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.
2013 PINOT NOIR - Mendocino
This is the 20th release of our Mendocino Pinot Noir and we feel it is one of the best we have produced to date. Mendocino County’s cool climate produces a very elegant and rich style of Pinot Noir with balanced acidity, dark color, full tannins and very fruity flavors.
This wine is dark purple garnet in color and Burgundian in style; with rich, full and attractive aromas/flavors of ripe black cherries, plum, toasty oak and hints of earth. Soft tannins, balanced acidity and a rich, velvety mouth-feel produce a luscious wine that is enjoyable now and will develop more complexity with additional aging in the bottle.
Delicious companions with this wine are duck with dried cherries, sage-roasted double pork chops with stuffing, and roasted lamb with Mediterranean vegetables
2013 PINOT MEUNIER - Mendocino
This grape is a relative of the very mutative Pinot Noir and it gets name from the fine white hairs on the underside of the grape leaf which from a distance resembles baking flour, thus “The Miller” (Meunier in French.) The Pinot Meunier grape is native to Burgundy and Champagne where it is used as a valuable blending component of many champagnes, where it adds fruitiness and softness to these wines. In Mendocino County, we are able to produce a very elegant still wine that has deep aromas and flavors.
This wine has deep aromas and flavors of cherry pie, raspberry and toasty oak. This well-balanced wine has firm acidity and an elegant mouth feel. It finishes long, smooth and fruity. Excellent when served with soft cheeses, pork or duck in fruit sauces.
Pinotage is a grape variety whose genetic parents are Pinot Noir and Cinsault (a Rhone grape in South Africa called Hermitage). It was developed in 1920’s and was unique to South Africa for many years. In Mendocino County, we are able to produce a very lively aromatic wine that has deep aromas and flavors. Saint Gregory was one the first producers of Pinotage in Mendocino County and the United States.
This generous Pinotage has a deep dark purple garnet color that is surrounded with aromas and flavors of ripe wild berries, violets, plums and a beautiful earthy tone. The wine is well-balanced with medium-soft tannins and a nice, firm acidity. The mouth-filling fruit flavors carry throughout its long, lingering finish.
Enjoy this special wine with wild game or hardy cheeses.
2014 PINOT BLANC - Mendocino
Historically, Pinot Blanc has been most noteworthy when grown in France’s Alsace and Itay’s Tre Venezie (where it’s known as Pinot Bianco), but with the release of this wine, we feel that to those regions can now be added California’s Mendocino County. One of the more concentrated and robust white wines, Pinot Blanc can successfully pair with meats such as pork and game, and is eminently ageworthy.
This Pinot Blanc has a full creamy texture with concentrated fruit aromas of cantaloupe, Meyer lemon, and Clementine, with added notes of mineral and flint. Flavors of pear and lush textures mingle on the lively, long finish giving this wine a classical Burgundian mouthfeel.
Delicious companions with this wine are grilled tuna, scampi, rosemary chicken, seared scallops with cilantro, garlic shrimp, and asparagus and mushroom strata.
2015 PINOT NOIR ROSÉ - Mendocino - SOLD OUT
The grapes were hand-harvested at an average of 22.5 brix, then the grapes were crushed into stainless steel tanks and left to cold soak overnight. After 24 hours of skin contact, the wine was pressed and racked back into stainless steel tanks, cold-settled, then racked off its lees and put into neutral French red Burgundy barrels and aged sur-lie for five months.
The result is a beautiful bright pink colored wine with complex, fruity aromas and flavors of watermelon, raspberry, strawberries and crème frâiche.
A balanced acidity and crisp dry finish make this a perfect aperitif or a great companion to salmon, crab cakes or delicate meats. Also enjoy it with anything “al fresco”
2012 PINOT NOIR ANDERSON VALLEY
2012 Saint Gregory Pinot Noir Anderson Valley Reserve The grapes for this Pinot Noir come from the Donnelly Creek Vineyard owned by Mary Elke. This vineyard is located in the eastern end of the Anderson Valley near the town of Boonville, and receives all the benefits of its location: afternoon sunshine and cool breezes from mountain passes that come inland from the Pacific Ocean.
The grapes were hand-harvested on October 12th 2012 at an average of 24.2 degrees brix. After crushing, 33% of the grapes were added whole-cluster to cold soak for two days before inoculation and fermentation. The must was punched down twice daily for 14 days to gently extract color, flavor and tannins. After a gentle pressing, the wine was racked into 25% new, heavily toasted, small French Burgundy oak barrels from the Vosges forest. Here the wine was aged on the secondary lees for 28 months, egg white fined and then bottled on May 19, 2015. Deep dark garnet in color, this wine displays rich aromas and complex flavors of black cherry with hints of cola, rosemary and smoky, toasty oak. Balanced acidity, full, rich tannins, and a velvety mouth feel lead to a finish which is smooth and lingering. The structure is reminiscent of a great French Burgundy.
This Pinot Noir is perfect with roasted lamb with rosemary and garlic or grilled wild venison marinated in soy and ginger. Grilled Pacific coast salmon is also a wonderful food pairing with this Pinot Noir.
BRUT CUVEE #11
This is our 2nd release of Saint Gregory Brut. This is the first of three sparkling wines under the Saint Gregory brand from the 2011 vintage. My wife Trudi and I are great lovers of sparkling wine, especially French Champagne. As I began to formulate the recipe for our sparkling wines I looked to not only the tradition of Champagne but also to the tradition of sparkling wine from all over the world. To make our sparkling wine rich and unique, we decided to barrel ferment the “base wine” similar to some of the greatest French Champagnes like Krug and Bollinger and to use Pinot Blanc like the great sparkling wines in northern Italy, like Ca del Bosco and Bella Vista.
The grapes for our Saint Gregory Brut come exclusively from the beautiful high elevation Potter Valley at the head waters of the Russian River in Mendocino County. 34% of this wine is Chardonnay from the John McMenomey Vineyard located next to the Russian River near the entrance of the valley. Another 41 % is Pinot Noir from the Naughty Boy Vineyard which is also grown next to the Russian River but at the upper northern end of Potter Valley. The remaining 25 % is Pinot Blanc from our Nube Bianco Vineyard located near the southern end of Potter Valley, on a slight bench, above the Russian River, which is grown by our vineyard manager Tom Barrett.
All the grapes were whole cluster pressed and 100% barrel fermented and sur-lie aged in neutral French Burgundy barrels for 6 months without malo-lactic fermentation. The wines were then blended, fined, filtered and cold stabilized. The wine was then bottled with the addition of yeast and sugar with a crown cap and the bottles were laid to rest in metal bins for three and half years on their sides (tirage) or also called Sur-latte. Here is where the second fermentation occurs which give sparkling wine its fascinating bubbles and its yeasty-toasty character. The longer the yeast are in the bottles the more they breakdown (autolysis) and the more yeasty toasty character they give the wine. Also, this extended ageing give the wine extremely fine and persistent bubbles. After this aging the wine is placed in a riddling machine where all the spent yeast is moved into the neck of the bottle. Once finish with this process, the bottles are placed neck down in a freezing bath, the caps are removed and the yeast are expelled (disgorged) from the bottle and the bottles are filled (dosage) with a measured amount of sugar and wine, also called the liqueur d’ expedition and corked and covered with a wire hood and a capsule to prevent the corks from popping out.
Our Saint Gregory Brut is not only a wonderful celebratory wine and aperitif, but also a great food wine because of its dryness, pairing well with soft creamy cheeses, roasted chicken and number of seafood dishes, such as grilled halibut or smoked salmon with crème fraiche and caviar.