Miura Vineyards is based in Napa but sources its grapes from vineyards in Monterey County, the Santa Lucia Highlands, San Luis Obispo County and Napa Valley. Miura also has winemaking projects in northeastern Spain in the Priorat appellation and others. Miura was started in the 1990s when a group of San Francisco chefs and sommeliers decided to make wine. Miura’s owner is Emmanuel Kemiji, a well-known master sommelier and restaurateur who was part of that group. He named the project after a breed of Spanish bulls used in bullfighting. In California the estate makes Pinot Noir, Cabernet Sauvignon and Syrah. In Spain the estate makes Grenache and red and white Grenache blends. Robert M. Parker Jr. has written that the Pinot Noirs “I have tasted to date have been outstanding, suggesting this is a serious Pinot Noir specialist.”
Monterey AVA is in Monterey County, south of San Francisco. The long, narrow appellation is a 100-mile ribbon of land that extends from north Monterey County south to the edge of Paso Robles. Most of the AVA is considerably inland from the Pacific Coast, and to the east of the Santa Lucia mountain range. About 40,000 vineyard acres are inside the AVA, making it one of California’s larger appellations. Monterey County, in fact, produces almost as much wine as Napa County because the floor of the valley is taken up by large industrial vineyards producing grapes for bulk wine. However, there are also many premier wine estates within Monterey AVA and its numerous sub-appellations. Monterey AVA includes four recognized micro climates, ranging from a cool, maritime climate at the north end to what is known in California as a Region 4 climate in the south, meaning relatively hot and dry. Monterey AVA includes parts of Carmel Valley and Salinas Valley. More than 50% of the grapes grown in the Monterey AVA are Chardonnay, though the many terroirs and micro climates mean that numerous grapes grow well. Merlot, Pinot Noir, Riesling, Sauvignon Blanc, Chenin Blanc, Zinfandel and Pinot Blanc are widely planted.
This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.