Insights & Articles At the Heart of DuMOL
“As a ‘vineyard up’ winery, we remain very close to the ingredients, close to the vineyards. Our winemaking technique is secondary to what we achieve in the field.”
“It takes time to discover a vineyard’s defining characteristics and even longer to employ the right winemaking technique to draw out those features in the wines. It requires sensitivity, a lightness of touch. We try not to layer in too many winemaking techniques. We try not to obscure the vineyard character. Ultimately, this allows us to achieve a more complex, multi-dimensional, effortless quality in our wines.”
The Hoppe-Kelly is planted on a steep hillside and features rocky, iron-rich, weathered volcanic soils that add an extra dimension of structure to the wines.
We planted the Jentoft Vineyard in 2007 using our own historic vine selections. Once a vine hits about 9-10 years old, the uniformity of the vine growth becomes regular and defined and the resulting fruit quality really takes a strong step ahead.
“We collaborate very closely with our growers, from pruning through to the day of harvest. We work together to express their piece of land in a way that draws out the unique characteristics of each parcel.”
"Our goal is to make site driven wines that taste of place, so our wines will naturally express the unique characteristics of the vintage which allows for new and exciting favorites every year."
Many mornings are spent in the vineyards, collecting samples for analysis, tasting fruit, and monitoring the vines.
"Through our connection to the land, to the fruit, and to the season, we are able to identify different expressions of a single site and determine our blends in the vineyard before the wine ever reaches the cellar."
It’s exciting to see the quality of the grapes we achieve through months of precise viticulture and responsive farming, anticipating the quality of the finished wines.
“The date we harvest a specific block in a vineyard – or the entire vineyard – is the most important decision we make all year because that sets the tone for the final wine. We’re visiting the vineyards every couple of days, focusing on the maturity of the vine – where we think the ripeness is going to go and how that translates to the final flavor in the wine. This is an ongoing process that can only be done in the field and it comes from a depth of experience and that vision of winemaking – the taste, the structure, the intensity can all be tracked back to the day of harvest.”
“It’s important to have a strong sense of vision for how you want the wine to communicate. With experience you learn how to create that roadmap from grape to bottle.”
Our barrel program focuses on a handful of select artisan coopers.
Each of our coopers creates a barrel with specific character, whether it’s the full bodied, masculine style of Tonnellerie Remond; the complex, savory style of Tonnellerie Chassin; the elegant, subtle details of Tonnellerie Ermitage; or the texture and depth that comes from Tonnellerie Atelier Centre France.
For Pinot Noir we concentrate on the cool Green Valley and Sonoma Coast areas of Western Sonoma County where ridgetop soils, eastern exposures and fog-influences combine to produce grapes that are both delicate and concentrated.
“We are committed to Sonoma County and we farm sustainably for the long term. We support a dynamic, holistic culture of food and wine. You can’t separate the quality of the wine from the culture of the region.”
Our crew starts to harvest at 11 pm and will harvest until 7 am.
We harvest the grapes at night so the cool, firm fruit remains intact during its short journey to the winery.
“During élevage, the raising of the wine in the barrel, you need to know when to nudge the wine in a certain direction, and know when to let the wine evolve at its own pace. Patience is very important at this stage. We listen to what each wine needs individually instead of imposing a preconceived idea of what a particular wine should be.”
In the winery we work in a patient, sensitive and classical manner to maintain all the natural nuances and fine details of the fruit.
“We firmly believe that each DuMOL wine tells an original story. These stories begin in the vineyard.”
“Winemaking is an amazing journey. Every year it’s changing and every year you go through a whole spectrum of events and hard work. Then, at the end, you have this product that is a time capsule. When you uncork it, it tells the story of everything that happened over that year, every factor in the vineyard, all that effort.”
Insights & Articles Our Vineyards
“The vision of the winemaker starts in the field.”
We have the great privilege of farming small select parcels across more than two dozen very special vineyard sites.
It takes time, working with a vineyard, to discover its defining characteristics. Then, it takes even longer to use the right winemaking techniques and sensitivity to highlight those features in the wine. A lightness of touch in our winemaking allows us to achieve a more complex, multi-dimensional, “effortless” quality in our wines.
Over two decades, we’ve gained access to some truly legendary sites. And we’ve achieved close personal relationships with our growers. Our shared respect for the land, our dedication to the work, and our mutual respect for each other, carry through to the final product. We work with good people and we’re going to make some amazing wines.
From first pruning through to the day of harvest, we’re out there farming the land in a way that draws out the singularity of each parcel. We minimize our footprint in the vineyard, stay very close to the “ingredients” and let the vineyards speak for themselves.
MENCÍA MacIntyre Estate Vineyard
CHENIN BLANC MacIntyre Estate Vineyard
NAPA SOILS Haire Clay Loam Haire Loam