Spencer Spetnagel and Brent Stone team up for another delicious and approach white wine from Oregon’s iconic winery. They began with whole cluster pressing and barrel fermentation ahead of a five-month program of surlie aging in French oak. The nose doesn’t reflect much wood influence, offering instead its fruity scents of lemon and lime that lead into pineapple and Granny Smith apple. Those aromas make their way onto the bright and juicy palate as well-managed oak creates great mouth feel with fruitiness, nuttiness and balance. Based on the scale of their work with other varieties from Burgundy, one might expect there to be more production of this Chardonnay. That’s why, despite this winery’s sizable presence across the country for Pinot Gris and Pinot Noir, King Estate limits distribution of this Chardonnay to Oregon. Enjoy with Pan Roasted Pork Chop with Cinnamon Apple Compote, a recipe from lead cook Katie Cooper.
Production: 1,200 cases
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