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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.4 pts. and median of 92 pts. in 41 notes) - hiding notes with no text | | | Tasted by cct on 3/15/2024 & rated 94 points: Pop and pour. Drunk over several hours.
At first la oamy ferrous, earth driven nose with undergrowth, bouillon, savory herbs and a mix of dark and red fruits. It fleshes out over a few hours, gains more fruit. It's midweighted and sapid with excellent palate presence, with breadth and intensity without heaviness. Savory and soil more than fruit driven. Structured, harmonious and balanced. Power and poise. Long. At peak. 94 (263 views) | | | Tasted by huevosconvino on 6/11/2022: Impressively fresh, with strong acid even after 24 years. Remains my favorite vintage of this wine...red and black cherries with a subtle earthy texture and mild tannins. Precisely balanced, drinking flawlessly right now without decanting. (836 views) | | | Tasted by huevosconvino on 12/26/2021 & rated 99 points: Perfect. Phenomenal wine, my favorite vintage of all time. (1051 views) | | | Tasted by senesd on 2/22/2020 & rated 92 points: deep red color. Classic Oregon point nose with some hints of barnyard earthiness. Great fruit /acid balance and finish. Still has a number of years if properly collared (1379 views) | | | Tasted by Quiet Lion on 5/24/2018 & rated 93 points: Pop and pour. Drinking nicely, mellow and integrated with notes of mocha on the finish. WOTN versus 2008 Laurene and 2003 Willakenzie Pierre Leon. (2419 views) | | | Tasted by Quiet Lion on 11/20/2017 & rated 95 points: Monday Night Football (Lion's den): I was just getting into wine when the 1998 vintage of Oregon Pinot Noir was released and remember being disappointed because I didn't like it as much as the accessible 1997. A sommelier told me it was actually considered a better vintage because it had something called "structure." I was not amused and didn't like this "structure" thing.
15 years later, wow! This beauty has aged gorgeously, gaining some of the Burgundian character in the body that makes aged Pinot Noir so special. The Oregon fruit is still present and I imagine this will hold for several more years but probably not get any better than this. I have had several Laurenes too young apparently. My and the group's WOTN. (2838 views) | | | Tasted by huevosconvino on 2/24/2017 & rated 98 points: Exceptionally good; from a magnum I've had for 12 years. Immediate nose of barnyard funk and damp earth, but never overpowering. Everything is in balance, including the secondary notes of cherry, vanilla, and oak. Perfect Oregon Pinot, very Burgundian in style but still Oregonian for sure. Could easily last 3-5 or more years in magnum format. (2856 views) | | | Tasted by pifcho on 1/14/2016 & rated 93 points: I am often tempted to compare how a new world pinot would stack up against its Burgundian brethren. The similarities here are glaring - with one that I have not mentioned in the past - the most Burgundian thing about this bottle is that it is build to last for a long, long time - at 18 years old, this still tastes mostly primary with gobs of fruit and complexity that is enveloped within the structure. If tasted blind, I'd have probably guessed a 2005 1er cru. On the second night, the structure softens and the wine is drinking very well. I do have one more bottle, but I am tempted to put it away for another 5 years. This is fantastic and would throw off a lot of people in a blind tasting. 93++ (3509 views) | | | Tasted by huevosconvino on 8/20/2015: Getting old but still so lovely. Tons of cherry cola and barnyard funk at first, took about 10 minutes to start blowing off and becoming wonderful. So much fun. (3268 views) | | | Tasted by huevosconvino on 5/19/2015: Drinking beautifully right now; more fruit on the palate than before. Interesting development. (2751 views) | | | Tasted by nick.dean on 5/17/2015 & rated 92 points: - Purple color with fast forming legs. It's somewhat balanced and has flavours of acetic acid, hay/straw, black currant, black pepper and dusty with a light/medium body. Leathery texture with a long finish - Recd this bottle from brother last year. Wait for the second day to enjoy a very nice PN (2510 views) | | | Tasted by huevosconvino on 12/27/2014 & rated 96 points: Looking back at my tasting note from several years ago, I see I had a lot to learn about wine. :)
This wine is terrific! Ponderous and wonderful, needs about 30 minutes to really open up and lose the initial barnyard elements. Floral and spicy depending on the cheese pairing, becomes juicier and more ripe than I recall from past tastings of this vintage. Superb. Still got a few years left at least. (2482 views) | | | Tasted by arthrovine on 12/26/2014: Lots of austere pruney red fruit with detracting VA on the nose and palate following pnp.
After an hour of slow ox and glass aeration, subsidence of prunes flavors and subtle decrease in VA occurred.
Decent. Palatable. Was expecting a lot more. I think this was a hot vintage, though. (1678 views) | | | Tasted by Sycamore on 9/22/2013 & rated 90 points: Nice bottle of wine. Cork pristine. Very little bricking -- still medium purple-red. Very earthy aromatics; a number of secondary notes mixed in as well. Those characteristics carry over to the palate as well. One knock is that the wine picks up a bit of pruniness after having been open for a while (i.e., 90 mins or so). (2495 views) | | | Tasted by RJ&JJ on 5/9/2013 & rated 92 points: Amazing bottle of pinot noir from the incredible 1998 vintage. (2649 views) | | | Tasted by jbouchy on 11/26/2012 & rated 93 points: Pulled cork, poured in glass and started drinking one hour later surprisingly, aged to perfection! Expected the wine to be past its prime and not overly enjoyable. Brilliantly balanced, nice acidity and maintaining fruit on the palate - dark cherries. Fruit giving way to nice earthiness and spectacular terroir. (2958 views) | | | Tasted by gripNsip on 7/30/2011 & rated 92 points: Old Oregon Pinot Noir - Wine Berserker off-line (Wildwood restaurant - Portland, OR): The nose shows deep, rich cherries, some pie crust, and a little vanilla. The palate is full intensity right from the start, bright acidity along with ripe grapefruit, pomegranate, rhubarb, cherry and baking spices. Some age showing as well. Lots of structure still in play and it balances fairly well with the flavor intensity of the wine. Drinking good now but still has many years to go. (4773 views) | | | Tasted by KeithAkers on 7/30/2011 & rated 92 points: Older Oregon Pinots (Wildwood, Portland OR): nose: feminine and lovely nose of roses, wild flowers, spice tones, red cherries, and a good dose of red fruits. This is very well balanced and draws you in nicely
taste: well balanced medium feel with medium+ acidity that is still noticeable along with demure and polished tones of roses, spices, red cherries, dark berries, herbs and red fruits. Complex on the palate, but not fully in harmony just yet
overall: this could still use a few more years to fully show off what it has to offer. Both the nose and palate are complex, but its lacking some of the layering that the 94 brought. This is definitely a wine to watch though as it seems to be a marathon runner (4221 views) | | | Tasted by oldgrowth45 on 6/21/2011: Drank over two nights. Fairly thick legs. Interestingly, the nose very strongly smells of a Northern Rhone/Syrah. Even after extensive decanting, it still smells like a Syrah. Additionally, there's children's chewable asprin, and the smell when you first open a can of Play-Doh, as well as some oak lingering in the background. Initial palate is wonderfully well-balanced - a really harmonious balance of fruit, tannins and acidity: wow... really well done. The mid-palate gets a little lean as the acidity seems to take more of center stage. However, this is fleeting, as the fruit (or, as is the case, the secondary flavors) checks back in on the back palate and helps bring everything back into balance. There's elegance as well as some power (not necessarily an iron fist in a velvet glove, but still very poised and plenty of interest that keeps drawing you back to the glass). There's a little tart acidic pucker on the finish that keeps this bottle from really excelling, but, nonetheless, this is a really well-made bottle of wine. Well done DDO. (2589 views) | | | Tasted by Vintomas on 12/30/2010 & rated 87 points: Red wines at their peak with AuZone (AuZone, Stockholm): Medium red, lighter edge. Some volatile acidity that got milder with swirling, but didn’t go away, which made it not that complex in its aromas. Also some mild spices and barnyard in the nose. On the palate definitely sweetish, a little more than medium-bodied, some tar and red berries, rather good fruit concentration, some tannin. Although the nose indicated “over the hill”, the palate sticks together. 86-88 p?
Difficult to evaluate; Pinot Noir wasn’t a common guess around the table. (1763 views) | | | Tasted by fredb on 12/10/2010: Medium-dark red with some transparency. Aromas of black cherry, strawberry, and vanilla. Flavors on the palate are dense and primary with blackberry, strawberry, cherry, a hint of licorice, a hint of allspice, plum, and vanilla. Sous bois and meat elements emerge on the long finish. This is defying its age and needs more time in the bottle to reach full maturity. It was enjoyable now, but has a lot in reserve. Resample in 2015? Drink or hold. (2322 views) | | | Tasted by suttonri on 3/25/2010 & rated 89 points: Lots of cherry followed by strawberry and raspberry. Surprisingly primary. I have one left and will hold it for ten years. Lots of upside potential on the rating if 2ndary flavors emerge. Served with chicken roasted with tarragon and garlic, and chanterelle risotto. (2516 views) | | | Tasted by SkyCellar on 3/14/2010 & rated 92 points: Excellent. An extremely good wine. (2485 views) | | | Tasted by LeatherPalate on 5/30/2009 & rated 92 points: drinking great. lots of cherries and plums on the nose with pond funk,spices,and wet earth.
nicely balanced between red fruits-wild cherries and strawberries,Asian Spice,cedar, and dirt.
This is a nicely balanced Pinot-- smoke em if you got em. (2762 views) | | | Tasted by Redteeth on 4/16/2009: The first bottle I opened was oxidized and spoiled. I opened a second bottle which was fine. The secod bottle tasted of rich strawberries and rasspberries overlaying dark fruit and a hint of earth. Both bottles were acquired at the same time and properly stored. This experience is consistent with past experience with Domaine Drouhin in general. Simetimes I have experienced good improvement with aging but in a number of nstances I have been disappointed. (2901 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (7/24/2009)
(Dom Drouhin, Cuvée Laurène Pinot Noir Oregon Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/3/2003)
(Dom Drouhin, Cuvée Laurène Pinot Noir Oregon Red) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #2 (5/1/2002)
(Domaine Drouhin Oregon Pinot Noir Laurene Willamette Valley) Login and sign up and see review text. | By Stephen Tanzer
Vinous, March/April 2002, IWC Issue #101
(Domaine Drouhin Pinot Noir Laurene Willamette Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and PinotReport and Vinous. (manage subscription channels) |
| Domaine Drouhin Oregon Producer website
Domaine Drouhin has been on the viticultural cutting edge in Oregon since their first vintage in 1988, and continues to set the pace.
Winemaker Véronique Drouhin-Boss' roots go deep into her family's 13th century cellars under the streets of Beaune, the heart of Burgundy. She represents the fourth generation of winemakers from this venerable wine family of France, but it is here in Oregon that her skills and passion are bringing forth some of the most sublime Pinot Noir and Chardonnay produced anywhere. With centuries of Burgundian winemaking experience flowing through her blood, Véronique has lovingly crafted every drop of wine produced at Domaine Drouhin Oregon since the first vintage in 1988.
Véronique Boss-Drouhin
Our winemaker extraordinaire produces elegant Pinot Noir and Chardonnay on both sides of the Atlantic.
Véronique Drouhin-Boss, the fourth-generation winemaker of the Drouhin family, has lovingly crafted every drop of wine produced at Domaine Drouhin Oregon since our first vintage in 1988. She also now oversees the winemaking at Maison Joseph Drouhin in Burgundy, producing some of the world's finest Pinot Noir and Chardonnay wines on both sides of the Atlantic.
Véronique's interest in wine and the family business began when she was young, and blossomed under the tutelage of father Robert Drouhin. In 1986, she graduated from the University of Dijon with an advanced degree in enology, and decided to venture to Oregon to expand her experience and learn more about the fledgling industry that was beginning to take root in the Willamette Valley. Véronique interned that year with Adelsheim Vineyards, Bethel Heights, and Eyrie. She has returned to Oregon every year since then to capture the essence of what nature provides in our unique estate vineyards.
In many ways, Véronique embodies the essence of Pinot Noir -- spirited, graceful, and feminine. Her wines at Domaine Drouhin have always been hallmarked by elegance, finesse, purity, and the capacity to improve gracefully with age.
Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Oregon Oregon Wine, Oregon Wineries (Oregon Wine Board)Willamette Valley Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)
On weinlagen-info including some single vineyards
Willamette Valley Vintage Reviews
Dundee Hills Dundee Hills Winegrowers Association website
Located just 28 miles southwest of Portland, and 40 miles inland from the Pacific Ocean, the Dundee Hills appellation is situated within an irregular circle of about 6,490 acres in total, of which more than 1,264 acres of vineyards are planted. This region is unique for its higher elevation, warmer nighttime temperatures, less low-elevation fog and frost, and lava-based Jory soil series of reddish silt, clay and loam soils.
Single Vineyards at weinlagen-info
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