Vibrant aromas of
sweet crème bruleé
curd, fennel and
entry blossoms to a
peach and citrus
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Wine maker notes
We selected 100 percent of the grapes from the Los Carneros American Viticultural Area (AVA), including 42 percent from our estate vineyards. The balance of the grapes came from long-term growers in the region. The cool marine winds here develop vibrant fruit flavors and acidity in Chardonnay grapes, while the distinct soils and clones of each vineyard contribute to this wine’s diversity of flavors. We hand harvested the grapes into small bins and then immediately pressed them as whole clusters to capture their vibrant flavors.
Acacia has always taken an idealistic view. It comes from our unshakable faith in the tremendous potential of the windy hillsides of Carneros, overlooking San Pablo Bay. Long before the climate of this American Viticultural Area (AVA) was recognized as ideal for growing Chardonnay and Pinot Noir, Acacia’s pioneering founders were convinced of it.
Their goal when they launched Acacia was to achieve a certain balance in Pinot Noir that, at the time, existed only in French wines. They wanted to make a single-vineyard California Pinot Noir that was both complex and delicate—a wine that heightened the enjoyment of food, making everything a little more delicious.
Today, that quality is what draws aficionados and novices alike to Acacia wines. It’s what has helped put Carneros on the map. And it’s what continues to inspire winemaking at Acacia after more than 30 years, from the ferocious belief in the possibility of this place to the artistry of capturing its essence in a glass.