External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2008 and 2011 (based on 18 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.9 pts. and median of 89 pts. in 14 notes) - hiding notes with no text | | | Tasted by Sijan on 12/19/2013 & rated 89 points: Very tasty, still holding up well despite age. Good acid. (916 views) | | | Tasted by Ed & MB's Wine on 9/23/2012 & rated 85 points: Very good - nice and crisp for summertime (1426 views) | | | Tasted by MatthewF on 6/11/2010: Primarily melon (honeydew) on the nose with a bit of of citrus. Fairly light bodied with an acceptable finish. Still drinking well, but have had much better bottles previously. (1547 views) | | | Tasted by 907grapenut on 2/13/2010 & rated 88 points: Initially a very sour nose. Some tropical notes underneath that. Nice smooth mouth feel and some tartness. (1656 views) | | | Tasted by rwilk_2000 on 12/16/2009 & rated 88 points: Nice wine, would probably qualify as a QPR for me. I found it light and flowery. The nose is citrus, but not too sweet. Taste of pear. Went well ith our salmon dinner adding a little flavor to the meal. (1655 views) | | | Tasted by Grace 77 on 4/27/2009 & rated 91 points: I also had a cork issue with this bottle, however, the rewards outweighed the issue...This wine is tropical and though it is a Pinot Gris, it is more full-bodied than most.
It sees no oak but has the richness of an oaked Chardonnay but some really wonderful, tropical flavors and a lingering finish. Pretty impressive. And it's one of their organic wines. I can't wait to visit this winery! (1171 views) | | | Tasted by jeff nowak on 3/7/2009 & rated 85 points: paired with mixed green salad. no flaws, but a dud in my book. not much going on, VERY ordinary. (1083 views) | | | Tasted by wino_tim on 2/14/2009 & rated 91 points: A leesy, mature style - I wonder if this bottle had some cork issues that led to a bit too much oxygen joining the party - with floral aromas of white flowers, pears and lemon oil, this is round but still quite crisp. A long finish reveals further notes of apple and hints of honey. (943 views) | | | Tasted by depdoc on 11/28/2008 & rated 90 points: Very nice balance, fruit. (1042 views) | | | Tasted by CORSkier on 6/15/2008 & rated 92 points: Fantastic example of the varietal. Perfect acid to sugar balance, nice sour citrusy flavors, and a pleasant nose. The color on this wine is outstanding, much deeper gold than any PG I've seen. (1191 views) | | | Tasted by ras2006 on 4/17/2008: Nice Pinot Gris (1172 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)Willamette Valley Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)
On weinlagen-info including some single vineyards
Willamette Valley Vintage Reviews
Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article
#2012 vintage:
"Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds
#2013 vintage:
"The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds
#2014 vintage:
"The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com
"The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan |
|
