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Domaine Drouhin Oregon Chardonnay Arthur 2006

Chardonnay from Willamette Valley, Oregon
  • W&S92
0% ABV
  • JS94
  • W&S93
  • WE92
  • RP91
  • JS93
  • WS92
  • WE94
  • W&S93
  • WE94
  • WE92
  • W&S91
  • RP90
  • W&S92
  • WE91
  • RP91
  • WE92
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Winemaker Notes

2006 provided an abundance of wonderfully ripe & healthy fruit displayed by the complexity in the Arthur. The nose first reveals aromas of carnation & magnolia followed by a hint of toast & lemon zest. After some time, the bouquet transitions to lemon verbena, cantaloupe & lychee. Wonderfully balanced, the Arthur is round & full on the palate leading into a clean, fresh, lingering finish. This incredible length suggests pairings of shellfish & ripe cheeses, or cellaring for 3-5 years.

"Gently smoky pear, quince and Meyer lemon aromas are complicated by lees and sweet butter. Brisk and focused, offering vivid lemon, lime and yellow apple flavors. Gains energy on the long, stony finish, which repeats the tangy citrus qualities. This very nicely balanced chardonnay was raised 50% in cask (15% new) and 50% in stainless steel."
Stephen Tanzer'sInternational Wine Cellar

"Supple and silky in texture, with delicately spicy overtones to the pear and beeswax flavors, lingering well on the finish. Drink now through 2011."
Wine Spectator

Critical Acclaim

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W&S 92
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Domaine Drouhin Oregon

Domaine Drouhin Oregon

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Domaine Drouhin Oregon, Willamette Valley, Oregon
2006 Chardonnay Arthur

Established in 1987, Domaine Drouhin Oregon is owned by famed Burgundy producer, Maison Joseph Drouhin. Hand-crafted by fourth generation winemaker, Veronique Drouhin-Boss, the distinctive Pinot Noirs and Chardonnays of Domaine Drouhin are prized for their elegance, balance and finesse, as well as their ability to age. Philippe Drouhin, Veronique's brother, is in charge of viticulture and has earned an international reputation for his work both in Burgundy and Oregon. Ninety acres of the 225-acre estate are now planted, with over 3100 vines per acre. Domaine Drouhin Oregon's landmark 4-level gravity flow winery is nestled into the heart of the Dundee Hills.

Willamette Valley

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a temperate climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and even winter. Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton, and McMinnville encourage complex root systems as vines struggle to search for water and minerals. The silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.


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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

CWYARTHUR_2006 Item# 92062