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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2013 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.3 pts. and median of 87 pts. in 21 notes) - hiding notes with no text | | | Tasted by Cesayian on 11/17/2012 & rated 82 points: Light and thin, whiff of fruit on nose, but nothing else. Drinkable. (2694 views) | | | Tasted by leesullivan on 7/20/2012 & rated 90 points: super. very balanced clean tasting pinot. light smell. had with steamed salmon, nice complement (2977 views) | | | Tasted by bunkie on 6/15/2012 & rated 88 points: A nice light Pinot. Decanted for about 30 minutes before drinking. Light in color and mild on the nose. (3046 views) | | | Tasted by Americana on 4/1/2012 & rated 82 points: Alarmingly light, even for a pinot. Borderline watery with no real backbone. Got a little better about 1/2 hour in, but very poor quality for the price. (3116 views) | | | Tasted by Kiltedtaz on 2/27/2012 & rated 87 points: 12 months in french oak, 30% new oak. Lite smokiness, semi dry has some good fruit flavors. (3239 views) | | | Tasted by Rcapria on 1/6/2012 & rated 72 points: Very watery. Fast legs. Light color. Short on fruit up front (1172 views) | | | Tasted by tourproto on 1/1/2012 & rated 87 points: Bought this because I found out this was the vineyard that provided the private label Pinot for Bandon Dunes (had a bottle of the 2007).This vintage wasn't nearly as good as the private labeled bottle but still OK. Just your basic inexpensive Oregon Pinot. Very earthy nose, fruit forward on the palette and a medium finish. (1170 views) | | | Tasted by jnmcdonald@gmail.com on 11/10/2011 & rated 84 points: had started to turn (1598 views) | | | Tasted by cartime on 5/4/2011 & rated 90 points: Nose of black cherry, ripe raspberry, vanilla, lavender, and iron. Tart cherry, ferric minerals, and dried leaves on the palate. Medium finish. Not as ripe as the 2008, with some more earthy minerality. Has a bit more flavor and grip and will almost certainly be the better vintage between the two to cellar for a few years. (1481 views) | | | Tasted by Lara-Bee on 3/14/2011 & rated 90 points: I am horrible at describing tastes and I have never taken any sort of wine course, but I have to say, this is some tasty stuff. It's dry, but not too dry; not too tannin-y; and there's this nice fruity/tarty finish that I really like. We opened this bottle when our 7-month-old woke up crying and refused to go back to sleep, so I could have a glass toake up for the fact that this all happened about 5 minutes after I initially fell asleep. Well, i've now had 3 glasses, the kidlet is back asleep, and I am a happy girl (and I was about to cry when the bear first woke up). So: hooray for King Estate! (1598 views) | | | Tasted by metamike345 on 2/11/2011 & rated 85 points: Pretty young, tasting in Feb, 2011. Bright flavors of raspberry. There is a feeling of earthiness in the aftertaste that lingers. Went pretty decently with a mushroom stock-based meal. (1393 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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