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Domaine Serene Winery Hill Vineyard Pinot Noir 2008

Pinot Noir from Willamette Valley, Oregon
  • WS95
  • RP93
  • WE91
14.1% ABV
  • JS94
  • WE93
  • RP94
  • WS91
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14.1% ABV

Winemaker Notes

The 2008 Winery Hill Vineyard Pinot Noir has great purity of fruit and structure. 2008 delivered ideal conditions for making complex and full-bodied, complex Pinot Noir. So much so, that critics and fans alike agree that the 2008 wines may someday be counted as some of the best made in Oregon.

Critical Acclaim

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WS 95
Wine Spectator
Lithe and satiny, this glows with rich plum, blueberry, clove and crême caramel flavors, melding smoothly and lingering on the refined, evocative finish. Shows density and elegance. Best from 2013 through 2020. 350 cases made.
RP 93
Robert Parker's Wine Advocate
The 2008 Pinot Noir Winery Hill Vineyard is also made from Dijon clones. Not quite as expressive as the other single vineyard bottlings, it nevertheless delivers a lovely nose of spicy red fruits, incense, cinnamon, and cherry blossom. Savory, ripe, and smooth textured, it has the balance and structure to evolve for another 2-3 years. Drink it from 2012 to 2020.
WE 91
Wine Enthusiast
A tight, spicy Pinot with a chocolate heart, this has a lot of aging potential. The fruit and tannins are tightly wound at the moment, with a lavish coating of milk chocolate from the barrel aging. Cellar it another 5–6 years and let it knit together.
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Domaine Serene

Domaine Serene

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Domaine Serene, Willamette Valley, Oregon
2008 Winery Hill Vineyard Pinot Noir
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 temperate 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 even 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. The silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

YNG847321_2008 Item# 113621

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