Our 2014 Estate Vineyard Pinot Noir aromatically opens with ripe red fruits heightened with hints of soft baking spice and candied orange peel. The deep aromas lead to enticing flavors of cherry cola balanced with the earthiness of Shiitake mushroom. Its full body, and round, rich velvety feel lead to a long, satisfying finish.
The 2014 harvest was again an early harvest after another year of drought in California. A mild spring led to early bud break and warm days with cool summer nights allowed the fruit to gradually ripen while maintaining ideal acid levels and bright fruit flavors.
On February 3, 2010, Demeter USA, the only certification agent for Biodynamic® farms in the United States, certified the 17-acre estate vineyard and garden at DeLoach Vineyards, fully compliant with their standards for Demeter Biodynamic status. As one of only sixty-four wineries or vineyards in the U.S. with Demeter certified Biodynamic estates vineyards, DeLoach is among an elite group of sustainable wine grape growers committed to farming in parallel with the Earth’s natural
cycles. The 2013 vintage is being described as "excellent," "outstanding" and "ideal” by many, as the wine grape harvest across California yielded generous amounts of high quality fruit. In our vineyards, textbook conditions saw near-ideal spring bud break, steady flowering, even fruit set, and a lengthy stretch of warm days and cool and often foggy nights during the long summer months. Late and light rains held off until our treasured wine grapes found optimal ripeness, bringing exceptional quality to the crush pad and into the cellar.
The 2014 Estate Pinot Noir is made using six of our eight estate clones – 115, 777, Swan, LT, Calera and 828. Calera and 828 are fermented separately, forming the base of this vintage. Calera contributes spice and red berry characteristics. Clone 828 was the last to be picked. With its ripe stems, we were able to ferment 100% whole cluster. This allowed the
darker colors and the deeper flavors of plum and blackberry to develop. The 115 and Swan were co-fermented as were the 777 and LT contributing minerality, spice and depth of character. All were fermented using their native yeasts.