|Englewood Wine Merchants||USD 45.00 $45.00 750ml|
|K&L Wines||USD 69.99 $69.99 750ml|
Cabernet/Merlot "Serene" 2004
This single vineyard Chardonnay is proof that Oregon Chardonnays can hold their own and age extremely well. With up front beautiful aromas of fall spices, lemon cake and caramel, tropical fruit flavors with a lush mouthfeel and long toasty finish = extremely palatable and ambrosial.
Spent a weekend in the Dundee Hills area and this was by far one of my favorite wines. This one will be a constant in my collection.
Excellent Pinot Noir, richness that can match a duck and special meals.
External Reviews for Cabernet/Merlot "Serene"
Cote Sud is one of seven vineyards of Domaine Serene�s Evenstad Estate located atop the southernmost of the Dundee Hills. It was planted in 1992 to Dijon clones and is fermented in Burgundian barrels. Rich, creamy, toasty and a vibrant texture, this affordable gem might remind you of a top Meursault animated by American extroversion!
Domaine Serene Cote Sud Oregon The nose displays complex aromatics reminiscent of ripe citrus, quince, lemon custard, toast, clove, and anise. The palate shows vibrant green apple, honeydew melon, key lime, and mineral with a touch of marzipan and cedar on the lengthy finish.
Our best selling Pinot Noir for the 4th year in a row! Domaine Serene, led by owners Ken and Grace Evanstad and winemaker Tony Rynders, consistently turn out absolutely stunning wine that is very reflective of the Oregon style. Beautiful aromas of dark cherry, red raspberry, pipe tobacco, milk chocolate, pomegranate and earth. The palate is rich and supple, showing black raspberry, cherry pie, black currant, rose, violet and oak spice with a persistent and seamless finish.
Food Pairings for Cabernet/Merlot "Serene"
Grilled Lamb Rib Chops with a Rosemary & Sage Crust Recipe
Asian Steak, Watercress & Spinach Salad with Hoisin Vinaigrette Recipe
Grilled Butterflied Leg of Lamb with Garlicky White Beans Recipe
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Lamb Kebabs in Pomegranate-Walnut Marinade (Kebab-e Torsh) Recipe
Grilled Boneless Leg of Lamb with Black Olive Purée Recipe
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