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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2013 (based on 8 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.7 pts. and median of 87 pts. in 11 notes) - hiding notes with no text | | | Tasted by rstenson on 1/4/2011 & rated 89 points: Nice Pinot though a little young (2403 views) | | | Tasted by JasonG on 4/10/2010 & rated 85 points: Typical of 2007 entry level Oregon pinot - light, slightly green, nothing resembling earth at all. Hints of something developing, and a notch above the cheap stuff, but it's just average. (2456 views) | | | Tasted by ewisor on 3/5/2010 & rated 82 points: I enjoyed the nose on this wine, however it was too light and somewhat green on the palette for my tastes. (2699 views) | | | Tasted by tairanosaurus on 3/4/2010 & rated 83 points: Attractive light color. Cranberry candied spice and carmel on the nose. Disappointing in the mouth. I found inadequate fruit, a pleasant acidity, but nothing in particular to recommend. Open and out of bottle for almost an hour before drinking. if i were to drink again, would probably pop and pour. (2538 views) | | | Tasted by ifm on 8/4/2009 & rated 90 points: Very light and drinkable, and nothing to dislike. A brown-sugary note can either enhance or detract, depending on your mood. (2944 views) | | | Tasted by pifcho on 4/28/2009 & rated 87 points: This was very pleasing simple clean pinot. More Burgundian than Californian in style, it had good fruit, nice acidity and soft tannis. It was perfect for lunch. (1411 views) | | | Tasted by Vinsant on 4/28/2009 & rated 83 points: Not on par with the other King Estate Pinot's we have had. A little light on the fruit and structure. Some nice strawberry and cola notes but not much on the mid and a short finish. (1455 views) |
| 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)Oregon* |
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