2007 King Estate Pinot Noir Signature Collection |
| Vintage | 2007 |  | |
| Type | Red | ||
| Producer | King Estate (web) | ||
| Variety | Pinot Noir | ||
| Designation | Signature Collection | ||
| Vineyard | n/a | ||
| Country | USA | ||
| Region | Oregon | ||
| SubRegion | n/a | ||
| Appellation | Oregon | ||
| UPC Code(s) | 768675960226 |
| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2014 (based on 40 user opinions) |
| Community Tasting History |
Community Tasting Notes (average and median of 85 pts. in 17 notes) | |
| Tasted by Bender Bending Rodriguez on 2/20/2012 & rated 81 points: Didn't take careful notes; unremarkable but OK Pinot. Mostly remember it being somewhat weak-bodied in the midpalate. (3035 views) | |
| Tasted by dbarco on 5/29/2011 & rated 84 points: Mostly medium. Medium body, medium acidity, moderate tannins - in fact very smooth. Lots and lots of cherries, medium complexity with some earthiness. Overall a bit shallow in mid-palate and finish. (3545 views) | |
| Tasted by BSpdx on 3/5/2011 & rated 83 points: Smooth and silky, but very little depth to the flavor profile. Touches of cherries and strawberries, and a hint of fennel but not much else. Flat with little finish. Not offensive in any real way, just not a lot to the effort. (3486 views) | |
| Tasted by BRENTEF on 11/14/2010 & rated 84 points: ok..not making my ties curl. (3324 views) | |
| Tasted by martcouz on 8/29/2010 & rated 81 points: C'est léger. Ça pinotte, mais très légèrement. Pas de quoi écrire à sa mère. Décevant. (3468 views) | |
| Tasted by bjecjohnson on 6/25/2010 & rated 86 points: SMELL: Sour cherries and topsoil. TASTE: Nice acidity and a nice smooth finish. Went well with the copper river salmon. (2015 views) | |
| Tasted by rjonwine@gmail.com on 4/10/2010 & rated 90 points: Pinot Tasting with John Winthrop Haeger (WineBank, Menlo Park, California): Focused, green, menthol nose; tart red fruit, menthol, mineral palate; medium finish (2321 views) | |
| Tasted by Craig Johnson on 3/19/2010 & rated 65 points: Leather and pepper (1552 views) | |
| Tasted by lano on 1/30/2010 & rated 87 points: Light ruby in color. Very nice nose of cherries. Flavor profile was that of cherries as well, but one-dimensional and fairly flat. Very light and would pair well with foods that aren't too heavy, but not particularly my style overall. (1786 views) | |
| Tasted by annerk on 10/5/2009 & rated 86 points: 50+5+12+14+6 Garnet red, cherry and a bit of baby powder on the nose. Cherry jam and spice on the palate with a velvety finish that quickly limps away. (1948 views) | |
| Tasted by Beavis77 on 6/13/2009: Bright red cherry nose with an earthy underpinning. Enjoyable nose. Lighter bodied, but with nicely balanced flavors. Has that great earthy, red cherry flavor. Not overly complex and the acidity seemed a little light, so I doubt this is going to hang around very long, but is very enjoyable, and a wonderful food wine. (1967 views) | |
| Tasted by AndrewSGHall on 4/21/2009: Ohio v World; 4/20/2009-4/21/2009 (Columbus, Ohio): 2nd place Blah. This was dull and flat. Lacked bright acids or depth. (2804 views) | |
| Tasted by hutch on 4/8/2009 & rated 86 points: Wine Marketing Tasting (Newport): Not up to the standard that former bottles have been at. The acidity is a little high. 86-88 (3144 views) |
| Professional 'Channels' |
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| CellarTracker Wiki Articles |
King EstateProducer websitehttp://img48.imageshack.us/img48/4713/kingestatejpgrv6.jpg King Estate winery in Oregon in this 2003 photograph. Pinot NoirVarietal 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.OregonOregon Wine, Oregon Wineries (Oregon Wine Board)Oregon* |