External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
2000
1999
1998
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2008 and 2013 (based on 40 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.2 pts. and median of 88 pts. in 24 notes) - hiding notes with no text | | | Tasted by Jshire on 1/1/2015 & rated 92 points: This wine is at its peak. Was very enjoyable with a lot of fruit (cherry, plums, berry) in the front but with a pleasant mineral finish. Great with a Manchego Cheese and a Chicken Marbella. (1258 views) | | | Tasted by TexasBob on 5/6/2010 & rated 90 points: Light red color. Pure raspberry on the nose. Notes of Raspberry and spices with a dollop of vanilla and a crisp 20 second finish that reflects all of this. Light-bodied. Excellent. (2348 views) | | | Tasted by msilver on 12/31/2009 & rated 89 points: Very nice, opened up after one hour. Great with a roasted chicken with mushrooms. (2530 views) | | | Tasted by riddler on 8/30/2009 & rated 88 points: Medium bodied with strawberry flavors. Opened up nicely a little tart at first. (2987 views) | | | Tasted by martcouz on 4/25/2009 & rated 90 points: Solide Pinot! Très beau nez complexe et épicé. En bouche, c'est l'explosion. La cerise et les épices dominent. (2726 views) | | | Tasted by pedwards on 4/6/2009 & rated 87 points: A little tight a first...after decanting for two hours the wine aromatically opened up with red fruit. On the palate rather silky with a good balance of acidity and tannins. Very soft mouthfeel, good finish but lacking in the midpalate. Nice wine but nothing special. (2127 views) | | | Tasted by Cellar Fiend on 3/27/2009 & rated 92 points: Listen to my voice - Decant for 2 hrs before trying!!! From 375ml, I drank the better part of this bottle thinking a solid 88pts. 2 Hrs later this is an easy (phone sex easy) 92 pts. Delicious, i'll save the descriptives for your own tasting. Seek this out! it is delicious after a two hour decant. I will buy all I can. (1665 views) | | | Tasted by Wink on 2/13/2009 flawed bottle: Badly corked (1516 views) | | | Tasted by snaff on 12/24/2008 & rated 86 points: Good, with fragrant red fruit and a soft finish. It's lacking any earth or sophistication that mark a better Pinot. (1844 views) | | | Tasted by LVwino on 11/9/2008 & rated 86 points: nice bright ruby, w/ a touch of garnet. fruit forward nose of cherry, raspberry, mocha, and menthol. a structured well ballanced palate w/ sour cherry, nutmeg ,earth, and licorice. good solid finish but a little bitter on the back end. could use a little more aging to smooth out the tightness (1864 views) | | | Tasted by riddler on 11/4/2008 & rated 88 points: Paired very well with salmon. Medium bodied, cherry and earthy flavors. Enjoyed by everyone. (1719 views) | | | Tasted by WineontheBarrelhead on 9/4/2008 & rated 85 points: Light floral nose followed by flavors of fresh red fruit - cherries and raspberries mostly - and a dusty herbal finish. Mid-weight and simple, but quite pleasant. There's no complexity here; the acids don't give enough of that extra-dimensional "kick" that a good pinot should have. It's a good warm weather red, though...just beware of pairing it with heavily seasoned or spicy dishes. It might not hold up. (1725 views) | | | Tasted by Magnum Jim on 8/17/2008 & rated 88 points: Yep, last bottle was definitely corked. This is more like it - cherries and pine needles, medium weight and a decent length finish. (1812 views) | | | Tasted by djimpens on 8/16/2008 & rated 86 points: This was very good - but not outstanding. Very drinkable now. Had w/ salmon and dill with asparagus. Complemented well. Nose is a lot bigger than in the mouth. Upon smelling, we were worried this would overpower the fish, but it didn't - thankfully. (1912 views) | | | Tasted by hilldj on 6/24/2008 & rated 89 points: Subtle nose. Good fruit, with a complex and dry, tobacco finish. Went remarkably well with Salmon. For a new world Pinot, somewhere in between a powerful Willamette Valley pinot, and a subtle Russian River pinot. We paid about $17 - a price at which I'll be buying a few cases! (1860 views) | | | Tasted by Magnum Jim on 5/9/2008: I greatly enjoyed the 2005 but this bottle did not live up to expectations. Some simple red fruit on the nose but overshadowed by strong marmite odors. On the palate only a tiny amount of fruit, with some astringency and overall harsh bitterness. A fair amount of alcoholic heat too. Vacu-sealed overnight. On Day 2 the heat had dissipated and there was more mellow generic fruit but still none of the nuances of the '05. Potentially corked so I'll withhold a score until I try another bottle. (1953 views) | | | Tasted by BailliSacks on 4/13/2008 & rated 88 points: Nice. Fruit in nose, fairly complex palate and finish. Lighter and drier than a Cali pinot, maybe closer to a Marsannay or other good mid-level Burg, perhaps a bit simpler. Rather a bargain. (1958 views) | | | Tasted by OTTnMIA on 3/31/2008 & rated 88 points: Big pinot. Liked it, didn't love it. Was not able to decant it where we were however, probably would have benefitted from that. (2003 views) | | | Tasted by shirazgirl on 3/8/2008: tasted towards the end of the night, I think I liked it since I scribbled it down. (2526 views) | | | Tasted by DrCass on 1/25/2008 & rated 93 points: What a wonderful gift! This wine has low acidity, medium tannins, oak, medium-heavy body and alcohol, and high complexity. The was just a touch on the sweet side with great overall balance. Anca and I enjoyed this wine with Pizza and a movie. As the wine sat, it revealed many satisfying flavor - vanilla, cherry, carmalized sugar, nuts, coffee. Overall very smooth and clean tasting. The finish lingered with strong butter/cream, leaving a full feeling on the palate. The nose was a bit medicinal with an earthy aroma that we could not pinpoint. (2259 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* |
|
