DuMol 2023 Pinot Noir “MacIntyre” Russian River Valley 98 Points

James Suckling 98 Points: “So pure, vibrant and concentrated, expanding in dark berries, black cherries, bitter oranges and cassis as you sip. Structured firmly with moderate tannins and vibrant acidity that frame gorgeous black fruit, minerals and savory spices. Full-bodied. Drinkable now, but best from 2030.”

Lisa Perrotti-Brown (The Wine Palate) 97 Points: “Medium to deep ruby-purple colored, the 2023 Pinot Noir MacIntyre Estate Vineyard waltzes out with fragrant notes of violets and blueberry compote, leading to hints of black loam, Ceylon tea, and black cherries. The medium to full-bodied palate delivers a firm frame of grainy tannins and just enough freshness to support the taut, muscular blue and black fruit layers, finishing long and perfumed.”

Vinous 97 Points: “The 2023 Pinot Noir MacIntyre Estate is another hugely promising wine from DuMOL. Dense and packed to the core, the 2023 possesses tremendous density from start to finish. The 2023 is all Calera clone, 100% destemmed. Today, it comes across as rather somber, not as exuberant as the 2021, but far more complete than the 2022. Savory overtones linger on the close.”

Winemaker Notes: “One of the highlights of the vintage, our new release of MacIntyre Estate Vineyard Pinot Noir rivals the stellar 2021 for our finest expression yet from this dynamic vineyard. The wine is a study of contrasts—packed full of deep, dense fruits but with a vivid and distinctly elegant purity. Soaring aromatic range typical of vines grown on sandy soil: deep dark fruit offset by delicate floral tones and mineral freshness. Mint, sage, and hibiscus notes add complexity. Bright red fruits dominate the entry but quickly darken to a powerfully deep black fruit expression of cassis and huckleberry. As the wine opens, its succulent texture unfolds underpinned by racy acidity and youthful structure. The swirling aromas and flavors echo long on the finish. Drink between late-2025 and 2035 and gently decant in its youth to bring out its texture fully.”