Winemaker Notes
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
One of the coolest growing areas in California, the Arroyo Grande Valley runs from the southwest to the northeast, just a few miles from the Pacific Ocean and is part of the Central Coast AVA. Situated so that cold Pacific Ocean air and fog is allowed to filter into the valley, Arroyo Grande also has an incredibly long growing season. Bud break occurs in February in most years with flowering in May and harvest in late September; the area is classified as cool Mediterranean.
These weather factors combined with the soil types—continental and marine rocks, greywacke, limestone, shale and volcanic—create wines with great concentration and fresh acidity. The cooler end of the valley is perfect for Chardonnay, Pinot Noir, and is a good producer of sparkling wines. The warmer, more inland part of the valley is home to some of California’s oldest Zinfandel vines.