King EstateBandon Dunes Pinot Noir
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Bandon Dunes Pinot Noir from the King Estate
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bandon Dunes Pinot Noir of King Estate in the region of Oregon is a with a nice freshness.
Food and wine pairings with Bandon Dunes Pinot Noir
Pairings that work perfectly with Bandon Dunes Pinot Noir
Original food and wine pairings with Bandon Dunes Pinot Noir
The Bandon Dunes Pinot Noir of King Estate matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of piglet shoulder with melting baked apples, veal paupiettes with white wine or canned duck confit.
Details and technical informations about King Estate's Bandon Dunes Pinot Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Bandon Dunes Pinot Noir from King Estate are 0
Informations about the King Estate
The King Estate is one of of the world's great estates. It offers 76 wines for sale in the of Oregon to come and discover on site or to buy online.
The wine region of Oregon
American benchmark for fresh, elegant Pinot Noir. Fine, silky reds with signature notes of red cherry, raspberry, wild strawberry, undergrowth and spice, delicate tannins and taut freshness — the closest style to Burgundy outside France. Iconic Willamette Valley on volcanic (Jory) and marine soils. Also precise, mineral Chardonnay, ample Pinot Gris (pear, honey), taut Riesling.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
