King Estate Winery

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King Estate Winery King Estate is a family-owned winery in Oregon’s Willamette Valley. Wine is distinguished by its sense of place.
(1810)

Situated at the tip of the Willamette Valley just southwest of Eugene, Ore., our family-owned Estate is where our story begins. No other winery can tell the story that our wines can tell. Founded in 1991 by the King family, we are devoted to producing wines of exceptional quality using organic and sustainable farming methods, meticulous fruit selection, and impeccable winemaking practices. A third generation of the King family is active in the business today, guided by our founding principles of family, stewardship and tradition. With an entrepreneurial spirit and a love of fine wine, the King family helped grow Oregon’s reputation for outstanding Pinot Gris and Pinot Noir. At 1,033 acres, King Estate is the largest Demeter USA-certified Biodynamic® vineyard in North America. Pursuing this highest level of sustainability reflects our commitment to respecting the Earth – the source of all life – and our obligation to future generations. We’re keeping it real, using simple, pure farming methods to allow our wines to most fully express our unique terroir. The King Estate Restaurant and Tasting Room is located atop the vineyard with stunning views of the valley below. Our menu incorporates local and estate-grown organic ingredients that fully complement King Estate wines. Many of these seasonal ingredients come from the Estate's 30 acres of organic gardens and orchards.

Tuesday, Oct. 6, marked the last day of picking on the estate, which turned out to be the last fruit of the harvest, too...
10/12/2026

Tuesday, Oct. 6, marked the last day of picking on the estate, which turned out to be the last fruit of the harvest, too. Workers brought in 3-1/3 tons of Sauvignon Blanc and 7.5 tons of Pinot Noir from one of the older blocks on the estate before wrapping up with a small pick (less than a quarter ton) of Riesling. Shown here is the Riesling harvest and the very last bin of Pinot Noir.

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10/08/2026

Cellar Master Nick Fulks and Associate W**emaker Barrett Rosteck lead an intrepid crew of night shift workers who, starting Sept. 14, have put in long hours to make sure grapes are processed and w**es are tended around the clock, dusk to dawn. We checked in with them last week, about halfway through harvest. Now all the fruit is in, and focus shifts to tending the w**es in the tank. The night shift will stay on another week before calling it a wrap, and the w**ery pivots back to days. We can’t say thank you enough to our hardworking night shift crew!

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10/07/2026

Meet the falcons! Nadapeep, Snorlax, Loco, and Duke the hawk. These birds help make sure we have grapes to harvest by chasing other birds away. Falconer Parker Christensen has turned a high school hobby into a later-in-life career. He, his birds, and dog, Dingo, will be on the estate for the duration with a bird’s-eye view of the harvest. Read more on our blog: https://kingestate.com/help-from-on-high/

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10/06/2026

This is Nate Clark’s second harvest with King Estate. Last year, the UO senior from Orange County, Calif., was a cellar intern, learning the farming side of w**emaking. This year he’s interning in the lab, focusing more on the science, which makes sense for a chemistry major. When he first started, he had no particular interest in w**e, but now he admits he’s hooked. Glad to have you aboard, Nate!

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10/05/2026

During harvest, our culinary team takes on the important task of feeding our harvest crew. Recently, chicken shawarma was on the menu. Seven days a week, Chef Stevie, Glen and Tobey prepare hot, nourishing meals for 65 people on both day and night shifts to make sure our hardworking crew has plenty of hearty, delicious, healthy food to sustain them. The complimentary meal service began on Sept. 14 and will continue through the end of harvest. The chefs take care to make sure there is something for everyone on the menu. Other entrées include grilled flank steak (a favorite), lasagna, chile verde pork, Korean beef, meatloaf, baked rigatoni, spaghetti and meatballs, General Tso’s chicken, with all the sides and fixin’s, of course. Which would you pick? Tell us in the comments.

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10/01/2026

Meet our second harvest intern, Emily Hull, a senior studying food science at Oregon State University. Hailing from Monroe, Ore., just up the road, Emily never imagined her academic journey would bring her to “the castle on the hill.” She joins Michael Dempsey to form our dynamic intern duo in the cellar.

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Harvesting fruit from our own King Estate vineyard, one cluster at a time.📸: **e **ery **e
09/29/2026

Harvesting fruit from our own King Estate vineyard, one cluster at a time.

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09/28/2026

To decide when to pick the grapes, we turn to our lab experts who process and test thousands of grapes brought in from the field. Lab Manager Kelsey Knutzon gives us some juicy insights.

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09/26/2026

Today was one of the busiest days of harvest as we hit the harvest halfway point: 1,209 tons of fruit to date, with 24.2 tons today alone. It’s an intricate dance of forklifts and totes as grapes go from vineyard to tank.

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Address

80854 Territorial Highway
Eugene, OR
97405

Opening Hours

Wednesday 12pm - 4pm
Thursday 12pm - 4pm
Friday 12pm - 4pm
Saturday 12pm - 4pm
Sunday 12pm - 4pm

Telephone

(541) 942-9874

Website

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