Willakenzie Estate Willamette Valley Pinot Blanc Oregon 2011

Winemaker's Notes:

The Pinot Blanc displays a remarkably clear and bright color. Aromas of melon, pear and peach are complemented by hints of mango and honeysuckle. Stone fruit flavors make the first impression in the mouth, followed by green apple and mild citrus. Subtle minerality and crisp acidity balance the fruit to create a vibrant, complex wine that will be a pleasing summer aperitif and an excellent companion to shellfish and seafood dishes, pasta in a cream sauce, or cheese fondue. Serve well chilled.

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WillaKenzie Estate:
Willakenzie Estate’s life began in 1991 when founder Bernard Lacroute purchased a cattle ranch. This 420 acre ranch, located in Oregon’s Willamette Valley, was named after the Willakenzie soil that breathes life into their vines. In 2000, an additional 95 acres of land, this time in the Dundee Hills, was obtained, and it was named the Jory Hills vineyard after the Jory soil type. ... Read more
Willakenzie Estate’s life began in 1991 when founder Bernard Lacroute purchased a cattle ranch. This 420 acre ranch, located in Oregon’s Willamette Valley, was named after the Willakenzie soil that breathes life into their vines. In 2000, an additional 95 acres of land, this time in the Dundee Hills, was obtained, and it was named the Jory Hills vineyard after the Jory soil type. In total, there are about 105 acres under vine at the original Yamhill location, with another 25 acres at the Jory Hills vineyard. Two thirds of the grapes planted at the original vineyard are Pinot Noir, while the remainder is other Pinot grapes, along with Chardonnay. Willakenzie’s winery was built in 1995, right as their first harvest was coming to a close. Today, about 20,000 cases of wine are produced annually, thanks to the hard work of winemaker Thibaud Mandet. Read less
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe


The Pinot Blanc displays a remarkably clear and bright color. Aromas of melon, pear and peach are complemented by hints of mango and honeysuckle. Stone fruit flavors make the first impression in the mouth, followed by green apple and mild citrus. Subtle minerality and crisp acidity balance the fruit to create a vibrant, complex wine that will be a pleasing summer aperitif and an excellent companion to shellfish and seafood dishes, pasta in a cream sauce, or cheese fondue. Serve well chilled.

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