IT ALL BEGINS IN THE VINEYARD

Attention To Detail

Our approach is grounded in the belief that the best wines come from the best grapes. This translates into attention to detail at every step of the grape growing and winemaking process; from the inspection of soil profiles and climate conditions, to determining which root stocks and clonal varieties are best suited to the growing site, to the selection and blending of individual lots.

HOME GROWN

Roger Moitoso, Vice President of Vineyard Operations

Roger owes his in-depth knowledge of the area’s growing conditions and soils to decades of experience. His close collaboration with our Winemaking team ensures that each of our wines express the special character of our vineyards. Caring for our vineyards means sustainable viticultural practices. Says Roger, “Not only is it the right thing to do, it makes for better grapes.”

GLOBETROTTER

Christophe “Cris” Legrandjacques. Winemaker 

Cris was born in Champagne, raised in Africa, and trained as a winemaker in Burgundy and Bordeaux. Desiring to branch out, he moved to the U.S. to make wine first in Washington and then California. Drawing from life experience on three continents, Cris takes a fresh approach to Muirwood wines.

WINES CRAFTED WITH CARE FROM MONTEREY COUNTY’S RENOWNED ARROYO SECO VINEYARDS

 

Arroyo Seco Wines

Sauvignon Blanc

Winemaking: Cool temperature stainless steel fermentation to preserve crispness and aromatics

Vineyards/Fruit: Suter: Balanced ripeness, gentle, not overly herbaceous

Flavor Profile: Tangerine and ripe peaches, crisp & balanced finish

Food Pairings: Baby field greens with goat cheese

Unoaked Chardonnay

Winemaking: Cool temperature  stainless steel fermentation to preserve crispness and ripe fruit flavors

Vineyards/Fruit: Suter: Classic California ripe fruit flavors;  Zanetta: Burgundian-style acidity and length

Flavor Profile: Citrus bouquet, mango, and guava on the palate, elegant and complex

Food Pairings: Linguine with clams, Pasta Primavera

Chardonnay

Winemaking: Fermented in French & American Oak for toasty complexity, Sur lie aging for creamy silkiness

Vineyards/Fruit: Suter: Classic California ripe fruit flavors;  Zanetta: Burgundian-style acidity and length

Flavor Profile: Crisp tropical fruit notes and flavors, creamy, rich finish

Food Pairings: Chicken Piccata, Plank-Grilled Salmon

Pinot Noir

Winemaking: Barrel-aged in new French and seasoned oak barrels

Vineyards/Fruit: Suter: Elegant, fragrant wild berries;  Wiley Ranch “Windmill” Block: Balanced, richly textured, complex 

Flavor Profile: Ripe raspberry and strawberry with soft tannins, silky finish

Food Pairings: Grilled lamb chops, Coq au Vin

Merlot

Winemaking: French & American oak aging, careful barrel selection & blending process

Vineyards/Fruit: Wiley Ranch “Twin Oaks” Block:  Elegant, balanced; Wiley Ranch “Vaquero” Block:  Ripe, rich 

Flavor Profile: Dark plum and ripe berries, soft & smooth finish

Food Pairings: Pizza Margherita, Classic Meatloaf

Cabernet Sauvignon

Winemaking: American oak aging, barrel selection & blending of vineyard block lots

Vineyards/Fruit: Wiley Ranch “Alta Mesa” Block:  Dark, concentrated, complex; Wiley Ranch “Vaquero” Block:  Intense, firm, rich

Flavor Profile: Black currant and cassis, toasty notes, complex finish

Food Pairings: New York Sirloin, Roasted Portabello Mushrooms

Vineyard Designate 

Chardonnay

Winemaking: Malolactic Fermentation in French Oak for toasty complexity, Aging Sur lie, adding creamy silkiness

Vineyards/Fruit: Zanetta Burgundian-style acidity and length

Flavor Profile: Burgundian-style, crisp tropical and citrus flavors, richness on palate, mineral notes

Food Pairings: Dungeness Crab, Herb Roasted Salmon,  Sole Meunière 

Cabernet Sauvignon

Winemaking: American oak aging, barrel selection & blending of vineyard block lots

Vineyards/Fruit: Wiley Ranch “Vaquero” Block:  Intense, firm, rich, 100% Cabernet Sauvignon

Flavor Profile: Concentrated black berry fruit flavors, mocha, tobacco and spice notes, integrated tannins

Food Pairings: Filet Mignon with Red Wine Reduction, Black Truffle Risotto,  Thyme-Roasted  Leg of Lamb,

Pinot Noir

Coming Winter 2020/21

Recent Critical Acclaim For Our Wines

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