This “Our Finest Selection” white shows a brightness of apple blossom and wet stone within its floral, mineral-laden nose, building to a full-bodied concentration of rich baked apple, nutmeg and clove. The oak is supportive and generous.
DeLoach Vineyards Reviews
Brought up in 35% new French oak and all from the DeLoach Estate Vineyard, the 2017 Chardonnay Estate is a rich, full-throttle effort that has lots of buttered stone fruits, toasted bread, honeyed oranges, and a touch of almond paste on the nose. This carries to a pure, powerful Chardonnay that stays balanced, pure, and classy, with nicely integrated acidity and a great finish. It's a beautiful, pure, balanced effort, and bravo to winemaker Brian Maloney!
The 2017 Chardonnay Hawk Hill comes from the Green Valley region in the Russian River and was fermented and aged 10 months in 37% new French oak. It's a richer, medium to full-bodied Chardonnay with lots of caramelized orchard fruits, toasty oak, brioche, and white flower aromas and flavors. With good acidity, plenty of oomph, and a clean finish, it's a terrific, outstanding Chardonnay from this estate that's well worth seeking out. I wouldn't push the aging curve, but it should keep nicely for 3-5 years.
Coming from estate fruit from the Russian River Valley, the 2017 Pinot Noir Estate was all destemmed and spent 15 months in 20% new French oak. A smaller production cuvée from this estate, it has a big, exuberant nose of vanilla-tinged black cherry and mulberry fruits interwoven with plenty of leafy herbs, chocolate, and spice. Rich, medium to full-bodied, and pleasure-bent on the palate, it offers supple tannins and an outstanding finish.
From the cooler Green Valley region of the Russian River, the 2017 Pinot Noir Green Valley has a pretty, elegant, complex style and shows vibrant notes of spiced strawberry, flowers, and orange rind-like aromas and flavors. Nicely balanced, medium-bodied, and just a beautiful wine, it can be enjoyed any time over the coming 5-7 years or more.
From a site in the Russian River Valley and all destemmed and aged mostly in neutral oak, the 2017 Pinot Noir Maboroshi reminds me of a Village level Côte de Beaune with its beautiful red fruit and floral nuances. It's not a heavyweight, but it offers medium-bodied richness and depth, light tannins, nicely integrated acidity, and a great finish, all making for an incredibly elegant, seamless Pinot Noir to enjoy over the coming 4-6 years or so.
More tropical notions of pineapples, orange blossom, marmalade, and brioche emerge from the 2017 Chardonnay Heintz, another rich yet balanced Chardonnay from winemaker Brian Maloney. Playing in the exotic, honeyed end of the spectrum, drink it over the coming 2-3 years.
Sweet spice, mulled strawberries, and a touch of blueberry pie notes emerge from the 2018 Zinfandel Russian River Valley. This juicy, elegant, medium-bodied effort has terrific purity, no hard edges, and a good finish. It over-delivers at the price and is well worth seeking out. Plan on enjoying bottles over the coming 4-5 years.
From estate-grown grapes, this small-production red delivers thick, brawny and succulent layers of bright acidity and big-shouldered red and black cherry. Oak and tannin play prominently on the palate, adding texture and weighty complexity.
Brawny in blackberry, cola and vanilla, this wine offers power and plenty of tannin weight and structure, the acidity bubbling beneath the surface and adding subtle brightness. Gravelly texture adds to the experience and length.
Made from vines planted pre-Prohibition, this wine is thick in tannin and jammy in high-toned red-berry fruit. Dust, cinnamon, nutmeg and oak play along the midpalate of weighted concentration and intensity, finishing with a trace of black pepper.
From an historic, old-vine site, this bold red is full of dust, sweet oak and baked cherry and blackberry flavors, densely concentrated with smooth, rounded and rich character. Herbal components give it welcome complexity and contrast.
Joe Pennacchio famrs this vineyard in the hills south of Sebastopol. Brian Maloney, who makes the wine at DeLoach, finds it to be one of the first of their pinot sites to reach bud break and one of their last to harvest, something he attributes to the clone (115) and the rootstock (St. George). Even with that long season, the tannins in this wine are aggressive, smoky and black until the bottle has been open for a while. Tasted two days later, the tannins begin to quiet and the dark fruit gains potency, turning juicy and grand. Decant it for braised duck with prunes.
This grew at a vineyard in northern Marin, bordering the Petaluma Gap, where the fruit delivered a bright cherry-red pinot. The flavor deepens with air, the tannins taking the wine toward the savor of blueberry skins. The overall impression is light and delicate, a coastal red for roast fish.
From a block on DeLoach's estate vineyard on Olivet Lane, this shows the finesse and care that goes into the firm's farming (the estate has been certified biodynamic since 2010). Wine & Spirits tasting coordinator Sydney Love described how the oak shaped the wine, presenting its glistening fruit as "honest and transparent. The wine is not dirty, but it makes you feel rustic, like you're hiking outdoors." Strikingly rich, this layers cool, bright fruit over tarry tannins and dark, spicy oak tones, the wine structured to age.
Brian Maloney selects fruit for OFS ("our finest selection") from sites including DeLoach's estate vineyard, Starkey and BCD, blending a wine with balletic grace in 2017. It moves from delicate rose scents into darker shadows of richness and spice, circling back to red-fruit brightness, leaving the mouth with a sense of freshness. The wine's gentle persistence draws you back for another sip. It's complete rather than complex, a wine to enjoy on its own or with poached salmon.
Vines on a northwest-facing hillside provide the fruit for this vinous and elegant chardonnay. Its lovely richness is powered as much by citrus fruit as it is by a pork-broth savor. Oak girds it with spice, but doesn't get in the way of the sleek texture and clean flavors. Pour this wine with lemony pan-roasted sea bass.
The 2016 Zinfandel Riebli Vineyard is opaque ruby-purple in the glass, and the nose offers scents of warm blueberries, cinnamon stick and brown sugar, with notes of cherry preserves, soil and stone fruit aromas emerging with time in the glass. The palate is medium to full-bodied, with lush fruits and plush tannins, finishing long and lifted.
Pale to medium ruby colored, the 2016 Pinot Noir Van der Kamp Vineyard is softly scented of cola, Earl Grey tea leaves, underbrush, moss-covered bark and eucalyptus with a bright core of cherries and berries and amaro hints. Light-bodied and elegant, it's knit by grainy tannins and refreshing acidity, finishing long and nuanced.
This full-bodied barrel-fermented wine is bold in flavor, rich in texture and showing a plethora of complex and delicious oak and spice flavors. Nutmeg, toasted almond, baked pears and vanilla coat the palate and linger on the finish, while the luxurious texture is nicely balanced by moderate acidity.
Raisin, plum and cherry contrast against tart red currant in this “finest selection” from the producer. Juicy and broadly approachable, it has a likable thread of acidity that punctures through the hearty rich fruit and leathery texture.
The 2012 Zinfandel Nova Vineyard is more of a fruity Zinfandel with notes of raspberries and cherries, not a lot of depth, but it remains superficially delicious and seductive and can be drunk over the next 1-2 years.