California

California is the largest and most diverse wine-producing state in the United States. Vineyards extend from the cool coastal zones of Mendocino and Sonoma to the warm Central Valley and the southern coast around Santa Barbara. The Pacific Ocean is the principal climatic influence: fog, wind and cool nights can slow ripening dramatically, even a short distance from warmer inland sites. Elevation, coastal ranges and valley corridors consequently create an exceptional range of microclimates. Viticulture began in the late eighteenth century, when Spanish missionaries planted European vines for sacramental wine.

Its soils are equally varied: volcanic material and weathered rock occur in parts of Napa, Sonoma and the Sierra Foothills; sand and loam are common in Lodi; and limestone-rich or marine sediments feature in areas including Paso Robles and Santa Barbara County. Cabernet Sauvignon has a classic home in Napa Valley and warmer Sonoma sites. Chardonnay and Pinot Noir are particularly successful in cool coastal AVAs such as Sonoma Coast, Russian River Valley, Carneros, Santa Rita Hills and Santa Maria Valley. Zinfandel is a historic speciality, notably from old vines in Lodi, Sonoma and the Sierra Foothills. Syrah, Grenache, Sauvignon Blanc, Merlot, Petite Sirah and Cabernet Franc are also important.

Styles range from taut, citrus-led Chardonnay and nuanced Pinot Noir to ripe, structured Cabernet Sauvignon and generous Zinfandel. California also makes sparkling, rosé and dessert wines, as well as Rhône- and Bordeaux-inspired blends. Ripe fruit is often a hallmark, although cool sites can bring freshness, peppery notes and firm acidity. Oak is frequently used, especially for Chardonnay and Cabernet, but its prominence varies greatly by producer and place.

“California” is a broad geographic designation rather than a single AVA. The state contains many American Viticultural Areas, from large zones such as the Central Coast to small, precisely delimited districts. An AVA on a label requires at least 85% of the grapes to come from that AVA; a varietal designation generally requires at least 75% of the named grape. The finest Cabernets, and some Syrahs, Zinfandels and Pinot Noirs, can age well, while lighter whites and many approachable blends are designed for early drinking.