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Moon Mountain Vineyards

Moon Mountain Vineyards The remote Moon Mountain Vineyard is located high on the Sonoma Valley side of Mount Veeder, at nearly the 2,000-foot elevation. The steep, southern-facing slopes consist of frugal soils, called the Sonoma Volcanics, which are derived from rock, volcanic ash and lava. These soils, combined with the rigors of growing on the mountainside, push the vines to work harder, resulting in small, intensely flavored fruit. To balance these rugged conditions, we organically farm each row to gently enhance the complexity of the vineyard by creating a rich, healthy growing environment and produce grapes with pure flavors and a pronounced sense of place.

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Address Web Social
1700 Moon Mountain Drive, Sonoma, CA, US, 95476 Email: MMNinfo@moonmountainvineyard.com
Phone: 707-996-5870 Web: www.moonmountainvineyard.com
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Products



  Zinfandel Dry Creek Valley
Although Zinfandel is notorious for uneven ripening, we were able to pick perfectly ripe grapes. The wine was fermented in open-topped tanks in which the cap was punched down two to three times daily until it achieved dryness. Open-topped fermentations allow some alcohol to evaporate, which wouldn't occur in a closed tank. Barrel aging is in our deep caves, an environment that provides a constant temperature of 60ºF, and a very high humidity so we lose less water from the wine through evaporation. We actually lose a little bit of alcohol due to volatilization over time. All of these factors enhance the balance of alcoholic strength and flavor as the wine ages. The resulting wine is a great example of mountain Zinfandel, oozing with boysenberry, orange blossom and spicy black pepper.
  1993 Estate Meritage
  Cabernet Franc Estate
Cabernet Franc is an important component of our Moon Mountain Reserve blend, softening and rounding out the more angular Cabernet Sauvignon and providing intriguing aromas of raspberries and chocolate. Its performance has been so superb that we decided to withhold a small amount to bottle on its own. The 2002 vintage is deep garnet in color, with a rich full-bodied mouth and lingering sweet finish.
  Cabernet Sauvignon Port
To make this port-style dessert wine, we harvested the ripe, spicy Cabernet Sauvignon grapes late in the season, then fermented them on the skins for five days. The cap was vigorously punched down to extract color and flavor. When 60 percent of the sugar was fermented, grape spirits were added, raising the alcohol to 19 percent. This stopped fermentation and preserved the remaining sweetness. The wine was then pressed to barrels, and aged for almost two years. This wine offers delightful, bright aromas of orange blossoms, dried strawberries and almonds, with rich strawberry flavors. The mouthfeel is expressive and bright with a clean finish. Enjoy this nectar by itself near a blazing fire on a cold winter’s night or with walnuts, Stilton cheese or chocolate at any time of the year .
  Cabernet Sauvignon Reserve
Fermentations were in open-topped tanks. We punched down the cap three times daily until dryness, then followed with an additional maceration of two to seven days before draining the wine off the skins. The wine is 100-percent free run (the juice that flows freely from the grapes without pressing), meaning the lower quality press wine was not used. Barrel aging was in our deep caves, which provide a constant temperature of 60ºF and very high humidity. This environment enhances the concentration of lush fruit flavor. This is a deeply colored wine with flavors of ripe mountain blackberry, forest floor and mocha, with rich, supple tannins and a long lingering finish. The Moon Mountain Reserve is delicious with filet mignon, grilled flank steak and Portobello mushrooms.
  Cabernet Sauvignon Reserve
Fermentations were in open-topped tanks where we punched down the cap three times daily until dryness, then followed with an additional maceration of two to seven days before draining the wine off of the skins. The wine is 100 percent free run (the juice that flows freely from the grapes without pressing), meaning the lower quality press wine was not used. Barrel aging was in our deep caves, which provides a constant temperature of 60ºF and very high humidity. This environment enhances the concentration of lush fruit flavor. The quality of this vintage was superb, producing a deeply-colored wine with flavors of ripe black cherry, well-integrated spice, rich sweet tannin and a long, lingering finish. This wine has the structure to age gracefully throughout the next decade.
  Cabernet Sauvignon Sonoma County
We fermented this truly hand-made wine in open-topped tanks and punched down the cap three times a day until dryness. After an additional maceration of two to seven days, we drained the wine off of the skins. The wine was aged in small oak barrels deep in our caves, where a constant temperature of 60°F and very high humidity enhance the concentration of lush fruit flavor. The wine has notes of blackberry and cassis, with a touch of vanilla from the oak and intriguing nuances of chocolate and sage. The long, complex, elegant finish adds style to this classic Cabernet Sauvignon, which is perfect for pairing with rack of lamb, other roasted red meats or rich cheeses.
  Chardonnay Sonoma County
The 2004 Moon Mountain Vineyard Chardonnay from Sonoma County shows intense aromas of apple pie and spice, while delicate nuances of vanilla from oak aging add complexity and richness. Mouthfilling flavors of pear and citrus are complemented by refreshing acidity. Lightly oaked, the wine shows the natural crisp fruit flavors of the varietal that have made Chardonnay the king of white wines. A beautifully balanced finish adds to the classic style of this Chardonnay, which pairs wonderfully with grilled fish or roasted fowl dishes. If you are planning to serve this wine with cheese, we recommend Morbier, Gruyère, Winchester Gouda or Brie.
  Malbec
  Merlot
Merlot is an important component of our Bordeaux blend red wines, softening and rounding out the more angular Cabernet Sauvignon and providing intriguing aromas of blackberries and chocolate. Its performance on our rocky slopes has been so superb that we decided to withhold a small amount to bottle on its own.
  Petit Verdot
Petit Verdot is traditionally used to add structure and color to Bordeaux blends, but on Moon Mountain it produces a richly flavored varietal wine on its own. We specially selected two barrels to produce just 48 cases of this wine for our friends and ourselves. The quality of the vintage is superb, producing a substantial wine rich with aromatic black fruit, anise, roasted coffee and rose petals.
  Reserve Sauvignon Blanc/Semillon
  Sauvignon Blanc Sonoma County
The grapes for our 2005 Moon Mountain Vineyard Sauvignon Blanc were fermented both in stainless steel tanks and in small oak barrels, and the wine was aged for nine months on the fine lees before bottling. The aromas of the finished wine are classically varietal, with hints of kiwi, citrus and pineapple combined with just a touch of delicate vanilla from the limited oak exposure. The flavors are crisp and refreshing, consistent with the distinctive fruit character of the nose. Because of its excellent balance and crisp finish, this is a wine that will complement a wide range of herbed and spiced dishes. We particularly enjoy this wine with pan-seared scallops in a dill-cream sauce or chicken fajitas with mango and tomato salsa.
  Sauvignon Blanc Vadasz Vineyard
We fermented the wine in French Bordeaux barrels in our caves at an ambient temperature of 60°F. The wine was aged on the fine lees for four months, undergoing a 32 percent malolactic fermentation to soften the acidity and add complexity. The aromas of the finished wine are classically Sauvignon Blanc, with hints of papaya, citrus and honeydew.
  Syrah
  Zinfandel Port
Although Zinfandel is notorious for uneven ripening, we were able to pick perfectly ripe fruit. The grapes were crushed, then fermented on the skins for five days; the cap was vigorously punched down to extract the color and flavor. When about 60 percent of the sugar was fermented, grape spirits were added to raise the alcohol to 19 percent, thereby stopping the fermentation and preserving the remaining sweetness. The wine was then pressed to barrels, and aged for almost two years. In Portugal, the flavor of the fortifying spirits used for a Port contributes significantly to the flavor of the wine. For our wine we have chosen to use relatively neutral grape spirits in order to emphasize the delightful bright aromas and rich berry flavors that are unique to Zinfandel.

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