Cutting estate grown organic daffodils in support of the American Cancer Society

March 18 2010

King Estate Restaurant Featured on NW Lifestyles TV At the end of February we harvested some beautiful organic daffodils grown alongside our pinot gris and pinot noir vines. Employees joined in cutting flowers and bundling bouquets for the American Cancer Society, and of course they took a few home for themselves too. The flowers, along with everything other than grapes, are grown under the watchful eye of Jessie Russell our Garden Manager and resident horticulturist.

Sheep return to our organic vineyard for more weeding and mowing

March 10 2010

The Sheep At King Estate Winery

Yesterday afternoon marked the return of some of our favorite little farm workers. Sheep are naturally gifted when it comes to weeding, mowing, watering, and fertilizing.

NAC Recipe: Roast Salmon w/Sweet & Sour Onion Confit, served w/Sauteed Spinach & Deep-Fried Polenta Croutons

March 04 2010

by Christopher Israel
Suggested Pairing: King Estate Pinot Gris
From King Estate’s New American Cuisine Pinot Gris Cookbook (1995)

Christopher Israel Executive Chef @ 23Hoyt & Saucebox

King Estate shows gold in the S.F. Chronicle's annual competition

January 19 2010

San Francisco Chronicle 2010 Wine Competition & Top 100 King Estate

The results of the 2010 San Francisco Chronicle Wine Competition are in and King Estate had two double gold medal winners and three gold medals. 2008 Signature Pinot Gris was also named one of the San Francisco Chronicle’s top 100 wines of 2009.

Northwest Palate cover story: Organic Grandeur in King Country

January 15 2010

NW Palate Cover Story on King Estate Winery

From the July & August 2009 issue of Northwest Palate, comes this six page article by Peter Szymczak about King Estate. The article focuses on some of our eco-friendly farming practices, as well as our rapidly growing culinary program. There is beautiful photography by Andrea Johnson throughout, and great Halibut recipe from our Executive Chef Michael Landsberg.

'08 Signature Pinot Gris is one of Wine Spectator Magazine's Top 100 Wines of 2009!

January 15 2010

2008 Signature Pinot Gris announced as one of Wine Spectator Magazine's Top 100 Wines of 2009!

Wine Spectator’s Top 100 Wines in The World is considered by many to be the authoritative list of the year’s best wines. We are proud to announce that King Estate’s 2008 Signature Pinot Gris made the cut and also received a 90 Point score and the “Smart Buy” designation.

Acrobat Pinot Gris is Wine Spectator's Wine of the Week for December 28th, 2009 + Paired Recipe

December 29 2009

Acrobat Pinot Gris is Wine Spectator’s Wine of the Week for December 28th, 2009 + Paired Recipe

Wine Spectator has chosen 2008 Acrobat Pinot Gris by King Estate as the Wine of the Week for December 28th, 2009. Spectator also provided a nice recipe for a suggested pairing: Deviled Quails Eggs on Toast.

Acrobat: release met with critical acclaim

November 20 2009

Acrobat is here!

Acrobat is wine born to introduce even more people to the power and grace of Pinot Gris & Pinot Noir. Grown sustainably in the gorgeous hills and valleys of Western Oregon, these wines work wonderfully with food of all kinds and are equally satisfying on their own.

Acrobat was introduced only a few short months ago but has already been met with tremendous acclaim from wine press, sommeliers, and most importantly consumers.

The way we care for our rivers & lakes is our legacy: We owe the future.

November 19 2009

King Estate Wine Bottle FishHave you seen this fish? Currently gracing the pages of magazines and other print publications across the country is the King Estate Wine Bottle Fish.

This is the first advertisement in our “We Owe the Future” campaign intended to draw the public’s attention to environmental issues affecting the future of our civilization and the health of the planet.

SIGNATURE RECIPE: Scallops Aromatique

November 18 2009

Scallops Aromatique a King Estate Signature Dish

Signature Recipe Perfect Match: Signature Pinot Gris

Developed in our winery restaurant by former Executive Chef Michael Landsberg, this dish has become a favorite among our visitors, and appears on the menu each summer.