Region

Napa Valley Win

Napa Valley, an hour’s drive north of San Francisco, California, is the most famous and prestigious wine region anywhere in the New World. Although a number of grape varieties are grown in the valley’s vineyards, the area is particularly known for its Cabernet Sauvignon. The classic ‘Napa Cab’, the archetypal Napa Valley wine, is a rich, oak-aged red with aromas of blackcurrant, boysenberry, liquorice, vanilla and smoky, bittersweet chocolate.

Situated immediately north of San Pablo Bay, the valley runs roughly SE – NW for approximately 35 miles (60km) between the Vacas and Mayacamas mountain ranges (to the east and west respectively). The scenic 40-minute drive between the Napa and Calistoga townships passes through some of the most valuable viticultural real estate on Earth.

There are several reasons for Napa Valley’s global renown as a wine region. Most obvious is that the wines are produced to high standards, in a popular style, and are very well marketed. Then there is the region’s accessibility from San Francisco. This draws millions of wine tourists to the valley each year to sample its wines and world-class gastronomy. And no less important (even after almost four decades) is the triumph of Napa Valley wines over their rivals from Bordeaux and Burgundy in the 1976 Paris Judgment.

Wine has been made in Napa Valley since the 19th century, but it is only since the 1960s that wine of any particular quality has been produced. The founding pioneers of Napa Valley winemaking were George C. Yount (see Yountville), and John Patchett and his winemaker Charles Krug, founder of the eponymous winery. Also of note are the Beringer brothers Jacob and Frederick, whose Beringer Vineyards (est. 1875) is one of California’s oldest continuously operated wineries and features on the the U.S. National Register of Historic Places. Robert Mondavi, who established his winery in 1966, is considered to be one of the pioneers of Napa’s modern wine industry, as well as being one of the first proponents of varietal labeling.

The range of grape varieties grown in the Napa Valley has evolved steadily over the 150 years since Yount planted his first vines. Cabernet Sauvignon has risen confidently to become Napa’s star performer, and is the most widely planted grape in almost all of the valley’s sub-regions. The notable exception to this rule is Carneros, whose cool, breezy mesoclimate is better suited to Pinot Noir and Chardonnay. Merlot is also prominent, although since its fall from favor in the 1990s it is now used mostly as a blending component for Napa’s Meritage wines and Bordeaux blends. Although it represents only a small proportion of the valley’s vineyard area here, Zinfandel remains significant in the Napa wine portfolio. Hillside sites above the valley floor provide exactly the kind of warm, dry environment in which Zinfandel (California’s signature variety) performs best, particularly on rocky, free-draining slopes.

White wines are strongly outnumbered here, but play a valuable supporting role, bringing an element of diversity to the valley. Once upon a time, Riesling was the variety of choice, but has now been replaced almost completely by Sauvignon Blanc and Chardonnay.

Climate, geology and topography are three essential components in what makes Napa Valley such a first-rate viticultural area. The combined influences of San Pablo Bay and the hills of the North Coast Ranges are responsible for the valley’s very particular mesoclimate. The bay generates morning fog, and the hills channel it inland, up into the valley. Without this fog that comes rolling in from the bays, the valley’s climate would be substantially warmer than it is, making it difficult to achieve structure and balance in the wines. The fog doesn’t reach the higher parts of the valley, however, leaving these to rely on the cooling effects of altitude to keep their vines in balance.

Vineyard History

The State Lane Vineyard was made famous by Beringer Estate as one of the original components of their Private Reserve Cabernet Sauvignon program. In 1976 they signed a 30-year lease and planted a 16-acre vineyard with Roy Raymond (later of Raymond Cellars).  In 1999 Phylloxera destroyed the vineyard and it had to be ripped out.  In 2000, our family purchased the property. Upon taking ownership of the vineyard, we conducted extensive soil and microclimate tests, discovering in the process how extraordinary the vineyard site is.  In 2002, the entire vineyard was replanted to 5 blocks of Merlot, 7 blocks of Cabernet Sauvignon and 1 block each of Cabernet Franc and Petit Verdot, utilizing specific rootstocks and varietal clones to optimize the terroir. These blocks range from as small as 0.2 acres to as large as 1.73 acres, and are very tightly spaced.  We are planted on 16-acres to 60% Cabernet Sauvignon 30% Merlot, 8% Cabernet Franc and 2% Petit Verdot.

All of our wines are Estate Grown & Bottled and all carry the vineyard designation of State Lane Vineyard.  Our first commercial vintage (2004), was produced by Helen Turley.  For the 2005/6 vintages, Helen’s protege Rob Lawson (Napa Wine Company), was hired, along with Denis Malbec, from Chateau Latour, Pauillac, to oversee winemaking duties.  As of 2007, Denis Malbec became our sole winemaking consultant.  In the spring of 2016 we lost Denis Malbec to a tragic auto accident.

In the summer of 2016 we brought in Anthony Arcudi to be our winemaking consultant.  For the past 9 years Tony has been an assistant to famous winemaker Heidi Peterson Barrett.  Lou and Louis Jr., continue to be intimately involved in all decisions from the vineyard, to winemaking to blending trials and to bottling of all of the wines.

Vineyard Management Philosophy

Looking across the State Lane vineyard one immediately senses that the vineyard is different.  Cultivated with passion and a singular vision, the 15 acres are meticulously hedged and maintained.  There is continuity in the way the vines are planted, cared for and harvested that will insure that there is unwavering quality of grapes for each vintage.

We know that it’s an old “Cliché” that great winemaking begins in the vineyard.  However, it is true and we believe in it and we practice it.  In other words “We walk the talk” with fervent passion.

Ilsley Vineyard Management does all of the farming from pruning to harvesting.  They share our phylosophy about how sacred the vineyard is and how it is the most important part of a great bottle of wine.

From the moment we were blessed with the opportunity to purchase State Lane Vineyard we dedicated ourselves to maximize the soil, the soul, the spirit and the proprietors’ fanatical commitment to quality and the expression of this famous vineyard in every single bottle that will be produced.

Grape Growing Philosophy

The vineyard is planted 4-5 times more densely than is typical for Napa Valley.  We have 2,640 vines/acre compared to the more typical 660 vines/acre.  In fact we’re planted more like the “First Growths” in Bordeaux at 6,500 – 7,000 vines/hectare.  At the higher density spacing the vines produce smaller berries with higher skin-to-juice ratios and more intense flavors and aromas.

The higher density spacing also induces natural stressing of the vines without artificial human intervention, like shutting watering off or withholding critical nutrients.

We aim to grow grape clusters with uniform small berries that will give our wines intense flavors with complex aromas and a full bodied structure that will be in harmonies balance.

We take extraordinary measures to make sure that only the very best grape clusters are harvested, leaving many clusters out in the vineyard.  We normally drop around 5 tons/acre and only bring in around 3-3-1/2 tons/acre.

Grape Growing Philosophy

The vineyard is planted 4-5 times more densely than is typical for Napa Valley.  We have 2,640 vines/acre compared to the more typical 660 vines/acre.  In fact we’re planted more like the “First Growths” in Bordeaux at 6,500 – 7,000 vines/hectare.  At the higher density spacing the vines produce smaller berries with higher skin-to-juice ratios and more intense flavors and aromas.

The higher density spacing also induces natural stressing of the vines without artificial human intervention, like shutting watering off or withholding critical nutrients.

We aim to grow grape clusters with uniform small berries that will give our wines intense flavors with complex aromas and a full bodied structure that will be in harmonies balance.

We take extraordinary measures to make sure that only the very best grape clusters are harvested, leaving many clusters out in the vineyard.  We normally drop around 5 tons/acre and only bring in around 3-3-1/2 tons/acre.