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As usual, we have used methods so traditional as to be antique. The base wine is barrel fermented and aged. The primary and subsequent bottle fermentations are done very slowly. The wine is bottle-aged for five years before disgorging and receives a small (dosage) of sweetened wine to flesh out the texture.
The sparkling wine we produce is in strong opposition to this trend for a lighter champagne. Our style is full and
toasty, meant to be drunk with food. Pleasant enough by itself, but it's much more at home with appetizers and first courses. It is very dry and not a good dessert champagne.
Situated just two miles from San Francisco Bay in the Carneros District of Napa Valley, Acacia Vineyard is distinguished by a cool microclimate dominated by wind and fog from the nearby Pacific Ocean, and by shallow, dense clay soils. While these difficult growing conditions limit grape production, they result in Pinot Noir and Chardonnay grapes of rare power and complexity....Read More About Acacia
Technically a part of Napa Valley, the Carneros region straddles both Sonoma & Napa counties. It's the Napa region closest to the San Francisco peninsula and the San Pablo Bay, which is instrumental in controlling the climate of the area. The winds from the San Pablo bay create a cool weather pattern ideal for growing Chardonnay and Pinot Noir.
Both Chardonnay...Read More About Carneros
Most Champagne you encounter will be NV, or non-vintage. This is because the base wine is a blend of wine from
In producing non-vintage wines, Champagne houses strive to keep the taste consistent year by year, and non-vintage
the winemakers flexibility in blending, ensuring a constant style each year. Non-vintage Champagne...Read More About Non-Vintage
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