In the world of winemaking California has come a long way in a very short period of time. Europe's head start was not just centuries but in some cases millennia. During the Middle Ages most of the tedious work involved in viticulture fell under the purview of Monks who saw it as their holy duty to produce good wines. Through years of trial and error they slowly figured out which grapes performed better in which regions and under which conditions. The French system of wine classification, the Appellation d'Origine Controlée (A.O.C.) is still largely based upon the work of those medieval Monks.
Winemaking in California shares two things with that in France. There is a similar religious connection. Spanish Friars were amongst the first to produce wines in the state from their mission settlements. And secondly, the American Viticultural Area (or AVA) designation is similar to France's A.O.C. But what thrust California into the limelight was not their interpretation of tradition but rather their embracing of technology. And advances came fast and furious. But whereas technology can produce can produce good wines, tradition produces great ones and California is beginning to realize their potential lies in the perfect blend.
Even the most casual wine lover knows Burgundy, they probably know the Cote d'Or, and to take it a step further, maybe Nuits St. Georges as well. The same cannot be said of California, however. You may heard of Monterrey, but how about Arroyo Seco or San Barnabe? These are just two of the nine AVA designation areas within the Monterrey region. The purpose of the establishment of these areas is to provide the the consumer with more information about where and under what conditions the grapes were grown. This is the American version of terroir. The only problem is that outside of California these designations are virtually unknown.
As an introduction let's look at the Monterey Wine Country. As stated before there are nine appellations, areas that are different enough to warrant a separate classification. If you understand the characteristics of that area you can begin to predict the style of wine that area might produce. The region is most strongly influenced by the Monterey Bay whose waters stay a frigid 50 degrees in the summer. This sends a stream of cool air down through the valley that loses influence as the valley moves south. Northern Monterey can be quite cool and favors the cool weather grapes like Pinot Noir and Chardonnay. But in the south, heat loving varietals thrive such as Syrah, Cabernet Sauvignon and Merlot. If you see it as a memorization exercise, it might seem daunting. But if you see it as an opportunity to try new wines, it can be a lot of fun!
Here is a brief rundown of the nine AVA's within the Monterrey region:
1. Monterey - This is the largest AVA in the region and extends the length of the valley. As such it incorporates many different microclimates and provides growers with a wide range of grape growing possibilities. Due to its massive popularity over half of the region is planted in Chardonnay.
2. Carmel Valley - This small appellation is located to the west of Monterey. With a temperature that can vary 50-70 degrees every summer day, the grapes planted in this region develop a rich complexity. Look for Carmel Valley Cabernet Sauvignons and Merlots, along with Chardonnay, Cabernet Franc and Malbec.
3. Santa Lucia Highlands - This narrow strip of land on the western slopes of the Salinas River Valley was granted its AVA in 1991. The southeastern facing vineyards can soak up the morning sun and are cooled in the evening by the maritime breezes. Cool climate varietals abound, Chardonnay, Riesling and Pinot Noir.
4. Chalone - This very small appellation, east of the valley, has the oldest producing vines in the county. The area's unique soil composition of decomposed granite with clay and limestone supports Chardonnay, Pinot Noir and Pinot Blanc. The terroir favors the production of old world style wines.
5. Arroyo Seco - This AVA is located about midway down the Salinas River Valley, with a little offshoot in the protective surrounding canyon. The main part of the region favors white burgundy varieties, whereas the canyon protected area suits the bordeaux grape varieties.
6. San Bernabe - This is one of the newest AVA's in the region. There are close to 5,000 acres planted in the numerous San Bernabe microclimates. As such the area boasts plantings of 20 different varietals including Merlot, Syrah, Pinot Noir, Chardonnay, Sauvignon Blanc and Riesling.
7. San Lucas - Located near the southern tip of the region this land was used primarily for cattle grazing until the 1970's when the first vineyards were established. The plantings are almost equally divided amongst Cabernet Sauvignon, Merlot, Sauvignon Blanc and Chardonnay.
8. Hames Valley - This AVA is located at the far south of the Monterey region. The terrior is similar to its well-known neighbor Paso Robles and the wines produced here a decidedly new world. Look for the bordeaux varietals of Cabernet Sauvignon and Merlot.
9. San Antonio Valley - This is the region's newest AVA only established in 2006. The summer days here can reach 100 degrees and the night can fall to the 50's. The heat favors big, bold reds made from Rhone Valley and Bordeaux varietals.
For more information on Monterey Wine Country click here.
To see the ViniCodes™ on four Monterey Pinot Noirs click here.
