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February 27, 2007
Napa American Viticultural Areas Examined During Premiere Napa Valley Event Week
As part of last week's Premiere Napa Valley events, Artisans & Estates hosted "A Revealing View of Napa Valley American Viticultural Areas, (AVAs)," a seminar aiming to describe the differences between 11 of the Napa Valley's 14 unique appellations. The seminar was held at Cardinale winery in Oakville. left click image to enlarge:
"The theme is that there are differences in terroir, in climate and sometimes dramatic differences in the soils of the Napa Valley," said moderator Bob Bath, MS. "We're learning the differences in the terroir. We've only been doing this for about 40 years. We're in the process of defining these different appellations. We're only beginning to understand the diversity of the Napa Valley," Bob Bath, MS, described the geographic features that created these unique Napa Valley AVAs.
Much of what makes each AVA unique lies in the geography of the vineyard. The Napa Valley is flanked by the lush Mayacamas Mountains on the west, while the significantly drier Vaca Mountains lie towards the east. Volcanic activity, mega-slides and other geological events have resulted in no fewer than 33 different soil types, a variety of micro-climates and a rolling landscape that can vary from valley floor to steep mountains.
At the south end of the valley is the Los Carneros AVA, known for cooler climate varieties such as Merlot or Pinot Noir. The clay soils produce flavors such as sage, basil, along with red fruits such as red current and cherry.
The Stags Leap District's mix of flats and hills, limited exposure to sunlight and cool climate often leads to herbaceous qualities in the wines. Occasionally growers find it difficult to ripen the grapes here. Cardinale winemaker Chris Carpenter, however, described Cabernet Sauvignon from this district as having "an iron fist and a velvet glove," often displaying a mix of minerality, softness and red fruit characteristics. The soft, smooth tannins are particularly attractive for blending with the much more aggressive fruit from the mountain appellations.
Carpenter also indicated that he liked adding fruit from the Oakville district to his blends. The area's warmer climate and alluvial fans build up "fatness to fill a gap in the middle" of certain wines, said Carpenter. He also noted that vines struggle in the less fertile soils, resulting, he said, in higher-quality, fuller-bodied wines.
Fruit from the Rutherford AVA adds more minerality and aggressiveness than grapes from neighboring AVAs. Bath described the wines as having "sneaky tannins" and a sweetness that aren't necessarily found elsewhere in the Napa Valley.
Bath indicated that the St. Helena AVA is "just beginning to really be defined." The gravelly clay loam soils produce wines with good structure and tannins with deep red fruit flavors that Bath described as "a cherry cough drop."
At the northern tip of the Napa Valley, Calistoga offers much warmer temperatures, volcanic soils and unique topography at the convergence of the Vaca and Mayacamas Mountains. Atalon winemaker Tom Peffer said that Cabernet Sauvignons from this district are "more elegant" than those sourced elsewhere in the Napa Valley, with flavors of dark cherry, blackberry and plum.
The Atlas Peak AVA, described by Bath as "a lifted valley," with diverse soils and microclimates and a tendency to offer flavors of spice and peppercorn. Peffer indicated the porous red soils and grey rock make irrigation of vineyards a necessity.
Howell Mountain, though on the eastern side of the valley, is much cooler than even some districts to the west. "Howell Mountain is the coldest AVA and can even get some snows," said Carpenter. "There can be temperature differences of three to four degrees just a half-mile apart from each other. What is it about this area that it can stay so much cooler? I still haven't figured that out yet." Wines from Howell Mountain tend to be powerful, firm and have strong blackberry flavors balanced by great mineral characters.
The Diamond Mountain district produces lush and dark wines with integrated tannins. Bath described the wine as having overtones of chocolate and cherries with good acidity. Meanwhile, the Spring Mountain AVA is another Napa district that features soils of an ancient uplifted marine bed. Bath found flavors of blackberry, cassis, oregano and sage in the wines, coupled with "upfront" tannins.
The Mount Veeder appellation is a tale of two regions, as there are "dramatically different" climates between the north and south end of the AVA boundaries. Because the vineyards fall above the fog line, sun exposure is not so much an issue as limited fertility in the soils. Typically, only two tons per acre are harvested, though Carpenter noted that the fruit offers more depth, concentration, length and flavors than some other Napa Valley AVAs.
Source: “Winemakers Examine What Makes Napa AVAs Unique During Premiere Napa Valley Event,” Mary-Colleen Tinney, Daily News Links, Wine Business, February 27, 2007; Map: Wine Spectator School
Posted by fortna at February 27, 2007 02:00 PM
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