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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 90 pts. in 56 notes) - hiding notes with no text | | | Tasted by tak4 on 11/23/2018 & rated 94 points: Opened into the decanter. No serious sediment visible. First taste immediately after decanting. Cork was intact, wine appears sound.
Medium brick red. I would have expected it to be a little more bricky, to be honest. Clear rim. Pretty bright. Fairly clear.
On the nose: berry core - blackberries, touch of strawberry. Anise. Earth. Forest floor. Menthol. Beautiful. Surprising how resilient the fruit is.
On the palate. Wow. Wine is sound. Tannins completely softened. Medium-low acid. Medium alcohol. Fruit has really come into prominence past the tannins and the effect is just impressive. I guess this is what people crave in perfectly aged Pinot Noir. Menthol, eucalyptus, blackberries, anise. No real presence of tertiary flavors.
What a wine. Wine of the month. No need to age further in my view. (1974 views) | | | Tasted by jmcafee on 4/22/2015: Plenty of life left, with bountiful fruit (almost as if it is overripe) and lots of silky tannin. This could easily age well into the 2020's. (3781 views) | | | Tasted by sunalsorises on 7/7/2013 & rated 91 points: Silky smooth finish. Elegant fruit. Very nice Pinot. (4848 views) | | | Tasted by Arthur4wine on 3/22/2011 & rated 90 points: Opened after dinner, as a sipping wine and it was great. Highly recommended. (6423 views) | | | Tasted by vine20 on 2/15/2011 & rated 90 points: Ruby color with a moderate pinot nose. Darker red fruit predominates -- black cherry and blackberries -- with some tart cherry highlights. Tannins are moderate, good bit of earth and barnyard. Medium finish. (6168 views) | | | Tasted by vine20 on 12/11/2010 & rated 91 points: Notes consistent with 12/10/10. (5379 views) | | | Tasted by vine20 on 12/10/2010 & rated 91 points: Medium ruby color with a subtle classic pinot nose. Sweet red cherry and dark raspberry with highlights of sour cherry in an elegant, silky, understated whole. Acidity is a touch high still and showing low levels of tannin and barnyard. Great wine to serve with and to complement food. The fruit is definitely toned down, but it's not over. Perhaps another 2 years. (3762 views) | | | Tasted by jcable on 10/24/2010 & rated 93 points: Fantastic, drinking well now. Sily smooth, still light in color, and tasting good right after opening. Medium finish but so light and smooth and well balanced! (3146 views) | | | Tasted by RJ&JJ on 6/13/2010 & rated 93 points: Drinking very well right now - very well balanced... superb Pinot in the traditional creation at Domaine Drouhin. Had with smoked salmon and blue cheese burgers off of the BBQ and was very complementary to both. (2767 views) | | | Tasted by shadow on 2/21/2010 & rated 90 points: always a good Sunday night wine, clean, smooth, not a big deal, just a nice pinot (3211 views) | | | Tasted by jcable on 12/6/2009 & rated 89 points: ruby red still, and the barnyard that IS oregon pinot was not present until it warmed up and got some air. the complexit had fated, but the fruit and flavor were there. cellar these pinots for a few years IMO. not many years, but ~5 to get some of that in-your-face barnyard out to reveal the structure a bit. (3218 views) | | | Tasted by winot on 11/8/2009 & rated 89 points: Very enjoyable, I really liked this, although not the last word in complexity - med deep ruby/cherry - Burgundian nose of cherries, a slight matchstick aroma, - smooth, sweet berry fruit palate, not complex but delish - med acid, and good length - nice Pinot. (3344 views) | | | Tasted by shadow on 9/27/2009 & rated 90 points: Ph is perfect, touch of flora and strawberry, went fast (3398 views) | | | Tasted by huevosconvino on 5/4/2009 & rated 91 points: Aging very nicely, good time to drink a bottle of this one; rich, supple, lots of flavor detail if you want it, or you can just guzzle it with plank-grilled halibut and salmon. (3300 views) | | | Tasted by thefos on 2/8/2009 & rated 89 points: light, slightly acidic, but everyone enjoyed. paired well with a brie, as well as soup/salad. (3500 views) | | | Tasted by t_moderne on 10/1/2008 & rated 86 points: Some nice woodsy and sour cherry notes. Not showing much. Too much acidity for me; it overshadows the fruit. (3430 views) | | | Tasted by Stealthwine on 8/26/2008 & rated 89 points: Medium Color Pinot, Light Cherry flavor with a touch of nut and spice. Easy to drink without any of the cheap Oregon Pinot badness (That would be an unbalanced sharp hot bite often prevalent in lower quality Oregon Wines). Easy to drink with a nice finish. Drink now. (3846 views) | | | Tasted by fredb on 8/23/2008: Deep red color. Cranberry, strawberry rhubarb, and raspberry dominate nose with allspice character mixed in. On the palate, this has filled in and is much more complete than roughly a year ago. The finish is long on this, although a bit tart at the end. I expect that this wine is a good short term drinker while awaiting the neighboring vintages maturation. (3621 views) | | | Tasted by NotNYC on 8/15/2008 & rated 89 points: Nice Oregon PN pretty much splat in the middle of its drinking window. Medium body, restrained fruit and nice acidity make for one very nice glass of wine. (3377 views) | | | Tasted by Capybara562 on 6/20/2008 & rated 91 points: Very smooth, may be at its peak. (3480 views) | | | Tasted by Wino Joe on 12/31/2007 & rated 91 points: This is one of those mystical & wonderful wines that will develop in the glass and through the night. I recommend you pour a small glass and decant the rest of the bottle. The wine in the glass will develop and the decanted wine will give you a treat after 30 minutes or so.
Garnet color with slight translucent - like a shiny black cherry - with think luscious legs. A wonderful nose of bing cherries, cassis, brett, oak and a little heat. Black cherries, sour cherry jam and cassis fruit throughout with oak, grain leather & green pepper integrated into some smoot tannins. A medium bodied pinot that is more complex than it leads on at first blush. It defines finesse in a glass.
This will continue to improve and show more complexity. I can't wait to try my Laurene & Louise as they will surely blow me away. (4042 views) | | | Tasted by dave smigielski on 10/28/2007 & rated 84 points: I would agree with Fredb. This was good before dinner, but when I pulled the ribeye off the grill and covered it with lemon juice and olive oil and had it with this wine, it was fantastic. (4157 views) | | | Tasted by fredb on 8/5/2007: Deep red color with purple hues to it. On the nose, aromas of cranberry, pie cherry, and raspberry with a light spice and cedar background. On the palate, the fruit flavors are there, but the middle weight present in this wine's youth has gone away. I suspect it has shut down (the Laurene also has shown signs of shutting down after some early favorable bottles). It is enjoyable now for its aromatic purity, but will require complementary food to make the palate experience more positive. (4111 views) | | | Tasted by Rabbitstabbers on 2/20/2007 & rated 89 points: A very enjoyable wine. We drank it with some popcorn seasoned with rosemary, garlic, and black pepper. Rather nice combination, actually. It smells of berries (mostly raspberry and strawberry jam) and earth. I think it may need a bit more cellaring, as it was pretty tight and the tannins a bit cloying even after it was opened for 2+ hours. I must agree that there is a bit of tartness towards the end of the finish that is slightly unpleasant at first but after a glass or two, did not bother me at all. I am going to pick up a few more bottles and let them sit for a year or two. (4611 views) | | | Tasted by Rani on 2/1/2007 & rated 90 points: What a nice wine this was. Notes of red cherries, pine cones and raspberry jam. On the palate the fruit is dominant, but well balanced with fine tannins and acidity. Not the most complex wine, but very enjoyable to drink. (4997 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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