The winery and vineyards were originally owned and run by Cecil and Christine De Loach. In 2003, the family run Burgundian estateb 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 has 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.

The grapes for this Pinot Noir are sourced from a long-standing grower partner, with whom De Loach has collaborated since 2009, ensuring consistency and quality in production. The vineyards are certified sustainable under the California Sustainable Winegrowing Alliance (CSWA). The majority of the fruit originates from the Delta region, where the cooling influence of the Sacramento River helps maintain the variety’s natural acidity, providing ideal conditions for cultivating premium Pinot Noir.

The grapes were de-stemmed and cold-soaked for four days to enhance colour extraction and preserve aromatic purity. This was followed by two weeks of maceration prior to fermentation, allowing for greater depth and complexity. This careful approach produced softer tannins and layered flavours, resulting in a balanced and expressive wine.

Salmon, Duck, Mushroom risotto and soft cheeses.