For many wine enthusiasts, bigness in red wine is always a virtue – especially those opaque, jammy, blockbuster cabernets with plenty of tannins. It’s a style that’s dominated the story of Napa Valley reds for years. But an alternative Napa Valley style has also earned accolades over the years, the balanced, more complex wines made from the grapes grown in the volcanic soil on the steep slopes that rise from the Valley floor separating the Napa Valley and Sonoma County to the west.
The Spring Mountain AVA (American Viticulture Area), with its diverse topography, volcanic soils, and high elevations exceeding 2500 feet, has produced award-winning reds with intense fruit and elegance and balanced tannins for decades. It’s a location that encompasses about 8,600 acres above St. Helena on the eastern slopes of the Mayacamas Mountains. With approximately 1,000 acres dedicated to grapes, the area contains a patchwork of steeply-terraced vineyards sometimes hidden in the rolling, deeply-wooded terrain.
“It’s a time of renewal, and we’re hugely positive and committed to revitalizing the hillside vineyards and wineries. There’s a lot of strength on the Mountain.” –Elizabeth Marston, Marston Family Vineyards
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