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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 210 notes) - hiding notes with no text | | | Tasted by jwp.beekman@gmail.com on 2/23/2024 & rated 92 points: Ruby red. Still very good. Fruit on the nose, darker on the palette. Lovely finish. (296 views) | | | Tasted by wineshaman on 8/20/2023 & rated 87 points: PNP, next to last bottle,, unfortunately the fruit had faded on this particular bottle, still drinkable but lacking the freshness of the previous three bottles. Based on this bottle I would drink up. (630 views) | | | Tasted by pdxwinefan on 6/21/2023: Garnet colored, beginning to rust a bit. Very short decant. Subtle barnyard blending with soft cherry, some strawberry. Not bright but it still has life, and feels completely integrated. Has aged nicely. (621 views) | | | Tasted by Jalexander on 4/14/2022 & rated 94 points: The 2011 vintage, very underrated at the time, has aged superbly into a luscious expression of a classic Willamette Valley Pinot vintage. This bottle is in a very good place to enjoy right now. (1601 views) | | | Tasted by wineismylife on 3/16/2022 & rated 92 points: WIML92
Tasted non blind.
Garnet color in the glass, clear looking throughout. Nose of Birch, raspberries and cherries. Flavors of raspberries, red berries and strawberries. Medium to bright acidity, medium tannin, medium to full bodied. Drink over the short term. (1702 views) | | | Tasted by P&KCellars on 11/25/2021 & rated 91 points: One of my favorite Pinot Noir's from the US. Just a delicious wine (1719 views) | | | Tasted by Gary and Joanne on 11/19/2021 & rated 91 points: Red fruit, dried flowers, silky, balanced and just fantastic! - wish I bought more. (1553 views) | | | Tasted by wineshaman on 9/4/2021 & rated 90 points: Decanted and tasted, floral nose, red cherry, plums, raspberry, some minerals, integrated tannins, drink soon. (1687 views) | | | Tasted by mydi on 7/30/2021 & rated 90 points: Drinking very well now. Ripe cherries, juicy, good finish. (1228 views) | | | Tasted by Markham in Arlington on 5/28/2021 & rated 94 points: Dried strawberries, wet leather, savory. (1308 views) | | | Tasted by beezer6 on 11/3/2020 & rated 88 points: Let breathe about an hour.
Bigger richer styling as a whole.
Slightly reductive darker cherries, lots of spice.
Palate has liqueur fruit element that I don't particularly love but Jill did - taste preference.
Wine was fine but I've had better from DS - this vintage?
I know '11 was lighter in style than '12 and this was atypical of the vintage. (1877 views) | | | Tasted by mydi on 10/9/2020 & rated 88 points: Nice and structured but seems to be very dry compared to still me others. Still enjoyable. (1722 views) | | | Tasted by Bandreas on 8/12/2020: Acidity and tannins on the nose.
On the palate robust with more of the same. Missing length, depth and complexity.
Not worth its price.
Will not improve anymore. Drink up. (1801 views) | | | Tasted by Winning_Wines on 8/6/2020 & rated 93 points: PnP out of a 375ml bottle. Drinking beautifully right from the start. I love the earthiness of this wine. It is very grounded and balanced. Noticeable hints of spice and red fruits. Really good stuff. Some slight bricking on the edges, but no signs of fading whatsoever. (1643 views) | | | Tasted by tdrilling on 7/19/2020 & rated 93 points: Nice wine , showing how some producers could capitalize on a challenging vintage. Could use 1+ hour decent. (1570 views) | | | Tasted by dundeehills on 5/21/2020 & rated 93 points: Drinking beautifully (1373 views) | | | Tasted by Derek Darth Taster on 5/5/2020 & rated 92 points: Drank over a few hours. Drank in Grassl Cru.
Appearance is clear, pale intensity, ruby colour. Legs.
Nose is clean, medium+ intensity, with aromas of vanilla, toasty oak, pretty red cherries, ripe strawberries. Developing.
On the palate, dry, medium alcohol (13.1%), medium+ tannins, medium+ body. Medium+ flavour intensity, with flavours of red cherries, ripe strawberries, cranberries, sweet spices, toasty oak. Medium+ finish.
Good quality. Fruit is nice and elegant, with the oak rather obvious and bulking the wine up a bit. Needs maybe 2-3 years for the oak to integrate further. Could be nicer then. (1527 views) | | | Tasted by KTelaak_Buffalo on 2/6/2020 & rated 94 points: Outstanding!! Delicate and well balanced. Fruit is vibrant. Incredibly smooth. Ready to go right out of the bottle. (1547 views) | | | Tasted by ashikoh on 1/29/2020 & rated 87 points: light ruby, some bricking at the rim; cherry, thyme, caramel, charcoal; tart red cherry, red currants; light bodied, lean, good acidity, very light tannin, 13.1% ABV; although decent wine from a disappointing vintage, not worth $105, would drink now (1520 views) | | | Tasted by cweiner on 1/11/2020 & rated 94 points: Last two- would buy more if available to me. Truly one of the nicest pinots I have tasted over the past year. (1461 views) | | | Tasted by likegoodwine on 1/7/2020 & rated 87 points: Fruit faded, lack of body, watery, short after taste. Not unpleasant, just vin ordinaire. I placed value of under $9. (1460 views) | | | Tasted by VlgJeff on 12/11/2019 & rated 90 points: Slo-oxed for 30 minutes and continued to open for another 10 to 15. The nose showed a bit 'funky' but that blew off during aeration. On the medium bodied palate there was a nice presentation of dark red fruit, a dose of earth, and a touch of oak, all wrapped in relatively balancing acidity, with a medium finish. I felt the fruit was beginning to fade in relation to the earth notes and oak, so no need to hold. (1408 views) | | | Tasted by carlsport on 8/22/2019 & rated 91 points: Fruit has faded a touch, but a very elegant Pinot remains (1579 views) | | | Tasted by golfhawk on 7/24/2019 & rated 93 points: The fruit is fading but still a very interesting Pinot from a cool vintage. (1631 views) | | | Tasted by brentb on 6/18/2019 & rated 88 points: Fruit has faded, acidity level quite high. Not the cocktail wine I was looking for. Might have been better with food. (1603 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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
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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