For product availability, please select your "Ship to" state above.Got it, I'll ship to California
White Oak Mighty Oak Red 2013
Born in Los Angeles, founder Bill Myers worked as a building contractor and salmon fisherman in Alaska. During the 1970's, Bill sold his boat and relocated to the bucolic town of Healdsburg, where he would purchase his first vineyard and trade fish for winemaking secrets.
With his newly purchased vineyard, a tiny tasting room and wine production facility just off the square in downtown Healdsburg, Bill started making wines under consultation of the highly respected MaryAnn Graf. He quickly became recognized for producing wonderful Sauvignon Blanc, Zinfandel and what was to become White Oak's flagship wine: Chardonnay.
In 1991, Bill took home first Sweepstakes Award from the prestigious Sonoma County Harvest Fair for his 1990 Sonoma County Chardonnay. Shortly after, an alliance with Don Groth and Burdell Properties brought 750 acres of prime vineyards across the Napa, Russian River & Alexander Valleys to White Oak. Presently, 10% of this fruit is used to produce White Oak wines with the balance sold to other prestige wineries.
October of 1998 celebrated the Grand Opening of the new Mediterranean-style Estate nestled in the heart of the renowned Alexander Valley, accommodating a larger production facility and national office space to meet the growing demands for the wine. The 17 acre Estate is also home to 12 acres of proprietary vineyards, including exclusive lots of Old Vine Zinfandel dating back to 1928 & 1935.
Today, White Oak has refined its selection of estate and premium wines designed to reflect founder Bill Myers' original vision of great wines suited to a range of tastes - from graceful, elegant whites to rich & complex reds.
One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.
The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, 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 fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.