2020 Dos Manos - Duoma

DuoMa Winery

- DuoMa was created in 2016 by husband-and-wife team Eliecer Arroyo and Carla Torres as a small oenological project focused on creating expressive and honest wines that reflect accurate varietal expression and the place they come from.

- Their philosophy is to create wines that reflect the purity of the grape without modification or alteration. To achieve this, they focus on minimal intervention, applying modern oenological techniques and manual procedures. When at all possible, they chose to use their hands in the winemaking process knowing that by doing so the quality of their wines will be enhanced…two hands that become an element of the wine.

- A small winery that does not yet own its own vineyards, Duoma sources from several organically farmed vineyards sites in the Valleys of Guadalupe, Ojos Negros, Santo Tomas and San Vicente.

- The name Duoma is a combination of the Spanish words for two "dos", and hand "mano" and symbolizes the fact that two sets of hands came together to make these wines.

- The elegance of their concept is summarized in the feeling readily apparent in the presence of this couple and this, in combination with their penchant for simplicity and innovation, is captured by the Quonset hut structure of their winery located on a hill in the center of Valle de Guadalupe.

- native yeasts, low sulfites, minimal intervention, and use of hands as much in the process of making the wines are components that breathe life into these delightfully refreshing wines.


Total production: 6 wines, 800 cases

2020 Dos Manos - Duoma

  • Tasting Notes and Drinking Window:

    A full bodied and inviting blend, this wine represents the essence of what Duoma is shooting for as a winery – aromatic and flavor balance at a high level of expression, which because of their approach of minimum intervention (zero corrections!) truly represents place and voice of the grape varieties used. Incredibly well-rounded right out if the gate, look for this wine to integrate even more over the coming years, with the naked expression of the Nebbiolo and Syrah bringing their high red fruit notes and spice notes to the forefront while the Cabernet recedes to a supporting role.

    120 cases made

    Drinking window: upon release - 7 years 

  • Vintage:


  • Blend:

    50% Cabernet Sauvignon, 25% Syrah, 25% Nebbiolo 

  • Producer:


  • Winemakers:

    Eliecer Arroyo and Carla Torres

  • Vineyards:

    Carla and Elicier don’t own their own grapes, so they rest on the solid relationships they have with the local farmers and knowledge of the history of each piece of land to buy grapes for their wines. The blend of grapes found in this wine can’t be source from a single vineyard, so they source from these select two:

    • Valle de Guadalupe – A small privately owned plot composed of sandy soils with some clay at an elevation of 950 ft, 10 miles from the Pacific. Age of vines 15 years.
    • Valle de Ojos Negros – An essentially abandoned vineyard site that they restored themselves. Dry farmed and located in the middle of the valley at an elevation of 1,700 ft, the site is composed of 20 year old vines planted in clay soils. Harvest on this site is early, so there is no risk of the grapes getting sun burnt or overly matured.
  • Aging:

    A very challenging year for farmers due to a very drawn-out harvest, for small estates like Duoma it worked in their favor. Since their own harvests occurred from between late August and the beginning of November, it was definitely more work, but the payoff is evident is the final wine. As with all Duoma's wines, the fermentation started spontaneously on ambient yeasts in the winery during a long cold soak after pressing. The Cabernet was fermented in an 500 liter (burgundy style) French Oak barrel and the Nebbiolo and Syrah in stainless steel tanks for just under 2 weeks. Once fermentation was complete the Cabernet was racked off the lees and into a fresh barrel where it was left to age for just 4 months allowing it to infuse some of the characteristics of the barrel but not too much. Through a constant process of tasting and blending they made the call to blend the wine at 4 months and continue to hold it stainless for a few more months before bottling.

    Sulfites: 35 ppm 

  • Farming:


  • Alcohol: