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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 417 notes) - hiding notes with no text | | | Tasted by EyeDoc on 2/18/2024 & rated 91 points: Still fairly fresh with bright red fruits. Modest tannin on the finish but does show a bit of age here with some earthiness. (284 views) | | | Tasted by Handy1 on 8/25/2023 & rated 92 points: Last had this two years ago. Slow ox few hours and decanted half hour before drinking. No overwhelming oak. Slight funk on the nose. Fruit still good well integrated acidity. Very nice bottle (451 views) | | | Tasted by VinoAddict on 2/15/2023: Sadly, another flawed bottle of the Evanstad Reserve. Crumbly cork and hints of TCA. It's unfortunate because I know how good this wine and vintage can be... Hoping the next bottle is a return to form. (670 views) | | | Tasted by VinoAddict on 10/25/2022: Balanced Oregon Pinot Noir that is settled into a really nice zone. It's taking on more secondary flavors and still has some vibrant acidity that shows on the palate. Starting to showcase more earthiness and tart red fruit. Drinks well on its own, but also pairs nicely with a variety of dishes (and does particularly well with cheese). (952 views) | | | Tasted by Paul-SA on 10/1/2022 & rated 93 points: Impressive 15 yr old Pinot from Oregon still has so much life left. Good fruit and structure. The palate as nice tart fruit. Drinking well but still has a lot to give over the years. (1044 views) | | | Tasted by rmcnees on 12/26/2021 & rated 91 points: This was delightful, a perfect pairing with hearty winter beef french onion soup. Slight dark blackish bricking on the ruby color, medium bodied, notes of game, toast, earth and leather seemingly overtaking the bright cherry and red raspberry fruits, nicely balanced and a sense of elegance persist on the spicy tangy acidic but smooth polished finish.
https://unwindwine.blogspot.com/2021/12/domaine-serene-evenstad-reserve-pinot.html (1529 views) | | | Tasted by Handy1 on 7/29/2021 & rated 93 points: Dark cherry and spices drinking still very nicely. Fruit holding up likely still has a few years left (1635 views) | | | Tasted by Schwarzer Hund on 4/30/2021: Medium red color, mixed berry aromas upon opening which added depth after an hour of air time. Plenty of lush berry and strawberry fruit with subtle acidity, tannins were slightly noticeable. Finish was fruit-laden and of medium length. (1386 views) | | | Tasted by rocknroller on 4/3/2021 & rated 94 points: Medium red color with a 2mm orange edge. PNP, Drank 2 glasses over 90 minutes. This has an amazing spice profile on the nose with an array of high toned spices; clove, cardamom, bay leaf among others, very floral as rose petals abound, leather, dried earth, red berries, with hint of blood orange and vanilla. The palate is well integrated, with red raspberry, sappy cherry, nice ripeness to the fruit, dried wood and forest floor, sous bois, fine graphite and hints of vanilla on a medium bodied frame. Last bottle and very sad to see this go after many great experiences. In top form, with no worries for at least a few years. 93+ to 94pts. (1552 views) | | | Tasted by Melmoth on 3/22/2021: Previous note perhaps prematurely peevish--on night two both nose and mouth show much better delineation. Oak still seems overdone to me, but maybe this guy just needs more rest. My sense after a vigorous decant, and some hours open on night 1, was that fruit was faded enough and oak still so prevalent that the bottling wouldn't have time to hit optimal balance. But on night two fruit is more present, and the wine is much more balanced and open and has picked up weight as well. Hold. (1301 views) | | | Tasted by Melmoth on 3/21/2021: Consistently disappointed by this bottling. Poorly judged oak, still sticks out. Mildly engaging nose and muddy flavors. Poor typicity. Over-hyped for sure. I like the Yamhill bottling much more. (933 views) | | | Tasted by Winiac on 10/19/2020 & rated 91 points: Expressive bouquet and focused flavors, but not very concentrated. (1180 views) | | | Tasted by MichielV on 10/18/2020 & rated 91 points: W cheese souffle. This was very good. Great nose, fruit and finish! Excelle t balance and length. After disappointment with the other aged Serene-s, this was remarkable. Lots of life left but good now. Medium bodied. (993 views) | | | Tasted by likegoodwine on 7/3/2020 & rated 85 points: Pop and pour over 4 hours. Right after opening, lacking nose that over a few hours become heavily oaked aroma which do not commensurate with the taste. Closer to the opening of the bottle, nice acidity is prominent, but lacking fruit, but in time the fruit start to present itself, nice mid palate, and unimpressive after taste throughout. Some Beaujolais I bought recently at Costco for $10 is superior to this wine. In summary, un attractive nose, acceptable mid palate, nose and taste did not confirm, and unmemorable after taste. I would value a wine this caliber at about $15 tops. (1221 views) | | | Tasted by rmcnees on 4/11/2020 & rated 90 points: Consistent with earlier tasting notes - ruby color, medium bodied, raspberry, hint of black berry, strawberry, rhubarb, dusty rose with a touch of cinnamon spice.
https://unwindwine.blogspot.com/2020/04/domaine-serene-evensted-reserve.html (1454 views) | | | Tasted by markcic on 3/26/2020 & rated 89 points: Well since I have been home cooking every night while preparing dinner I have been coravining a glass of wine each night. This wine is drinking very well at 13 years old. The nose is fruit and the palate is dark cherry, red plums and hints of allspice. The finish was moderate. (1693 views) | | | Tasted by VinoAddict on 3/13/2020: Wow... A year ago I was starting to worry about the age-ability of this wine; those worries were clearly unfounded. It is currently downright delicious. Can't wait to tunnel through to the back of my cellar and pull more of these forward; incredible drinking right now. (1085 views) | | | Tasted by CWilliam on 2/10/2020: Last of 6 bottles purchased in 2011 from JJ Buckley.
Pop n pour and paired with grilled Salmon. Didn't note color. All-spice, cranberry, sweet cherry and cola on nose. On palate, medium body, high acidity, low tannins and very long finish. Flavor profile consistent with nose. While fully mature, it's drinking beautifully right now as others have noted. 92-93 range.
Need to buy some more current vintages of this wine. (1361 views) | | | Tasted by VinoAddict on 1/9/2020: So good. It's difficult to say more than I've already posted in previous tasting notes. Currently in the a perfect drinking window. Darker fruit character, with emphasis on dark cherry, baking spice, and black pepper. No urgency to drink it down, but this is showing so very well right now. (1086 views) | | | Tasted by jbpdxwine on 12/25/2019 & rated 93 points: Drinking phenomenally well right now. Dark cherry, beautiful balance, long black pepper finish. (982 views) | | | Tasted by sid_loves_wine on 11/29/2019 & rated 93 points: Happy that this beautiful Pinot is my 200th cellartracker review! Even coming from a "poor" vintage (rated "past peak" on spectator chart already) this was so beautifully fresh, energetic and addictive. Aromatic, rich dark cherry cola/plum with mild cinnamon-y spice- fairly one-note for a $75 wine (feels at least $25 too expensive), but very deep/intense and super lithe on the palate, low tannin but plenty of acidity/minerality. Felt like a ripe, jubilant new world pinot in flavor and a burgundy in texture. If this is what Evenstad is like even from a cooler vintage and 12 years in bottle, it's definitely special stuff- although I really wish it had more complexity lurking, I appreciated the combo of expressivity and elegance. (1346 views) | | | Tasted by markcic on 10/5/2019 & rated 89 points: Still drinking well at 12 years old. Opened an hour and a half before dinner and thankfully the cork did not break this time. The nose is fruit and the palate is dark cherry, red plums and hints of baking spices. The finish was moderate. Served with oven roasted salmon. (1187 views) | | | Tasted by markcic on 7/25/2019 & rated 89 points: Better than the bottle I had a few months ago despite the cork breaking. Perhaps that was a good thing as I had to pour through a vintorio. This bottle was dark cherry and raspberry with a touch of spice. A moderate to long finish. (1330 views) | | | Tasted by markcic on 6/30/2019 & rated 87 points: A nice pinot noir. Fruit on the nose, the palate is cherry, strawberry, with a hint of baking spices. The palate was a little lackluster either it was this specific bottle or the wine is starting to get tired. The finish was moderate. (1404 views) | | | Tasted by Schwarzer Hund on 3/27/2019: Light red color, light nose of floral red cherry, red cherry, strawberry fruit, good acidity, some spice, medium length smooth finish. Overall a delicate wine that was enjoyable with grilled veal rib chops. Cooked outside on the grill on a 50 degree day with 3-4 ft of snow on the ground. (1639 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, October 2011, Issue #44
(Domaine Serene Pinot Noir - Evenstad Reserve Villages Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (6/18/2011)
(Domaine Serene Pinot Noir Evenstad Reserve) Tart cherry nose; tart cherry, tart red fruit palate; medium finish 90 points |
NOTE: Scores and reviews are the property of Burghound and RJonWine.com. (manage subscription channels) |
| Domaine Serene Producer website2007 Domaine Serene Pinot Noir Evenstad ReserveVINEYARD: Blend of Pommard (38%), Dijon (44%) and Wadenswil (18%) clones of Pinot Noir sourced from our vineyards grown in the Willamette Valley: (Dundee Hills 66%) and (Eola Hills 34%).
CROP YIELD & AGING: 2.14 tons/acre. Aged 18 months in French oak barrels of which 67% were new.
VINTAGE NOTES: At Domaine Serene, we've always maintained that great wines begin with great vineyards. This was particularly true of the 2007 vintage, where a myriad of weather conditions and temperature changes made for a very challenging harvest. Yes, it rained, but as fastidious as Pinot Noir may be, a little rain is not a bad thing, especially in dry-farmed vineyards. Most importantly is to have strong, proactive vineyard practices and a sound, diligent winemaking team that maintains a level head and does not panic and pick early. 2007 was a cool, wet vintage and will answer all requests for lower alcohols. The wines are beautifully integrated and drinking much softer at an earlier age – that is to say these are balanced and nuanced wines that are enjoyable now but will reward proper cellaring.
Pinot 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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