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| Drinking Windows and Values |
| Drinking window: Drink between 2019 and 2024 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 89 pts. in 32 notes) - hiding notes with no text | | | Tasted by Newval13 on 4/13/2022 & rated 86 points: Grape and peach nose, medium-high acidity and very fruity peach/pear/grape palate, with a short finish. (736 views) | | | Tasted by studleytrey on 12/24/2021 & rated 88 points: Straw yellow. Smells steely and clean, with green apple, pear, and lime. Medium body, medium (+) acid and finish, with similar flavors. Clean, easy, and bright for seafood and lighter fare. (764 views) | | | Tasted by ITasteYouDrink on 12/7/2021: High acidity, citrus notes and one of the best values for a less expensive white. (824 views) | | | Tasted by whits on 7/25/2021 & rated 88 points: Bright yellow fruit and honeysuckle on the nose, happy and refreshing, juicy and crunchy, the palate showing Honeycrisp apple, Asian pear, kiwi fruit and lime zest, very lively and delicious, great with baked salmon (867 views) | | | Tasted by Pablojenmoreno on 6/13/2021: Light, refreshing. Good summery wine. (Bottle from Lansdowne) (850 views) | | | Tasted by WineJunkieWest on 5/31/2021 & rated 85 points: Light, refreshing. Not particularly memorable, but nice on a summer day. (405 views) | | | Tasted by WineJunkieWest on 5/12/2021 & rated 84 points: King Pinto Gris has been my go to favorite for several years. Sadly, I am not impressed with this vintage. A bit of a sour taste on the finish.
:( (354 views) | | | Tasted by JPL on 4/8/2021 & rated 92 points: With bayou tilapia with potato wedges and mixed green salad. (818 views) | | | Tasted by depdoc on 1/20/2021 & rated 88 points: Light, crisp. Apple predominates. (509 views) | | | Tasted by marcp on 12/30/2020 & rated 85 points: Light-medium bodied, moderate acidity, dry. White peach, slightly bitter, maybe honeydew melon, with a little mineral on the finish. Nicely balanced and went well with seafood and stuffed cabbage. Drank over a couple of nights. (338 views) | | | Tasted by Stampeder on 12/25/2020 & rated 88 points: Typical solid offering from King. Notes of bright citrus with some pear. (958 views) | | | Tasted by esharef on 12/13/2020 & rated 75 points: Bland and flat (988 views) | | | Tasted by bbcc66 on 12/6/2020 & rated 88 points: Nice fruity nose. Refreshing tastes of pear, citrus and ripe fruits. (1009 views) | | | Tasted by Mr. Elephant Jr. Jr. the III on 11/23/2020 & rated 91 points: Honey, Watermelon (986 views) | | | Tasted by mdt on 9/26/2020 & rated 82 points: Aromas of pear and white peaches. Crisp pear and apricot with a good citrus finish to balance things out. Fruitier than I typically like but enjoyable. (699 views) | | | Tasted by MacPEI on 5/25/2020 & rated 89 points: My go to. (771 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 |
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