Founded in 1996, DuMOL is a vineyard focused producer of cool-climate Russian River Valley Chardonnay, Pinot Noir and Syrah, and Napa Valley Cabernet Sauvignon from exceptional vineyards. They are a “vineyard up” winery with a fully integrated approach to winegrowing and winemaking. Working intimately with their many unique sites — some for more than two decades — they strive to present the purest essence of the vineyard and vintage. At 3,630 vines per acre, DuMOL’s estate parcels in the Russian River Valley are among the most densely planted vineyards in North America.
Winemaker, viticulturist and partner, Andy Smith, has been at the helm of DuMOL’s continuous evolution since 1999. He and his close-knit team of three employ winemaking that is classical and intuitive, responsive to the needs of each wine, with the least “technique” necessary. Andy explains, “Each bottling is built in the vineyard. Soil types, microclimates, plant material, maturity levels, how the vines react to the growing conditions, how we react to the vines – there are so many detailed variables. The nuance, the depth and complexity of the fruit that results from those variables, that’s what we aim to achieve and translate to bottle: purity, vibrancy, freshness – intensity without heaviness.”
DuMOL has held the core principle, since inception, to be responsible stewards for their surrounding environment both in their vineyards and in their winemaking. Built in 2008, their winery was the first “green” facility in the Windsor township, 100% solar powered and utilizing a bioreactor system to reduce all waste water impact from winery processing activities to below that of a single-family household. Beyond its environmental considerations, the winery was strategically designed by Andy Smith to optimize the vinification of DuMOL’s many individual wine lots with custom small-lot fermentation tanks to include a Tuscan terracotta Amphora fermenter.
DuMOL crafts 23 wines – 16 vineyard designates and seven appellation blends. Released each spring, fall, and winter, many of these wines are produced in small lots of less than 500 cases each.
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.