Alta Maria’s approach in the cellar is one of restraint and minimalism to showcase the purity of fruit from our region. We make our wines with our hands and feet and prefer the use of neutral oak and stainless steel to enhance the wine’s natural freshness and exuberance.
For Chardonnay, we are inspired by the wines of Chablis and Meursault appreciating the bright acidity that comes from the citrusy side of the grape. By opting for older barrels and stainless steel, our Chardonnays tend to have more lemon/lime characteristics, salinity, vibrancy and light nutty spices from the gentle use of oak. Because the majority of our vineyard sources were planted in the 1970’s, our whites have an extra presence on the palate that is only derived from older vines.
Our Pinot Noirs are fermented in small batches allowing each pick to maximize its aroma, character and flavor. Like our white wines, our Pinot Noirs are also mostly sourced from vineyards planted in the early 1970’s and therefore have an added complexity and density to them that you do not find in younger vineyards. All Pinot Noirs have some percentage of whole-cluster fermentation because we like how this approach affects how pretty our reds smell and how the spice, earthy and structural components weave through the wines. Lastly, our Pinot Noirs see very little new oak so as to maximize the purity and showcase the quality of each site.
|sauvignon blanc||chardonnay||pinot noir||cabernet sauvignon|