'99 Willakenzie Pinot Noir Clone 114

[ddf68]

Murky purple in color, dark berry nose. Initially somewhat tannic, a sweet dark berry core and hints of cola, good balance b/w the tannins and the fruit. After 30-45 minutes the tannin receded leaving behind a fruit bomb with a hot finish. Too much alcohol (14.2%) and not enough acid.

I still like the Estate, but I'm beginning to wonder about these clonal selections and some of the single vineyard offerings other than the Pierre Leon and the Aliette.

This wine spent a couple days in the dining room and was a bit warm when opened. Could its relatively high serving temperature be responsible for the heat and the flabbiness?

ddf

[This message has been edited by ddf68 (edited 06-04-2001).]

[Bucko]

You said it yourself -- an overextracted fruit bomb with high alcohol. Why do winemakers these days think that this is what people want?

Bucko

[Cole]

Re: The WillaKenzie fruit bomb (Clone 114) and the comment ". . .an overextracted fruit bomb with high alcohol. Why do winemakers these days think that this is what people want?"

I suggest that winemakers make these wines because they sell. They ARE popular! The California style of Pinot, which is a warmer weather style (so from more ripe grapes, high in sugar and extraction), has set the overall market standards. Too many consumers turn their nose up at a nice elegant PN like those made by Bethel Heights and others, simply because they want the big fruit bombs AND, these are the wines that get the big scores from Parker and Wine Spectator. Hence, the winemakers make more of them! Why do you think the Beaux Freres (the very definition of a fruit bomb, with tannins that last forever) sells out every year at $65 a bottle??