plenty of opportunities to enjoy WillaKenzie Estate
wines around and about the greater Portland
area. Please mark your calendar for the following events.
June 24 - KUNI BMW
Summer Food & Wine Tasting, 5-8:00 p.m.
Join WillaKenzie Estate at Kuni BMW in Beaverton, OR for a spectacular summer
food and wine tasting on Thursday, June 24. R.S.V.P. with Kuni
BMW at 503.748.5400. For
directions, visit Kuni
BMW in Beaverton.
July 1 - WillaKenzie Estate
Winemaker Dinner at Gracie''s, 6:00 p.m.
Join
winemaker Thibaud
Mandet for an exquisite dinner at Portland''s
chic restaurant, Gracie''s. Located in the Hotel deLuxe,
Gracie''s embraces classic American culinary tastes and
traditions that pay homage to fine dining in the Golden Age of
Hollywood. Enjoy WillaKenzie Estate wines paired with a menu
that blends the very best of fresh-daily Pacific Northwest ingredients with
selections that are both at once surprising and familiar.
Limited seating available.
To make your reservation, please call Gracie''s at
503.222.2171.
July 10/11 - Yamhill Lavender
Festival & Plein Air Art Show
On Saturday,
July 10th (10-9 p.m.) and Sunday, July 11 (10-5 p.m.), join
our neighbors for this destination on the Oregon Lavender
Festival tour featuring live music, extraordinary art,
exceptional handmade crafts, plants and lavender in myriad
forms. For more information, visit Yamhill Lavender
Festival.
July
31/Aug 1 - Carlton's Walk in the
Park
Join WillaKenzie Estate at this year''s
Carlton''s Walk in the Park
on July 31 (11-8 p.m.) and August 1 (11-6 p.m.). Carltonâs Walk in the Park, a benefit for
local charities, combines fabulous artists and musicians with
outstanding local restaurants and wineries for one magical
August weekend in Yamhill Countyâs wine country.
Wennerberg
Park, Carlton, Oregon
Admission $15, Free Parking
For more information, please visit Carlton''s Walk in
the Park
August
9 - WillaKenzie Estate Winemaker Dinner at Andina, 6:00
p.m.
Join WillaKenzie Estate owner Bernard
Lacroute for an exotic dinner at Andina, and experience the
warmth, familiarity and contrasts of Peruvian cuisine and
culture. Enjoy a special selection of WillaKenzie Estate wines
paired with an exiting, rich fusion of tastes and aromas of
Peru. $75 per person. Limited seating
available. To make your reservation, please call Andina at
503.228.9535.
August 14 - Best of Oregon
Food & Wine Festival, 5-9:00 p.m.
Join
WillaKenzie Estate at the second annual Best of Oregon Food
& Wine Festival held this year at The Reserve Vineyards
& Golf Club on August 14. Best of Oregon showcases the very best of
Oregon''s culinary culture --
world class wineries and food artisans with the mission to
support and promote Oregon''s local economy by
encouraging patrons to support the local vendors inside the
festival. A portion of the proceeds benefits Doernbecher
Children''s Hospital.
The all inclusive ticket is
$30.00 if purchased in advance and $35.00 at the door. To
order your tickets, visit Best of
Oregon.
For more information on events, please
contact Tony Williams by email at twilliams@willakenzie.com or
call 1.888.953.9463
x58.
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DAY
IN THE VINEYARD - Preview
We are very
excited for this year's Day in the Vineyard! Please save the
following dates - August 28th or 29th. We are not taking
enrollment just yet, so stay tuned for more details on how to
sign up for this year's festivities.
Meantime, you can
expect for this year's event line-up to include three informal
seminars - a cooperage seminar with the winemaking team, a
self-guided vineyard tour, and, in celebration of our 15th
Anniversary, a gallery walk through the years of WillaKenzie
with a special preview barrel tasting, featuring
Ronni Lacroute as
our Docent.
Lunch will be provided by Art of Catering.
Adding to the celebration, this year we'll have a
60's/70's/80's band perform at the end of the
day.
Invitations will be mailed out soon and more
details will follow in the July newsletter. Please reserve
your questions until the invitations go out. Thank
you!
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TONY'S
RECIPE CORNER
Brought to you by way of Carol Day
Prendergast, WillaKenzie Estate Cook.
This
month we delighted our Cellar Club members with this amazing
dish that pairs perfectly with our Pinot Noirs. Try this pork
tenderloin with any of our June wine specials - the 2006 or
2007 Kiana, Aliette or Terres Basses.
Roasted Pork Tenderloin with Cherry
Compote
3-4 lb Pork Tenderloin
1 TBSP
Olive Oil
1 1/2 - 2 TBSP Fresh Ground Malabar
Pepper
Roast
Pork
Coat pork with olive oil and fresh ground
pepper. Roast in 350 degree oven for 15-20 minutes per pound
(internal temperature reaches 160 degrees).
Cherry Compote
1/2
Small Red Onion
1 TBSP Canola Oil
1 1/2 tsp Fresh
Chopped Thyme
3 TBSP Cold Cubed Batter
3 Cups of
WillaKenzie Estate Gamay Noir
2 Cups Fresh or Dried
Cherries Chopped
Sautee onions in oil 3-5 minutes until
soft. Reduce heat add thyme, cherry preserves and wine. Cook
on medium heat to reduce to 1/2. Add dried or fresh cherries
and chilled butter. Stir until blended, then add salt and
pepper to taste.
Let pork sit for 20 minutes. Slice and
serve with warm compote.
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WELCOME
SARAH CABOT MOORE - OUR NEW ASSISTANT
WINEMAKER
 We are pleased
to introduce you to our latest hire, Sarah Cabot Moore, who
joins winemaker Thibaud
Mandet and newly promoted Enologist Annie
Bailery in the cellar.
Sarah will assist Thibaud in all
aspects of winemaking - harvest, cellar aging, topping,
bottling, blending decisions, etc.
Her other
responsibilities will include managing harvest interns, assist
in the management of our LIVE sustainability program, as well
as maintaining equipment and other winery tools.
ãSarah
brings a high level of competence in all aspects of cellar
work,ä said Thibaud
Mandet. ãSarah has a range of skills and
experience that makes her an excellent choice for our
assistant winemaker. We are very excited to have her on our
team.ä
Sarah was most recently the Assistant Winemaker
at Belle Pente Vineyard and Winery in Carlton, Oregon. She holds a
Certificate in Enology/Viticulture from the Northwest Winemaking Academy in Seattle.
She is also a Certified Sommelier with the Court of Master
Sommeliers and has worked at fine dining establishments
including Wild Ginger and Cascadia Restaurant in Seattle.
Sarah will
also join the rest of the WillaKenzie Estate staff in selling
and marketing the wines - you'll be able to meet her at
winemaker dinners and other special events, both at the winery
and in other
markets.
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TASTING
ROOM HOURS EXTENDED FOR THE SUMMER - WE'RE OPEN 11- 5 DAILY
(THROUGH OCTOBER)
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