French winemakers have a term that “something” about a place that grows great wines – terroir. Strictly translated, terroir refers to the earth, to soil. In practice, the term encompasses everything in the geography of a place that affects the grapes grown there: the slope and orientation of the hillsides, the climate and weather, the soil’s chemistry and myriad other factors. All together, the terroir of a particular grapegrowing region stamps its wines with a character recognized as unique.

The idea of terroir has a mystical aspect. How the wind, salt water, tides, moist air, cool breezes, flat marshes, minerals and sunshine, combined with the craft of a winemaker can produce wines from one vineyard as different from the wines of another is nature’s wonder.

BUT -- when “Carneros” appears on a wine label, it assures you that 85% of the grape variety in the bottle comes from the Carneros AVA.

The factors that influence grapes – sun, wind, temperature and humidity – produce a geographic alchemy that results in the white and red magic of Carneros wines. These factors also shape the environment of our land and the natural habitats that set the range of all plants and animals. Tying it all together are the people who live here and work the land, the special blend that creates the special something called Carneros.