R. STUART & CO. MENEFEE VINEYARD PINOT NOIR

COLORS
ruby, brick tones
 
AROMAS
blueberries, forest floor and star anise
 
FLAVORS
blue fruit all the way through, vanilla and stone fruit pastry
 
STRUCTURE
smooth and silky all the way through, finishes with a hint of acidity

 
Food Pairing Ideas
  • Simple Grilled Salmon with Thyme
  • Chicken Roasted with Peppers and Garlic
  • Lamb Meatballs with Black Olives
Seared Lamb Chops with Anchovies, Capers and Sage
We watch the vineyards particularly closely in the last month before harvest. We make our picking decisions based primarily on flavor, although of course we consider acid, ph, TA and brix. We taste the fruit every week and as we get closer, sometimes every day. When we decide the flavors are right, we call for the pick. The fruit comes in from the vineyard and the first thing we do is destem – without crushing – into small one-ton fermenters. We use natural proprietary yeast, which we’ve cultured for weeks from the vineyard samples. Including strains from our many vineyards in the yeast gives the wine welcome complexity, just like with a blended Pinot. Later in the fermentation process we delestage The result is large, soft tannins – which are just the kind we like. After delestage, we press off the juice and let it settle for before barreling. We rarely use new oak in our cellar, as we much prefer the gentle aging achieved with neutral French oak. Our goal for each wine is to have just the right amount of soft tannins, balanced with luscious fruit and bright acidity.
 
TECH SPECS:

Ale: I4.8%, TA: 6.5 g/L
pH: 3.6, RS: <0.2%

COMPOSITION:

100% Pinot Noir

CASES PRODUCED:

98

2018 MENEFEE VINEYARD PINOT NOIR

$55/bottle

Wine Club members enjoy 15% to 20% Savings

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MENEFEE VINEYARD INFORMATION

 
APPELLATION
Yamhill-Cartlon AVA
 
COMPOSITION
100% Pinot Noir
 
VINEYARDS
Menefee
 
ELEVATION
600ft
 
SOIL
Jory
 
PERSPECTIVE
East facing