Oregon red blend (Pinot Noir and Syrah from Walla Walla) 2012 Domaine Serene Grand Cheval, $85. Launched more than a decade ago as a "steak wine" by the founders of this Pinot house. 2012 Domaine Serene Grand Cheval, $85. Mid-dark garnet, amber edges, viscous (14.7 alc.); red and black fruit nose, peppery, berries and wood (17 months oak aging, 67% new French oak); low-mid acids; softening tannins; long semi-chewy slightly hot finish. 16 UC Davis scale, 90 other scales.
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This is just an odd wine. It has some of the elegance of pinot noir and the syrah is more reminiscent of cabernet to me. This is a nice wine to pair with steak. While it was relatively robust, I feel that it may have lost liveliness. I wouldn't be surprised it it was better a couple years ago.
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Slo-oxed for 30 minutes. Color is a clean deep violet to a faded rim. Initial nose shows red fruits and a bit of that "Syrah funk". The medium bodied palate shows more red fruits, earth, and touches of smoke and spice, but with more acidity than needed to balance. Struck us as kind of being neither here, nor there -- way more than what we expect in a Pinot Noir; but way less than what we expect in a Syrah. Hard to say where it is in its development, or how long it may hold.
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Clear deep ruby/violet; clean medium plus nose of jammy blueberries, jammy cassis, leather, savoury herbs, graphite, vanilla and a hint of balsamic; dry; medium plus acidity; medium tannins; high alcohol; medium body; palate is tarter with addition of cocoa - not as interesting as nose; medium plus finish; drink now - it feels like it’s starting to fade; blend of Syrah and Pinot Noir - not as powerful a wine as the label would have us believe - although perhaps it’s mellowed with time
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A solid, tasty, blackberry and current hearty red more in the style of a sturdy Spanish rioja red with a meat pairing than an elegant Pinot Noir, but it won’t disappoint you...nice finish. It went well with ham for an Easter dinner.
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Not connecting with this wine. Nose and palate have a slightly medicinal character (Nyquil). Medium to Full bodied, Vegetal on the mid palate. Tannic. I think this needs some time. Hope it improves.
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Drank over three days. This wine remains an enigma, though not to imply the blend is not harmonious. One can pick out the meaty and earthy Walla Walla appellation Syrah component and the floral cola element of Willamette Pinot Noir. Interesting!
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Fascinating bouquet of elegant Pinot Noir perfume and high quality Walla Walla Syrah. Explosive, vibrant, and powerfully structured. Delightfully silky texture. This offering at least pushes against and may actually bend the space-time continuum! Pure pleasure now, likely better in time. Elated to have a bottle! Thank you Hammer75!
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Wedding weekend wine tasting! (Willamette Valley): Our first experience with this wine. It wasn't quite at the same level as the single vineyards, but it was definitely an interesting wine that paired really well with dark chocolate. Nice and deep flavors (I might have misunderstood, but I think this has a bit of a Syrah or at least I did get Syrah-like characteristics in it).
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This wine is 2/3rds Syrah from Oregon (right across from Walla Walla, WA) and 1/3rd Pinot Noir. The aromas are really rich and meaty, coupled with a floral note. Pretty nice, surprisingly. The palate entry is soft, offering decent texture and tannic build up. Rich and pure flavors that tend towards the dessert spectrum. Again, the wine feels acidified on the finish, because there's an unbalanced amount of acid present compared to the fruit expression on the palate. Just out of structural balance with the other components of the wine.
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2/23/2023 - sdwineguru Likes this wine: 90 Points
Oregon red blend (Pinot Noir and Syrah from Walla Walla) 2012 Domaine Serene Grand Cheval, $85. Launched more than a decade ago as a "steak wine" by the founders of this Pinot house. 2012 Domaine Serene Grand Cheval, $85. Mid-dark garnet, amber edges, viscous (14.7 alc.); red and black fruit nose, peppery, berries and wood (17 months oak aging, 67% new French oak); low-mid acids; softening tannins; long semi-chewy slightly hot finish. 16 UC Davis scale, 90 other scales.
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1/21/2023 - galewskj wrote: 89 Points
This is just an odd wine. It has some of the elegance of pinot noir and the syrah is more reminiscent of cabernet to me. This is a nice wine to pair with steak. While it was relatively robust, I feel that it may have lost liveliness. I wouldn't be surprised it it was better a couple years ago.
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10/22/2021 - VlgJeff wrote: 88 Points
Slo-oxed for 30 minutes. Color is a clean deep violet to a faded rim. Initial nose shows red fruits and a bit of that "Syrah funk". The medium bodied palate shows more red fruits, earth, and touches of smoke and spice, but with more acidity than needed to balance. Struck us as kind of being neither here, nor there -- way more than what we expect in a Pinot Noir; but way less than what we expect in a Syrah. Hard to say where it is in its development, or how long it may hold.
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7/4/2020 - Brent25 Likes this wine: 90 Points
Clear deep ruby/violet; clean medium plus nose of jammy blueberries, jammy cassis, leather, savoury herbs, graphite, vanilla and a hint of balsamic; dry; medium plus acidity; medium tannins; high alcohol; medium body; palate is tarter with addition of cocoa - not as interesting as nose; medium plus finish; drink now - it feels like it’s starting to fade; blend of Syrah and Pinot Noir - not as powerful a wine as the label would have us believe - although perhaps it’s mellowed with time
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4/12/2020 - Tricks Likes this wine: 93 Points
A solid, tasty, blackberry and current hearty red more in the style of a sturdy Spanish rioja red with a meat pairing than an elegant Pinot Noir, but it won’t disappoint you...nice finish. It went well with ham for an Easter dinner.
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12/26/2016 - Amerique wrote: 90 Points
Interesting Syrah/Grenache blended wine. Round, soft but tight blackberry with spice and vanillin flavors, excellent structure, ample finish.
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5/15/2016 - Theressa Likes this wine: 90 Points
Amazing with steak and brussel sprouts. First time cooking with dry aged meat.
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4/20/2016 - rocknroller wrote: 88 Points
Tasted over 10 minutes. Very spicy, pepper, blood meal, sauvage, meat, black currant, some earth, heat, wood.
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2/11/2016 - DesertDrinker wrote: 80 Points
Not connecting with this wine. Nose and palate have a slightly medicinal character (Nyquil). Medium to Full bodied, Vegetal on the mid palate. Tannic. I think this needs some time. Hope it improves.
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12/25/2015 - Motz wrote: 93 Points
Drank over three days. This wine remains an enigma, though not to imply the blend is not harmonious. One can pick out the meaty and earthy Walla Walla appellation Syrah component and the floral cola element of Willamette Pinot Noir. Interesting!
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11/3/2015 - Motz wrote: 94 Points
Fascinating bouquet of elegant Pinot Noir perfume and high quality Walla Walla Syrah. Explosive, vibrant, and powerfully structured. Delightfully silky texture. This offering at least pushes against and may actually bend the space-time continuum! Pure pleasure now, likely better in time. Elated to have a bottle! Thank you Hammer75!
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10/11/2015 - MC2 Wines Likes this wine:
Wedding weekend wine tasting! (Willamette Valley): Our first experience with this wine. It wasn't quite at the same level as the single vineyards, but it was definitely an interesting wine that paired really well with dark chocolate. Nice and deep flavors (I might have misunderstood, but I think this has a bit of a Syrah or at least I did get Syrah-like characteristics in it).
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9/27/2015 - David Paris (dbp) wrote: 89 Points
This wine is 2/3rds Syrah from Oregon (right across from Walla Walla, WA) and 1/3rd Pinot Noir. The aromas are really rich and meaty, coupled with a floral note. Pretty nice, surprisingly. The palate entry is soft, offering decent texture and tannic build up. Rich and pure flavors that tend towards the dessert spectrum. Again, the wine feels acidified on the finish, because there's an unbalanced amount of acid present compared to the fruit expression on the palate. Just out of structural balance with the other components of the wine.
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