Profile of the Shea’s Willakenzie’s
Soil THE PALATE
Dark crimson in color, perfumed with
lavender, slate, and marionberry cut with mineral, anise,
almond, sassafras and graphite. The explosive, weighty palate
is layered with bright red berry fruit beneath delicate
layers of floral, carbon and mineral. Structured with generous
and supple tannins, the finish is infinite. |
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THE VINEYARD
Shea Vineyard is one of the most prestigious
vineyards in New World Pinot Noir, placing it squarely among
the elite terroirs. Shea Vineyards consists of 140 dry farmed
hillside acres located in Oregon’s sub-appellation,
Yamhill-Carlton. Yamhill-Carlton is situated in a rainshadow
where storms often miss, leaving excellent dry conditions
for Pinot Noir. Our Shea is harvested from the fabled Back
Block of Shea Vineyard, the only other producer to get this
fruit is Dick Shea, the owner of the vineyard. The soil
is characterized by shallow sedimentary Willakenzie topsoil
over fractured sandstone subsoil. Willakenzie soils tend
to display darker fruit with concentrated blackberry and
plum highlighted with notes of earth, pepper and minerals.
THE WINEMAKING
Hand harvested on September 30, 2005
at 1.9 Tons per Acre. The Shea Pinot was fermented with
native yeast, with 25% whole clusters and underwent an extended
maceration to maximize the dense fruit character of this
dark beauty. The wine was aged in 60%, New French Cooperage
and pressed before dryness. Unfiltered and unfined.
TECHNICAL
DATA
Released November 2006
Harvested September 30, 2005
100% Wadensvil Clone
1.9 Tons per Acre
25% Whole Cluster
Native Yeast Fermentation
60% New French Cooperage
13.3% Alc by Vol
171 Cases Produced |
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