Tasting Date: 4/6/2011
Varietal: DeLoach Pinot Noir Heritage Reserve 2009
Tasting Date Price: $12.99
Rating: WS 2008 86; WE 2006 83
Alcohol Content: 13.5%
Vineyard Website: click here
Visual Aspect: Dark red
Nose: Lovely floral aromatics are complemented nicely by dark red berry on the nose.
Palate: Built around a mix of cola, brown sugar and cherry rhubarb, this is full-bodied, complex, focused and persistent.
Food Pairing: Pinot is one of the easiest red wines to pair with food. Unlike other reds that can overpower many dishes, Pinot’s subtle softness only enhances red meat, poultry (it’s a great Thanksgiving wine with turkey) and the classic pairing – mushrooms.
Winery Notes: Our California series showcases the Golden State’s sun-drenched terroir in wines that are carefully crafted using traditional winemaking techniques to ensure true fruit expression. Vineyards throughout California’s diverse micro-climates are blended to create a wine that expresses the unique varied nuances of each varietal and the signature bright, fruit-forward, and food-friendly style of California. While not available for purchase on our website, the California tier wines can be found in your local wine store or restaurant.
A blend of four distinct sites throughout Marin County, the base of this cool-climate Pinot Noir is from two mature vineyards in the northernmost reaches of the Marin County appellation that border the Petaluma Gap: the Stubbs and Corda Vineyards. Despite their similar locales, they provide very different flavor profiles; the coolerStubbs Vineyard provides a lacy texture and floral aromatics while the Corda Vineyard provides a warmer-climate, red berry core surrounded by more burly tannins. As counterpoints to these more mature vineyard selections, the newer Azaya Vineyard is perfectly situated and destined for greatness; the spiceand perfume along with its delicate texture provide lift to the overall blend. The final element to the blend is a vineyard off of Lucas Valley Road whose hilltop exposure provides a tannic density and power to drive the finish of the wine.The Pinot Noirs from the four vineyards were all fermented in small open top fermentors, some wooden and some stainless steel, then pressed in our basket press and aged in French oak barrels.