External search Google (images) Wine Advocate Wine Spectator Burghound Wine-Searcher
Vintages 2022 2021 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 2003 2002 Show more
From this producer Show all wines All tasting notes
|
Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2017 (based on 8 user opinions) |
Community Tasting History |
| Community Tasting Notes (average 88.1 pts. and median of 89 pts. in 28 notes) - hiding notes with no text | | Tasted by CarolDS on 11/22/2018 & rated 90 points: Easy to drink, light and notes of pleasing citrus. Nice to have on hand for guests, esp. if unsure of their tastes in wine. (635 views) | | Tasted by Frijole on 12/20/2016: light yellow, lots of clarity, silvery hue Nose: pear, peach, white pepper, minerals, thyme, lemon Pal: pear, peach, white pepper, minerals, thyme, lemon Feel: medium, savory, acidic Finish: medium T7 (1132 views) | | Tasted by Angle Gold on 10/10/2016 & rated 90 points: Pear, honey, green tea, almost imperceptible bitterness, very crisp taste. (1200 views) | | Tasted by Micweds on 7/22/2016 & rated 85 points: Drank with red curry and it paired nicely. (1424 views) | | Tasted by vang on 5/28/2016 & rated 90 points: Shared a cold bottle with friends Memorial Day weekend with appetizers anchored on a sailboat in the Corsica River. Always a good refreshing light wine on a warm evening. (1456 views) | | Tasted by Angle Gold on 4/17/2016 & rated 89 points: Some lemon, pear. Good acidity. (962 views) | | Tasted by BDowdy on 1/9/2016 & rated 88 points: Great Pinot Gris! Fresh, lively and very smooth (778 views) | | Tasted by winejnky on 10/23/2015 & rated 83 points: Light, with green apple, quince and pear flavors; not especially memorable. (427 views) | | Tasted by DuaneT on 10/11/2015 & rated 89 points: light, balanced and fruity - simple and just great with a meal. (949 views) | | Tasted by pdev on 8/25/2015 & rated 85 points: pear, chalk, ripe, sweet palate, peach, sour apple ....easy drinking (471 views) | | Tasted by mitiman2003 on 4/29/2015 & rated 88 points: Crisp, light, & fruity, with aroma of peach and apple. Tastes fresh & clean, slightly peachy, with pleasant aftertaste. A good warm-weather sip or for accompanying light hors d'oeuvres. Recommended. (1038 views) | | Tasted by bin905 on 3/18/2015 & rated 90 points: Has it all going. Fruit on the front end and plenty of acidity. (983 views) | | Tasted by jkvedar on 2/15/2015 & rated 87 points: Muted nose. Stone fruit and citrus on the palate. Medium finish (1024 views) | | Tasted by Martnmac on 1/16/2015 & rated 90 points: Fantastic. Every time we have I am simply in love. It's a great bottle Triple yum!! (831 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.Pinot GrisFrom Pinot Gris Wikipedia entry: Wines made from the Pinot gris vary greatly and are dependent on the region and wine making style they are from. Alsatian Pinot gris are medium to full bodied wines with a rich, somewhat floral bouquet. They tend to be spicy in comparisons with other Pinot gris. While most Pinot gris are meant to be consumed early, Alsatian Pinot gris can age well. German Pinot gris are more full-bodied with a balance of acidity and slight sweetness. In Oregon the wines are medium bodied with a yellow to copper-pink color and aromas of pear, apple, and/or melon. In California, the Pinot gris are more light bodied with a crisp, refreshing taste with some pepper and arugula notes. The Pinot grigio style of Italy is a light-bodied, often lean wine that is light in color with sometimes spritzy flavors that can be crisp and acidic. Although this wine can be very sweet, it will begin to lose its acidity when it is nearly ripe.
Pinot gris is considered an "early to market wine" that can be bottled and out on the market within 4–12 weeks after fermentation. Varietal character (Appellation America)
Conseillé pour l'apéritif et avec les mets suivants : Foie Gras terrine Foie Gras poęlé Tarte tatinUSAAmerican 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)Willamette Valley Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board) On weinlagen-info including some single vineyards
Willamette Valley Vintage Reviews
Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article
#2012 vintage: "Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds
#2013 vintage: "The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds
#2014 vintage: "The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com "The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan |
|