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| Drinking window: Drink between 2005 and 2010 (based on 5 user opinions) |
Community Tasting History |
| Community Tasting Notes (average 88.4 pts. and median of 89 pts. in 15 notes) - hiding notes with no text | | Tasted by Ed & MB's Wine on 2/3/2012 & rated 90 points: Very good. Real smooth. (1579 views) | | Tasted by Dusty Bear on 10/24/2009: Red cherries on the nose, currants, spice and cherries on the palate. (2102 views) | | Tasted by ras2006 on 2/14/2008 & rated 85 points: very similar to bottle tasted in 6/2007 (2411 views) | | Tasted by ras2006 on 6/17/2007 & rated 85 points: Nice Pinot. Fruit & pepper nose. Slightly sharp taste. (2501 views) | | Tasted by pjhr on 6/4/2007 & rated 88 points: Similar notes to the last bottle. Quite good QPR! (2468 views) | | Tasted by Ombibulous on 5/9/2007 & rated 85 points: The cork is natural, soft, in good condition, and expanded in the bottom half. Half bottle cost $15. No time to breathe. The aroma of the wine is pleasant. The colour is typical Pinot Noir (translucent ruby red). The flavour is pleasant too. There is some complexity to the flavour (this is not a monodimensional wine). Very good. (1580 views) | | Tasted by mfevans on 2/2/2007 & rated 90 points: Just as good as the last bottle. Lots of fruit in the mouth. Enjoyed this wine with a spicy chicken and sausage jambalaya. WOW what a combination. (1556 views) | | Tasted by pjhr on 11/21/2006 & rated 88 points: Ripe red cherry and blackberry flavors witha hint of forest floor on the finish. Great everyday pinot! (1700 views) | | Tasted by pjhr on 9/11/2006 & rated 89 points: Better than the last bottle. Best Oregon Pinot I have had for under $20. (1790 views) | | Tasted by mfevans on 9/3/2006 & rated 90 points: Very fine Pinot. Lots of fruit on the nose with a very nice finish. (1794 views) | | Tasted by jim dixon on 7/28/2006 & rated 89 points: As you might guess, not as good as the 2002, but still very nice for the price. (2065 views) | | Tasted by pjhr on 4/27/2006 & rated 88 points: Nice red cherry aroma and flavor with a touch of forest floor. Great QPR! (1974 views) | | Tasted by calm'n cents on 3/21/2006: very, very good value . Buy again (2145 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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