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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 34 notes) - hiding notes with no text | | | Tasted by Optimus Wine on 8/1/2022 & rated 93 points: The wine is drinking incredibly good right now. Won’t benefit with additional aging so don’t hold for to long. (877 views) | | | Tasted by Brady D on 3/9/2020: Drank alongside a 1999 Drouhin Clos des Mouches from Burgundy. Decanted two hours ahead. Served double blind (not blind to me).
Medium red color, lots of bricking. The nose was mature cherry oriented, with tea notes, good, if not particularly complex. Fully mature on the palate, what I think of as a classic Oregon profile, black cherry, rather than berry, and again that mature tea note. Elegant. I suspect the wine has tasted like this for years, and will last for years. This was good, though I preferred its Burg cousin for its freshness and its future.
Drink, but no hurry. I don’t see it improving. (B+) (2521 views) | | | Tasted by Gary on 12/31/2019 & rated 90 points: Beautiful subtle wine. Great terroir expression. (2546 views) | | | Tasted by SeaSea on 8/30/2019 & rated 93 points: All the previous reviews I suspect are from bottles that did not age in a good cellar. Had 2 bottles bought at auction from a large collection of better Oregon makers. Poured from bottle. Took about 15 minutes to open in glass. Lovely, integrated and tasty. This is fantastic drinking and elegant aged wine. Sad I only have 4 more. (2442 views) | | | Tasted by KenK on 9/27/2015 & rated 84 points: Drinkable, but thin and green. Probably saw better days. (5059 views) | | | Tasted by The Klipper on 10/1/2012 & rated 89 points: A little graphite and eucalyptus, but also a touch muddy. We agreed it was a perfect time to drink it... (7292 views) | | | Tasted by zovizule on 5/19/2012: Very earthy, ushroony on opening, but soMewhat subdued. After being opened an hour or so, developed a very nice texture and more plummy and hight toned fuit notes. Really very nice at that point. (5513 views) | | | Tasted by Gunman on 7/24/2011: Subtle sour cherry, mushroom and black tea. Very silky and elegant. Paired with crispy polenta cakes with duck, mushroom and cherry ragout. The cherry in the sauce canceled the cherry in the wine and brought out a strong earth component. After a couple hours in the decanter, it picked up a strong vegetal component -- like asparagus in a glass. (6019 views) | | | Tasted by isaacjamesbaker on 4/1/2011 & rated 90 points: Weekend in Paoli; 4/1/2011-4/2/2011 (Paoli, PA): great ruby color. raspberries, tart cherries and smoky meaty notes on the nose. the palate is delicious. very elegant at this point in its evolution. delicious, wonderful balance. good tannic structure as well with some nice black tea elements on the finish. (6445 views) | | | Tasted by fredb on 11/13/2010: Medium red color. Aromas of sous bois, cherry, smoke, tea, and raspberry. Tart cherry and raspberry palate that also shows cranberry and later develops some smoky sous bois flavors. This is open for business and drinks much more advanced than the 2002 right now. Should continue to develop but this is ready to start drinking if you've got a few stashed away. Drink or hold. (4377 views) | | | Tasted by Montecalvo on 8/29/2010 & rated 93 points: still quite young both in color and nose. nose still predominately fruit based. well-integrated with a good mid-palate and finish. would follow up in five years. (2957 views) | | | Tasted by ssouth on 8/17/2010 & rated 93 points: 1999 Domaine Drouhin Oregon Pinot Noir Laurène, alc 13%, $58....with dinner that included an excellent duck confit salad....popped and poured without decanting...earthy "dark" nose....on the palate this has developed nicely and is showing underbrush, earthiness and still a solid base of fruit....really smooth and integrated....outshines most of the other bottlings of this I have had lately...near peak but not past it wouldn't appear... (3074 views) | | | Tasted by yenda on 8/8/2010 & rated 90 points: matre, mushrooms tones, red fruit. nice but remaining few bottles have to follow relativelly quickly (2935 views) | | | Tasted by yenda on 3/13/2010 & rated 90 points: surprised by the colour which did not show the age. needs time in the glass to open up, finish little bit dry. would suggest to drink up what you have soon. (3199 views) | | | Tasted by jasonwh on 12/25/2009 & rated 88 points: Taste of bright red fruit and subtle spice. (3404 views) | | | Tasted by Appreciative on 9/25/2009: Wine was decanted. Beautiful nose. Graceful flavors of blackberry and nuances of citrus (orange and tangerine), loam, mushroom, and bacon. Fine and well integrated tannins. Very pleasant lingering aftertaste. The wine did open up and brighten towards the end. Guessing that these qualities should be apparent over the next two years. Haven't had this wine since tasting it at the time of purchase and it takes me right back to that time. A great contrast to their '98 Laurene. (3585 views) | | | Tasted by WWSGURU on 6/6/2009 flawed bottle: Very dusty / sage nose. Not your typical oregon pinot, a bit of red fruit but tasted quite weak and odd. Something was wrong with this (not corked) just inconsistent. Shared with David Millman, the GM of DDO. (3905 views) | | | Tasted by Cunningham on 6/1/2009: 5/5 Stars (3919 views) | | | Tasted by pea on 2/27/2009 & rated 89 points: A mature wine with dark berries and earthy notes. A bit dusty on the nose but in the mouth it delivers a lot of mature fruit. Very good. I will try to remember to take the next (and final) bottle before the year has come to an end. (4078 views) | | | Tasted by marc d on 6/6/2008: Wow, this was good and very much at peak. Fantastic nose of subdued red fruits, lovely forest floor, green celery, and brown spices. The oak has integrated perfectly, and the fruit was still lively and juicy in the mouth. Elegant. Just enough tannic structure to complement a dish of duck breast and black morels. For me it was the wine of the evening out of 12 new world pinots. It really shows the class and restraint of the winemaker. One of the top Oregon Pinots I've tried. (4077 views) | | | Tasted by tarheel17 on 10/1/2007: nose: flowerstems, rocky soil and vegetation. Jungle-esque. Earthy, but without a stong sense of barnyard, which is something I often encounter in OR pinot. Smelled savory to me, as in 'delicious!' Palate: very nice mouthfeel. Cherries coat the tongue subtly and smoothly. Very elegant. The coating of the palate lasts a long, long time. Overall a very clean, silky wine (4235 views) | | | Tasted by MFong on 8/10/2007: Blind Burgs (Azhang, Singapore): Sweet and warm on the palate. Medium bodied with berries and soft tannins. Much like a 2003 Burg. (4133 views) | | | Tasted by sadiebear on 10/10/2005 & rated 90 points: A great P.N. with the possibility of being amazing!
Soft and supple with good earthy structure..This btl went very well with our Italian meal. (5242 views) | | | Tasted by Eric on 6/4/2005 & rated 83 points: Dinner at Crow (Seattle, WA): Perhaps I am being overly harsh since I brought this wine to dinner. The nose opens with obvious notes of vanilla and cherry, but this quickly moves to show a very green and vegetal note of asparagus. The nose does integrate with time with the green receding more to spicy and leafy aromatics. With more air this moves to green tobacco with nice notes of graphite and a hint of char. Excellent improvement. However, this was still very green and stemmy on the palate throughout the three hour dinner. The fruit is mostly cherry, a bit simple, candied, vanilla, very green. I am not happy with this wine, as it should be a LOT better. (6185 views) | | | Tasted by zbrad on 3/19/2005 & rated 94 points: SEATTLE DOES WEST COAST PINOT NOIR - Kaspar's, Seattle, WA (3/19/2005)
Earthy, deep, mushroom, classic style. Absolutely shining, I kept putting my nose back in for more. This is still a baby. (Note to self, must keep hands off!) (5661 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 Richard Jennings
RJonWine.com (8/14/2004)
(Domaine Drouhin Oregon Pinot Noir Laurène) Mature nose; a little dried out, tomato, green palate; medium finish 87 points |
NOTE: Scores and reviews are the property of JancisRobinson.com 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
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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