Los Carneros
Spanning the lower edges of the Napa and Sonoma Valleys on the north coast of San Pablo Bay is the appellation known as Los Carneros, Spanish for The Rams. Since the 1880’s oenophiles have recognized the unique character of the Los Carneros. The region had always produced wines distinctively different than Napa Valley and Sonoma.
This notion was put to the test when in 1983 a blind taste test of the area’s wines was staged. It was following the event that the boundaries of Los Carneros Appellation were established. The area was designated based upon the taste of the wines, what tasted like Los Carneros went into the region and what did not was left out. Despite the less than scientific process, it has stood that test of time. In spite of the overlap with the two celebrated Napa and Sonoma Valley appellations, most vintners prefer to identify Los Carneros on the label of their wines. The marketability of this appellation has proven itself for over 25 years. It stands as one of the few viticultural areas whose wines demonstrate a proven and distinct style or what the French call terroir.
Over the 30 years Los Carneros Appellation has established a well-deserved reputation for producing world class Pinot Noir and Chardonnay. About one third the annual production of the appellation goes into the making of the regions sparkling wines.
The current boundaries of the Los Carneros Appellation extend from the Sonoma Mountains in the west to the Napa River in the east and from the southern hills of the Mayacamas Mountains in the North to the Southern Pacific Railroad line in the south.
History
The earliest record of viticulture in Los Carneros dates back to the mid 19th Century. According to Wine historian William Heintz, Los Carneros can lay claim to being the second oldest wine region in northern California.
As early as the 1830’s Jacov Leese planted a vineyard on the Huichica land grant. The first winery in Los Carneros, Winter Winery, was established in the early 1870’s. The land was acquired by William H. Winter who purchased 1,200 acres of the Huichica Rancho from Leese. The wine industry thrived in Los Carneros thrived throughout the 1800’s. Unfortunately by the late 1920’s it was nearly destroyed by a combination of phylloxera, the 1906 earthquake, and Prohibition. After the end of prohibition in1933 the Great Depression and the Second World War slowed the rebirth of the wine industry in the area. But these obstacles did not prevent early pioneers such as John Garetto, from establishing the first post-Prohibition winery in Los Carneros, at the present site of Bouchaine Vineyards, in 1935.
By the 1970’s Los Carneros popularity as a grape growing region was on the rise. The revitalization of the area was now complete and in 1983 Los Carneros was officially recognized as an American Viticultural Area (AVA). There were only 200 vineyard acres in the AVA in the early 1970’s, but the1990’s well were over 6,000 vineyards were planted throughout the region.
Soil and Climate
AVA districts are designated based on unique micro-climate and soil conditions and Los Carneros is most deserving of that distinction. The two conditions that have the greatest impact on the regions terroir are a cool climate and shallow soil typical the area.
The San Francisco Bay plays the predominant role in influencing the climate of Los Carneros. The microclimate in Los Carneros region is primarily maritime. Both the Pacific Ocean and San Francisco Bay add to the fog, wind, and moderate temperatures of the area that adjoin the north bay. A long moderate season due to the proximity to San Francisco Bay allows the grapes to mature slowly and retaining an ideal balance of sugar and acid. Unlike nearby areas, Los Carneros is not shielded from the wind. The afternoon breeze helps to lower leaf temperature and dry the dew left by the morning fog, inhibiting the growth of mold.
In addition to being cooler, Los Carneros is also significantly drier than the Sonoma and Napa Valleys. Residing in northern California means that for much of the year the appellation receives little precipitation. This lack of water along with salt-water intrusion from the bay and poor soil permeability had hindered the development of vineyards in much of the area. However, drip irrigation has overcome this obstacle.
Although considerable variation exists within in Los Carneros, the soil can be characterized as being predominantly poor to moderately fertile shallow clay. The soil consists primarily of sediment from the bay marsh as much of the topsoil was scraped from the surface during the last ice age.
Soil and climate conditions result in vines not nearly as robust as vines planted in the central Napa Valley. The vines’ must struggle to produce fruit. This combined with a long growing season, which increases hang time, results in a low yield of highly concentrated fruit naturally high acidity and relatively low sugar, perfect for Pinot Noir and Chardonnay grapes.
The terroir of the region not surprisingly attracts winemakers who wish to make world class Pinot Noir. Los Carneros’ Pinots are praised for their crisp, tight structure, with spicy berry flavors. The region is also known for its Chardonnays and 'Methode Champenoise' sparkling wines. The area has also caught the eye of sparkling wines enthusiasts and has become the home to many of France’s renowned Champaign houses.
Learn about the Russian River Valley and Sonoma Coast appellations.
