On Saturday morning around 4AM at King Estate Winery near Eugene, Oregon we officially began harvest for the 2012 vintage on our own organic estate. This marks our 21st vintage since our inception in 1991 and our first harvest in 1992. Two crews harvested over 20 tons of Pinot Noir from a vineyard block near the solar panels on the northeast side of the property. Vineyard Manager Meliton Marinez was impressed, “I’m very pleased with the maturity and ripening of the fruit. We’re having a really good year, and the weather forecast is promising,” he said. The start of harvest is an exciting time at King Estate, and crews will be working 24/7 to process the grapes. We began bringing in grapes from off-site vineyards during the previous week.
The King Estate Visitor Center, which encompasses our estate restaurant and wine bar, will be closing for at 4:00 PM on Saturday, October 13th for a private event.
During the growing season, our winemakers closely observe the growth in the vineyard on our organic estate and also venture beyond our own 1,033 acre property to make the rounds all over Oregon and Washington wine country. They do this throughout the summer, visiting the 40+ vineyards that grow grapes for our wines. This update for the third week of September, details their observations thus far on our own organic estate.
This week we are starting to see veraison throughout the vineyard. This means we are only weeks away from harvesting at King Estate. Within all the blocks of Pinot Noir we were able to see varying degrees of color. Most blocks are starting to taste more sweet than tart as the acids are traded for sugar. It has been a warm and dry growing season and does not look to be much different of a harvest.
- Christopher Hudson, Assistant Winemaker
We can’t thank you enough for getting us to the finals! Your first-round votes got Signature Pinot Noir and Acrobat Pinot Gris to the finals of Snooth.com’s People’s Voice Award. If you love these wines, please cast your final-round vote for us!
Join over 1 million voters to crown 100 favorites. Every vote enters you into the Snooth People’s Voice Award Sweepstakes. Prizes from Snooth include a trip to Sonoma wine country!
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For more information about the new all-red tier to the Tower Club, please contact Tower Club Customer Service at 800-884-4441.
On a perfect summer evening in late July, we had the pleasure of hosting just over 300 wine club members for our annual summer BBQ. Each year we feature a fantastic menu of food and wine, and this year was no exception. Paying tribute to the different styles of BBQ across the country, we served regional specialties from the Pacific Northwest, the Carolinas, Texas and – with a nod to the King Family roots – Kansas.
Salmon with Raspberry Pinot Noir Glaze
Tri Tip with Estate BBQ Sauce
Pulled Pork with Estate BBQ Sauce
Kansas City Style BBQ Ribs
Making their second straight appearance at this event, Portland band “Five Guys Named Moe” rocked hits from the 60’s, 70’s and 80’s while club members danced the night away. This 12-piece, horn-driven show band is one of our favorites for live entertainment. A good time was had by all and we expect next year to be no different. It sells out every year, so contact Elizabeth Allcott at 541-942-9874 or firstname.lastname@example.org to make advanced reservations for 2013.
Join us during three consecutive weekends in January to enjoy unlimited Dungeness crab and Pinot Gris at Crab Fest 2013! We hope you can join us for what has already become a highly anticipated annual tradition at King Estate.
Join King Estate Winery for a special evening in support of Cascades Raptor Center.
Our relationship with this Eugene-based non-profit organization has grown into a strong and fruitful partnership leading to the development of innovative, organic pest control methods. We honor their work with an evening of fine wine and gourmet cuisine in the company of CRC’s beautiful raptors.
RSVP to Cascades Raptor Center: (541) 485-1320
$100/person, including a $50 tax deductible donation
Oregon Pride Seafood is a small fishery developed by owner operator Jacob Farrens of Creswell, Oregon. He and his team mostly fish in Charleston, Oregon but they travel all along the Oregon coast in search of superior seafood. While fishing for Chinook Salmon, Jacob uses the line and hook method of capture. This way, out of season fish caught by accident can be safely released. In addition to Oregon Pride Seafood’s sustainable fishing practices, it also participates in salmon research (with Project CROOS) by collecting DNA from each fish it catches and attaching a bar code that can be used to track the fish’s origins and depth of capture. This research is vital to ensure the future of salmon.
Jacob delivers Executive Chef Michael Landsberg and Sous Chef Benjamin Nadolny salmon that has often only been out of the water a few hours, ensuring that the restaurant can serve the freshest fish. King Estate supports local fisherman, free-range ranchers, and organic farmers because seasonality and sustainability are among the restaurant’s main principles.
King Estate will be hosting a wine dinner during the Winn-Dixie Jacksonville Open at TPC Sawgrass