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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 89 pts. in 158 notes) - hiding notes with no text | | | Tasted by onthenose on 10/18/2019 & rated 91 points: Last of the bunch for me. It ended on a good note. Plenty of structure, some wet hay on the nose and rich color. Dry mouthfeel, red berry notes with hint of oak influence. (2320 views) | | | Tasted by onthenose on 10/8/2019 & rated 85 points: Waited too long, it's done. One more bottle to try to see if it met the same fate... (2189 views) | | | Tasted by onthenose on 2/16/2018 & rated 96 points: Super elegant and still has some liveliness to it. I suspect this to continue to age well, as it did last being open for two days. Good complexity with notes of oak and cherry and a long finish. (3234 views) | | | Tasted by juneau bob on 11/14/2017: This wine has been fairly highly reviewed by CT members. I found it to be quite plain and nondescript. At age 10 maybe it's past it's prime. (3341 views) | | | Tasted by winot on 2/25/2016 & rated 90 points: Better tonight than the last note - medium ruby/rusty - rootsy, spicy, cherry compote nose, med body, good length but a little light on density - elegant, very nice, v good tertiary notes on the lingering finish - always dependable! We have had four bottles, varying between 88-92, so it seems like there is a lot of bottle variation with this wine. This may go another 3-5 years, but certainly ready now. (6420 views) | | | Tasted by Jeffro on 8/15/2015 & rated 92 points: Light red color, fading toward the rim. Nose: dried strawberries, cotton candy, fresh red cherry, hint of black pepper. Tongue: super smooth tannins tickle the sides as ripe cherries fill my mouth. Long, peppery finish. (5532 views) | | | Tasted by chefdilletante on 7/10/2015: As a gift, bottle provenance is unknown and I'm afraid this might have seen some heat. All I'm getting is root beer. Lots of residual sugar and the overall impression is not at all favorable. (5670 views) | | | Tasted by Wino Laurie on 10/23/2014 & rated 91 points: Our second bottle of this silky and fragrant Pinot from Domaine Drouhin. Outstanding structure with fragrant nose, medium body and superb acidity. Perfect food wine. Highly recommend! (5948 views) | | | Tasted by kostaslonis on 10/14/2014 & rated 92 points: Pinot Noir tasting (Le Petit Sommelier): The nose is clean (but needs time to breathe), medium+ intensity, dense nose, high tones of black cherry, plum, ripe strawberry, tobacco leaves with vanilla and almond due to a beautifully integrated oak, feels developing.
The wine is dry, medium body and intensity, medium alcohol and acidity, medium+ tannins, the palate copies the nose, dense, well concentrated, red cherry, spicy notes in the long finish.
Outstanding quality, premium price, it could hold more but its sinfully tasty now. (5800 views) | | | Tasted by Wino Laurie on 9/20/2014 & rated 92 points: Really enjoyed the silliness of this Pinot from Willamette. Benefitted from Cellaring. Strawberry notes with hint of tobacco that presented with an excellent nose and a robust mouth feel. Delighted that we have another bottle. (3160 views) | | | Tasted by Dskoorb on 8/5/2013 & rated 90 points: - Purple color with fast forming legs and aromas of cloves and cherry. It's somewhat balanced and has flavours of strawberry, cloves, black pepper and raspberry. Smooth texture with a medium finish - Flavor profile has evolved quite well in the last 2 years, since our last bottle. The fruit is showing more with cherry showing on the nose and red berry fruit on the pallet. It's a little more balanced now. Will keep my other bottles in the cellar to see how this ages in the next couple of years (4873 views) | | | Tasted by dhammer53 on 6/30/2013 & rated 86 points: What a disappointment. This was Gamay color. Slightly darker than a typical Oregon pinot, yet this didn't taste like one. A hint of a floral nose. Some acid on my tongue, which ruined the wine for me. A bit of cherries after 60 minutes. I brought this to Restaurant North for dinner with non-Geeks. I should have brought a Sojourn, Sea Smoke or Holdredge. Live and learn. (4954 views) | | | Tasted by Vinsant on 5/27/2013: Matched nicely with CR Salmon. Red fruit, earth, baking spices, vanilla, and green herbs. Fruit was deeper then I expected per the vintage. Has at least a few years left. Tried out of an OR Riedel glass and a Zalto Burg glass. Riedel brought out more baking spice while the Zalto seemed to smooth out the fruit and brought a better balance. (4364 views) | | | Tasted by Laughs and Juice on 4/13/2013 & rated 92 points: Soft and pretty as expected, but disappointed that the fruit fell off after 90 minutes (4444 views) | | | Tasted by winot on 4/2/2013 & rated 91 points: Medium cherry red w rusty rim- nose is shy, a bit of cherry and spice- smooth, complete, velvety - lovely wine, quite elegant- some fine tannins, but drinking well. (4301 views) | | | Tasted by askoenig3 on 3/12/2013 & rated 90 points: Light ruby, beginning to turn a little. Moderate aroma of dark berries. Light body, moderate acidity now and mild tannins. Palate of dark berries, plum. Very nice balance. A very good wine. Alcohol 13.9% (2502 views) | | | Tasted by xsivjosh on 2/2/2013 & rated 90 points: True Burgundian. Lighter than most other Pinots. Finesse. Medium body and color. Subtle fruit. Great with chicken dishes and fish. (2494 views) | | | Tasted by pbard on 1/10/2013 & rated 91 points: Drinking considerably better than the last bottle, spicy red fruit hits you up front, mellowing into the mid with some acid to back it up. Good length and better complexity than earlier bottles. (2526 views) | | | Tasted by Nojomoschwa on 12/29/2012 & rated 91 points: Nice Oregon Pinot, with slightly spicy, deep red fruit flavors (belying its rather transparent color) and a mild to middling note of oak both on the nose and the palate (where it caramelizes in a mellow way). Versatile food wine with very good length. Drinking well now, too (based on this bottle). (2351 views) | | | Tasted by ToddR911 on 12/23/2012 & rated 86 points: just ok
The wine looks Violet colored. It smells like Cranberry, and Blackberry. The body is Light. The wine has Narrow texture. The wine finishes Medium. (2465 views) | | | Tasted by Traxx on 12/14/2012: Drinking really very well last night, starting to show some secondary earthy complexity and the fruit has rounded off into a sweeter package than before. Really quite nice wine. (2385 views) | | | Tasted by fredb on 12/9/2012: Pale cranberry-raspberry color with full transparency. Pretty aromas of raspberry, cranberry, and cherry. Palate has raspberry, flowers, cranberry, cherry, and a hint of smoke that carries into a medium-long finish that is very pretty with crisp acidity and red fruit character. Drinking as well now as it was at release and seems to be emerging from its early slumber for some great drinking now. Drink or hold. (2134 views) | | | Tasted by MattMauldin on 11/23/2012 & rated 93 points: Popped and poured with Thanksgiving leftovers. Clear ruby and medium body in the glass. Aromas of black tea leaf, red curry, sandalwood and fresh fig. Beautifully expressive palate of open red fruit, melted stone, red florals and flourishes of spice. Polished in feel, elegant, fleshy throughout, balanced acid, fine tannin. It finishes long with nice black peppery fruit. Excellent, really drinking well right now. (2191 views) | | | Tasted by "H" on 5/17/2012: - Ruby color. It's lacking fruit with a medium body. Polished texture with a medium finish - Opened at final forum dinner, May 2012. (4906 views) | | | Tasted by pbard on 3/23/2012 & rated 89 points: Light nose of red cherry and some funk, herbal overtones. Very Burgundian on the palette, soft with red fruit and a bit of oak, not very complex. Medium, tapering finish with smooth tannins, best drunk without food. Although the oak is light it is quite lovely. Didn't find the acid others have mentioned. (4128 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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