Ministry of the Vinterior

The Ministry of the Vinterior is now supplying per annum wine rations to the general population.

The Ministry pledges to work tirelessly on behalf of its loyal subjects, scrutinizing wine regions and vineyards the world over, selecting only those which meet the Ministry’s rigorous demands for quality, value and regional authenticity. As well as, and of course, an allegiance to the Party of the Vinterior in that vintage year.

HENCEFORTH, Ministry subjects are assured of complete satisfaction with superior quality wine rations.

Chardonnay

Vintage: 2016

Tasting Notes

Delicate orange zest aromas open into stone fruit and pears. On the palate, this wine is full and lush with a nod to acidity that is great for pairing with many foods. Restrained oak provides a warm vanilla backdrop and softness, while the acidity lifts balances the richness through the long finish.

Food Paring

The Ministers often enjoy a glass of this vintage at the close of the day, or with creamy cheeses, crab and shellfish, chicken and especially their favorite, mac and cheese.

Ministers of Winemaking

Chris Nickolopoulos and Elijah Pfister.

Technical information

  • 100% Russian River Valley Chardonnay
  • ALC: 13.9%
  • pH: 3.76
  • RS: .6
  • TA: 4.5

Vineyards

Grapes have been planted in the Russian River Valley, the southernmost region in the Northern Sonoma AVA, since the early 1800s, making it one of the United States’ oldest winegrowing regions. Possessing several microclimates that centuries of farming have allowed to be analyzed and fully understood, the area produces many noted varieties of Cabernet Sauvignon, Pinot Noir, Merlot, Syrah, Zinfandel and, of course, Chardonnay. Chardonnay does particularly well in the eastern portion of the region, in the soils of the Chalk Hills where the elevation displaces the fog more prevalent at the lower elevations.

Pinot Noir

Vintage: 2014

Tasting Notes

This intriguing Pinot Noir opens with aromas of cherries, orange peel, violets, and fig leaf. The spicy mouth is densely layered with flavors of dried Turkish apricots and vanilla bean, and the finish lingers long with flavors of rich caramel and cloves.

Food Paring

As one of the world’s most versatile food wines, Pinot Noir plays well with poultry, beef, fish, lamb and pork; with creamy sauces and spicy foods; with bare thighs and a rubber duck. It’s the only wine the populace ever needs.

Ministers of Winemaking

Chris Nickolopoulos and Elijah Pfister.

Technical information

  • Variety: 100% Pinot Noir
  • Alcohol: 14.6%

Vineyards

Grapes have been planted in the Russian River Valley, the southernmost region in the Northern Sonoma AVA, since the early 1800s, making it one of the United States’ oldest wine-growing regions. Possessing several microclimates that centuries of farming have allowed to be analyzed and fully understood, the area produces many noted varieties of Cabernet Sauvignon, Pinot Noir, Merlot, Syrah, Zinfandel and Chardonnay.

Pinot Noir aficionados agree that the best California Pinot Noir comes from the Russian River Valley where early morning fog, warm days, an afternoon breeze from the sea and cool nights combine to make for some very happy Pinot Noir grapes. The higher alcohol content speaks to the warmer microclimate of the vineyards.

Cabernet Sauvignon

Vintage: 2017

Aging

This wine was aged in a combination of stainless steel tanks and once-used French oak barrels.

Tasting Notes

The 2017 Ministry of the Vinterior Cabernet Sauvignon broods a deep burgundy color with flirty purple undertones. The nose is inviting with red currants, blackberries and a hint of blackberry. In the mouth, the wine reveals a sexy mix of black cherries, blackberries, pipe smoke and espresso tightly woven into a matrix of supple and broad tannins that layer the flavors densely and persistently on the tongue. The finish reveals a light touch of vanilla and caramel oak, lingering with a silkiness that invites another sip.

Food Paring

Try this stunning Cab with a pan seared skirt steak served with garlic roasted potatoes and a wilted spinach salad with bacon.

Ministers of Winemaking

Chris Nickolopoulos and Elijah Pfister.

Technical information

  • Alcohol: 13.9%
  • pH: 3.89
  • TA: 4.4 g/L

Vineyards

Proprietor-négociants, Chris Nickolopoulos and Elijah Pfister work with a handful of California’s most respected grape growers and wineries selecting the finest rows, plots, barrels, and lots from each vintage. They strive to blend these selections into finished wines which carefully balance ripeness and acidity to achieve both regional typicity and unique, expressive flavor profiles.

The sources of our 2017 rations were small, hand-tended vineyard plots renowned for producing fruit with the essential qualities to make a deep and complex wine with acid and tannins that will preserve it for decades.