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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2016 (based on 28 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 91 pts. in 29 notes) - hiding notes with no text | | | Tasted by studleytrey on 10/15/2014 & rated 90 points: Transparent crimson with light bricking at the edges. Primarily aromas of asphalt and earth, with a bit of dark red fruit and flower underneath. Light to medium body with medium acid and finish, smooth tannin, and red fruit, cola, orange peel, and spice on the palate. Nice pinot in a lighter style. (2897 views) | | | Tasted by WhannaBGV on 1/13/2014 & rated 87 points: Pale brick in color. Moderate aroma intensity, slightly earthy with a little barnyard. Medium body, good acidity and low tannin level. Low cherry flavor intensity and a medium finish. Overall muted, waited too long on this one. (3306 views) | | | Tasted by diane.forgy@dianeforgy.com on 11/28/2013 & rated 85 points: Flattening out but tart cherry, spice and earth (3318 views) | | | Tasted by GA_Seattle on 8/4/2013 & rated 84 points: Very faded, just a glimpse of fruit - definitely over the hill at this point. (3556 views) | | | Tasted by gcarl on 10/13/2012 & rated 90 points: Nice, but a bit too new world for me to seek more. Heavy on the fruit nose, nice on the palate, enjoyed by others at blind tasting. (4052 views) | | | Tasted by gquigs on 9/15/2012 & rated 91 points: Really enjoyed this, nice red fruit, good acidity, great oregon pinot (1893 views) | | | Tasted by wineguy1968 on 8/23/2012 & rated 88 points: I may have let this go in the cellar too long. I wasn't feeling it as much as some of the previous bottles I drank over the last few years. If you still have this might want to get to it soon. (1586 views) | | | Tasted by corkscrews on 5/9/2012 & rated 91 points: A nose of dark fruits and spice, dark amber in color, very dark for a Pinot. A full bodied Pinot, with blackberry, plums, raspberry, with white pepper spice, some tobacco flavors, very well made. (1581 views) | | | Tasted by NJ BIG CHRIS on 11/19/2011 & rated 91 points: Excellent blend of fruit, herbs, earth. (1886 views) | | | Tasted by broughstyle on 10/6/2011 & rated 92 points: Big boy fruit bomb Pinot. Classic Oregon pinot head and shoulders above the rest (1580 views) | | | Tasted by diane.forgy@dianeforgy.com on 5/13/2011 & rated 92 points: Typical Oregon Pinot Noir is not my style but this is above the pack. Definitely richer and fuller bodied, rasberry, cola, spice, light tannins and just enough acidity. Slightly jammy but still a winner. (2019 views) | | | Tasted by diane.forgy@dianeforgy.com on 3/23/2011 & rated 91 points: Great example of an exceptional Oregon Pinot. More tart berry fruits along with cola and pomegranate for me. Rose petal, light tannins, a hint of spice and definitely a side of herbal and smoke to it. Multi-dimensional and full throttle which makes it fun. (2156 views) | | | Tasted by Alfaro on 3/20/2011 & rated 93 points: Outstanding (2171 views) | | | Tasted by DRod on 2/7/2011 & rated 90 points: From memory. Big mix of blueberry and raspberry on the nose. Transfers onto the palate with good balance of fruit, medium tannin and acid. Very pleasurable wine. For my palate right around 89-90 points. (2418 views) | | | Tasted by oog on 1/13/2011 & rated 89 points: Nose: Red fruit, flowers. Taste: Big red fruit on the approach, strawberries and raspberries. A hint of cola on the finish, which is quite long and nice. OK, but not amazing acidity. Flavors are very strong, this is not mild mannered... but it's also not terribly complex. A crowd pleaser. (2569 views) | | | Tasted by Varus on 1/7/2011 & rated 91 points: Big, rich Pinot. Looking forward to day two. Very pure aromatics. (2599 views) | | | Tasted by slippytoad on 12/20/2010 & rated 91 points: Nice level of acidity. Not too fruit forward like most calis (2772 views) | | | Tasted by Yiannis on 7/20/2010 & rated 93 points: Fantastic pinot. Everybody loved it though many guessed New Zealand. Fairly dark ruby. Lovely raspberry, strawberry, spices, herbs and violets. Mid-bodied with vibrant fruit, freshness soft tanins and balancing acidity. Long finish. I have limited experience with Oregon Pinot Noirs since very few are available in Europe, but the few samples I had have shown me that it is worth seeking some more of them. (3483 views) | | | Tasted by ngtivspace on 2/26/2010: Bright red cherry and strawberry pop right off the top (underscored by a hint of brine), riding a tangy, springy wave of acidity. Black pepper, oak, and pleasing tannins peek through mid-palate. Pleasant, subtle florals on the finish. (626 views) | | | Tasted by hutch on 4/8/2009 & rated 89 points: Wine Marketing Tasting (Newport): Rich and silky. Great, clean nose. Very good, but the price. Oh my! 88-89 (4633 views) | | | Tasted by duck833 on 12/31/2008 & rated 91 points: Had this with New Years Eve dinner at the Country Club. I also had it at the winery in October at a dinner. Nice fruit, very approachable now, good right from bottle without decanting, tastes of cherries, berries, good drinker right now. A step above the King Estate Signature PN. (3678 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.Pinot 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)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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