Muns Vineyard

Our wines are a blend of four Dijon Pinot Noir clones designated for premium dry wine: 114, 115, 667 and 777.  In addition, these four clones are planted on three different root stocks.  What Bordeaux achieves with blends of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot, we achieve wholly within the Pinot Noir variety, using clone/rootstock combinations which each exhibit unique characteristics.  The resulting Pinot Noir "blend" is a complex portfolio of rich color, flavors, aromas and robust structure.  At harvest, the crushing operation gently separates berries and stems producing the must that is fermented in chilled stainless steel tanks.  Some juice is drawn off and cold-fermented for our Rose'.  After fermentation is complete and the wine (again gently) pressed off to settling tanks, the wine is gravity-fed into oak barrels, 30% of which are new Hungarian oak, with its tight grain that imparts more subtle tannins.  As the wine ages in the barrels, for nominally 16 months, it is stirred occasionally but no racking is done.  this imparts soft tannins that accentuate, but not dominate, the wine.  Finally, the wine is gravity-fed into the bottling line so as to minimize "bottle-shock".  Gravity rather than pumps is a key element of our minimal-intervention winemaking.

Like many small wineries, we make our wine by custom-crush at a neighboring winery.  Through the 2004 vintage our wine was made at Soquel Vineyards by proprietors/winemakers Paul & Peter Bargetto and Jon Morgan.  From 2005 onward our wine was made at Silver Mountain Vineyards (Jerold O'Brien, proprietor) by winemaker Tony Craig.

In addition to the Muns Vineyard label, our grapes are made into premium vineyard-designated wine by:

Muns Vineyard Estate Grown Pinot Noir

2003  14 cases produced.  Not For Sale

2004  120 cases produced.  Our first bottling, this wine shows fresh, bright fruit, characteristic of the new vineyard.  This wine continues to develop beautifully in the bottle, flavors melding and deepening.  Delicious!  $40  sold out

2005  180 cases produced, released in March 2007.  $40

2006  360 cases produced, released in June 2008.  $40

2007  150 cases produced, released in Fall 2009.  $40

2008  165 cases produced, released in May 2011.  $40

2009  242 cases produced, released November 2012.  $40

2010  250 cases produced, not yet released.  $40

2011  Native Yeast Fermentation!  80 cases produced, released November 2012.  $40

Muns Vineyard Rosé of Pinot Noir

Saignée , the French term 'to bleed', describes the winemaking technique used to make this rosé.  Prior to fermentation, a portion of the juice is drawn (bled) off, chilled and fermented at 58^o F to maintain the wonderful delicate red cherry and floral aromas inherent in Pinot Noir.  This wine has a clean, dry crispness associated with classic rosés; a perfect companion for light dishes and picnics.  Best served chilled.  Perfect for summer BBQs and picnics.

2008  40 cases produced, released in June 2009.  $15  sold out

2009   30 cases produced, released in May 2010.  $18  sold out

2010   48 cases produced, released in May 2011.  $18  sold out

2011   28 cases produced, released in June 2012.  $18  sold out

Sold out until the 2012 vintage is released in spring 2013

Muns Vineyard Estate Grown Syrah

2008   79 cases produced, released in August 2010.  $25  sold out

2009   66 cases produced, released in September 2011.  $25  sold out

2010  120 cases produced, released October 2012.  $25

Where to Find Our Wine

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Last modified: 20 January 2012 18:58 -0600