The winery and vineyards were originally owned and run by Cecil and Christine De Loach. In 2003, the family run Burgundian estate Jean-Claude Boisset purchased De Loach and brought the focus back to the estate's original high-quality winemaking philosophy, with specific emphasis on small lot winemaking, particularly of Pinot Noir from the Russian River Valley. The winery's 7-hectare estate vineyard as been completely restored and converted to organic and biodynamic viticulture, a tradition upheld by many foremost Burgundian vineyards. The De Loach estate vineyards are certified organic by CCOF.

Fruit was primarily sourced from the Delta region of California.. The Pinot Noir was made from fruit grown in premium vineyards throughout northern and central California, helping to achieve a unique balance of delicate Pinot characteristics and more intense fruit flavours. Heavy spring rains enriched the soils and delayed bud break by a few weeks. A heat spike in June, followed by warm weather, brought even veraison throughout the vineyards. A cooling trend and touch of rain in mid-September created ideal conditions for the 2019 harvest which is considered a near perfect vintage.

A pre-fermentation cold soak was followed by fermentation in closed-top fermenters. Post-fermentation maceration took place at a warmer temperature to extract good colour and ripe tannins. A small portion of the wine was barrel aged to add some oak complexity, but most was kept in stainless steel tanks to retain freshness and purity of fruit.

This wine pairs beautifully with white meats such as chicken or turkey.