Rich and juicy, this offers concentrated dark cherry, red plum and raspberry tart flavors that are forward and fresh-tasting. Zesty acidity lingers into the savory finish. Drink now through 2023.
DeLoach Vineyards Reviews
Subtle notes of red berries emerge in this vibrant white, offering a crisp blend of green apple, pear and citrus flavors. Lemon meringue accents extend on the finish, with zesty minerality. Drink now through 2023.
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.
The aroma of this elegant organic wine, part of the Boisset Collection, features fresh red raspberries, tobacco leaf and chocolate. On the palate, its red fruits are bright and acidic, giving it a succulent appeal, and Zinfandel’s spice is exhibited as white pepper. Burgundian Jean-Charles Boisset likes that sinewy, elegant style, and winemaker Brian Maloney delivers it.
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.
Charles Heintz farms this chardonnay on Green Valley's Goldridge soils. The vines ripened their fruit on the southwestern face of the ridge, building flavors of fresh citrus and orange oil into the wine's oak-enriched texture. It's a generous white to chill for grilled salmon with a soy-and-citrus glaze.
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.
White pepper on the nose signals this is an interesting cool-climate wine, with a delicate palate of soft integrated tannin to match. Cherry, pomegranate and rose petal accent the palate, with hints of orange peel and dried herb.
Reduced in matchstick aromas that compel and blow off, this is a wellintegrated white from a great site, the fruit and oak combining to great effect. Big flavors of anise and pear build around a concentration of full-bodied lushness and lasting texture.
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.
Juicy in strawberry and cherry, both thickly concentrated in flavor and richness, this is a bright, complex and tasty wine from the great site, which confounds with secondary characteristics of barbecue meat, char and vanilla bean.
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 2015 Zinfandel Saitone Ranch is medium garnet-purple colored and boldly scented of raspberry preserves, spice cake and prunes with suggestions of Indian spices, dusty soil and tobacco. Full-bodied, packed with spicy dried berry flavors and supported with chewy tannins, it has a crisp line of acid nicely lifting the pruney notions on the finish.
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.