Since 1979, Acacia Vineyard has been making world-class Chardonnay and Pinot Noir wines from the Carneros American Viticultural Area (AVA) in Napa Valley. We founded A by Acacia to expand our passion for Chardonnay and Pinot Noir to other distinctive California wine regions including select spots in Sonoma County and along California’s Central Coast. We have also begun sourcing classic Rhône varieties—Syrah and Grenache—from the Central Coast and Lodi AVAs for our Rosé. Each of our wines displays expressive fruit, exceptional balance, and the characteristics of their unique growing regions.
The fabulous 2015 vintage even surpassed the 2014 vintage in grape quality. A very low-rainfall winter was followed by a dry, warm spring and nearly ideal summer. These factors resulted in balanced vine canopies, excellent fruit set and small, concentrated grapes. Perfect weather throughout harvest—fostering intense, beautifully balanced and expressive wines— crowned the vintage.
To achieve the balance of fresh fruit expression, silky texture and sumptuous complexity, we fermented 65 percent of the Chardonnay juice in oak barrels and cold fermented 35 percent in tanks. The wine completed malolactic fermentation to round the acidity and add hints of crème brûlée to the lingering finish. All of the wine was stirred (bâtonnage) during six months of aging on the yeast (sur lie) to integrate flavors and enhance silkiness.