Napa Valley - Guild of Sommeliers
Published on: Mar 3, 2016
Transcripts - Napa Valley - Guild of Sommeliers
Napa Valley1STAFF TRAINING MODULENapa Valley, America’s most iconic wine region, appears saturated with the vine, yet itonly accounts for a mere 4% of California wine. 45,000 acres of vineyards carpet thevalley ﬂoor and dot surrounding hillsides and mountains. With an emphasis on luxurywines, this small region on California’s North Coast has cemented its image as adestination for wine tourists from around the globe, and as a world-class producer ofCabernet Sauvignon. Every third vine in Napa is Cabernet, yet the valley’s complex soilpatterns, coupled with changing degrees of altitude, sunlight, and temperature,provide a diversity of source material for the winemaker to sculpt into wine. Nor isCabernet the whole story; hundreds of varieties, from Sauvignon Blanc to Charbono toZinfandel, thrive somewhere in the valley’s gentle, Mediterranean climate.
History2As the second region nationally designated as an“American Viticultural Area”, Napa Valley AVA dates to1981, but the valley’s rich history of viticulture began inthe late 1830s. Spurred along by the booming days of the1849 California Gold Rush, Napa wines achievedoccasional international notice in the latter half of the19th century, and some of today’s houses, such as CharlesKrug, Schramsberg, and Beringer, date to the 1860s and‘70s. In 1880 Scottish poet Robert Louis Stevensonfamously pronounced Napa’s wines as “bottled poetry”during a honeymoon sojourn in the valley.The specter of temperance and Prohibition loomed large,and the valley’s industry was crippled with passage of the18th Amendment. Repeal in 1933 led to a renewal;visionaries like André Tchelistcheff (legendary winemakerat Beaulieu Vineyard), Robert Mondavi, and Joe Heitzforged ahead in the midcentury, raising winemakingacumen, improving technology, and looking toward thewines of France—then the undisputed king—as a model.The modern Napa Valley is built on the successes ofMondavi and his contemporaries, and through fanaticalattention to quality and winemaking the valley has earnedits spot as one of the world’s top areas for the grape.Robert MondaviThe end of Prohibition
The Region3ClimateNapa’s climate is classiﬁed asMediterranean, characterized bywarm, dry summers and cool, rainywinters. In the summertime,afternoon temperatures in thewarmest central parts of the valleymay reach the mid-90s, whereas theyremain in the mid- to high-70s nearerto the San Pablo Bay. Aided by theonset of fog and cool maritime air,nighttime temperatures on the valleyﬂoor may plummet by as much as 40degrees, preserving acidity inripening grapes. Above a certainelevation—the fog line—sunshinehours are greater and temperaturesremain more constant from day tonight. Overall, Napa’s climate is notdissimilar from that of Tuscany, Sicily,or parts of Southern Spain.30 miles long, the Napa Valley runs parallel to the California coastline, narrowing as it trailsnorthward from a wide base near the San Pablo Bay. The Mayacamas Mountains and the drierVaca Mountains frame its western and eastern boundaries, respectively. Napa Valley AVA includesboth the valley itself and the mountainsides surrounding it, encompassing nearly half of the totalland in Napa County. Sonoma County divides Napa from the ocean, yet cool Paciﬁc breezes andfog funnel into the valley from the San Pablo Bay in the south and breaks in the mountains nearCalistoga in the north. The fog, which settles on the valley ﬂoor in the late evening and may notburn off until mid-morning, impacts nighttime temperatures and sunshine hours on the valley ﬂoor.Photo courtesy of Jason Tinacci
Within the Napa Valley AVA, there are 16 separate sub-AVAs. Each smaller appellation offersunique characteristics of soil, elevation, and/or temperature that create distinctivegrape-growing conditions and styles of wine. Some producers choose to produce wines from asingle sub-AVA, whereas others compose blends from fruit harvested throughout the valley.The sub-, or “nested”, AVAs of Napa Valley may be broadly divided into mountain, valley ﬂoor,and outlying appellations. The range of elevation for mountain AVAs typically spans from 600feet above sea level to 2000 feet and more, whereas the lowest valley ﬂoor vineyards are nearsea level, and they rarely climb higher than 500 feet above it. The outlying AVAs are separatedfrom the main growing regions by Napa Valley’s foothills, and two span into neighboringcounties.In the valley ﬂoor AVAs, the best sites for winegrowing are usually on the alluvial fans, or“benchlands”—deep, fertile, sloping soil deposits composed of run-off from mountainstreams. In these alluvial fans, vines can develop deep root systems. On the other hand,mountain growers cherish their shallow, low-nutrient soils, which promote the vines’ struggleand produce a small yield of concentrated fruit. Berry size tends to be smaller on themountains, inﬂuencing color and tannin. In the mountains, daytime temperatures are coolerthan on the valley ﬂoor, but nights are warmer.4TheAppellationsPhoto courtesy of Jason Tinacci
45Valley FloorAVAsCoombsville: The newest AVA in Napa Valley, Coombsville debuted in late 2011.Oak Knoll of Napa Valley: Cooler than the upper valley, Oak Knoll can produce a widevariety of red and white wines. The Dry Creek alluvial fan, the valley’s largest, dominatesOak Knoll’s soil composition.YountvilleRutherford: André Tchelistcheff onceproclaimed that it takes “Rutherford Dust” tomake great Cabernet in Napa. The RutherfordBench—which actually extends through boththe Rutherford and Oakville AVAs—is a prizedseries of alluvial soils (loam, sand, gravel) andhome to some of the priciest land in the valley.Tasters suggest dusty, spicy, brambly aromasarise from those Cabernets produced alongthe Rutherford Bench.St. Helena: St. Helena is one of narrowestparts of the Napa Valley, and a warmerappellation. In 1861, Charles Krug opened hiseponymous winery here.Calistoga: After a lengthy legal and politicalbattle over potential misuse of its name,Calistoga became Napa’s 15th AVA in 2009.Calistoga is Napa’s northernmost town, and itsvineyards are almost entirely planted with redgrapes.Yountville: Perhaps better known as Napa’s dining capital, Yountville is named after GeorgeYount, who planted the valley’s ﬁrst vines in the late 1830s.Stags Leap District: Located directly east of Yountville in the foothills of the Vaca Mountains,this is one of the warmest AVAs in the valley. 80% of the district is planted to CabernetSauvignon and Merlot.Oakville: Home to famous sites like To-Kalon and Screaming Eagle’s vineyards, Oakville AVA isone of the valley’s top areas for winegrowing.OakvillePhotos courtesy of Jason Tinacci
6MountainAVAsMount Veeder (Mayacamas): Mount Veeder, adjacent to Carneros, is the coolestmountain AVA, with Napa’s longest growing season. Unlike Diamond Mountain andthe AVAs of the Vaca Mountains, Mount Veeder is composed entirely ofsedimentary, rather than volcanic, soils.Spring Mountain District (Mayacamas): “Spring Mountain” does not refer to anactual peak, but rather an entire mountainous area characterized by several springsand crisscrossed by streams. Its western boundary is the Sonoma County border.Diamond Mountain District (Mayacamas): In this warmer mountain AVA, red winesdevelop a more approachable tannic structure. In the late 1970s, Diamond Creek,one of the appellation’s most famous names, became the ﬁrst producer in NapaValley to release single vineyard wines, and crack the $100 mark.Atlas Peak (Vaca Mountains): At 2,663 feet, Atlas Peak is the tallest point in theVaca Mountains.Howell Mountain (Vaca Mountains): The oldest of Napa’s sub-AVAs and the ﬁrst tobe truly deﬁned by elevation, Howell Mountain Cabernets are among the valley’smost regal, tannic, powerful, and ageworthy. The mountain receives warmafternoon sun, leading to ripe ﬂavors, but it stays cooler overall than valley ﬂoorvineyards, preserving good acidity and herbal notes. Historically, Howell Mountainfocused on Zinfandel, but this is Cabernet country today.Atlas PeakPhoto courtesy of Jason Tinacci
Chiles Valley District: Named after Joseph Ballinger Chiles, an early pioneer fromMissouri, this is the valleys most isolated growing region.Wild Horse Valley: Divided between Napa and Solano Counties, Wild Horse Valley isNapas most sparsely planted AVA.Los Carneros (Carneros): Due to its close proximity to the San Pablo Bay, Carneros isNapas coolest growing region. It is equally suitable for the production of Pinot Noir andChardonnay, Syrah and Merlot. The AVA extends into Sonoma County.OtherAVAs7Los Carneros
8Sauvignon Blanc: As in Bordeaux, Cabernet’s geneticparent Sauvignon Blanc shares the vineyard with itsoffspring in Napa Valley. Napa Sauvignon Blanc is typicallyaromatic, yet it may lean in style toward Bordeaux andincorporate oak in the winemaking process, or it may beproduced in a fresher, cleaner style. Napa Sauvignon Blancexhibits bright, tart acidity, translating as citrus ﬂavors onthe palate. Grassy and melon notes are frequently found.Major Grape VarietiesWhite VarietiesOther White Grapes: In Napa Valley, Chardonnay and Sauvignon Blanc account for more than 90% of thetotal white grape plantings. Here and there, however, one can spot a few acres of Viognier, Pinot Gris,Riesling, Muscat, Chenin Blanc, and many others.Chardonnay: Chardonnay is Napa’s most importantwhite grape. The classic style of the wine is full-bodiedand lush, with generous ﬂavors of oak and cream, butwinemaking styles are diversifying and one can ﬁndregularly ﬁnd leaner, citrusy examples today. Producerstoday approach techniques like malolactic fermenta-tion, new oak aging, and bâtonnage with new sophisti-cation, and some opt to avoid them all together.
9Cabernet Sauvignon: Napa’s most important grapeand its signature contribution to the world of ﬁnewines, Cabernet Sauvignon thrives in Napa’s Mediter-ranean climate. It provides nearly 40% of the annualharvest. On the valley ﬂoor, it produces a moreelegant and supple style of wine, with more approach-able tannins; on the mountainsides the wines aretypically fuller in body, rich in color and tannin, anddriven by powerful black fruit. Sophisticated yet promi-nent new oak is a nearly universal feature during aging,and many winemakers in Napa Valley try to curtailMajor Grape VarietiesMerlot: Merlot is often blended with Cabernet Sauvignon to soften and plump its gritty, austereframe, but it produces a high quality varietal wine in its own right. Napa Merlot is more generous andless tannic than Cabernet Sauvignon on the palate, and shows a range of ﬂavors from chocolate to redplums to mint.Pinot Noir: Pinot Noir is actually Napa’s third most planted red variety, behind Cabernet Sauvignonand Merlot. It produces sparkling and still wines in the cool Carneros AVA, and grows elsewhere in thecooler mesoclimates of the valley. Carneros and Napa Pinot Noir styles often showcase red fruits andjam, framed by sweet spices and oak.Zinfandel: Zinfandel is especially popular in the warmer northern sections of the valley, such as HowellMountain, Calistoga and St. Helena. Napa styles are usually fuller in body, with high levels of alcoholand spice.Syrah: Napa Syrah is generally big and bold, evoking dark berry fruits and smoke. Unlike Cabernet,Syrah tends to exhibit savory undertones of grilled meat and black pepper.Red VarietiesCabernet’s inherent vegetative notes, preferring aromas of cocoa, fruit, violets and cedar to thoseof green bell pepper and herb. At its best, Napa Valley Cabernet is dense, mouth-coating, andopulent, yet it remains ﬁrmly structured and long-lived.
1. Which two mountain ranges frame the Napa Valley?2. What is the most planted white grape in Napa Valley?3. Which AVA is located in both Napa and Sonoma Counties?4. Name three “mountain” AVAs in Napa Valley.5. Deﬁne the term “benchlands”.6. In which AVA is the To-Kalon vineyard located?Review Questions10 Photo courtesy of Jason Tinacci