The Signature White Wine from Argentina – Torrontes

Posted on February 7, 2013 by storiesbygary

Not long ago, while researching wines of Argentina for articles I had just been contracted to write about, I was surprised as well as honored to be contacted by Jim Caudill, from Hess Collection Wineries in Napa. Jim asked if I would like to taste some of their wines from the wineries they had purchased in Argentina, for my articles. After thinking about it for a mili-second, I said sure! Three days later I received a shipment from Hess containing three of their Argentina wines, Estate Malbec, Amalaya and Torrentes,and pumped when I saw a bottle of 2011 Torrontes, something I had never tasted before.

3 bottles of Argentina Wines from Hess Collection

3 bottles of Argentina Wines from Hess Collection

Torrontes is the signature white wine produced in Argentina, originated in the early 1800’s. There is much speculation as to the exact origin of this wine, with a couple theories that are most probable to be accurate. The first is that it originated as a raisin variety planted by early Spanish Conquistadors. The second is based on DNA evidence, suggesting it to be a cross between grapes of Spain, Galicia, and the Muscat of Alexandria, the most probable.

Torrontes, a beautiful crisp white wine is enjoyed throughout Argentina in the glass as well as with viticulturists and wineries, with a popularity gaining ground by exportation internationally as well.  There is no doubt that as the world sees more of it, and has the opportunities of tasting, that its legs will grow and it will rival the light whites of the world, enjoyed today. Light and refreshing, with orange blossom and Muscat tones, this refreshing wine makes for a very refreshing warm weather wine, or one to enjoy with lighter fare and fish for instance.

The grapes that were harvested for this 2011 I was tasting came from the La Finca Brava in Cafayate, Argentina, one of four vineyards owned by the Hess Collection and producing their fine wines. The vineyard is located at an altitude of between 5,500 and 7,300 feet. The acidity of this wine is 5.1 g/l, and it has an alcohol content of 13.5 %.

At the Colome Hess Collection vineyards,  grapes for this wine are 100 % Torrontes, and are harvested by hand from vines some 30 to 60 years old. The fermentation process is slow, controlled by select yeast, and kept at a very low temperature, and then this wine was put into stainless steel containers for three months after which it was bottled for two months before release.

Torrontes appears straw color in your glass, very soft and delicate, with fresh flowers, Kiwi, jasmine, lime and grapefruit on the nose, and ends with fresh cut roses. After your first swirl and sip, you realize a delicate floral mouth, both delicate and soft, with a nice elegant finish, bringing a smile to your lips, and a desire for another taste. You will find that this wine is complex and even graceful for a white wine, and will work with shellfish, cheeses or all by itself by the fire or on a hot summer afternoon in the park.

So the next time you are in your favorite wine shop, look for this incredible white from Argentina, and give it a sip or two with your honey.

Cheers,

Gary

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My “Top Ten” Choices from the San Francisco Zinfandel Festival

Posted on February 4, 2013 by storiesbygary

After just spending a delightful three days in San Francisco attending the 22nd Annual ZAP Zinfandel Festival, for the first time I might add, I sit here reflecting on mind and notes. What I tried to do at this event was meet and taste as many Zinfandels and respective Vintners new to me as possible. Now understand the difficulty with this task, as with over 200 wineries presenting in many cases multiple Zinfandels, and approximately twelve hours of tasting time, quite the challenge.

Mike and Molly from Hendry Vineyards

Mike and Molly from Hendry Vineyards

I would venture to say that there were approximately sixty wineries I was familiar with and have tasted their Zins in the past. Also based on my notes and recordings (my tasting notes are all on my iPhone), I was able to experience over 100 Zinfandels at ZAP. That being said, my plans are to in this article, to discuss what in my opinion are my “Top Ten” Zinfandels that I swirled, sipped and swallowed, yes swallowed, because they were that good. Future articles will dive into more specifics on the wines themselves, along with my  “final notes”.

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The following “Top Ten” are in no particular order, and in my opinion are all excellent Zinfandels, therefore, no “1st or 10th.

Robert Biale Vineyards, Napa valley, 2011 R.W.Moore Vineyard, Rockpile

Black Stallion Winery, Sonoma, 2010 Estate Monte Rosso

Harney lane Winery, Lodi, 2010 Lizzy James Vineyard

Hendry, Napa Valley, 2010 Blocks 7 & 22

Rock Wall Wine Co.,Napa Valley, 2010 Hendry Reserve

Rosenblum Cellars, Sonoma, 2007 Maggies Reserve, 2007 Reserve Monte Rosso

Seghesio Family Vineyards, Sonoma, 2010 Pagani

St Francis Winery & Vineyard, Santa Rosa, 2010 Montecillo, 2009 Amann Old Vines

Terra d’ Oro Winery, Amador County, 2010 Deaver Vineyard

Troon Vineyard, Southern Oregon, 2011 Foundation ’72

Wilson Winery, Dry Creek Valley, 2010 Tori Vineyard

Now as you view this list, please note two things. First, there are eleven wineries listed for one thing. After choosing ten, and checking my notes, I realized that I also really enjoyed the jamminess, tannin level and length of the Wilson Winery Zinfandel, and just couldn’t leave it off the list. Consider it a “bonus”.

Me getting Gnarly Head

Me getting Gnarly Head

Secondly, there is Troon Vineyard, from Southern Oregon. I am so happy and proud of this winery, for being the only out of state winery representing the state of Oregon to stand up with over 200 California Zinfandel producers, and deserving to be there in my opinion, and that of many others. As with many other varietals grown worldwide, we all know that wines produced in various climates, dirt, etc, create wines that identify their specific area. In the case of Troon’s Zinfandel, it is unique, but with all the quality I seek in a great Zinfandel, with tannins gripping my teeth, deep fruit, layers of flavor that last forever, and just being hit by a JamBall !

The next time you scan a wine list in your favorite restaurant, as you dream of that Prime Rib or other hearty meal, and see one of these Zinfandels, I say try it, and you won’t be disappointed . Now I do want to add that as I said earlier, I know quite well many of the Zinfandels represented at the ZAP festival, many most excellent, but this article was about new experiences for me, that might also be great experiences for you too.

Cheers,

Gary

 

 

 

 

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ZAP, Zinfandel Festival San Francisco 22nd Annual Day Three

Posted on February 3, 2013 by storiesbygary

This morning was the final day of my three day adventure in the world of Zinfandel. I have to say that I have just taken advanced studies in this red grape, and have a whole new appreciation for Zinfandel and those who have dedicated their lives to it. I am talking about the ZAP Festival, or Zinfandel Festival held in San Francisco each of the past 22 years.

Me yucking it up with the girls at ZAP Zinfandel Festival, San Francisco

Me yucking it up with the girls at ZAP Zinfandel Festival, San Francisco

Today was the Grande Tasting, which open it’s doors to the Press and Trade, of whom I am happy to say I am part of. The advantage is being exposed to well over 100 wineries offering their best Zin to us for two hours before the doors are opened to ZAP Members and then the general public. This was a sweet opportunity for me personally, as not only did I get time with the Vintner / Owners that I really wanted to interview, and taste wines with them, but also to swap stories and info with my brother and sister writers and wine professionals.

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I can honestly tell you that once you swirl, sip and swallow a really fine Zinfandel, one with depth, layers and that jammy flavor, you will only want more. The great Zins I had the opportunity to sip have convinced me that this grape varietal is being produced to only get better over years, contrary to some popular belief, as well as “critiques”. During my three days of swirl, sip and not always spitting, I tasted Zinfandels that were well over seven to ten years old, and still held body, flavor, as well as matured tannins and length.

As the majority of Zinfandel is produced in Northern California, mainly due to soil, climate, and availability of such excellent Vintners, it isn’t a surprise that in many ways, Zinfandel is a rival of Cabernet Sauvignon. I would easily put myself out on a limb by saying many of the converts of the Cab Crew of past years, have been Zapped, and are now confirmed as Zap Heads, myself included.

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In the near future I will be writing a more in depth article reviewing Zins from this festival, and will give you my “Top Ten”, so you just might want to Follow me so you don’t miss it.

With that I say..Cheers

Gary

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I got “Jam Bombed” at ZAP Zinfandel Festival, San Francisco

Posted on February 1, 2013 by storiesbygary

I have just been “Jam Bombed!”

Last night I attended for the 1st time, the 22nd Annual Zinfandel Festival in San Francisco. Four days on the road of Zin adventures in tasting the finest Zinfandels created on the West Coast of America. For four days the San Francisco Zin Association along with an impressive group of donors and volunteers offer the most excellent Zinfandels, discussions with the Vintners, owners and staff. This is the place to educate your tastebuds to the pleasure of a Jam Bomb.

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Last night was the first event, Epicuria, where fifty of the top Zinfandel producers paired with fifty excellent restaurants who created tapas of supreme flavors complementing the Zin being served.

I admit that my wine cellar has three rows dedicated completely to Zinfandel, and believe it is a place of honor. For years I have wanted to attend the Zap Festival in San Francisco, but schedules always clashed. This year I accepted the invitation to attend the functions as part of the Press Corp, and just couldn’t pass it up, and so the schedule was changed, and I now find myself “suffering” here, where I just have to sip excellent “jammy” red wines, and feast of food fit for the gods.

Me getting Gnarly Head

Me getting Gnarly Head

Last night I really tried to visit with some of the Zinfandel producers that although I knew of and had tasted before, I could spend quality time with the Vintner and taste their Zins with them to get their impressions of their wines. One thing I took away from last nights tasting tour was that Zinfandel isn’t a “drink now” red wine anymore, but for the most part is being created by wineries, to develop and grow in the wine cellar over years just as other varietals. I have found this to be true personally, having recently opened a few seven and eight year old Zinfandels from the cellar, California wineries like St Francis Winery in Sonoma and found length and diversity still showing layers of flavor.

At Epicuria i enjoyed time and wine with many wineries including Robery Baile Vineyards, who paired their Zins with Duck tartar, Duck liver and duck fat crostini. Another was a favorite of mine, Black Stallion Winery who paired up with Pomegranate marinated beef on skewers from their own restaurant. Another impressive winery, Rosenblum with three Zinfandels, ’07 Rockpile, ’07 Maggies Reserve and ’07 Reserve Monte Rosso were paired with Wild Boar over creamy palenta, Yummy delight!

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Are you starting to get the idea that this was a “Fine Dining” Adventure?

Another extrodinary suprise for the ‘ol tastebuds was my stop at Seghesio Family Vineyards Zinfandel, paired with their Executive Chef Janiak’s “Signature Ribs”! WOW were these just fall off the bone tasty missile’s. And then there’s one of my own favorites, St Francis Winery & Vineyard’s ’10 Sonoma County and Amann Old Vines Zin from Sonoma. These beauties were paired by their own Chef’s 5-spice pork spring rolls.

Lastly I just have to say that it was my pleasure to talk, taste and munch with the only Oregon producer of Zinfandel at this prestigious Zinfandel Festival, Troon from Southern Oregon. To be present, serving their Zinfandels in the company of what is considered the best of the best in Zin from Northern California I believe is an honor and shows the dedication, persistence and knowledge of this grape. Over and over from other attendees both in the wine industry as well as the culinary world, I heard how truly great their Zin’s were. However, I also have to say that I also heard from many how really enjoyable the Troon Clan was to be around, friendly, fun and very grounded. I agree.

And then there was the music

And then there was the music

So tonight it’s the “Winemakers Dinner and Auction”, a Casablanca-themed VIP Event, and my Tuxedo is all pressed and ready to take my place at “Rick’s Piano”. I hear that this is quite the affair, and I’m sure I will have a lot to talk about on the morrow. So with that being said, you should stay tuned for tomorrows blog,

by clicking on the Follow button, so you don’t miss it.

Till then..Cheers

Gary

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Cold and Professionally tapped Guinness in Old Sacramento

Posted on January 31, 2013 by storiesbygary

Yesterday afternoon was pure pleasure for me, with the sun shining, smiling visitors walking the streets, and new adventures around each corner, I was in Old Sacramento, California. Being in Northern California a couple days before attending this years ZAP event in San Francisco I decided to visit this historic destination, and seek out things I could use for upcoming travel articles.

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In 1839 John Sutter received a land grant from Mexico and established Sutters Fort on the banks of the Sacramento River. It was the Gold Rush that segwayed this settlement into a merchant heaven, with construction flourishing and business booming. However, fires and flooding created disaster after disaster. In the late 1800’s, the major undertaking of the city to raise the level of the city was undertaken. Although the commercial zones moved east of the settlement, Old Sacramento continued to exist, however dove to depths unknown becoming a “sister city” to Chicago at that time in crime.

In mid 1960’s Old Sacramento became the first historic district in the West. As I walked the over 50 historic buildings on raised boardwalks, I could feel the past surround me. Beneath my feet, there were places where you can actually see the original streets, and in fact there are tours taking you down to see them available.

Horse Drawn Carriage rides

Horse Drawn Carriage rides

Old Sacramento is your kind of place if you like old cobblestone streets, horse drawn carriages, Wells Fargo Pony Express Stop, an Old Paddlewheel Riverboat, an old Train Station along with working old trains, and almost every corner, a candy store.

Then there are the names that will forever be in your memory, the old brawling Saloons. With names like Fanny Ann’s, River City Lounge, Back Door Lounge and Fat City Bar & Cafe. As I continued to roam the old streets, my camera coming alive with a mind of itself, mesmerized with the history, I suddenly realized that I was warm and tired. As I walked by Fanny Ann’s where the door was open and inside looked so very interesting, I decided to stop in for some “refreshments”.

Fanny's "Fire Truck"

Fanny’s “Fire Truck”

Walking into Fanny’s is an experience in itself, with a long old style wooden bar, and memorability everywhere you look. Old pictures, antique children’s toys and dolls, and as I sat on my stool at the bar and looked up, an old antique fire wagon hanging above the bar. A very social crew in this establishment, and some very cold and professionally tapped Guinness with the signature shamrock design in the head. Simply divine.

So if you find yourself in Sacramento on business or pleasure, give your feet something to do, and take a walk in time.

Cheers,

Gary

 

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If “things go better with Coke” why not try wine?

Posted on January 27, 2013 by storiesbygary

Wine has been used many times in many fashions together with another beverage, to make a cocktail. But have you ever heard of Kalimotxo before? The name alone is a challenge in itself to try to pronounce, probably more after indulging in one or two of these “fad cocktails”. Those unaware of this fairly new “cocktail”, it is well known in Spain, Chili, Romania, Yugoslavia, Hungary and Germany. Recently I became aware of the fact that it has spread to Japan where it is the rage of the bar scene, and you can even get it in a can like beer and soda.

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This new cocktail, kalimotxo is pronounced “calimocho” and basically is a fifty – fifty mix of red wine and cola. Now I say it’s “new” only because it is just now starting to make the scene here in North America, but has been around in Spain since the 1070’s. There it has become the party drink, is served in most bars, and if there is a party going on, this is where it shines.

Introduced to the world in Spain during a Basque festival in 1972 when a group of people felt the wine they were served tasted like …well…crap, it is rumored this is where it all started.  In order to make it more drinkable they decided to add some cola and low and behold, a new cocktail is born. Back then it became known as Cuba Libre del pobre, which translates to “poor mans Cuba Libre”, or Rioja Libre. It quickly spread to eastern Europe where it has become very popular, and is now known as “diesel fuel” in Romania.

For the average “wine snob” only sipping from a glass of what he or she believes to be an excellent vintage, served at a proper temperature, and only aged to perfection, this will not be your “cup of tea” so to speak. But for those that can think out of the box, this is not only a great summertime refresher, but also a way to use and enjoy the remains of that bottle of red wine, be it great wine or maybe an “Upchuck Red” from your barbeque that someone you didn’t know brought for everyone, and nobody drank. Mixing with cola, and maybe a wedge of lemon or lime, and smother it with ice and you have a refreshing delicious and refreshing summertime drink.

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I’m sure you think I have really lost it with this article, a far cry from my usual articles about great wines from great wineries and outstanding wine regions, but there is a place for using wine as a blend or mixer, and this isn’t a new concept. Think sangria! Sangria has been around for a very long time in Spain and many other parts of the world, and is also a mixture of different ingredients, including red wine, and sometimes some very excellent red wines. I recently had the pleasure of interviewing a well known and excellent Winery Owner / Vintner from Southern Oregon, who introduced me to his Sangria recipe from Spain, in which he used his most precious wineries possession, his Tempranillo. But more on his Sangria and the interview in an upcoming article on Sangria.

As with almost everything else in this world, there is always someone that just has to mess with perfection, and the Kalimotxo cocktail is no exception. Simplistic in its original form, someone decided it needed to be tweaked, so in different parts of the world when you order one of these you will find the taste of blackberry liquor in it, or in Greece the flavor of Ouzo when the bartender adds a splash to the cola and red wine. A twist of lime or lemon is certainly most often found and does add a crispness to this cocktail

As far as what to serve the drink in, there is no standard either, unlike wine or martini glasses. From large glass tumblers to plastic drinking glasses, it’s not as important what it’s served in, rather what’s in the container. In fact, in Spain the youth in order to drink “on the cheap” mix their Kalimotxo in plastic bags like shopping bags! They use really cheap red wine to mix with the cola, squeeze to mix, then pour into empty soda cans to drink.

What will they come up with next ?

Cheers,

Gary

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’09 Tempranillo Release Party with Earl Jones at Abacela Vineyards Winery, Oregon

Posted on January 26, 2013 by storiesbygary

I had the well anticipated pleasure of attending a “release party” at Abacela Vineyard & Winery in Roseburg, Oregon last evening for their 2009 Estate Tempranillo. I have known these owners and staff since they first re-located here and planted their first vineyard. It’s hard to believe how far they have come, to becoming one of the best vineyards, in my opinion in Southern Oregon. Their secret for success is the dedication and drive of owner Earl Jones, to produce Tempranillo to rival Spain, here in Oregon, along with the support of his lovely wife Hilda, and their excellent staff.

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There was a fair size crowd in their new event center when I arrived, strategically late, and was immediately poured a taste of the new release Tempranillo by Andrew, the vintner. I have known Andrew for quite a few years, and have watched as he has developed into a thing of beauty as a winemaker, under the wings of Earl Jones. It’s always refreshing to hear the excitement in his voice as he talks about even the most tedious of jobs he has to do, to produce such a fine example of wine.

As I bring this glass of dark brilliant red wine up to my nose with gentle swirl, my senses immediately pick up the fruitiness of this magnificent grape, along with a wisp of alcohol. As I take my first sip I am engulfed by what is a powerful, well balanced mouthy feel, with  medium tannins that grasp my teeth and gums and tell me to look out, because the flavor train is on it’s way ! The luscious body, and layers of flavor developed in this Tempranillo of Abacela, instruct your brain to the plain fact that this wine right now, in the words of Earl, “Would drink nicely with a juicy steak, tonight”!, and also that it will please your palate even more, every year, for many years to come.

Earl Jones

Earl Jones

This is the difference I am certain, between the Tempranillo created by Earl Jones and his crew, and other that followed him to produce Tempranillo in the U.S. Earl and his crew were in fact the first winery in the U.S. to produce Tempranillo as a stand along wine, and to perfect it into a rival for it’s parent country Spain. Others have joined the parade, but at this point are producing lighter, drink now and enjoyable wine, that makes people happy. Abacela is producing Tempranillo at a level that is appreciated by a more developed palate now, and as they bring a bottle of that vintage from the wine cellar each year.

Earl's Prize Cannon

Earl’s Prize Cannon

While talking to Earl last night, I told him I would love to take a bottle of this release, his “09 Estate Tempranillo, to Spain and enter it in a classic blind tasting against the best Spanish Tempranillo’s. Earl smiled, looked at me and said “Let me tell you a story”.

But you will have to wait for another day to hear that one. May be a good idea to “Like” this blog, because Earls story will likely be featured in a well known magazine later this year.

Clink Clink,

Gary

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A special delight for Valentines Day ?

Posted on January 24, 2013 by storiesbygary

If you’re looking for a place to get away from it all, relax, have some good eats and maybe get a massage, then the Allison Inn and Spa should be in your sights for the next long weekend or vacation. Add to the fact that this place is all the above, and more, along with being smack dab in the middle of one of the most excellent wine country destinations in the U.S. and nirvana awaits you.

 

Located in the Willamette Valley of Oregon this luxury resort features 85 designer guest rooms including larger fireplace suites, indoor swimming pools and spas, and a fitness center. The resort is located on thirty five acres of lush gardens, picnic areas and nature paths through the resorts own vineyards.

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Whether you have or have never visited a first class Premium Spa before, or thought it was just for ladies, if you are a couple, you owe it to yourself to try one of the spa treatments offered here. There are men’s, women’s as well as co-ed lounges, twelve separate treatment rooms, and you can surly find a treatment that will take the stress of the world off your shoulders. They even offer the “Pinot Therapy” which is a botanical and biological therapy using wine and grape seeds to infuse your body. After all, you are in wine paradise.

After a relaxing day in the gardens and at the spa, or your day wandering the hills and vineyards, don’t worry about having to locate some fine dining, because “Jory”, the resort restaurant is first class all the way. No tuxedo or suite required here, because this restaurant is “casual elegance” at its finest. With a full bar that offers you small plates, and micro-brews, to a full 100 seat restaurant. As with many of the finest dining establishments, Jory also offers a Private Chef’s Table, where you can observe the culinary staff at work.

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From rabbit pate to fresh oysters as appetizers, to lamb, King Salmon, or Wagyu Beef for dinner, Executive Chef Sunny Jim will tantalize your palate, and as this is a “wine theme” hotel resort, you may choose from an extensive wine list, or allow the highly trained staff customize your cuisine with wines paired to complement your choices. The wine list here is an international selection, including and featuring the finest wines of the area, and the world. If you have ventured out and purchased local wines that you would like paired with your courses that too is an option this restaurant will gladly perform.

Also offered in the bar and or restaurant are a choice of “Wine Flights”, including comparisons of varietals with Oregon wines or from somewhere in the world of fine wines. The Pinot Gris, Chardonnay, Oregon Pinot Noir or a Northwest Flight is offered in a choice of 2.5 oz samplers, or 5 oz flights. With their 700 plus selections in the cellars, along with a choice of 50 wines by-the-glass, you are sure to find a wine that will put a smile on your lips.

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So if you want to really, and I mean really, be a big hit with your sweetheart this Valentines Day, this is the place to do it. If not this year, there’s always something to be said for planning something special ahead.

Cheers all,

Gary

 

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Rewarding to befriend the “small new stranger”

Posted on January 23, 2013 by storiesbygary

Having just finished devouring the latest issue of Wine Spectator, I sit back reflecting on specific articles within this ever so popular “Wine Geek Bible”. I myself anticipate it’s arrival, and pour through it’s pages, therefore I do include myself in this designation.

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After spending many years in my neighbor state California, and cutting my teeth on the fine wines of Sonoma and Napa, I love to read the reviews and recommendations for their wines and wineries. However, now residing in the Pacific Northwest, specifically Oregon, I eagerly scan the table of contents for anything pertaining to my state. I was awarded this issue with a fairly outstanding article on Oregon Pinot Noir, and recommendations on some of our most notable producers. Argyle, Domaine Serene, Penner-Ash, Archery Summit, Ponzi and others appeared to make the grade.

Having visited and tasted a majority of the wineries in the Willamette Valley, I have indeed found some of the best of wines, especially Pinot Noir, being produced by smaller wineries never mentioned in this or any wine journal. Maybe someday, someone will engage on an adventure to find and write about the “still unknown” wineries of Oregon. How we have forgotten the way things used to be in the early days of Napa/Sonoma county.

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I do however agree with the articles choices of “Top Wines / Top Values”, with some exceptions, but everyone has opinions. Within the article, I found reference to “Oregon Pinot Gris”, and Carabella Vineyard as “The Leader” in that varietal. Although in my opinion, this winery does produce and excellent Pinot Gris, I would look to a “leader” to someone like the King Estate Winery. Pinot Gris is their main focus, and always has been. With over 1000 acres, and over 600 acres planted in grapes, along with the production and sales of 200,000 cases of Pinot Gris ? Hello! In addition to this, their Pinot Gris, of which there are multiple varieties, are found in fine dining establishments everywhere. Just Saying.

My last pet peeve as you will, is the mention of “some of the better wines outside the Willamette Valley” that are “finding a footing” in the wine world.  Lumping Rogue Valley wineries and their grapes into a category of producing cheap fruit for blending into cheeper wines by big northern wineries, or just for tourists is just wrong. In one word I can argue that fact, Troon. Troon Vineyard has been producing in my opinion again, some very excellent wines, on their own.

Then there is the Umpqua Valley wines, that never seem to get their due. I take exception to hearing them referred to as “finding their footing”. Names like Henry Estate Winery, established in 1972, Hillcrest, and Abacela, the first to produce “stand alone” Tempranillo, and still the best, are not just “finding their footing”. For that matter, Hillcrest Estate Winery is the oldest estate winery in Oregon, founded by Richard Sommers in 1961.

So, I leave you with this thought. Although it is great to hang with the big guys, it can sometimes be more rewarding to befriend the small new stranger.

Cheers all,

Gary

 

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A Visit to the “King”, King Estate Winery, Oregon

Posted on January 22, 2013 by storiesbygary

One of the largest production wineries and production facilities in Oregon,with perhaps the most recognized is that of King Estate Winery in Eugene Oregon. I find it amazing that after many years living here, I had never been to the King Estate Winery, one of the few in fact here in Oregon that I hadn’t personally visited. But today that is no longer true, as I have visited “The King”.

King Estate Winery,"The Citadel"

King Estate Winery,”The Citadel”

Driving through the impressive gate, up the long road through the vineyards, suddenly there it was, as massive stone building, the King Estate Winery. It looked just like the pictures, however as I got nearer, it dwarfed my memory in size. This is a massive beautiful and stunning building. Sitting like a citadel at over 1000 feet above sea level, the views are spectacular, even in the dead of winter, with wisps of fog floating down below.

This impressive winery has only been in operation 21 years and has become most famous for their Pinot Gris, of which it produces and sell over 200,000 cases annually. King Estate Pinot Gris can be found at some of the most impressive restaurants throughout the United States. The estate consists of a total 1,033 acres, with 470 acres in organic vines along with about 30 acres in fruit orchards. They also produce their own vegetables, for use in their restaurant,

King Estate Tasting Room

King Estate Tasting Room

When you enter the Visitors Center, you will be greeted by the staff, who will assist you on either a guided tour followed by a tasting tour of wines in the tasting room, or just the tasting. I was actually signed up for a tour of the production facilities, which was very informative, as well as impressive. It took approximately a half an hour, and is well worth your time.

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Returning I was ushered into the tasting room, and proceeded to work my way through the white and red flights of King Estate wines. Now I must say that I am a big fan of King Estate Pinot Gris, and not only will order it quite often in restaurants, but also keep a stock in my wine cellar. What made me fall for this white was the crispness, clarity and fruit, which is fermented in stainless steel only. That being said, was I ever surprised when I was served their Paradox Pinot Gris, fermented in stainless, then aged in French oak barrels, (new and neutral) for 16 months. I first noticed the golden color, and after a quick swirl and sniff, found a pleasant aroma of vanilla, pear, nutmeg and possibly lemon. My first sip awarded me with a rush of peach, spice, pineapple and lemon, with crispness and light lengthy tannin finish.

 

Another surprise and well worth a taste, and a case to take home is their Blanc de Gris and Blanc de Noirs. These are touted by the winery as great for the holidays, but my bottles are in the wine cellar, for any evening by the fireplace, or a summer afternoon on the deck. My tasting notes tell me the Blanc de Noirs awarded me a very lengthy apple/spice finish followed by a “pleasure sound” coming from deep within my throat, and of course a rather large smile.

Moving on to their Pinot Noirs, the two that really perked up my senses were the 2009 Blackjack 777 Dijon Clone and their 2009 Domaine Pinot Noir Block 4C Clone 538. Both of these are excellent representatives of Oregon Pinot Noir in the finest state, in my opinion. They each showed the layered fruit, the depth and length I look for in a great Pinot Noir. A few of these also traveled home to my wine cellar, and when stocking my shelves with the booty of my weekend, I decided it just might be time to stay home a bit, and open some of my wine wines, beginning with King Estate.

Drink wine responsibly, and often!

Cheers all,

Gary

 

 

 

 

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