Alex Lallos, JJ Buckley, March 2012

Deep crimson core with a beautiful magenta rim. Complex nose shows pepper and forest berry aromas, along with leather, mocha, spice, and subtle floral scents. The palate is bold and fruit driven, with tannins that continue to build through the powerful, dry finish. This serious Syrah will benefit from a few years in the cellar, as well as a big steak!

95 points,

Connoisseurs' Guide, Connoisseur's Guide, November 2011

Generous and intensely spicy in tone with solid blackberry, gamy and black pepper credentials to its aromas, this full-bodied, tightly constructed wine comes with both depth and structure to spare. Its ripeness plays second fiddle to its fruit, and its flavors, despite their volume, have yet to begin their inevitable unwinding into greater layering and accessibility. At every turn, this exceptionally balanced effort sets strength upon strength and impresses that its only need is time in the bottle.

93 points,

Rhone Report, The, December 2011

A classy Syrah that stands up to the single vineyard releases, the 2009 DuMOL Syrah Russian River Valley exhibits copious amounts of pure, crunchy black fruits (purity of fruit is a hallmark of this estate), bacon fat, pepper, and touches of coffee that lead to a medium to full-bodied, balanced wine. It's very well balanced, has loads of poise and class, and should drink well for a decade or longer. - Jeb Dunnuck

90 points,

Wine Spectator, March 2012

Firm, intense and chewy, at points rustic and edgy, this manages to deliver a tight, potent, concentrated mix of dried berry, pomegranate, black licorice and cedar flavors. Ends with gritty tannins. Best from 2013 through 2020. 1,360 cases made. -JL

About Winery

This is a very strong set of wines from DuMOL and winemaker Andy Smith. Like so many producers, DuMOL is in the midst of a stylistic shift that began around 2005. Smith described some of the estate's earlier wines as a bit too heavy. Today's approach emphasizes picking a bit earlier than in the past and places greater emphasis on complexity, structure and acidity. At times, the malolactic fermentations are blocked. The Chardonnays are barrel fermented and aged in oak (50% new) with all of their lees, but there is no stirring of the lees.

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