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| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 18 notes) - hiding notes with no text | | | Tasted by VinoAddict on 3/11/2022: Another incredible showing from the 2005 Oregon Pinot Noirs. Definitely a mixed lot, as not all bottles from this producer are aging as well. But this particular one was screaming. Amazing aromas jumping out of the bottle. Silky texture on the palate with integrated tannin, balanced acidity, well-aged blue and black fruits, with baking spice and forest floor adding to the richness. Really enjoyable on day 1, with a noticeable drop on day 2 after 24-hours of accelerated aging. (360 views) | | | Tasted by Optimus Wine on 12/25/2021 & rated 93 points: Lots of dark red fruit followed by notes of earthiness. The wine is a bit high on the alcohol level but delivers a pleasant experience. (412 views) | | | Tasted by VinoAddict on 1/16/2019: Not much change since my last note only two months ago... Aromas of dark fruit and smoke on the nose. On the palate, flavors of forest floor, dark cherry, cedar and dark currant. The acidity has softened. The tannin is integrated. Lovely color in the glass and medium finish. Really, quite delicious. Crazy to believe that this wine has 13 years under the belt... (702 views) | | | Tasted by VinoAddict on 11/24/2018: I feel sorry for those who drank through their 2005 Oregon Pinot Noirs early... They are showing so well right now, and still have plenty of life left. On the nose, aromas of dark fruit, grilled meat, forest floor and smoke. When it hits your palate, the vibrant acidity shows you why the fruit is still fresh. Flavors of blueberry, dark currant and cedar coat your mouth. Nice medium-long finish to round out a beautifully balanced wine. I'm planning to hold my remaining bottles for several years more. No need to rush through these. (671 views) | | | Tasted by ciesel on 8/20/2015 & rated 91 points: Very well balanced. Fruit still present, great acidity, forest floor (1624 views) | | | Tasted by cartime on 1/10/2012 & rated 90 points: It's amazing how much my Pinot tastes have changed in a year and a half. I simply found this overdone. Ripe currant and blackberry, charred oak, vanilla, lavender, and a bit of alcohol on the nose. Rich, silky palate and medium acidity. Mid-palate fades with air, but the finish of black cherry and spices remains long well after opening. Drink in the short term. (2982 views) | | | Tasted by VinoAddict on 1/27/2011: In a word: Spectacular. This wine continues to improve. It is big, with rich dark fruit that shines on both the nose and palate. A subtle cedar spice carries throughout the wine. And the finish lingers ... and lingers ... and lingers. (3088 views) | | | Tasted by cartime on 7/9/2010 & rated 94 points: Retail tasting. A really amazing wine. Big, rich dark fruit with smoky, spicy, gamey aromas. Very well-balanced on the rich palate. Long, tasty finish. (3101 views) | | | Tasted by markellen.foodies@gmail.com on 5/31/2010: PACIFIC TIME Oregon Pinot Noir BYO Dinner; 5/31/2010-6/1/2010 (Pacific Time, 40 th St(Design District), Miami): Carlos' wine. (3794 views) | | | Tasted by Laughs and Juice on 4/25/2010 & rated 92 points: Dranks against an 03 Dom Serene Winery Hill and it was night and day, 03 was lacking nose, boring and hot; this was a big fruit pinot for OR, but not at the CA level, lingering finish, drank well immediately, but opened a bit more and continued developing for a few hours (2441 views) | | | Tasted by winejow on 4/21/2010 & rated 84 points: Decanted for 30 to 45 minutes. It never really opened up. I sense some untapped potential. Did I drink it too early? (1905 views) | | | Tasted by Jcyearwood on 4/19/2010 & rated 94 points: Too much air turns the delicate flavors off. Drink within an hour of opening. Rich, big red. (1710 views) | | | Tasted by arthrovine on 4/13/2010 & rated 94 points: A big wine, but Serene is.Subtle dark yet somewhat delicate fruit, soft tannins, great silky structure and creamy textures. carmel, butterscotch 45 second rolling finish with red fruit splashes. Drinking extremely well now. Should last at least 3 years, but don't let this fabulous fruit fade. (1897 views) | | | Tasted by rjonwine@gmail.com on 6/28/2009 & rated 87 points: 2009 Pinot Days Grand Tasting (Fort Mason Festival Pavillon, San Francisco, California): Pinched red fruit and cranberry nose; oak and red fruit palate; medium finish (3566 views) | | | Tasted by winefool on 10/28/2008 & rated 91 points: Oregon Trip Day 2 (Wilamette Valley): Full soft red color. Full soft red fruit on the nose as well. Nice concentration and complexity on the palate. Young and needs time but good potential. (2587 views) |
| Domaine Serene Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Oregon Oregon Wine, Oregon Wineries (Oregon Wine Board)Willamette Valley Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)
On weinlagen-info including some single vineyards
Willamette Valley Vintage Reviews
Dundee Hills Dundee Hills Winegrowers Association website
Located just 28 miles southwest of Portland, and 40 miles inland from the Pacific Ocean, the Dundee Hills appellation is situated within an irregular circle of about 6,490 acres in total, of which more than 1,264 acres of vineyards are planted. This region is unique for its higher elevation, warmer nighttime temperatures, less low-elevation fog and frost, and lava-based Jory soil series of reddish silt, clay and loam soils.
Single Vineyards at weinlagen-info
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