DuMOL
Summary
DuMOL is an independently owned, boutique producer in the Russian River Valley of Sonoma County, crafting approximately 15,000 cases annually of cool-climate Pinot Noir, Chardonnay, Syrah, and Cabernet Sauvignon from 25 acres of estate vineyards characterized by Goldridge sandy loam soils and maritime influence. Winemaker-viticulturist Andy Smith employs a comprehensive vineyard-to-bottle approach that combines traditional techniques with minimal intervention, including native fermentations, gravity-flow processing, and bottling without fining or filtration to preserve authentic site expression.
Heritage & Leadership
DuMOL was established in 1996 in the Russian River Valley by Kerry Murphy and Michael Verlander, who sought to create wines that authentically expressed the distinctive terroirs of Sonoma County. The pivotal moment in the winery's development came in 2000 when Andy Smith joined as winemaker and partner, bringing his technical expertise and vineyard-focused philosophy that would define DuMOL's approach moving forward. Smith, who trained in viticulture and enology in New Zealand and California, has served as both winemaker and viticulturist, overseeing all aspects of wine production.
In 2006, the winery expanded its leadership team when longtime enthusiast and customer Elliot Dolin joined as a partner. This partnership solidified DuMOL's position as a specialist producer focused on cool-climate vineyards in the Russian River Valley and Sonoma Coast. A significant milestone occurred in 2008 when DuMOL planted its first estate vineyard in the Green Valley sub-appellation of Russian River Valley, allowing for complete control over farming practices and grape quality. Today, the winery remains independently owned with Smith continuing to direct winemaking operations, supported by a dedicated vineyard and cellar team committed to site-specific wine production.
Vineyards & Wines
DuMOL's vineyard portfolio spans 25 acres across four estate sites in the Russian River Valley and Sonoma Coast appellations. The DuMOL Estate Vineyard, planted in 2008, encompasses 14 acres in the Green Valley of Russian River Valley at an elevation of 300-400 feet. This site features Goldridge sandy loam soils and is planted primarily to Pinot Noir (clones 667, 828, 115, and Calera) with vine spacing of 4×3 feet.
The Coffee Lane Vineyard, acquired in 2013, covers 4 acres in the Russian River Valley with similar Goldridge soils but different exposure, contributing distinctive characteristics to their Chardonnay program. The MacIntyre Estate Vineyard, situated on the Sonoma Coast at elevations reaching 1,100 feet, provides an extreme coastal growing environment with maritime influence that produces intensely concentrated fruit from its 7 acres of vines.
DuMOL's wine portfolio centers on four varieties: Pinot Noir (40% of production), Chardonnay (30%), Syrah (20%), and small quantities of Cabernet Sauvignon (10%). Beyond their estate vineyards, DuMOL maintains long-term contracts with select growers in the Russian River Valley, Sonoma Coast, and Napa Valley, including the Hyde Vineyard in Carneros and the Meteor Vineyard in Coombsville. Annual production averages 15,000 cases, with wines separated into vineyard designates and regional blends that showcase the distinctive characteristics of each site.
Philosophy & Practice
DuMOL's winemaking philosophy centers on vineyard-focused production with minimal intervention in the cellar. The viticultural approach emphasizes precise farming methods including shoot thinning, leaf removal, and crop management to achieve optimal ripeness while maintaining natural acidity. Harvest decisions are based on flavor development rather than numerical measurements, with each vineyard block picked separately to capture its unique characteristics.
In the winery, DuMOL employs traditional techniques adapted to each variety. For Pinot Noir, fermentation occurs in small open-top tanks with native yeasts after a 5-7 day cold soak, followed by aging in French oak barrels (40-50% new) for 12-15 months. Chardonnay undergoes whole-cluster pressing directly to barrel for native fermentation and complete malolactic conversion, then ages on lees for 11-18 months depending on the vineyard source.
The winery's technical infrastructure includes a gravity-flow design completed in 2008 that eliminates pumping and minimizes handling of the fruit. Temperature-controlled fermentation vessels allow for precise control during the winemaking process, while the barrel aging program utilizes coopers selected specifically for each vineyard site and variety. This attention to detail extends to bottling, which occurs without fining or filtration for most wines to preserve site character and aging potential. Throughout the production process, DuMOL maintains a commitment to expressing vineyard character through careful stewardship of the land and thoughtful winemaking practices.