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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2013 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 84.7 pts. and median of 85 pts. in 41 notes) - hiding notes with no text | | | Tasted by g money on 6/6/2015 & rated 60 points: Very disappointing, nothing on the nose or on the palate. Food coloring in water? Maybe.. (1881 views) | | | Tasted by KikeG on 2/18/2013 & rated 83 points: Good but not great. (2887 views) | | | Tasted by primitivo on 1/25/2013 & rated 79 points: Clear ruby in color; closed muted nose of must, cherry, a bit of cedar; still some decent fruit, cherry and raisin, on the palate; lightly structured and somewhat weak body; minimal finish. Pleasant but not pleasing, if that makes sense. I would serve this at a picnic, but not at a sit-down meal with discerning oenophiles. I don't dislike this wine, but I don't like it enough to buy again. (2851 views) | | | Tasted by ewisor on 8/17/2012 & rated 77 points: Was initially promising when I first tried it two years ago so I bought a case. Unfortunately, it just keeps getting worse each time I try it. Fruit faded fast and now it is developing a bitter finish. (3513 views) | | | Tasted by Craigbilodeau on 7/12/2012 & rated 83 points: I found this to be a little too acidic. I let it sit for a day in the fridge (vacuum sealed) and it did open up a little bit. Still, I found the wine to lack structure and depth. (3228 views) | | | Tasted by carlturcotte on 4/28/2012 & rated 85 points: Good but not great - a little bit to much on the sweet side for my taste (2463 views) | | | Tasted by The Kokopelli on 3/19/2012 & rated 87 points: Discovering Wine: Light bodied with a transparent ruby hue, the King Estate Acrobat Pinot Noir has a nose of bing cherry and a slight earthiness. The wine is very lightly structured, very fruity with tart cherries. The short finish features more cherry. This seems too pedestrian, nothing to grab your attention. (1808 views) | | | Tasted by amanikin on 3/11/2012 & rated 87 points: Light. No distinguishing aroma or oak. (1402 views) | | | Tasted by Kiltedtaz on 2/27/2012 & rated 82 points: Littlest bodied red, has a wonderful aroma, semi dry. (1412 views) | | | Tasted by teamhams on 11/29/2011 & rated 84 points: We were expecting more. Red fruits dominate; raspberries, strawberries and roses. Some melon notes too. Overall, not a great example of an Oregon pinot. (1509 views) | | | Tasted by dbutcher on 11/26/2011 & rated 84 points: Not much body although an enjoyable wine (1940 views) | | | Tasted by BMG Wine on 10/10/2011 & rated 87 points: Beautiful floral and spice notes for this OR Pinot. Enjoyed at a local restaurant which happily serves reds at cellar temp rather than room temp. High marks for the wine program at Firebird's Wood Fired Grill. (1873 views) | | | Tasted by mobowines on 7/15/2011 & rated 84 points: Colour: ruby, pale, clear
Aromas: damp, fresh minerals and a bit of cedar. low.
Tannins: medium, soft
Flavours: cherry, raisin.
Extremely light pinot. Preferred it chilled a bit and served like a Beaujolais Nouveau. Not a lot of flavour, but fine with food. If looking for a light red, I would skip this and choose a gamay instead. (2345 views) | | | Tasted by Wetlands on 2/8/2011 & rated 84 points: A thin wine. Not too much nose. (2188 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.King Estate Pinot Noir Acrobat For all Acrobat designated winesPinot 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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