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Domaine Drouhin Oregon Laurene Pinot Noir 2007

Pinot Noir from Willamette Valley, Oregon
  • BH93
  • W&S92
  • RP91
  • WS91
13.9% ABV
  • JS93
  • RP92
  • WS91
  • JS93
  • WS91
  • WS92
  • RP92
  • WW92
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4.0 1 Ratings
13.9% ABV

Winemaker Notes

Everything that I love about the 07 Willamette Valley Pinot Noir is accentuated in the 07 Laurène; even more complexity, more fruit, and more loveliness. The trademark of the vintage for us is its precision, the purity of flavor, clearly layered across the palate. The texture is very fine, and the flavors are a burst of fresh red fruits, in contrast to the darker fruits of recent vintages. As I hope for, the finish is very long, and I expect that we can all enjoy the 2007 Laurène for at least 10 years or more!

Critical Acclaim

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BH 93
Burghound.com
A fresh, elegant and complex nose blends both upper and lower register fruit aromas, in particular red currant and plum, along with subtle soil undertones that lead to delicious, detailed and equally complex medium-bodied flavors that possess excellent focus, balance and persistence on the beautifully long finish that displays an attractive touch of austerity. If you wanted to pick nits, you could say that this is not as dense as some prior vintages but I would counter with how lovely this wine is to simply drink, which is what really counts. Well worth your interest.
W&S 92
Wine & Spirits
A powerfully built pinot with firm underpinnings of dark, mocha-like oak flavors, this takes a day to uncoil. With air an ethereal red cherry fruit is revealed, adorning a fine burnished texture and polished tannins. This is a subtle wine that is certain to grow more expressive with age.
RP 91
Robert Parker's Wine Advocate
The 2007 Pinot Noir Laurene is produced entirely from estate fruit. Medium ruby-colored, it displays a superb bouquet of smoke, earth notes, cinnamon, allspice, wild cherry, and raspberry. Smooth textured and graceful on the palate, this medium-bodied wine has layers of succulent fruit, lively acidity, plenty of earthy spice notes, moderate tannin, and a lengthy, fruit-filled finish. It will evolve for another 2-3 years and drink well through 2022. Domaine Drouhin has been producing wine in the Willamette Valley since 1988 making them one of the veterans of the Oregon wine scene. The 2007s are particularly good because of the vibrant natural acidity of the vintage. It is increasingly apparent that Oregon Pinot Noir from top producers in strong vintages can easily provide pleasure for 20+ years.
WS 91
Wine Spectator
Firm in texture, displaying fine tannins around pretty rose petal-accented guava and rhubarb fruit, hinting at cinnamon as the finish extends.
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Domaine Drouhin Oregon

Domaine Drouhin Oregon

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Domaine Drouhin Oregon, , Oregon
Domaine Drouhin Oregon
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.

Burgundy

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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land, determined by the soil type, the elevation, and the angle in relation to the sun—this is a region firmly rooted in tradition and the concept of ‘terroir’ reigns supreme here. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one row or even one vine. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.

Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. Spring frost and hail are near-universal risks. The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne; the Mâconnais, producing soft and round inexpensive Chardonnay; and Chablis, the northernmost region of Burgundy and an acidity-lover’s Chardonnay paradise.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

MGLAURENE_2007 Item# 104532

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