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Domaine Drouhin Oregon

P.O. Box 700, 97115 Dundee, OR
Dundee, OR
USA

Telephone +1 503 864-2700
david@domainedrouhin.com

This company is co-exhibitor of
Oregon Wine Board

Trade fair hall

  • Hall 9 / D06
 Interactive Plan

Hall map

ProWein 2017 hall map (Hall 9): stand D06

Fairground map

ProWein 2017 fairground map: Hall 9

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.03  NORTH AMERICA
  • 01.03.03  USA
  • 01.03.03.04  Oregon

Our products

Product category: Oregon

Chardonnay Arthur

Our Chardonnay Arthur is produced from 100% Dijon clones, grown on the Drouhin Family Estate in the Dundee Hills of Oregon. First planted in 1990, the low yields of these vines and their early ripening ability have been a perfect match for our climate and soils. Arthur, named for Véronique's son, is a wine that captures the bright, crisp acidity and mineral character of the vineyard, balanced with richness and lovely length.

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Product category: Oregon

Edition Limitée Chardonnay

Our Chardonnay vines on the Estate are now more than 20 years old, and their strength of character is becoming more and more apparent each vintage. First planted in 1992, these are among the oldest such vines in the new world and their low yields and early ripening ability have been a perfect match for our climate and soils.

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Product category: Oregon

Dundee Hills Pinot Noir

Our 1988 Classique Pinot Noir was the first wine produced by the Drouhin Family in Oregon. Over two decades later, this cuvée has become a foundational element of many great wine lists and personal cellars. The fruit is harvested entirely from our family's Dundee Hills estate, and the wine is vinified in the Drouhin family style with a focus on elegance, balance and finesse.

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About us

Company details

Our winemaking techniques are adapted from what the Drouhin family has learned in Burgundy since 1880. Our goal is to craft wines naturally with gentle treatment and minimal manipulation. It is our hope that our Pinot Noir and Chardonnay will be appreciated for their classic finesse, elegance and for the true reflection of their origin; their terroir.

Once the grapes have reached full maturity with a perfect balance between brix and acid, and fruit and tannin, they are hand-picked into small 25 pound totes, insuring the arrival of pristine, uncrushed fruit at our four-level gravity-flow winery. Everything we do in the winery is intended to preserve the unique qualities that nature provided for us in the vineyards.

Upon arrival at the first level of our winery, the crush pad, all of our Pinot Noir is hand-sorted, then gently de-stemmed into the fermentation tanks and allowed to soak at cooler temperatures for 2 to 5 days prior to the beginning of fermentation. All fermentations use only indigenous yeasts to conduct a long, natural fermentation.

Active fermentations last 7-12 days, during which time the age-old Burgundian techniques of pigeage (punch-down) and remontage Our winemaking techniques are adapted from what the Drouhin family has learned in Burgundy since 1880. Our goal is to craft wines naturally with gentle treatment and minimal manipulation. It is our hope that our Pinot Noir and Chardonnay will be appreciated for their classic finesse, elegance and for the true reflection of their origin; their terroir.

Once the grapes have reached full maturity with a perfect balance between brix and acid, and fruit and tannin, they are hand-picked into small 25 pound totes, insuring the arrival of pristine, uncrushed fruit at our four-level gravity-flow winery. Everything we do in the winery is intended to preserve the unique qualities that nature provided for us in the vineyards.

Upon arrival at the first level of our winery, the crush pad, all of our Pinot Noir is hand-sorted, then gently de-stemmed into the fermentation tanks and allowed to soak at cooler temperatures for 2 to 5 days prior to the beginning of fermentation. All fermentations use only indigenous yeasts to conduct a long, natural fermentation.

Active fermentations last 7-12 days, during which time the age-old Burgundian techniques of pigeage (punch-down) and remontage (pump-over) are used as means of gentle extraction. Fermentations are long and careful and once complete, the free-run juice is moved via gravity to the third level of our winery, the barrel cellar.

Our Pinot Noir is aged in both new (20%) and neutral French Oak barrels. Barrels are custom made for us in Burgundy, using oak from France's best forests, which we feel allows the character of the wine and vintage to show through. Once the secondary, malolactic, fermentation is complete, the wines are racked off their lees via gravity and back into barrel.

After 12-14 months in oak, Véronique selects barrels for each of our three cuvée's and the wines are then blended and allowed to rest for several months before moving to the final level of the winery, our bottle room. At this final stage, the wines again are moved via gravity into bottle and then allowed to mature 6 to 18 months before release. 

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