Join Jeff Brooks, King Estate’s Northeast Regional Manager, who will conduct a tasting of the winery's Pinot Gris and Pinot Noir including some well aged gems. He will explain how the Willamette Valley climate and King Estate’s attention to viticulture and winemaking produce wines which consistently stand the test of time.
We are grateful to the King Family who have released rare wines from their collection especially for this seminar, including the 2008 King Estate Pinot Gris, a Wine Spectator Top 100 wine of the year. This is a truly unique opportunity to try these specially cellared wines which would otherwise be unavailable to consumers.
King Estate has arranged another treat: Charcuterie from the winery's Chef, Tim Bass, who has handcrafted a special selection of cured meats, specifically selected to complement each of the wines:
2004 King Estate Willamette Valley Pinot Gris
2008 King Estate Willamette Valley Pinot Gris
2015 King Estate Willamette Valley Pinot Gris
2015 King Estate 'Domaine' Willamette Valley Pinot Gris
2002 King Estate Willamette Valley Pinot Noir
2002 King Estate 'Domaine' Willamette Valley Pinot Noir
2008 King Estate Willamette Valley Pinot Noir
2008 King Estate 'Domaine' Willamette Valley Pinot Noir
2013 King Estate 'Domaine'Willamette Valley Pinot Noir
2015 King Estate Willamette Valley Pinot Noir
Lovers of Pinot Gris and Pinot Noir, you won't want to miss this tasty seminar of aged wines and current releases.
Summary of Meat Selections
Duck Pate-A blend of pork, duck and foie gras, with estate blueberries soaked in port; touched with the zest of lemon for brightness.
Garlic Sausage- A pure pork sausage blended with estate garlic and hints of smoke.
Wild Boar Terrine-A blend of Pork and Wild Boar with Red wine macerated figs and wild herbs.
Tasted with: Shallot/Currant Chutney, Curried Pear Chutney, dried Mirabelle Plums, and crostini’s.