| Wine region | |
 Vineyards in the Sonoma section of Los Carneros | |
| Type | American Viticultural Area |
|---|---|
| Year established | 1983[1] 2006 Amended[2] |
| Country | United States |
| Part of | California,North Coast AVA,Napa County,Sonoma County,Napa Valley AVA,Sonoma Valley AVA |
| Total area | 37,000 acres (58 sq mi)[3] |
| Size of planted vineyards | 9,000 acres (3,642 ha)[3] |
| Varietals produced | Albarino,Barbera,Cabernet Franc,Cabernet Sauvignon,Chardonnay,Dolcetto,Gewurztraminer,Grenache,Malbec,Marsanne,Merlot,Muscat Canelli,Nebbiolo,Pinot blanc,Pinot gris,Pinot Meunier,Pinot noir,Riesling,Roussanne,Sauvignon blanc,Syrah,Tempranillo,Tocai Friulano,Vermentino,Vernaccia,Viognier,Zinfandel,Petit Verdot |
Los Carneros (also known asCarneros) is anAmerican Viticultural Area (AVA) which includes parts of bothSonoma andNapa counties inCalifornia,U.S.A. The 37,000 acres (58 sq mi) area was recognized on September 18, 1983 by theBureau of Alcohol, Tobacco and Firearms (ATF),Treasury after reviewing the petition submitted byBeaulieu Vineyards proposing to establish a viticultural area named "Los Carneros.”[4][5] The proximity to the cool fog and breezes fromSan Pablo Bay to the south makes the climate in Los Carneros cooler and more moderate than wine regions farther north inNapa andSonoma Valleys. The cooler climate has made Los Carneros attractive for the cultivation of cooler climatevarietals likePinot noir andChardonnay. Many of the grapes grown in Los Carneros are used forsparkling wine production.[6] Receiving its AVA status in 1983, the Carneros area was the first wine region in California to be defined by its climate characteristics rather than political boundaries.[7]
In the year 1942, wine producerLouis M. Martini purchased the old Stanly Ranch and began a replanting effort. By the 1970s, the Carneros region had more than 1,300acres (530 ha) of vineyards. By this time the Carneros region was starting to develop a reputation for the quality of the Chardonnays and Pinot noirs that came from this cool-climate region. This reputation caught the eyes ofsparkling wine producers fromChampagne and elsewhere. In the 1970s and continuing to this day, Francis Mahoney ofMahoney Vineyards andFleur de California in conjunction withUC-Davis have conducted an ongoing series of clonal trials to determine the best Pinot noir grapes for the Carneros region. The 1980s saw a wave of investment and development in Los Carneros by producers such asDomaine Chandon,Domaine Carneros,Gloria Ferrer,Mumm Napa andCodorníu Napa that made Carneros one of the centers of Californiasparkling wine production.[8] In the late 1980s,phylloxera returned to the Carneros region prompting extensive replanting efforts. In addition to taking advantage of better phylloxera-resistantrootstock, many Carneros producers also took the opportunity to plant some of the new French clones of Pinot noir and Chardonnay.[9] The surging popularity of Chardonnay in the 1980s further stimulated plantings in the Carneros region. By the early 1990s, the region had over 6,000 acres (2,400 ha) planted.[10]
The Carneros region covers 90 square miles (58,000 acres) located along the low-lying hills of theMayacamas range as it descends underneathSan Francisco Bay. Elevations of most vineyards range from 400 feet (120 m) in the foothills to nearsea level closer to the bay.[7] The official boundaries of the AVA fall into both Napa and Sonoma counties with the largest portion being in Sonoma and entitled to use theSonoma Valley AVA designation as well. The Napa portion of Los Carneros is similarly entitled to use theNapa Valley AVA designation. The region is moderately cool and windy with marked influences from nearbySan Pablo Bay, making it the coolest and windiest AVA in both Napa & Sonoma. Early morning fog is a persistent feature.[8]
The soils of the Carneros region are predominantly clay and very thin and shallow (approximately 3 feet/1 meter deep), providing poor drainage and fertility. The fierce and persistent winds coming off the bay encourages the grapevines to struggle and retain moisture. While this aids in keeping cropyields small, it can also delay the grapes from ripening sufficiently. Invintages with a long, drawn out growing season that allow the grapes to ripen, intense and vivid flavors can develop.[10]
Los Carneros is primarily associated with the cool-climate wines such as Chardonnay and Pinot noir, as well as the sparkling wines made from those grapes. Many wineries in Napa & Sonoma use Carneros grapes as a cool-climate blending component. In recent years there has been interest inMerlot andSyrah coming from the warmer areas of the region.[8] In 1996, the first possible plantings ofAlbarino in theUnited States were planted in the Carneros region.[11]
Carneros Chardonnay is marked by its highacidity that can bring balance to the fatter, rounder Chardonnays produced in the warmer climate areas of Sonoma and Napa. While in the past, chardonnay was usually put throughmalolactic fermentation and was given significantoak treatment to soften some of the acidity, the current winemaking style in California emphasizes the fruit. The style now favors stainless steel and neutral French Oak, while rarely using more than a portion of the wine undergoing malolactic fermentation.[6]
Pinot noir from the Carneros is known for its crisp acidity and tight structure and frequently exhibits spicy berry fruit.[6] The Carneros region was one of the early pioneers of cool-climate Pinot noirs in California-long before it became a significant planting in theRussian River,Anderson Valley,Santa Rita Hills andSanta Lucia Highlands AVAs.[7] In recent years there has been a focus by Carneros Pinot noir producers on the changing style of the region's Pinot due, in part, on emerging modern philosophies in winemaking and onclonal selections. The older clones found in Carneros include the Martini and Swan clones which produce wines that are lighter, more elegant with some earthy complexity. They are also noted for their distinctive aromas of greenherbs,beets andmint. The newer French clones being planted, (such as the Dijon 115, 667 and 777) produce more alcoholic and concentrated wines with black fruit notes.[12]
In August 2008, twolight brown apple moths were discovered in the Carneros region close to the Napa County line.[13] The pests lay eggs on grape leaves and the resultinglarvae feed on the leaves and fruit clusters, leaving them prone to rot. Thus, their discovery caused concern that parts of the Carneros region may bequarantined just before the busyharvest season. Proposals on how to deal with the vineyard pest have been met withcontroversy in the past.[14]
This article incorporates text from this source, which is in thepublic domain. This article incorporates text from this source, which is in thepublic domain. This article incorporates text from this source, which is in thepublic domain. This article incorporates text from this source, which is in thepublic domain.38°15′12″N122°24′11″W / 38.25347°N 122.40296°W /38.25347; -122.40296
Wines andwinemaking | |||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| |||||||||||||||||||||||||||||||||||||||||||
