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| Community Tasting Notes (average 89.1 pts. and median of 89 pts. in 17 notes) - hiding notes with no text | | Tasted by Redhawk-Jayhawk on 10/16/2011 & rated 89 points: A very nice smoky Pinot. Crisp. Had with steak and lobster and seemed to go well with both. (3538 views) | | Tasted by winosis3 on 12/22/2010 & rated 89 points: Light color not too complex, would go better with food than just sipping (4090 views) | | Tasted by tonybona on 11/13/2010 & rated 86 points: very tight when opened. Allowed some air - aromas of raspberry, mineral and spice. Crisp acidity with muted fruit flavors - a fairly simple wine. (4115 views) | | Tasted by cartime on 10/18/2010 & rated 90 points: Ripe, earthy black cherry and raspberry nose with a hint of spice. Minerally palate with sour red cherries and sweet spices. Nice amount of fruit on the attack, but things hollow out a bit on the midpalate. Medium length smooth finish. Would buy again. (3684 views) | | Tasted by joshwoodward on 10/6/2010 & rated 89 points: Delicious - easy, juicy, strawberry. $29 (3504 views) | | Tasted by jayjohnson12 on 8/16/2010: This should be a good one! (1343 views) | | Tasted by toddmk on 7/5/2010 & rated 89 points: A very good Pinot with nice cherry flavors. Well balanced and would buy again around the $20 price point. (1728 views) | | Tasted by kh32174 on 4/10/2010 & rated 92 points: Incredible fruity nose, strawberry, raspberry, cherry with a hint of mineral, the fruit disappears quickly and you are left with the minerals. Good texture and a nice body for a PN. Soft tannins, mild tarts fruits with a mild mineral after taste.... a smooth wine, very nice. I would buy this for the the $27 pirce but would rather see it closer to $20. (1599 views) | | Tasted by rjonwine@gmail.com on 10/14/2009 & rated 92 points: Wine & Spirits Top 100 Tasting (Galleria at the San Francisco Design Center, SF, CA): Tart red fruit nose; tight, tart red fruit, cherry, mineral palate; medium finish (set for mid-Dec. 2009 release) (2862 views) |
| By Gregory Walter PinotReport, Issue #67 (9/30/2010) (King Estate Winery Pinot Noir Signature Oregon) Login and sign up and see review text. | By Richard Jennings RJonWine.com (10/14/2009) (King Estate Pinot Noir Signature Collection) Tart red fruit nose; tight, tart red fruit, cherry, mineral palate; medium finish (set for mid-Dec. 2009 release) 92 points | NOTE: Scores and reviews are the property of PinotReport and RJonWine.com. (manage subscription channels) |
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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)Oregon* |
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