• WA: 94

    Wine Advocate Score

    94

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  • JR: 75

    Jancis Robinson Score

    15

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  • WS: 90

    Wine Spectator Score

    90

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  • RP: 87

    Robert Parker Score

    87

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Drouhin Clos St-Denis 1999

Winemaker's Notes:

TASTING NOTES: Rather intense red hue. The DDO 99 offers black berry, cherry and fresh herb aromas. Also notes of coffee and spices. A rather soft attack then a medium bodied middle palate. Soft on the finish it has an excellent length. I would not confuse this wine with a Pinot Noir from Burgundy (in some vintages it is not always so obvious) but at the same time it reminds me of the lovely, elegant style of a famous estate in the Côte de Nuits. I'll let you guess which one! CLIMATE & HARVEST: A very dry summer resulted in extremely ripe and dark-colored grapes. We were then blessed with a lovely weather during harvest. WINEMAKING: As usual, the grapes were hand picked into small boxes of 25 pounds (it is hard work for the pickers but important for quality!). After quietly resting for a few days in the fermenters, the alcoholic fermentation started and was conducted in the classical Burgundian method of punching down the cap, pumping over the juice and tasting the wine two to three times each day in order to make the right decisions. The wine was aged in barrels sent from Joseph Drouhin's inventory. New oak content was about 18%. Malolactic fermentation was completed naturally in barrels without inoculation. This year it took some time for the wines to go through the malolactic fermentation. Once it was completed, the barrels were racked off in traditional fashion (by gravity). A selection was made of the cuvées to eliminate those lots that did not meet a desired level of quality.

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Domaine Drouhin:
Domaine Drouhin has been on the viticultural cutting edge in Oregon since our first plantings, and we continue to set the pace. The 90 acres of hillside vineyards that ribbon our 225-acre estate are at the very heart of Domaine Drouhin wines. Philippe Drouhin is in charge of all of the estate vineyards in Oregon & Burgundy & it is his vision & passion that drives our advances & improvements ... Read more
Domaine Drouhin has been on the viticultural cutting edge in Oregon since our first plantings, and we continue to set the pace. The 90 acres of hillside vineyards that ribbon our 225-acre estate are at the very heart of Domaine Drouhin wines. Philippe Drouhin is in charge of all of the estate vineyards in Oregon & Burgundy & it is his vision & passion that drives our advances & improvements in winegrowing year after year. Situated atop the Dundee Hills, between 400 and 800 feet in elevation, our site was selected for its remarkable similarity in climate, latitude and aspect to the legendary vineyards of Burgundy. DDO places more emphasis on viticulture than most producers in America. Our vines are perhaps the most densely-planted in the New World, with an average of 3,300 plants to the acre. We are also one of the few vineyards in the country to cultivate our own rootstocks and propagate all of our own plant materials. This allows us to further our vineyards with site specific rootstocks and plants. Read less

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TASTING NOTES: Rather intense red hue. The DDO 99 offers black berry, cherry and fresh herb aromas. Also notes of coffee and spices. A rather soft attack then a medium bodied middle palate. Soft on the finish it has an excellent length. I would not confuse this wine with a Pinot Noir from Burgundy (in some vintages it is not always so obvious) but at the same time it reminds me of the lovely, elegant style of a famous estate in the Côte de Nuits. I'll let you guess which one! CLIMATE & HARVEST: A very dry summer resulted in extremely ripe and dark-colored grapes. We were then blessed with a lovely weather during harvest. WINEMAKING: As usual, the grapes were hand picked into small boxes of 25 pounds (it is hard work for the pickers but important for quality!). After quietly resting for a few days in the fermenters, the alcoholic fermentation started and was conducted in the classical Burgundian method of punching down the cap, pumping over the juice and tasting the wine two to three times each day in order to make the right decisions. The wine was aged in barrels sent from Joseph Drouhin's inventory. New oak content was about 18%. Malolactic fermentation was completed naturally in barrels without inoculation. This year it took some time for the wines to go through the malolactic fermentation. Once it was completed, the barrels were racked off in traditional fashion (by gravity). A selection was made of the cuvées to eliminate those lots that did not meet a desired level of quality.

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