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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2015 (based on 30 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.2 pts. and median of 88 pts. in 25 notes) - hiding notes with no text | | | Tasted by Ron Van Holland on 11/23/2014 & rated 90 points: See prior note 7-14-13. This is not a wine associated with aging, but it has evolved nicely, showing more body. Paired fabulously with wild-caught, wood-fire grilled salmon; roasted Delicata squash; and roasted broccoli and cauliflower. Probably time to drink up. (2467 views) | | | Tasted by chaosmuse on 1/14/2014 & rated 85 points: Peppery kick at the back; melon notes midway. Somewhat viscous, thicker than expected. Clear, golden-yellow color. Relatively clean finish. (3649 views) | | | Tasted by wineOK on 11/17/2013 & rated 88 points: Melon, citrus, asparagus and a medicinal note on the nose. Nice combination of lime, grapefruit and pear on the palate with enough acidity to cary it. Excellent broad range food wine. (3568 views) | | | Tasted by Mike Kopanski on 10/17/2013 & rated 87 points: I think this vintage is a little more rich and concentrated than previous offerings. Right off, the color is almost as golden as a Chardonnay. This is not your typical elegant, light, Oregon Pinot Gris. This one packs a punch close to that of a a Sauvignon Blanc. Nice solid mouth feel with a combination of light, oily, lanolin supporting the lemon, citrus, melon, pear and grapefruit. Adequate, but somewhat understated acidity. A touch of earth and minerality on the finish. (3631 views) | | | Tasted by Two Winos on 9/17/2013 & rated 86 points: Didn't knock my socks off. A nice glass of wine, particularly at this price point. (3679 views) | | | Tasted by BigBaldJake on 8/18/2013 & rated 88 points: Citrusy, grapefruit and pear notes. (2095 views) | | | Tasted by jmcmchi on 8/16/2013 & rated 86 points: greengage on nose; lot of acidity on palate. Tending more towards Italian crispness than I recall other Oregon offerings (1073 views) | | | Tasted by Ron Van Holland on 7/14/2013 & rated 88 points: Hint of gold color. Light nose and flavor of citrus and green pear sustained with balanced acidity -- all around lighter than the 2011. Paired very nicely with grilled halibut and fresh sweet corn on the cob. (1025 views) | | | Tasted by cyak on 5/24/2013 & rated 82 points: Buttery with honey-tangerine flavors. Also somewhat like a lemonade. (984 views) |
| King Estate Producer website
http://img48.imageshack.us/img48/4713/kingestatejpgrv6.jpg
King Estate winery in Oregon in this 2003 photograph.Pinot GrisFrom Pinot Gris Wikipedia entry:
Wines made from the Pinot gris vary greatly and are dependent on the region and wine making style they are from. Alsatian Pinot gris are medium to full bodied wines with a rich, somewhat floral bouquet. They tend to be spicy in comparisons with other Pinot gris. While most Pinot gris are meant to be consumed early, Alsatian Pinot gris can age well. German Pinot gris are more full-bodied with a balance of acidity and slight sweetness. In Oregon the wines are medium bodied with a yellow to copper-pink color and aromas of pear, apple, and/or melon. In California, the Pinot gris are more light bodied with a crisp, refreshing taste with some pepper and arugula notes. The Pinot grigio style of Italy is a light-bodied, often lean wine that is light in color with sometimes spritzy flavors that can be crisp and acidic. Although this wine can be very sweet, it will begin to lose its acidity when it is nearly ripe.
Pinot gris is considered an "early to market wine" that can be bottled and out on the market within 4–12 weeks after fermentation.
Varietal character (Appellation America)
Conseillé pour l'apéritif et avec les mets suivants :
Foie Gras terrine
Foie Gras poęlé
Tarte tatinUSAAmerican 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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