DuMOL was founded by three friends in 1996 as a hobby. Shortly after, in 1999, Andy Smith was recruited as winemaker. Today, some eighteen vintages later, DuMOL is a tight family that works to build the winery’s legacy vintage by vintage. Their passion is working in the vineyards and expressing their unique characteristics in elegant wines of balance and detail. They are vigilant in their pursuit, and are proud of the many long term loyal customers they have who enjoy our product and whom they get to meet each year here at the winery or at events throughout the country.
They have the great privilege of farming small select parcels across more than two dozen very special vineyard sites. Each year they strive to grow the finest wines possible from our collection of special vineyard sites.
It takes time, working with a vineyard, to discover its defining characteristics. Then, it takes even longer to use the right winemaking techniques and sensitivity to highlight those features in the wine. A lightness of touch in our winemaking allows us to achieve a more complex, multi-dimensional, “effortless” quality in our wines.
Over two decades, they have gained access to some truly legendary sites. And they have forged close personal relationships with their growers.
Around their eighth year of wine growing, they realized that to truly be a world-class wine producer DuMOL needed an estate property – an exceptional vineyard of their own that would bring gravitas and longevity to the winery. With extensive searching, in early 2004, they discovered a beautiful set of ridge top east-facing plateaus in the Green Valley area of the Russian River Valley – west of Highway 116 about 10 miles from the Pacific. What they loved about the land wasn’t only its ideal sun exposure and cooling from afternoon breezes and proximity to fog coming up from the south. It was the site’s incredibly diverse soils – three signature soil types: Classic Goldridge sandy clay loam on the top plateau; very sandy, shallow soils with sandstone bedrock very close to the surface in the middle section; and iron-rich Altamont soil in the lower section. This was a unique parcel of land that they needed to develop in a very meaningful way.
Their most recent estate wines are, perhaps, the finest wines they have ever crafted.
Erin Pooley will be representing DuMOL at TWE this year.
The moment you step inside this authentic French Bistro, you’ll think you’re in Southern France. As one of The Triangle’s most critically acclaimed restaurants, Vin Rouge has consistently ranked in the top tier of “Best Of” lists by the local and national press. The interior is warm and inviting. The menu is a treasure of Provincial French cooking.
Executive Chef Matt Kelly of Vin Rouge is a graduate of the Culinary Institute of America and veteran of the storied Inn at Little Washington (Virginia), the four-star Fearrington House, and Glenwood Grill. Since his arrival, Vin Rouge has nearly doubled its revenue. The restaurant has been so popular some have wanted to clone it. “We’ve had people offer us money to open up a Vin Rouge in an 8,000-square-foot place; no, we can’t do this. It changes the feel,” says Kelly.
After culinary school, Kelly and his wife took a grand tour of France’s fertile crescent of bistros. He learned a few things from the French, and not just how to make a roux. And though he dined at legendary spots like Joël Robuchon’s and Alain Ducasse’s Aux Lyonnais, Kelly was constantly drawn to the small neighborhood bistro, usually with one extremely round matron running the kitchen. The story of Vin Rouge is a minor legend among area restaurant folk. The concept was bold and inviting: a true Parisian bistro at the neighborhood intersection of Hillsborough and Ninth.