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Country: | United States |
Regions: | California California (Sonoma County) |
Winery: | DuMol |
Grape Type: | Pinot Noir |
Vintage: | 2022 |
Bottle Size: | 750 ml |
The wine’s aromas and flavors are akin to red and black cherry, briary wild berries, pomegranate, dried rose, pepper and licorice. Significant umami notes develop with time, and it offers a chewy core of fruit on a lovely expanding palate. Despite its obvious richness, there’s polish and definition to the flavors and structure. The wine turns spicy and savory on its long finish. Drink between late-2024 and 2032.
We’ve produced Ryan Pinot Noir since 2002, and it has always focused upon the mature dry-farmed Dutton-Widdoes Vineyard, deep in the heart of Green Valley. Widdoes produces a wild berry, truffley style of rich, dark Pinot that offers substantial hidden complexity which is revealed over time. In recent years we’ve balanced this power style with a block of vibrant, elegant, and red-fruited Pinot from Dutton-Jentoft, located at higher elevation closer to the coast. Both vineyards are sensitively farmed by our long-time partners, the multi-generational Dutton Family. Traditionally our most fruit-filled and approachable Pinot bottling, history shows that the wine ages gracefully for a decade-plus, revealing all its quintessential Green Valley Pinot beauty as it develops in bottle.
Review:
From the oldest vines of the estate, the 2022 Pinot Noir DuMOL Ryan is fantastic on the nose, with notes of fresh leather, Asian spices, sandalwood, and fresh cherries. The palate is vibrant and salty with green valley character, revealing finely coiled tannins, mouthwatering acidity, a saline mineral flourish, and a long finish. This one of the most compelling wines in the vintage for me, and it’s going to age gracefully over the next 15-20 years.
-Jeb Dunnuck 98 Points
Founded in 1996, DuMOL is a vineyard focused producer of cool-climate Pinot Noir and Chardonnay from distinctive vineyards in the extreme southwestern part of the Russian River Valley. We also grow and craft small-lot Syrah, Cabernet Sauvignon, and Viognier from exceptional vineyard sites in Sonoma and Napa, expanding upon twenty-five years of winegrowing experience.
Through precise attention to detail in the vineyards and vintage-specific winegrowing and winemaking, we aim to create wines that highlight the purity of place. Our small team is dedicated to our portfolio of Estate, leased, and grower-partner vineyards. DuMOL wines are released through limited allocations to our consumer mailing list and select restaurants worldwide.
Our DuMOL Estate Vineyard is our original high-density vine planting from 2004. It’s organically farmed without irrigation – these vines work hard each season. We make a strict selection for this bottling, one of our flagship wines, so that only three acres of its nine total comprise this bottling; the balance forms the core of Highland Divide. This is the best of the best. The high vine density and exclusively Calera Selection produce a wine with a significant level of both tannin and acidity. This structure is buffered by a deep core of fruit extract, the product of the ripe grape skins themselves, and the essence of the wine. Each vintage can age for many years, and it gradually deepens into a woodsy, truffley, and enveloping wine with grand scale complexity while never relinquishing its inherent brightness.
The wine’s aromas and flavors are akin to black cherry, boysenberry, hibiscus, anise, moss, and juniper. The palate is simultaneously bright yet dark, with mineral drive, violet floral lift, and bay laurel freshness. Tannins and acidity fuse to lengthen these flavors, and the wine finishes with dried herbs and orange zest lift. Great aging potential. Drink between 2025 and 2034 and decant for an hour in its youth to hasten the development.
Review:
Medium to deep ruby-purple in color, the 2022 Pinot Noir Estate Vineyard comes barreling out with bold notes of fresh blackberries and black cherries opening out to suggestions of anise, garrigue, and lilacs. The medium-bodied palate reveals impactful black berry flavors with wonderfully spicy accents supported by grainy tannins and great tension, finishing long with a minerally lift. This is an all Calera vineyard. (LPB)
-The Wine Independent 97 Points
Kosta Browne Russian River Valley Pinot Noir is made from 100 percent Pinot Noir.
On the nose, pronounced dark red cherry, intertwined with layers of blackberry and blueberry. The palate shows pomegranate and bramble fruit notes are effortlessly balanced with a refreshing acidity, culminating in a robust, enduring finish.
This year’s blend proudly features our Bootlegger’s Hill Estate vineyard alongside two cherished vineyard designates: Giusti Ranch and Keefer Ranch. Revealing enticing aromas of dark red cherry, blueberry, and raspberry, this Pinot Noir is both flavorful and poised. A refreshing lift gracefully traverses the palate, leading to a captivatingly long finish.
Our Appellation Series wines embody our unwavering commitment to exploration and the artistry of crafting soulful, thought-provoking wines that pay homage to the world’s extraordinary terroirs.
Most vineyards in the Russian River Valley share a common influence—the cooling effect that follows the river inland from the Pacific coast. The resulting fog gracefully envelops the vines at night, providing a crucial respite from the daytime heat. These diurnal temperature shifts delicately slow down ripening, nurturing nuanced flavors in the grapes, earning this region its well-deserved title as the heartland of California Pinot Noir.
Fact of Note: This Russian River Valley blend was the longest to ferment in oak from our Appellation Series.
Octopoda Pinot Noir Russian River is made from 100 percent Pinot Noir.
10 months in 40% new French oak
Beautiful garnet color with aromas of bing cherry, red raspberry, baking spice and subtle vanilla notes. On the palate, flavors are of concentrated red and blue fruit, with a core of cherry and dark raspberry with purple violet floral notes. Medium bodied with balanced acidity that lifts the flavors
Paul Hobbs Russian River Pinot Noir is made from 100 percent Pinot Noir.
Sourced predominately from the estates that are defined by their proximity to the coast and Russian River climate, the wine displays vivid crimson and aromas of violet, Morello cherry, and black tea. Velvet tannins on the palate ride along a juicy backbone of flavors such as cranberry, Blood orange, and Damson plum. The finish is long, powered behind a crisp acidity and appealing red clay-like minerality.
Ancien Pinot Noir Russian River Jouissance is made from 100 percent Pinot Noir.
Jouissance is sourced from the single vineyard established and farmed by Mark Lingenfelder at his home estate. Mark’s decades of experience as a vineyard manager and consulting viticulturalist have provided him the depth of experience to reach the pinnacle at his own property. Having worked with storied wineries over the years, we are grateful our paths have crossed enabling us to work with him for our Russian River designate. He tends the vines himself while relying on neighbor Lee Martinelli to provide additional help at the peak times. We work with a mix of Pommard and Dijon 667 vines from his oldest and youngest blocks – aged wisdom combines with youthful vigor!
The 2021 growing season was a welcome success after a more varied and challenging 2020. The vines came on with aplomb, demonstrating the rich fruit concentration we expect – even if the crop was meager. The ongoing drought in California served to further accentuate the character and concentration of the fruit. While warmer conditions have prevailed in other areas, the coastal areas of California continue to benefit from the maritime influence and moderating influence that it brings.
We fermented in our one ton, open-top tanks after filling by gravity. A warm fermentation with a combination of native and isolated Burgundian yeasts produced excellent and focused flavor extraction, complemented with traditional punch-downs by hand. The wine was aged entirely in Francois Freres cooperage, 40% new, and racked once, gently, prior to bottling. Grapes, must, and wines were moved using gravity through to the barrel and using inert gas through racking and bottling. 151 cases produced.
Bright fruit notes dominate the aromas with bright cherry, plum, and boysenberry underlaid by allspice and clove. On the palate the wine is liquid velvet, it’s silkiness segueing into a burst of fruit and spice that rides high on the palate while gradually opening to deeper berry, tea, and baking spices. It is a refreshing and lively Pinot Noir in its youth that will continue to fill out in depth and complexity over the next 2-5 years.
Rubus Reserve Pinot Noir Russian River is made from 100 percent Pinot Noir.
The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.
Rubus Reserve Pinot Noir is sourced from Russian River Valley. It shows complexity with raspberry and cherry notes that dance on the tongue.
“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo.
About the Vineyard:
The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752 It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.
Tasting Notes:
Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices, liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety
Food Pairing:
This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.
Review:
Ancien Chardonnay Carneros is made from 100 percent Chardonnay.
Chardonnay Carneros owes its style, depth, and structure to intensely flavored, low yielding, heirloom clones growing in two Carneros vineyards: on the Napa side, the Toyon Farm and on the Sonoma side, the Sangiacomo Vella Ranch. Ancien Wines hand-selected the cuttings themselves, from older vineyards in the Carneros area. These cuttings are reputed to have origins tracing to Paul Masson who imported them from Burgundy in the early 1940’s, from Louis Latour's renowned Corton Charlemagne vineyard. These selections are often referred to as “Old Wente”or “Robert Young,”denoting the sourced mother blocks in the 1960s.
Notes of ripe apple and honeydew melon greet and are delicately perfumed by notes of freesia and citrus blossom. Brighter notes of lime and Meyer lemon match the refreshing acidity of this wine, balanced by a creamy palate and leading to a finish that will continue to lengthen in the coming months. A wonderfully textured and vibrant Chardonnay displaying the best of Carneros.
Chardonnay Carneros is guided toward a layered, complex, and expressive style that develops gracefully in the bottle and shows enticing minerality, vivacious fruit, length and structure. The watchword is balance. Grapes were pressed as whole clusters, settled and fermented entirely in French oak from four different coopers, chosen for their unique synergism and support of the fruit on the palate. One third of the barrels were new. A variety of yeasts were used, including native strains, and fermentation proceeded evenly and slowly, averaging a cool 55°F. The wine was aged on its yeast lees, which were stirred weekly through the spring.