Santa Cruz Mountains

Come to the Mountains! The Santa Cruz Mountains has played a pivotal role in the history of winemaking in California, with roots going back over 100 years, and including legendary winemakers such as Paul Masson, Martin Ray, David Bennion (Ridge), and David Bruce. The precedence set by these legendary figures (along with best and sustainable practices in the vineyards and wineries) can be tasted today in our world-class wines. Recognized as an AVA in 1981, the Santa Cruz Mountains Appellation was among the first to be defined by its mountain topography, following the fog line along the coast to encompass our highest vineyards on the ridgetops at 2600’ elevation. Our vineyards and wineries and the wines they produce reflect this mountain terrain, and their proximity to the ocean and the resulting maritime climate. The appellation encompasses approximately 480,000 acres, from Woodside in the north to Watsonville (Mount Madonna) in the south, some 60 miles as the crow flies and 100 miles to drive. Within this area are some 60+ wineries and over 200 small vineyards growing approximately 1300 acres of winegrapes, divided about ¼ evenly among Pinot Noir, Cabernet Sauvignon, Chardonnay, and ‘other’ varietals (most notably Merlot and Zinfandel). A single vineyard in some appellations has as much if not more acreage as we have in our entire appellation! Our winegrapes are rare and in demand. Our broad region is marked by diverse microclimates: warm on the eastern (inland) side where Zinfandel, Cabernet, and Merlot predominate; and on the coastal side and ridgetops, cooled by ocean breezes and fog, cooler climate varietals such as Pinot Noir are grown. Soils are varied (decomposed rock, clay, loam, limestone); an abundant mineral content often releases a fresh, mineral character to the wines. Santa Cruz Mountains wines reflect our special mountain terroir and, notwithstanding the different varietals and winemakers, typically are known for their minerality and balanced acidity, their complex flavors and long finish, and their ability to age. The result is wine that pairs particularly well with complementary foods, and age worthy wine that matures and improves in the bottle.