We selected the Syrah, Zinfandel and Mourvedre fromthe Paso Robles American Viticultural Area (AVA) in San Luis Obispo County. Here, in the inland rolling hills of the southern part of California’s Central Coast appellation, these two varietals develop rich, balanced flavors and velvety tannins under sunny skies. We harvested the Merlot from our Paris Valley Ranch estate vineyard in the San Lucas AVA in Monterey County. The Grenache came from 30-year-old, head-trained vines in San Benito County, while the Petite Sirah vineyard is rooted in this county’s Paicines sub-AVA.
Total Acidity: 0.84 g/l 13.8% abv pH:3.7
Acacia has always taken an idealistic view. It comes from our unshakable faith in the tremendous potential of the windy hillsides of Carneros, overlooking San Pablo Bay. Long before the climate of this American Viticultural Area (AVA) was recognized as ideal for growing Chardonnay and Pinot Noir, Acacia’s pioneering founders were convinced of it.
Their goal when they launched Acacia was to achieve a certain balance in Pinot Noir that, at the time, existed only in French wines. They wanted to make a single-vineyard California Pinot Noir that was both complex and delicate—a wine that heightened the enjoyment of food, making everything a little more delicious.
Today, that quality is what draws aficionados and novices alike to Acacia wines. It’s what has helped put Carneros on the map. And it’s what continues to inspire winemaking at Acacia after more than 30 years, from the ferocious belief in the possibility of this place to the artistry of capturing its essence in a glass.