DeLoach Maboroshi Pinot Noir

Tast­ing Notes from the Curator

The Maboroshi Pinot Noir, a medi­um-bod­ied red, opens with invit­ing aro­mas of san­dal­wood and laven­der accent­ed with a touch of straw­ber­ry and licorice. Fine-grained tan­nins and great struc­ture are height­ened by ripe red fruit fla­vors and a hint of shi­itake on the back palate. A sweet smooth but ele­gant fin­ish in every drink

Pair­ings

Giv­en its full-bod­ied­ness and high acid­i­ty, this Pinot Noir is best paired with nut­ty & hard cheeses such as Gruyère and Pro­volone, dry and salty cheeses such as Grana Padano, Parme­san and aged Machego. This will also work well with your favorite poul­try and red meat (beef, lamb, veni­son) dish. 

From a Whim­si­cal Dream

The Maboroshi Vine­yard, nes­tled in the Sono­ma Coast hills 600 feet in ele­va­tion, is one of the first spots to clear from the morn­ing fog as ridges to the west shel­ter the site from any lin­ger­ing marine lay­er. Named ​“whim­si­cal dream” in Japan­ese, this vine­yard is the meet­ing ground for oppo­sites: warm sun­light and cool fog, ele­gance and structure. 

Whole berries from this vine­yard were fer­ment­ed in small open-top oak vats with hand punch downs, then bas­ket pressed to bar­rel for sec­ondary fer­men­ta­tion on the lees. The wine was aged for 13 months in 33% new French oak and 67% in sec­ond-fill bar­rels to lend soft­ness to the oak characteristics.

Storage Instructions

Store unopened red wines in a cool, dry, and dark place safe from con­stant vibra­tion. Keep your bot­tle hor­i­zon­tal in a wine rack or cel­lar to retain the moist­ness of the cork. The ide­al tem­per­a­ture for stor­age is between 16 to 18°C. Once opened, a bot­tle will be good for 3 to 5 days stand­ing upright in the refrigerator.

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