May 28, 2012

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King Estate 2009 Bradshaw Vineyards Pinot Noir

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Fireside dining with the ultimate Pinot Noir at King Estate

This is not the first time I’ve written about this wine, and I highly doubt it will it be the last. King Estate’s 2009 Bradshaw Vineyards Pinot Noir is truly worth the rave and praise that I continue to give it.

From my first glass of this wine, which was thoroughly enjoyed on New Year’s Eve while ringing in 2012, to the glass I had just last week while dining at King Estate, this extraordinary wine continues to morph into what I consider to be the ultimate Willamette Valley Pinot Noir.

Me and my favorite wine: King Estate Bradshaw Vineyards Pinot Noir

Bradshaw Vineyards is a family owned vineyard located in the Willamette Valley about 25 miles north of King Estate Winery, and they’ve had a relationship with King Estate since they planted in 1989. The Bradshaw’s trellis design came from King Estate, and so did their vines that were originally sourced from the King Estate nursery.┬áThe 2009 vintage was the 12th vintage for Bradshaw, but the first to become a Bradshaw Vineyard Designate wine at King Estate.

The color of this Pinot Noir is a gorgeous deep ruby red, which clearly shows its aging potential from first pour. Aromas of dark ripe cherries, cedar and pie spice lead into similar flavors with the addition of blackberries and earth. Since December, the tannins have mellowed allowing for a silky, luxurious mouthfeel with an incredibly well balanced lingering finish. From the front of the tongue to the back of the throat, this wine is seamlessly outstanding.

Seared Alaskan Scallops

While I usually enjoy excellent Willamette Valley Pinot Noirs with my favorite type of food, salmon, I indulged the King Estate Bradshaw Vineyards Pinot Noir with a spectacular entree from the King Estate dinner menu: Seared Alaskan Scallops with Pork Belly Confit, Sweet Peas, Morel Mushrooms, Green Onion and a savory brown sauce called Sauce Aromatique.

The flavors of the Pinot Noir fused together flawlessly with the Seared Alaskan Scallops entree. It was truly one of those momentous and significant food and wine moments that will not be forgotten.

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