Method: Crushed, destemmed and held in a fermenting tank for three days. Inoculated with the
Enoferm M1 yeast strain. Fermented between 80º and 90º F. Pumped over three times per day.
Drained and pressed to medium toast French oak barrels. 12% new wood. Not fined.
Winemaker’s Notes: A silky Pinot Noir. Very fruity with good acid and astringency.
Easy drinking dinner wine.
Aromas: Cherry, cranberry, cinnamon and light French oak
Flavors: Medium body with light astringency.
Finish: Very long finish. Nice acid level.
Pair With: Lamb, pork, roast chicken and meaty pastas.
Harvest Date: September 12, 2007
Bottling Date: 25 February 2009
Grapes:100% Pinot Noir
Brix at Harvest: 24.1 ºBrix
TA at Bottling: 0.59 g/100 ml
pH at Bottling: 3.68
Alcohol: 13.93%
Total Produced: 1,649 cases
Vintage: 2006 Red Supper Wine
Appellation: Mendocino
Vintners: Daniel Fetzer
Winemaker: George Vierra
Method: Crushed, destemmed and held in a fermenting tank for three days. Inoculated with the Enoferm M1 yeast strain. Fermented between 75º and 86º F. Pumped over two times per day. Drained and pressed to medium toast French oak barrels. 15% new wood. Not fined.
Winemaker’s Notes: Dark ruby color. Very spicy and lively wine.
Aromas: Black cherry, strawberry and spice.
Flavors: Medium-full body with good astringency.
Finish: Very long finish. Nice acid level.
Pair With: Great BBQ wine. Also well with meaty pastas and pizzas.
Harvest Date: September 10 to October 18, 2006
Bottling Date: 25 February 2009
Grapes:23% Merlot, 55% Syrah and 22% Sangiovese
Brix at Harvest: 23.6 to 24.6 ºBrix
TA at Bottling: 0.67 g/100 ml
pH at Bottling: 3.65
Alcohol: 13.81%
Total Produced: 1,600 cases
Price: $12.95 per 750 ml. bottle
Vintage: 2006 Cabernet Sauvignon
Appellation: Mendocino
Vintners: Daniel Fetzer
Winemaker: George Vierra
Method: Crushed, destemmed and held in a fermenting tank for three days. Inoculated with the Steinberger yeast strain. Fermented between 75º and 86º F. Pumped over two times per day. Drained and pressed to medium toast French oak barrels. 18% new wood. Not fined.
Winemaker’s Notes: A very classic Cabernet Sauvignon style. Very fresh fruit and good acid and astringency. Great dinner wine.
Aromas: Plum, pepper and French oak
Flavors: Medium plus body with medium astringency.
Finish: Very long finish. Nice acid level.
Pair With: Beef and pork dishes and those with zesty and rich sauces.
Mendocino derives it's name from Cape Mendocino, which was given its name by a famous Portuguese / Spanish navigator of the 16th century, Juan Rodriquez Cabrillo. Cabrillo discovered it in 1542 while on a voyage of discovery along the Pacific Coast and named it in honor of Don Antonio de Mendoza, the first Viceroy of New Spain (Mexico), and the patron of the voyageur.
San Greal “Don Antonio Blend” Port is produced from Zinfandel grapes. Many wines are best served to compliment a meal. This Don Antonio Blend is delicious by itself. Dense and spicy in its youth, it lightens in color as it matures, becoming more gentle in flavor while increasing exponentially in depth and complexity.
Enjoy a glass of San Greal Port and our tribute to the namesake of Mendocino County. $32. per 375 ml bottle. 193 cases produced .
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To purchase San Greal wines please call (707) 744-1140
