Brian Maloney, who also makes plenty of pinot noir for DeLoach, crafted this from the cold, late-ripening Bohemian Vineyard near Freestone and the somewhat warmer Swicegood Vineyard west of Sebastopol. There's a savory richness here that's satisfyingly complete, the windswept energy of the fruit cradled and softened by 14 months spent resting in French oak (35 percent new). Aromas of tarragon, cedar bark, smoke and dark plum harmonize in a structure that's lush and energetic, saturated with flavor but not heavy. Send it toward duck confit, either now or in another three or four years.
Brian Maloney, who also makes plenty of pinot noir for DeLoach, crafted this from the cold, late-ripening Bohemian Vineyard near Freestone and the somewhat warmer Swicegood Vineyard west of Sebastopol. There's a savory richness here that's satisfyingly complete, the windswept energy of the fruit cradled and softened by 14 months spent resting in French oak (35 percent new). Aromas of tarragon, cedar bark, smoke and dark plum harmonize in a structure that's lush and energetic, saturated with flavor but not heavy. Send it toward duck confit, either now or in another three or four years.
Brian Maloney, who also makes plenty of pinot noir for DeLoach, crafted this from the cold, late-ripening Bohemian Vineyard near Freestone and the somewhat warmer Swicegood Vineyard west of Sebastopol. There's a savory richness here that's satisfyingly complete, the windswept energy of the fruit cradled and softened by 14 months spent resting in French oak (35 percent new). Aromas of tarragon, cedar bark, smoke and dark plum harmonize in a structure that's lush and energetic, saturated with flavor but not heavy. Send it toward duck confit, either now or in another three or four years.
Brian Maloney, who also makes plenty of pinot noir for DeLoach, crafted this from the cold, late-ripening Bohemian Vineyard near Freestone and the somewhat warmer Swicegood Vineyard west of Sebastopol. There's a savory richness here that's satisfyingly complete, the windswept energy of the fruit cradled and softened by 14 months spent resting in French oak (35 percent new). Aromas of tarragon, cedar bark, smoke and dark plum harmonize in a structure that's lush and energetic, saturated with flavor but not heavy. Send it toward duck confit, either now or in another three or four years.