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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2015 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 85.8 pts. and median of 85 pts. in 45 notes) - hiding notes with no text | | | Tasted by legarejm on 12/6/2014 & rated 87 points: I was expecting more out of this but still an interesting pinot noir. Light fruit notes and you'll get a hint of smoky wood spices. Lacking depth. (3013 views) | | | Tasted by kwpesq on 6/22/2014 & rated 87 points: Dull in color; cedar in the nose; thin body with short finish.
Disappointing for a King Estate pinot. (3442 views) | | | Tasted by Niccolo Donzella on 5/14/2014 & rated 82 points: Too Light all around - color, nose, palate, and finish. Almost presents as a rose. Would not buy again. (3321 views) | | | Tasted by que syrah syrah on 5/11/2014 & rated 84 points: Received this as a gift from an Oregon friend as part of a King Estate variety pack. A nice light, sweet fruit, cherry/strawberry wine without any real spice or earthiness. Still enjoyable for what it is just not my preferred style of pinot noir. (3518 views) | | | Tasted by The13thGryphon on 3/22/2014 & rated 83 points: Notes of cherry, earth, and smoke. Relatively thin. Intense but rather short finish. Not a lot of complexity. Rather strongly acidic, so not a sipping Pinot, but did alright with a variety of foods. Okay for a mid-week dinner. (3452 views) | | | Tasted by JBornemisza on 3/10/2014: Light, with bright cherry tartness, a hint of earthiness and some subtle spices. (1251 views) | | | Tasted by Mountster27 on 1/10/2014 & rated 87 points: Found to be fairly earthy initially on palate but mellowing to slight earthy flavors before an abrupt finish. Little to no complexity otherwise, but good acidity allowed to match many different foods. We had Korean BBQ short ribs.
Drink now. (1195 views) | | | Tasted by Aswells on 1/2/2014 & rated 84 points: Very light, little flavor (1598 views) | | | Tasted by JoeDon6055 on 1/1/2014 & rated 84 points: Tobacco, earthy smokey with strong finish. not really a Pinot Noir wine...has an edge. (1100 views) | | | Tasted by LSWhidbey on 12/28/2013 & rated 84 points: Sorry King Estates. I have enjoyed many of your wines but this was way overpriced for the wine. No nose, very light and little taste. It wasn't bad, just nothing there to enjoy. I will be more careful in selecting King Estates in the future. Very disappointing. (1542 views) | | | Tasted by gew71walsh on 12/16/2013 & rated 87 points: Light and fruity. Had a decent finish. Reasonably good Pinot. Drank with fried chicken. (1060 views) | | | Tasted by episcopus on 10/17/2013 & rated 82 points: Average pinot wine, fairly thin and acidic. (1037 views) | | | Tasted by Torybauman22 on 9/9/2013 & rated 79 points: Sight: ruby, dark berry
Smell: black cherry, stone fruit
Taste: woody, simple, slightly acidic, short finish
Pairings: softer meats (lamb) (807 views) | | | Tasted by Jscalia on 7/5/2013 & rated 85 points: OK. Not a great wine. Likely would not purchase a second time. Little forward fruit. No nose. (1552 views) | | | Tasted by The13thGryphon on 4/6/2013 & rated 84 points: Too light and fruity for our taste. A bit of cherry and cranberry with some floral notes, but no real earthiness, tobacco, or smoke... which we happen to like. Very much on the light side, and a shortish finish to boot. Not terrible, but I doubt we'll be buying more. (1568 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| King Estate Producer website
http://img48.imageshack.us/img48/4713/kingestatejpgrv6.jpg
King Estate winery in Oregon in this 2003 photograph.King Estate Pinot Noir Acrobat For all Acrobat designated winesPinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Oregon Oregon Wine, Oregon Wineries (Oregon Wine Board)Oregon* |
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