California Flashcards
Basic Facts
80% of all US wine and CA alone is world’s 4th largest producer.
250,000ha
California Climate
Pacific Ocean and mountain ranges are two key climatic influences.
The California current brings water from the north and upwelling (where deep cold water rises to the surface). This brings a sig cooling influence to those exposed.
Those protected from the Pacific by mountain ranges are sig warmer and even hot. Coastal ranges start in the far north of the state and run to Santa Barbara providing shelter. Gaps in the mountains, usually where rivers break through, mean ocean influence can reach far inland.
As land warms during the day, air above rises and pulls in cooler air from the coast in afternoon and evening for a high diurnal range. Cools vineyard, reduces fungal disease and frost. In some cases can stop photosynthesis if strong. Fog can form not only lowering temps but blocking sun. when fog burns off sun is intense.
Topography is more important than lattitude with some of the most southerly vineyards the coolest due to ocean influence.
Altitude can be cooling where vineyards are above the fog layer. for cool temps but long hours of sun.
Areas without coast or altitude are much warmer.
Overall Mediterranean. Relatively dry.
California Vineyard Mangement
1990’s saw largescale replanting due to phylloxera, Pierce’s disease and general viticulture understanding.
Many went from uniform styles to those with diff densities, training and trellising, and planting materials all to better match to the growing environment. Attention further increased with advent of precision viticulture.
Mechanization always in central valley, but now more common elsewhere as erratic immigration policy threatens the abundant skilled Mexican labor.
Irrigation in most vineyards. Drought has been a problem in recent years and groundwater supplies decreased leading to tension between agribusiness and residents. Local water sustainability efforts put in place to enforce water management and greater regulation.
Low rainfall and breezes reduce fungal disease. Bacterial Pierce’s disease spread by Leafhopper insects called sharpshooters is a serious threat. Mostly in Central Valley also impacted north (Napa and Sonoma) recently.
Spring frosts (sprinklers, wind machines). Wildfires may damage vines or wineries or lead to smoke taint.
Sustainability is a key focus. California Sustainable Winegrowing alliance has a number of resources to help and a certification program. Several others by region (Napa Green Winery, Sonoma County Winegrowers, Lodi Rules). 75% of wine comes from wineries certified by one.
Organic less common but growing. Organic wine must have no added SO2 in winemaking process. Net very few have it. More are labelled “certified organic grapes” Some farm this way without certification. Small number biodynamic.
California Grape Varieties
2/3 used for wine, 1/3 table grapes and raising. 63% of wine grapes are black.
Chardonnay: 36,000ha Cab Sauv: 35,000 ha Pinot Noir: 18,000 Zinfandel: 16,000 Merlot: 15,000 French Colombard: 7,000 Syrah: 6,000 Pinot Gris: 6,000 Sauv Blanc: 5,000
California Chardonnay
Made in a full spectrum of styles.
Sites that specialize in Chard are becoming nearer to the coast or with coastal influences or high altitudes.
Prem are made in med to full body style, pronounced peach, pineapple and secondary from malolactic and new oak.
More recently some making fresher styles with less ripe fruit (more citrus) and less overt new oak. Lees contact may be used to give struck match aromas.
Inexpensive Chards are made in a soft easy-drinking style with med acidity, sometimes slight residual sugar and unoaked or oak alternatives.
California Cab Sauv
Styles can vary greatly
Vineyards with some moderating influence give fresher black fruit, some herbal, less body and lower alcohol.
Green harvesting and long hang times (leaving grapes till well into ripeness and maybe over ripe) give very concentrated ripe styles with full body and high alcohol.
All bu some inexpensive wines are matured in oak. High %’s of new French oak are common. But maturation times are shorter than in the past. Balance of fruit and oak is being managed better.
Often blended with a small amount of other Bordeaux grapes.
Produces some of the most prestigous and expensive wine in California.
California Pinot Noir
Plantings have grown over past 20 - 30 years.
Prem and Super Prem come from relatively cool sites (coastal or altitude).
Styles range from med plus acid, med body and alcohol and fresh flavors of red cherry and raspberry to greater body and alcohol, medium to medium plus acid and riper flavors of black fruits or slightly jammy.
Trend towards earlier picking and a proportion of whole bunch fermentation or stem inclusion to enhance aroma complexity and give greater tannic structure. Maturation in some French new oak is common.
California Zinfandel
Often deemed the signature variety of CA
Considerable plantings of old vine Zin including some over 100 years.
Prone to uneven ripening which can lead to a combo of medium plus acid and some fresh flavors alongside jammy characters.
Premium often has med plus acid, med to full body, ripe med plus tannin and flavors that range from raspberry to blueberry and blackberry. American oak often used for maturation, the overt vanilla pairing well with the juicy fruit flavor.
Inexpensive often made in soft, ripe, jammy style possibly with oak alternatives.
Zin from Central valley also made into a rose called white Zin. Short maceration then ferment in stainless at cool temps. Often stopped early for a med dry wine with low alcohol (10.5% - 11%). Medium acid and body with strawberry and fruit candy. High volume brand names and inexpensive to mid and acceptable to good.
California Merlot
Popular in the 1990’s and early 2000’s but trends have changed.
Much made inexpensive and mid price with med acid and tanning and fruity plummy flavor.
Better quality made from more moderate climates like Stag’s Leap District, Oak Knoll District. These have higher acid and tannin with greater freshness and complexity.
Sometimes blended with other Bordeaux varieties.
California Colombard
Called Fench Colombard in California
Neutral white grape. Grown in Central Valley. Used for inexpensive wines.
Rarely used on label, rather described as “fruity white” or “dry white”
Often in a blend
California Syrah
Risen in popularity recently
Best in areas with some cooling influence. Then produces med to med plus body, med plus acid and tannin, fresh plum, blackberry, spice
California Pinot Gris
Increased in last few decades.
Dry but fruity style with peach, pear, melon.
California Sauvignon Blanc
Typically fruit style, fermented in stainless and released early.
Some ferment and mature in oak for body and texture and toasty flavors. Occasionally labeled Fume Blanc but doesn’t necessarily mean fermented in oak.
California Petit Sirah
More planted in California than anywhere in the world.
Late ripening so best in warmest areas. Deep color, full body, med plus to high tannin and acid with black fruit and spice.
Also as a blending agent to add color, tannin, acid
California Laws & Regulations
140 AVA’s. From very large North Coast to very small Cole Ranch.
Where a single variety is mentioned, must be 75%. If labeled California, must be entirely from CA. 75% from a named county (i.e. Sonoma). 85% if an AVA mentioned. 95% if vineyard name.
95% from a stated vintage if an AVA mentioned; 85% if county or state
Estate bottled if vineyard and winery in same AVA. Led to the creation of very large AVA’s to allow large co’s with vines and wineries very far apart to say estate bottled.
