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DuMOL 'Chloe' Chardonnay is made from 100 percent Chardonnay.
Winemaker’s Notes
Our first vintage of Chloe was 2000, and although the vineyard mix has changed over the years, the wine has always focused on the central Russian River Valley district to represent the richest side of DuMOL Chardonnay. The wine has lower acidity than our coastal wines, making it more approachable in its youth, and the flavors focus more on orchard fruits than citrus. The neighboring El Diablo and Flora Marie vineyards sit overlooking the river on gravelly loam soils and provide the wine's deep fruit generosity. These are the first vineyards we harvest each year as the lean soils really advance their crop’s ripening. We offset this fruit richness with grapes from our Green Valley Bressay Estate, which overflow with tense structure and coastal acidity. It’s a seamless combination that produces a thrilling result, and Chloe is the first of our designate Chardonnays you should open each vintage.
The wine’s aromas and flavors are akin to peach, apricot, oatmeal and anise. Fresh thyme and honey notes combine with tangerine and lemon curd. It’s a deeply textural and expansive wine that gently glides along the palate. Lively acidity and spicy notes of ginger and white pepper provide lift and energy to the finish. A beautiful, layered, and richer style to enjoy soon after release. Drink between late-2024 and 2029 and serve no cooler than 55º F.
Review:
A Central Russian River Blend, the 2022 Chardonnay Chloe is a bright yellow hue and captures a wide spectrum of citrus with notes of orange, Meyer lemon, fresh pineapple, toasted spice, and a hint of almond through the mid-palate as well as a nice lift of citrus on the finish. It’s a beautiful wine offering a richer tone through the range. Drink 2024-2034.
-Jeb Dunnuck 96 Points
Winemaker’s Notes
Our organically farmed high-density Estate parcel sits at the top of the ridge amongst the diverse coastal forest. Although the soil is sandy, there’s a vein of clay in the subsoil that holds winter rain and allows us to dry-farm the vines. The tight spacing keeps the clusters and soil shaded during the summer heat, which allows the fruit to retain all the nuance of the site. The wine produced here has a character - a signature - all to itself and cannot be replicated elsewhere; it's the antithesis of fruity, forward, easy-to-understand Californian Chardonnay. The grapes are small with thick skins, producing a high level of fruit extract, which translates to deep texture and structure in the wine itself. Concentration allied to freshness is the essence of this wine, and it ages beautifully in bottle for ten to twelve years.
The wine’s aromas and flavors are incredibly complex and diverse, akin to citrus oil, preserved lemon, sage, fennel and caraway. The wine is deep, powerful, and layered with oyster shell freshness cutting through the natural density. Lemongrass, spearmint, and grapefruit power the finish, which pulsates with intensity. You could decant this for an hour before serving to hasten its development. Drink between 2025 and 2030. Serve no cooler than 55º F.
Review:
From a site surrounded by dense forest on two sides, the 2022 Chardonnay DuMOL Estate Vineyard is a bright straw hue and has a more vibrant aromatic nose of fresh mint, bright lime, flint, crushed stones, and white peach. Medium to full-bodied, it boasts a remarkably firm structure with a bit of tannin, a chalky texture, and a savory slanting profile, and it’s long and persistent on the finish. It has an assertive but crystalline feel and a crunchy brightness. It demands a bit of time. Drink 2025-2035.
-Jeb Dunnuck 96 Points
Falletto di Bruno Giacosa Barolo is made from 100 percent Nebbiolo
The 2018 vintage was well received after the turbulent 2017 growing year. A longer winter heralded in heavy rains in May and June, which gave the vines much needed water after the previous year's drought. Throughout the summer, conditions were generally ideal with warm days and cool nights, making harvest an overall success. Early samples of Barbaresco and Barolo are indicating a soft, balanced vintage.
Red garnet in color. Intense and fine aromas of fresh red fruit. The palate presents good freshness, excellent structure and fine, velvety tannins.
- Vineyard exposure: Southwest
- Age of vines: 27-31 years old
- Yield: 45 hL/ha
- Harvest date: October 10, 2018
- Fermentation and maceration: 25 days in stainless steel vats
- Malolactic fermentation: completely developed
- Refinement: 30 months in Botti cask of French oak, 6 months in bottle
- Bottling: December 2021
- Alcohol: 14.5% vol.
- Total acidity: 5.5 g/L
- pH: 3.60
- Total extract: 30.2 g/L
- Optimal period for consumption: 2022-2035
Review:
The 2018 Bruno Giacosa Barolo is very rich and hedonistic, with ripe strawberries and rose hip and notes of incense, lilies and violets. It is a lovely nose, persistent, intense and enticing and on the palate it is like falling into a soft velvety bed of rose petals. It already has such beautiful harmony and poise. It has a lush, sensual texture of crushed velvet, and is full-bodied without feeling heavy. There are plenty of dense, savory tannins extending the very long finish, creating a combination of seductive charm and power. This is something special, a great achievement in this vintage. Wait 2-3 years at least but I would not want to miss that young fragrance. (SH)
-Wine Independent 98 Points
Fenocchio DOC Barbera d'Alba Superiore Bussia is made from 100 percent Barbera.
The color is a deep ruby red with garnet reflections. It has a rather intense bouquet, with scents typical of the vine and a full bodied and dry flavor, with a distinct and pleasing acidity. It becomes mature with aging, acquiring a full and balanced flavor.
Parcel is 2.5 hectares (6.2 acres) planted at 300 meters above sea level.
It pairs well with red and white meats, tagliatelle pasta and cheeses.
Ferrata Etna Bianco Veni is 100% Carricante
Straw yellow colored with hints of almonds, vanilla and ripe fruit notes on the nose. On the taste, it is very rich in savoriness and freshness.
No irrigation. Hand harvest at the end of october.
Selection of the best grapes made by hand.
Destemming and soft pressing into a pneumatic press (Extraction of the 60% of the Juice, Mosto Fiore).
60% of the juice was fermented in stainless steel tanks and 40% was fermented in French Oak barriques (no new oak, only second use barrels).
No ML Fermentation.
Batonnage in Oak.
Ageing in Oak and Stainless steel for 12-14 months, plus an additional 6 months minimum in the bottle.
Ideal with shellfish, raw fish or preparation with more intense flavors.
Also delicious with fresh and semi-matured cheeses.
Ferrata Etna Bianco Veni is 100% Carricante
Straw yellow colored with hints of almonds, vanilla and ripe fruit notes on the nose. On the taste, it is very rich in savoriness and freshness.
No irrigation. Hand harvest at the end of october.
Selection of the best grapes made by hand.
Destemming and soft pressing into a pneumatic press (Extraction of the 60% of the Juice, Mosto Fiore).
60% of the juice was fermented in stainless steel tanks and 40% was fermented in French Oak barriques (no new oak, only second use barrels).
No ML Fermentation.
Batonnage in Oak.
Ageing in Oak and Stainless steel for 12-14 months, plus an additional 6 months minimum in the bottle.
Ideal with shellfish, raw fish or preparation with more intense flavors.
Also delicious with fresh and semi-matured cheeses.
Showing 655 to 660 of 1893 (316 Pages)
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We are delighted to offer our first Beckstoffer Georges III bottling in many years. The spectacular vineyard site with its back to the Silverado Trail is the historic site of the grand old BV masterpieces produced for most of the last century. It is as pure an expression of Napa Valley terroir as is available anywhere, from anyone. Ripe and round black fruits, spice, blueberry, and cedar, and cigar box aromas are echoed on the palate and balanced by a preternatural lift from natural acidity and a swell of earth notes. A stunning achievement.
Review:
Thick in sage brush, dried herb and earth, this wine is powerfully built and unabashedly ripe. Dark black fruit, mocha and graphite notes arise along the thick, intense palate, leading to finishing touches of slate and iron. Cellaring will help to tame the tannins; enjoy from 2028–2035.
-Cellar Selection Wine Enthusiast 94 Points
Obsidian Vineyard Syrah is bathed in terroir. The vines experience severe stress, pushing the roots ever deeper through rock in search of water, producing miniature clusters of intense power. Given the wine’s natural propensity for tannin, we take extreme care in the cellar to chisel/whittle its rough edges and leave room for richness to flatter its distinctive scaffold. The mid-palate supports flavors of roasted coffee beans, sarsaparilla, and dark chocolate. The finish marches on long after most wines have tired.
Our estate vineyard — the six-acre Obsidian Vineyard in the Knights Valley AVA — has an incredibly complex soil structure. It takes its name from a layer of volcanic obsidian rock that was discovered when we drilled for water.
Chocolate ganache, black currants, fig, graphite, and an expansive mouthfeel.
Review:
"Joe Donelan believes his Obsidian Vineyard is one of the world’s greatest sites for Syrah. I’ve visited the site twice, and can say candidly it certainly sits among the most striking vineyards I've ever laid eyes on within the U.S. It sits like a rock on a promontory—two switchbacks to reach the top—and the stones under the top soil, quite literally, never stop emerging from the ground. The place has an ancient, almost sacred, temple-like feel. It is consistently swept by afternoon breezes. The vineyard was replanted in 2017 after fires ravaged it. Winemaker David Milner laid out the site at denser spacing than before, at 2,000 vines per acre to keep yields per vine low while still achieving sensible tonnage, averaging around three tonnes per acre. Viognier was planted for co-fermentations, alongside some Cabernet Sauvignon, for a single vineyard bottling of that grape. ‘God put on his viticultural hat when he designed this site,’ says Milner. The vineyard is planted with ENTA 174, 877, and Alban 1 clones, along with Donelan Heritage selections certified virus-free. The wine, the 2023 vintage release (the first from the new vines), was aged for 21 months in 36% new oak and co-fermented with 1.8% Viognier, using 32% whole clusters. And it is positively gorgeous: composed of nine different blocks, each fermented separately, then assembled through sequential blending, with no racking until bottling. From just five-year-old vines, this wine is utterly extraordinary—something oddly achievable from young vines on rare occasion. I tasted this wine from the same bottle over three days. While the high-toned espresso-bean and cedar accents are present at first pull of the cork, they mellow out a day later, and the fruit profile is so vibrant. This is the sign of an excellent wine. I first tasted wines from the Donelan’s Obsidian Vineyard years ago at Tasting Panel Magazine in the late, great Anthony Dias Blue’s office. Cushing Donelan showed the wines, and to this day, I recall the first moment I put my nose into a glass of Obsidian Syrah. In early January of 2026, as I nosed this brand new release of Obsidian Syrah, I was transported straight back to that tasting twelve years ago. What’s remarkable is that the aromatics are unmistakably the same, yet from these new, more densely planted vines, the aromas are more refined—precision-farmed wines from young vines delivering a level of detail and poise that feels beyond their years. So what’s in the glass? Pure red, black, and blue fruit nuances layered with tobacco, white truffle character, violet pastille, and an intoxicating perfume. White pepper notes emerge on the medium- to full-bodied palate, framed by velvety tannins. Iron-like and crushed slate minerality underpins dazzling black cherry and blackberry fruit, brown spices, and blood orange richness. There’s a velvety, iron-fist quality here that exudes polish, complexity, and undeniable quality. You want to drink it now—and you absolutely can—but it will also reward time in the cellar. Either way, you’ll be utterly wowed. And when you realise the price is under £100, the achievement becomes even more staggering. As these vines mature, what will become of them in subsequent vintages? I suspect that as the vines mature, they'll go in and out of phases, but so long as Mother Nature cooperates, I expect this wine to continue to dazzle each vintage. - Jonathan CRISTALDI"
Decanter (January 5th 2026), 100 points
This is the first vintage of the Obsidian Syrah after wildfires torched the vineyard in 2017, leading to significant redevelopment. Throughout all those years, the Donelans have exhibited remarkable patience and a clear sense of purpose. This is their reward: a truly magnificent, towering wine of the highest level.
Knights Valley is one of the most magical grape-growing districts in the United States, but it is not very well known because only a few estate wineries are located there.
The 2023 Syria Obsidian Estate is one of the most profound, moving wines I have tasted in Sonoma County. Blackberry, gravel, incense, chocolate, lavender, and dried herbs race out of the glass. Delicate yet powerful, the 2023 is spectacular. It is also very fairly priced in today’s market.
Vinous 100 Points
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