Mayacamas Vineyards' story begins in 1889 when German immigrant JH Fisher built the winery on Mount Veeder. Unfortunately, the devastating 1906 earthquake left the winery abandoned until 1941 when it was purchased by Jack Taylor and his family. They renamed it Mayacamas, after the Native American word for the property, and initiated a program of replanting. 

In 1968, Bob Travers took over and transformed Mayacamas into a powerhouse of California winemaking. Trained at Heitz Cellars and mentored by André Tchelistcheff, Travers embraced traditional winemaking methods. Fermentations were conducted in concrete tanks with native yeasts, and the wines aged in large, old wooden casks for 18 months, followed by additional time in old barrels and bottles. This approach, while unfashionable at times, resulted in wines that blossomed with age into ethereal masterpieces.

Mayacamas' exceptional quality and longevity can be attributed to its unique terroir. Nestled at elevations of 550-750 meters above sea level within the crater of an extinct volcano, the combination of altitude, complex volcanic soils, and dry farming produces grapes of extraordinary concentration and complexity. This terroir imparts a distinct character to the wines, making them a true reflection of their mountainous origin.

Today, Mayacamas remains true to its heritage and terroir. Under the stewardship of the Schottenstein family since 2013, and with winemaker Andy Erickson at the helm, the winery continues to craft wines that embrace tradition and minimal intervention. Ageing predominantly in neutral oak, including large-format foudrés that have been in use since the 1920s, Mayacamas ensures that its wines remain fresh, vibrant, and pure.

California is the heart of American wine production, accounting for around 80% of all U.S. wine. Its vast and varied landscape offers an extraordinary range of climates and terroirs, allowing a broad diversity of grape varieties and wine styles. Stretching over 1,100 kilometres from north to south, the state includes world-famous wine regions such as Napa Valley, Sonoma County, Paso Robles, Santa Barbara, and Mendocino.

Key wine towns include Napa, St. Helena, Healdsburg, and Santa Rosa. Napa Valley is renowned globally for its premium Cabernet Sauvignon, while Sonoma produces acclaimed Pinot Noir, Chardonnay, and Zinfandel. Further south, Santa Barbara is noted for its cool-climate Syrah and Pinot Noir, while Paso Robles excels with robust Rhône and Bordeaux varietals.

The most widely planted grape varieties in California include Cabernet Sauvignon, Chardonnay, Pinot Noir, Merlot, Zinfandel, and Sauvignon Blanc. The diversity of microclimates allows both cool- and warm-climate grapes to flourish.

California’s primary growing challenges include drought, water scarcity, and the increasing threat of wildfires, which can damage vineyards and affect grape quality through smoke taint. However, its abundant sunshine, varied topography, and innovative viticultural practices provide significant benefits, helping to maintain its reputation as a leader in premium New World wine.

Chardonnay is one of the world’s most popular and versatile white grape varieties, originating from the Burgundy region of France. It is a relatively adaptable vine, thriving in a range of climates and soil types, making it widely planted across the globe. Chardonnay ripens early to mid-season and is known for its ability to express terroir, as well as respond well to a variety of winemaking techniques, including oak ageing and malolactic fermentation.

Today, Chardonnay is grown in nearly every major wine-producing country. In France, it shines in Burgundy’s Chablis (crisp, mineral-driven) and Côte de Beaune (rich, complex), and is also a key component of Champagne. In the New World, regions like California, Australia (Yarra Valley, Margaret River), New Zealand, and Chile produce diverse expressions, ranging from lean and citrusy to full-bodied and buttery.

Cool-climate Chardonnays tend to show green apple, lemon, and flinty notes, while warmer regions yield riper flavours like tropical fruit, peach, and melon. Oak-aged Chardonnays may exhibit vanilla, toast, and nutty characteristics, while unoaked versions highlight freshness and purity of fruit.

This remarkable flexibility makes Chardonnay a favourite among winemakers and wine lovers alike, offering a wide spectrum of styles and flavours.