External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 74 notes) - hiding notes with no text | | | Tasted by dickbrass on 4/28/2021 & rated 90 points: Solid, mature pinot that almost speaks French. Lovely old nose shows some fruit, a lot of barnyard and just a hint of petroleum. The taste is dark fruit, with a long smooth finish. Nice stuff and just how you imagine a good 20-year old Burgundy. It won't get much better. (1017 views) | | | Tasted by hiker_guy on 5/23/2017: Nose is almost Burgundian with earth and heavy floral notes with notes of warm, uverripe strawberry
Palate is smooth, light, complex and quite long. The earthy notes are there but in a complex and interesting amalgam of flavors that contributes to a lovely wine.
Would buy again. (2572 views) | | | Tasted by cmbond on 9/10/2014 & rated 90 points: Opened this because we were angry about the disappointing 2002 Potel Clos de la Roche.
C: Ruby to rim with faint bricking.
N: Raspberry, cream, sweet pea flowers
P: Creamy raspberry, bright, medium body, medium plus acidity, medium tannin, medium EtOH, significant life left in this, impressive for their entry level Pinot offering.
Better than the 02' Potel. Sadness ensues. (4731 views) | | | Tasted by MarshPDX on 9/8/2014 & rated 91 points: excellent Pinot (4181 views) | | | Tasted by sdwineguru on 9/8/2014 & rated 90 points: Mid-brick; smokey Pinot Noir nose; ripe grapes; black fruit; mid-big body; semi-chewy; good tannins; long finish. w/rack of lamb (4243 views) | | | Tasted by nav2u on 8/23/2014 & rated 90 points: Deep, dark, and fully mature. Stewed cherries, toffee, and herbs. Enjoyable. (3606 views) | | | Tasted by T.E.D. on 2/13/2014 & rated 90 points: Wasn't sure what to expect, wine was recommended by the sommelier at the U Club. Burgundian nose, barnyard and funk, palate yielded more new world fruit and some gravel. Well made, surprised its aged this well. (3035 views) | | | Tasted by sunalsorises on 6/21/2013 & rated 93 points: Drinking very well. Good balance and a long smooth finish. Wonderful wine. (1959 views) | | | Tasted by fredb on 10/30/2012: Dark crimson color with limited transparency. Aromas of spice, cranberry, and black cherry. Palate is spicy, floral, and on the dark end of the fruit spectrum with cranberry, black cherry, a hint of plum and some tart rhubarb notes that carry into a medium finish. A bit lean at this point. Improvement possible, drinkable now. Drink or hold. (2545 views) | | | Tasted by pinothoarder on 10/20/2012 & rated 94 points: Decanted 1 hour, and consumed over 7 hours. Head-to-head against the ’02 Gypsy Dancer, Gary & Christine's Vineyard (95pts). Fairly dormant until hour 3, then sprung to life and burned very bright from hour 3 – 6 with a super concentration of ripe blackberry, dust & light smoke. Hecht_Pede nailed it; a perfect blend of old-world meets new. Reminds me a lot of the White Rose, Estate that’s just down the road.
Drink at this peak; now – 2014. (2692 views) | | | Tasted by Nicekato42 on 10/9/2012 & rated 88 points: 2003 is full bodied, very nice (2456 views) | | | Tasted by lopaka on 2/15/2012 & rated 91 points: Liquid garnet in a glass. Still fresh and vibrant, a bit of earth/barnyard but with well blended fruit and a zip of acidity. Really enjoyable for a wine that was not decanted. (2612 views) | | | Tasted by wineguysf on 9/10/2011 & rated 92 points: This wine was still quite nice and I'd say it can easily go another 5 years or longer... bright nose and flush black earth... classic Oregon. (2695 views) | | | Tasted by wineguysf on 7/4/2011 & rated 92 points: This was amazing. I drank it over a month ago so can't remember the exact notes, but we drank about half the bottle before dinner and the other half much later and it held up beautifully. Truly wish I could remember all the details, but we were all very happy. (2300 views) | | | Tasted by suttonri on 5/8/2011 & rated 91 points: Covers the spectrum of red fruit with cranberries, strawberries, raspberries, and red cherries. Acidity gives it a sense of lift and power despite its lightness. Some tea and a hint of five spice powder finish it off. A really fine effort by DDO. Drink or hold. Served with wild salmon smoked over alder & seasoned with tarragon, sea salt, and white pepper, plus morel-spiked Korean scallion pancakes. (2253 views) | | | Tasted by winot on 4/7/2011 & rated 93 points: I realize, I love DDO...if you never had any more Burgundy or other N World Pinot, but had DDO, you'd never miss the former two! This was gorgeous, a wine I wish I had bought a case of - med cherry colour- light to med body - cherry, slightly meaty nose, sassafras, matchstick, spices, quite complex - lovely, silky wine, intense yet elegant, nuanced and long, a fantastic bottle of wine. (2440 views) | | | Tasted by Shiaxonna on 11/29/2010 flawed bottle: Strong smell, colour more brown-ish than the other vintages tasted, taste of sharp apple. FLAW (2645 views) | | | Tasted by TheBusiness724 on 9/4/2010 & rated 91 points: Bottle purchased at the domaine about a month ago. An initially reticent nose opened up to ripe raspberry, cherry and forest floor aromas. The first sip comes on strong with ripe pinot fruit that comes across a touch too sweet. The medium-bodied palate has only light tannins. As the wine settles, the acidity becomes more pronounced and the flavors seem more balanced, more elegant. A tinge of bitterness on the medium length finish is just part of the experience. An enjoyable bottle that could go a few more years in the cellar. (2920 views) | | | Tasted by Hecht_Pede on 6/13/2010 & rated 92 points: I am in love with oregon pinot noir`s! They are right down the middle of new world vs old world, by far the best area for new world drinkers to get introduced to the old world style.
Decanted and drunk over 6 hours.
colour: beautifull clear rusty red color with copper edges.
nose: this starts of with barnyard and just stinky dirty notes very burgundy like, after some time settles down and lets some smoked ham, florels and raspberry notes come through with eucaluptys in the backend great stuff.
palate: herbal notes creamy mocca with orange peel, the eucalytus follows through on the palate as well, some cranberry juice in the backend and then it finishes of with allmost cough drops like notes, just lovely. nice firm but soft tannins.
medium body 30+ sec finish, devastating to know that it will be next to impossible to track this down in denmark where I live. . . Im going hunting. (3730 views) | | | Tasted by La Cave d'Argent on 12/4/2009 & rated 91 points: Medium red/garnet. Moderately intense nose of bramble, chocolate and raspberry aromas. Medium-bodied on the palate, with medium acidity, light tannins and flavors similar to the nose. Medium, smooth finish. Quite nice and Burgundian in character. Drink now-12/11. (3643 views) | | | Tasted by vine20 on 11/21/2009 & rated 92 points: Medium ruby in the glass with a bit of mahogany on the edge. Aroma of bright light red fruit -- raspberries -- and a small bit of earth. Delicious red fruits with a moderate bit of spice. Balance is a bit acidic with a slightly hot streak. Tremendous full, rich mouthfeel and long finish. (3501 views) | | | Tasted by artvandelay84 on 11/7/2009: Noticed that the bottle had a small leak, so thought that the time was right to open. Has been in my cellar since early 2007. Bottle was NOT corked. Bouquet was there from the time it was opened. Very earthy with light red berry overtones. The flavors on the palate took over an hour to really release themselves and still were not as I remember. Finished half of the bottle. Will be revisiting 24-hours later. (3810 views) | | | Tasted by Omar Khayyam on 9/24/2009 & rated 91 points: Harvest moon over Willamette Valley; 9/20/2009-9/25/2009 (Willamette Valley, various wineries): Nose: Red fruit, iron ore, earth, raisins, and yet something still green
Mouth: cherry explosion, good structure, still fresh
Finish: Long
I think the price today was more than double at release. But that's no more than right. It was showing like it was miles ahead of allmost all of the superweight 2006s and the elegant 2007s we tried on this journey. (4508 views) | | | Tasted by brianb8851 on 8/10/2009 & rated 89 points: This is a very nice, well balanced pinot. It feels a bit restrained now, showing soft red fruit flavors on the nose and palate. There are hints of earth and spice. (3673 views) | | | Tasted by galewskj on 5/24/2009 & rated 87 points: Maybe price appropriate. Initially very dry. Got a little better with time. Nice but not overly impressed. (3701 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 |
|
