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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 89 pts. in 35 notes) - hiding notes with no text | | | Tasted by DaleW on 10/16/2023: Not as expressive as a recent 1999, some black cherry, espresso, still some tannic structure. B (314 views) | | | Tasted by Bil on 12/7/2014 & rated 86 points: Sat a few years too long but still pleasant. Cherry and raspberry fruit that has built a couple hours after decanting. (6577 views) | | | Tasted by Loren Sonkin on 1/16/2012 flawed bottle: Ten Year Oregon Pinot Retrospective (02 and ealier) (Lou's): Bottle was over the hill. While not totally dead on the palate, it was maderized probably due to poor provenance. (9487 views) | | | Tasted by Goldstone on 8/26/2011 & rated 89 points: Dinner at Our New Home (Our Place, Hong Kong): Dark crimson colour and totally opaque, which is a bit of a surprise given its age. Nose is distinctively New World assertive fruit...blackberry and raspberry.....still surprisingly fruit-driven and primary. Palate is fresh, refreshing, very well baanced, lots of nice layers of strawberry, raspberry...then some sous-bois, bit of smoke. Nice acidic poise. A really great palate. Finish is quite resonant and persistent....lovely light, chiffonesque fruit.. remniscent of fruit-flavoured mineral water - not dilute, just nicely light. A bit too primary compared to the Louis Jador Beaune 1er Cru Les Bucherottes we drank alongside it but otherwise very similar in lightness of weight. (9501 views) | | | Tasted by Shiaxonna on 11/29/2010 & rated 93 points: Colour relatively fresh red with hint of brown in the edges. Smell of cherry, and lots of other smells difficult to find words for, but delicious. Taste complex and long lasting, dominated by cherry and red fruit. Almost no tannins, Should drink now! Very good and fresh, despite the age of 12 years. Will buy more! (9658 views) | | | Tasted by oldgrowth45 on 8/29/2010 & rated 90 points: Solid bottle. Everything is still strong and rockin'. Medium garnet color.The nose is soy sauce, sea weed and mint. Initial palate still shows good full-bodied fruit. Mid palate broadens incorporating a nice balanced background of tannins and acidity. Finish is medium long and clean (there's just the faintest signs of old age at the very end, so it definitely won't improve anymore). Nice bottle, drink up. (9680 views) | | | Tasted by RandJ on 7/13/2010: great (5045 views) | | | Tasted by Maestro on 6/23/2010 & rated 89 points: Nice mature Pinot with good complexity and a smooth, mature palate. Not as intense on the nose as I could have hoped for, but very nice nonetheless. Drink now. (3478 views) | | | Tasted by kenv on 8/6/2009 & rated 91 points: WCC Oregon Pinot Noir Tasted Blind (Salty's Pub, Clifton Park, NY): Appealing nose of wet stones and ripe strawberries. In the mouth, rich cherries. More body and thickness than the others wines in this flight. Is it much younger? Nice. Should drink well for 5 more years. (4750 views) | | | Tasted by ScottG on 5/17/2009 & rated 92 points: Drank with Copper River Salmon. This is "just right" in terms of bottle age- nicely resolved, a good well-rounded wine drinking at peak. Hopefully this wasn't really my last bottle... (4477 views) | | | Tasted by Easter Everywhere on 10/1/2008 & rated 90 points: Very nice, firm, funky, fills in beautifully w/air (1290 views) | | | Tasted by bon vivant on 3/24/2008 & rated 92 points: Best bottle to date and unfortunately the last one. This evolved very nicely and for much longer than most 1998's (4421 views) | | | Tasted by 5laton on 1/27/2008 & rated 88 points: Ruby, turning garnet at the rim. Mature nose of dusty red fruits, leather, barnyard. Zingy red berries, asian spice, barnyard, earth, gentle chewy midpalate tannin. Low(+) to medium(-) acidity, a little more cut would have been nice. Tasty and quite mature, though a little lacking in complexity or other excitement. I recommend checking in on this soon if you have a few. Leftovers were a little tired on day 2, with leathery, dried fruit flavors. (4676 views) | | | Tasted by Yak on 7/5/2007: still a winner (5154 views) | | | Tasted by ejca on 5/20/2007: Wish I would have decanted, end of this bottle was very good. Got a lot of funk and little fruit initially, but the last glass was spectular. Fruit, strawberry flavors that tasted complete. (5186 views) | | | Tasted by MeMyself&I on 3/11/2007 & rated 87 points: Decanted for one hour prior to serving. Given the fact that this was a magnum we were all taken aback by the lack of fruit present. Good otherwise but still somewhat disappointing. Paired with a roasted turkey with a cornbread-plum stuffing. (5391 views) | | | Tasted by Dale M on 1/20/2007 & rated 91 points: Pungent nose, with more than a little pinot funk; scents of wild strawberry and shades of fresh mint. This wine has developed nicely, providing layers of exotic red fruits and silky integrated tannins. Gamey flavors also emerge with aeration, which I have found to be common with maturing OR pinots. A nice, tart finish provides refreshment rather than distracts, and I can see this wine providing good drinking for another 2-5 years. I really like the 98 vintage for OR. (5498 views) | | | Tasted by MeMyself&I on 8/9/2006 & rated 89 points: Oh boy! This was a good one. Fully integrated on the palate distinctive nose of forest floor and cherries. We were both impressed. Served with a Stikine River salmon that was BBQ'd perfectly. (5780 views) | | | Tasted by wineismylife on 7/16/2006 & rated 92 points: NYC Offline (Bridge Cafe): WIML92,NOWA,WS90
Tasted July 15, 2006 at an offline. Opened and served immediately in a Lenox Grand Bordeaux glass. Dusty rose color in the glass, slightly dusty throughout. Nose of forest floor, black cherries, berries and maybe a little smoke. Flavors of red berries, a little red licorice, a little cherry and maybe some mineral. Medium acidity with silky tannins. Drink now, perhaps hold a few years. No value recommendation. NOTE: PURPLE says “this is how I like my Pinot Noir”. (6878 views) | | | Tasted by Yak on 5/14/2006: mother's day dinner of smoked salmon, brocolli rabe and thai noodles. judy really like it. still balanced but not as intense flavors is used to be. (5861 views) | | | Tasted by ScottG on 2/25/2006 & rated 89 points: Best bottle I have had since release. Tasted with a cumin spice rubbed pork tenderloin. A but if sulfur/eggy smell at first, but this is a nice pinot- Cherry and cranberry notes, with some spice and nutmeg specifically. Refreshing acidity. Over time picked up some tartness and moved solidly to the cranberry side of things. (6385 views) | | | Tasted by phantphant on 11/27/2005 & rated 84 points: Ok...but definitely on the way down. Drank with Thanksgiving Turkey....but the intensity of the flavors I remembered from drinking this vintage earlier were gone. The fruit remainded but the entire experience was middling. (6098 views) | | | Tasted by Redteeth on 6/18/2005 & rated 92 points: This bottle was great; much better than I remember the previous bottle we consumed a few months ago. The color was deep red and there was a nice full aroma. The taste was of rich rasberries and maybe a bit of strawberry accented by spices - possibly cloves or vanilla with a hint of herbs. We had this with grilled salmon and grilled Romaine salad and it was the perfect match. I cannot imagine this wine getting any better than it is right now. (6281 views) | | | Tasted by Sammy T on 1/1/2005 & rated 86 points: Cherry and bubble gum like aromas with some earth. Light bodied, with flavors of red berries, earth and some acidic citrus. Fruit aromas came through at first, but midpalate lacks the fruit this wine had the few times I drank it younger. Somewhat of a disappointment; the remaining fruit is somewhat singular and this wine is pleasant, but not all that interesting... (6321 views) | | | Tasted by winefool on 1/1/2005 & rated 92 points: (My #3, Group #1 - by a landslide) Deep brighter pruple red. Bright sweet aroma with a hint of wet socks and banana. Rich red fruit with a zingy finish. 1/05 (6087 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
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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