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WillaKenzie Estate Pierre Leon Pinot Noir 2004

Pinot Noir from Willamette Valley, Oregon
    0% ABV
    • WE91
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    • W&S91
    • WS90
    • WW91
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    Winemaker Notes

    The aromas of the 2002 Pinot Noir Pierre Leon are vibrant with both red and black fruit with hints of violet and spice. The flavors are also bright with raspberry and black cherry, followed by a pleasing touch of earthiness and lingering caramel. The mouth feel is full and smooth, with finely balanced acidity and soft, well-integrated tannins to frame the intense fruit. Powerful yet refined, the wine is approachable and enjoyable now and will also improve in the cellar for 5-8 years. It will pair beautifully with salmon, duck, lamb, pork tenderloin, veal chops, or roasted vegetables. One to two hours before enjoying this wine, we recommend that you open and decant it.

    Critical Acclaim

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    WillaKenzie Estate

    WillaKenzie Estate

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    WillaKenzie Estate, , Oregon
    WillaKenzie Estate
    WillaKenzie Estate is located in Oregon's Willamette Valley on rolling hillsides in the Chehalem Mountains. The winery was named after the Willakenzie soil on which the vineyards are planted to convey the influence that the soil imparts on the wine's flavors and aromas. The vineyards are planted with grapes of the Pinot family, mostly new Dijon clones of Pinot Noir and Pinot Gris from Alsace. Pinot Noir and Pinot Gris are cool climate grapes, which are particularly well adapted to Oregon.

    Limari Valley

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    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    ALL7454742_2004 Item# 86696

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