KING ESTATE 2001 PINOT GRIS
GROWING SEASON
With a warm, dry spring, bud-break occurred during the third week of April. Once bud break began, the transition from spring to summer was smooth and quick. Flowering followed during the second week of June while small amounts of rain replenished dry farmed vineyards throughout the month. Counts yielded approximately 100 berries per cluster, with 2-3 seeds per berry. Mother Nature gave us less rainfall and lots of sunshine, allowing Oregon vineyards to enter the veraison process around August 9th.
High-pressure weather patterns provided warm days and cool nights, triggering the transition to fall. Fruit was dropped 3 to 4 times to achieve cluster uniformity and increase flavor and color intensity. Harvest commenced on October 1st and finished around October 18th, presenting Oregon wineries with clean, dry fruit that exhibited high sugar levels balanced acid, beautiful color and intense aroma and flavor precursors.
TASTING NOTES
This beautiful, pale straw Pinot Gris displays aromas of peach, passionfruit, lemon-lime, pear and apple, accented with floral blossom and honeysuckle. In the mouth this wine is bright, and round with flavors of peach, grapefruit, mandarin and passion fruit. This Pinot Gris maintains a perfect balance of fruit and acidity through its soft and lingering finish.
FINAL ANALYSIS: 13% alcohol; TA: 0.58 g/100ml; pH: 3.31
FERMENTATION: 100% stainless steel, temperature controlled tank fermentation.
AGING: 100% sur lie aged for six months.
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KING ESTATE 1999 CHARDONNAY
GROWING SEASON
Bud-break this year started mid-April for most Oregon vineyards, a mere 5-10 days behind 1998’s schedule. Yet, the cold, dry month of May slowed the physiological growing process and therefore, flowering didn’t occur until the first week of July. During berry set, a fair amount of shatter occurred indicating that berries were insufficiently pollinated. As a result, the surviving berries were slightly larger with an average number of seeds per berry at 2-3.
The month of July presented Oregon with ideal growing temperatures, not too hot, not too cold, and very dry. With a cool, dry spring and a mild summer, Oregon vineyards entered the veraison process around September 10th. Harvest commenced on October 1st and finished around November 5th, presenting Oregon wineries with clean, dry fruit that was loaded with beautiful color, and intense aroma and flavor precursors.
TASTING NOTES
This lustrous, golden straw Chardonnay displays complex aromas of apple, pear, and tropical fruit with underlying notes of vanilla, oak spice, and honey. With a bright entrance and soft viscosity, this well-balanced wine offers flavors of orange citrus, tropical fruits, and sweet oak spice that prevail mid-palate with a long, lingering mouthfeel and orange zest on finish with integrated oak tannins.
FINAL ANALYSIS: 13.5% alcohol; TA: 0.58 g/100ml; pH: 3.47
FERMENTATION: 100% barrel fermentation: 80% malolactic fermentation.
AGING: 100% barrel aged for 8-10 months.
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KING ESTATE 1999 PINOT NOIR
PRODUCTION: 15,200 cases
GROWING SEASON
Bud-break this year started mid-April for most Oregon vineyards, a mere 5-10 days behind 1998’s schedule. Yet, the cold, dry month of May slowed the physiological growing process and therefore, flowering didn’t occur until the first week of July. During berry set, a fair amount of shatter occurred indicating that berries were insufficiently pollinated. As a result, the surviving berries were slightly larger with an average number of seeds per berry at 2-3. The month of July presented Oregon with ideal growing temperatures, not too hot, not too cold, and very dry. With a cool, dry spring and a mild summer, Oregon vineyards entered the veraison process around September 10th. Harvest commenced on October 1st and finished around November 5th, presenting Oregon wineries with clean, dry fruit that was loaded with beautiful color, and intense aroma and flavor precursors.
TASTING NOTES
This deep, garnet Pinot Noir displays raspberry, cherry, blackberry and plum aromas, with hints of oak-cedar, cinnamon, rose and mushroom on the nose. The flavors are loaded with focused dark fruits, blackberry and boysenberry, with rich supple tannins. Beautifully balanced, with well integrated oak and a solid structure, this wine offers a long, soft, velvety finish.
FINAL ANALYSIS: 13.0% alcohol; TA: 0.51 g/100ml; pH: 3.82
FERMENTATION: 100% stainless steel, temperature controlled tank fermentation in removable top fermenters. Punch down two to three times per day.
AGING: 10-12 months in French oak barrels: 25% new barrels, 25% one year old barrels, 25% two year old barrels, 25% three year old barrels.
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KING ESTATE 2001 PINOT GRIS – VIN GLACÉ (dessert wine)
PRODUCTION METHOD
Vin Glacé, also known as Ice Wine, is a style of wine made from very ripe frozen grapes. Pressing the frozen grapes produces a very sweet juice, while leaving the frozen water crystals and grape skins behind. The resulting juice is very concentrated in aromas and flavors and demonstrates intense varietal character. Fermentation occurs slowly and is stopped before the wine is fermented dry.
GROWING SEASON
With a warm, dry spring, bud-break occurred during the third week of April. Once bud break began, the transition from spring to summer was smooth and quick. Flowering followed during the second week of June while small amounts of rain replenished dry farmed vineyards throughout the month. Counts yielded approximately 100 berries per cluster, with 2-3 seeds per berry. Mother Nature gave us less rainfall and lots of sunshine, allowing Oregon vineyards to enter the veraison process around August 9th. High-pressure weather patterns provided warm days and cool nights, triggering the transition to fall. Fruit was dropped 3 to 4 times to achieve cluster uniformity and increase flavor and color intensity. Harvest commenced on October 1st and finished around October 18th, presenting Oregon wineries with clean, dry fruit that exhibited high sugar levels balanced acid, beautiful color and intense aroma and flavor precursors.
FINAL ANALYSIS: 11.5% alcohol; TA: 0.86 g/100ml; pH: 3.36
FERMENTATION: 100% stainless steel, temperature controlled tank fermentation. No malolactic fermentation.
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