Vineyards
Sonoma Mountain AVA
The Sonoma Mountain American Viticultural Area, received its AVA designation in 1985, due to its unique elevation, exposure and geographical features within the greater Sonoma Valley AVA. Interestingly, the mountain itself consists of two significantly different mountain sides, resulting in one of the few AVAs where Pinot Noir and Cabernet Sauvignon successfully grow in the same AVA.
Vineyards on the Eastern side of Sonoma Mountain are mostly located on steep slopes in forested areas that are protected from marine influences including breezes and fog from the Petaluma Gap. Here, mostly Cabernet Sauvignon vines benefit from the abundant morning and afternoon sunshine, while the cold nights help to retain acids in the grapes.
In contrast, the Western side of the mountain, much of it consisting of rolling hills, some with oak groves, faces cooler growing conditions. The vineyards here possess greater exposure to cool marine air from the Pacific that gets channeled through the Petaluma Gap up the western slopes and, in combination with increasing altitude, leads to large differences in average daytime and nighttime temperatures. This diurnal shift allows for a long and slow ripening process of grape vines planted on this side. Such conditions are ideal for Burgundy varieties and therefore, Pinot Noir and Chardonnay are most frequently grown on the Western side of Sonoma Mountain.
Organic Viticulture
We do not only believe that better wines are made from grapes grown without the use of synthetic pesticides, we also decided to limit our vineyard sources to organic growers for other reasons.
While synthetic pesticides used in conventional farming are frequently absorbed into the vines and consequently into the resulting wine, their use can also adversely affect the health of vineyard workers who apply them. In addition, organic grape growing allows the natural ecosystem that surrounds the vineyard to remain in balance. The application of toxic chemicals over time does not just contaminate the environment, it also poisons precious water supplies and lowers soil fertility in the vineyard.
These reasons also reflect our beliefs to place great importance on the sustainability of each vineyard’s ecosystem, to reduce environmental pollution, and for humans to respect and preserve the local floral and fauna for future generations.
Sonoma Mountain AVA
The Sonoma Mountain American Viticultural Area, received its AVA designation in 1985, due to its unique elevation, exposure and geographical features within the greater Sonoma Valley AVA. Interestingly, the mountain itself consists of two significantly different mountain sides, resulting in one of the few AVAs where Pinot Noir and Cabernet Sauvignon successfully grow in the same AVA.
Vineyards on the Eastern side of Sonoma Mountain are mostly located on steep slopes in forested areas that are protected from marine influences including breezes and fog from the Petaluma Gap. Here, mostly Cabernet Sauvignon vines benefit from the abundant morning and afternoon sunshine, while the cold nights help to retain acids in the grapes.
In contrast, the Western side of the mountain, much of it consisting of rolling hills, some with oak groves, faces cooler growing conditions. The vineyards here possess greater exposure to cool marine air from the Pacific that gets channeled through the Petaluma Gap up the western slopes and, in combination with increasing altitude, leads to large differences in average daytime and nighttime temperatures. This diurnal shift allows for a long and slow ripening process of grape vines planted on this side. Such conditions are ideal for Burgundy varieties and therefore, Pinot Noir and Chardonnay are most frequently grown on the Western side of Sonoma Mountain.
Organic Viticulture
We do not only believe that better wines are made from grapes grown without the use of synthetic pesticides, we also decided to limit our vineyard sources to organic growers for other reasons.
While synthetic pesticides used in conventional farming are frequently absorbed into the vines and consequently into the resulting wine, their use can also adversely affect the health of vineyard workers who apply them. In addition, organic grape growing allows the natural ecosystem that surrounds the vineyard to remain in balance. The application of toxic chemicals over time does not just contaminate the environment, it also poisons precious water supplies and lowers soil fertility in the vineyard.
These reasons also reflect our beliefs to place great importance on the sustainability of each vineyard’s ecosystem, to reduce environmental pollution, and for humans to respect and preserve the local floral and fauna for future generations.
