Deloach Heritage Pinot Noir (750ml)
Russian River Valley
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
As a pioneering producer and winegrower in Sonoma’s Russian River Valley, DeLoach Vineyards has been experimenting with and perfecting the best combinations of soil, rootstock, and clones for over three decades. In 2003, the Boisset family brought two generations of sustainable winemaking experience from Burgundy, France to California’s Russian River Valley. They planted the vineyards with cover crops in order to revitalize the soil and in the meantime, DeLoach partnered with winegrowers equally dedicated to and passionate about eco-friendly farming practices and the production of high-quality wines.
In 2010, Demeter USA, the only certification agent for Biodynamic® farms in the United States, certified the 17-acre estate vineyard and garden at DeLoach Vineyards, fully compliant with their standards for Demeter Biodynamic status. As one of less than 100 wineries or vineyards in the U.S. with Demeter certified Biodynamic estate vineyards, DeLoach is among an elite group of sustainable wine grape growers committed to farming in parallel with the Earths natural cycles. Wines made from the estate’s grapes are organic and biodynamic; some wines in the Deloach portfolio are made from purchased grapes that may not have been grown according to organic / biodynamic standards.
This Pinot Noir opens with vibrant aromas of black cherry and mulberry fruits with notes of leafy herbs. Medium to full-bodied, rich flavors of red plum and raspberry are layered with notes of vanilla bean, chocolate and spice. Bright acidity with supple tannins lead to a savory finish.
Planted on Huichica clay loam soil, the Estate has eight blocks of Pinot Noir with a unique combination of clone and rootstock. The combination of clones showcases the ideal expression of the estate’s terroir; the grapes are fermented in individual lots with native yeasts in open top fermenters, basket-pressed and aged on lees before being blended together.