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Pennyroyal Wines
  Anderson Valley
  (3 Bottles) - Sold Out!
  (Half Case) - Sold Out!
  (Full Case) - Sold Out!
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Pennyroyal wines


Introducing
Pennyroyal Wines

Three Bottles
One bottle of each wine
$59.00 Save $30.00.

Half Case
Two bottles of each wine
$109.00 Save $69.00.

Full Case
Four bottles of each wine
$199.00 Save $157.00.



2014 Sauvignon Blanc
Anderson Valley
(750 ml) $25 - Add to Cart
The 2014 Sauvignon Blanc's sur lie aging produced a toasty top note to Savvy's gooseberry and lime fruit.
2015 Rosé of Pinot Noir New!
Anderson Valley
(750 ml) $25 - Add to Cart
The 2015 Rosé of Pinot Noir is almost a Blanc de Noir with a delicate hue, rose petal aromatics and strawberry-cinnamon flavors.
2012 Pinot Noir
Anderson Valley
(750 ml) $39 - Add to Cart
The 2012 Pinot Noir has rested in the bottle for almost two years at Navarro, Pennyroyal's sister cellar; the tannins are soft with pleasing flavors of raspberry, black cherry and clove.
Pennyroyal Farm is our sister vineyard and creamery down the road in Boonville. From Navarro's experience with an adjacent planting, we knew that both Pinot Noir and Sauvignon Blanc could produce fine wine at our site. We planted seven fields employing two Pinot Noir clones that have produced excellent wine in Anderson Valley in addition to three recently imported fine French clones of Sauvignon Blanc. The white wine being offered is our 2014 Sauvignon Blanc. The juice from estate-grown grapes was cold-fermented and aged sur lie for eight months in French oak ovals, which were expressly constructed in France for Pennyroyal whites. The 2015 Rosé of Pinot Noir was produced from estate grown grapes grown in Block 1. The fruit was harvested at night and, after destemming, the skins and juice macerated for merely an hour to add a little color and body.
After a miserably cool and wet 2011 vintage, we were delighted to harvest Pinot Noir at full ripeness in 2012; the grapes were picked at night when the fruit was cold, destemmed, then fermented in small bins with twice-daily hand-punchdowns to keep the tannins soft and gentle. After fermentation, the must was pressed, and the juice racked to a mixture of new and seasoned French oak barrels to age for almost a year.


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