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| Drinking Windows and Values |
| Drinking window: Drink between 2006 and 2010 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.6 pts. and median of 88 pts. in 24 notes) - hiding notes with no text | | | Tasted by JuliannaD on 3/30/2015 & rated 87 points: Surprise, surprise! This wine is still good. It has faded some but there was still plenty of fruit flavor and body to this. I might have to look up some newer vintages of this wine. (1024 views) | | | Tasted by pape du neuf on 5/13/2013 flawed bottle: Interesting to see all the old notes, because this wine gave me the impression of still needing more time. There is a slight edge of tannins and greeness covering fruit that ranges from a tart cranberry to a deep plum.
Unfortunately, the bottle I opened had a barely detectable moldy cardboard component that indicated TCA. Letting it sit for a day brought it out a bit more. Borderline, still enough that I opened something else to drink instead. Unrated accordingly. (1648 views) | | | Tasted by rhodyjoe on 7/20/2010 & rated 89 points: Much nice than the last bottle of the same... maybe it was the added time in the bottle. Noticeable alcohol on the nose when first opened, but burned off after less than an hour in the decanter. Crisp acidity and ideal Pinot body in my opinion. Went very nicely with homemade crab cakes and asparagus. A nice effort for an on sale $20 Oregon Pinot, but probably wouldn't pay more. (2477 views) | | | Tasted by tfesmgk on 7/19/2010 & rated 90 points: This was a very good Oregon pinot. Maybe it was the extra age but it was very balanced, good nose and drank well for a couple days. Pleasant surprise compared to the higher priced alternatives. (2236 views) | | | Tasted by jmull on 11/27/2008 & rated 87 points: Very nice, typical example of Oregon PN. Quite concentrated with cherry cola, and vanilla notes, with a subtle touch of funk that's there but quite dialed down. Broad and mouthcoating. Very modern. Nice, but not distinctive in any way. 87. (2592 views) | | | Tasted by winegr on 4/24/2008 & rated 87 points: not very memorable. 87-88pts. good, but not very good. (1995 views) | | | Tasted by philhh on 4/23/2008 & rated 89 points: A simple Pinot with Black Cherry, Blackberry, leather, tobacco, and a hint of earth and black pepper. Pleasant but not memorable. I probably wouldn't purchase it again, but wouldn't hesitate to order it by the glass. (1693 views) | | | Tasted by MPF on 3/3/2008 & rated 85 points: Perfectly drinkable every day Pinot. Nothing special (1647 views) | | | Tasted by Winetex on 10/2/2007 & rated 87 points: Nice aromatics, spice, leather and earth flavors. Sour cherry finish with more earthiness. It was lighter in weight. Good with the food until about 45 minutes after opening and then it fell apart into some sourness. [$$ ??; Decanted 20 minutes] (2059 views) | | | Tasted by vanpe003 on 9/28/2007 & rated 88 points: Enoyable btl, with middle-of-the-road aromatics, sour cherry on the palate backed by moderate acidity. Not my favorite at this point, but perfectly drinkable. Perhaps this will continue to evolve / improve with some bottle age. (1844 views) | | | Tasted by cgatesman on 8/20/2007 & rated 90 points: Earth and vegetable nose. Berries and black cherries on the mid-pallet with a dry light pepper finish. Shared a half bottle with my fiancee at a restaurant in Newport, RI. I had it with clam chowder and a tasty burger! (1923 views) | | | Tasted by Magnum Jim on 5/22/2007 & rated 90 points: I found this bottle to be a little more earthy and a little less fruity than the previous bottle. I didn't notice the leather this time around, but the earthiness found its way into the palate a bit more than I remembered. The flavours seemed a little more muted than in the first bottle, but still very good value for money. (2122 views) | | | Tasted by jockschafer on 5/18/2007 & rated 89 points: A very enjoyable wine. Very clear, almost purple of medium color. Tasted of raspberry, black cherry, a bit even of apple, and tobacco and if I could stretch it, tree-bark. The acidity was low, the tannins very smooth and the fairly powerful flavor stayed on the palate--particularly the upper!--for quite a long finish. Thought the wine was fairly complex and really liked it a lot. (2082 views) | | | Tasted by Magnum Jim on 3/16/2007 & rated 91 points: Heavy initial fruit nose gave way to pleasant earth and chocolate aromas. Palate was primarily cherry with red berries and a hint of leather. We tasted this wine alongside several burgundies (all of which were more expensive) and this wine was the hit of the night. I would definitely buy more. (2237 views) | | | Tasted by JeffnCin on 2/21/2007: A nose that includes chocolate, vanilla & caramel, there's also a 'baked' note to it, maybe like chocolate chip cookies. It started out as a light flavor that goes after the back of the palate but after decanting over a couple hours, it fills out to a more full flavor.
On our 4 point scale, this is probably a 2.5, where 2 = "Would drink it if put in front of me, but won't go out of my way" and 3 = "Will definitely get again". It's a good wine, but not a great wine. (2309 views) | | | Tasted by AtlantaBill on 2/16/2007 & rated 84 points: Gamey aroma of mushroom and blackberry. Taste of black cherry and tobacco. Almost Kookade like flavor. Soft tannins. Pleasant. (2249 views) | | | Tasted by zoulodi on 10/4/2006 & rated 89 points: Heavy initial fruit nose gave way to pleasant earth and chocolate aromas. Palate was primarily cherry with red berries and a hint of leather. (690 views) |
| 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)Oregon* |
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