To produce the Zinfandel “Heritage Collection” DeLoach a pre-fermentation cold soak was followed by post-fermentation warm maceration, which took place in stainless steel tanks to extract good colour and ripe tannins. During fermentation, the cap was punched down by hand. The wine was aged mainly in stainless steel tanks and a small portion was aged in 227 litre seasoned French oak barrels.
For the Heritage Reserve wines, DeLoach combine their Russian River Valley grapes with those from selected growing regions in California to produce good value, approachable wines. Each is made and bottled at their estate facility. This Zinfandel was made from fruit grown in vineyards in the Central Coast appellations where the coastal fog and cool evenings create a good environment for extended ripening.
Established in 1973 by Cecil De Loach, a firefighter from San Francisco, DeLoach was purchased by Burgundian Jean-Claude Boisset in 2003. His son Jean-Charles Boisset saw the similarities of the Russian River Valley with his native Burgundy and the potential that the region held for producing fine Pinot Noir and Chardonnay. One of his first decisions having acquired the estate was to convert the seven hectares of vineyard surrounding the winery to biodynamic farming. Head winemaker Brian Maloney has worked at DeLoach since 2003 and has proved instrumental in evolving DeLoach by continuing to explore different soils across the Russian River Valley and focusing on high-quality, small-lot winemaking.