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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 200 notes) - hiding notes with no text | | | Tasted by prasm on 4/28/2024 & rated 93 points: PnP, consumed over 3 hours. Appearance: Clear, medium ruby-garnet. Nose: Clean, medium+ intensity with developed aromas of dried cranberry, sweet tobacco, brown sugar, cinnamon, and leather. Palate: Dry, medium acid, medium tannin is surprisingly persistent, medium body, medium+ intensity, 14.2% abv with developed flavors of cinnamon, baking spice, and dried cranberry with a medium+ finish.
Balance: Excellent
Length: Excellent-Outstanding
Intensity: Excellent-Outstanding
Complexity: Very Good-Excellent
This has aged beautifully with the fruit showing candied and dried notes with a lovely spice backbone. Hard to imagine this getting better from here but should drink well for 3-5 years easily. (451 views) | | | Tasted by GSD House on 4/20/2024 & rated 89 points: Disappointing for this Reserve. As others have noted raisin color, no finish. (388 views) | | | Tasted by EdwardsCellar on 12/28/2023 & rated 93 points: my favorite willamette pinot. concentrated dark red fruits with balance and subtle earth notes. beautiful but my last bottle. paired superbly with asian salmon. (950 views) | | | Tasted by sangee_ks@yahoo.com on 12/25/2023 & rated 93 points: Beautifully aged wine. Color between garnet and brick. No fruit on nose at all. Leater, tobacco, slight wood on nose. Forest floor flavors with a light body and cocoa on the back palate. Clear. Short finish. (796 views) | | | Tasted by sjp1323 on 11/24/2023 & rated 93 points: Worth the wait! (965 views) | | | Tasted by bonedoc on 11/24/2023 flawed bottle: Corked (835 views) | | | Tasted by jwp.beekman@gmail.com on 10/27/2023 & rated 90 points: Beautiful. Long legs in the glass. Nose has nice fruit with a bit of cellar/oak and hint of vanilla. Shows a bit of age. Spice cherry oak vanilla earthy. Long finish show more vanilla and red fruit. Paid 65. Well worth it. (1052 views) | | | Tasted by Vince_chip on 10/15/2023 & rated 93 points: Beaucoup de fruits rouges, des tanins vaporeux, une belle acidité qui vient en complément avec le reste du vin. Bonne longueur. Sans être transcendant, c'était très bon. (795 views) | | | Tasted by wino121 on 7/17/2023 & rated 92 points: This one was on spot, terrific. (1137 views) | | | Tasted by wino121 on 7/11/2023 & rated 89 points: This bottle seems to be at the end of its rope, a raw finish is the culprit.
Slight raisining in color and on the nose.
I’ve had a lot of bottle variation..weird. And have 6 nore to plow thru.
Still a ok for weeknights at this point.
Drink now is my advice . (920 views) | | | Tasted by dulcamara on 7/2/2023 & rated 94 points: Best new world pinot I've ever had. I bought 6 of these and drank 3 of them before this one.
Dayum! I smell barnyard in this one. I'll be waiting for while, but not a long while, to drink the other two.
I see the ratings for this have been trending up. I can understand that. (931 views) | | | Tasted by Gladstone Lake on 6/8/2023 & rated 93 points: This is drinking really nicely now. Supple and full of fruit. Ignore the guidance, this has some life left. (1013 views) | | | Tasted by bin905 on 5/11/2023 & rated 92 points: Beautifullly rich and flavorful. (1015 views) | | | Tasted by Bellissimo on 2/25/2023: Lovely bottle, delicate cherry, forrest floor, baking spices. Nice balance and tannins are silky smooth. (1272 views) | | | Tasted by K&J on 1/14/2023 & rated 92 points: Good solid Pinot. Delicate, not powerful. (1313 views) | | | Tasted by JJLeeming on 11/26/2022: Drank with Sottile’s in Mystic. Fabulous wine, light but complex, mild oak and red fruit notes (1563 views) | | | Tasted by Baron Slick on 10/12/2022 & rated 94 points: What a wine. So elegant yet sauvage. Earth-driven notes of cherries, raspberries, and wet soil are backed by shapely textures and lovely, bottle-age depth, maturity, and complexity. Tremendous purity, phenomenal balance, and impeccable structure, this is just fantastic. (598 views) | | | Tasted by larsth on 9/1/2022 & rated 91 points: Full bodied, mainly dark-fruited, smooth and easygoing with some warmth from this hot year. It also has some cola sweetness. It lacks a bit of edge and tension in my view but certainly well produced. (1949 views) | | | Tasted by gotwine? on 8/3/2022 & rated 87 points: Disappointed with this one. By far my least favorite from this producer. (1918 views) | | | Tasted by Winedad53 on 6/20/2022 & rated 93 points: Going strong with plenty of life, this flagship wine of a great producer shows red fruit, currant, touch of pomegranate and raspberry must. Side-by-side with the Reserve Chardonnay from sane vintage, showing 2014 to be a really solid vintage for Domaine Serene. (1864 views) | | | Tasted by sjp1323 on 4/17/2022 & rated 92 points: Well integrated and drinking very well. (2011 views) | | | Tasted by Love Good Wine on 1/22/2022 & rated 93 points: A lovely Pinot (2401 views) | | | Tasted by Eroling on 1/14/2022 & rated 93 points: Truly fine with a light body and elegant finish. Still feels overpriced, but elegant and complex. (2018 views) | | | Tasted by doug374 on 11/25/2021 & rated 92 points: Fruit, barn, vanilla present in the taste all combined to work well with turkey and sides for Thanksgiving. About half preferred the the alternative Zinfandel blend (2339 views) | | | Tasted by wino121 on 10/14/2021 & rated 92 points: In the bubble, delightful.
Drink now thru 2024 (2776 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, Oregon Pushes the Quality Needle for Pinot (Jan 2018) (1/18/2018)
(Domaine Serene Pinot Noir Evenstad Reserve Oregon Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (7/6/2017)
(Domaine Serene Pinot Noir Willamette Valley Evenstad Reserve, Red, United States) Subscribe to see review text. | By William Kelley
Decanter, Oregon Pinot Noir
(Domaine Serene, Evenstad Reserve Pinot Noir, Willamette Valley, Oregon, USA, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JamesSuckling.com and Decanter. (manage subscription channels) |
| 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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