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2015 Pinot Meunier
Wine Specs
Vintage
2015
Varietal
100% Pinot Meunier
Appellation
Yountville
Vineyard Designation
Yount Mill
TA
6.6g/L
pH
3.37
Aging
Drinkable upon release (Sept. 2016), 6-8 years ageability
Serving Temperature
58° F
Label Artist
Lindsey Sonu
Alcohol %
13

2015 Pinot Meunier

September 2016 DEWN Release

Despite its lighter texture, this is a wine capable of many years of development, and will continue to develop in complexity.

In Stock
Add To Cart
$30.00
/ 750 ml
SKU: DPM15C

$30.00 per bottle / $324.00 per case
$25.50 per bottle / $288.00 per case (Members)

Wine Profile
Winemaker Notes
Many years ago I was fortunate enough to have tasted a Pinot Meunier made into a red wine by Dawnine Dyer of Domaine Chandon. I don’t remember the wine all that clearly, but likely it was a certain sort of earthy/funky umami character that captured my attention – the so-called stench of Burgundy, (mostly conspicuously absent in New World Pinot.) Anyhoo, we tried any number of iterations with Meunier back in the day, even essayed to make a white wine from it (which came out quite well). So, while this is perhaps revisiting old territory, it is nevertheless squarely within at least my own comfort zone – the sometimes quixotic quest to achieve a modicum of elegance in the thermically overachieving climes of New Worldlandia. True enough, this iteration has some of the very funk that I so adore in Burgundy – think of the meaty wines of Nuits-Saint-Georges. We went back to our friend, Andrew Hoxey of Yount Mill Vyds., who had sold me the Meunier so long ago. Despite its lighter texture, this is a wine capable of many years of development, and will continue to develop in complexity.
Food Pairing Notes
Again, a really great accompaniment to a Thanksgiving bird (or duck or venison), or any preparation made with wild mushrooms. Also, all forms of roasted butternut squash with sage & brown butter - soup or ravioli come to mind. Once upon a time, I did a wine dinner in Indianapolis with the brilliant chef, Susan Goss, where we paired the Pinot Meunier with duck and a mole sauce. The duck mole dish arrived fairly on in the meal, and the entire restaurant, en masse, spontaneously rose to their feet and began to applaud when they tasted the food and wine together. I swear that I have never in my life experienced a more brilliant food and wine pairing. This has led me to better comprehend the potential of Meunier as one of the great, underappreciated food wines.
Production
346 cases
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