Mayacamas Vineyards has a rich history of grapegrowing and winemaking traditions that date back to the 1880s. Our stone winery, finished in 1889, has aged wine inside it’s doors for over 130 years. Our practices today remain rooted in that history and legacy – with farmed soils and cellar walls providing for continuity of place and style.
Our vineyards span 50 acres of the 475-acre Estate on the south face of Mt. Veeder. At elevations ranging from 1,800 ft to 2,200 ft, our ridge top vines are influenced both the San Pablo Bay to the south and the Pacific Ocean far to the west.
While each vintage is different our climate typically consists of cool, wet winters and warm dry summers. Composed primarily of weathered volcanic rock and ash, our soils are well-drained, rich in minerals but low in organic matter. Under these conditions our sturdy vines produce small, intensely concentrated berries which are fundamental to executing our wine style.
Since the 1950’s the vinification and élevage of Mayacamas has remained remarkably consistent and our continued commitment to employ classical techniques and tools is integral to the character of these wines.
The Mayacamas style begins with an early harvest to preserve acidity and encourage bright, vibrant flavors. The wines see extended ageing in neutral oak vessels ranging in size from small barrels to large foudres, some in use since the 1920’s. Finally, the wines are released only after further time in bottle, ensuring the elements coalesce into a complete wine.
Our traditional winemaking methods result in deeply age-worthy wines. Because of the remarkable ability of these wines to continue to improve with decades of ageing, we are committed to holding back a percentage of production for re-release in the future. Just as we look forward to the bright future of Mayacamas, it is imperative that we revisit the wines of vintages past; ensuring the long arc of this celebrated place informs our stewardship.