This is the second year in the life of Acrobat, the brand we introduced last year with the 2008 vintage. Acrobat showcases Oregon’s preeminent varietals, Pinot Gris and Pinot Noir. The inaugural release was extremely well received, earning 89 points or better from all of the major publications, and heralded for its unprecedented value by the press and trade. Much more importantly, you, our wine-loving friends, gave us great feedback about the wines and we flew through the first vintage. We set out to deliver affordable wines of quality, and the response we got from the public indicated that we hit the nail on the head.
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.