joint ventures in Napa are hardly new. A parade of vintners established
wineries in the Golden State beginning in the 1970s, and some---like Opus
One---were sensations from the beginning. The sparkling wine brands had a
rougher time of it. While there was no disputing the quality of Mumm Cuvée Napa
or Domaine Carneros by Taittinger, sparkling wine simply didn’t occupy the same
place in the American lifestyle as it did in France. Most of them survived, but
many were forced to shift at least part of their production to still wine.
winemaking family of Codorniu Raventos started to acquire vineyard parcels in
Carneros in the 1980s, and opened Codorniu Napa in 1991. While they encountered
the same resistance to sparkling wine as their French counterparts, their
solution was more drastic. They rebranded the property as Artesa (Catalan for
“handcrafted”) in 1997, and brought their 17 generations and 460 years of
experience to bear on producing Carneros Chardonnay and Pinot Noir.
took a significant leap forward with the arrival of Ana Diogo-Draper in 2013.
Originally from Portugal, Ana had moved to Napa in 2005 to work at Rutherford
Hill. She was promoted to winemaker in 2015, and brought an Old World
sensibility to the creation of wine from New World fruit.
as a decade ago, it was commonplace to hear Napa winemakers declare they were
“trying to create” a Bordeaux-style blend or a Burgundian Chardonnay or Pinot
Noir. The emphasis was always on forcing a round peg into a square hole, in
taking the available fruit and crafting it into a preconceived version of what
you wanted the wine to be. Like most European winemakers, Ana believes that
wine begins in the vineyard. This has become a cliché in California recently, but
remember the old joke about deathbed conversions: the problem with them is that
sometimes the person actually recovers.
uses classic techniques to bring out the best in her raw materials: she closely
monitors the grapes throughout all stages of the growing process, harvests at
night to preserve freshness and acidity, sorts by hand on arrival at the winery
and ferments with wild yeasts whenever possible. She is fortunate to be working
some of the highest-elevation land in Carneros: vineyard blocks located on
steep hillsides at the end of the Mayacamas range, with a variety of soil types
that produce highly concentrated fruit
The result of this approach and technique are wines that are vastly improved since her arrival, combining the breed and intensity of Spain with the freshness and approachability of Napa.
The nose of the 2015 Artesa Estate Vineyard Chardonnay ($40) is fresh and compact, yielding aromas of citrus, vanilla and cinnamon with coaxing. The wine enters the mouth with a crisp edge of spice, displaying considerable depth in the mid palate: flavors of lemon melon and hints of butterscotch are nicely balanced by good acidity. The palate imprint is firm and the finish is long, with reverberations of baking spices, toffee and pepper. With sharply defined flavors and a solid acid structure, this represents a distinct leap in quality from what Artesa was doing a decade ago.
Estate Vineyard Pinot Noir ($40) exhibits intriguing aromas of ripe red fruits,
earth notes, anise and clove on the nose. The wine is electric and forceful on
entry, announcing its presence with flavors of crushed red berries, minerals
and good acidity. Those flavors are amplified through the mid palate and onto
the finish, which is long and mouthwatering. In all, this bright and vibrant
wine is a good match for everything from salmon and tuna through red meats.