Everyone Likes Our Domaine Pinot Noir
Our Domaine Pinot Noir is our finest red wine made from our best estate fruit. We vinify each organically farmed estate lot separately and then our winemakers arduously evaluate them lot by lot, and select the handful that will make about 1,000 cases of wine for the vintage.
Some wine lovers live by scores alone, some don’t have much regard for them at all, but most agree, when all the critics see it the same way, it says something undeniable about the wine – that it probably tastes pretty good.
Wine & Spirits Magazine’s December Issue and King Estate’s 90 Plus Point Trio
The December issue of Wine & Spirits Magazine just hit newsstands and we have three 90+ point scores listed for Signature and Acrobat Pinot Gris, and Domaine Pinot Noir. Earlier this year Wine & Spirits also named us one of the 2010 Wineries of the Year, and on another occassion selected us as one of the 2010 Top Value Brands.
Predator perches installed on the estate
The King Estate raptor program continues to develop, with more nest boxes and releases, as well as the addition of ten new predator perches around the estate.
What is Sustainable Food and Drink?
Food For Thought, a new radio show on Eugene station KLCC 89.7 FM airs on Sundays at noon. The hosts are Boris Wiedenfeld and Ryan Dawe-Stotz. Boris is the manager of Sundance Wine Cellars and Ryan is the “wine and food guy” at Marché Provisions (Marché founder Stephanie Pearl Kimmel was King Estate’s first culinary director). Both are active in the local food and wine community and are dedicated to shedding light on what “sustainability” means and why we should care about it. The guest host of the July 18 episode was Adam Bernstein, executive chef at Adam’s Sustainable Table who is well-known for using local and organic produce. Adam says sustainability is “about being able to create a dynamic where we are able to use renewable resources to have the smallest possible impact on our environment and the world at large, preserving as much for future generations as humanly possible.”
TC Recipe: Crab and Avocado Mousse Bruschette
By: Austin Kumm
Suggested Pairing: 2007 Domaine Pinot Gris
Makes 10-15 pieces
Ingredients |
|
Preparation |
| Avocado Mousse: Cut avocado in half and remove pit. Take meat out of skin and place in food processer. Add jalepeno, lime juice and cilantro. Blend on high slowly adding 1 tbsp of olive oil until creamy smooth texture. Add salt and pepper to taste. Set aside.
Sauce Rojo: Take Melba Toast (cracker or bread) and spread a layer of mousse. Add a small amount of crab and top with ½ tsp of Sauce Rojo. Repeat until all crab is used. |
King Estate shows gold in the S.F. Chronicle’s annual competition
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.