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California
Introduction History Grape Varieties Quality
Growing Regions California Wineries Amador County (Sierra Foothills)
Amador Foothill WineryNext: More Wineries. Designed and
maintained by FLB Enterprises
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USA
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California
Introduction History Grape Varieties Quality
Growing Regions California Wineries Amador County (Sierra Foothills)
Amador Foothill WineryNext: More Wineries. Designed and
maintained by FLB Enterprises
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INTRODUCTION California wine is highly regarded for its consistency, reliability and high quality. Its vineyards cover some 327,000 acres throughout the state and annual wine production is well in excess of 360 million gallons, accounting for more than 96% of total wine output in the USA. If California was a country, it would be the sixth largest wine producer in the world. Winemaking in California began in the Spanish, then Franciscan missions more than 200 years ago. Commercial production started in 1830, grew rapidly between 1860 and 1880, and by 1895 had reached 25 million gallons pa. During Prohibition, winemaking virtually ceased, and the industry's progress was slowed by both the Great Depression and World War II. Although the renaissance did not begin in earnest until the late 1940s production in 1949 was more than 117 million gallons. In the last 30 years, vineyard land has more than trebled, and the number of
wineries has increased from 227 to around 800. Vintners from France, Germany,
Italy, Spain and many other countries are now part of California's wine
industry.
UP HISTORY Winemaking in California began over 200 years ago. In 1769, Father Junipero Serta. a Franciscan missionary. brought settlers from Mexico into the area known as San Diego. He established a mission there and the first known vineyard in California. As he moved north along the route that became known as El Camino Real, he and others established 21 missions linking San Diego in the south to Sonoma in the north. To each, Father Serra brought the cultivation of the grape. The first wines were produced for sacramental purposes and the daily table needs of the missions. The grape variety planted came with the missionaries from Mexico and was known as the Mission grape. About 1830, the commercial era started through the efforts of a Frenchman, Jean Louis Vignes. Arriving from Bordeaux, he saw the land's potential and soon imported cuttings of many varieties of the native European Vitis vinifera. His vineyard was located in what is now downtown Los Angeles. Shortly thereafter a group of German Utopians started a large vineyard in Anaheim, now home to the world-famous Disneyland. In 1848, the discovery of gold forever changed the northern half of California. With it came a tremendous increase in population, wealth and settlements. Among those attracted to the pursuit of gold were many immigrants from France, Italy, Germany, Great Britain and other countries. A few struck it rich. Many of those who did not, especially the Europeans, knew much about growing grapes and making wine and realised that the land offered unlimited potential for vineyards. Between 1860 and 1880 the industry grew rapidly as numerous wineries were established. The fact that the quality of California wines improved during this period is generally attributed to Count Agoston Haraszthy who brought many vine cuttings back to California from his trips to Europe. With the completion of the transcontinental railroad system in 1869. California wines were soon well represented in the eastern United States and in many European countries. Around 1880. the University of California established a major research center in Berkeley and experimental vineyard plots in many areas of the state. This development evolved into the now famous Department of Viticulture and Enology at the University of California (UC) at Davis. By 1890, the industry was producing 26 million gallons (about 1 million hectoliters) of wine per year. Additional cuttings were imported from Europe to supply the increasing number of vineyards. At the Paris Exhibition in 1890, nearly half of the California wines entered earned gold medals. During this period the dreaded vine pest phylloxera appeared in California. By the turn of the century it had ravaged many vineyards. Old vineyards were uprooted and new ones planted with Vinifera varieties that had been grafted to American rootstock which was immune. A more devastating blow to the California wine industry was the adoption of Prohibition in 1919, which banned the production and sales of alcoholic beverages. Having rebounded from phylloxera, winemaking virtually ceased until Prohibition was repealed in 1933. A few producers had remained in operation making sacramental wines, but most vineyards were either removed or replanted with table grapes or thick-skinned varieties that could be shipped great distances for home winemaking, which was still allowed. After the repeal of Prohibition, the wine industry faced the arduous task of rebuilding from scratch. The renaissance did not really begin until the late 1940's. Before then, progress was slowed by the Great Depression and World War 2. Back on its feet in 1949, the industry produced more than 117 million gallons of wine (4.4 million hectoliters). Growth was steady through 1960, when annual output was 129 million gallons (4.9 million hectolitres). Expansion and redirection highlighted the California wine industry during the
1960's. In the 1970's California wines came of age. Production and sales reached
record levels. To meet growing demand, new vineyards were planted. Between 1960
and the present, total vineyard land increased from 100.000 acres (40.500
hectares) to more than 332,700 acres of land (134.744 hectares) and the number
of wineries grew from 227 in 1966 to well over 800 in 1995. European wineries
and wine makers offered their own form of flattery by purchasing vineyard land
and joining the California wine industry. Vintners from France, Germany, Italy,
Spain and many other countries are now part of California's wine industry.
UP GRAPE VARIETIES Around 54% of acreage is devoted to white grape varieties and 46% to red. The most widely planted varieties, with their acreage, are: Chardonnay - 57,000 UP QUALITY High standards of quality are enforced by Federal and state agencies. Chaptalisation - the addition of sugar during fermentation - is not allowed. Varietal content for wine labelling is a minimum of 75%. Wines must be 95% of a dated vintage (the remaining 5% is permitted for topping off during ageing). The appellation system of the American Viticultural Areas makes it mandatory that a minimum of 85% of grapes used come from that area. When a specific vineyard is named on the label, the minimum rises to 95% from that vineyard. MENDOCINO COUNTY Early settlers found ideal growing conditions for varietal wine grapes in Mendocino's narrow coastal valleys and ridges with their rocky, well-drained soils. Cool night-time temperatures and warm summer afternoons allow grapes in Mendocino to ripen slowly and evenly, developing a crisp acidity to balance their ripe, fruity character. Today, Mendocino County is home to 41 award-winning wineries that coexist with timber, fishing. and other industries. Six main grape-growing regions, totalling 12.488 acres (5.058 ha.) of vineyards, produce a variety of premium wines ranging from full-bodied reds to delicate whites. The Anderson Valley, a narrow strip open to the Pacific Ocean, produces wonderful cool-climate grapes such as Gewurztraminer, Chardonnay and Pinot Noir. The Cole Ranch, a tiny growing area nestled between Ukiah and Boonville, is known for Cabernet Sauvignon and Johannisberg Riesling. Just east of the town of Hopland, the McDowell Valley grape growers raise classic red varietals such as Syrah, Cabernet Sauvignon, and Zinfandel. The large Ukiah Valley produces fine Chardonnay, Sauvignon Blanc and Zinfandel. The northern grape-growing areas, Redwood Valley and Potter Valley, are known for red wine, Riesling and Chardonnay. NAPA VALLEY The Napa Valley enjoys a global reputation as a premier wine-growing region. A relatively small viticultural area, the valley stretches just thirty miles, from San Pablo Bay in the south to Mount St. Helena in the north, and is only five miles at its widest point. The Mayacamas Range forms the western boundary and, to the east, the Vaca Range extends to the shores of Lake Berryessa. The total vineyard acreage is 34,747 acres (14.073 ha.), only roughly 10 percent of California's total wine-grape acreage, but Napa hosts almost 200 wineries, close to one quarter of the total number of wineries in California. There are more than ten different soil types in the Napa Valley viticultural area, and the region has five general climate zones, or microclimates, three on the valley floor and one on each of the mountain ranges. The southern part of the valley, known as Carneros. is the coolest, being dominated by marine influences. The middle of the valley, between Napa and St. Helena, has a moderate maritime climate with warm summer days tempered by cool nights and morning fog. The northern part of the valley, around Calistoga, is the warmest zone, being less affected by marine influences. The western mountains combine 2,000 feet of elevation (600 meters) with the cooling effects of Pacific Ocean air, while the craggy eastern mountains provide a warm sun exposure. The following viticultural areas are located with the Napa Valley: Los Carneros, Wild Horse Valley and Atlas Peak in the south. Mount Veeder, Stag's Leap District and Oakville in the center and Howell Mountain, Rutherford and Spring Mountain District in the northern part. In an area just 30 miles long (almost 50 kilometers), the Napa Valley consistently produces more varieties of high quality grapes than any other comparable region in the world. Famous for it's world class Cabernet Sauvignon and Chardonnay wines, the valley successfully produces many other fine wine grapes, including Pinot Noir. Sauvignon Blanc, Merlot, Zinfandel, Chenin Blanc, Gerwurtztraminer and Johannisberg Riesling. Because the yields are relatively low (an average of four tons per acre), the production of the Napa Valley is less than 4 percent of California's total wine production. The focus is on quality, not quantity. The success of Napa Valley's growers and vintners, combined in the Napa Valley Vintners Association, is widely recognised. LOS CARNEROS The Carneros area gets its name from the Spanish word for "ram", reflecting the early settlement of the area by Mexican ranchers. The appellation is located in southern Napa and Sonoma counties, along the north shore of San Pablo Bay. Soils here are relatively thin and not especially fertile. Neither rainfall nor ground water is abundant. Vines grown here tend to have less vigorous vegetative (leaf and shoot) growth, resulting in wines with well balanced flavours. The prevailing westerlies that bring cool air from the Pacific and the Bay make for a long, even growing season. The soil and climate are especially well suited to the growing of Pinot Noir and Chardonnay. The potential for the production of fine wines from Carneros-grown grapes was
recognised as early as the 1870's. Carneros has been rediscovered as one of
California's premiere regions. By 1993, the total area under vines was about
6,500 acres (2,637 ha.). Chardonnay is the main white variety and Pinot Noir the
main red. Both are widely used in sparkling wine, in addition to use in table
wine. The growers and wineries of Carneros have joined together in the Carneros
Quality Alliance to improve the wines of the region and to educate wine drinkers
all over the world about the attributes of the region and its wines.
UP SIERRA FOOTHILLS Soon after the arrival of the gold seeking Forty Niners along the western slope of the Sierra Nevada moutain range (with peaks more than 11000 feet / 3000 meters), grape growing and winemaking started in this area largely due to immigrants of Italian descent. In the late 1800s, the Sierra foothills had over 100 wineries, more than in any other part of California. But as a result of Prohibition, only one winery and a few vineyards survived into the mid 1900s. Then, coinciding with the wine boom in the late 1960's, the unique taste and quality of the area's Zinfandels were rediscovered by wineries in the Napa Valley and elsewhere, sparking a resurgence of grape growing and winemaking in the area. The climate is reminiscent of the Mediterranean. The summers are very warm and dry, but unlike the Mediterranean, there are cooling breezes from the Sierra Nevada that make summer evenings pleasantly cool. The winters in places like the Shenandoah Valley are quite wet and sometimes snow covers the vineyards. Appropriate to its rough-and-tumble history and terrain, this wine region is known for robust, gutsy wines. For years. Zinfandels from the Fiddletown and Shenandoah Valley sub regions have been prized for distinct ripe berry flavours and mouth-filling richness. Increasingly, vintners from the Sierra Foothills are gaining recognition for a wider range of wine varieties including Barbera, Cabernet Sauvignon, Chenin Blanc, Muscat and other dessert wines. SONOMA COUNTY The historic birthplace of modern Californian viticulture, has boasted a table-wine industry since 1855. At that time, Count Agoston Haraszthy developed vineyards in Sonoma Valley with cuttings of prized grape varietals from France, Germany, Italy and Spain. Since then, Sonoma County has taken the lead in American viticulture by establishing 12 well-defined appellations within at least part of this large county, Alexander Valley, Chalk Hill, Dry Creek Valley, Knights Valley, Los Carneros, North Coast, Northern Sonoma, Russian River Valley, Sonoma Coast, Sonoma County Green Valley, Sonoma Mountain and Sonoma Valley. As a result of the diversity of climates and soils, the 100.000 tons of wine grapes produced within the 35.194 acres (14.254 ha.) in the county include every major varietal, with Chardonnay and Cabernet Sauvignon grapes being the leaders. The Pacific Ocean plays a dominant role in contributing to a moderate climate, yet the low-lying mountains along the coast buffer its direct impact on the grape-growing areas. The wineries of Sonoma County number over 125 today. The Sonoma County Wineries Association, a leader in co-operative promotional and marketing programs, has opened the Sonoma County Wine & Visitors Center in Rohnert Park and offers tastings and educational programs. LAKE COUNTY Cool summer nights and hot summer days provide the perfect climate for producing premium-quality wine grapes. The difference between daily high and low temperatures is greater in Lake County than most other areas in the North Coast region. Lake County is mountainous. Most of the Valleys where grapes are grown are above 1,350 feet (400 meters). The Mayacamas Mountain Range to the west shields Lake County from coastal fog and excessive moisture in the fall. Clear Lake has a strong influence on the weather. Air drains toward the lake in the evening and moves toward the surrounding croplands during the day. It helps stabilise the temperatures and humidity in nearby vineyards. The wide range of soils in Lake County provides the foundation of a grape growing industry with a total of 3.337 acres(1.351 ha.) of premium wine grapes. Many vineyards are planted on tight, well-drained volcanic soils that are ideal for grape growing. Other vineyards are planted on the deep. rich and fertile soils of alluvial valleys. AVA areas within Lake County are Benmore Valley, Clear Lake and Guenoc Valley. LIVERMORE VALLEY Nestled at the foot of the coastal range east of San Francisco Bay, the Livermore Valley has been home to California viticulture since the early 19th century. Fifteen miles long, ten miles wide, and over 100 years old, it is one of California's most historic wine appellations. When a Livermore vintage won the Best of Show at the International Exhibition in Paris in 1889, it gave the state its first international gold medal and the Livermore Valley international acclaim as a wine producing region. In the late 1800s European immigrants brought their winemaking skills to this valley and over the years developed a thriving industry. Today, the valley is home to a dozen wineries. One of the few valleys in California with an east-west orientation, the Livermore Valley's proximity to the San Francisco Bay produces an extremely favourable environment for growing wine grapes. Throughout the growing season, cool foggy mornings give way to warm midday temperatures. By the late afternoon, cool marine air rushes east to the much warmer Central Valley, These winds bring with them the evening fog that once again launches the Valley's climate cycle. Characterised by an unusually deep, rocky soil, the Livermore Valley is ideally suited for the production of Bordeaux varietals. These soils, combined with a climate that mirrors Bordeaux's, have gained a respected reputation for Livermore Valley Cabernet Sauvignon, Sauvignon Blanc and Semillon. In fact, Livermore Valley clones of Sauvignon Blanc and Semillon, as well as of Chardonnay, are the most widely planted clones of those varietals in California today. MONTEREY COUNTY Monterey County has more than 29,000 acres (11.745 ha.) planted in vineyards varying in size from sixty to several thousand acres and carrying mainly white grape varieties, such as Chardonnay, Chenin Blanc and Johannisberg Riesling. The primary grape-growing district is the Salinas Valley. The smaller appellation of Arroyo Seco, Chalone and Carmel Valley are also part of Monterey County. The region is very dry and irrigation is essential. The Salinas Valley was the first wine region in the West to depend entirely on irrigation. There are about 15 wineries in Monterey County. SAN JOAQUIN VALLEY As big as the San Joaquin Valley is (and with a length of over 200 miles and
a width averaging nearly 50 miles, it is immense), it is only the top half of
California's Central Valley. Encompassing the counties of San Joaquin,
Stanislaus, Merced, Madera, Fresno, Kings, Kern and Tulare. In the 1870s, with the advent of irrigation systems, grapes began their ascendancy; even with the proliferation of fruit orchards, melons, potatoes and other vegetables, grapes were the main cash crop. It was here that a wine grape, then called West's White Prolific, was imported from France. It was later identified as the Colombard variety, often referred to as French Colombard. Other immigrant grape varieties contributing to the valley's diversity of wines came from France, Italy, Spain and Portugal, among them Mataro, also known as Mondeuse, Grenache, Barbera, Chenin Blanc, Zinfandel, Palomino and Tinto Madeira. Today, the valley has 174,500 acres (almost 71.000 ha.) on which wine grapes are grown, more than half the total in California, and produces about 80 percent of all California's wines. (The average crush of grapes for wine in the valley in recent years has been well over two million tons.) For many years, wines from the San Joaquin Valley have been the everyday wines of most Americans, reliably clean and sound, offering excellent quality and value. SAN LUIS OBISPO COUNTY This county is part of the Central Coast region and really began to come alive in the early 1980s. The total acreage is currently over 9,550 (3.868 ha.), with red and white varieties about equal. Most of the vineyards can be found in two principal growing regions, Paso Robles and Edna Valley. Other appellations within San Luis Obispo County are York Mountain, Santa Maria Valley and Arroyo Grand Valley. About 20 wineries are located in this county, and produce mainly Cabernet Sauvignon. Chardonnay, Zinfandel and Sauvignon Blanc. SANTA BARBARA COUNTY The modern era of winemaking started relatively late in this area just north of Los Angeles. From only 11 acres in 1969, the county expanded to over 9,100 acres (3.686 ha.) in 1993. Most of the vineyards are found in two Viticultural Areas north of the city of Santa Barbara: the Santa Ynez Valley and the Santa Maria Valley. About 25 wineries plant mainly white wine varietals, such as Chardonnay, Johannisberg Riesling, Sauvignon Blanc and Chenin Blanc. This region is also becoming famous for its beautiful Pinot Noir wines. Designed and
maintained by FLB Enterprises
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