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Domaine Drouhin Oregon Pinot Noir 2008

Pinot Noir from Willamette Valley, Oregon
  • RP91
  • BH90
13.9% ABV
  • JS95
  • WE92
  • V91
  • RP90
  • JS94
  • WE92
  • W&S91
  • D94
  • WW91
  • W&S91
  • WE92
  • WS90
  • CG90
  • RP90
  • W&S93
  • WE91
  • RP90
  • RP90
  • WE90
  • W&S91
  • WS90
  • WS90
  • WS90
  • RP87
  • WS90
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3.0 4 Ratings
13.9% ABV

Winemaker Notes

The 2008 is gorgeous, complex, intense, and very youthful. Aromatically expressive, I find notes of red and black cherry spice box and cedar. Already elegant and lovely, this cuvée has excellent weight, balanced with firm acidity and a very long finish. Though enjoyable now, it will develop substantially in the years to come, and should easily age for 10-15 years.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2008 Pinot Noir Willamette Valley which contains 5% purchased fruit. Medium ruby in color, it gives up an alluring bouquet of cedar, cinnamon, incense, black raspberry, and black cherry that jumps from the glass. This leads to a dense, ripe, spicy, well-balanced wine with enough structure to evolve for 2-3 years (ageability being a significant trait of the vintage). This lengthy effort will be at its best from 2012 to 2020.
BH 90
Burghound.com
A pretty if restrained nose blends both upper and lower register red and blue fruit aromas along with a touch of earth that can also be found on the rich, delicious and solidly complex flavors that culminate in a round yet well-delineated as well as an impressively persistent finish. This is really quite good for a so-called entry level wine. This is worth considering. 2013+.
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Domaine Drouhin Oregon

Domaine Drouhin Oregon

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Domaine Drouhin Oregon, Willamette Valley, Oregon
2008 Pinot Noir
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.

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.

NDF81856_2008 Item# 107698

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