So you think you know English muffins? Dare we say you haven’t tasted anything like these, expertly prepared by King Estate Baker Steven Pope. Here’s his recipe and a few technique tips, too. Makes 25 English muffins (about 3 ounces each). Please note you’ll need to have sourdough starter on hand for this recipe. Ingredients: All-purpose flour, 8-3/4 cups Salt, 2 Tbs Sugar, 2 Tbs Active dry yeast, 1 Tbs Melted butter, 2 Tbs 80-degree water, 2-3/4 cups Levain (sourdough starter), 1 cups Gather all ingredients and measure them out before proceeding. Add water and levain to mixing bowl ..read more

Here’s something a little different for your Sunday brunch: Scotch eggs! This treat from England (or is it?) is more time consuming than it is difficult to make. The origins of the dish are murky although it likely first appeared in Britain in the 16th century. Similar dishes can be found in the cuisines of India and North Africa. Even how it got its name is a mystery. One story suggests it was first popularized by a Yorkshire restaurant called William J Scott & Sons, where the eggs were called “Scotties.” Another theory (a little less likely) is that the term is derived from a process of ..read more

So many mushrooms! All the different shapes and types can be a little intimidating (even a little homely, truth be told), but their true beauty lies in the flavors they impart to a wide variety of dishes, especially if you dare to branch out into some of the lesser known types. Turns out, they are pretty easy to prepare and even easier to eat! Executive Chef Stevie Provencio provides this recipe for mushroom soup that is delicious with King Estate’s 2022 Oregon Sauvignon Blanc. Mushroom soup pairs well with King Estate Oregon Sauvignon Blanc Mushroom Soup Ingredients 2 quarts water 2 cups dry ..read more

Looking for inspiration for Valentine’s Day? If you have more love than time, or if you just want to impress your guest, this recipe for tartare, also known as steak tartare, may be for you. King Estate Executive Chef Stevie Provencio suggests pairing this with the 2022 King Estate Sauvignon Blanc. Daring, delicious and deceptively simple. Ingredients 8 oz tenderloin, finely chopped 1 T chives, finely chopped 1 T parsley finely chopped 2 T cornichon pickles, finely chopped 2 T shallots, finely chopped 1 T Dijon mustard 1 farm egg yolk 1 tsp good olive oil Salt and pepper to taste Tartare with ..read more

The King Estate vineyard is an ever-changing landscape, carefully tended by our vineyard crew and viticulture team. A newly planted block of Pinot Gris provides a snapshot of how the vineyard evolves over time to make sure we have the fruit we need to make great King Estate wine. Meet King Estate’s new Block 18H The process of replanting Block 18B began in Spring 2020 when we removed 2.8 acres of underperforming Pinot Gris vines from this east-facing block located right in the heart of the vineyard. In November 2023, we planted 1,856 new vines on 1.7 acres of the block. That breaks down to 16 ..read more

With winter fast approaching and the shortest day of the year looming, there’s nothing quite like a cup of soup – and a glass of wine – to take the chill off. Executive Chef Stevie Provencio has been serving his delicious squash and apple soup in the Tasting Room and it has been a big hit. We asked him for his recipe and, lucky for us, he was happy to oblige. You can make it yourself or, if you prefer, head on out to the estate Thursday-Sunday and let us make it for you. (We provide the wine and a crackling fire, too!)  Be sure to go online or call ahead for reservations, 541-685-5189. Ex ..read more

Final fruit of the season arrived on King Estate’s crush pad on Oct. 26, six weeks and one day after harvest officially began with a celebratory toast on Sept. 13. First fruit was from King Estate’s own vineyard for the first time in recent memory; last fruit was 11.5 tons of Cabernet Sauvignon from Bacchus and Weinbau vineyards in Washington state. Cellar Master Nick Fulks toasts Winemaker Brent Stone. Photo by Kelly Lyon “This is probably the smoothest harvest it has been my privilege to be part of,” says COO/Winemaker Brent Stone. “That doesn’t happen by accident and it doesn’t happen alone ..read more

Croft Vineyard has been a King Estate vineyard partner since the mid-1990s. Nobody knows exactly when the formal relationship began because the connection goes back to the 1970s, when Ed King and Chancy Croft both practiced law in Alaska. Ed made his way to Oregon and, with his father, founded King Estate Winery in 1991. Chancy stayed in Alaska but bought the 70-acre vineyard in Dallas, Ore., in 1985. King Estate and Croft Team Up Ten years later their paths crossed once again, when King Estate bought its first fruit from this quintessential Oregon vineyard. King Estate has been the primary pu ..read more

Meet Jim and Maria Bradshaw, the King Estate vineyard partners behind our award-winning Bradshaw Pinot Noir wines. The Bradshaws are among more than 50 vineyard partners throughout the wine-grape growing regions of Oregon and Washington who supply about two-thirds of the fruit King Estate uses to make a surprisingly broad array of wines, from stalwarts like Pinot Noir and Pinot Gris, to popular Cabernet Sauvignon, to less well known varietals like Viognier and Gewürztraminer. Some partners are far flung and others, like the Bradshaws, are close to home, just a few miles up the road in Junction ..read more

Harvest at King Estate began  on Sept. 12 when the first grapes were picked in Blocks 12F and J and Block 16: 21 tons of Pinot Noir and Chardonnay destined for the sparkling wine program. This is the first time in memory that the first fruit in was from our own estate. After the fruit was picked it was refrigerated overnight for processing on Wednesday, Sept. 13. That fruit was quickly followed the same day by Muscat from Elhanan Vineyard, with Muscat and Pinot Gris in from King Estate’s Pfeiffer Vineyard the next day. COO/Winemaker Brent Stone and Cellar Master Nick Fulks kicked off the ..read more