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Our Wines
Acacia winemaking starts in the vineyards well before harvest, with meticulous pruning, careful canopy and cluster management, cover crops between the vine rows, and constant monitoring of both soil moisture and grape development. Harvest begins only when Matthew and his staff are satisfied the grapes have reached maturity, with the proper balance of flavor and acidity.
Hand-harvested and hand-sorted to assure that only ripe, undamaged grapes enter the winery, our Pinot Noir and Chardonnay receive meticulous care during their transformation into wine. Acacia winemaking is all about control, gentle handling and allowing the wines to express vineyard character. Pinot Noir is crushed and fermented in stainless steel tanks, with frequent punching down for optimal extraction. After a period of extended maceration, which is determined lot-by-lot and followed by gentle pressing, the young Pinot Noir is transferred into small French oak barrels to age. Chardonnay is pressed and cold-settled, then racked primarily into small French oak barrels to ferment and age, with frequent lees stirring and partial malolactic fermentation to enhance richness and complexity. Only toward the end of barrel aging are decisions made regarding blending and individual lots for single-vineyard wines.
Acacia Carneros Pinot Noir exhibits seductive rose, teaberry and Satsuma plum aromas. Intriguingly layered red- and black-fruit flavors, complemented by delicate spice notes and buttressed by silky tannins, stay harmonious through the lingering finish.
Acacia Carneros Chardonnay’s opulent aromas of crème brûlée, apple and citrus are the prelude to generous pear, lemon verbena and ginger flavors, all accented by integrated oak nuances. Subtle cream notes smooth the palate and add finesse to the crisp finish.
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