History In the early 1960s, grape growing districts were beginning to distinguish themselves by climate, location and soil structure. Now referred to as terroir, it is this combination of factors in a grape growing region that contribute distinct characteristics in the final bottling.

Monterey Monterey County gained its reputation as a premium wine producing region in 1960 when Professor A.J. Winkler, a viticultural authority from the University of California at Davis, published a report classifying grape growing districts by climate. Monterey County was classified as Regions I and II, comparable with the premium regions of Napa, Sonoma, Burgundy and Bordeaux. This recognition came at an opportune time for Monterey due to the increasing demand for high quality table wine in the U.S. market.

Climate Monterey County experiences a longer growing season, a shorter frost season, less rainfall and just the right amount of warm days to bring harvest into full swing approximately two weeks later than other California regions. The resulting fruit develops intense flavors and the optimal sugar to acid balance.

Location Monterey County is located within California’s Premier Central Coast winegrowing region. The region runs from Monterey Bay into the Santa Lucia and Gabilan mountain ranges with eight different appellations: Carmel, Chalone, Santa Lucia Highlands, Arroyo Seco, San Bernabe, San Lucas, San Antonio Valley and Hames Valley.

Varietals Monterey County proudly produces the following red and white grape varietals: Chardonnay, Chenin Blanc, Gewürztraminer, Muscat Blanc/Canelli, Pinot Blanc, Pinot Gris, Sauvignon Blanc, Semillon, Viognier, Riesling, Malvasia Bianca, Marsanne, Orange Muscat, Cabernet Sauvignon, Merlot, Cabernet Franc, Gamay, Grenache, Petite Syrah, Pinot Noir, Sangiovese, Syrah, Zinfandel, Barbera, Malbec, Mouvedre, Nebbiolo and Petit Verdot.