Excellence of Oregon’s 2010 Vintage Reflected in our Signature Pinot Noir
“The 2010 Pinot Noir Signature Collection was tasted from a barrel sample. It displays a more expressive bouquet … excellent depth and concentration, ripe red and black fruit flavors, and a medium-long finish. It reflects the excellence of the 2010 vintage.” – Dr. Jay Miller, Robert Parker’s Wine Advocate
King Estate Organic Buena Vista Lavender Harvest & Distillation
We are best known for our exceptional wines (obviously), but we also grow and harvest exceptional organic lavender. Garden manager Jessie Russell and her crew care for more than ¾ of an acre of lavender. Varieties include white ‘Cape Blanco,’ a small crop of ‘Provence,’ and our most prevalent variety, ‘Buena Vista.’ ’Buena Vista’ was developed by Dr. Don Roberts, a retired professor from OSU and a lavender farmer himself. It is an exceptional varietal of lavender. Roberts distills the organic King Estate lavender at Premier Botanicals in Independence, Oregon.
This year, the estate produced 3.25 gallons of essential lavender oil which we will use to make lotion, soap, body wash, shampoo, conditioner, and of course essential oil. You can shop for our estate lavender products by clicking here or by visiting the King Estate visitor center.
Watch the video to take a closer look at the lavender harvest and distillation processes:
SF Chronicle’s Top 100 Wines of 2010
The San Francisco Chronicle’s Top 100 Wines of 2010 has just been published, and for the second consecutive year, Jon Bonné and the Chronicle, have selected our Signature Pinot Gris as one of their Top 100 Wines of the Year.
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.
Acrobat & Signature Pinot Gris are 2 of 10 winners at the Pacific Coast Oyster Wine Competition
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.
TC Recipe: Cassoulet of Duck and Pork Sausage
Executive Chef Michael Landsberg
Suggested Pairing: 2004 Signature Pinot Noir
Serve 2
TC Recipe: Mustard and Coriander Crusted Salmon
By Sous Chef Kevin Dietrich
Suggested Pairing: 2008 Signature Pinot Gris
Serve 2
Ingredients |
|
Preparation |
| Preheat the oven to 425°. Coarsely grind the coriander seeds with the mustard seeds and crushed red pepper. Season the salmon fillet with salt and black pepper and spread 1 tablespoon of the mustard evenly over the fillet. Press the ground spices into the mustard.
In a large nonstick ovenproof skillet, heat 1 teaspoon of the oil. Add the salmon fillet, mustard side down, and cook over high heat until lightly browned, 2 to 3 minutes. Carefully turn the salmon. Transfer the skillet to the oven and roast the salmon for 6 minutes or until cooked through. In a medium bowl, whisk the lemon juice with the remaining 1 tablespoon of olive oil and 1/2 teaspoon of mustard. Add the watercress and parsley, season with salt and pepper and toss to coat. Cut the salmon fillet into 4 pieces and serve with the salad. |
TC Recipe: Rosemary Crusted Rack of Lamb with Shallot Marmalade and White Bean Ragout
By Culinary Team Member Sean Winder
Suggested Pairing: 2008 Signature Pinot Noir
Ingredients |
Marmalade
Ragout |
Preparation |
| In a medium saucepan, sauté leeks, carrots, and pearl onions until tender. Add Rosemary, Beans, and Chicken Stock. Bring to a simmer. Add Butter and Sherry vinegar, season to taste.
In a separate Saucepan, sweat shallots over low heat until tender. Add Honey and cook over low heat until honey begins to caramelize. Add Pinot Noir, and Sherry Vinegar. Reduce by Half. Combine Oil, Rosemary, and garlic. Marinate Lamb overnight, or at least six hours. Press breadcrumbs into lamb until thouroughly coated. Sear Lamb over medium heat until breadcrumbs are evenly browned. Cook in a 400 degree oven until desired doneness is achieved. Serve over White Bean Ragout topped with shallot marmalade. |
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.
‘08 Signature Pinot Gris is 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.