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Drinking Windows and Values |
| Drinking window: Drink between 2004 and 2006 (based on 104 user opinions) |
Community Tasting History |
| Community Tasting Notes (average 86.2 pts. and median of 86 pts. in 7 notes) - hiding notes with no text | | Tasted by JaimeGrapes on 12/31/2010 & rated 87 points: Starts off with aromas of white flowers, starfruit, lime, grapefruit, white peach and something banana like, banana chips? Citrus fruits especially come through to the palate with nice minerality and high acidity/tartness. (1924 views) | | Tasted by Halcyn on 10/9/2006 & rated 84 points: past it's time...and even if it were time...pazzzz (2386 views) | | Tasted by plitton on 12/5/2005 & rated 86 points: A nice balance of oak with a touch of sweetness. Delicate nose with a whif of honeysuckle and fresh honeydew. Pallette is a quick experience of honey, grass and a touch of oak. Don't serve it too cold. It warms up well. It's an easy drinker--won't stand up well with too much food. (2780 views) | | Tasted by mjayer on 3/12/2005 & rated 88 points: Nose of muted grapefruit and citrus rind which remained delicate but became more expressive as the wine warmed up a touch. On the palate the lively acidity was finely balanced with intermediate creaminess and weight. Flavours of apples, citrus and honey show through. This was a nice match with seared scallops and roast pork loin with apples and pears. A good value to boot. (2632 views) | | Tasted by lshantz on 2/23/2005 & rated 88 points: A bargain: pear, apricot & a hint of melon. Not overly acidic but worked great with food. (2665 views) | | Tasted by rkorchid on 12/13/2004: Not my style. Sharp and acidic. Perhaps better with different food. Touches of honey and flavor, but not enough.
After 4 tries I discovered that this wine went beautifully with a grilled cheese sandwich. Crisp and some pleasant richness. It failed miserably with a cod dish with cabbage cooked in Champagne and heavy cream in phyllo. It was marginally better with a shrimp and broccoli stir fy. And it was just pleasant with sauteed sole and tartar sauce. (1977 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 |
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