The Winery
A Hidden Jewel of Spring Mountain
Terra Valentine takes winemaking to a new level-about 2,100 feet above the Napa Valley. It is a winery that brings together a state-of-the-art fermentation system with the uncovered beauty of an artisan-constructed building-a colorful and well-hidden treasure of Spring Mountain history.
Visitors to the Terra Valentine Winery know they've arrived in an extraordinary place even before setting foot inside. A Greco-Romanesque statue greets them from his perch above the enormous copper-plated double door that serves as the winery entrance. The doors' metal knobs are designed to look like large fish, graciously arching their backs into convenient handles. And that's just the front door.
Completed in 1970, the two-story, 17,000-square-foot winery is made of native stone and concrete. While the uniquely designed winery was in active use until the early 1980s, the reclusive nature of previous owner Fred Aves kept its existence largely secret. A Renaissance man of wide-ranging interests and self-education, Aves handset the winery's stonewalls, largely by himself. To construct the floors and elegant curved columns on the upper floor, he built his own concrete batch plant on site.
Stained glass windows grace nearly every wall of the winery. The windows portray ancient winemaking images and scenes from Roman and Greek mythology. Between the winery's two floors are matching cast iron spiral staircases, the steps of which are sculpted images of grape clusters. The railings are designed to look like grape vines. The staircase on the northern end of the winery ascends to the second floor into a large mock wine cask with a doorway. Sumptuous oak paneling lines the wall of the tasting room. The paneling was originally built for a London wine merchant's office and brought over piece-by-piece for the walls of William Randolph Hearst's San Simeon. Aves discovered the paneling, which had never been installed by Hearst.
In 1999, Angus and Margaret Wurtele discovered the Spring Mountain gem, purchased the winery and surrounding vineyard and began refurbishments. State-of-the-art fermentation equipment and modern electricity and plumbing were added, while the winery's stained glass, carved wood and other one-of-a-kind design features were preserved. Angus and Margaret Wurtele appreciate the vitality of their young company, mentoring the staff at Terra Valentine to succeed at the challenges of mountain winemaking. "I would like to see our company energized and managed directly by young people who have the latest technical education, know the business and have the benefit of a group of advisors," said Angus Wurtele. "In working with this young team, we are developing the next generation of winemakers and managers."
Our Vineyards
Terra Valentine is blessed with two vineyards that capture the best of Spring Mountain District winegrowing. The vineyards are distinguished by a diversity of mountain terrain and vines that are well adapted to the environment. While the mountain sites present challenges - including accessibility, diversity of soils, ripening, and hand labor - they reward the effort in wine filled with intense flavor and color.Wurtele Vineyard
The Wurtele Vineyard consists of 35 vineyard acres planted in cabernet sauvignon at an average elevation of about 1,000 feet. It was planted by the Walt Raymond family in 1990. The vineyard is unusal in that exposures are circular around a knoll of a mountain.
This formation provides a variety of vine orientations and intensities of tannin. The vineyard has 14 blocks, which are typically harvested in 18-20 different lots. Two-thirds of the vineyard is terraced. Three-quarters of the trellises are Vertical Shoot Positioning, and one-quarter are Geneva Double Curtain. Yverdon Vineyard
Planting of this 30-acre vineyard began in 2001. The vineyard ranges in elevation from 1,800 to 2,100 feet and is planted primarily in cabernet sauvignon. It is also home to smaller plantings of other Bordeaux blending grapes, including merlot, cabernet franc and petit verdot. Nine of the 30 acres were planted in 2001. Cultivation of the remaining 21 acres started in 2006, with full production expected by the end of 2009. The 50 acres of land surrounding the vineyard will remain native habitat.The diversity of mountain terrain demands the Terra Valentine team maintain an intimate relationship with the two vineyards. Their attentive approach to grapegrowing is a combination of old-world craft and new technology. For example, crews hand-leaf the vines throughout the growing season to maximize sunlight penetration in some areas and leave the full canopy to prevent sunburn in others. A computer-based weather station monitors climatic conditions, tracking mildew pressure and unusual temperatures. And because Spring Mountain soil lacks fertility, the team must constantly monitor vine nutrient status.
The two vineyards share the climate and soil characteristics of the Spring Mountain Distrcit. The climate is classified as Region II, with more extreme temperature ranges - cooler days and warmer nights - than the valley floor. Unlike other Napa hillsides, Spring Mountain District receives cool afternoon winds from the Pacific Ocean, and is cooler than nearby Howell Mountain. The climate produces an unusually long growing season and long hang-time for the fruit. Harvest typically occurs in October, six to eight weeks behind the floor of the Napa Valley.
Winemaking with Mountain Intensity
Terra Valentine is distinguished by more than an intriguing past. The winemaker's goal is to make exceptional Spring Mountain District estate-produced cabernet sauvignon. Equipped with 15 automated punch-down fermentation tanks, Terra Valentine is able to achieve high-quality, gentle extraction of their red grapes in an efficient and controlled environment. This method, previously available on small lots only, has been implemented on a larger scale. The result is a more uniform extraction of the cap (the layer of grape skins formed during fermentation), which means more color and pleasing flavors in the wine.
State-of-the-art technology enables Winemaker Sam Baxter to take cabernet production to the next level. But his modern approach is tempered with respect for tradition. "I feel strongly that the old way of making wine could in some ways be better than trying to over-think too much of the process," he said.
This balance is especially important when addressing the unique challenges of mountain winemaking. "There are a lot of tannins and intensity in mountain fruit, and I think there is a tendency in mountain vineyards to over-extract," explained Baxter. "We're trying to develop a more balanced wine. The reward is producing a wine with intensity that is elegant and approachable. That's what mountain fruit can give you when it's reined in properly."
Once Baxter has coaxed a balanced juice from the grapes, the wine goes to barrels for aging. The winery's stone and concrete construction and hillside location provide naturally cool temperatures and high humidity for the storage of 2,000 wine barrels. Picking up where Mother Nature leaves off, a new cooling and humidification system also has been installed.
NEW RELEASE!
2005 Spring Mountain District
Cabernet Sauvignon
$38.00
2006 Russian River Valley
Pinot Noir
$38.00
2006 Russian River Valley
Viognier
$30.00