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King Estate Winery

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Adapted from the English Wikipedia article King Estate Winery, available under CC BY-SA 4.0Updated 28 November 2025
King Estate Winery
Company typePrivate
IndustryWinery, Vineyard
Founded1991
FounderEd King Jr., Ed King III
Headquarters
Lorane, Oregon
,
United States
Area served
United States
ProductsPinot gris, Pinot noir, Chardonnay wine

King Estate Winery is a family-operated vineyard practicing Biodynamic® farming, situated near Lorane, Oregon, southwest of Eugene, Oregon. Wine critic Matt Kramer from The Oregonian identifies King Estate as the leading U.S. producer of Pinot gris. Although the winery also crafts Pinot noir and a select amount of Chardonnay, it is chiefly recognized for bringing Pinot gris to national prominence.

Established in 1991 by Ed King Jr. and Ed King III, the estate covers 1,033 acres, with 450 acres dedicated to vineyards and an additional 70 acres at Pfeiffer Vineyard, which was added in 2022. The grounds also include 24 acres of gardens and orchards that supply fresh ingredients to its restaurant, along with lavender and various flowers.

In the 2007 Wine & Spirits magazine poll of top U.S. restaurants, King Estate's Pinot gris was ranked as the top domestic wine in the Pinot gris/Pinot grigio category and placed second overall. This achievement represents the highest ranking for an Oregon winery in the poll’s 18-year history.

Sustainability

King Estate Winery holds Organic certification from Oregon Tilth and has been Biodynamic certified by Demeter USA since 2016, positioning it as the largest Biodynamic vineyard across North America. In 2005, Oregon Tilth honored King Estate as Organic Producer of the Year.

Culinary

During the 1990s, King Estate released two cookbooks: New American Cuisine King Estate Pinot Gris Cookbook and New American Cuisine King Estate Pinot Noir Cookbook. These books complemented a 13-episode New American Cuisine television series aired nationwide on PBS and other public channels. The series received a nomination for a James Beard Award in 1997. The cookbooks include recipes contributed by distinguished chefs such as Alice Waters, Roy Yamaguchi, Charlie Trotter, and Jean-Georges Vongerichten.

See also

External links