Why it matters
The producer
Mayacamas is a Napa Valley vineyard and winery whose vinification has remained consistent since the 1950s, with a continued commitment to classical techniques. JH Fisher, a German immigrant and San Francisco pickle merchant, built the winery, which was largely abandoned from the 1906 earthquake until 1941.
Jack and Mary Taylor later purchased the winery and its 260 acres with their three children, then planted Chardonnay with budwood from Wente's Livermore Valley Vineyard. Phil Cotturi was brought in to replant vines affected by phylloxera and planted on AXR rootstock, institute organic viticulture and continue dry farming. Since 2013, the Schottenstein family and winemaker Andy Erickson have overseen Mayacamas. During the 2012 vintage, the winemaking team worked with Travers and used existing old casks instead of new oak.
Place and vineyards
Where the wines begin
The vineyards run from 1,800 feet at the winery to about 2,200 feet, while the property's highest slopes reach around 2,400 feet. The area often receives twice the average rainfall of the valley floor. All mature vineyards are dry farmed, meaning the vines rely on rainfall instead of irrigation, and yields are often 1 to 1.5 tons per acre.
Wines to know
The range in view
The range includes Mayacamas Cabernet Sauvignon 2019, Mayacamas Chardonnay 2022 and Mayacamas Chardonnay 2023. The Cabernet is a North Coast red with fruit, acidity and tannins, and a drinking window through 2045.
The two Chardonnay wines are North Coast whites. The 2023 Chardonnay has notable acidity, a broad palate and depth, and can be cellared for at least a few years. The 2022 Chardonnay is the earlier vintage in the pair.