Happy Hump Day! I just got back from the gym and now I've popped a pizza in the oven, so what wine to open? How about a nice Oregon Pinot? In this case it's a bottle that my friends brought last weekend and left for me (along with a water bottle and a sparkly hair apparatus), the 2013 King Estate Oregon Pinot Noir, so let's see how it is!
The wine is a bit lighter in color, with bright ruby color, classic Pinot. The nose presents aromas of green grass, tar and that classic Pinot twang (which can best be described as a combination of tart cherry, burnt toast and barnyard). The taste is pretty nice for a Pinot (and you know I'm not the biggest Pinot fan), with a rush of tart cherry, currant and some pepper spice that transition to some notes of tobacco and a hint of vanilla midpalate. The finish is very nice, with a reprise of tart fruit on a long, smooth and dry finish, that seems to linger a bit.
Overall, I would rate this wine a solid 8, as it's a nice example of the varietal, but not spectacular, This wine would pair well with a variety of dishes, from salmon to dungeness crab, to a classic pot roast. But tonight, I'm enjoying this wine with a thin crust pizza with spicy sausage and caramelized onions, as the tart fruit in the wine is a perfect foil to the richness of the pizza. Cheers!