• W&S: 92

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  • SN: 90

    Snooth Editorial Score

    90

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Willakenzie Pierre Leon Pinot Willakenzie Winery 2006

Winemaker's Notes:

Named after the soil that defines it, WillaKenzie Estate is a small, family-owned winery dedicated to the highest expression of terroir. They make wonderful wines exclusively from the Pinot family of grapes: Pinot Gris, Pinot Blanc, Pinot Meunier, and Pinot Noir, as well as Gamay Noir made in the Beaujolais Cru style. All the wines are entirely from estate grown fruit. Owner Bernard Lacroute developed a passion for Pinot Noir in his native Burgundy. In January 1991, Bernard and Ronni Lacroute purchased the ideal Pinot site they had been seeking: a beautiful 420-acre ranch in Yamhill County which they began planting to grapevines in 1992. Today, more than 100 acres of vineyards are arranged on the rolling hills below theChehalem mountains, around untouched stands of majestic, native Douglas fir and oak. The European theme continues with the remaining key staff at WillaKenzie: with a degree in oenology from the University of Bordeaux, Thibaud Mandet brings a French touch to the art and science of winemaking. This fusion of European talent with American natural resources seems to encapsulate the essence of the estate and its wines. Willamette Valley Pinot Noir is a deep garnet colour with clarity and offering complex aromas of rich red and black fruits with attractive floral tones and a touch of spice. Elegant yet concentrated, flavours of bright plum and cherry in the forefront augmented by red currants and blackberries, a smooth mouthfeel from well-integrated tannins and finely balanced acidity, and a long finish with hints of candied fruit and spice. This medium bodied wine is extremely food friendly and will pair with a great variety of dishes including roasted poultry, salmon, lighter meats such as pork or veal, and charcuterie.

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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

Editorial Reviews for Willakenzie Pierre Leon Pinot Willakenzie Winery

Snooth User: Gregory Dal Piaz
89065213,739
4.00 5
11/21/2008

Screwcap – Light and ethereal nose with herbal and raspberry notes, spicy black, anise high tones, very engaging nose, light and willowy. Touches of emergent peanut brittle, clay, mineral rich potting soil and a touch of cracked peppercorn add complexity. Soft and round in the mouth with minimal tannins and well integrated acidity. Rather sleek in it’s softness. A lovely sappy note in the mouth, with clean, pure red berry fruit in a very easy style that finishes with long, sweet and subtly spicy red berry notes. Elegant and understated with gentle flavors that are edged with fresh earthy, beet root and herbal notes. 90pts


Member Reviews for Willakenzie Pierre Leon Pinot Willakenzie Winery

Add your review
Snooth User: evermander
77330913
4.00 5
02/16/2011

Delicious. More complex and full bodied than your average Oregon Pinot Noir. Paired nicely with braised brisket, parsnip puree and roasted red onion. Enjoyed Feb 2011.


Snooth User: Michael759
25954289
3.50 5
02/11/2010

Three and a half glasses


External Reviews for Willakenzie Pierre Leon Pinot Willakenzie Winery

External Review
Source: Prestige Wine & Spirits
05/19/2011

Dark red. Pungent, floral bouquet combines fresh rose, dark cherry, anise and botanical herbs. A nicely sweet midweight with red berry and baking spice flavors that show a touch of warmth on the finish. This is ready to drink.


External Review
Source: Prestige Wine & Spirits
05/19/2011

Lithe, open-textured and generous with its currant fruit and hints of black pepper, silky through the finish. Drink now through 2009.


External Review
Source: Prestige Wine & Spirits
05/19/2011

Light red. Redcurrant and spicy cherry skin aromas are complemented by dusty minerals and a subtle cola quality. Modestly concentrated red berry flavors are refreshingly bitter, with good back-end lift and cut. This reminded me of a cru Beaujolais, and would be good with a light chill.


External Review
10/06/2009

91WS see above next screen for discounted case price


External Review
Source: Prestige Wine & Spirits
05/19/2011

Light and refined, with pretty currant fruit on an airy texture. Finishes pure and delicate. Drink now.


External Review
01/17/2009

Wine Tasting NotesLively aromas of raspberry, cranberry and cherry are complemented by tones of dried rose petal, spice and cedar. The wine is vibrant and juicy in the mouth, with initial flavors of strawberry, fresh raspberry and plum, finishing with darker tones of plum, blackberry and a hint of caramel. The bright fruit is balanced by good acidity and round, well-integrated tannins to create a wine that is accessible and a pleasure to drink. It is ready now and will continue to improve for 2 to 3 years from its release date. Enjoy by itself as an aperitif and with roast chicken, pork chops, pt or grilled salmon.


External Review
Source: Prestige Wine & Spirits
09/27/2011

Broad at the outset, with scents of juniper and bay, 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.


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Named after the soil that defines it, WillaKenzie Estate is a small, family-owned winery dedicated to the highest expression of terroir. They make wonderful wines exclusively from the Pinot family of grapes: Pinot Gris, Pinot Blanc, Pinot Meunier, and Pinot Noir, as well as Gamay Noir made in the Beaujolais Cru style. All the wines are entirely from estate grown fruit. Owner Bernard Lacroute developed a passion for Pinot Noir in his native Burgundy. In January 1991, Bernard and Ronni Lacroute purchased the ideal Pinot site they had been seeking: a beautiful 420-acre ranch in Yamhill County which they began planting to grapevines in 1992. Today, more than 100 acres of vineyards are arranged on the rolling hills below theChehalem mountains, around untouched stands of majestic, native Douglas fir and oak. The European theme continues with the remaining key staff at WillaKenzie: with a degree in oenology from the University of Bordeaux, Thibaud Mandet brings a French touch to the art and science of winemaking. This fusion of European talent with American natural resources seems to encapsulate the essence of the estate and its wines. Willamette Valley Pinot Noir is a deep garnet colour with clarity and offering complex aromas of rich red and black fruits with attractive floral tones and a touch of spice. Elegant yet concentrated, flavours of bright plum and cherry in the forefront augmented by red currants and blackberries, a smooth mouthfeel from well-integrated tannins and finely balanced acidity, and a long finish with hints of candied fruit and spice. This medium bodied wine is extremely food friendly and will pair with a great variety of dishes including roasted poultry, salmon, lighter meats such as pork or veal, and charcuterie.

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