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WillaKenzie Estate Pinot Blanc(2005)
- Winery:
- WillaKenzie Estate
- Varietal:
- Pinot Blanc
- Region:
- USA > Oregon > Willamette Valley > Yamhill-carlton
- Type:
- White Wine
- User Tags:
- (tree) fruit, stone fruits, white grape, pinot blanc, peach, pome, pear, acidic, willakenzie estate, france
The 2006 Pinot Blanc displays complex aromas of orange blossom and white flowers along with subtle Asian pear, lemongrass, stone fruit and mineral notes
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May 2008
- This Pinot Blanc is an exotic wine with tropical fruit, grapefruit and peach flavors with an attractive hazelnut and spice edge. The mouth starts with a nice crisp acidity and spicy tang, characteristic of the varietal and builds to a mineral infused, lively finish. The wine is best consumed chilled and is a great food companion. Try this wine as an alternative to Chardonnay.
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Source:
Appellation America
- Like most Oregon wineries, Willakenzie Estate is family owned. Burgundy native, Bernard Lacroute, and his American-born wife, Ronni, purchased 420 acres in Yamhill, Oregon in 1991 and began planting vineyards in 1992. They now have over 100 acres of sustainably-farmed vineyards. They believe that caring for the soil will allow terroir to shine in their wines.
The Pinot Blanc vines that produced this wine are Alsatian clones grafted onto phylloxera-resistant rootsock. Winemaker Thibaud Mandet uses traditional Alsatian yeasts for controlled-temperature fermentation of whole read more...
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Source:
Wine.com
- Wine & Spirits rating: 90
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Source:
Appellation America Wine Portal
- Like most Oregon wineries, Willakenzie Estate is family owned. Burgundy native, Bernard Lacroute, and his American-born wife, Ronni, purchased 420 acres in Yamhill, Oregon in 1991 and began planting vineyards in 1992. They now have over 100 acres of sustainably-farmed vineyards. They believe that caring for the soil will allow terroir to shine in their wines. The Pinot Blanc vines that produced this wine are Alsatian clones grafted onto phylloxera-resistant rootsock. Winemaker Thibaud Mandet uses traditional Alsatian yeasts for controlled-temperature fermentation of whole clusters read more...
- Wine & Spirits Magazine
- 90/100
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May 2007
