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| Drinking Windows and Values |
| Drinking window: Drink between 2006 and 2011 (based on 40 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 82.8 pts. and median of 84 pts. in 13 notes) - hiding notes with no text | | | Tasted by Dulcie and Aylwin on 9/20/2009: Dulcie demanded something red to go with her wild mushrooms (eaten with chicken) and I complied by providing one of the lingering "cheap" Willamettes; it had been hanging around for a while as evidenced by the last TN being more than two years old. I was not overly optimistic; yet the results were not bad, though I pity the poor sod who paid $28 lo these many years. Color is dark clear black cherry red, fairly modest floral PN nose; cherry fruit is there, nothing particularly complex; there is a slightly mean green note as the taste progresses as one other had noted. (2544 views) | | | Tasted by MPF on 11/18/2007 & rated 86 points: Better than other reviewers have given it credit for. Pleasant, if a bit thin in the fruit. Few tanins and no oak. A straightforward pinot (2848 views) | | | Tasted by Nutty08 on 4/25/2007 & rated 80 points: Nice fruit forward nose with rich earthy background. Unfortunately, mid palate has a sour green note which dampens any excitement for the finish, which is short to medium and shows some terrior. (3132 views) | | | Tasted by howardeb on 4/20/2007 & rated 84 points: Previous tasters were correct: flavors do not blend at all. (3171 views) | | | Tasted by sailcappy on 4/1/2007 & rated 90 points: light and very drinkable, nice everyday (3344 views) | | | Tasted by dhonig on 3/10/2007 & rated 84 points: At first terribly thin, actually watered-down tasting. After a couple of hours it improved, but lacked fruit and depth. A bland terroir-only wine that could best be described merely as "drinkable." (1649 views) | | | Tasted by Carl Thoma on 12/30/2006 & rated 84 points: For $28/bottle I was disappointed. Made in a clean style (heavily filtered and fined), but resulted in simple, slightly cooked cherry and berry flavors. Soft. Better than Firesteed and AtoZ. Van Duzer, Bethel Heights, etc. at the same price is better. (1786 views) | | | Tasted by Schu on 10/21/2006 & rated 86 points: Not terrible as one would be lead to believe based on other reviews, but it is not the best pinot to say the least. Extremely sweet fruity (cherry?) flavor with a strong smell and aftertaste of alcohol. Definitely not integrated well. I will not be buying this one again. (3016 views) | | | Tasted by mmurry on 8/19/2006 & rated 86 points: Wines of the Pacific NW! (Farpointe Cellar): This Pinot was a liitle better than the other one in the tasting. It had lots of cherry, and earth on the nose. This was followed by notes of strawberry and vanilla. The palate was fairly smooth, with some cherry mixed with spice and oak. The only bad thing was that these were out of balance. The tannins were soft, and it finished good. (2486 views) | | | Tasted by vaaccess on 7/15/2006 & rated 65 points: Yuck...It tastes strangely sweet and has a pasty after-taste...I bought it for the bottle, though, so it's all good. (2331 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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