By Gary L Peters
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Additional resources for American Winescapes: The Cultural Landscapes Of America's Wine Country
Example text
Some develop a black-peppery characteristic, whereas others taste distinctly of bell peppers, though vin'culmral practices have reduced this particular characteristic considerably. The latter was especially common in some of the earlier Cabernet Sauvignons from the Salinas Valley in Calihrnia. Cabernet Sauvi- gnon wines are alinost always ag-ed in oak (usually French, somedmes &h~erican), which adds layers of flavor and complexity. Although the Cabernet Sauvignon grape can be grown within a range of climates, it does hest where condidons are at least similar to those of France5 Bordeaux region.
Yields range from around five tons per acre in the cooler climates to up to eight tons per acre in the warmer climates of the Great Central Valley. However, Petite Sirah is widely distributed in California; Mendocino, Merced, Monterey, Napa, and Sonoma Counties are the leading producers, which demonstrates that the grape is being grown in a variety of different viticulmral climates and for a variety of reasons (from being used in jug wines to its use in a few serious, and increasingly expensive, varietd wines).
Ideal for this grape are locations where condidons are similar GRGICH HILLS to those in parts of Bordeaux and the Loire Valley in France. Livermore is relatively warm, but this grape indeed continues to thrive there despite growing threats from the urbanization that spreads ever ouward from the San Francisco Bay Area. American Sauvignon Blancs are distinctive, especially when grown in the cooler regions, where they take on gassy-herbaceous notes that can he quite extraordinary. The hest of these wines are treated much like Chardonnays at the winery, receiving oak aging (sometimes even fermentation in oak) and some bottle aging.