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After each cluster is inspected by hand, the grapes then descend
down a shoot and into large steel barrels where “Big Foot” presses
them down to separate the skin and the fruit. “Big Foot” was
designed and built by Bernard Lacroute. The machine mimics a human
foot with toes which slowly press down the grapes and mixes the
barrel. After this process takes place, the grapes are sent further
down into the building where the wine is cooled in French Oak
barrels. These barrels sit in a room kept at a constant temperature
of 55°. This is all done naturally, as the location of the room
provides no need for use of unnatural heating or cooling.
The gravity flow concept has been used for over 500 years in
Burgundy, but is uncommon here in the United States. The cost and
sophistication of this design means that less wine can be produced,
but the wine will be of an inherently higher quality. Without the
use of mechanical pumps and human hands, the grapes escape unnatural
bruising which in turn produces round wines free of bitterness.
The importance of both the New and Old Worlds regarding
winemaking means that the Lacroutes are continually looking for ways
to improve the taste and quality of their product. WillaKenzie
Estate began its wine production using only steel fermentation
barrels, but is currently experimenting with traditional French Oak
barrels as well.
The slight differences in taste and aroma that these French Oak
barrels produce could mean a new world of possibilities for the
Lacroutes and their staff. According to Ronni Lacroute, the goal of
the staff is to “use what nature gives us and give it its best
expression.” Staff on the property consists of about fourteen
year-round employees, all of whom receive full benefits. The idea
behind this is sustainability. “When the staff has a stake in the
business, they care more about the product,” says Ronni Lacroute.
WillaKenzie Estate’s relationship with the land is apparent in
every way, from the growing of the grapes to the fermentation
process. Rainwater is caught and used only during the establishment
of the vines or during drought. No synthetic chemicals are used on
the vines. To encourage the health of the rich soil, the staff
spreads composts and promotes the habitation of earth worms and
fungi near the vines. By reserving over 300 acres to natural
habitat, the land provides refuge for natural predators which, in
turn, control the rodent population.
WillaKenzie Estate is also paving the road for wineries looking
to replace corked bottles with screw cap closures. These new screw
cap closures are being used on an increasing number of WillaKenzie
wines since they prevent the contamination associated with natural
cork. WillaKenzie Estate was the first U.S. winery to bottle premium
Pinot Noir with a screw cap closure. In 2008, WillaKenzie Estate was
chosen as one of the top 100 wineries by Wine & Spirit magazine.
Only 36 U.S. wineries were given this honor.
“Our relationship with the earth gives us the opportunity to
produce artistic pleasure from it,” says Ronni Lacroute, whose love
of French culture and language led her to her passion for fine wine.
“Even during bad years, we are able to produce something beautiful
and interesting from our crop.” Wine is an artistic expression for
the staff of WillaKenzie Estate, a creative adventure combining the
science of the New World and the spirit of the Old one. |
