Grape Varieties

Cabernet Franc (Cah-ber-nay Frahnk):From the same family of grapes as Cabernet Sauvignon, Cabernet Franc grapes grow in cooler climates and produce aromas of berry fruits. The wines of the Cabernet Franc are velvety and rich.

Cabernet Sauvignon (Cah-ber-nay Sow-vee-nyon):The most popular red wine grape, the Cabernet Sauvignon thrives in warmer climates. Wines from Cabernet grapes are firm and strong-bodied and dark red with the bouquet of cedar, blackcurrant, and blackberry and sometimes mint. Cabernet contains a lot of tannin, which leads to a good red wine when properly aged.

Carignane (Ca-ri-nyan):Carignane grapes produce deeply colored, tannic wines. Its strong character makes it the perfect grape for blending with rich full-bodied wines.

Chardonnay (Shar-don-nay):The popular white Chardonnay grape is versatile and reliable, and is consistently good in a variety of conditions and processes. Chardonnay is generally rich, fresh, fruity and on the dry side. It tends to taste of melon and peach, sometimes with an oaky flavor. Some will age up to 10 years. The wine made from the Chardonnay grape is often aged in small oak barrels to produce strong flavors and aromas, including "oak," "vanilla," and malolactic fermentation imparted "creamy- buttery" components.

Chenin Blanc (Shen-in Blahnk):Chenin Blanc grapes are highly versatile, producing wines ranging from very dry to very sweet. Even in a hot climate, Chenin Blanc wines produce high yields and well-balanced acids. Great on its own, or blended in champagnes and wines, the Chenin Blanc grape makes intense, spicy, slightly sweet wine. Chenin Blancs have a strong acidity that modulates the sweetness and promotes good aging.

French Colombard:One of California's top white-wine grapes, French Colombard produces a crisp, moderately dry, spicy wine that goes well with lightly seasoned dishes. It should be drunk young (under 4 years) and always served chilled.

Gewürztraminer (Ge-verz-tra-mi-ner):The grayish-pink grapes of the distinctive Gewürztraminer variety produce wines with a golden color and the sweet aroma of roses and honeysuckle. The name literally means "spice" in German, and has a ground pepper, floral, and nutty taste.

Merlot (Mer-loh):The Merlot grape is fruity and velvety on its own, and blends well with stronger, more tannic grapes such as Cabernet Sauvignon. On its own, Merlot is similar in flavor to Cabernet Sauvignon, but tends to be softer and mellower. It also matures sooner than Cabernet. Merlot grapes have gentle flavors of cherry, honey, and sometimes mint.

Pinot Noir (Pea-know Nwah):The classic champagne grape, Pinot Noir was first grown by Cistercian monks in the Champagne region of France. Pinot Noir grapes are also used to create spicy, elegant red wines with lower tannins than Cabernet Sauvignon. Pinot Noir requires great care in growing and processing to produce fine quality champagne and wines.

Sauvignon Blanc (Sow-vee-nyon Blanhk):Related to the Cabernet Sauvignon grapes, Sauvignon Blanc has aromas of blackcurrants and gooseberries with a fresh acidity and mineral overtones. It is the second most popular white variety after Chardonnay. The Sauvignon Blanc grape imparts a grassy, herbaceous flavor to wine.

Syrah:Originally from the northern Rhone in France, The Syrah grape produces full-bodied, robust wines with complex aromas of violets, black cherries, wild herbs, liquorice and other spices. Syrah tends toward a minerally, blueberry, or sometimes spicy and peppery type of flavor.

Zinfandel:The Zinfandel grape features a spicy, fruity, raspberry flavor making fruity red wines ranging from smooth and light to rich and velvety. Thought originally to come from southern Italy, Zinfandel is an important California grape used to produce both robust red wine as well as very popular "blush wines" called "white Zinfandel.”