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Domaine Serene Yamhill Cuvee Pinot Noir 2010

Pinot Noir from Willamette Valley, Oregon
  • WS91
  • WE90
13.3% ABV
  • RP92
  • WE92
  • WW91
  • JS93
  • WE92
  • WS91
  • D95
  • JS93
  • WE92
  • WS91
  • WE90
  • WE91
  • JS92
  • WS91
  • RP91
  • CG90
  • W&S92
  • W&S93
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13.3% ABV

Winemaker Notes

Yamhill Cuvée has an aroma profile that consists of red fruits, minerals, spice, earth, and hint of French Oak. The palate offers youthful tannins and balanced acidity which lead to a smooth and graceful finish. It is approachable in its youth, while maintaining the elegance and finesse of a Domaine Serene Pinot Noir.

Critical Acclaim

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WS 91
Wine Spectator
Lively, lithe and inviting, offering an array of red fruit, floral and spice overtones, coming together on the focused, deftly balanced finish.
WE 90
Wine Enthusiast
This cuvée is billed as the "little sister" to the winery's Evenstad Reserve, and the flavors fit the title. There is a pleasing roundness and an immediate accessibility, with flavors of red fruit and light chocolate in the foreground. Brambly berries are at the core, with highlights of malted milkshake, spice and a hint of finishing citrus.
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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 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.

TRD2215_2010 Item# 126949