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Domaine Drouhin Oregon Laurene Pinot Noir 2010

Pinot Noir from Willamette Valley, Oregon
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13.9% ABV
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13.9% ABV

Winemaker Notes

The 2010 Laurène is a very pure expression of our estate, with clear notes of cherry, black cherry and red fruits. On the palate, I find great depth and freshness, traits more commonly used to describe Burgundy, but very present here. The finish is long and graceful, and I love the harmony, balance and complexity. Though enjoyable now, this is very much a vin de garde - a wine to hold for the long term. I expect that you will be able to cellar the 2010 Laurène for the next 10 years, but 15 years wouldn't be a surprise at all.

Critical Acclaim

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W&S 95
Wine & Spirits
Generous from start to finish, Laurene marries DOmaine Drouhin's traditional elegance with tremendous energy and vitality. Scents of plum and black cherry, dark and forward, are framed by warm oak spice, all marked by a high tone. Within all that generosity of flavor is a wild, vinous quality - the native yeast fermentation perhaps - guiding the wine without gettiing in its way.
WE 95
Wine Enthusiast
This reserve-level Pinot from DDO is exceptional in every way. Silky, elegant and deeply-fruited, it marries a plush midpalate of red berries and cherries to compelling grace notes of pine needle, cola and mocha. Delicious and ageworthy; if past vintages are any indication, this can go until 2029.
Cellar Selection
WS 91
Wine Spectator
A lithe red, with a vibrant balance to ripe strawberry jam, rose petal and spice flavors, finishing with a light lift. Drink now through 2017.
RP 90
Robert Parker's Wine Advocate
Domaine Drouhin's roughly 2,000 cases of 2010 Pinot Noir Laurene won't come on the market until next year, but its sappy intensity of lightly-cooked black raspberry fruit; ultra-polished tannins; rich animal fat savor; and alluring wreath of floral perfume, all make for a delightful performance today. I admit to having sensed a whiff of reductive reticence both when I first started swirling the glass and in the finish. But the issue is for now moot given the anticipated release date; and one can already anticipate at least ten or a dozen years of pleasure from this bottling.
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Domaine Drouhin Oregon

Domaine Drouhin Oregon

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Domaine Drouhin Oregon, Willamette Valley, Oregon
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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 Mediterranean 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 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. Silty, loess soils are found in the Chehalem Mountains.

Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

LIM526241_2010 Item# 126708