IT ALL BEGINS IN THE VINEYARD
Attention To Detail
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 Soon
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.”
SEEKER
José Ramirez Winemaker
While first-generation Californian José Ramirez originally intended to study medical sciences at UC-Davis, he found his true vocation during a harvest internship, when he discovered that wine offered a way to combine scientific curiosity with artistry and agriculture. He began his career in winemaking after graduation, at the same time embarking on a rigorous program of wine training, as he continues to seek out new regions, varietals, and producers across California. With a vineyard-driven approach to winemaking, José brings an inquisitive, creative approach to crafting Muirwood wines from the vineyards to the cellar.
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