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Sip Mendocino

Saint Gregory 2013 Pinot Meunier

Saint Gregory 2013 Pinot Meunier

All of the fruit was hand-harvested between 24 and 25 degrees brix. After crushing, approximately 20 percent of the grapes were added whole-cluster to cold soak for four days before fermentation. Some of the lots were allowed to ferment with their indigenous yeast. The must was punched down twice daily for an average of two weeks to gently extract color, flavor and tannins. After a gentle pressing, the wines were racked into small 25% new French oak barrels where they finished malolactic fermentation with their indigenous malolactic bacteria. The wines were aged on their secondary lees for 22 months then egg white fined and bottled on February 18th 2016. 

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SKU: 1800
Wine Specs
Pinot Meunier
Alcohol %
Wine Profile
Tasting Notes
This wine has deep floral aromas and flavors of cherry pie, raspberry and toasty oak. This well - balanced wine has soft acidity and an elegant mouth feel. It finishes long, smooth and fruity.
Vineyard Notes
This is Saint Gregory's 10 th vintage from the vineyard owned by Roger Webb, which is located against the eastern foothills of Redwood Valley. These vines struggle in th e shallow rocky red clay soils on this benchland site at 1,000 ft. in elevation.
Production Notes
528 cases produced
Winemaker Notes
These grapes were hand - harvested on October 10 th at 2 3 . 8 degrees brix. After crushing into a small open - top stainless steel tank the grapes were cold - soaked for 3 days prior to yeast inoculation and fermentation. The must was punched - down twice daily for another eleven days to gently extract color, flavor and tannins. After a gentle pressing the wine was racked into small French oak burgundy barrels from the Vos ges forest of which 20 % were n ew. The wine was oak aged for 9 months then racked from barrels, egg white fined and bottled on August 19 th
Food Pairing Notes
Excellent when served with soft cheeses, baby back ribs, or duck in a cherry glaze
Other Notes
The cooler Anderson, Redwood and Potter Valleys are ideal for the variable nature of the Pinot family cultivators. We capitalize fully on the blending possibilities afforded by the distinct attributes and various clonal selections of Pinot Noir of each of the approved viticultural areas. We apply traditional Burgundian methods: a long fermentation in the barrel (always using new French oak barrels), stirring the lees and malolactic conversions in our white wines. For our red wines we begin with extended cold maceration and in most years practice the art of “saignée”: the bleeding off of 10% of the juice to intensify color and flavors. Our cellar regime follows aging guidelines that give us rounded whites with firm acidity and fragrant red wines that are elegantly balanced.
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