Acacia Carneros Brut 1996
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. -Michael Terrien, winemaker
Acacia takes its name from the lone Acacia tree that once stood on this Los Carneros vineyard. The tree stands tall against the cool winds from San Francisco Bay signaling the chilly conditions that give this region one of the longest growing seasons around. Cool temperatures, dense clay soils and extended hangtime on the vine all combine to yield Chardonnay and Pinot Noir grapes of rare power and complexity. Gentle handcrafting brings out the full expression of this special terroir, for wines with layered varietal character over silky texture.