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Mayacamas Vineyards

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The Story
Winemaking

The steep rocky slopes of the vineyards at Mayacamas yield small crops of tiny, intensely flavored grapes that result in full character development in the wines.  Classic winemaking methods allow the essence of the terroir to be fully expressed.  Each varietal preserves a purity, intensity and ageability that is a characteristic of Mayacamas wines.

About 1,500 cases of Cabernet Sauvignon are made each year. Following fermentation, the wine spends two years in large American oak casks followed by a year in 60 gallon French oak barrels. The wines are released at about five years of age and we recommend that Mayacamas Cabernet Sauvignon be consumed at twelve to twenty five years of age; although some vintages will be at or near their best for even longer.

Annual production of Chardonnay also averages nearly 1,500 cases. A year of aging in 60 gallon French oak barrels precedes bottling. These wines usually reach maturity at five to eight years of age but some hold near their peak for many more years.

Just a few hundred cases of Merlot are made each year.  Mayacamas Merlot is an uncommonly serious and complex expression of this varietal.  The structure and soil expression complementing Merlot’s dark fruit, tobacco and cedar.

The legendary winemaking style of Bob Travers continues onward under our watch; keeping alive this great tradition of age-worthy, classic mountain wines remains a cornerstone of our winemaking philosophy.