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| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 90 pts. in 103 notes) - hiding notes with no text | | | Tasted by ellars on 9/22/2020 & rated 92 points: 92: This bottle is the epitome of Pinot Noir. The color is a purplish garnet with no signs of browning (I suspect my last bottle may have oxidized a bit but this one is pristine). Opening the bottle reveals an aged wine aroma reminiscent of a tawny muscat, but this quickly dissipates to settle on more familiar tannic fruit notes underlying strong tobacco leaf and earthy (but not herbaceous) aromas. Great giant slow legs on the swirl. The palate is loaded with the same dark, aged plum fruit but hints of caramel peek through a rich leather base. (And is that a bit of licorice on the back end?) The terroir emerges during the finish as a complement to the tobacco leaf, and both work to frame the mild tannins as a highlight of the drinking experience. This wine stands as a testament to the winemaker's skill as it highlights the beauty of what it means to be Pinot Noir by ironically allowing the varietal to shine in its own bare glory. Was this really our last bottle? Alas, we held out far beyond the supposed drinking window but could not keep this in our cellar forever. (It is definitely not actually outside its drinking window.) An important caveat though: The cork was well-aged and showed seepage almost to the top, and our previous bottle was probably partially oxidized by similar effect, so consider drinking this soon if you still have a bottle or two hanging around your cellar (even though it would probably continue to be excellent for many more years of the cork holds). (1263 views) | | | Tasted by ellars on 10/8/2017 & rated 92 points: 92: One of the best examples of Oregon Pinot Noir I have ever tasted, and it only seems to get better with age. (More on that in a moment.) This is a great wine that highlights everything a Pinot Noir should be. The color might be the only unremarkable aspect; not bad in any way, but not memorable either: a solid light ruby with just a hint of browning at the edges. The nose leads with tobacco and a hint of allspice that continue to the palate, where they're joined by savory cherry and a bit of clove. A pleasant acidity with almost no trace of tannic bitterness remaining. Like most Pinot, this wine expresses it's terroir with admirable passion; you can taste the mossy Willamette Valley soil in your glass. And it tastes great right out of the bottle! Aeration yielded only subtle evolution of flavors and aromas. Wine like this offers a rare glimpse into the mind of the winemaker. Like another CT reviewer mentioned, I have no idea why CT thinks this is past its prime. I'd like to taste our last bottle in another 2-3 years to celebrate its quinceañera. (However, with regards to aging, the cork seems to be suspect. There's a lot of seepage showing in this bottle's cork, and the previous bottle might have been spoiled by oxidation through a partially failed cork. Proper storage is always important but might be critical for this vintage.) (2291 views) | | | Tasted by redwhiteand on 11/6/2016 & rated 50 points: Excellent smooth Pinot, and given it was rated 'past its prime' when we drank it, a very pleasant surprise! (3245 views) | | | Tasted by jmcafee on 7/22/2014: This is a marvelous wine from the great 2004 vintage. Intense acidity on a firm backbone with good body and medium long finish. Normally you would think their WV bottling is DD's most pedestrian offering, but at a fraction of the price of the Laurene and Louise, this is a stellar bargain. WS and composite CT scores under rate this wine. This is definitely improving with age (at least in my cellar). Enjoy now, or try again in 5 years (2019). (4824 views) | | | Tasted by winot on 3/13/2014 & rated 91 points: Medium ruby with bricking rim - nose of tool shed, dusty cherries, red berries, a tea note - very minerally - nice complexity - great weight and balance on palate, this has a noticeable "Pinot finesse" element - nice braised cherry palate - quite earthy - drinking beautifully - not the last word in depth, but overall, a lovely, elegant wine. (5147 views) | | | Tasted by ChdPhound on 2/28/2014 & rated 92 points: Long buried in my cellar, found it to be elegant, smooth, great finish, as good a DDO as I've ever tasted. Quite surprised me, and right up there with great Littorai's I've had. (4901 views) | | | Tasted by oldgrowth45 on 11/1/2013: Actually consumed this bottle a few weeks ago (I had a free day today, so I'm trying to catch up the cellar a little). The overall impression from this bottle was ripe, plush fruit emphasizing dark cherries and blackberries (some oak on the periphery). Full on the palate, but not over the top. Decent acidity gave some balance, but the fruit was front and center. Not much complexity, the finish was actually kinda empty which was surprising given the fullness of the fruit. Not much pizzazz. A very middle of the road (slightly generic) wine. (4401 views) | | | Tasted by pwillen1 on 7/31/2013: 2013 Post IPNC Tasting of 2004 OR Pinot (Matello Winery): Big nose of decadent chocolate brownie followed by a sweet, simple palette. Carneros anyone? (4372 views) | | | Tasted by gripNsip on 7/29/2013 & rated 86 points: Post IPNC blind 2004 Oregon Pinot Noir tasting (Matello): The nose shows bright, youthful fruit with some acid apparent. On the palate, bright, sweet cherries and strawberry fruit. Somewhat un-integrated tannin that comes off very drying on the finish, somewhat clipping the finish. (2900 views) | | | Tasted by Margauxguy on 7/2/2013 & rated 89 points: Decent, cola cherry, balanced, good, ok, not great (2019 views) | | | Tasted by "H" on 1/6/2012: - Crimsom color. It's balanced with a light/medium body. Smooth texture with a medium finish - Enjoyed the bottle at Tom Braden's. Denny was in town on a project in Pasco. Talked and enjoyed my last bottle of 04 DDO Willamette Valley - very nice wine. (5674 views) | | | Tasted by "H" on 1/2/2012: - Crimsom color. It's somewhat balanced with a light/medium body. Polished texture with a medium finish - Drank in Black Butte on New Years day 2012. Was there with my family. (5238 views) | | | Tasted by Oh Dae-su on 11/26/2011 & rated 93 points: The colour of the Pinot appeared to me rather dark and a bit faint. The smell is simply fantastic. I get spring blossoms, some spice, maybe at first some pickled cucumber and a butt load of cherries and raspberries. A wonderfully elegant and muscular Pinot scent! It jumped into my face and took a bit of my nose. Its taste is bewitching. I got lean, but forceful, flavours of raspberries, dark cherries, rose hip, mildly roasted almonds, a hint of cola, ethereal spice, some flowers and slight and gentle kisses of oak. It appears to be a very gentle and sophisticated Pinot without a certain amount of strength. Very well proportionated acid and mineral components aren’t missing. Its fruitful sweetness has a precise and dry character. The higher alcohol (14%) doesn’t make any trouble. The best of all: the length. It holds on for ages. Great experience! I guess now is a very good time consumption (3238 views) | | | Tasted by The13thGryphon on 8/20/2011 & rated 88 points: Very light fruit and mineral aroma. Flavors are more on the mineral and herb side than fruit, and what fruit there may be is light and restrained withminer earth, herb, and musty tones overriding them. The finish is of decent length, but again heavy on minerality. This wine was not a hit with those newer to red wine, but was appreciated by a couple of the more experienced or more adventurous of our group of eight testers. (3343 views) | | | Tasted by fredb on 2/2/2011: Medium-dark red color with slight transparency. Aromas of cherry, raspberry, strawberry, spice, and sous bois. Shy palate shows medium cherry, raspberry, and strawberry flavors with a note of bay leaf, sous bois, and loam. The finish is short and this appears to be in a shell still. Resample in 2013. Hold. (3918 views) | | | Tasted by dave smigielski on 1/29/2011: The nose is spectacular with huge aromas of maple syrup, but the acidity seems just a bit too much for me. Astringent finish on the palate. As he wine opens up more I get white pepper and raspberry on the nose and the palate feels like it wants to open up, but is just a little bit afraid to show its true colors.
seriously, my first disappointing DDO wine in several years. Maybe its the vintage?? (3623 views) | | | Tasted by vine20 on 1/12/2011 & rated 90 points: Notes consistent with 12/28/10. (3504 views) | | | Tasted by vine20 on 1/4/2011 & rated 90 points: Notes consistent with 12/28/10. (3545 views) | | | Tasted by vine20 on 12/28/2010 & rated 90 points: Ruby color with a typical pinot nose. Tart cherry dominates with sweeter red cherry and red licorice candy highlights. Good balance, medium finish. (3495 views) | | | Tasted by vine20 on 11/27/2010 & rated 92 points: Ruby color with a subtle pinot nose. Bright sweet red cherries with some red raspberries dominate at first followed by a darker red fruit with a bit of earth. Nice balance, medium finish. Showing much more fruit than in my notes of 11/5/10, 1/10/10, or 12/27/09. (3613 views) | | | Tasted by hunts53 on 11/25/2010 & rated 88 points: Dark but not real prominent fruit...a bit earthy. Paired with stuffed pork loin and was pleasantly surprised. (3976 views) | | | Tasted by vine20 on 11/5/2010 & rated 89 points: Ruby color with a moderate mixed red fruit nose. Not quite as much fruit as most Oregon pinot noirs, but not quite as fine a balance as the red Burgundies. The balance is a bit heavy on the tannin. I'm not sure it has enough fruit to last the resolution of the tannins and the acids. (3756 views) | | | Tasted by french16 on 8/25/2010: Chambolle Musigny Blind Tasting: A pirate in our tasting. Darker nose than the previous wine, quite a lot of licorice, almost like a zan candy. Bluefruits with a touch of grenadine. Palate shows again some blueberry and strawberry with still this licorice wrap. This is rather easy to drink and simple. This was not screaming Oregon but at the same time, it "made" sense once the bottle was revealed. (4613 views) | | | Tasted by petec-s on 8/15/2010 & rated 91 points: An easy 91, and much better than a couple of years ago. smooth and with great class from start to finish, mature and interesting, 14% (4235 views) | | | Tasted by Atwellian on 6/13/2010 & rated 92 points: June 12, 2010
Blind tasting 5 Pinots with the Johnson’s. Here are the wines with tasting notes;
2006 Archery Summit Loonie Vineyard. Complete, smooth, integrated. Dark purple color, long finish, oak, prune, earthy. Best by C & E.
2006 Stoller SV. Fruit. Blackberry/ruby color. Grape jam on the nose. Best by R, 2nd best by E.
2004 Domaine Drouhin Willamette Valley. Sugary mouth feel. Aromatics, musty, grass, pepper. Second best by C.
2005 Chehalem Reserve.Fruit forward. Plum, oak, cherry, yeast. Smooth and earthy. Best by G, second best by G.
2005 Cote de Nuits Villages. Tart, fruity, floral. Not a long finisher, sharp. Noticeably different that the Oregon pinots even when tasted blind. Least favorite of the 5.
Very fun. The Archery Summit and Stoller were rated best by the most people, but the variety of results was stunning. E was best at identifying the wines (3 0f 5). (4366 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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