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.
2010 PINOT NOIR - Mendocino
This is the 18th 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
2012 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.
2013 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.
2013 PINOT NOIR ROSÉ - Mendocino
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, before being bottled on May 3, 2011.
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”
2010 PINOT NOIR LOST CREEK
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 rich velvety mouth feel lead into a finish which is smooth and lingering. The structure is reminiscent of a great French Burgundy.
All of the grapes for this wine comes from the Lost Creek Vineyards owned by Steve Petrucci located in the Yorkville Highlands. This vineyard has southern exposure, afternoon shade and is greatly influenced by cool coastal breezes that pass through the Anderson Valley from the Pacific Ocean. The grapes are combination of Pommard 4 clone and Dijon clones 115, 667 and 776.
This Pinot Noir is perfect with roasted lamb with rosemary and garlic and grilled wild venison marinated in soy and ginger.
During our blending trials with the many varieties we work with I discovered how wonderfully the pinot varieties blended with each other. So I decided to come up with a new blend, the first of its kind, blending three of the red Pinot grapes together. In this blend, which changes yearly, we use Pinot Noir, Pinot Meunier and Pinotage. These three Pinots share several common chareristics but in fact are very different. Pinot Noir is the most elegant and complex of the three, Pinot Meunier is the lightest in color, least tannic and the most fruity of the trio and Pinotage is the most earthy, tannic, has the most color and is the earliest ripener of the three. As you might suspect we are able to produce a very interesting, complex and complete wine using a “menage a trois” or as we call the blend, “Pinotrois”, the coming together of three Pinots.
BRUT SPARKLING WINE CUVEE ALEXANDRA, Cuvee #10
Saint Gregory Brut sparkling wine is crafted using the traditional bottle fermented technique using Chardonnay, Pinot Noir and Pinot Blanc grapes grown in the beautiful high elevation Potter Valley near the headwaters of the Russian River in Mendocino County. 100% barrel fermented and sur-lie aged for 5 months and aged in the bottle on their yeasts for three years, has created a wine with a wonderful complexity of fruit, yeasty-toasty notes and a long crisp rich finish.