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| Community Tasting Notes (average 93.9 pts. and median of 94 pts. in 9 notes) - hiding notes with no text | | | Tasted by BigKeith on 6/5/2023 & rated 94 points: Still excellent (291 views) | | | Tasted by Wineson on 3/31/2018 & rated 94 points: Really working on all cylinders - nose, palate, after. Great! (1654 views) | | | Tasted by BigKeith on 10/21/2017 & rated 94 points: Excellent finish (1784 views) | | | Tasted by andrewdl on 1/15/2016 & rated 95 points: Probably my favorite Domaine Serene ever. (2605 views) | | | Tasted by Wineson on 5/11/2015 & rated 92 points: Decanted thru aerator and then poured. A little woody on the nose and a touch bitter on the mouth and again on the finish. Good, but needs more time to integrate those tannins. (2712 views) | | | Tasted by cupoverflowing1 on 5/7/2015 & rated 94 points: best in class with just a few other Oregon Pinots we tasted, but poor QPR compared to outside competition and even single vinyard Serene offerings (2514 views) | | | Tasted by MC2 Wines on 2/20/2015: Back in the Willamette; 2/15/2015-2/20/2015 (Willamette Valley): This was much bigger than the Grace. Almost a burly older brother of sorts. Not really ready at all yet - still quite tight. Mostly black fruit. Not quite as light on its feet. Still, lots of really good potential. (2419 views) |
| 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.MonogramFrom MonogramWine.com: WHAT IS MONOGRAM? Monogram is Domaine Serene's most complex and age-worthy offering. It is a unique blend of estate-grown Pinot Noir from hand-selected lots from the //Evenstad Estate//, //Jerusalem Hill Estate// and //Winery Hill Estate//.
HOW IS MONOGRAM MADE? Monogram is a selection of single vineyard candidates from our three vineyard estates. Monogram relies heavily on Dijon clone Pinot Noir to provide dark fruit flavors and structure. Aging for 18 months in new French oak barrels adds complexity.
WHY DO WE MAKE MONGRAM? Monogram exemplifies the greatness of Oregon Pinot Noir. It is the fulfillment of Domaine Serene owner, Ken Evenstad's vision of a robust and more structured Pinot Noir; one to stand the test of time. Monogram is carefully hand-selected, from only the best barrels, and is made in extremely small quantities when the vintage is appropriate. We do not produce Monogram every year.
WHY IS MONOGRAM SPECIAL? Only certain vintages have the depth, richness, and dark-fruited characteristics which are worthy of going into Monogram. Monogram is aged in new French oak barrels for 18 months and further aged 24 months in bottle before release. It is truly the epitome of American Pinot Noir and one that will offer handsome rewards with years of proper cellaring.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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