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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 89 pts. in 73 notes) - hiding notes with no text | | | Tasted by ekirby on 4/16/2021 & rated 91 points: This was a great bottle, full, complex and with lots of life yet. Wish I had another bottle to wait on for a few more years. Opened and let it breathe for 3-4 hours. Much deeper with flavors of darker fruits than the 750 ml bottles I’m used to. (1315 views) | | | Tasted by Gctang26 on 4/1/2016: Over the hill (3296 views) | | | Tasted by MBannon on 4/30/2014 & rated 91 points: Delicious stuff. Surprisingly dark flavor profile. Holding up very well, I see no need to hurry on these. (5427 views) | | | Tasted by Scott Butler on 12/25/2013: Popped and poured, a nice earthy nose with a touch of florals. On the palate, dusty minerals, smoky red fruit, good acid, and a bit of tannin. Plenty of life left in the bottle. Nice, and will continue to improve. (5667 views) | | | Tasted by winot on 11/24/2012 & rated 91 points: Med light to med cherry/brick red - nose is interesting, but could put some people off - rhubarb, a subtle vegetal streak, even a bit tinny - not superlatives to be sure - but the palate is sweet berry fruit, still a bit green/earthy, but ripe and interesting - balanced, dry, v good length, good depth, very elegant - superb with Chicken Cacciatore - surely not a wine for the masses, but tons of personality. Of note, I had rated this 86 in '07, and 89 in '08. I think this will continue to improve. (6529 views) | | | Tasted by btjmax on 11/23/2012 & rated 91 points: The color was still ruby red but showing its age by turning a little tawny at the rim. On the nose; it was displaying typical DDO character of dried leaves, forest floor, pine tree, cherry, prune and some interesting mineral components. The palate was still bright and had similar traits. Woods and earthy, but still going strong. Overall this was a delicate and pretty example of OR PN. It will probably have a decade or more to it still (5804 views) | | | Tasted by dfitzg2 on 9/27/2012 & rated 90 points: This got buried in my wine cellar because of its cost, but when pulled out because it was past its rime, it rose to the occasion. Excellent, still light, very interesting and fresh. (4257 views) | | | Tasted by DonWinspear on 6/19/2012 & rated 90 points: Not much difference since my last note. Surprised at how youthful the fruit expresses itself. Yes, some terroir is evident, but still a delightful bottle for a decade old pinot. (3293 views) | | | Tasted by DonWinspear on 2/18/2012 & rated 90 points: Light ruby color in glass. Nose of light fruit, strawberry. Wine is starting to show some age - not a detriment, though. Strawberry, light spice. Tannins are present, but relaxed resulting in a refined experience. Light finish. (3262 views) | | | Tasted by djpo on 10/18/2011 & rated 89 points: Still humming. Cola some strawberry. Delicate finish. (2721 views) | | | Tasted by thealtmans on 7/11/2011 & rated 92 points: Drank last night after opened for a couple hours. Still yummy.. not past its prime.. (2924 views) | | | Tasted by stiang on 1/28/2011 & rated 84 points: Quite one-dimensional. A little jam. (3491 views) | | | Tasted by vine20 on 1/24/2011 & rated 90 points: Notes consistent with 12/25/10. (3185 views) | | | Tasted by vine20 on 1/16/2011 & rated 90 points: Notes consistent with 12/25/10. (3247 views) | | | Tasted by vine20 on 1/14/2011 & rated 90 points: Notes consistent with 12/25/10. (3202 views) | | | Tasted by sreisgolf on 1/6/2011 & rated 90 points: Nice wine. Hints of berries and bits of spice, but overall a smooth finish. I think this wine has hit it's prime and is ready now. (3251 views) | | | Tasted by vine20 on 12/25/2010 & rated 91 points: Medium ruby color; typical, but subtle, pinot nose. It opens and softens quite a bit over 45 minutes. This wine is improving although I thought it was past its peak. The fruit is light, sweet red cherry, red raspberry, some candied red licorice, a bit of tart cherry and some background of black cherry. There is a bit of earth and cola and an elegant balance. (3270 views) | | | Tasted by vine20 on 12/6/2010 & rated 90 points: Notes consistent with 12/5/10. (3395 views) | | | Tasted by vine20 on 12/5/2010 & rated 90 points: Medium ruby color with a typical light pinot nose. The fruit is sweet strawberry and red cherry. It is light in an evolved and elegant way, also showing some black cherry and a hint of cola in a layered background. Six months ago I thought this wine was losing its fruit, but now it seems to have stabilized. Still a bit of heat and alcohol on the finish. (3407 views) | | | Tasted by Shiaxonna on 11/29/2010 & rated 91 points: Red colour, A lot of red fruits in the nose, hint of apple, Taste of cherry, still some tannins, A very delicious wine. (3576 views) | | | Tasted by deschamp52 on 9/18/2010 & rated 88 points: Refined flavors, but more one-dimensional than I had hoped. Definite mahogany rim. Elegant but could be past its prime. Nice long finish, but I expected a lot more. (3596 views) | | | Tasted by DHJ1968 on 8/23/2010: Just gorgeous stuff; needs a significant decant and was best on day 2; red fruit and spice linger seductively on the nose before giving way to dusty-but-juicy pomegranite-strawberry-black cherry fruit and complicating notes of black tea, anise and espresso on the silken palate. My bottle seems to have fared a bit better than some others - no mahogany rim. Based on my experience, this wine is in a great place right now. (3744 views) | | | Tasted by mlawren1 on 6/27/2010 & rated 89 points: Bit tight up front. Fruit eventually opens up but just kind of bland. (3751 views) | | | Tasted by Buca_Fan on 6/3/2010 & rated 86 points: Surprisingly, still a bit hot. Gives off a lot of cherry on the nose and early palate, then turns into a fairly single-dimension fruit flavor. Nice with a flash fried eggplant and vodka sauce. (3895 views) | | | Tasted by vine20 on 3/24/2010 & rated 88 points: Consistent notes with 2/27/10. (3858 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, March/April 2004, IWC Issue #113
(Domaine Drouhin Pinot Noir Oregon) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/10/2004)
(Domaine Drouhin Oregon Pinot Noir) Strawberry, jammy nose; nice opening, strawberry and sous bois palate with medium acidity; a little off on medium finish 87 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (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
Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article
#2012 vintage:
"Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds
#2013 vintage:
"The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds
#2014 vintage:
"The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com
"The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan |
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