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Experience the incredible history and terroir of DeLoach through a selection of curated wine experiences.
At DeLoach Vineyards, our winemaking philosophy is rooted in a deep respect for the Russian River Valley and a commitment to crafting terroir-driven wines with integrity and finesse.
For five decades, we’ve championed a sustainable, site-expressive approach—farming our estate organically and Biodynamically® and embracing traditional Burgundian techniques in the cellar. From the vineyard to the bottle, we pursue wines of distinction, balance, and authenticity.
Traditional Burgundian Winemaking
Inspired by our Burgundian heritage, we blend centuries-old traditions with modern precision to craft wines that reflect the character of each vineyard. Our focus on small-lot winemaking ensures each block and varietal receives individual attention. We use native yeast fermentations, open-top wood fermentors, and manual punchdowns (pigéage) to bring out the nuanced personality of every lot—practices that require more labor and care but yield wines of complexity, elegance, and are a true reflection of its vintage.
01.
Open-Top Wood Fermentors
A cornerstone of our Pinot Noir and Zinfandel vinification, open-top wood fermentors reflect both our philosophy and Burgundian influence. Unlike modern stainless steel, these traditional oak tanks provide a gentle, oxygen-permeable environment that enhances aromatic development and flavor complexity. Their wide, open design allows for precise cap management through hand punch-downs, improving skin contact for optimal extraction of color, texture, and fine tannins—while avoiding over-extraction.
02.
PIGÉAGE
Our winemaking team performs daily pigéage (manual punchdowns) during fermentation—a hands-on method of gently submerging the grape skins (cap) back into the fermenting juice. This technique promotes balanced tannin extraction, deep color, and aromatic concentration while preserving the delicate structure of Pinot Noir. For select lots, we also practice pigéage à pied (foot treading) for the gentlest cap management possible, ensuring seamless integration of whole clusters and enhanced fermentation dynamics.
03.
Red Wine Vinification
Pinot Noir is our passion and specialty, and we treat it with the utmost care and precision. We often incorporate whole-cluster fermentation to introduce lifted aromatics, structure, and spice, especially from lignified stems. Open-top fermentation and manual cap management provide the control necessary to retain varietal purity and showcase the unique qualities of each vineyard and vintage. These traditional yet technical methods yield wines of finesse, layered complexity, and graceful aging potential.
04.
White Wine Vinification
Our Chardonnay is crafted with a focus on texture, minerality, and terroir expression. We begin with whole-cluster pressing to extract the purest juice with minimal phenolic influence. Fermentation takes place in French oak barrels, creating unique micro-environments that develop depth, spice, and richness.
We practice bâtonnage (lees stirring) throughout the aging process to build mid-palate weight and enhance integration, and age our Chardonnay sur lie for up to 18 months to encourage autolysis and creaminess. These choices, combined with spontaneous fermentation using native yeasts, produce wines that are both structured and supple, elegant and expressive.
05.
French Oak and Native Yeasts
Across both red and white programs, we rely exclusively on wild, native yeasts—those naturally present on the grapes and in our cellar. This spontaneous fermentation process requires close observation but offers a more authentic expression of vineyard site and vintage. All wines are fermented and aged in French oak barrels sourced from select cooperages, chosen for their subtle spice, fine grain, and ability to elevate rather than overpower the fruit.
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