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Appearance: deep garnet red Aroma: spice, strawberry, toast, rose peatal, sweet raisin, plum, brambleberry, mocha, li...Read more...
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Earthy and herbal on the nose with aromas that lean towards the tea and coriander end of the spectrom laced with ginger streaked jammy candied red ... Read more
At first, it has a very gamay-like nose, which made me think it wouldn't be a well balanced pinot, but on the palate, it's a great pinot! Nice pep... Read more
Light and fragrant, with pretty rose petal overtones to the currant and berry fruit, finishing with delicate grip. Drink now through 2014. Read more
Food Pairings for King Estate Pinot Noir Oregon
Editorial Reviews for King Estate Pinot Noir Oregon
Earthy and herbal on the nose with aromas that lean towards the tea and coriander end of the spectrom laced with ginger streaked jammy candied red cherry and strawberry fruit topped with a hint of lime zest. Zesty and slightly textured in the mouth with fine grained tannins that lay under a blanket of fresh, crisp fruit. there are some nice edgy earth tones here and a little spice accenting the cranberry fruit in the mouth. Light, fresh and easy to drink. This may be a bit simple but it got real energy in the mouth and a clean, fresh finish. 87pts
At first, it has a very gamay-like nose, which made me think it wouldn't be a well balanced pinot, but on the palate, it's a great pinot! Nice peppery character with all the delicious strawberry and other pinot-fruits, balanced with a terroir driven Burgundian quality. It's got a lot more depth and complexity than the initial nose would indicate.
Appearance: deep garnet red Aroma: spice, strawberry, toast, rose peatal, sweet raisin, plum, brambleberry, mocha, light caramel, hazelnut Flavor: cranberry, raspberry, cherry, orange citrus, dried cranberry, currant Mouthfeel: soft entry, medium body, long viscous finish
2,026 6-pack cases produced.
Notes: 20 months in French oak barrels (78% new, 22% 1 year) 100% stainless steel, temperature controlled tank fermentation in open top fermenters. Punch down two to three times per day. Yeast strains: (38%) D254, (15%) Assmanhausen, (12%) D80, (9%) BM45, 9% RB2, 8% Native
|Alcohol: 13%||pH: 3.36|
|Total Acidity: 0.52 grams per liter|
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