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De Loach Russian River Valley Pinot Noir 2016

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Description

Description

De Loach Russian River Valley Pinot Noir

De Loach Russian River Valley Pinot Noir, Reveals a beautiful bright ruby colour,  exudes aromas of shiitake mushroom and plum.

The De Loach Russian River Valley Pinot Noir aromas also shine through on the palate along with subtle spiciness and roasted hazelnut.

The wine is velvety and soft with a plush mouth feel of perfectly balanced structure and acidity.

First established in 1973 by Cecil De Loach, a fire fighter from San Francisco, De Loach was purchased by Boisset in 2003 when Jean-Charles Boisset saw the similarities of the Russian River Valley with his native Burgundy and the potential the region held for Pinot Noir.

Terroir:-

On an idyllic twenty-acre organic farm in the Russian River Valley, visitors enjoy a certified Biodynamic® estate thriving with Sonoma’s agricultural bounty.

Guests are treated to limited release offerings of DeLoach’s vineyard-designate wines, each with as little as fifty cases produced, while enjoying tours of the Biodynamic garden as well as picnic grounds, cheeses from local Sonoma purveyors, and an intimate look at the winery’s Burgundian winemaking techniques.

He brought the focus back to the estate’s original high quality winemaking philosophy, with specific emphasis on small lot winemaking, particularly of Pinot Noir from the Russian River Valley.

The winery’s 17-acre estate vineyard has been completely restored and converted to organic and Biodynamic® viticulture, a tradition upheld by many foremost Burgundian vineyards. The De Loach estate vineyards are certified organic by CCOF. De Loach Vineyards

Led by viticulturist Ginny Lambrix, the winery has committed itself to the application of biodynamics, beginning with the conversion of nine hectares of estate vineyards from sustainable to biodynamic farming methods.

They will continue to expand this wherever possible. The cool, foggy Russian River Valley climate allows for slow ripening, enabling grapes to develop full flavour maturation over an extended time.

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