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Dedicated to Excellence
At WillaKenzie Estate, we are dedicated to making wines of the Pinot family from our extraordinary vineyards in Oregon’s northern Willamette Valley, a region renowned for its world-class Pinot Noir. Our wines are made in the traditional Burgundian style and are an expression of our Estate’s unique terroir.
Winemaking at WillaKenzie Estate is guided by an uncompromising commitment to producing quality Oregon wines. We combine the best traditional French methods with American innovation to craft wines that are complex, refined, and unique — wines that express the distinctive terroirs of WillaKenzie Estate and our Jory Hills Vineyard located in the Willamette Valley of Oregon. Our wines are also a reflection of Oregon’s cool grape-growing climate, with elegance, ageability, and balance as their hallmarks.
With every WillaKenzie wine, we focus on bringing forth intense flavors, robust structure, and round supple tannins. All of our wines are produced in limited quantities with sustainability in mind, bringing you an honest reflection of our Willamette Valley Estate.
Our Red Wines
Stylistically, we aim to make red wines that are complex, fragrant, and full-bodied, but with soft and silky tannins. Our Pinot Noir, Gamay Noir and Pinot Meunier grapes spend their first few days after harvest cooling in our Cold Storage facility. The grapes then undergo a cold-soak maceration and fermentation in a stainless-steel or oak tank with a traditional punch-down regime (a modern version of grape stomping) and pump-overs as required. This is almost always followed by a post-fermentation maceration. The wines are then aged in small French oak barrels in our underground cellar for at least one year. The wines typically age another year in the bottle before release.
Our White Wines
The goal for our white wines is to produce fresh wines that fully express the characteristics of their fruit. For this reason, all of our white wines (with the exception of our Late Harvest Pinot Gris), are made entirely in stainless steel with no malolactic fermentation and no barrel aging. The grapes are first picked ripe, then loaded as whole clusters into a bladder press where they are gently squeezed. The grape juice is fed by gravity into closed-top stainless-steel fermenters where it undergoes primary fermentation. The wine is bottled a few months after fermentation is complete.
|Aliette||Pinot Gris||Gamay Noir||Dijon Clone 113|
|Emery||Pinot Blanc||Pinot Meunier||Dijon Clone 114|
|Estate Cuvee||Chardonnay||Dijon Clone 115|
|Emery||Blanc de Pinots||Dijon Clone 777|
|Kiana||Late Harvest Pinot Gris|
|Triple Black Slopes|
|Pinot Noir Reserve|