One of, if not the, greatest benefits of living in Oregon, is the veritable plethora of amazing fruits, vegetables, mushrooms, and more that are available this time of year. The quality, and the abundance is amazing – many find special ways to celebrate this time of year, often referred to as “The Oregon Bounty.” In honor of the season, we are running a special lunch prix fixe at our restaurant featuring 100% Oregon ingredients from the estate and beyond. This recipe was the dessert from the most recent menu, it was requested by our facebook friends. View the current Oregon Bounty Lunch Prix Fixe Menu.

Ice Cream Base

• 4 cups heavy cream
• 1 cup whole milk
• 1 ½ cups sugar
• 10 egg yolks

In a large stainless pot, heat together the cream, milk, and sugar. Meanwhile, in a large bowl, whisk the yolks.

When the cream mixture is hot to the touch, slowly whisk it into the yolks, mixing continuously. Pour the mixture back into the pot, scraping all the yolk. Continue to whisk over a low-medium heat until custard thickens and coats the back of a spoon.

Pour custard into a large bowl set over a pan of ice water. Cool it thoroughly, strain the mixture. Refrigerate until ready to spin.

For Basil Ice Cream

• 2 cups basil leaves, packed
• ¼ cup simple syrup

Puree the basil leaves in a food processor. Add simple syrup and continue to puree until the liquid is bright green and the leaves are pureed all the way. Add to cold custard base, whisk well. Spin in your ice cream machine, according to manufacturers instructions. Freeze until ready to serve.

Enjoy with fresh blackberries

Kit and Laurin from Cascades Raptor Center were out last week to release some American Kestrels. The Kestrels are placed in a nesting box, and a mesh screen is taped over the door. In order to calm down and become acclimated to their new surroundings, the Kestrels stay in the box with the screen on for 2-3 hours. This drastically increases the chances that they will stay on the property and find their way back to the box when it is time to nest. After several hours the screen is removed with a quick tug of the attached rope, and the Kestrels are free to fly around and make themselves at home on our 1,033 acre certified organic estate amid the vineyards, oaks, and diverse habitat.

Watch the video to learn more, or visit the Raptor Program page.

From Wikipedia:

The American Kestrel (Falco sparverius), sometimes colloquially known as the Sparrow Hawk, is a small falcon found in the Western Hemisphere. It is found in a variety of habitats throughout North and South America. At 19–21 centimetres (7–8 in) long, it is the smallest falcon in North America. It exhibits sexual dimorphism with size and plumage, although both genders have a rufous back with noticeable barring. Juveniles are similar to the adults.

The American Kestrel is not a true kestrel, its ancestors having split from those of the Common Kestrel and its relatives during the Late Miocene epoch. It hunts by hovering in the air with rapid wing beats or perching and scanning the ground for prey. Its diet typically consists of creatures such as grasshoppers, lizards, mice, and other small birds. it nests in cavities in trees, cliffs, buildings, and other structures. The female can lay 3-7 eggs, which both sexes help to incubate. It is a very common bird to be used in falconry.

King Estate is host to a thriving raptor population that aids in pest control by reducing the numbers of pesky rodents and birds that eat grapes. In addition to our native wild raptors we have established a partnership with Cascades Raptor Center by which we offer our estate as an ideal release site for orphaned and rehabilitated birds of prey.

Raptors, also known as birds of prey, are birds that hunt for food primarily on the wing, using their keen senses, especially vision. Any bird that hunts other animals is a raptor. Their talons and beaks are relatively large and powerful.

Learn more & find more photos here: King Estate Winery Raptor Program

Juvenile Red-tailed Hawk soars high above King Estate after being released at an educational event

We now proudly introduce the 2009 Acrobat Pinot Gris and Pinot Noir, our debut releases from the highly anticipated 2009 Oregon vintage, now casually dressed with screw caps on top. The 2009 Acrobat Pinot Gris has received early praise including recommendations from Paul Gregutt (Wine Enthusiast & Seattle Times), Peg Melnik, and Anthony Dias Blue, among others. The smiling faces we’ve seen at our tasting bar indicate that with the 2009 we’ve hit the nail on the head once again, and we couldn’t be happier.

The 2009 vintage has all the potential in the world to be of very high-quality. The growing season in Oregon was one of drastic week-to-week temperature variability with wide swings between record-high and record-low temperatures. A warm and dry harvest period gave way to cooler than expected conditions in late September and early October, but fortunately most of the fruit statewide was at or near optimum ripeness. Even with a cooler end to the season, the cumulative growing degree days for the 2009 vintage showed a 4-14% increase over 2008, similar to the warm 2004 and 2006 vintages.

Jeff Kandarian, Director of Winemaking

Acrobat has landed with its feet firmly planted, earning a place at the table and in the cellar of new customers and King Estate loyalists alike. The Acrobat wines are versatile food-friendly wines that work with a wide range of foods; Our Pinot Gris is crisp with a delightful balance between bright acidity and a subtle hint of sweetness, great with seafood, creamy pasta, and poultry (Thanksgiving anyone?). The Pinot Noir also complements seafood and pasta, as well as grilled and roasted meats or smoky BBQ. Try the wines, for every-day value at home, or to take to a dinner party or barbecue. We’re quite certain you won’t be disappointed.

Chef Adam Bernstein
of Adam’s Sustainable Table
Illustration by Chris Waterman
Courtesy of Eugene Magazine

Listen to an Excerpt Above or Download the Full iTunes Podcast.

At King Estate, we’ve been making wine sustainably for going on 20 years, always guided by a philosophy of quality without compromise and by the principles ’stewardship, family, tradition.’ To a large extent, sustainability is not about what happens today, but about creating a system in which the resources are still there for tomorrow. Our 1,033 acres, including the orchards, kitchen gardens, flower gardens, and at the heart, 470 acres of organic wine grapes, are certified organic. And so is our winemaking process. Our wines bearing the “Domaine” moniker are made with estate grown organically farmed grapes. We believe that in the kitchen, organic tastes better, is healthier, and more nutritious. And in the vineyard, organic means healthy soil and a balanced ecosystem that at King Estate encompasses the largest contiguous organic wine grape vineyard in the world. When the Kings first purchased this property, it was a 600-acre parcel, formerly operated as a cattle ranch. Ever since that first day, before anyone had coined the word sustainability, the intention was to restore the delicate balance in this ecosystem.

We’ve never believed that we had to use synthetic chemicals in order to make our growing operations work, after all, up until 1945 all agriculture on earth was organic. Manual labor, mechanical means, and organic compounds work great. Sheep eat weeds, and add fertilizer to the ground as they work; Pretty efficient right? A healthy population of raptors (owls, hawks, eagles) control rodents and other pests that might harm the crops. The integrated pest management approach, which includes planting crops along vine rows that attract beneficial predatory insects, helps get rid of non-beneficial insects. Many of these practices are tried and true, and have been proven over generations, yet they have somehow been forgotten or recast as “pseudo-science” in favor of petro-chemical addiction (not just fuels, but pesticides and fertilizers) and other so-called “conventional farming” practices. We’ve learned through our experiences that when you take care of nature, nature is more likely to produce the finest fruit, and when that happens our winemakers don’t have to be heavy handed in the winery to produce excellent wine. Quality and sustainability are not mutually exclusive, in fact in many cases it’s the opposite that’s true.

We know that if we put some harsh chemical into the ground or on the crops, that it ends up in our river, the Siuslaw, the same river that waters our gardens, flows through the fields of our neighbors, and runs alongside the homes of our children. We would like to be known as stewards of the environment, and never as a winery that upsets the delicate and beautiful balance of nature.

Chef Bernstein and the hosts of the show discussed King Estate’s reputation as, “one of the greenest, most sustainable wineries in the nation,” and the makers of delicious, high quality organically grown wines, which some wine critics not so long ago believed was an oxymoron. When a restaurateur like Adam chooses to offer local, sustainably grown wines, like those made by King Estate, he is helping bring awareness of organic vineyards and eco-friendly farming practices to the public’s attention. It’s quite common to think in terms of organic carrots or organically raised chickens, but many people still do not think of wine as having a part in that sustainability puzzle.

We at King Estate are very happy to be a part of this discussion of sustainability. After all, we’re all on this planet together.

Stay tuned for part 2 of this post as we focus on our estate culinary program, and the great organic vendors we work with in and around the Eugene community.

It is said that the ancient Greeks and Romans added lavender to their bathwater, both for its fragrance and therapeutic properties. This would explain the botanical name of this ancient herb, from the Latin ‘lavare,’ meaning ‘to wash.’ But lavender isn’t limited to the bath. It can be used in any room of the house and even has a home in the spice cabinet (after all, it is in the same family as mint). A bundle hung in the closet is thought to deter moths and the oil is used in aromatherapy in the treatment of headaches and to reduce tension.

Each July, the hues of blue, mauve and purple emerge as lavender harvest time approaches once more. It takes only the lightest touch or swish of breeze to release the floral and slightly spicy aroma. The organic lavender that we grow here at King Estate Winery is Lavendula angustifolia ‘Buena Vista,’ a variety developed by Dr. Donald Roberts, a retired professor from Oregon State University. Dr. Roberts developed this variety for its superior oil fragrance, repeat bloom, and hardiness. Our lavender is distilled by Dr. Roberts at the Oregon-based Premier Botanicals in small batches in order to maintain the superior quality of this fine essential oil.

Our lavender crop totals more than an acre. Grown on the south terrace, the hill in front of visitor center (home to the Restaurant and Tasting Bar) and on the main driveway approaching the winery, our lavender is harvested by hand using small French lavender knives, placed into totes, and carefully delivered to Dr. Roberts. What isn’t made into high quality essential oil for sale in the Visitor Center makes its way to the bakery and on to the table of our estate restaurant. A magical pairing that can be found on the dessert menu this time of year is estate-grown raspberries in lavender syrup. Pastry Chef Tobi Sovak is also making a lavender meringue with black pepper ice cream and raspberries. Some people have detected the scent of lavender in our signature pinot noir, but that’s not because of any lavender in the wine—it’s simply the magic synergy between nature and our winemakers’ careful handling of the grapes!

The fragrant and beautiful lavender used to be considered a rare luxury. For centuries it was highly prized, a pound of its dried flowers commanding a price as high as a month’s wages for an average Roman citizen. Thankfully, this beautiful and aromatic plant is much easier to come by today. So come for a visit, and see the lavender while it’s still here. Breath deep, relax, and enjoy!

The mission took us on a journey through some of the Northwest’s finest Riesling vineyards and finally led us to the breathtaking Wallula Vineyard in the Eastern corner of Washington State’s Horse Heaven Hills AVA. The Wallula Vineyard, which has since been redubbed The Benches, is a spectacular southward-sloping vineyard site on the banks of the Columbia River in Washington’s Wallula Gap. The terraced vineyard blocks range in elevation from 320 to 1,350 feet.

The Wallula Gap is an area with incredibly rich soil, great for growing grapes. This fertility is the direct result of a geological anomaly called the Missoula floods. Geologists estimate that the cyclical flooding occurred approximately 40 times during the last Ice Age between 15,000 and 13,000 years ago. These floods were cataclysmic, sweeping over eastern Washington and down through the Columbia Gorge. Imagine the bursting of a glacial dam of ice, the water behind it pouring across the landscape. Once emptied of water, the lake would reform its ice dam and the glacial lake water would again accumulate. The cycle of flooding and lake reformation would occur every 55 years on average. The floods deposited Shano silt loam soils on top of rocky terrain, right where The Benches sits now. The silt loam at The Benches is about 12 feet deep at the top of the hill and shallows to 5 feet at the water’s edge.

This region experiences annual rainfall of less than 12 inches, so access to water for irrigation is one of the great challenges in growing vinifera. Since 1972, The Benches vineyard has had uninterruptible senior water rights to the Columbia River, something that has since become nearly impossible to obtain. Most of the few who have precious rights to take water from the Columbia must contend with murky water. However, The Benches sits at a bend in the river where the mud and silt collects on the other side, providing a basin of clean water for irrigation.

This lack of rainfall and the marginal climate of the Pacific Northwest can be challenging at times. But when all the inputs come together the result is a thing of real beauty, producing balanced wines with structured acidity. Aside from the exceptional Riesling grown in the Wallula Gap, the area’s similarities to the Mosel-Rhine has drawn the attention of many of Germany’s most respected Riesling producers, such as Ernie Loosen and Armin Diel. In what amounts to a huge testament to the quality of this fruit, these prestigious winemakers and others have focused their energy on making Washington Riesling, many of them sourcing fruit from this very special vineyard.

The vineyard at the Benches was planted in 1998 by the Den Hoed family, who still manage the operation today. The family had a long history of farming in their native Holland. After emigrating in 1948, they planted their first grapes in the Columbia Valley in 1956. Today, King Estate has 42 acres planted in The Benches under long-term contract. We have planted Riesling clones 198, 239, and 90. Harvest of these vines usually occurs around October 1st.

So, our journey began with a mission, and three short vintages later, others have taken note. Next:, is one of only 17 American brands to make Wine & Spirits Magazine’s ‘Top 50 Value Brands of the Year.’ Patrick Comiskey writes,

next: Washington Riesling, over-delivering at $12 in fresh peach scents and rich flavors.

But the mission is far from complete. There is still a lot of value left to discover and deliver, and we plan to do just that. So stay tuned as we continue to pen the next: chapter.

Find out what it’s all about with the next: Riesling sale

Non-members: $10 Bottle | $90 Case | $80 Multi Case
Club members: $9 Bottle | $85 Case | $75 Multi Case

Call or email to order: 800-884-441, ext. 102

Paired Recipes

Watercress with Apples & Roquefort
Riesling Poached Pear & Brie
Lemon Brie Crab Cakes
Truffled Chicken Florentine with Roasted Red Peppers

The first round of judging began at the end of March with 163 wines, and over 1,800 oysters. Over 6 days, 5 judges completed two rounds of judging, and the first phase of the Oyster Wine Competition was complete. The contenders were narrowed down to 20 wines, and King Estate had 2 wines out of the remaining 20, 2008 Acrobat Pinot Gris and 2008 Signature Pinot Gris. The wines were then prepared for the final round of tasting, a grand affair which takes place over 3 days (April 20th-22nd) and across 3 different cities (Los Angeles, San Francisco, and Seattle). The judges consisted of some of the foremost experts in the world of wine & oysters, ranging from sommeliers to wine writers and beyond.

And so, the final round of judging began. At the end of the final judging, after the scores from each of the 3 cities were tallied, King Estate still had 2 wines among the 10 winners, an honor shared with one other Oregon winery (Anne Amie) which also had 2 wines in the winner’s circle. Combined Oregon had a total of 4 winners, more than any other state (California and Washington each had 3).

2010 Winning Wines

Acrobat 08 Pinot Gris (OR)
Anne Amie 09 Pinot Gris (OR)
Anne Amie Cuvee A 09 Müller-Thurgau (OR)
Chateau Ste. Michelle 08 Sauvignon Blanc (WA) *
CMS White 08 (WA)
Columbia Winery 08 Pinot Gris (WA) *
Franciscan 08 Sauvignon Blanc (CA)
Heitz 09 Sauvignon Blanc (CA)
King Estate 08 Pinot Gris (OR) *
Kunde 09 Sauvignon Blanc (CA) *

* Prior Oyster Award Winner

2010 Finals Judges

Los Angeles
Grant Adair, General Manager, King’s Fish House, Calabasas
Amy Albert, Senior Associate Editor, Bon Appétit
Bob Blumer, The Surreal Gourmet
Margot Dougherty, Food writer; Editor zesterdaily.com
Jerry Garbus, Senior Manager, Ocean Avenue Seafood
Barbara Hansen, Food & wine writer, www.tableconversation.com
Stacie Hunt, NPR, wine journalist, Splash Productions
Heather John, Contributing Editor, Bon Appetit
Mary Sue Milliken, Chef/Owner, Border Grill and Ciudad restaurants
Russ Parsons, Food Editor, Los Angeles Times, Author

San Francisco
Jon Bonné, Wine Editor, SF Chronicle
Narsai David, Food & Wine Editor, KCBS Radio
Jerry DiVecchio, Writer, food-wine-life
Tim McDonald, Wine Spoken Here
Jan Newberry, Senior Editor, San Francisco Magazine
Rod Smith, wine writer
Bob Steffes, General Manager, Hog Island Oyster Company
Molly Watson, Food writer and host of “I’d Eat That”
Olivia Wu, Executive Chef, Google
Liza Zimmerman, Editor-in-chief, Cheers

Seattle
*Tom Arthur, Senior Manager, Elliott’s Oyster House
Renee Erickson, Chef/Owner, Boat Street Café
*Claire Hansen, Manager, Flying Fish
Chuck Hill, Wine Writer; Author; Publisher, “Joy of Oysters”
Ronald Holden, Wine & food writer; Cornichon.org
*Lane Hoss, Vice President of Marketing, Anthony’s Restaurants
Leslie Kelly, SeriousEats.com; AlDenteBlog.com.; Whining and Dining
*Sarah McCabe, Manager, Steelhead Diner
Dan McCarthy, Proprietor, McCarthy & Schiering Wine Merchants
Craig Miller, Wine Guy,” Top Foods, “Craig Recommends”
Bruce Sturgeon, General Manager, Blueacre Seafood
Erik Tanaka, Executive Chef and Partner, Tom Douglas Restaurants
*Luke Wohlers, Wine & Spirits Educator

* Preliminary Judge

In the April issue of Wine & Spirits Magazine, the results of the 21st Annual Restaurant Poll were announced. The poll represents the best selling wines in America’s top Zagat rated restaurants. King Estate was the 18th most popular wine brand overall, out pacing many wineries from California and abroad that dwarf us in size. This marks the first time an Oregon winery has broken into the top twenty. In the Pinot Gris/Grigio category we came in second behind Santa Margherita, the Italian import that makes nearly 10 times more Pinot Grigio than we make Pinot Gris.

There is no way this could happen without the support of our loyal customers and the restaurateurs that recommend King Estate to their patrons everyday. Thank you for ordering King Estate when you dine, we know you have a lot of options these days.

All Oregon wineries that made the Top 50:

18. King Estate
22. Domaine Serene
44. Domaine Drouhin

How Wine & Spirits Magazine conducts the poll:

To compile the Restaurant Top 50, we asked restaurateurs to list the ten wines that sold best during the last three months of 2009. The brands that make up the Top 50 are those that received the most mentions. To compare results across the past ten years of the poll, we calculate the number of mentions per 100 respondents. To break ties in the rankings, we consider each brand’s total points. The average price for each brand is calculated from the wine list prices given by the restaurateurs.

February 25th: King Estate hosted a group of 5th and 6th grade students from the Crow Applegate Lorane school district. Robin Chinburg brought her students out to cut daffodils for their 2nd annual spring fundraiser. 23 students cut over 5,000 flowers which they bundled in dozens for sale to locals, parents, and staff…. The proceeds will help pay for their field trip to OMSI.

March 1st: King Estate employees and their families braved the elements to join in our annual Keep One Give One event benefiting the American Cancer Society. For every flower that an employee or family member harvests for donation to ACS they keep one for themselves or to share with others. The donated flowers will be part of the American Cancer Society’s “Gift of Hope”. They will be given to cancer patients and survivors in the Eugene area.