From Wine Spectator:

Wine Spectator is pleased to announce the first New World Wine Experience—a dramatic expansion of our hugely popular California Wine Experience. At this new and bigger event, top wines from California, Oregon and Washington are joined by their peers from Australia, New Zealand, South Africa, Argentina, Chile and beyond. Daytime seminars filled with unique wines from around the world, food and wine pairings from star chefs, a black-tie gala and more promise to make this new Experience a perennial favorite.

For tickets or more info visit Wine Spectator

Amuse Bouche
Acrobat Pinot Gris 2009

Pan seared sea scallop atop butter poached new potato with blackened walnuts and thyme frisse salad
King Estate Pinot Gris 2008

Roasted pacific halibut with exotic mushroom ragout, pork lardons, fresh chervil and cherry compote
next: Riesling 2008

Sautéed Oregon duck breast, blueberry balsamic reduction, cinnamon sweet potato puree, blistered asparagus and black pepper cracker
King Estate Pinot Noir 2008

Braised fennel and roasted striploin napoleon with gorgonzola crème, crispy onion, and local tomato jam
NxNW Columbia Valley Cabernet Sauvignon 2007

Grilled nectarine with dark caramel, crispy basil, fresh honey pound cake, and lavender “glass”
King Estate Vin Glace 2007

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!

Cost is $65 per person and reservations are highly recommended as this event will sell out. Please call 541.593.4609. See the six course menu after the break.

First Course
Speck sea scallop, fresh ricotta gnocchi, broccolini, short rib sauce, bacon milk
King Estate Domaine Pinot Gris

Second Course
Miso Glazed Salmon with edamame, wheat berries, pear tomatoes, blood orange vinaigrette
King Estate Signature Pinot Gris & Acrobat Pinot Noir

Third Course
Smoked Muscovy Duck Breast with spicy kimchee, peach chutney, apple salad
King Estate Signature Pinot Noir

Fourth Course
Certified Angus Beef Petite Filet with fingerling potatoes, asparagus, spring onions, béarnaise sauce
NxNW Cabernet

Fifth Course
Oregon Artisan Cheese with Juniper Groves goat cheese fromage blanc, organic beets, pickled shallots, citrus vinaigrette
King Estate Signature Vin Glace

Sixth Course
Lemon Grass Scented Peach & Red Fruits Soup
Vanilla panna cotta
King Estate Signature Vin Glace

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