Winemaker Notes
Terracea profiles Riesling from the terraced volcanic ridges of Napa Valley's Spring Mountain District. This mountainous area's more extreme temperatures accentuate the varietal characteristics of Riesling and preserve a vibrant acidity. Acid is balanced by stopping fermentation before all the fruit's natural sugar is consumed and by aging the wine on the lees for several months. The finished wine has a creamy minerality with remarkable intensity — bright, compelling and unique
Vegan
Professional Ratings
-
Wine Enthusiast
This wine is fermented partially in concrete, partially in amphora and French oak puncheon. Lemony green-apple and peach flavors star with ease against a backdrop of creamy, lush texture and plenty of fresh bright acidity.
Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, this versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling and can age longer than nearly any other white variety. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.
Above the town of St. Helena on the eastern slopes of the Mayacamas Mountains sits the Spring Mountain District.
A dynamic region, its vineyards, cut by numerous springs and streams, vary in elevation, slope and aspect. Soils differ throughout with over 20 distinct types inside of the 8,600 acres that define the appellation. Within that area, only about 1,000 are planted to vineyards. Predominantly farmed by small, independent producers, the region currently has just over 30 wineries.
During the growing season, late afternoon Pacific Ocean breezes reach the Spring Mountain vineyards, which sit at between 400 and 1,200 feet. Daytime temperatures during mid summer and early fall remain slightly cooler than those of the valley floor.
Spring Mountain soils—volcanic matter and sedimentary rock—create intense but balanced reds with lush and delicate tannins. The area excels with Bordeaux varieties such as Cabernet Sauvignon, Cabernet Franc and Merlot and in some cooler spots, Chardonnay.