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| Drinking Windows and Values |
| Drinking window: Drink between 2015 and 2020 (based on 40 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.9 pts. and median of 86 pts. in 12 notes) - hiding notes with no text | | | Tasted by Claret & CdP Gang on 2/12/2019 & rated 92 points: A night of Oregon Pinots, darkish, classical nose, spices, sandalwood, mushrooms, very old world, black cherries, elegant, good mid palate & finish, meaty, from Pommard clones, lovely Pinot! One of my favourites with the 2012 Cathedral Ridge Pinot
92 (919 views) | | | Tasted by jdporter3 on 8/25/2018: This is getting better. Gave it an hour open before drinking this time. A rerate may be in order as we drink through the case. (921 views) | | | Tasted by jdporter3 on 1/3/2018 & rated 85 points: Fruit forward but some earthiness in the background. Main complaint here is that the acids are not integrated. This is certainly better than some of the New World stuff, but not what I am looking for in a Pinot Noir. (1074 views) | | | Tasted by Deo68 on 6/27/2017 & rated 80 points: Tile red colors, slightly dilute at the edges. Full on Pinot nose with big berry flavours. Plums with a dash of strawberry. Medium weighted palate full of ripe damsons, cherries and strawbweries. Hint of smokiness. Perfectly balanced with good acid backbone. Medium finish. Drink now till end 2018. Overall an unpretentious good value wine I would buy again. (1148 views) | | | Tasted by JenEm on 7/15/2016 & rated 90 points: Red cherry and prune color, medium legs. Nose is smoke, tobacco, tart cherry. Palate is tart cherry, earth, smooth and a hint of cinnamon. Lingers nicely, pairs well with food and for just sipping.Had with Mexican food.Open to air for an hour or more, prior to drinking. Really nice Oregon Pinot. Repeat buy, and case worthy. (1601 views) | | | Tasted by RockinCabs on 3/27/2016 & rated 85 points: Loud fruit with Black Cherry, Blackberry and a very strong smoked wood/char note. Jammy and full with a pop of the blue/herb/earth note that lets me know it is in fact pinot. Very average, not a lot of nuance, but a solid drinker. (1236 views) | | | Tasted by Christine Havens on 12/22/2015 & rated 87 points: The 2013 King Estate Pinot Noir is restrained, and is thinner and tighter than I would like. Sporting twining notes of earth, mocha and cocoa powder, a dab of red fruit. On the palate, it’s quite tart, with high-toned briary forest berries, pomegranate and twig tea—this subdued tone and pitch follows all the way through to a lengthy and protracted minerally finish. Sample (1232 views) | | | Tasted by lebo9968@gmail.com on 8/31/2015 & rated 85 points: Blah. Nothing special at all. (1016 views) |
| By John Szabo, MS
WineAlign (8/19/2015)
(King Estate Signature Collection Pinot Noir, Oregon red) Subscribe to see review text. | By Michael Godel
WineAlign (8/14/2015)
(King Estate Signature Collection Pinot Noir, Oregon red) Subscribe to see review text. | By David Lawrason
WineAlign (8/12/2015)
(King Estate Signature Collection Pinot Noir, Oregon red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign. (manage subscription channels) |
| 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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