Our 2012 vintage of the Green Valley Pinot Noir opens with alluring aromas of cherry cola, currant and sandalwood. Richly complex flavors of cherry, ripe raspberry, licorice and tobacco coat the palate of this full bodied, well-structured wine that culminates in a long, satisfying finish. Our chef suggests pairing it alongside a blackcurrant-glazed seared duck breast.
The Pennacchio Vineyard Pinot Noir is always a big, intense Pinot Noir with concentrated, dark fruit flavors. Black cherries and plums are accented with notes of dried rose petals and wet stone. A full-bodied Pinot Noir, this wine will pair well with wild game or glazed duck.
The 2016 vintage in Sonoma County was almost perfect with moderate late winter rains, providing a healthy boost to the drought-stricken region. Moderate spring and summer weather led to elegant, profound wines with tremendous amounts of expression even at an early age.
Our OFS Chardonnay, a delightful golden hue in the glass, is a balanced, complex wine that reflects the best characteristics of each of the vineyards that contribute to the final blend. The 2014 vintage offers an aromatic bouquet of green apple and orange blossom with a touch of graham cracker. Flavors of golden pear and baking spices are accented with vanilla and a touch of oak. This medium bodied wine has a lingering finish that pairs perfectly with Moroccan tagine.
Our 2014 Pennacchio Vineyard Pinot Noir offers concentrated, dark fruit aromas and rich flavors of cranberry, blueberry, plum and a touch of cocoa. With a silky mouthfeel and long finish, this full-bodied Pinot Noir pairs well with wild game or glazed duck.
Staying true to DeLoach's French roots, Le Royal was produced by méthode traditionnelle (méthode champenoise in Champagne), a process that was awarded UNESCO Heritage designation in Champagne in 2015 and is, arguably, the most high-quality and appreciated method for sparkling wine production. Le Royal was aged sur lie and en tirage for 24 months, bottled on April 22, 2018 then underwent secondary fermentation in the bottle before being disgorged on May 15, 2018