Acacia’s pioneering founders recognized the climate of the Los Carneros region was ideal for growing Chardonnay and Pinot Noir long before Carneros was designated as an official American Viticultural Area (AVA). Their goal in launching Acacia was to achieve a certain balance in Pinot Noir that, at the time, only existed in old world wines. They wanted to make a single-vineyard California Pinot Noir that was both complex and delicate - a wine that heightened the enjoyment of food, making everything a little more delicious.
Today, that quality is what draws aficionados and novices alike to Acacia wines. It’s what has helped put Carneros on the map. And it’s what continues to inspire winemaking at Acacia after more than 30 years, from the ferocious belief in the possibility of this place to the artistry of capturing its essence in a glass.