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 2019 and 2021 (based on 104 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 89 pts. in 28 notes) - hiding notes with no text | | | Tasted by Roadrunner_53 on 1/18/2022 & rated 88 points: Good pinot gris (811 views) | | | Tasted by 5039000 on 7/3/2020 & rated 84 points: Fresh, effervescent, with nice fruit flavors (apple, pear, and apricot). Drinkable, summer dry (not too dry) pinot gris. (1045 views) | | | Tasted by Irienet on 6/20/2020 & rated 87 points: Pear, Apple. Used some with a broasted chicken in the instapot. Not a big pinot gris fam but this is decent. (1007 views) | | | Tasted by nicefish on 6/14/2020 & rated 92 points: Great with grilled shrimp marinara. Very fresh, bracing acidity. (1089 views) | | | Tasted by swissmountainman on 5/28/2020 & rated 88 points: Was light and bright tasting. Good on a warm summer's night (1014 views) | | | Tasted by R2-D2 on 5/5/2020 & rated 89 points: Pale lemon-green; med aromas of fresh lemon, lime juice, tangerine, fresh herb, flowers, lees contact (cheese, yeast); med everything, med+ acidity and intensity to the palate, sharp sour citrus fruit with touch of apple and stone fruits, stones, zesty finish. More exciting palate than aromatics. Richer, less bitter than Italian Pinot Grigio.
Markers for Pinot Gris - Apple, Pear, Fuller-bodied textural grape, Spicey/Zesty
Markers for Oregon - Flower, higher-acid, luscious green fruit like pear, some ripe/tropical hints, more often lees contact than oak aging (no mlf) (634 views) | | | Tasted by DoubleMagnum on 4/22/2020 & rated 89 points: Clear. Pale gold in color. Notes of green apple, pears and honeysuckle on the nose. Dry on the palate. I originally confused this with pinot blanc and was totally taken by surprise with the acid content which is very high. Light bodied, but assertive. Flavors of lemons and apples. Finishes dry, medium and crisp. Refreshing and great value wine.
Went great with gambas al ajillo. (garlic shrimp) I imagine this would go great with scallops as well. (507 views) | | | Tasted by JPL on 4/17/2020 & rated 93 points: With shrimp, pasta, green peppers, onion, peas, Romano cheese (484 views) | | | Tasted by Scarletknight16 on 3/29/2020 & rated 91 points: Light, crisp, like apples (432 views) | | | Tasted by AGrubb on 2/27/2020 & rated 81 points: An excellent wine to pair with odd or difficult foods. Would be nice with spicy food, shellfish and even pbj. Crisp. (810 views) | | | Tasted by mjgkng on 2/17/2020 & rated 88 points: Not exactly the way I remember this wine. Not distinctive. (511 views) | | | Tasted by JPL on 1/21/2020 & rated 93 points: With scallops, puréed cauliflower, stuffed mushrooms (568 views) | | | Tasted by vang on 11/29/2019 & rated 90 points: Refreshing crisp light white wine (600 views) | | | Tasted by vang on 11/26/2019 & rated 90 points: Crisp and light was great with a creamy white sauce pasta and bacon coarse at a wine dinner (472 views) | | | Tasted by NateR on 11/9/2019 & rated 87 points: Oregon Wine Tasting: Acidic. Mild melon and apple aromas and flavors. (563 views) | | | Tasted by mjgkng on 8/7/2019 & rated 88 points: Paired well with spaghetti. (548 views) | | | Tasted by EvilKitty510 on 8/7/2019 & rated 82 points: Good, but not amazing. 7/10 (467 views) | | | Tasted by jh773 on 7/16/2019 & rated 85 points: Honey, stone fruit and wet foliage nose. Semi-sweet, medium body, fairly acidic. Green apple and honeycomb, juicy finish. (892 views) | | | Tasted by Sswearingen on 7/7/2019 & rated 89 points: Smooth, mellow (909 views) | | | Tasted by DickMull on 5/27/2019 & rated 86 points: Light earthy funk and citrus on the nose, with a bit of honeysuckle. It has a round mouthfeel with flavors of cantaloupe and honeydew. Nice basic juice, and good QPR (459 views) | | | Tasted by Stampeder on 5/15/2019 & rated 88 points: Another good offering from King Estates. easy to drink with a good blend of tart and sweet. I get hints of pear. Very drinkable. (928 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 poêlé
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 |
|
