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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 97 notes) - hiding notes with no text | | | Tasted by Jshire on 6/4/2023 & rated 91 points: Still showing well, maybe even better than a few years ago. (240 views) | | | Tasted by Derek Darth Taster on 12/21/2021 & rated 92 points: New World Pinot Noir theme lunch at SSG. Tasted blind. Drank in Grassl Cru.
Appearance is clear, pale intensity, ruby colour. Legs.
Nose is clean, medium+ intensity, with aromas of red cherries, sweet spices, underlying stony minerality. Earth after a lot of air. Developed.
On the palate, dry, high acidity, medium alcohol (13.5%), medium+ tannins, medium body. Medium+ intensity, with flavours of red licorice, sweet red cherries, sweet spices, stony minerality. Savoury earth and some caramel integrated oak with more air. Medium+ finish.
Very good quality. Ah finally a Domaine Serene Pinot I tasted that is old enough to have the oak integrated in already. Good stuff. Good structure. (1025 views) | | | Tasted by melvinyeowq on 12/21/2021: New-world Pinot lunch: I thought this was very similar to the Rose & Arrow so I guessed Oregon Pinot, turned out that they were from the exact same plot. Cooler area compared to the Eola-Amity Hills that I tried previously that had a horrible kirsch note to it, this held its restraint much better despite some red cherry character. Out of all the wines it had the least candied notes by the end of lunch. (1121 views) | | | Tasted by Basicallyjones on 1/1/2020 & rated 95 points: Drinking excellently. Holy shit, I am glad I sat on this bottle for so many years. It still has a ton to give too. Elegant, sexy, perfect. (1450 views) | | | Tasted by jmottern on 10/13/2019 & rated 95 points: Perhaps the best bottle of wine I have had this year! Opened the bottle and let it breathe 45 minutes. Medium red medium body pinot noir. Ver smooth sophisticated dark berry, cherry fruit with a hint of licorice. Very nice finish. (1448 views) | | | Tasted by Wineson on 5/10/2017 & rated 91 points: Drank over several nights (3057 views) | | | Tasted by BayAreaWildcat on 2/17/2017 & rated 91 points: Raspberry, strawberry, flint, graphite (2674 views) | | | Tasted by rickspicks on 11/4/2016 & rated 92 points: So incredibly consistent from vintage to vintage. About as elegant a pinot as you can find from Oregon. Light-to-medium weight body, super-silky texture, terrific floral aromatics, good complexity, great balance and totally seamless. Focused red cherry, spice and earth with a dusty character. Always love it. (3003 views) | | | Tasted by jmottern on 10/19/2016 & rated 90 points: Dark red medium body pinot noir. Very smooth mixture of blackberry and raspberry fruit. Nice finish. I wanted to like the bottle more because of the vineyard and price. This wine will be better in 2 or 3 years. (2305 views) | | | Tasted by gew71walsh on 9/13/2016 & rated 90 points: Since last tasting, this is still a nice Oregon Pinot. Red cherries on the nose and palate. Not overly alcoholic. Soft and silky. Paired with pork stir fry. (2420 views) | | | Tasted by Sourdough on 7/3/2016 & rated 91 points: No need for tasting details for there are plenty of those. Has several years before it will be over the peak but drinking beautifully right now. Silky and lovely. (1621 views) | | | Tasted by jlmaz on 5/3/2016 & rated 89 points: Even better on the second night. (1612 views) | | | Tasted by jshearer on 4/23/2016 & rated 91 points: No formal notes but a nicely balanced wine. 2010 is such a great vintage. (1273 views) | | | Tasted by BigTex22 on 3/30/2016 & rated 92 points: Popped and poured - nose was a bit reserved, but this mid-weight wine is silky with good fruit and a persistent finish. I think if we had decanted this wine, the aromatics would have opened up. Nice bottle for the price, in the zone, but will likely drink well for the next several years. (1413 views) | | | Tasted by canefan on 1/1/2016 & rated 91 points: Great wine. It was like drinking an aged burgundy. (1607 views) | | | Tasted by wino121 on 12/30/2015 & rated 91 points: Certainly better than the last btl, PNP, ruby clear red in color,
The usual Oregon suspects on the nose, med to light bodied, med short on the finish is what holds it back. Med life now with no real age issues.
Paired with pheasant Coq au Vin. (1269 views) | | | Tasted by Sourdough on 12/11/2015 & rated 90 points: Initial funky aroma went away in about 15 minutes. Near perfect after half an hour. Mainly plum and cherry red fruit. Plenty of acid. Long but relatively predictable finish. (1347 views) | | | Tasted by gew71walsh on 11/17/2015 & rated 90 points: Red berries and spice. Not heavy handed as some US pinots. A good representative of Oregon. It finished off an evening of fine home dining with a group of friends. (1287 views) | | | Tasted by wino121 on 10/11/2015 & rated 88 points: While beautiful in the glass, and a smart nose, this lacked mid palete body and the finish was weak.
Paired with a pork roast, and it did not hold up under pressure, so to speak. (1435 views) | | | Tasted by christyspring on 9/9/2015 & rated 91 points: Really lovely bright cherry. Medium to light bodied. Enjoyable with Salmon this evening, but agree with "Sourdough" in that it may be even better in a year or two - drink the remainder in 2016! (1316 views) | | | Tasted by Wineson on 8/25/2015 & rated 92 points: It hit the spot! (1376 views) | | | Tasted by Sourdough on 4/15/2015 & rated 91 points: Lovely comes nose. Pale color. Lovely, clean cherry flavor with good acidity and long finish. Very enjoyable. Probably better in year. Open next bottle in 2016 (2270 views) | | | Tasted by ajbergren on 3/27/2015 & rated 91 points: Translucent red with a fading rim of pink. Nose of ripe red fruits- raspberry, cherry, and strawberry, with some oak spice. Palate all those red fruits, with raspberry up front and striking acidity. Tannins and oak are well integrated- this is very much like a well-done Burgundy! (1603 views) | | | Tasted by WineCPA on 3/25/2015 & rated 90 points: Medium bodied. Ruby red in color. Medium acidity with red cherry. Lacking depth but pleasant to drink. (1915 views) | | | Tasted by nortonnose on 3/19/2015 & rated 90 points: My first taste of this producer. Dark crimson. Earthy, dark fruit nose. Dark raspberry palate. Not much acidity. Nice quaffer from Willamette Valley (1848 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, July/August 2013, IWC Issue #169
(Domaine Serene Pinot Noir Yamhill Cuvee Willamette Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Domaine Serene Producer websiteDomaine Serene Pinot Noir Yamhill CuvéeCote SudPinot 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.Yamhill CuvéeCote SudUSAAmerican 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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