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Domaine Serene Evenstad Reserve Pinot Noir (1.5 Liter Magnum) 2014

Pinot Noir from Willamette Valley, Oregon
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14.2% ABV
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14.2% ABV

Winemaker Notes

An exhibit in the mastery of blending, the 2014 Evenstad Reserve Pinot Noir evokes mystery. Provocative notes of black currant, dark cherries, and cloves fill the glass. In the mouth, it glides effortlessly across the palate exposing waves of complex flavors reminiscent of blueberry pie and compote. With velvet tannins, brooding depth and concentration, the long weighted finish lingers with great finesse and persistence.

Critical Acclaim

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JS 95
James Suckling
A soft and silky pinot with beautiful dried strawberries, blueberries and hints of vanilla to close. Medium to full body, ultra-fine tannins and a fruity finish. This is all about subtlety and freshness. Drink now.
WE 94
Wine Enthusiast
There is a darker fruit spectrum evident in the reserve, with notes of coffee, smoke, black fruits, a touch of charred wood all worked through, and without damping the core fruit flavors. Those bright flavors spotlight raspberry, plum and black cherry. A light cola flavor pokes through, with ripe tannins and proportionate acids. The barrel treatment is beautifully applied, adding sweet spice to the finish.
Editors' Choice
WW 94
Wilfred Wong of Wine.com
COMMENTARY: I am often skeptical when wineries produce a "reserve bottling." The resultant wines often show more extraction and depth, yet lack finesse and style. Fortunately, in the case of the Domaine Serene Evenstad Reserve, the wine exhibits power and style. TASTING NOTES: The 2014 Domaine Serene Evenstad Reserve Pinot Noir offers beautiful aromas and flavors of ripe red fruit, some earthy notes, and bright minerality in its aromas and flavors. Pair the wine's richness with lightly spiced grilled lamb chops. (Tasted: March 1, 2018, San Francisco, CA)
WS 92
Wine Spectator
Elegant and delicately expressive, with floral cherry and stony mineral aromas and sleekly complex raspberry, tea and spice flavors that build depth toward refined tannins. Drink now through 2023.
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Domaine Serene

Domaine Serene

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Domaine Serene, Willamette Valley, Oregon
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Ken and Grace Evenstad founded Domaine Serene Vineyards and Winery in 1989 when they purchased 42 acres of just-logged land in the Dundee Hills of Oregon to plant, grow and produce ultra-premium Pinot Noir. They have been involved in every aspect of growing, producing and marketing Domaine Serene wines. Ken and Grace own 462 acres of land in Yamhill County in the Willamette Valley of Oregon, 150 acres of land is planted to vine. In addition to Pinot Noir, which is about 95% of the wine produced, they also make a little Chardonnay and Syrah. Their wines have won many accolades and awards, including over 80 wines scoring 90 points or higher by Wine Spectator.

Willamette Valley

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a Mediterranean climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and winter.

Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. Silty, loess soils are found in the Chehalem Mountains.

Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

SWS481079_2014 Item# 370090