Complex aromas and flavors of red berry, sandalwood, vanilla, floral and mineral are alluring, made all the more appealing by the elegant frame and vivid structure. Silky and harmonious enough to drink now, but this should really sing in five to seven years. Offers a fine, smoky finish.
This is a blend of chardonnay, pinot noir, aligoté and gamay, aged 12 months on the lees in bottle. It’s fragrant with notes of toasty lees and chalk, a simple sparkler that feels focused and clean. The bubbles are ready to take on any raw shellfish.
A blend from two vineyards in the Sebastopol Hills, this wine presents red fruit surrounded by black, mineral-inflected tannins. It feels bound up and austere, and while those tannins are unrelenting, even with a few days of air, they would stand up well to a grilled sirloin steak.
Brian Maloney makes this wine from a vineyard in Green Valley, with contributions from Sebastopol, Occidental and Freestone. It’s a bright cherry red, with detail in the tannins, rocky and black, glinting with freshness. There’s a layering of sunny warmth in the fruit along with the cool fragrance of a forest after a rain. In combination, the wine feels saturated, gentle and fine.
This grows at two blocks on the western edge of DeLoach’s estate vineyard off Olivet Road, planted to Swan and Mt. Eden clones and farmed under biodynamics. Give the wine time in a decanter and the sweet cherry fruit comes forward, pushing the dark, heavy drape of tannins into the background. Those tannins still hold the fruit in a rigid grip, but the flavors read clean, clear and vinous, with plenty of fruit to cushion the finish.
Brian Maloney selects this fruit from estate vineyards (40 percent), blended with grapes from BCD, close by, and the Starkey Vineyard in the Sebastopol Hills. This is Russian River pinot noir in all of its full-figured beauty, a rich, cherry-scented wine with enough intensity to take on a grilled burger with mushrooms. The alcohol isn’t shy, pointing up the grip of the tannins and the flower power of the fruit, but it’s all of a piece.
Though the broad, soft structure of this wine doesn’t feel particularly coastal, there’s coolness to the fruit and salinity that makes the connection. At first, this is more about sweet fruit than mineral depths, but the structure builds more edgy power with air. Decant it and you’ll have a luscious, salty red for a spicy pork braise.
Young and intense, this wine takes some time to evolve past its initial reduction, turning from black and smoky toward cool, brisk red fruit and elegant scents of roses. The tannins are still bristly after three days of air, suggesting the wine needs patient cellaring to show itself completely.