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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 71 notes) - hiding notes with no text | | | Tasted by Gary on 11/24/2023 & rated 90 points: Still beautiful. Has softened into a silky smooth luscious Pinot. (237 views) | | | Tasted by NickA on 7/24/2019 & rated 89 points: Leon's Oregon Offline (Piccolino): Nose of old cheese burned off to reveal a typical mature Pinot. Palate was rich and jammy with brambly fruit - high-toned and tasty. (2288 views) | | | Tasted by Quiet Lion on 5/21/2019 & rated 93 points: Beautifully aged Oregon Pinot with nose of Autumn leaves, thick earthy palate with blackberry extract, long finish of sweet acid and herbs. Still youthful and powerful. (2119 views) | | | Tasted by Quiet Lion on 4/10/2019 & rated 92 points: Pop and pour. Still youthful after 15 years. Garrigue and strawberry flowers on the nose. On the palate, pure, silky and viscous with brandied cherry, mincemeat and a touch of lacquered mahogany. These are some of the best aging Oregon Pinots. (2137 views) | | | Tasted by judgepalmer on 1/1/2018 & rated 92 points: Purity is the word that pops to mind over and over again with this wine. Sings with bright red cherry fruit and has impeccable balance that you can't poke holes in. (2454 views) | | | Tasted by DoubleMagnum on 11/24/2017 & rated 87 points: Lots of sense of place but the alcohol is evident and gets on the way. Good amount of acid and fruit but the heat starts from the mid palate to the finish. Wish it was more balanced but I doubt this will get any better. (2359 views) | | | Tasted by vintage_whine on 10/24/2017: dark cherry and raspberry is liquered and still very much alive complemented by dark spice and earth tones. its still got a many years ahead of it, but the alcohol does tick out and detracts from overall balance. (1329 views) | | | Tasted by judgepalmer on 8/19/2017 & rated 94 points: This bottle has aged beautifully - vibrant fruit and spice with elegance for days and no trace of any hard edges. Jackpot. (1146 views) | | | Tasted by knlowery on 4/23/2017 & rated 90 points: Not my favorite varietal of wine but very interesting and complex. Oregon pinot often leads with a forrest floor and a barnyard nose. This one is no different. Barnyard nose and strawberry/cherry palette with a smoky/fireplace finish. (1891 views) | | | Tasted by amcm on 3/24/2016 & rated 92 points: We were worried this bottle was blown when we saw the cork, but happily we were wrong. A really lush expression of Oregon pinot. Nursing it to make it last as long as possible... (2617 views) | | | Tasted by SimonG on 3/10/2016 & rated 87 points: Oregon @ Portland (Portland, London): 14.5% abv. Dark ruby to dense garnet. Dense red fruit. Quite savoury with plenty of depth and grip. Just a sense of dryness on the finish that spoils it a little. *** (3096 views) | | | Tasted by fingers on 1/28/2016 & rated 91 points: Might be the longest-held bottle in my cellar, purchased in '08. Notes written after following for about 12 hours open. Crimson-garnet color, about 60% opaque with very slow, clear legs and a tiny amount of sediment in bottle. Profound nose of mulch and earth, raspberry compote, cumin and coriander, with obvious oxygen influence gaining with each hour open. Palate is still delivering plenty of fruit and keeps up with the bold acids and soft tannins. Occasional rifts of alcohol separate this from Burgundy but otherwise, it mimics the Cote pretty damn well. Probably not heading up anymore so I would say over the 1-2 years, max. 5+12+17+7 = 91 (3075 views) | | | Tasted by chablis28 on 3/10/2015 & rated 91 points: Not my btl. PnP. Not surprisingly, I liked this wine. Especially the big nose. Classically styled and would easily pass for Burgundy from the Cote Beaune. Loved the earthiness and minerality. Someone said the ALC was 14.5% but it doesn't feel that way. CT says average value around $60 and that seems reasonable for how it drinks right now. On release, I'd want to pay $40 or less. (3660 views) | | | Tasted by ajfret01 on 11/29/2013: Classis refined style. Paired well with Thanksgiving dinner. (3994 views) | | | Tasted by pwillen1 on 7/31/2013: 2013 Post IPNC Tasting of 2004 OR Pinot (Matello Winery): Simple, classic nose, well developed round body, and a nice, long finish. This wine showed well, but seems to be early maturing. Drink up. (4290 views) | | | Tasted by gripNsip on 7/29/2013 & rated 88 points: Post IPNC blind 2004 Oregon Pinot Noir tasting (Matello): Smells good, ripe strawberries and short-bread, almost white cake. Also some light earthy notes. On the palate, sweet red fruit, earthy mid-palate with nice tannins and tart acidity as the wine finishes. On the finish, a transition to flavors of ripe fig and spiced cherries. Long finish, medium-heavy weight. (4178 views) | | | Tasted by ToddR911 on 7/18/2013 & rated 90 points: Smooth and quite good but I didn't take detailed notes (3199 views) | | | Tasted by Laughs and Juice on 5/10/2013 & rated 88 points: 2004 - 2007 Vertical, preference order was 06 (surprising), 07, 05, 04
Overall not one of them jumped out, fairly disappointing as their base 07 drank better than any of these (3084 views) | | | Tasted by TheDarkPrince on 4/3/2013 & rated 94 points: Wow! Man, this wine is top drawer! Very complex nose with cinnamon and spice and all things nice..
Deftly balanced on the palette. The term etherial comes mind. Black and red currants caress the tongue. The flavors just sail on. Another french tour de force! 2004 Oregon and still has another 5 - 7 years 'congealing' in the bottle!
:0) (2210 views) | | | Tasted by bear on 3/31/2013 & rated 87 points: Nothing particularly wrong with this wine but underwhelming. Had it for Easter dinner with a boneless leg of lamb. It actually seems like it has a ways to go but although it has a relatively long finish it was a little bit disjointed - not quite enough tannic element to it, a little too much front of the mouth feel to it. Cherry dominates the nose but is less represented in the mouth with more black fruits, especially blueberry. (1894 views) | | | Tasted by dpolivy on 12/3/2012 & rated 91 points: DRC Tasting Group (Kirkland, WA): The ringer in the lineup. Cola, spice, candied cherries. Nice elegant body with some spice and floral notes. Good length on the finish with tight tannins and a touch of VA. 91+ (2740 views) | | | Tasted by td1836 on 11/16/2012 & rated 89 points: Something seemed off for me with this wine. The nose was just not appealing and not consistent with CT tasting notes. I got strong lead, some cardboard, and almost no fruit on the nose (which makes me think it was corked). But in the mouth, it was great. Super smooth, soft and elegant, nice fruit with some fig and raisin. Quite a long finish. Travis and Jason both thought it was great, so maybe it was just my nose that was the problem? (989 views) | | | Tasted by dream on 11/11/2012 & rated 90 points: Delicious, soft and elegant pinot that seems perfectly mature tonight with a finish of earthy cherries that just melts in the mouth. Lacks great complexity but complements food beautifully. (2338 views) | | | Tasted by AZEngineer on 7/14/2012 & rated 88 points: Nice Pinot. Cheery, spice, graphite (2475 views) | | | Tasted by BigRedYYZ on 11/28/2011 & rated 92 points: Exceptionally good pinot noir. Very versatile, smooth and flavourful. (3288 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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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