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| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 117 notes) - hiding notes with no text | | | Tasted by kzkpt on 2/1/2023 & rated 93 points: Dark ruby, med-full bodied. Somewhat phenolic nose, but blowing off after 30 mins in the glass. Nice acids, but turns slightly sour mid-palate. Red berries, a bit of spice and not much tannin. Remarkably long finish, with secondary characteristics dominant.
Drink up.
So, second night. Last night was Coravin pours. Not convinced it works perfectly. Clearly the wine evolved a bit overnight. Much richer and nose considerably more prominent, with notes of dark fruits. Phenolic tastes mostly gone, in favor of quite rich, sweet character. Almost could be a lighter cabernet. Impression is 'juicy' and pretty big for a 2003 pinot. Lovely. (565 views) | | | Tasted by clarktoews on 2/24/2018 & rated 91 points: Amazing how much fruit is still on this one. Still has deep colour as well. Fruit does fade after about 1hr of being open, so drink up! (2433 views) | | | Tasted by Javachip on 4/29/2016 & rated 91 points: 14.3% alcohol. Allowed to breathe in glass 1 hour before serving. Clear deep dark garnet-ruby color. Elegant, subdued bouquet of black cherries, framboise, cardamom, spicy oak, underbrush. Similar on the palate, full body, rich, balanced, just a bit of alcoholic heat. With excessive swirling, there were some volatile notes at first, but these blew off. Outstanding wine with plenty of life. (4233 views) | | | Tasted by Mlermontov on 6/23/2015 & rated 92 points: An Evening at the Grillmaster's House: mature oregon pinot. the education continues! earthy but also quite brawny. Cola, hints of vanilla and black fruit. mid has a touch of balsamic note, deeply savory, rich fruit, a hint of warmth at the back. finish is ripe, rustic, with hint of tartness and spice. (5430 views) | | | Tasted by Eric Guido on 6/21/2015 & rated 93 points: This was a wine of contrasts; rich and elegant with a seductive bouquet of ripe black cherry, currant, cola and sweet herbs. It turned to earthiness over time, with dark soil, herbal tones, and a hedonistic whiff of brown sugar. On the palate, I found smooth silky textures, verging on velvet yet remaining balanced throughout, with rich dark fruits, licorice, black cherry, plum and sweet herbs. The finish was long and sappy at first, yet turning fresh with concentrated ripe raspberry fruit and lingering long. (93 points) (5293 views) | | | Tasted by rickspicks on 10/24/2014 & rated 91 points: Absolutely seamless and silky smooth, and with great balance. Red and dried red fruits with hints of spice, earth and oak. Medium body with round edges and a nice fruity finish. Probably at or perhaps just beyond its peak but overall very elegant. 91+ (5425 views) | | | Tasted by Tarpon222 on 4/19/2014 & rated 90 points: Has aged nicely. Good body for an OR pinot (4900 views) | | | Tasted by rustyRudy on 3/30/2014 & rated 92 points: Garnet. Nose of ripe black cherry,strawberry, and pomegranate . For me mature but not old, likely at its peak. My last bottle. Moderately complex. What I think of as classic Oregon pinot. Did evolve over three hours and took on more complex red fruit in the last hour. (3480 views) | | | Tasted by spts1000 on 2/15/2014 & rated 88 points: good fruit, but lack of body and acidity (2868 views) | | | Tasted by kgott2 on 12/26/2013 & rated 88 points: Good flavors for an Oregon Pinot, but not enough to maker a fan.
(2999 views) | | | Tasted by peternelson on 12/8/2013 & rated 92 points: Cafe Pinot: Drinking really well; this had ripe but aging dark plum, black cherry, soft leather, light earthy notes and brown sauce. In a nice place now, not a ballet dancer, but not the burly weight lifter from other vintages either. Good match with pork belly, beans, and bearnaise. (2377 views) | | | Tasted by justmill on 4/3/2013 & rated 90 points: A quality pinot on the decline. Probably a year to late. Many of the delicate nuances once present are now fading. Still a pleasant drink, however. (2755 views) | | | Tasted by Americana on 5/5/2012 & rated 88 points: Decanter one hour. Drink ASAP; in decline and losing structure but still a quality OR Pinot. (3728 views) | | | Tasted by essconsults on 1/14/2012 & rated 88 points: Did I drink this too late or too soon? Hot and alcoholic, with woody, dark medicinal cherry notes. Much better on the nose than the palate. Can still taste the burn. Less extraction might have helped. 88 for the nose only. (4193 views) | | | Tasted by LordByron on 8/8/2011 & rated 93 points: Had two bottles to celebrate Katie's being here from Washington, D.C. out on our patio for dinner. Gosh, but they were terrific. (4676 views) | | | Tasted by wabi47 on 5/1/2011 & rated 88 points: dark cherry with a bit of plum/prune, earth, slate, asian spice; good acidity; the fruit is still young and slightly sweet; the finish has slightly bitter woody notes; good stuffing but heavier and riper than i prefer; day 2 big somewhat flabby fruit and less elegant than a young 2004 mid tier brunello--not my style (5174 views) | | | Tasted by RussK on 3/26/2011 & rated 90 points: RUSSK WW at PrVera Peter's BB Pinot tasting. Mid tier. 90+ (4670 views) | | | Tasted by rmcnees on 10/18/2010 & rated 91 points: Medium bodied, nicely balanced - huge floral and black cherry aromas - full forward spicy black berry, hints of coffee and slight pepper on a silky moderate tannin finish. (4810 views) | | | Tasted by meatman on 6/20/2010 & rated 89 points: Held up better than a year ago. Kept it at cellar temp to help hold off the heat. Good but not great bottle. (5168 views) | | | Tasted by EricBe on 6/2/2010 & rated 91 points: This paired beautifully with our Linguine Alfredo and spinach salad. (5291 views) | | | Tasted by tthorn on 5/12/2010 & rated 92 points: Complex, w/ stong acidic backbone, black fruits, and spice. Lots going on here - well done, esp. for an '03. (5247 views) | | | Tasted by Alex H on 5/3/2010 & rated 82 points: Domaine Serene Evenstead Vertical: Rusty , bloody, red ferrous fruits. Cool but ripe fruits, noticeable extract. Brambly , somewhat spicy dark red fruits. Well made for a hot vintage but vintage imprint still visible. (6165 views) | | | Tasted by winelover1 on 4/17/2010 & rated 94 points: The best stuff from Oregon period. This is my kind of PN with lots of cherry at the front and end. Must continue to seek this out. (5463 views) | | | Tasted by bwaverley on 4/8/2010 & rated 90 points: Bouquet of flowers, dark cherries, vanilla, and (subtle) ginger. The finish is more typical of the California central coast pinots than the Willamette Valley - very fruit forward, predominantly dark berries. The "heat" on the wine keeps it out of the mid-90 point rankings; maybe more time is needed. (5283 views) | | | Tasted by 1800kidney on 3/27/2010 & rated 90 points: Fruit forward, relatively high alcohol but not hot, good balance with acidity, bit of spice overtone but lacking verve...just not going anywhere despite cellar time (5426 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gregory Walter
PinotReport, Issue #48 (9/1/2007)
(Domaine Serene Pinot Noir Evenstad Reserve Willamette Valley) Login and sign up and see review text. | By Allen Meadows
Burghound, 4th Quarter, 2006, Issue #24
(Domaine Serene Pinot Noir Evenstad Reserve Red) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2006, IWC Issue #126
(Domaine Serene Pinot Noir Evenstad Reserve Willamette Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of PinotReport and Burghound and Vinous. (manage subscription channels) |
| Domaine Serene Producer website2003 Domaine Serene Pinot Noir Evenstad ReserveTASTING NOTES - Tony Rynders, Winemaker The enticing nose displays a complex array of cherry pie, raspberry cordial, marionberry, dried orange peel, caramel, vanilla and allspice. The palate delivers intense black raspberry, elderberry, pomegranate, rose petal, sassafras, oak spice and fine-grained tannins. The result is a wine possessing incredible power, length and complexity. VINEYARD Blend of Pommard (47%), Wadenswil (17%) and Dijon (36%) clones of Pinot Noir sourced primarily from estate vineyards in the Dundee Hills (83%) and Eola Hills (17%). CROP YIELD - 1.95 tons/acre. AGING - Aged 16 months in French oak barrels of which 74% were new. Unfined and unfiltered. VINTAGE NOTES Warm weather in late spring provided virtually ideal conditions for uniform flowering. Bloom concluded in 2 weeks and set was very good. Continued warm and dry conditions throughout the summer encouraged excellent flavor development in the grapes. Record heat accumulation led to an early harvest with MinimizePinot 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
Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article
#2012 vintage:
"Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds
#2013 vintage:
"The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds
#2014 vintage:
"The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com
"The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan |
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