Varietal Composition: 96% Cabernet Sauvignon, 4% Petit Verdot
Appellation: 100% Foss Valley Ranch, Atlas Peak, Napa Valley
Harvest: October 2016
Technical Data: ALC: 14.6% by vol; TA: 6.6 G/L; pH: 3.55
Cooperage: 100% French Oak, 40% New Oak, combination of barriques and 500-liter puncheons.
Production Cases: 225 Cases
The Vintage
The perfect growing season in Napa Valley, the 2016 vintage was characterized by moderate temperatures throughout the spring and summer that allowed for the ideal growing conditions; consistent and steady. We began harvest on August 21 followed by unseasonably cool weather that allowed for most of the fruit on our Estate to remain on the vine for an additional week or two. This extended hang-time was great for the maturation of flavors and overall quality of the fruit.
Harvest kicked into full swing in early September and was completed on October 20, about two weeks later than last year. The combination of a perfect growing season and a long harvest allowed for the fruit to demonstrate clean, mature flavors with wonderful balance and acidity. The 2016 wines will show great elegance, yet with concentrated flavors that possess finesse for years to come.
About The Vineyard
\n The Foss Valley Ranch is located on a mountain top at nearly 1,500 feet in the Atlas Peak appellation, on the East side of Napa Valley. The soils are derived from weathered igneous rock that spread uniformly through the vineyard and offer a high drainage capacity, which regulates vine vigor.
This exceptional site sits above the fog line and receives plenty of sunlight, while its temperature stays moderated throughout the growing season. This unique terroir gives us an extra two weeks of hang time and allows grapes to develop great flavor and phenolic content. Consequently, Foss Valley Ranch produces grapes with intense color, great flavor intensity, and structured fine tannins.
Winemaking
The grapes for this wine were hand harvested at night and promptly brought over to the winery in the early morning. The fruit was hand-sorted, both clusters and berries, and were put into both small temperature-controlled fermentation tanks and puncheon barrels for fermentation.
Prior to fermentation, we cold soaked the fruit for 3 days, gently extracting color, flavor and tannin from the grape skins. Fermentation in puncheons lasted approximately 25 days, with three punchdowns a day. For the tank portion, we extended fermentation for 40 days, to round up the tannins. These distinct fermentation lots were aged separately for about 22 months, in 40% new French oak. The winemaking team then created the final blend, attempting to achieve a well-balanced, structured Cabernet Sauvignon that truly reflects the terroir of this unique AVA.
Tasting Notes
\nThis Cabernet Sauvignon features intense aromas of blackberry, cassis and plum, mingling with notes of dried fig and sage. These notes are carried through the palate, and the lively acidity balances the dark fruit and the firm tannins, leading to a long, lasting finish. A true, intense representation of an Atlas Peak Cabernet Sauvignon.
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Released by Exception.
\nFor a limited time, explore our exclusive collection of rare library wines—cellar-aged treasures rarely released to the public. Hand-selected from our private reserves, these wines showcase the depth, elegance, and character that only time can bring.
\nAvailable Now – While Supplies Last
Limited Quantities | First Come, First Served
This is a rare opportunity to taste the past. Ideal for collectors, connoisseurs, and unforgettable gifting.
\nOnce they’re gone, they’re gone for good!
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Appellation: Los Carneros, Napa Valley
Vintage: 2016
Technical Data: ALC: 11.5% by vol.; TA: 6.8 G/L; pH: 3.3
Cooperage: 100% of this lot was fermented in 10-year-old
Chardonnay barrels, all French oak
Production Cases: 2,900 Cases
\n
The Vintage
\nThis vintage will be remembered for high quality, but low yields. The 2016 growing season started out with unseasonably warm temperatures in the late winter and early spring. This resulted in an early bud break and bloom. Colder temperatures in May (during the peak of bloom) caused uneven fruit set which ultimately resulted in a much smaller crop in 2016, compared to the three abundant years that preceded it. As a result, our winemaker worked hand-in-hand with our vineyard crews and also employed new technologies, like optical sorting, to ensure we picked and crushed only the best quality grapes.
\nThe harvest was one of the earliest on record in Napa Valley, beginning on July 31st with the picking of grapes for our sparkling wine program, and concluding for us October 22nd. While ongoing drought was of great concern, we were fortunate to have received enough rain in the winter to fill our reservoirs.
\nDuring the growing season, temperatures are moderated by persistent morning fog, cool afternoon breezes and the adjoining San Pablo Bay. In a typical day the sun burns off fog by late morning and temperatures rise quickly, but at the same time hot air rising above the Central Valley is replaced by cool air funneling through the Petaluma Wind Gap off the Pacific Ocean. The combination of sunshine and cool temperatures results in a slow ripening process that produces grapes of great natural acidity – ideal for sparkling wine varieties such as Pinot Noir and Chardonnay. The grapes for this wine were grown in some of the finest vineyard blocks on our Estate Vineyard. These blocks allow the grapes to ripen fully while retaining their natural acidity. The gravelly soils here are markedly different than the shallow, heavy clay which prevails throughout Carneros. Our 20-year old vines produce aromatic, highly concentrated grapes which express their place of origin with a distinct minerality.
\nWinemaking
\nProduced using the “methode champenoise” or the “traditional method,” this sparkling wine comprises the two varietals most commonly found in Champagne: Pinot Noir and Chardonnay. 80% of the blend was fermented and aged in stainless steel tanks, while 20% of the wine was fermented in and racked to neutral French oak barrels for aging. After the “assemblage” or
blending of the wine, it undergoes a process known as “tirage” or secondary fermentation in bottle to capture the natural CO2 produced from fermentation. The wine rested “en tirage” for four years before disgorging.
Tasting Notes
\nContinuing the grand tradition of Cavas Codorniu, which dates back to 1872, this sparkling wine was produced using old world methods, and taking benefit of the incredible quality of the grapes farmed in our beloved region of Los Carneros, Napa Valley. This Brut displays beautiful, fragrant aromas of pear, honeydew and apricot. Uplifting citrus flavors and fine bubbles are wrapped in crisp acidity, yet the round, creamy mouthfeel that comes from the wine’s years of lees contact persists through a lingering finish. Overtime, the sparkling wine will continue to develop complexity. It is a winery exclusive.
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In celebration of our partnership with Hess Persson Estates, we're pleased to offer this exclusive collection for club members.
Use code ArtHESSa at checkout to unlock your exclusive member pricing.
Elevate Your Corporate Gifting Year-Round
\nExplore Artesa Winery’s carefully curated selection of premium wines—our favourites chosen to impress clients, reward teams, or celebrate milestones.
We provide a handpicked collection to make gifting effortless, but you’re welcome to customize your selection completely—we encourage you to create something uniquely yours.
For corporate custom gifting, contact michaels@artesawinery.com and let us help you design the perfect experience.
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Appellation: Los Carneros, Napa Valley
Technical Data: ALC: 11.5% by vol.; TA: 6.4 pH: 3.20
Cooperage: 100% of this lot was fermented in 10 year old Chardonnay barrels, all french oak
Production Cases: 450 Cases
\n
About The Vineyard
\nThe coolest appellation in Napa Valley, Los Carneros features the ideal climate for growing sparkling wine grapes. During the growing season, temperatures are moderated by the proximity to the adjoining San Pablo Bay, which grants our Estate Vineyard the persistent morning fog, and cool afternoon breezes. In a typical day, the sun burns off fog by late morning and temperatures rise steadily, but at the same time hot air rising above the Central Valley is replaced by cool air funneling through the Petaluma Wind Gap, off the Pacific Ocean. The combination of sunshine and cool temperatures results in a slow ripening process that produces grapes of great natural acidity – ideal for growing Pinot Noir and Chardonnay, the grape varieties we use in the production of our sparkling wines. This wine is made from 75% Pinot Noir and 25% Chardonnay
grapes, grown in distinct vineyard blocks on Artesa’s Estate Vineyard. The gravelly soils on our property are markedly different than the shallow, heavy clay (which often prevail throughout Carneros), allowing the grapes to develop great
flavor while retaining their natural acidity. Our 25-year old vines produce aromatic, highly concentrated grapes which express their place of origin with a distinct minerality.
Winemaking
\nProduced using the labor-intensive & detailed winemaking process known as “méthode champenoise” or the “traditional method” this sparkling wine is comprised of 75% Pinot Noir and 25% Chardonnay grapes, the two most common grape varieties in Champagne. This wine underwent primary fermentation in 10-year-old french oak “barricas” granting it unique notes of freshly toasted brioche. After the “assemblage” aka blending of the base wine, it underwent a specific type of bottling, known as “tirage.” This is done in order to prompt a secondary fermentation in bottle, intended to capture the natural CO2 produced from fermentation. The wine rested “en tirage” for 3 years and was disgorged in November 2020.
\nTasting Notes
\nContinuing the grand tradition of producing world quality “Cavas” started by our parent company Raventos-Codorníu, back in 1872, this sparkling wine was produced using old world methods. Our Brut Barrica displays elegant and luscious aromas of toasted brioche, marzipan and pear. Splendid on the palate, with inviting notes of honeydew, Meyer lemon, and praline, with uplifting fine bubbles, all wrapped in a bright acidity. The round, creamy mouthfeel that comes from the wine’s 3-years of lees contact, persists through a lingering finish. It is a winery exclusive.
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Carneros","vintage":2016,"tasteProfile":{"body":null,"sweetness":null,"acidity":null,"tannin":null,"fruitiness":null}},"security":{"availableTo":"Public"},"overrideOperatingRegions":{"isOverride":false,"operatingStateCodes":null,"operatingCountryCodes":null}},{"id":"de5b6c69-dc12-4935-88be-15172136b2e5","title":"2016 Sparkling, Grand Reserve Demi Sec","subTitle":"⭐ 91 James Suckling","image":"https://images.commerce7.com/artesa-winery/images/original/artesa-sparkling-demi-sec-2016-1724951694580.png","type":"Wine","departmentId":"cb44ef03-0769-4709-b28c-2f056f61c635","vendorId":null,"teaser":"Los Carneros Napa Valley\nThis 2016 Demi-Sec Sparkling wine features fresh fruit aromas, creamy texture, and bright acidity, showcasing Los Carneros' ideal climate.","content":"Varietal Composition: 55% Chardonnay, 45% Pinot Noir
Appellation: Artesa Estate Vineyard, Los Carneros, Napa Valley August 2016
Technical Data: ALC: 11.5% by vol; TA= 6.8 g/L; pH = 3.20
Dosage: 30g/L
Cooperage 100% of this lot was fermented in 10-year-old
Chardonnay barrels, all French oak
Production Cases: 240 Cases
About The Vineyard
\nThe coolest appellation in Napa Valley, Los Carneros features the ideal climate for growing sparkling wine grapes. During the growing season, temperatures are moderated by the proximity to the adjoining San Pablo Bay, which grants our Estate Vineyard the persistent morning fog, and cool afternoon breezes. In a typical day, the sun burns off fog by late morning and temperatures rise steadily, but at the same time hot air rising above the Central Valley is replaced by cool air funneling through the Petaluma Wind Gap, off the Pacific Ocean. The combination of sunshine and cool temperatures results in a slow ripening process that produces grapes of great natural acidity – ideal for growing Pinot Noir and Chardonnay, the grape varieties we use in the production of our sparkling wines. This wine is made from 55% Chardonnay and 45% Pinot Noir grapes, grown in distinct vineyard blocks on Artesa’s Estate Vineyard. The gravelly soils on our property are markedly different than the shallow, heavy clay (which often prevail throughout Carneros), allowing the grapes to develop great flavor while retaining their natural acidity. Our 30-year-old vines produce aromatic, highly concentrated grapes which express their place of origin with a distinct minerality.
\nWinemaking
\nThis wine is the first vintage of a Demi-Sec, ever produced by Artesa. Demi-sec is a slightly sweet style of sparkling wine. It is the perfect sparkling for those who enjoy sweeter style wines.
Produced using the labor-intensive & detailed winemaking process known as “méthode champenoise” or the “traditional method”, this sparkling wine is comprised of 55% Chardonnay and 45% Pinot Noir grapes, the two most common grape varieties in Champagne. Grapes were picked in early August, to preserve the grape’s acidity, as well as the green apple notes we strive for during the grape ripening development.
This wine underwent primary fermentation in 10-year-old French oak barrels, granting it unique notes of freshly toasted brioche. Wine was never racked until right before blending.
After the “assemblage”, aka blending of the base wine, it underwent a specific type of bottling, known as “tirage”. This is done in order to prompt a secondary fermentation in bottle, intended to capture the natural CO2 produced from fermentation. The wine rested “en tirage” for 6 years and was disgorged in March 2023
Tasting Notes
\nContinuing the grand tradition of producing world quality “Cavas”, started by our parent company Raventos-Codorníu, back in 1872, this sparkling wine was produced using old world methods. Our 2016 Demi-Sec Sparkling displays elegant and crisp aromas of fresh apples, pears, and marzipan.
Splendid on the palate, with inviting notes of honeydew, stone fruit, and praline, and uplifting fine bubbles, all wrapped in a bright acidity. The round, lightly sweet, creamy mouthfeel that comes from the wine’s 6-years of lees contact, persists through a lingering finish. It is a winery exclusive.
Special wines and prices for buses
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\nAppellation: LOS CARNEROS
\nHarvest : end of july, 2016
\nTechnical Data
\nALC: 11,5 %
\nTA: 6,8 G/L;
\npH: 3.06
\nProduction 300 cas
\nThe 2016 Vintage
\nBud break arrived early this year, beginning around Valentine’s Day, and it was a cool and foggy season through August. We had no excessive heat in July, August or September, which provided for a longer hang time for the grapes. The grapes ripened uniformly and calmly at their own pace, yields were a tad higher, and the flavors are phenomenal. The harvest was smooth and progressed, from in its own dimension, some varietals sooner than others, but mostly because of lower yields in Bordeaux varietals . For the white wines, they are crisp and representative of the cooler vintage. It’s was interesting some of the grapes— from the cooler areas of Carneros compared to the warmer parts of St. Helena— were harvested at the same time.
\nAbout The Vineyard
\nThe coolest appellation in Napa Valley, Los Carneros features the ideal climate for growing the varieties found in sparkling wines. During the growing season, temperatures are moderated by persistent morning fog, cool afternoon breezes and the adjoining San Pablo Bay. In a typical day the sun burns off fog by late morning and temperatures rise quickly, simultaneously hot air rises above the Central Valley and, is replaced by cool air funneling through the Petaluma Wind Gap off the Pacific Ocean. The combination of sunshine and cool temperatures results in a slow ripening process that produces grapes of great natural acidity – ideal for sparkling wine varieties such as Pinot Noir and Chardonnay. The grapes for this wine were grown in some of the finest vineyard blocks on our Estate Vineyard. These blocks allow the grapes to ripen fully while retaining their natural acidity. The gravelly soils here are markedly different from the shallow, heavy clay which prevails throughout Carneros. Our 30-year-old vines produce aromatic, highly concentrated grapes which express their place of origin with a distinct minerality
\nWinemaking
\nProduced using the labor-intensive process known as “méthode champenoise” or the “traditional method,” this vintage sparkling wine is comprised of 45% Chardonnay and 65% Pinot Noir. The primary fermentation was completed in a combination of 15-year-old neutral barrels (80%), and stainless steel (20%) for added layers of complexity to the base wine. In May 2017, the wine was placed in bottles along with a proprietary “tirage” to induce secondary fermentation. The wine rested “en tirage” for 8 years and was disgorged in 2024. The bottles were kept 1 year in cork to promote a greater integration, equilibrium and final balance.
\nTasting Notes
\nContinuing the grand tradition of Cavas Codorniu, which dates back to 1872, this sparkling wine was produced using old-world methods, and taking benefit of the incredible quality of the grapes farmed in our beloved Estate Vineyard, in Los Carneros, Napa Valley. Aging the wine on lees for 8 years, added layers of complexity and secondary flavors, sure to make sipping this sparkling a truly delectable experience. Sophisticated elegance with classic complexity. Key flavors: Brioche, Brown Spices, Baked Apple, Honey, Toasted Almonds, Hazelnut. Over time, this sparkling wine will continue to develop complexity. It is a winery exclusive.
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\nWe look forward to welcoming you again—at the winery and beyond.
\n\n
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Varietal Composition: 93% Cabernet Sauvignon, 7% Petit Verdot
Appellation: 100% Napa Valley
Harvest: October 2017
Technical Data ALC: 14.2% by vol; TA: 7.0 G/L; pH: 3.48
Cooperage: 100% French Oak, 40% New Oak
Production Cases: 1,500 Cases
The Vintage
The perfect growing season in Napa Valley, the 2017 vintage was characterized by moderate temperatures throughout the spring and summer that allowed for the ideal growing conditions; consistent and steady. We began harvest on August 21 followed by unseasonably cool weather that allowed for most of the fruit on our Estate to remain on the vine for an additional week or two. This extended hang-time was great for the maturation of flavors and overall quality of the fruit.
Harvest kicked into full swing in early September and was completed on October 20, about two weeks later than the previous vintage. The combination of a perfect growing season and a long harvest allowed for the fruit to demonstrate clean, mature flavors with wonderful balance and acidity. The 2017 wines will show great elegance, yet with concentrated flavors that possess finesse for years to come.
About The Vineyard
\nNapa Valley produces some of the world’s greatest Cabernet Sauvignon, because of its unique geology and climate. The grapes used to produce this wine were sourced throughout the valley, with the ultimate goal to produce a wine that could display the incredible range of distinct terroirs our valley has to offer. We sourced fruit from Atlas Peak, in a vineyard that sits at nearly 1500 feet of elevation, with rocky, well drained soils. The remainder of the grapes came from Napa Valley’s areas of Rutherford, Oakville and Oak Knoll. These vineyards contribute sweet berry notes and supple tannins to the wine.
\nWinemaking
\nThis wine pays homage to the premier grape of the Napa Valley, Cabernet Sauvignon. After the grapes form each vineyard were hand-picked at night, to ensure pristine condition of the fruit, they were placed in separate stainless-steel tanks for fermentation. After a 4-day cold-soak period, the grapes were fermented for an average of 30 days. The free run juice was placed in a combination of 40% new French oak (225-liter French oak barrels and 500 liter French oak puncheons), for 22 months of aging. All vineyard lots were kept separate until our winemaker, Ana Diogo-Draper, made her final blending decisions to craft a complex, elegant style that demonstrates the balance of complexity, intensity and lushness that this region does like no other.
\nTasting Notes
\nThis Limited Release Cabernet Sauvignon is a combination of highly sought after, select vineyards across multiple appellations. Each vineyard was produced and aged separately before blending the final wine. The wine opens with aromas of black cherry, tobacco, and macerated blackberries. On the palate hints of espresso bean, blueberry, and boysenberry are layered by a touch of vanilla toast and supple tannins lead to a pure finish that is long and elegant.
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\nVarietal: 65% Pinot Noir, 35% Chardonnay
Appellation: Los Carneros, Napa Valley
Vineyard: Artesa Estate Vineyard
Method: Traditional Method
Lees Aging: 9 years
Disgorged: 2026
Production: 250 cases
Harvest: 2017
Los Carneros, the coolest appellation in Napa Valley, offers ideal conditions for growing Pinot Noir and Chardonnay for sparkling wine. Persistent morning fog, cool afternoon breezes and the influence of San Pablo Bay moderate temperatures throughout the growing season, allowing the grapes to ripen slowly while retaining their natural acidity.
\nThe fruit for La Jefa comes from select blocks of our Estate Vineyard, where gravelly soils and mature vines produce aromatic, concentrated fruit with distinctive minerality. This combination of cool climate, natural acidity and exceptional Estate fruit provides the foundation for a sparkling wine designed for extended aging.
\nLa Jefa is produced using the Traditional Method, continuing a winemaking tradition rooted in Codorníu's sparkling wine heritage dating back to 1872.
\nPrimary fermentation took place in a combination of neutral barrels (80%) and stainless steel (20%), adding complexity while preserving freshness. In May 2018, the wine was bottled with tirage to begin its secondary fermentation.
\nThe wine then rested on its lees for nine years before being disgorged in 2026, developing the depth, texture and complex secondary characteristics that define this Late Disgorge release.
\nGenerous winter rainfall replenished groundwater reserves in 2017, followed by a cool, mild spring that prepared the vineyards for the warmer summer months.
\nA long, even ripening season culminated in a period of high temperatures in August, accelerating harvest across the region. The resulting wines show ripe, concentrated flavors balanced by excellent freshness and structure.
\nAlcohol: 11.5% ABV
TA: 6.8 g/L
pH: 3.06
Winery Exclusive
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Appellation: 100% Napa Valley
Harvest: October 2018
Technical Data ALC: 14.2% by vol; TA: 7.0 G/L; pH: 3.48
Cooperage: 100% French oak, combination of 59- and 132-gallon barrels, 40% new oak. Aged in barrel for 22 months.
Production Cases: 20 Cases
The Vintage
The perfect growing season in Napa Valley, the 2018 vintage was characterized by moderate temperatures throughout the spring and summer that allowed for the ideal growing conditions; consistent and steady. We began harvest on August 21 followed by unseasonably cool weather that allowed for most of the fruit on our Estate to remain on the vine for an additional week or two. This extended hang-time was great for the maturation of flavors and overall quality of the fruit.
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About The Vineyard
\nThe grapes used in this special proprietary blend were sourced from 4 distinct vineyards: a mountain vineyard and three vineyards located in distinct areas of the Napa Valley. The mountain site is the Edcora Vineyard; it sits above the Napa Valley at nearly 1,500 feet, in the Atlas Peak AVA. The valley vineyards are in the Rutherford, Calistoga and Oak Knoll, Sub AVA’s of the Napa Valley.
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Winemaking
\nHarvested by hand in the early morning hours, the grapes were promptly brought to the winery where they were carefully hand sorted, de-stemmed but not crushed. Fruit was put into different fermentation vessels - temperature controlled stainless steel tanks and 500 liters French oak puncheons. Prior to fermentation, the fruit was cold soaked at 40-45 F, for 3 days, gently extracting color, flavor and tannin from the grape skins. Lots were fermented with both selected and indigenous yeasts. Fermentation times varied from 20 to 40 days, as some lots were extended macerated to add mid palate and structure. Blocks within the same vineyard were fermented and aged separately, to grant us individual components with distinct fruit, tannin, and textural profiles, adding to the complexity of the wine.The free run wine was placed in French oak barrels, both 59 and 132 gallons barrels (40% new) for 22 months with twice yearly rackings, prior to blending and bottling.
\nTasting Notes
\nBefore blending Cask Reserva Especial our winemaker selects individual barrels from out top Cabernet Sauvignon lots of the vintage, in search of the perfect representation of this iconic varietal. This unique wine delights the senses with its deep, dark color, complex aromas, and opulent flavors of blackberry, black currant, cassis and mocha. Fruit from Atlas Peak gives this wine its intense concentration and structure, while valley floor grapes contribute with luscious texture and bright acidity. What we are present you, is an impeccably balanced and elegant Napa Valley Cabernet Sauvignon. Three percent of Petit Verdot was blended in, to add another layer of texture to the back palate.
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Appellation: 100% Napa Valley
Harvest: October 2018
Technical Data ALC: 14.2% by vol; TA: 7.0 G/L; pH: 3.48
Cooperage: 100% French oak, combination of 59- and 132-gallon barrels, 40% new oak. Aged in barrel for 22 months.
Production Cases: 20 Cases
The Vintage
The perfect growing season in Napa Valley, the 2018 vintage was characterized by moderate temperatures throughout the spring and summer that allowed for the ideal growing conditions; consistent and steady. We began harvest on August 21 followed by unseasonably cool weather that allowed for most of the fruit on our Estate to remain on the vine for an additional week or two. This extended hang-time was great for the maturation of flavors and overall quality of the fruit.
Harvest kicked into full swing in early September and was completed on October 20, about two weeks later than last year. The combination of a perfect growing season and a long harvest allowed for the fruit to demonstrate clean, mature flavors with wonderful balance and acidity. The 2018 wines will show great elegance, yet with concentrated flavors that possess finesse for years to come.
About The Vineyard
\nThe grapes used in this special proprietary blend were sourced from 4 distinct vineyards: a mountain vineyard and three vineyards located in distinct areas of the Napa Valley. The mountain site is the Edcora Vineyard; it sits above the Napa Valley at nearly 1,500 feet, in the Atlas Peak AVA. The valley vineyards are in the Rutherford, Calistoga and Oak Knoll, Sub AVA’s of the Napa Valley.
These vineyards have in common the same rocky, shallow soils with high drainage capacity. The clusters produced are small in size and intense in flavor, responsible for the concentrated flavors and supple structure of this Cabernet Sauvignon blend. The grapes from Edcora provide the darker fruit notes and help structure the mid palate, while the fruit from the valley floor vineyards adds a touch of bright cherry and mocha to the aromatics and flavor profile.
Winemaking
\nHarvested by hand in the early morning hours, the grapes were promptly brought to the winery where they were carefully hand sorted, de-stemmed but not crushed. Fruit was put into different fermentation vessels - temperature controlled stainless steel tanks and 500 liters French oak puncheons. Prior to fermentation, the fruit was cold soaked at 40-45 F, for 3 days, gently extracting color, flavor and tannin from the grape skins. Lots were fermented with both selected and indigenous yeasts. Fermentation times varied from 20 to 40 days, as some lots were extended macerated to add mid palate and structure. Blocks within the same vineyard were fermented and aged separately, to grant us individual components with distinct fruit, tannin, and textural profiles, adding to the complexity of the wine.The free run wine was placed in French oak barrels, both 59 and 132 gallons barrels (40% new) for 22 months with twice yearly rackings, prior to blending and bottling.
\nTasting Notes
\nBefore blending Cask Reserva Especial our winemaker selects individual barrels from out top Cabernet Sauvignon lots of the vintage, in search of the perfect representation of this iconic varietal. This unique wine delights the senses with its deep, dark color, complex aromas, and opulent flavors of blackberry, black currant, cassis and mocha. Fruit from Atlas Peak gives this wine its intense concentration and structure, while valley floor grapes contribute with luscious texture and bright acidity. What we are present you, is an impeccably balanced and elegant Napa Valley Cabernet Sauvignon. Three percent of Petit Verdot was blended in, to add another layer of texture to the back palate.
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Magnum","description":"Varietal Composition: 97% Cabernet Sauvignon, 3% Petit VerdotAppellation: 100% Napa ValleyHarvest: October 2018Technical Data ALC: 14.2% by vol; TA: 7.0..."},"prep":{"isRequired":false,"locations":[]},"wine":{"type":"Red","varietal":"Cabernet Sauvignon","varietals":[],"countryCode":"US","region":"California","appellation":"Napa Valley","vintage":2018,"tasteProfile":{"body":null,"sweetness":null,"acidity":null,"tannin":null,"fruitiness":null}},"security":{"availableTo":"Public"},"overrideOperatingRegions":{"isOverride":false,"operatingStateCodes":null,"operatingCountryCodes":null}},{"id":"1b40aed4-545c-4702-adaf-97aa8d03ee9b","title":"2018 Pinot Noir, Dijon Blocks, Magnum","subTitle":"Los Carneros Napa Valley","image":"https://images.commerce7.com/artesa-winery/images/original/artesa-dijon-blocks-pinot-noir-magnum-2018-1724949340050.png","type":"Wine","departmentId":"cb44ef03-0769-4709-b28c-2f056f61c635","vendorId":null,"teaser":"2018 Dijon Blocks Pinot Noir 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Appellation: Artesa Estate Vineyard, Los Carneros, Napa Valley
Harvest: September 2018
Technical Data: ALC: 14.2% by vol; TA: 6.0 G/L; pH: 3.66
Cooperage: 100% French oak, combination of 59- and 132-gallon barrels, 40% new oak. Aged in barrel for 12 months.
Production Cases: 605 Cases
\n
The Vintage
\nIn 2018 we saw a return to a more “typical” vintage, starting off with a slightly wetter winter than previous years, transitioning into what we consider characteristic Los Carneros weather pattern — morning fog and mild temperatures rolling into spring.
In May, we received some significant late rainfall that allowed us to pull back on irrigation. Throughout the spring we were granted moderate temperatures, perfect pattern for grape growing. The summer months began the period of differentiation, as each region and microclimate developed its own unique expression.
We began harvest mid-August, harvesting grapes from our Estate vineyard for our Sparkling wines. Shortly after the first Pinot Noir grapes made their way into the winery. Mid-September to mid-October is when we see the complexities of weaving through the vintage, as more varieties reached their optimum point of maturity and the need to bring them to the winery. In 2019 overall quality of the fruit was incredible, with white varieties allowed to retain the acidity and freshness we strive for, and the red varieties developing their lusciousness and stoutness.
\nAbout The Vineyard
\nIn 2014, Artesa replanted two steep south-facing hillsides of the estate for the first time since the winery was founded. The soils (Bressa-Dibble) are light textured silt loam and different from the common Carneros soils, of mostly “shallow, heavy clay.” We knew these rocky slopes had the potential to make some of the most intense, world-class pinot on the property, so we chose to plant each hillside with two distinct Dijon clones; 667 & 777. The quality of these four small blocks (17A&B, 29A&B) resulted in the exceptional lots of pinot noir, bursting with a richness and intensity that insisted we create a single bottling to show off their unique personality. Both Dijon clones are very site driven, and in a cooler site such as our Estate Vineyard, they display intense aromatics, and powerful mid palate, with notes of dark red fruit, layered with spices like clove and allspice.
\nWinemaking
\nThe grapes for this wine were hand harvested at night, and promptly brought over to the winery. About 40% of the overall grapes were fermented “whole cluster”; meaning that in some lots, about 40% of the grapes were put into the fermenters with the rachis. This technique imparts more structure to the mid palate. The remaining lots were de-stemmed, but not crushed, leaving whole berries. The grapes were placed in two different vessels—open top fermenters (70%) and 500-liter French oak puncheons (30%)—where they were cold soaked for three days, and then fermented, with native yeast. That means that no commercial yeast was added to any of the lots. Fermentation, in the puncheons, lasted on average 30 days and the slow extraction of oak enhanced the body of the finished wine and added depth. In the open top fermenters, grapes fermented for 24 days. The wine was aged on lees, in 40% new French oak barrels, for 12 months, and was never racked until blended.
\nTasting Notes
\nThe 2018 vintage of this Dijon Blocks Pinot Noir offers intense aromas of wild strawberry, maraschino cherry, and a hint of caraway and rose petal, setting the tone for a bold and rich Pinot Noir. This wine offers intense aromas of dark cherry and boysenberry, with a hint of tobacco and allspice. It displays a silky, yet intense mid palate, with polished flavors of brambleberry and plum, tied in by notes of cigar box and vanilla bean. The oak fermentation enhances the wine’s textural aspect, and satin-like tannins, enhanced by its natural, bright acidity. This is a powerful Pinot Noir, yet well balanced and true to its Los Carneros roots.
\nOur Dijon Blocks, Estate Vineyard Pinot Noir is 100% grown, produced and bottled by Artesa
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It features silky tannins and a balanced, powerful character.","content":"Varietal Composition: 100% PINOT NOIR
Appellation: Artesa Estate Vineyard, Los Carneros, Napa Valley
Harvest: September 2018
Technical Data: ALC: 14.2% by vol; TA: 6.0 G/L; pH: 3.66
Cooperage: 100% French oak, combination of 59- and 132-gallon barrels, 40% new oak. Aged in barrel for 12 months.
Production Cases: 860 Cases
\n
The Vintage
\nIn 2018 we saw a return to a more “typical” vintage, starting off with a slightly wetter winter than previous years, transitioning into what we consider characteristic Los Carneros weather pattern — morning fog and mild temperatures rolling into spring.
In May, we received some significant late rainfall that allowed us to pull back on irrigation. Throughout the spring we were granted moderate temperatures, perfect pattern for grape growing. The summer months began the period of differentiation, as each region and microclimate developed its own unique expression.
We began harvest mid-August, harvesting grapes from our Estate vineyard for our Sparkling wines. Shortly after the first Pinot Noir grapes made their way into the winery. Mid-September to mid-October is when we see the complexities of weaving through the vintage, as more varieties reached their optimum point of maturity and the need to bring them to the winery. In 2018 overall quality of the fruit was incredible, with white varieties allowed to retain the acidity and freshness we strive for, and the red varieties developing their lusciousness and stoutness.
\nAbout The Vineyard
\nArtesa’s first Single Vineyard Pinot Noir was our beloved “Block 91 D”. Originally planted in 1991, the site is planted on a steep south-facing hillside block which is unique in Carneros for two reasons: elevation and soil type. The site sits on one of the highest elevations in Carneros vineyards, at 420 feet of elevation. The soils (Bressa-Dibble) are light textured silt loam and different from the common Carneros soils of mostly, “shallow, heavy clay”. This unique terroir provides high drainage capacity and regulates vine vigor. In 2017, the block was replanted with the same clone (Martini) and while we patiently wait for it to bear fruit again the winemaking team agreed that there were other premium sites of the Martini Clone on the Estate worth being bottled on their own and so, “Selection 91” was created in homage to the original “Block 91 D”. For this vintage, we selected two hillside vineyard blocks that mirrored “Block 91 D” being both high in elevation, with Bressa-Dibble soil and planted with the Martini clone to produce fruit with unique intensity and structure. The combination of the terroir, Martini clone and meticulous farming result in this Pinot Noir that has power and grace at the same time.
\nWinemaking
\nThe grapes for this wine were hand harvested at night, and promptly brought over to the winery. About 40% of the overall grapes were fermented “whole cluster”; meaning that in some lots, about 40% of the grapes were put into the fermenters with the rachis. This technique imparts more structure to the mid palate. The remaining lots were de-stemmed, but not crushed, leaving whole berries. The grapes were placed in two different vessels—open top fermenters (70%) and 500-liter French oak puncheons (30%)—where they were cold soaked for three days, and then fermented, with native yeast. That means that no commercial yeast was added to any of the lots. Fermentation, in the puncheons, lasted on average 28 days and the slow extraction of oak enhanced the body of the finished wine and added depth. In the open top fermenters, grapes fermented for 22 days. The wine was aged on lees, in 34% new French oak barrels, for 12 months, and was never racked until blended.
\nTasting Notes
\nThe 2018 vintage of our beloved Selection 91 Pinot Noir offers intense aromas of wild strawberry, maraschino cherry, and a hint of rose petals, setting the tone for a very elegant, yet bold, classic Los Carneros Pinot Noir. On the palate it displays luscious red fruit, with notes of raspberry, cranberry and plum, with a hint of mocha and white pepper. The mouthfeel has a unique texture, enhanced by a unique silkiness, as a result of the puncheon barrel fermentation, as well as the native fermentation of 100% of the blend components. Mature, smooth tannins create a soft, velvety texture, while sweet oak notes add breadth and dimension. This is a powerful Pinot Noir, yet well balanced, and true to its Los Carneros roots.
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Appellation: 100% Napa Valley
Harvest: October 2019
Technical Data ALC: 14.2% by vol; TA: 7.0 G/L; pH: 3.48
Cooperage: 100% French oak, combination of 59- and 132-gallon barrels, 40% new oak. Aged in barrel for 22 months.
Production Cases: 200 Cases
The Vintage
In 2019 conditions returned to those of a more “typical” vintage. 2019 started off with a slightly wetter winter than previous years and transitioned into what we consider characteristic Los Carneros weather patterns. Days were filled with morning fog and mild temperatures that rolled into spring. In May, the significant late rainfall allowed us to pull back on irrigation. Throughout most of spring we were delighted by the moderate temperatures and perfect weather patterns for grape growing. As we moved into the summer months, the intense weather differentiated the various growing regions and their respective micro-climates, with each region expressing its distinctive nature. We began harvesting the first grapes in mid-August, beginning with fruit from the Artesa Estate vineyard, destined for the production of our sparkling wines. Shortly thereafter, the first grapes for our still Pinot Noir wines made their way to the winery. Mid-September to mid\u0002October is when we saw the complexities weaving through the vintage, as more varieties reached their optimum point of maturity and were ready for harvest. In 2019 overall quality of the fruit was incredible: our white grape varieties were able to retain the acidity and freshness that we strive for, and our red grape varieties developed luscious and stout characteristics.
\nAbout The Vineyard
\nThe grapes used in this special proprietary blend were sourced from 4 distinct vineyards: a mountain vineyard and three vineyards located in distinct areas of the Napa Valley. The mountain site is the Edcora Vineyard; it sits above the Napa Valley at nearly 1,500 feet, in the Atlas Peak AVA. The valley vineyards are in the Rutherford, Calistoga and Oak Knoll, Sub AVA’s of the Napa Valley.
These vineyards have in common the same rocky, shallow soils with high drainage capacity. The clusters produced are small in size and intense in flavor, responsible for the concentrated flavors and supple structure of this Cabernet Sauvignon blend. The grapes from Edcora provide the darker fruit notes and help structure the mid palate, while the fruit from the valley floor vineyards adds a touch of bright cherry and mocha to the aromatics and flavor profile.
Winemaking
\nHarvested by hand in the early morning hours, the grapes were directly taken to the winery where they were carefully hand sorted. On some lots 100 % of the fruit was destemmed but not crushed. However, some lots included around 20% whole cluster in the fermentation vessels. The fruit was put into temperature controlled stainless steel tanks and 132 gallons French oak puncheons. Prior to fermentation, the grapes were cold soaked at 40-45 F, for 3 days.This allows for a gentle extraction of color, flavor and tannin from the grape skins without extracting bitter compounds. The fermentation indigenous yeasts that are naturally present in the vineyard and winery. Fermentation lasted 20 to 40 days. The lots left fermenting for 40 days underwent extended maceration to add mid palate and structure to the final wine. Blocks within the same vineyard were intentionally fermented and aged separately. This results in the development of a wine with distinct fruit, tannin, and textural profiles, thereby increasing the complexity of the final blend and maximizing the vineyards full potential. The free run wine was placed in 59 and 132- gallon French oak barrels (40% new oak). The wine was aged for 22 months with two racks annually, prior to blending and bottling.
\nTasting Notes
\nBefore blending the exemplary Cask Reserva, winemaker Ana Diogo-Draper, selects individual barrels from the top Cabernet Sauvignon lots of the vintage. The top lots of the vintage are selected after carefully monitoring and tasting each individual vessel of wine throughout the aging process. We are constantly in search of the best ways of elevating and defining the perfect representation of this historical grape variety. This unique wine delights the senses with its deep color, complex aromas, and opulent flavors of blackberry, black currant, cassis, and mocha. Fruit from the Napa Valley Mountain ranges express themselves in this wine with intense concentration and structure. The fruit from the valley floor contribute with luscious texture and bright acidity. The contrast in each terroir forms a beautifully balanced, and elegant Napa Valley Cabernet Sauvignon. The addition of two percent Petit Verdot to this blend adds a final layer of texture to the back palate that rounds out the final blend before bottling.
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Appellation: 100% Napa Valley
Harvest: October 2019
Technical Data ALC: 14.2% by vol; TA: 7.0 G/L; pH: 3.48
Cooperage: 100% French Oak, 40% New Oak
Production Cases: 1,500 Cases
The Vintage
The perfect growing season in Napa Valley, the 2019 vintage was characterized by moderate temperatures throughout the spring and summer that allowed for the ideal growing conditions; consistent and steady. We began harvest on August 21 followed by unseasonably cool weather that allowed for most of the fruit on our Estate to remain on the vine for an additional week or two. This extended hang-time was great for the maturation of flavors and overall quality of the fruit.
Harvest kicked into full swing in early September and was completed on October 20, about two weeks later than the previous vintage. The combination of a perfect growing season and a long harvest allowed for the fruit to demonstrate clean, mature flavors with wonderful balance and acidity. The 2019 wines will show great elegance, yet with concentrated flavors that possess finesse for years to come.
About The Vineyard
\nNapa Valley produces some of the world’s greatest Cabernet Sauvignon, because of its unique geology and climate. The grapes used to produce this wine were sourced throughout the valley, with the ultimate goal to produce a wine that could display the incredible range of distinct terroirs our valley has to offer. We sourced fruit from Atlas Peak, in a vineyard that sits at nearly 1500 feet of elevation, with rocky, well drained soils. The remainder of the grapes came from Napa Valley’s areas of Rutherford, Oakville and Oak Knoll. These vineyards contribute sweet berry notes and supple tannins to the wine.
\nWinemaking
\nThis wine pays homage to the premier grape of the Napa Valley, Cabernet Sauvignon. After the grapes form each vineyard were hand-picked at night, to ensure pristine condition of the fruit, they were placed in separate stainless-steel tanks for fermentation. After a 4-day cold-soak period, the grapes were fermented for an average of 30 days. The free run juice was placed in a combination of 40% new French oak (225-liter French oak barrels and 500 liter French oak puncheons), for 22 months of aging. All vineyard lots were kept separate until our winemaker, Ana Diogo-Draper, made her final blending decisions to craft a complex, elegant style that demonstrates the balance of complexity, intensity and lushness that this region does like no other.
\nTasting Notes
\nThis Limited Release Cabernet Sauvignon is a combination of highly sought after, select vineyards across multiple appellations. Each vineyard was produced and aged separately before blending the final wine. The wine opens with aromas of black cherry, tobacco, and macerated blackberries. On the palate hints of espresso bean, blueberry, and boysenberry are layered by a touch of vanilla toast and supple tannins lead to a pure finish that is long and elegant.
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Appellation: Artesa Estate Vineyard, Los Carneros, Napa Valley
Harvest: September 2019
Technical Data: ALC: 14.1% by vol; TA: 6.0 G/L; pH: 3.66
Cooperage: 10 Months aging; 70% of the blend aged in 100% French Oak Barrels (40% New), and 30% in concrete tanks.
Production Cases: 830
\n
The 2019 Vintage
\nIn 2019 we saw a return to a more “typical” vintage, starting off with a slightly wetter winter than previous years, transitioning into what we consider characteristic Los Carneros weather pattern — morning fog and mild temperatures rolling into spring.
In May, we received some significant late rainfall that allowed us to pull back on irrigation. Throughout the spring we were granted moderate temperatures, perfect pattern for grape growing. The summer months began the period of differentiation, as each region and microclimate developed its own unique expression.
We began harvest mid-August, harvesting grapes from our Estate vineyard for our Sparkling wines. Shortly after the first Pinot Noir grapes made their way into the winery. Mid-September to mid-October is when we see the complexities of weaving through the vintage, as more varieties reached their optimum point of maturity and the need to bring them to the winery. In 2019 overall quality of the fruit was incredible, with white varieties allowed to retain the acidity and freshness we strive for, and the red varieties developing their lusciousness and stoutness.
\nAbout The Vineyard
\nThe grapes for this wine were grown in a newly planted block, right by the winery’s entrance at our estate in Los Carneros, Napa Valley. As the name indicates, we called it Block 12, where we planted 4 small blocks of Pinot Noir, with 3 distinct clones in this unique location on our property. Two blocks of Martini clone (already planted on the property, and one of Ana’s favorite clones to work with), a block of Dijon 115 and a block of Wädenswil (a heritage, Swiss clone and the first time planted at Artesa). We were eager to see how each clone performed, and as much as we loved the unique nuances of each one individually, we were absolutely taken by the elegance and concentration of the blend of all 4 small blocks together. So much so, that we decided it deserved its own bottling. Our unique terroir provides high drainage capacity, and the vines struggle for water and nutrients; as result the grapes show immense fruit concentration, flavor, and elegance.
\nWinemaking
\nThe fruit was hand-harvested at night to preserve freshness and fruit integrity, and immediately brought to the winery. About 30% of the overall block 12 lots were fermented “whole cluster”; meaning that in some lots, about 30% of the grapes were put into the fermenters with the rachis. This technique imparts more structure to the mid palate. The remaining lots were de-stemmed, but not crushed, leaving whole berries. Winemaker Ana Diogo-Draper cold soaked the berries, in stainless steel tanks (50%) and Puncheon (50%), for four days – a method which gently extracts color and flavor without harsh tannins. Afterwards, the grapes were gently brought up to temperature, and 100% native yeast fermented. We punched down the grapes two to three times a day to intensify color and flavor extraction. 70% of the free run wine was placed in French oak barrels (40% new), and 30% in concrete tanks, for ten months, where it aged on lees, being racked once prior to bottling.
\nTasting Notes
\nThe 2019 vintage of our Block 12 Pinot Noir offers intense aromas of wild strawberry, cherry, and a hint of lavender, setting the tone for a very elegant, yet bold, classic Los Carneros Pinot Noir. It displays an incredibly silky mid palate, with polished flavors of brambleberry, blueberry, and macerated strawberries, tied in by a bright, and complementary acidity. The oak fermentation awards this wine a great textural component, while enhancing the beautiful cool climate fruit. The oak is beautifully married in the final blend, and the finish displays not only finesse, but a sense of length and crisp acidity that highlights the freshness of the wine.
\nOur Block 12, Estate Vineyard Pinot Noir is 100% grown, produced and bottled by Artesa.
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including Wine Enthusiast, The Wine Advocate, and Wine & Spirits.
Varietal Composition: 39% Merlot, 34% Cabernet Sauvignon,
12% Petit Verdot, 6% Malbec, 6% Tempranillo, 3% Cabernet Franc
Appellation: 79% Napa County; 21% Sonoma County
Harvest: September 2019
Technical Data: ALC: 14.2%; TA: 6.6 G/L; pH: 3.48
Cooperage: 70% French Oak, 30% New Oak
Production Cases: 800
The Vintage
\nThe 2019 vintage in Napa and Sonoma County enjoyed an ideal growing season marked by consistent, moderate temperatures. Harvest began on August 21, with cool weather extending it by a week or two, enhancing fruit maturation. The harvest lasted until October 20, yielding clean, mature flavors with balanced acidity. Expect elegant wines with concentrated flavors and finesse for years to come.
\nAbout The Vineyard
\nNapa and Sonoma County boast a Mediterranean climate with diverse microclimates in their sub-appellations, ideal for growing wine grapes with unique characteristics. Our Cabernet Sauvignon and Merlot are sourced from Calistoga, Rutherford, and Oakville in Napa Valley, adding depth and complexity. The remaining varietals come from Sonoma County's Alexander Valley, where daytime heat suits red grapes, while cooling evening fog maintains acidity, enhancing flavor.
\nWinemaking
\nThe grapes were hand-harvested at night to preserve their integrity and acidity, then brought directly to the winery. They were destemmed but not crushed and placed in temperature-controlled stainless steel tanks for fermentation, lasting about 24 days with regular pumpovers and/or punchdowns. After fermentation, the wines were pressed off the skins and aged separately in 100% French oak barrels (30% new) for approximately 20 months. The wine was racked three times for aeration and carefully blended based on multiple tastings before bottling.
\nTasting Notes
\nFashioned after the classic style of a left bank Bordeaux, this wine is meticulously crafted from select vineyards scattered across the hillsides and valleys of Napa Valley. Enticing aromas of blackberry, black currant, and cassis beckon, while the palate indulges in concentrated flavors of plum, redcurrant, cherry, and Dutch cocoa. The wine's fine tannins elegantly dissipate, leaving a lingering and luscious finish that captivates with every sip.
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Appellation: 100% Napa Valley
Harvest: October 2020
Technical Data ALC: 14.2% by vol; TA: 7.0 G/L; pH: 3.48
Cooperage: 100% French Oak, 40% New Oak
Production Cases: 1,500 Cases
The Vintage
The perfect growing season in Napa Valley, the 2020 vintage was characterized by moderate temperatures throughout the spring and summer that allowed for the ideal growing conditions; consistent and steady. We began harvest on August 21 followed by unseasonably cool weather that allowed for most of the fruit on our Estate to remain on the vine for an additional week or two. This extended hang-time was great for the maturation of flavors and overall quality of the fruit.
Harvest kicked into full swing in early September and was completed on October 20, about two weeks later than the previous vintage. The combination of a perfect growing season and a long harvest allowed for the fruit to demonstrate clean, mature flavors with wonderful balance and acidity. The 2020 wines will show great elegance, yet with concentrated flavors that possess finesse for years to come.
About The Vineyard
\nNapa Valley produces some of the world’s greatest Cabernet Sauvignon, because of its unique geology and climate. The grapes used to produce this wine were sourced throughout the valley, with the ultimate goal to produce a wine that could display the incredible range of distinct terroirs our valley has to offer. We sourced fruit from Atlas Peak, in a vineyard that sits at nearly 1500 feet of elevation, with rocky, well drained soils. The remainder of the grapes came from Napa Valley’s areas of Rutherford, Oakville and Oak Knoll. These vineyards contribute sweet berry notes and supple tannins to the wine.
\nWinemaking
\nThis wine pays homage to the premier grape of the Napa Valley, Cabernet Sauvignon. After the grapes form each vineyard were hand-picked at night, to ensure pristine condition of the fruit, they were placed in separate stainless-steel tanks for fermentation. After a 4-day cold-soak period, the grapes were fermented for an average of 30 days. The free run juice was placed in a combination of 40% new French oak (225-liter French oak barrels and 500 liter French oak puncheons), for 22 months of aging. All vineyard lots were kept separate until our winemaker, Paula Borgo, made her final blending decisions to craft a complex, elegant style that demonstrates the balance of complexity, intensity and lushness that this region does like no other.
\nTasting Notes
\nThis Limited Release Cabernet Sauvignon is a combination of highly sought after, select vineyards across multiple appellations. Each vineyard was produced and aged separately before blending the final wine. The wine opens with aromas of black cherry, tobacco, and macerated blackberries. On the palate hints of espresso bean, blueberry, and boysenberry are layered by a touch of vanilla toast and supple tannins lead to a pure finish that is long and elegant.
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Appellation: Sonoma County
Harvest: October 2020
Technical Data: ALC: 14.8%; TA:7.10 G/L; pH: 3.63
Cooperage: 100% French Oak (20% new)
Production Cases: 328
The Vintage
In 2020, the weather conditions in Los Carneros returned to a more typical pattern. It began with a slightly wetter winter and transitioned into the characteristic Los Carneros weather of morning fog and mild temperatures in spring. May brought significant late rainfall, reducing the need for irrigation. Spring provided ideal conditions for grape growing, and summer showcased the unique micro-climates of different regions. Harvest started in mid-August for sparkling wines, followed by Pinot Noir grapes. From mid-September to mid-October, various grape varieties reached optimal maturity, resulting in incredible fruit quality. White varieties retained acidity and freshness, while red varieties developed richness and robustness.
\nAbout The Vineyard
\nThe Malbec grapes sourced for this wine came from on single vineyard block, in the Alexander Valley AVA, Sonoma County. Ideal growing region for Malbec, the summer daytime temperatures regularly reach the high 80’s and 90’s, while the evening fog creates a rapid cooling effect that protects the fruits’ flavor and boosts acidity. The extremely rocky, well-drained soils and sun exposure of this vineyard produce grapes that are small, with intense concentration of flavor and color.
\nWinemaking
\nThe grapes for this wine were hand-harvested in the early morning and sorted by hand. They were then fermented in two different ways: roughly 40% in large puncheon barrels to integrate with new oak tannins and achieve warmer fermentation for flavor and color development, while the remaining grapes underwent a three-day cold soak and a 20-day fermentation in stainless steel tanks. After gentle pressing, the separate lots were aged for approximately 20 months in 100% French Oak barrels (with 20% new oak) before being blended to create a well-balanced and structured wine.
\nTasting Notes
\nThis wine showcases the incredible potential of Alexander Valley to produce world class Malbec. The vineyard’s rocky and well drained soils grant the grapes an intense color, pure flavor, and structured tannin. This 100% Malbec displays elegant notes and flavors of dark cherry, plum and some notes of violet flower, that mingle with a hint of blueberry, boysenberry and mocha.
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Red Blend","subTitle":"Napa Valley - Sonoma Valley","image":"https://images.commerce7.com/artesa-winery/images/original/artesa-pinnacle-2020-1725317353821.png","type":"Wine","departmentId":"cb44ef03-0769-4709-b28c-2f056f61c635","vendorId":null,"teaser":"This Limited Release wine was aged for 20 months in French oak barrels and offers intense aromas of black cherry, blueberry, and plum, with a hint of mocha and cayenne.","content":"Varietal Composition: Red Blend, 51% Grenache , 40% Malbec and 9% Merlot
Appellation: 50% Napa County, 50% Sonoma County
Harvest: September 2020
Technical Data: Alc: 14.5% TA: 6.1 g/L; pH: 3.62
Cooperage: 100% French Oak Barrels, 20% New Oak
Production Cases: 570 Cases
The Vintage
Despite the lack of rain and the continuation of the drought in California, temperatures were mild for two-thirds of the growing season. Fortunately, this vintage was a lighter frost year compared to recent history and overall, the temperatures were consistently ideal into early summer. The year was sprinkled with some late but lackluster rains and a few heat spikes at appropriate physiological points, during bloom and veraison.
\nMother nature threw us a curveball in August with thundershowers across the entire west of the US, including wine country, with most of the wine grapes escaping major impact.
\nAbout The Vineyard
\nNapa and Sonoma County can be generally characterized as having a Mediterranean climate, but its sub-appellations feature many microclimates suitable for growing wine grapes with distinctly different characteristics. The fruit used for this limited-release red blend wine is sourced from multiple premier vineyards with that we have had long-standing relationships within, both Napa and Sonoma Counties. The fruit was harvested from both high-elevation mountain blocks and valley-floor vineyards which is the ideal representation of the distinct and unique terroirs of Napa and Sonoma. The mountain fruit blends perfectly with the valley fruit to provide depth and bright fruit expression, and their harmonious balance.
\nWinemaking
\nHand-picked in the early morning, so the grape clusters remain cool and intact, the fruit was promptly brought to the winery where it was de-stemmed, crushed, and placed in stainless steel tanks for fermentation. Placed in temperature-controlled stainless-steel tanks, the individual components of the blend were fermented for 28 days, with two to three pump-overs and/or punch-downs performed daily, to extract color and phenolics from the grape skins. After fermentation, the grapes were gently pressed, to grant the tannins a luscious profile. The wine was racked to 100% French oak barrels (20% new)
where each varietal was aged separately for about 20 months until blending, with two rackings prior to bottling.
Tasting Notes
\nThis Limited Release wine was aged for 20 months in French oak barrels to enhance the structure and add complexity. This wine offers intense aromas of black cherry, blueberry, and plum, with a hint of mocha and cayenne. On the mouth, we get ripe dark fruit flavors, aided by supple tannins and well-balanced acidity. This unique profile
grants the wine a smooth texture and a lengthy, elegant finish.
Varietal Composition: 39% Merlot, 34% Cabernet Sauvignon,
12% Petit Verdot, 6% Malbec, 6% Tempranillo, 3% Cabernet Franc
Appellation: 79% Napa County; 21% Sonoma County
Harvest: September 2020
Technical Data: ALC: 14.2%; TA: 6.6 G/L; pH: 3.48
Cooperage: 70% French Oak, 30% New Oak
Production Cases: 800
The Vintage
\nThe 2020 vintage in Napa and Sonoma County enjoyed an ideal growing season marked by consistent, moderate temperatures. Harvest began on August 21, with cool weather extending it by a week or two, enhancing fruit maturation. The harvest lasted until October 20, yielding clean, mature flavors with balanced acidity. Expect elegant wines with concentrated flavors and finesse for years to come.
\nAbout The Vineyard
\nNapa and Sonoma County boast a Mediterranean climate with diverse microclimates in their sub-appellations, ideal for growing wine grapes with unique characteristics. Our Cabernet Sauvignon and Merlot are sourced from Calistoga, Rutherford, and Oakville in Napa Valley, adding depth and complexity. The remaining varietals come from Sonoma County's Alexander Valley, where daytime heat suits red grapes, while cooling evening fog maintains acidity, enhancing flavor.
\nWinemaking
\nThe grapes were hand-harvested at night to preserve their integrity and acidity, then brought directly to the winery. They were destemmed but not crushed and placed in temperature-controlled stainless steel tanks for fermentation, lasting about 24 days with regular pumpovers and/or punchdowns. After fermentation, the wines were pressed off the skins and aged separately in 100% French oak barrels (30% new) for approximately 20 months. The wine was racked three times for aeration and carefully blended based on multiple tastings before bottling.
\nTasting Notes
\nFashioned after the classic style of a left bank Bordeaux, this wine is meticulously crafted from select vineyards scattered across the hillsides and valleys of Napa Valley. Enticing aromas of blackberry, black currant, and cassis beckon, while the palate indulges in concentrated flavors of plum, redcurrant, cherry, and Dutch cocoa. The wine's fine tannins elegantly dissipate, leaving a lingering and luscious finish that captivates with every sip.
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including Wine Enthusiast, The Wine Advocate, and Wine & Spirits.
Varietal Composition: 100% Cabernet Franc
Appellation: 100% Alexander Valley, Sonoma County
Harvest: September
Technical Data: Alc: 13.8%; TA: 6.5 g/L; pH: 3.52
Cooperage: 22 months in 100% French Oak barrels (30% New Oak)
Production: 450 Cases
The Vintage
\nThe grapes sourced for this wine came from the Alexander Valley AVA, in Sonoma County. Ideal for Bordeaux varieties like Cabernet Franc and Cabernet Sauvignon, the summer daytime temperatures regularly reach the high 80’s and 90’s, while the evening fog creates a rapid cooling effect that protects the fruits’ flavor and boosts acidity. Grapes are sourced from Ramazzotti Vineyard, a grower whom Artesa has proudly worked with for over 10 years. The Ramazzotti Vineyard blocks present extremely rocky, well-drained soils producing grapes that are small with intense, concentrated flavors, perfectly representing this unique varietal.
\nWinemaking
\nGrapes were hand-harvested at night, and the clusters were hand-sorted in the vineyard.
About 75% of the grapes were de-stemmed, with the remainder 25% fermented whole cluster. The whole berries were placed in small stainless-steel tanks for fermentation, a technique our winemaker uses to preserve the fruit’s bright berry flavors and accentuate the spicy, natural character of Cabernet Franc. Prior to fermentation, the fruit was cold soaked at 40-45°F for three days, gently extracting color, flavor, and tannin from the grape skins. Once the proper extraction had been achieved, the temperature on the tanks was slowly raised allowing the fermentation to begin. Grapes were natively fermented, that is, no commercial yeast was added to the fermentation vessels. The cellar crew performed two to three pump-overs a day, and two delestage. The grapes were tasted daily to assess tannin structure and fruit character and were lightly pressed after a 35-day fermentation, with the free run juice going to 100% French oak barrels. Ana used only 30% new oak to preserve the freshness and delicacy of the fruit. After 22 months in oak, the wine was blended and bottled.
Tasting Notes
\nOur Cabernet Franc captures the essence of the 2021 vintage, displaying intense notes of dark fruit and spice, that are naturally present in this varietal. On the nose the wine presents intense notes of black currant, cassis and plum, with lingering hints of mocha and dry violets. Whole berry fermentation lifts the fruit and gives the plum, fig, and white pepper flavors at the core prominence. The tannins are velvety and complement the fruit expression, aided by a complimentary bright acidity, with an elegant, lengthy finish.
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Perfect for stocking up, sharing, or savoring again and again.
Varietal Composition: 97% Cabernet Sauvignon, 3% Petit Verdot
Appellation: 100% Napa Valley
Harvest: October 2019
Technical Data ALC: 14.2% by vol; TA: 7.0 G/L; pH: 3.48
Cooperage: 100% French oak, combination of 59- and 132-gallon barrels, 40% new oak. Aged in barrel for 22 months.
Production Cases: 200 Cases
The Vintage
In 2019 conditions returned to those of a more “typical” vintage. 2019 started off with a slightly wetter winter than previous years and transitioned into what we consider characteristic Los Carneros weather patterns. Days were filled with morning fog and mild temperatures that rolled into spring. In May, the significant late rainfall allowed us to pull back on irrigation. Throughout most of spring we were delighted by the moderate temperatures and perfect weather patterns for grape growing. As we moved into the summer months, the intense weather differentiated the various growing regions and their respective micro-climates, with each region expressing its distinctive nature. We began harvesting the first grapes in mid-August, beginning with fruit from the Artesa Estate vineyard, destined for the production of our sparkling wines. Shortly thereafter, the first grapes for our still Pinot Noir wines made their way to the winery. Mid-September to mid\u0002October is when we saw the complexities weaving through the vintage, as more varieties reached their optimum point of maturity and were ready for harvest. In 2019 overall quality of the fruit was incredible: our white grape varieties were able to retain the acidity and freshness that we strive for, and our red grape varieties developed luscious and stout characteristics.
\nAbout The Vineyard
\nThe grapes used in this special proprietary blend were sourced from 4 distinct vineyards: a mountain vineyard and three vineyards located in distinct areas of the Napa Valley. The mountain site is the Edcora Vineyard; it sits above the Napa Valley at nearly 1,500 feet, in the Atlas Peak AVA. The valley vineyards are in the Rutherford, Calistoga and Oak Knoll, Sub AVA’s of the Napa Valley.
These vineyards have in common the same rocky, shallow soils with high drainage capacity. The clusters produced are small in size and intense in flavor, responsible for the concentrated flavors and supple structure of this Cabernet Sauvignon blend. The grapes from Edcora provide the darker fruit notes and help structure the mid palate, while the fruit from the valley floor vineyards adds a touch of bright cherry and mocha to the aromatics and flavor profile.
Winemaking
\nHarvested by hand in the early morning hours, the grapes were directly taken to the winery where they were carefully hand sorted. On some lots 100 % of the fruit was destemmed but not crushed. However, some lots included around 20% whole cluster in the fermentation vessels. The fruit was put into temperature controlled stainless steel tanks and 132 gallons French oak puncheons. Prior to fermentation, the grapes were cold soaked at 40-45 F, for 3 days.This allows for a gentle extraction of color, flavor and tannin from the grape skins without extracting bitter compounds. The fermentation indigenous yeasts that are naturally present in the vineyard and winery. Fermentation lasted 20 to 40 days. The lots left fermenting for 40 days underwent extended maceration to add mid palate and structure to the final wine. Blocks within the same vineyard were intentionally fermented and aged separately. This results in the development of a wine with distinct fruit, tannin, and textural profiles, thereby increasing the complexity of the final blend and maximizing the vineyards full potential. The free run wine was placed in 59 and 132- gallon French oak barrels (40% new oak). The wine was aged for 22 months with two racks annually, prior to blending and bottling.
\nTasting Notes
\nBefore blending the exemplary Cask Reserva, winemaker Ana Diogo-Draper, selects individual barrels from the top Cabernet Sauvignon lots of the vintage. The top lots of the vintage are selected after carefully monitoring and tasting each individual vessel of wine throughout the aging process. We are constantly in search of the best ways of elevating and defining the perfect representation of this historical grape variety. This unique wine delights the senses with its deep color, complex aromas, and opulent flavors of blackberry, black currant, cassis, and mocha. Fruit from the Napa Valley Mountain ranges express themselves in this wine with intense concentration and structure. The fruit from the valley floor contribute with luscious texture and bright acidity. The contrast in each terroir forms a beautifully balanced, and elegant Napa Valley Cabernet Sauvignon. The addition of two percent Petit Verdot to this blend adds a final layer of texture to the back palate that rounds out the final blend before bottling.
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Appellation: 100% Artesa Estate Vineyard, Mount Veeder, Napa Valley
Harvest: October
Technical Data: ALC: 14.3% by vol; TA: 6.6 G/L; pH: 3.60
Cooperage: 10% Concrete tank, 90% French oak barrels, 40% New oak
Production Cases: 293
The Vintage
\n
Winemaking
\nThe grapes were hand harvested at night and promptly brought to the winery. The fruit was hand-sorted, all the way down to individual berries. Grapes were placed in three different fermentation vessels — small, closed top fermenters top fermenters (60%), 500-liter French oak puncheons (30%), and concrete tanks (10%). They underwent a three-day cold soak, after which they are gradually brought up to temperature, and fermentation was done by native yeast. Fermentation, in the puncheons, lasted 28 days and the slow extraction of oak enhanced the body and added depth to the finished wine. In the stainless-steel and concrete fermenters, grapes fermented for 40 days, with twice a day pumpovers and 3 delestage to emphasize the elegant fruit, soften the tannins and stabilize the color. The wine completed secondary fermentation and was aged for 22 months in 90% French oak barrels, using 40% new oak, with about 10% of the blend ageing in concrete tanks.
\nTasting Notes
\nThis Cabernet Sauvignon displays layered notes of elegant dark fruit, velvety tannins that melt on the palate, and an incredible balance that makes this wine stand by itself. It offers great aromatic concentration of black currant, plum, cassis and mocha. On the palate the wine is beautifully balanced with flavors of dark cherry, blackberry, and a hint of cigar box. The bright layers of fruit combine with well-integrated oak nuances for a wonderfully long, lasting finish.
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Appellation: Foss Valley Ranch Vineyard, Atlas Peak AVA, Napa Valley
\nThe 2021 growing season in Napa Valley was marked by exceptionally dry conditions and a second consecutive year of drought. Limited rainfall resulted in lower yields and smaller berries, contributing to concentrated flavors and rich fruit character.
\nRelatively mild and consistent weather throughout the growing season supported steady ripening, allowing Cabernet Sauvignon grapes to develop depth, structure, and balance. The 2021 vintage is widely recognized for its exceptional quality, particularly among Napa Valley's red wines, showcasing concentration, intensity, and excellent aging potential.
\nFoss Valley Ranch is located on a mountaintop at nearly 1,500 feet in the Atlas Peak appellation, on the eastern side of Napa Valley. The vineyard's soils, derived from weathered igneous rock, offer excellent drainage and help regulate vine vigor.
\nSituated above the fog line, the vineyard benefits from abundant sunlight and moderate growing temperatures. These distinctive conditions encourage gradual ripening and the development of complex flavors and phenolic maturity. The result is Cabernet Sauvignon with intense color, concentrated fruit character, and structured, fine-grained tannins.
\nThe winemaking approach for Foss Valley Ranch Cabernet Sauvignon focuses on preserving the distinctive character of its mountain-grown fruit. Careful fruit selection, controlled fermentation, and thoughtful oak aging are intended to develop depth, balance, and structure while allowing the unique terroir of Atlas Peak to shine through.
\nFoss Valley Ranch Cabernet Sauvignon is known for its rich dark fruit character, with notes of blackberry, cassis, and plum complemented by subtle herbal nuances. Concentrated fruit, balanced acidity, and structured tannins create an expressive Cabernet Sauvignon that reflects the distinctive
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This curated collection features standout bottles available for repurchase—now with an extra 5% off in addition to your member pricing.
Perfect for stocking up, sharing, or savoring again and again.
Bordeaux Inspired. California Revealed.
\nInspired by the timeless tradition of Bordeaux, SECRET brings together Cabernet Sauvignon from distinctive Napa Valley and Alexander Valley vineyards with Cabernet Franc from Alexander Valley. The result is a wine where structure meets elegance, depth meets freshness, and tradition meets California.
\nVarietal: 80% Cabernet Sauvignon, 20% Cabernet Franc
Appellation: North Coast
Production: 500 cases
Oak Aging: 24 months in French oak (30% new)
Bottle Aging: 20 months
Harvest: October 2021
Cellaring: Up to 15 years
The Cabernet Sauvignon in this blend comes from two distinctive sites in Oak Knoll District, Napa Valley, and Alexander Valley. The cooler conditions of Oak Knoll—with morning fog, afternoon breezes and stony, gravelly alluvial soils—contribute freshness, structure and vibrant fruit character. The warmer conditions and well-drained soils of Alexander Valley bring greater depth and concentration.
\nThe Cabernet Franc is sourced from a single vineyard in Alexander Valley, where the warm climate and distinctive soils encourage ripe fruit, aromatic complexity and refined tannins.
\nTogether, these diverse terroirs bring freshness, structure, depth and complexity to the blend.
\nThe grapes were hand-harvested at night and promptly brought to the winery. All fruit was hand-sorted, from whole clusters down to individual berries.
\nFermentation took place in small temperature-controlled tanks (60%) and 500-liter French oak puncheons (40%). The grapes were cold-soaked for three days and fermented using indigenous yeasts. Fermentation lasted between 30 and 48 days, with selected lots undergoing extended maceration to build mid-palate texture and soften the tannins.
\nThe wines were aged separately for 24 months in French oak barrels (30% new), followed by 20 months of bottle aging before release.
\nThe 2021 growing season was shaped by continued drought conditions, warmer-than-normal winter temperatures and a series of spring frost events. These conditions, combined with an unusually windy May and summer heat spells, resulted in lower yields, smaller berries and slightly earlier veraison.
\nBy harvest, temperatures moderated, allowing for extended, even ripening and excellent flavor concentration. The resulting wines show remarkable depth, concentration and quality.
\nAlcohol: 15% ABV
TA: 5.3 g/L
pH: 3.67
There are decisions made quietly — vineyards chosen with intention, night harvests, and moments when fruit, time, and place align. This is how The Artesa Secret is born.
\nThree wines shaped by observation rather than force, expressing Los Carneros from complementary perspectives: freshness and tension, depth and texture. Wines that reveal themselves slowly.
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Appellation: Artesa Estate Vineyard, Los Carneros, Napa Valley
Harvest: September 2021
Technical Data: Alc: 13.7% ; TA: 6.4 g/L; pH: 3.44
Cooperage: 70% fermented and aged in French oak barrels (25% new oak), 15% fermented and aged in concrete tanks, 15% fermented and aged in stainless steel.
Production: 900 Cases
The Vintage
After what seemed to be a promising start to rainfall, Napa Valley experienced a rather harsh reality of continued drought conditions and warmer-than-normal winter day temperatures. Going into Spring, these conditions were enhanced by a considerable number of frosty mornings, with one last frost event in late May. The combination of these weather events contributed to lighter-yielding vineyards, aided by one of the windiest months of May in recent memory. The heat spells continued well into June, and throughout most of the summer. This also contributed to smaller berries and slightly earlier veraison. By harvest, the temperatures had leveled out, allowing for an extended, even ripening and concentration of flavors. The quality of the wines produced in the 2021 vintage is extraordinary.
\nAbout The Vineyard
\nThe vineyard blocks of Artesa’s Selection 92 Chardonnay were planted in 1992 and sit on a north facing hillside slope, at about 400 feet of elevation. Our Estate Vineyard, in Los Carneros, Napa Valley is a unique site, mainly due to two reasons: elevation and soil type. The northern sun exposure allows the grapes to ripen fully while retaining their natural acidity. The soils, Bressa-Dibble, are lightly textured silt loam and different from the usual Los Carneros soils, that are known as “shallow, heavy clay.” This unique terroir provides high drainage capacity and regulates vine vigor. The 30+ year old vines produce aromatic, highly concentrated grapes which express their place of origin with distinct minerality. Among the clone selections are Dijon 76, Wente and Clone 4. The Dijon 76 clone displays opulence, low acidity, and ripens fairly fast. The Wente clone exhibits fruit that offers unique richness and concentration along with vibrant acidity and depth. Lastly, Clone 4 is perfectly suited to foggy mornings and hot, sunny summers. It provides fruit of great quality that retains acidity and intense flavors. These three clones adjust and harmoniously adapt to our estate terroir.
\nWinemaking
\nThe grapes were hand-harvested at night – ensuring that the grapes are picked at cooler temperatures and immediately brought to the winery. This translates into higher quality fruit by allowing the winemaking team to retain the grape’s natural acidity, as well as aromatics. The grapes were whole cluster pressed, using a gentle champagne cycle that gently pushes the must rendering clean juice but few solids. Winemaker Ana Diogo-Draper placed 15% of the juice in temperature-controlled stainless-steel tanks, and 15% in concrete tanks, with the remaining 70% of the juice placed into French oak barrels (25% new oak). For this specific lot, Artesa used only puncheon barrels (132 gallons), with a lighter toast, to respect the beautiful aromatics of this Chardonnay. We placed the barrels in a specially designed “igloo”, inside our Barrel Room, so the juice would ferment at a low temperature. This technique allows us to retain the highly volatile aromas, and therefore, produce a wine that has an intense aromatic profile. 100% of the wine was natively fermented, which means that no commercial yeast was added. After primary fermentation, roughly 50% of the individual lots went through malolactic fermentation. These lots aged on lees for a full 11 months, with monthly lees stirring for about three months. The wines were racked only at blending, prior to being filtered and bottled. Our Selection 92 Chardonnay is 100% grown, produced, and bottled by Artesa.
\nTasting Notes
\nThe 2021 Selection 92 Chardonnay represents the essence of the highest elevation blocks of Chardonnay on our Estate Vineyard in Los Carneros, Napa Valley. Sitting high above the valley floor, our steep hillsides lend themselves to low vine vigor that produce small quantities of exceptionally concentrated fruit. Our winemaker Ana Diogo-Draper makes her picking decisions by carefully balancing the fruit’s natural acidity with optimum flavor, resulting in a wine that is elegantly restrained yet possesses incredible depth and concentration. Showing a true sense of place, this Selection 92 Chardonnay elegantly opens with citrus notes of Meyer lemon, delicately wrapped in jasmine blossom and honeysuckle that round out the mid-palate. Ana’s restrained use of oak lends a wine that is balanced and silky smooth on the palate. The wine finishes with crisp acidity and hints of Honeycrisp apple, pear, and vanilla bean.
As this wine is enjoyable in its youth, those who show restraint will be rewarded as this wine will age with finesse and continue to develop for years to come. Drink Now-2035.
Welcome to Artesa! In celebration of our partnership with Hess Persson Estates, we're pleased to offer this exclusive collection for club members.
Use code ArtHESSa at checkout to unlock your exclusive member pricing.
Step into the Artesa Star-Rated Collection, featuring wines rated 92+ points by leading critics
including Wine Enthusiast, The Wine Advocate, and Wine & Spirits.
Varietal Composition 58% Cabernet Sauvignon, 42% Tempranillo
Appellation Napa Valley
Harvest October
Technical Data ALC: 14.5% by vol.; TA: 5.7 G/L; pH: 3.70
Cooperage 100% French Oak Barrels (40% New)
Production 420 Cases
\n
The grapes used to make this wine were hand night harvested and brought to the winery in the early morning. The fruit was hand-sorted, first the clusters, all the way down to individual berries. The grapes were placed in two different vessels: small temperature-controlled fermentation tanks (70%) and 500-liter French oak puncheons (30%) — they were cold soaked for three days, and then fermented, using both selected and indigenous yeasts. Fermentation times varied from 28 to 43 days, as some lots were given extended maceration time, in order to add texture to the mid palate and soften the tannins. We blended 58% Tempranillo with 42% Cabernet Sauvignon in order to create a wine with amazing depth of fruit and a unique aromatic profile. This wine was bottled in June of 2019 and underwent 18 months of bottle ageing before its release.
\nAll the Tempranillo, and part of the Cabernet Sauvignon, were grown on a mountain top at nearly 1,500 feet of elevation in the Atlas Peak appellation. The soils are derived from weathered igneous rock that spread uniformly through the vineyard and offer a high drainage capacity, which regulates vine vigor. Consequently, the grapes grown on this site have intense color, pure fruit flavor, and structured fine tannin.
\nThe remaining Cabernet Sauvignon was harvested from two of our favorite valley floor vineyards in Napa Valley — one in Rutherford, and one in Oak Knoll. These grapes introduce notes of blueberry, plum and bright cherry to the blend. Even though these two vineyards have very distinct terroirs, their rocky soils with high drainage capacity grant us small size berries with great flavor intensity, responsible for the concentrated flavors and supple structure of this blend.
\nThis limited production wine is at once silky and robust, earthy and luscious, with complex notes of plum, cassis, boysenberry & black cherry, and a hint of dry tobacco and mocha, enhancing the fruit. The finish is long and fleshy, with velvety, powerful tannins. In the glass it shows an intense, deep crimson color, the result of the unique combination of these two varietals.
\nNamed for the muses of Pygmalion and Salvador Dali, Galatea is a blend inspired by the two legendary wine grapes of our native and adopted lands and truly a complex beauty that will age gracefully for ten to fifteen years.
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Use code ArtHESSa at checkout to unlock your exclusive member pricing.
Unlock even more value on your favorite club wines.
This curated collection features standout bottles available for repurchase—now with an extra 5% off in addition to your member pricing.
Perfect for stocking up, sharing, or savoring again and again.
Varietal Composition: 100% Malbec
Appellation: Sonoma County
Harvest: October 2020
Technical Data: ALC: 14.5%; TA:5.8 G/L; pH: 3.60
Cooperage: 100% French Oak (20% new)
Production Cases: 300
Cellar Through: 9 Years
The Vintage
After what seemed to be a promising start to rainfall, Napa Valley experienced a rather harsh reality of continued drought conditions and warmer-than-normal winter day temperatures. Going into Spring, these conditions were enhanced by a considerable number of frosty mornings, with one last frost event in late May. The combination of these weather events contributed to lighter-yielding vineyards, aided by one of the windiest months of May in recent memory. The heat spells continued well into June, and throughout most of the summer. This also contributed to smaller berries and slightly earlier veraison. By harvest, the temperatures had leveled out, allowing for an extended, even ripening and concentration of flavors. The quality of the wines produced in the 2021 vintage is extraordinary.
\nAbout The Vineyard
\nThe Malbec grapes sourced for this wine came from a single vineyard block, in the Alexander Valley AVA, Sonoma County. Ideal growing region for Malbec, the summer daytime temperatures regularly reach the high 80’s and 90’s, while the evening fog creates a rapid cooling effect that protects the fruits’ flavor and boosts acidity. The extremely rocky, well-drained soils and sun exposure of this particular vineyard produce grapes that are small, with intense concentration of flavor and color.
\nWinemaking
\nThe grapes for this wine were hand harvested in the early morning and quickly brought to the winery. The fruit was hand-sorted and fermented in two different vessels. About 40% of the grapes were fermented in large puncheon barrels, which allowed them to integrate with the new oak tannins and achieve warmer fermentation temperatures allowing optimum extraction, flavor development and color stabilization. The remaining fruit was placed into stainless, temperature controlled fermentation tanks for a three-day cold soak and followed by approximately 20 day fermentation. The grapes were gently pressed, to grant tannins a luscious profile. These separate fermentation lots were aged for about 20 months in 100% French Oak barrels (20% new), and then blended together, to create a well balanced, structured blend of both components.
\nTasting Notes
\nThis wine showcases the incredible potential of Alexander Valley to produce world class Malbec. The vineyard’s rocky and well drained soils grant the grapes an intense color, pure flavor and structured tannin. This 100% Malbec displays elegant notes and flavors of dark cherry, plum and some notes of violet flower, that mingle with a hint of blueberry, boysenberry and mocha.
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Appellation: 100% DeLouise Vineyard, Oak Knoll, Napa Valley
Harvest: September 2021
Technical Data: ALC: 14.3% by vol.; TA: 6.8 g/L; pH: 3.38
Cooperage: 100% French Oak, 30% New Oak
Production Cases: 300 Cases
\n
The Vintage
\nIn 2021 conditions returned to those of a more “typical” vintage. Starting off with a slightly wetter winter than previous years and transitioning into what we consider characteristic Los Carneros weather patterns - morning fog and mild temperatures rolling into to spring. In May, we received some significant late rainfall that allowed us to pull back on irrigation. Throughout the spring we were granted moderate temperatures and perfect weather patterns for grape growing. Then summer came and differentiated the various growing regions and their respective micro-climates, each one expressing itself as independent as ever.
\n
We began harvest mid-August, beginning with grapes from our Estate vineyard, intended for the production of our sparkling wines. Shortly after, the first Pinot Noir grapes made their way to the winery. Mid-September to mid-October is when we saw the complexities weaving through the vintage, as more varieties reached their optimum point of maturity and were ready for harvest. In 2021 overall quality of the fruit was incredible, with white varieties allowed to retain the acidity and freshness
About The Vineyard
\nThe fruit for this single-vineyard wine is sourced from the DeLouise Vineyard, in the Oak Knoll District AVA of Napa Valley. Oak Knoll is located in the southern portion of Napa Valley, where relatively cooler temperatures mean grapes can hang longer on the vines before reaching full maturity and without losing their natural acidity. This additional hang time serves for better flavor development, but it requires extra attentive viticulture practices to ensure that the fruit gets just the right amount of sunlight and water. This involves practices such as morning side leaf removal— allowing the morning sun to penetrate the vine while protecting clusters from the harsh afternoon sun— and irrigation control - which helps maintain a healthy canopy of leaves, crucial to getting our Merlot grapes to optimal ripeness. The unique terroir, combined with the attention to detail by the viticulture team, yields incredibly elegant and concentrated Merlot grapes.
\nWinemaking
\nThe grapes for this wine were hand harvested, in the early morning, and quickly brought to the winery. This is an early ripening Merlot, with an incredible natural acidity, all to do with the vineyard terroir. 75% of the fruit was hand sorted, and destemmed, but not crushed, leaving whole berries. The remaining 25% of grapes were fermented “whole cluster”; meaning that in some of the fermentation tanks, a percentage of the berries fermented with the rachis (or “whole cluster”). This technique imparts more structure to the mid palate, while adding an interesting aromatic element to the finished wine. Grapes were fermented both in small capacity stainless steel tanks (85%), as well as in 500-liter French oak puncheons (15%). On all fermentation vessels, berries were cold soaked for two days, and then fermented with native yeast. That means that no commercial yeast was added to any of the lots. Fermentation, in the puncheons, lasted 26 days. In the stainless-steel tanks, grapes were left on the skins for 38 days, a classic technique known as “extended maceration”, long used by wine makers to extract color, flavor and tannin from the skins before pressing. While in the fermenters, the grapes were tasted daily to determine the right tannin level was reached prior to pressing off the skins. Using 30% new French oak, the wine aged in barrels for 22 months, with twice yearly racking prior to bottling.
\nTasting Notes
\nThis unique Merlot presents an incredible aromatic intensity, with exquisite aromas of boysenberry, grenadine, mocha and a hint of spice. On the palate it delivers concentrated flavors of blueberry, black cherry and plum, with layered heartiness on the back palate. Structured and elegant tannins add depth to the wine, while adding incredible weight and structure, for a lengthy finish. A unique wine, made to enjoy for years to come.
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Pinot Noir, Block 12","subTitle":"⭐ 92 Wine & Spirits","image":"https://images.commerce7.com/artesa-winery/images/original/artesa-block-12-pinot-noir-2021-1724948533091.png","type":"Wine","departmentId":"cb44ef03-0769-4709-b28c-2f056f61c635","vendorId":null,"teaser":"Los Carneros Napa Valley_ Block 12 Pinot Noir offers aromas of red fruit and lavender, with a silky palate and bright acidity, showcasing elegance and structure.","content":"Varietal Composition: 100% PINOT NOIR
Appellation: Artesa Estate Vineyard, Los Carneros, Napa Valley
Harvest: August & September 2021
Technical Data: Alc: 13.5% ; TA: 6.0 g/L; pH: 3.71
Cooperage: 70% French Oak Puncheon Barrels (30% New Oak); 30% concrete tank.
Production Cases: 300 Cases
\n
The Vintage
\nAfter what seemed to be a promising start to rainfall, Napa Valley experienced a rather harsh reality of continued drought conditions and warmer than normal winter day temperatures. Going into Spring, these conditions were enhanced by a considerable number of frosty mornings, with one last frost event in late May. The combination of these weather events contributed to lighter-yielding vineyards, aided by one of the windiest months of May in recent memory. The heat spells continued well into June, and throughout most of the summer. This also contributed to smaller berries and slightly earlier veraison. By harvest, the temperatures had leveled out, allowing for an extended, even ripening and concentration of flavors. The quality of the wines produced in the 2021 vintage is extraordinary.
\nAbout The Vineyard
\nThe grapes for this wine were grown on our Los Carneros Estate, right by the winery’s entrance in a newly planted block. As the name indicates, we called it Block 12, where we planted 4 small blocks of Pinot Noir, with 3 distinct clones in this unique location on our property. Two blocks of Martini clone (already planted on the property, and one of Ana’s favorite clones to work with), one block of Dijon 115, and one block of Wädenswil (a heritage Swiss clone and the first time planted at Artesa).
\nWe were eager to see how each clone performed, and as much as we loved the unique nuances of each one individually, we were absolutely taken by the elegance and concentration of the blend of all 4 small blocks together. So much so that we decided it deserved its own bottling. Our unique terroir provides high drainage capacity, and the vines struggle for water and nutrients; as result, the grapes show immense fruit concentration, flavor, and complexity.
\nWinemaking
\nThe fruit was hand-harvested at night to preserve freshness and fruit integrity. They were immediately brought to the winery, where the grapes were hand sorted by our production team. About 30% of the overall block 12 component lots were fermented “whole cluster”; meaning that in some lots, about 30% of the grapes were put into the fermenters with the rachis. This technique imparts more structure to the mid-palate. The remaining lots were de-stemmed, but not crushed, leaving whole berries. Winemaker Ana Diogo-Draper cold-soaked the berries, in concrete tanks (40%) and Puncheon barrels (60%), for four days – a method that gently extracts color and flavor without harsh tannins. Afterward, the temperature of each vessel was gently warmed and fermented with 100% native yeast. We punched down the grapes twice to three times daily to intensify color and flavor extraction. 70% of the free-run wine was placed in French oak barrels (30% new), and 30% in concrete tanks, for ten months, where the wine aged on lees, being racked upon blending, prior to bottling.
\nTasting Notes
\nThe 2021 vintage of our Block 12 Pinot Noir offers intense aromas of wild strawberry, cherry, and a hint of dried lavender, setting the tone for a very elegant, yet bold, classic Los Carneros Pinot Noir. It displays an incredibly silky mid-palate, with polished flavors of brambleberry, blueberry, and a hint of blueberry, tied in by a bright, and complementary acidity. The oak fermentation awards this wine a great textural, layered component, while enhancing the elegant cool climate fruit. The oak is beautifully married in the final blend, and the finish displays finesse and a sense of length and crisp acidity that highlights the freshness of the wine.
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including Wine Enthusiast, The Wine Advocate, and Wine & Spirits.
Varietal Composition: 100% PINOT NOIR
Appellation: Artesa Estate Vineyard, Los Carneros, Napa Valley
Harvest: September 2021
Technical Data: ALC: 14.2% by vol; TA: 6.0 G/L; pH: 3.66
Cooperage: 100% French oak, combination of 59- and 132-gallon barrels, 40% new oak. Aged in barrel for 12 months.
Production Cases: 860 Cases
The Vintage
\nIn 2021 we saw a return to a more “typical” vintage, starting off with a slightly wetter winter than previous years, transitioning into what we consider characteristic Los Carneros weather pattern — morning fog and mild temperatures rolling into spring.
In May, we received some significant late rainfall that allowed us to pull back on irrigation. Throughout the spring we were granted moderate temperatures, perfect pattern for grape growing. The summer months began the period of differentiation, as each region and microclimate developed its own unique expression.
We began harvest mid-August, harvesting grapes from our Estate vineyard for our Sparkling wines. Shortly after the first Pinot Noir grapes made their way into the winery. Mid-September to mid-October is when we see the complexities of weaving through the vintage, as more varieties reached their optimum point of maturity and the need to bring them to the winery. In 2021 overall quality of the fruit was incredible, with white varieties allowed to retain the acidity and freshness we strive for, and the red varieties developing their lusciousness and stoutness.
\nAbout The Vineyard
\nArtesa’s first Single Vineyard Pinot Noir was our beloved “Block 91 D”. Originally planted in 1991, the site is planted on a steep south-facing hillside block which is unique in Carneros for two reasons: elevation and soil type. The site sits on one of the highest elevations in Carneros vineyards, at 420 feet of elevation. The soils (Bressa-Dibble) are light textured silt loam and different from the common Carneros soils of mostly, “shallow, heavy clay”. This unique terroir provides high drainage capacity and regulates vine vigor. In 2017, the block was replanted with the same clone (Martini) and while we patiently wait for it to bear fruit again the winemaking team agreed that there were other premium sites of the Martini Clone on the Estate worth being bottled on their own and so, “Selection 91” was created in homage to the original “Block 91 D”. For this vintage, we selected two hillside vineyard blocks that mirrored “Block 91 D” being both high in elevation, with Bressa-Dibble soil and planted with the Martini clone to produce fruit with unique intensity and structure. The combination of the terroir, Martini clone and meticulous farming result in this Pinot Noir that has power and grace at the same time.
\nWinemaking
\nThe grapes for this wine were hand harvested at night, and promptly brought over to the winery. About 40% of the overall grapes were fermented “whole cluster”; meaning that in some lots, about 40% of the grapes were put into the fermenters with the rachis. This technique imparts more structure to the mid palate. The remaining lots were de-stemmed, but not crushed, leaving whole berries. The grapes were placed in two different vessels—open top fermenters (70%) and 500-liter French oak puncheons (30%)—where they were cold soaked for three days, and then fermented, with native yeast. That means that no commercial yeast was added to any of the lots. Fermentation, in the puncheons, lasted on average 28 days and the slow extraction of oak enhanced the body of the finished wine and added depth. In the open top fermenters, grapes fermented for 22 days. The wine was aged on lees, in 34% new French oak barrels, for 12 months, and was never racked until blended.
\nTasting Notes
\nThe 2021 vintage of our beloved Selection 91 Pinot Noir offers intense aromas of wild strawberry, maraschino cherry, and a hint of rose petals, setting the tone for a very elegant, yet bold, classic Los Carneros Pinot Noir. On the palate it displays luscious red fruit, with notes of raspberry, cranberry and plum, with a hint of mocha and white pepper. The mouthfeel has a unique texture, enhanced by a unique silkiness, as a result of the puncheon barrel fermentation, as well as the native fermentation of 100% of the blend components. Mature, smooth tannins create a soft, velvety texture, while sweet oak notes add breadth and dimension. This is a powerful Pinot Noir, yet well balanced, and true to its Los Carneros roots.
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Appellation: Artesa Estate Vineyard, Los Carneros, Napa Valley
Harvest: August 2020
Technical Data: ALC: 11.5% by vol; TA: 8.4G/L; pH: 3.17
Cooperage: 95% of the blend was fermented & aged in stainless steel, and 5% in 15-year-old French oak barrels.
Production Cases: 550 Cases
The Vintage
Despite the lack of rain and the continuation of the drought in California, temperatures were mild for two-thirds of the growing season. Fortunately, this vintage was a lighter frost year compared to recent history and overall, the temperatures were consistently ideal into early summer. The year was sprinkled with some late but lackluster rains and a few heat spikes at appropriate physiological points, during bloom and veraison. Mother nature threw us a curveball in August with thundershowers across the entire west of the US, including wine country, with most of the wine grapes escaping major impact.
\nAbout The Vineyard
\nWinemakingThis sparkling wine is 100% Pinot Noir, the most widely planted variety in Champagne, and is produced using the labor-intensive and meticulous winemaking process known as “méthode champenoise” (also known as “traditional method”). Primary fermentation occurs in temperature controlled stainless steel tanks and neutral French oak barrels; the wine also went through complete malolactic fermentation. The next crucial step is the assemblage – this process is an artform where the winemaker must carefully decide which lots can complement each other. Our winemaker, Ana Diogo-Draper, finds the special combination of aromas and flavors needed for the final blend. After assemblage the wines are ready for tirage. Tirage refers to drawing off the blended still wines into bottles and adding a combination of sugar and yeast to each bottle where the final fermentation for sparkling wines occurs. This wine rested en tirage for 16 months and was disgorged in October 2022.
\nWinemaking
\nThe grapes for the 2018 Tradició were hand-picked at night to ensure they arrive in pristine condition at the winery. About 30% of the grapes were fermented “whole cluster”; meaning that in some of the tanks, our winemaker chose to ferment the with the rachis (or “whole cluster”). This technique imparts more structure to the mid-palate while adding an interesting aromatic element to the finished wine. The remaining lots were de-stemmed, but not crushed, leaving whole berries. Grapes were placed in a combination of stainless steel tanks and 500L puncheons for a three-day cold soak.
Followed by an average 30-day fermentation, where the winemaking team monitors color, aromatics, and flavor. Following fermentation, the free-run wine was transferred to 100% French oak barrels (40% new) with several select cooperages to highlight the subtle characteristics of Tempranillo without overpowering the fruit. Half of the Garnacha wine was aged in small concrete tanks, adding great texture and tension to the final blend. The wine is aged for 22 months and was racked two times prior to bottling.
Tasting Notes
\nArtesa’s parent company, Raventos-Codorníu, founded in 1551, is the oldest winegrowing business in Spain and one of the oldest of the world, in addition to being the creator of cava. Continuing this grand tradition of producing world class sparkling wines, the 2020 Artesa Sparkling Brut Rosé was created solely from our Estate fruit, using old world methods. This sparkling Rosé presents elegant and intense aromas of strawberry, maraschino cherry, marzipan, with a hint of rose petal. Brilliant on the palate, the lush red berry flavors are balanced by the natural bright acidity, cutting through the mid-palate with tiny refreshing bubbles.
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Appellation: 67% Napa County, 33% Sonoma County
Technical Data: ALC: 14.2%; TA: 5.7 g/L; pH: 3.75
Cooperage: 100% French Oak, 40% New Oak
Production Cases: 1,000 Cases
About The Vineyard
\nThe Tempranillo grapes used to produce this wine were sourced from two distinct vineyards in Napa Valley. We took full advantage of the contrast between mountain fruit from the Atlas Peak AVA, where volcanic soils and a longer growing season originate an intense fruit profile, and Napa Valley floor fruit, from the Calistoga AVA, which lends itself to lushly textured wines, elevating the core of this unique blend. In Sonoma County, where we source the Grenache grapes for this blend, the Russian River climate provides warm days, allowing for maximum flavor ripening. The rapid cooling effect assisted by evening fog from the nearby Pacific Ocean protects the natural acidity in the grapes as they ripen. The common denominator in these vineyards is rocky, well-drained soils, with varying exposures, producing incredibly concentrated grapes, highlighting the lush flavors of this unique blend.
\nWinemaking
\nThe grapes for the Tradició were hand-picked at night to ensure they arrive in pristine condition at the winery. About 30% of the grapes were fermented “whole cluster”; meaning that in some of the tanks, our winemaker chose to ferment the with the rachis (or “whole cluster”). This technique imparts more structure to the mid-palate while adding an interesting aromatic element to the finished wine. The remaining lots were de-stemmed, but not crushed, leaving whole berries. Grapes were placed in a combination of stainless steel tanks and 500L puncheons for a three-day cold soak.
\nFollowed by an average 30-day fermentation, where the winemaking team monitors color, aromatics, and flavor. Following fermentation, the free-run wine was transferred to 100% French oak barrels (40% new) with several select cooperages to highlight the subtle characteristics of Tempranillo without overpowering the fruit. Half of the Garnacha wine was aged in small concrete tanks, adding great texture and tension to the final blend. The wine is aged for 22 months and was racked two times prior to bottling.
\nTasting Notes
\nTradició – meaning tradition in Catalan – is the name chosen to honor our Spanish heritage and is made from two of Spain’s most beloved wine grapes: Tempranillo and Garnacha. When grown in the right climate, such as Napa and Sonoma, these Spanish varieties can be expressive and multi-faceted. The 2019 Tradició opens with an intriguing aromatic profile highlighting notes of cassis, rhubarb, crushed violets, and dark cherry. On the palate, the wine’s soft texture accentuates the bright red fruit notes, while a warm all-spice character rounds out the finish of the wine. While this wine is approachable in its youth, its bright acidity allows for great aging potential. Tradició is an exciting complex new world style blend that pays homage to our Spanish heritage, a balanced wine that is sure to delight all your senses.
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Use code ArtHESSa at checkout to unlock your exclusive member pricing.
Varietal Composition: 100% CHARDONNAY
Appellation: Los Carneros, Napa Valley
Harvest: August & September 2021
Technical Data: ALC: 14.2%; TA:5.8 G/L; pH: 3.74
Cooperage: 25% Stainless Steel Tanks, 75% French Oak barrels, 25% New oak
Production: 1,200 Cases
The 2022 Vintage
In 2022, the weather conditions in Los Carneros returned to a more typical pattern. The year began with a slightly wetter winter compared to previous years, followed by characteristic Los Carneros weather with morning fog and mild temperatures in spring. Late rainfall in May reduced the need for irrigation, and moderate temperatures prevailed, ideal for grape growing. Summer brought varying weather intensities to different regions, highlighting their unique micro-climates. Harvesting began in mid-August for sparkling wines and shortly after for still Pinot Noir. From mid-September to mid-October, the vintage showed complexity, with various grape varieties reaching optimal maturity. Overall, the fruit quality in 2022 was exceptional, with white grapes retaining acidity and freshness, and red grapes developing rich and robust characteristics.
\nAbout The Vineyard
\nThis Chardonnay comes from grapes grown in the prime blocks of Artesa's Estate Vineyard in Los Carneros, Napa Valley, near the Mt. Veeder AVA. These high-altitude vineyard parcels benefit from a northern aspect, morning sun exposure, and less intense afternoon sun, allowing for full ripening while preserving natural acidity. The gravelly soils and 30-year-old vines contribute to the intense, balanced fruit with bright acidity. The wine is a blend of six distinct blocks and multiple Chardonnay clones, including Martini, Dijon 76, Hyde, and Robert Young, resulting in an intense fruit profile.
\nWinemaking
\nThe grapes were hand-harvested at night to preserve their quality and natural acidity. They were then gently pressed as whole clusters, with 25% of the juice placed in stainless steel tanks and the rest in French oak barrels. The juice underwent low-temperature fermentation to retain its intense aromas, with 100% native fermentation. After primary fermentation, around 60% of the lots underwent malolactic fermentation, and they were aged on lees for 9 months. Finally, the wine was racked once before bottling. This Estate Vineyard Chardonnay is entirely produced at the winery.
\nTasting Notes
\nArtesa's Estate Vineyard Chardonnay from Los Carneros, Napa Valley, is an elegantly restrained wine with Meyer lemon and white blossom aromas, a hint of lemongrass, and a silky, balanced oak touch. It ends with crisp acidity and notes of Honeycrisp apple, stone fruit, and vanilla. It's enjoyable now but will develop finesse and complexity until 2030.
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including Wine Enthusiast, The Wine Advocate, and Wine & Spirits.
Varietal Composition: 100% Chardonnay
Appellation: Los Carneros
Harvest: September 2022
Technical Data: ALC: 13.1%; TA: 6 G/L; pH: 3.32
Cooperage: 70% Fermented and Aged in Stainless Steel Tanks & 30% Fermented and Aged in neutral French Oak Barrels for 9 months
Production: 2,100 Cases
With climate variability as the new normal, the vintage 2022 was characterized by two significant episodes: the triple-digit heat over five days in September and the rain that brought harvest to a sudden halt. That was the reason why the winemakers are calling the vintage “the tale of two harvests,” making it one of the more unique vintages in recent history.
\nThe general description for the vintage 2022 white wines is having perfect acidity and freshness with remarkable flavors and textures, and red wines as excellent structured with deep red colors, luxurious tannins, and exquisite fruit-forward aromatics.
\nThe Los Carneros AVA is known for ideal conditions to grow high-quality Chardonnay grapes, granting us fruit that is incredibly balanced and with great acidity. The cool climate of this region is one of the world’s premier areas to grow Chardonnay grapes.
\nTemperatures are moderated by the adjoining San Pablo Bay, cool afternoon breezes, and persistent morning fog. As hot air rises above the inland valleys, it draws cool air from the Pacific Ocean. The sun burns off this fog late in the morning, leading the temperature to increase gradually throughout the day.
\nThis climate yields grapes that have both enough cool hang time and sunshine to develop great natural acidity and deep fruit flavor.
\nThe grapes were hand-harvested at night and brought to the winery immediately afterwards, where they were whole cluster pressed by using a custom “champagne” cycle that gently pushes the must, rendering clean juice but hardly any solids or unwanted phenolic compounds.
\n30% of the juice was placed in neutral French oak barrels and 70% in stainless steel tanks, where they underwent alcoholic fermentation, both with selected and native yeasts. After primary fermentation, about 40% of the lots went through malolactic fermentation. The wine was aged on its lees for 9 months, with monthly bâtonnage (lees stirring), to add complexity and enhance mouthfeel.
\nThis wine displays great fruit freshness, intensity, and elegance. Its focus is primarily on aromatics, and our winemaking techniques are intended to retain the characteristic Carneros aromatic notes of lemon-citrus and white blossom, while enhancing the minerality and bright, vibrant fruit flavors of citrus and stone fruit in the wine.
\nPartial barrel and malolactic fermentation, combined with lees stirring, produces a Chardonnay with added layers of complexity, focus, and bright acidity, imparting hints of Meyer lemon, nectarine, and lemongrass.
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Varietal Composition: 100% Pinot Noir
Appellation: Artesa Estate Vineyard, Los Carneros, Napa Valley
Harvest: September 2022
Technical Data: ALC: 14.5% by vol; TA: 5.4 G/L; pH: 3.68
Cooperage: 100% French oak, 132-gallon barrels, 40% new oak. Aged in barrel for 12 months.
Production Cases: 300 Cases
Cellar Through: 8 Years
\n
The Vintage
\nWith climate variability as the new normal, the vintage 2022 was characterized by two significant episodes: the triple digit heat over five days in September and the rain that brought harvest to a sudden halt. That was the reason why the Winemakers are calling the vintage “the tale of two harvests,” making it one of the more unique vintages in recent history. The white wine harvest kicked off in early August, followed quickly by red wine varieties, the typical gap between the white and red wine harvest was almost nonexistent.
\nThe general description for the vintage 2022 whites wines as having perfect acidity and freshness with remarkable flavors and textures, and red wines as excellent structured with deep red colors, luxurious tannins and exquisite fruit-forward aromatics.
\nAbout The Vineyard
\nIn 2014, Artesa replanted two steep south-facing hillsides of the estate for the first time since the winery was founded. The soils (Bressa-Dibble) are light textured silt loam and different from the common Carneros soils, of mostly “shallow, heavy clay.” We knew these rocky slopes had the potential to make some of the most intense, world-class pinot on the property, so we chose to plant each hillside with two distinct Dijon clones; 667 & 777. The quality of these four small blocks (17A&B, 29A&B) resulted in the exceptional lots of pinot noir, bursting with a richness and intensity that insisted we create a single bottling to show off their unique personality. Both Dijon clones are very site driven, and in a cooler site such as our Estate Vineyard, they display intense aromatics, and powerful mid palate, with notes of dark red fruit, layered with spices like clove and allspice.
\nWinemaking
\nThe grapes for this wine were hand harvested at night. About 40% of the overall grapes were fermented “whole cluster”; meaning that in some lots, about 40% of the grapes were put into the fermenters with the rachis. This technique imparts more structure to the mid palate. The remaining lots were de-stemmed, but not crushed, leaving whole berries. The grapes were placed in two different vessels—open top fermenters (70%) and 500-liter French oak puncheons (30%)—where they were cold soaked for three days, and then fermented, with native yeast. That means that no commercial yeast was added to any of the lots. Fermentation, in the puncheons, lasted on average 30 days and the slow extraction of oak enhanced the body of the finished wine and added depth. In the open top fermenters, grapes fermented for 24 days. The wine was aged on lees, in 40% new French oak barrels, for 12 months, and was never racked until blended.
\nTasting Notes
\nAromas of red cherry, raspberry, cranberry and with hints of spice and earth. Bright, fresh acidity and gentle toast oak. The natural acidity gives vibrancy, and it is an excellent partner to many foods. The wine is medium bodied and has a lasting finish. A classic Pinot Noir that is true to its unique to Artesa’s estate Vineyard.
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Appellation: Los Carneros
Technical Data: ALC: 14%; TA: 5.6 G/L; pH: 3.72
Cooperage: 10 months in French oak barrels (15% new oak)
Production Cases: 2,550
In 2022, the weather conditions in Los Carneros returned to a more typical pattern. The year began with a slightly wetter winter compared to previous years, followed by characteristic Los Carneros weather with morning fog and mild temperatures in spring. Late rainfall in May reduced the need for irrigation, and moderate temperatures prevailed, ideal for grape growing. Summer brought varying weather intensities to different regions, highlighting their unique micro-climates. Harvesting began in mid-August for sparkling wines and shortly after for still Pinot Noir. From mid-September to mid-October, the vintage showed complexity, with various grape varieties reaching optimal maturity. Overall, the fruit quality in 2022 was exceptional, with white grapes retaining acidity and freshness, and red grapes developing rich and robust characteristics.
\n\n
Carneros is renowned for its cool climate because of its proximity to San Pablo Bay. Sixty percent of the grapes sourced for this vintage were grown on our own estate vineyard. Artesa sits high on a hilltop with panoramic views of Napa Valley and is surrounded by 150 acres of estate vineyards comprised of a complex series of small, ultra-premium blocks where varietals are matched with soil types, topography, and sun exposure.
\nThe diverse terrain features hillside slopes that taper off as sea level approaches. Most vineyard blocks are planted at altitudes between 200 to 400 feet in soils that range from shallow clay to thin, gravelly loam. Blending wines from these diverse sites yields a multifaceted wine with distinct layers of flavor.
\nThe grapes were hand-harvested throughout the month of September, as each block achieved ripeness and flavor development. The fermentation tanks were chilled for a four-day “cold soak” — designed to extract color and flavor from the grape must. About 40% of the lot was fermented by native yeasts and 60% by inoculating the grapes with commercial yeast.
\nBy using both types of fermentation yeasts, we intended to produce components with distinct layers of fruit intensity, texture, and structure. Pinot Noir grapes require gentle handling, and therefore we performed three punchdowns a day on each individual vineyard lot to gently extract fruit and color. The wine was aged in French oak barrels (15% new) for 10 months prior to bottling, matured on lees.
\nOn the nose, this wine offers elegant, bright aromas of plum, strawberry, and cranberry with a hint of rose petal. On the palate, lush flavors of raspberry, blueberry, and red cherry are accentuated with hints of sandalwood spice. The natural, structural acidity grants this wine a unique vibrancy and a long, persistent finish.
\nIt is an excellent partner to many different foods — a classic Pinot Noir that is true to its unique appellation.
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including Wine Enthusiast, The Wine Advocate, and Wine & Spirits.
\n
Varietal Composition: 100% Pinot Noir
Appellation: Los Carneros
Harvest: Los Carneros, Napa Valley– September 28th; Sonoma Valley – October 10th, 2022
Technical Data: ALC: 14% by vol; TA: 4.35 g/L; pH: 3.78
Cooperage: Napa Valley Pinot Noir – 24 months in French oak puncheons; Sonoma Valley Pinot Noir – 24 months in concrete tanks
Production: 500 Cases
Cellar Through: 6 years
The 2022 Vintage
\nWith climate variability as the new normal, the vintage 2022 was characterized by two significant episodes: the triple digit heat over five days in September and the rain that brought harvest to a sudden halt. That was the reason why the Winemakers are calling the vintage “the tale of two harvests,” making it one of the more unique vintages in recent history. The white wine harvest kicked off in early August, followed quickly by red wine varieties, the typical gap between the white and red wine harvest was almost nonexistent.
\nThe general description for the vintage 2022 whites wines as having perfect acidity and freshness with remarkable flavors and textures, and red wines as excellent structured with deep red colors, luxurious tannins and exquisite fruit-forward aromatics.
\nAbout The Vineyard
\nThe Vineyard Sonoma Valley is known for its cooler, wind-swept conditions and frequent fog from San Pablo Bay, allowing for slow, gradual ripening. The wine are vibrant and refined, showcasing fresh energy, delicate aromatics, and naturally bright acidity.
\nLos Carneros – Napa Valley slightly warmer and more protected conditions, resulting in a wine with greater richness and breadth on the palate. This wine offer a more generous fruit profile and an enveloping texture. Our winemaker choose her favorite Martini clon for this wine.
\nWinemaking
\nThe fruit was hand-harvested at night to preserve freshness and fruit integrity, and immediately brought to the winery. The grapes were de-stemmed, but not crushed, leaving whole berries. The berries were cold soak in concrete and Puncheon, for four days – a method which gently extracts color and flavor without harsh tannins. Afterwards, the grapes were gently brought up to temperature, and 100% native yeast fermented. We punched down the grapes two to three times a day to intensify color and flavor extraction. The free run of the Los Carneros Napa Pinot noir was placed in third use French oak puncheons, the Sonoma Valley Pinot Noir was placed in concrete tanks. Both wines were aged for 24 months.
\nTasting Notes
\n“This wine is a masterful expression of the finest terroirs for Pinot Noir: It is an incredible balance between the freshness and vibrancy of Sonoma Valley and the complexity and elegance of Napa Valley” Beautifull aromas of black cherry, plum, and blueberry aromas on entry, this wine is complemented by notes of sweet barrel spice, cocoa, and savory dried herbs. Medium tannins and balanced acidity support the smooth texture, with a lingering finish of spiced berry notes and a delicate touch of oak.
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\nThree wines shaped by observation rather than force, expressing Los Carneros from complementary perspectives: freshness and tension, depth and texture. Wines that reveal themselves slowly.
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\nVarietal: 100% Tempranillo
Appellation: Los Carneros, Napa Valley
Vineyard: Artesa Estate Vineyard, Los Carneros
Production: 1,000 cases
Oak Aging: 22 months in French oak (25% new)
Harvest: September 2022
Cellaring: Up to 10 years
The Tempranillo for this wine comes from our Estate Vineyard in Los Carneros, on the Napa Valley side of the appellation—a distinctive setting for Spain’s beloved red grape.
\nWarm summer days provide the conditions Tempranillo needs to develop ripe, concentrated fruit, while evening fog and the cooling influence of the nearby Pacific Ocean help preserve freshness and natural acidity as the grapes ripen.
\nThis balance of warmth and cool maritime influence produces a Tempranillo with intense fruit character, layered complexity and lush tannins.
\nThe grapes were harvested at night throughout September at optimal ripeness and promptly brought to the winery. Approximately 20% of the fruit was fermented whole cluster, adding mid-palate structure and aromatic complexity. The remaining fruit was destemmed but left as whole berries.
\nFermentation took place in temperature-controlled stainless-steel tanks following a three-day cold soak, with approximately 30 days of fermentation and maceration to develop color, flavor and tannin.
\nThe free-run wine was then aged for 22 months in French oak barriques and 500-liter puncheons, with 25% new oak, adding subtle toasted nuances and texture while preserving the wine’s varietal character.
\nThe 2022 growing season was defined by dramatic contrasts, earning it the description “a tale of two harvests.” A five-day period of triple-digit temperatures in September accelerated ripening before rainfall brought harvest to a sudden halt.
\nThe compressed season resulted in very little separation between the white and red wine harvests. Despite these unusual conditions, the red wines of 2022 emerged with deep color, excellent structure, luxurious tannins and expressive fruit-forward aromatics.
\nAlcohol: 14.5% ABV
TA: 5.8 g/L
pH: 3.72
Varietal Composition: 100% Albariño
Appellation: Artesa Estate Vineyard, Los Carneros, Napa Valley
Harvest: September 2023
Technical Data: ALC: 12% by vol; TA: 7.4G/L; pH: 3.22
Cooperage: 100% fermented and aged in concrete tank
Production: 265 Cases
The Vintage
\nAfter what seemed to be a promising start to rainfall, Napa Valley experienced a rather harsh reality of continued drought conditions, along with warmer than normal winter day temperatures. Going into Spring, these conditions were enhanced by a considerable number of frosty mornings, with one last frost event in late May. The combination of these weather events contributed to lighter yielding vineyards, aided by one of the windiest months of May in recent memory. The heat spells continued well into June, and throughout most of the summer. This also contributed to smaller berries and a slightly earlier veraison. By harvest, the temperatures had leveled out, allowing for an extended, even ripening and concentration of flavors. The quality of the wines produced in the 2021 vintage is extraordinary.
\nAbout The Vineyard
\nWith its cool climate, Los Carneros is the perfect region for planting Spain’s most famous white grape – Albariño. This variety thrives in cool weather and ripens late without reaching high alcohol levels. For this reason, we planted the now 25-year-old vines in one of the coolest locations on our estate vineyard. The block is positioned on one of the highest hillside peaks which protects the delicate grapes from any late afternoon sun. This block requires careful canopy and irrigation management to ensure enough “hang time” to allow for even and complete berry ripening, while maintaining the bright flavors and acidity we strive for.
\nWinemaking
\nHand-harvested at night, the grapes were quickly brought to the winery and immediately processing through a whole-cluster pressing, where the entire grape bunches were gently pressed, using a champagne press cycle with minimal rotations. This minimizes extraction of harsh malic acid and astringent tannins that naturally exist in the skins, seeds and stems. Winemaker Ana Diogo-Draper fermented and aged the wine for six months, on its lees, in a small, temperature controlled concrete tank. The wine is aged “sur-lie” - on its lees, stirring the lees every other week, which results in enhanced flavor and textural notes. This block of Albariño in our Estate Vineyard has always been Ana’s favorite, and she wanted to experiment fermenting and aging the fruit in a concrete tank, which is different from oak barrels and stainless-steel tanks in that it is a porous material, limiting oxygen to impact the wine, while imparting minerality and intense, and focusing fruit appeal.
\nTasting Notes
\nThis unique, single vineyard wine pays homage to our Spanish roots, and it is a wine we take great pride in producing. Highly limited and exclusive only to our most dedicated customers, this wine opens with beautiful floral notes of jasmine, honeysuckle, and nectarine. On the palate, delicate citrus flavors are complemented with a clean minerality, and a hint of green almond and enticing salinity. It displays a balanced acidity which will shine for many years to come. The 2023 Pyramid Block Albariño is a delectable wine that must be added to any white wine lover’s collection.
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\nExplore Artesa Winery’s carefully curated selection of premium wines—our favourites chosen to impress clients, reward teams, or celebrate milestones.
We provide a handpicked collection to make gifting effortless, but you’re welcome to customize your selection completely—we encourage you to create something uniquely yours.
For corporate custom gifting, contact michaels@artesawinery.com and let us help you design the perfect experience.
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\nThis curated collection features the wines you tasted and reflects our passion for craftsmanship, place, and discovery.
\nEnjoy 20% savings with code WINDSOR, and shipping included on mixed full 12‑bottle cases with code WINDSORSHIPPING.
\nWe look forward to welcoming you again—at the winery and beyond.
\n\n
\n","webStatus":"Available","adminStatus":"Available","slug":"the-windsor-member-collection","productTemplateId":null,"type":"Manual","productCount":null,"appliesToCondition":null,"onlyShowProductsWithInventory":false,"metaData":{},"createdAt":"2026-02-26T15:01:02.160Z","updatedAt":"2026-02-26T15:11:38.843Z","seo":{"title":"The Windsor Member Collection","description":"a {\n text-decoration: none;\n color: #464feb;\n}\ntr th, tr td {\n border: 1px solid #e6e6e6;\n}\ntr th {\n background-color: #f5f5f5;\n}\n\n\n\nWe are..."}},{"id":"ecfca9de-a583-467b-ae60-9e7c44088736","title":"Jamon Pairings","content":"","webStatus":"Available","adminStatus":"Not Available","slug":"jam-n-pairings","productTemplateId":null,"type":"Manual","productCount":null,"appliesToCondition":null,"onlyShowProductsWithInventory":false,"metaData":{},"createdAt":"2025-09-04T15:01:38.780Z","updatedAt":"2026-03-24T12:35:17.434Z","seo":{"title":"Jamon Pairings","description":null}}],"seo":{"title":"2023 Albariño Pyramid","description":"The 2023 Pyramid Block Albariño is a delectable wine that opens with beautiful floral notes of jasmine, honeysuckle, and nectarine."},"prep":{"isRequired":false,"locations":[]},"wine":{"type":"White","varietal":"Albarino","varietals":[],"countryCode":"US","region":"California","appellation":"Los Carneros","vintage":2023,"tasteProfile":{"body":null,"sweetness":null,"acidity":null,"tannin":null,"fruitiness":null}},"security":{"availableTo":"Public"},"overrideOperatingRegions":{"isOverride":false,"operatingStateCodes":null,"operatingCountryCodes":null}},{"id":"f57e33b0-50bb-494c-81af-aa9aab6d182a","title":"2023 Chardonnay, Limited Release","subTitle":"Los Carneros Napa Valley","image":"https://images.commerce7.com/artesa-winery/images/original/diseo-sin-ttulo-1776925207011.png","type":"Wine","departmentId":null,"vendorId":null,"teaser":"This wine offers delicate aromas of citrus, nectarine, with a slight hint of vanilla bean. The citrus and stone fruit flavors are complemented by a bright acidity.","content":"
Varietal Composition: 100% Chardonnay
\nAppellation: Los Carneros Napa Valley
\nHarvest: October 10th
\nTechnical Data ALC: 14.3% by vol.; TA: 6 g/L; pH: 3.36
\nCooperage: 50% concrete – 30% second use French oak barrel – 20% neutral oak
\nProduction: 300 Cases
\nCellar Through: 7 Years
\n\n
The 2023 Vintage
\nIn 2023, heavy winter and spring rains delayed budbreak and set the stage for one of the latest vintages in decades. Cooler spring temperatures led to an extended flowering period with our team applying post-veraison thinning to achieve a balanced crop. As the season progressed, temperatures remained below average, which provided additional time. Our 2023 whites are crisp, with ideal flavor development and bright acids, and the reds are pure, supple and balanced, with vibrant acidity, fresh flavors, and intense colors.
\nAbout The Vineyard
\nOur Estate Vineyard, in Los Carneros, Napa Valley is a unique site, mainly due to two reasons: elevation and soil type. The northern sun exposure allows the grapes to ripen fully while retaining their natural acidity. The soils, Bressa-Dibble, are lightly textured silt loam and different from the usual Los Carneros soils, that are known as “shallow, heavy clay.” This unique terroir provides high drainage capacity and regulates vine vigor. To create this wine we choose the Clone 4, that is perfectly suited to foggy mornings and hot, sunny summers. It provides fruit of great quality that retains acidity and intense flavors.
\nWinemaking
\nHand harvested at night, estate grown, at three different times of maturity. Whole cluster pressed using a slow champagne cycle that gently pushes the must rendering clean juice but few solids; fermented on the native yeast, followed by full malolactic. After malolactic fermentation the wines were aged in concrete and barrels. The wines were racked from its lees every 6 months. Weekly lees stirring while aged to add complexity and enhance mouthfeel.
\nTasting Notes
\nOur Limited Release Chardonnay captures both the essence of the vintage and of the Los Carneros AVA. It displays great intensity and fruit focus, which can stand up to the whole cluster pressing, sur lees aging and malolactic fermentation. This wine offers delicate aromas of citrus, nectarine, with a slight hint of vanilla bean. The citrus and stone fruit flavors are complemented by a bright acidity. It is a beautifully balanced and well-integrated Chardonnay with bright acidity.
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Varietal Composition: 100% Chardonnay
Appellation: Los Carneros, Napa Valley & Sonoma Valley
Harvest: Sonoma Valley – October 3rd, 2023; Napa Valley – October 15th, 2023
Technical Data: ALC: 14.2% by vol; TA: 6 g/L; pH: 3.36
Cooperage: Sonoma Valley Chardonnay – 12 months in concrete tanks; Napa Valley Chardonnay – 12 months in French oak puncheons
Production: 500 Cases
Cellar Through: 5 years
Heavy winter and spring rains delayed budbreak, leading to one of the latest vintages in decades. Cooler spring temperatures extended flowering, while post-veraison thinning ensured a balanced crop. Temperatures remained below average through the season, allowing for ideal flavor development. Our 2023 whites show crispness, vibrant acidity, and refined textures, while reds are pure, supple, and structured with fresh flavors and intensity.
\nSonoma Valley offers cooler, wind-swept conditions and frequent fog from San Pablo Bay, promoting slow, gradual ripening. Wines from this site are vibrant and refined, with fresh energy, delicate aromatics, and naturally bright acidity.
\nLos Carneros – Napa Valley has slightly warmer, more protected conditions, producing wines with richness and breadth. For this Chardonnay, the Wente Clone was selected for intense fruit and creamy, enveloping texture. Vines grow in Bressa-Dibble silt loam soils, which provide excellent drainage and regulate vigor, contrasting the typical shallow, clay soils of Los Carneros.
\nFruit was hand-harvested at night to preserve freshness and integrity, then whole-cluster pressed using a slow champagne cycle to extract clean juice with minimal solids. Musts from Sonoma and Napa were held at low temperatures for 5 days to enhance texture and fruit. Fermentation was carried out with both native and selected yeasts, followed by full malolactic fermentation. Sonoma Chardonnay aged 12 months in concrete, Napa Chardonnay aged 12 months in French oak puncheons, with racking from lees every 6 months.
\n“This wine is a masterful expression of the finest terroirs for Chardonnay: an incredible balance between the freshness and vibrancy of Sonoma Valley and the complexity and elegance of Napa Valley.” Aromas of citrus, green apple, and honeysuckle lead to a medium-bodied palate with crisp acidity, lively citrus, subtle vanilla, and green apple notes. The finish is rich, creamy, and beautifully balanced.
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This is how The Artesa Secret is born.
\nThree wines shaped by observation rather than force, expressing Los Carneros from complementary perspectives: freshness and tension, depth and texture. Wines that reveal themselves slowly.
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Appellation: Los Carneros
Harvest: August 2023
Technical Data: ALC: 12.5%; TA:7.5 G/L; pH: 3.23
Cooperage: 100% Stainless steel tanks fermented and aged
Production Cases: 550
\n
The 2022 Vintage
\nWith climate variability as the new normal, the vintage 2023 was characterized by two significant episodes: the triple digit heat over five days in September and the rain that brought harvest to a sudden halt. That was the reason why the Winemakers are calling the vintage “the tale of two harvests,” making it one of the more unique vintages in recent history. The white wine harvest kicked off in early August, followed quickly by red wine varieties, the typical gap between the white and red wine harvest was almost nonexistent. The general description for the vintage 2023 white wines as having perfect acidity and freshness with remarkable flavors and textures, and red wines as excellent structured with deep red colors, luxurious tannins and exquisite fruit-forward aromatics.
\nAbout The Vineyard
\nThe 2023 Rosé of Pinot Noir displays the incredible fruit intensity, and elegance, of our Estate Vineyard, to produce a unique rosé. When choosing a block for this wine, we selected specific rows from one of the coolest corners of the property. Shaded from the afternoon sun by a steep hillside to the West, this block is perfectly suited for our 100% Estate Vineyard Rosé of Pinot Noir.
\nWinemaking
\nThe grapes for this wine were meticulously hand-harvested at night, then promptly brought to the winery in the early morning to maintain coolness. The gentle pressing, reminiscent of sparkling wine production, minimizes color extraction and reduces harsh tannins. After pressing, the juice undergoes fermentation in stainless steel tanks at a low temperature, emphasizing varietal expression. The use of selected yeast strains highlights Pinot Noir's aromatics and mouthfeel. Fermentation in different lots allows for the exclusive creation of a 100% whole cluster pressed rosé, sourced solely from the estate vineyard.
\nTasting Notes
\nArtesa’s 2023 Estate Vineyard Rosé of Pinot Noir reflects our dedication to precision winemaking. Fermented to dryness, it emphasizes Pinot Noir's renowned vibrant fruit aromatics and bright acidity. Delicate notes of raspberry, citrus blossom, and bing cherries grace the nose, while the palate reveals hints of juicy strawberry and pomegranate. The wine culminates in a lingering finish, inviting repeated enjoyment.
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Appellation: LOS CARNEROS
Harvest September 2023
Technical Data: ALC: 13.2 %; TA: 6.18 G/L; pH: 3.18
Cooperage: 70% of the wine was fermented and aged in stainless steel tanks – 30% aged in neutral French pouncheons.
Production 290 Cases
\n
The 2023 Vintage
\nIn 2023, heavy winter and spring rains delayed budbreak and set the stage for one of the latest vintages in decades. Cooler spring temperatures led to an extended flowering period with our team applying post-veraison thinning to achieve a balanced crop. As the season progressed, temperatures remained below average, which provided additional time.
\nOur 2023 whites are crisp, with ideal flavor development and bright acids, and the reds are pure, supple and balanced, with vibrant acidity, fresh flavors, and intense colors.
\n\n
About The Vineyard
\nGrapes for this wine were sourced from a selected premium vineyard in the Los Carneros Napa Valley. The vineyard in Los Carneros targeting well drained, rich loam soils, where this varietal thrives. An internal leaf thinning in the form of a tunnel was carried out to promote air circulation and the health of the grapes during the ripening period. These vines produce a Sauvignon Blanc highlighted with a citrus zest and a fine grained minerality. Our intention was to produce a bright, crisp, and mineral driven Sauvignon Blanc.
\n\n
Winemaking
\nThe grapes were harvested at two different stages of ripeness: an early harvest to achieve citrus aromas and a second harvest two weeks later to obtain ripe and tropical aromas. Our winemaker used a method known as “cool skin maceration” where the destemmed and crushed grapes were macerate during 3 hours into the press. After this time, the grapes were pressed very gently to extract the juice from the grapes. This yields a Sauvignon Blanc juice of great elegance, minimizing harsh tannins that naturally exist in the skins, seeds and stems. Once the juice in the tank, there was a 7 days lees maceration at very low temperatures (around 35°F). The wine was fermented with a natural yeast and aged on light lees, in stainless steel tanks and neutral pouncheons to preserve the bright, fruit-driven flavors.
\n\n
Tasting Notes
\nLemongrass, pink grapefruit and flint lift from the glass and fill the mouth with flavor. This vibrant and energetic wine is unctuous, bold, crisp and delicious.
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Varietal Composition: 95% Chardonnay (40% wente clon – 55% musque clon) – 5% Albariño.
\nAppellation: Artesa Estate Vineyard, Los Carneros, Napa Valley
\nHarvest: Chardonnay wente clone – Chardonnay musque clone – Albariño
\nTechnical Data: ALC: 13.8 / TA: 5.8 G/L / pH: 3.40
\nCooperage: Chardonnay: 80% fermented and aged in concrete tanks – 20% aged in new French oak. Albariño 100% fermented and aged in stainless steel tanks.
\nAging: 24 months aged – 12 months in bottle.
\nProduction: 280 Cases
\nCellar Through: 6 Years
\nAbout The Vineyard
\nThe soils (Bressa-Dibble) are light textured silt loam and different from the common Carneros soils that are known as “shallow, heavy clay.” This unique terroir provides high drainage capacity and regulates vine vigor. Among the clone selections the Wente clone gives us fruit that offers unique richness and concentration along with vibrant acidity and depth, the musque clone displays flowers aromas, lower acidity, and ripen fairly fast, adjusting perfectly to our Carneros terroir.
\nLos Carneros is the perfect region for planting Spain’s most famous white grape – Albariño. This variety loves cool weather and ripens late without reaching high alcohol levels. For this reason, we planted the vines in our Estate Vineyard, on a steep, well drained block, with the perfect amount of morning sun and afternoon shade.
\nWinemaking
\nHand harvested at night, estate grown, whole cluster pressed using a slow champagne cycle that gently pushes the must rendering clean juice but few solids; fermented on the native yeast, followed by full malolactic on the natural bacteria. Both Chardonnay clones were fermented at cool temperatures around 55F. The Albariño must was kept at 41F for 15 days, a method cold “stabulation”, to increase the aromatic compound in the wine. The wines were racked from its lees every 12 months. Weekly lees stirring while aged to add complexity and enhance mouthfeel.
\nTasting Notes
\nThis beautifully shows at the beginning pineapple mermalade notes of caramel elegantly fuse with hints of honey. The wine opens with a rich entry, then rounds out in the midpalate, where sweet vanilla oak converges with a pear and white flowers finish. Opulent and refreshingly crisp.
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Appellation: Los Carneros – Estate Vineyard
Production: 500 cases
Aging: 80% stainless steel, 20% concrete
Harvest: September 2024
Cellaring: Up to 3 years
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\nHand-harvested at night to preserve freshness, the grapes were promptly brought to the winery and gently whole-cluster pressed. A delicate press cycle with minimal rotations helps avoid extracting excessive malic acid and astringent tannins from the skins, seeds and stems.
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\nThe 2024 vintage was shaped by abundant winter rainfall followed by a long, dry growing season, providing ideal conditions for balanced vine development and exceptional fruit quality.
\nThe cool influence of San Pablo Bay encouraged slow, even ripening, preserving vibrant freshness while allowing depth, concentration and complexity to develop. Dry conditions during harvest allowed each parcel to be picked at optimal maturity.
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\nAlcohol: 13.4% ABV
TA: 5.8 g/L
pH: 3.25
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Harvest: October 2018
Technical Data ALC: 14.2% by vol; TA: 7.0 G/L; pH: 3.48
Cooperage: 100% French Oak, 40% New Oak
Production Cases (750ml): 1,500 Cases
\nProduction Cases (1500ml): 22 Cases
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The Vintage
The perfect growing season in Napa Valley, the 2018 vintage was characterized by moderate temperatures throughout the spring and summer that allowed for the ideal growing conditions; consistent and steady. We began harvest on August 21 followed by unseasonably cool weather that allowed for most of the fruit on our Estate to remain on the vine for an additional week or two. This extended hang-time was great for the maturation of flavors and overall quality of the fruit.
Harvest kicked into full swing in early September and was completed on October 20, about two weeks later than the previous vintage. The combination of a perfect growing season and a long harvest allowed for the fruit to demonstrate clean, mature flavors with wonderful balance and acidity. The 2018 wines will show great elegance, yet with concentrated flavors that possess finesse for years to come.
About The Vineyard
\nNapa Valley produces some of the world’s greatest Cabernet Sauvignon, because of its unique geology and climate. The grapes used to produce this wine were sourced throughout the valley, with the ultimate goal to produce a wine that could display the incredible range of distinct terroirs our valley has to offer. We sourced fruit from Atlas Peak, in a vineyard that sits at nearly 1500 feet of elevation, with rocky, well drained soils. The remainder of the grapes came from Napa Valley’s areas of Rutherford, Oakville and Oak Knoll. These vineyards contribute sweet berry notes and supple tannins to the wine.
\nWinemaking
\nThis wine pays homage to the premier grape of the Napa Valley, Cabernet Sauvignon. After the grapes form each vineyard were hand-picked at night, to ensure pristine condition of the fruit, they were placed in separate stainless-steel tanks for fermentation. After a 4-day cold-soak period, the grapes were fermented for an average of 30 days. The free run juice was placed in a combination of 40% new French oak (225-liter French oak barrels and 500 liter French oak puncheons), for 22 months of aging. All vineyard lots were kept separate until our winemaker, Ana Diogo-Draper, made her final blending decisions to craft a complex, elegant style that demonstrates the balance of complexity, intensity and lushness that this region does like no other.
\nTasting Notes
\nThis Limited Release Cabernet Sauvignon is a combination of highly sought after, select vineyards across multiple appellations. Each vineyard was produced and aged separately before blending the final wine. The wine opens with aromas of black cherry, tobacco, and macerated blackberries. On the palate hints of espresso bean, blueberry, and boysenberry are layered by a touch of vanilla toast and supple tannins lead to a pure finish that is long and elegant.
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