Happy Holidays: The Gingerbread Winery

December 18 2010

A gingerbread winery inspired by the architectural features of King Estate Visitor's Center and Winery, including the 2 towers.

The pastry chefs down the hill at the King Estate bakery have been hard at work on this gingerbread winery. The structure is inspired by the architectural features of King Estate Winery and our Visitor Center, including the two towers. Created by Rebecca Maglangque of the King Estate Bakery. The entire gingerbread winery is edible, except the lights and base boards of course.

Tasting at Travel Lane County Adventure Center

December 17 2010

For more information, please visit http://www.travellanecounty.org/.

Winter Tower Club Release

December 13 2010

The winter Tower Club wines will be released on Monday, February 21st.  Members are invited to join us on Tuesday February 22nd, Wednesday February 23rd or Thursday February 24th for the member’s only Winter Release Tasting. See below for details.

Change of Hours

December 13 2010

Beginning January 3rd, the King Estate Visitor Center, which encompasses our Restaurant & Tasting Bar, will switch to winter hours:

Monday – Wednesday : 11:00 AM to 5:00 PM
Thursday – Sunday : 11:00 AM to 8:00 PM

Visitor Center Closed at 3:00 PM for Private Event

December 13 2010

The King Estate Visitor Center, which encompasses our estate restaurant & wine bar, will close at 3:00 PM for a private event on Friday, February 4th.

SF Chronicle's Top 100 Wines of 2010

December 09 2010

King Estate 2009 Signature Pinot Gris is a SF Chronicle Top 100 Wine of 2010

The San Francisco Chronicle’s Top 100 Wines of 2010 has just been published, and for the second consecutive year, Jon Bonné and the Chronicle, have selected our Signature Pinot Gris as one of their Top 100 Wines of the Year.

Visitor Center Closed for Private Tower Club BCS Championship Viewing Party

December 09 2010

Bakery Recipe: Fruit Clafoutis

December 08 2010
Fruit Clafoutis Recipe

Fruit Clafoutis is a wonderful recipe for the holidays that works well with apples, pears, berries, and stone fruit.

By Pastry Chef Tobi Sovak