The winery and vineyards were originally owned and run by Cecil and Christine De Loach. In 2003, the family run Burgundian estate Jean-Claude Boisset purchased De Loach and brought the focus back to the estate's original high-quality winemaking philosophy, with specific emphasis on small lot winemaking, particularly of Pinot Noir from the Russian River Valley. The winery's 7-hectare estate vineyard has been completely restored and converted to organic and biodynamic viticulture, a tradition upheld by many foremost Burgundian vineyards. The De Loach estate vineyards are certified organic by CCOF.
The Pinot Noir is sourced from three vineyard sites across the Russian River: the BCD Vineyard, the Heintz Vineyard and the Murray Vineyard. Each of these Russian River Valley vineyards contributes their unique complexities to the final blend. The vines are grown on clay loam soils.
In the autumn of 2016, California suffered from frost, hail and very heavy rainfall. This partially relieved the drought but also caused some flood damage. Cooler than normal temperatures in August allowed for steady ripening, which produced high levels of natural acidity in the fruit.
Crafted using traditional Burgundian techniques, the grapes were hand-sorted then fermented in small vats with all punch-downs done by hand. The wine was aged for 10 months in French oak barrels (19% new) to create a complex, multi-layered Pinot Noir
Ruby red in colour, the wine opens with inviting aromas of ripe red fruits and spicy herbal notes. The medium bodied palate is redolent of strawberry, cherry and black liquorice, complemented by silky tannins and bright acidity.
|Grape Varieties||100% Pinot Noir|