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Domaine Serene Pinot Noir Yamhill Cuvee - 2018 (750ml)
Domaine Serene Pinot Noir Yamhill Cuvee - 2018 (750ml)
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Deep scarlet. Spice-accented cherry and dark berries on the fragrant nose. Juicy and focused on the palate, offering bitter cherry, blueberry and licorice flavors and a jolt of cracked pepper on the back half. Closes long and gently chewy, with repeating spiciness, building tannins and a sweetening hint of mocha. - Josh Raynolds February 2022
This is an exceptionally aromatic year for this wine, which jumps from the glass with spicy raspberry and cherry fruit. In the mouth it's sharp and a bit peppery, with some bite to the tannins. Aerate it if drinking over the next couple of years, or give it a bit of cellar time to smooth it out further. — Paul Gregutt
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Pinot Noir is responsible for some of the world’s finest wines. Famed for producing the red wines of Burgundy and the Côte d’Or in particular, it is now widely grown in cool climates across Califonia and Oregon, and with increasing success in New Zealand. Although typically used to produce varietal wines, Pinot Noir makes a significant contribution in the wines of Champagne, where it is vinified as a white wine and blended with Cardonnay and Pinot Meunier. On the whole, fresh summer fruit of strawberries, raspberries and red cherries tend to be the identifying qualities, however richer versions express darker fruit including black cherries (kirsch), cherry cola, leather and violets to name a few.
Oregon is without a doubt establishing a reputation for producing to some of America’s finest wines, made from Pinot Noir, Pinot Gris and Riesling. The Willamette Valley is the largest and most well known AVA. The Dundee and Eola hills, as well as Ribbon ridge are three of its most promising sub-regions.
Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.