.Acaibo vineyard in the Chalk Mountain appellation is a trick that makes you intend to blow the grains. So we did. Acaibo vineyard is the sort of trick that makes you desire to blow the beans.
A little-known gem in the heart of the Chalk Hillside appellation near Windsor, this French family-owned vineyard relies only on word-of-mouth for advertising and marketing– which seems to be to suit the managers only great.Possibly it’s because they possess their palms full along with 4 famous chu00e2teaux in Bordeaux, bring in Acaibo only the reprieve they need to have.The tale.Acaibo was actually founded through Gonzague Lurton and Claire Villars-Lurton, a pair that both hail from prominent fourth-generation wine-making loved ones in Bordeaux, France. Together, they possess and manage 4 chu00e2teaux in the area, featuring Chu00e2teau Durfort-Vivens, Chu00e2teau Ferriu00e8re, Chu00e2teau Los Angeles Gurgue and Chu00e2teau Haut-Bages Libu00e9ral.In 2012, the bride and groom established their sights on Sonoma County, where they acquired a 24-acre residential or commercial property in the Chalk Hillside designation. Their chance was to feature their French winegrowing sensibilities in a region for exploration.Called Trinitu00e9 Property– a salute to the Lurtons’ three little ones, 3 Grand Cru Classu00e9s (premier) estate, the Bordeaux logo’s 3 crescents and also the Acaibo’s three varietal combination– the building is actually grown solely to Bordeaux ranges.While the winery isn’t approved organic, the company employs organic farming concepts and is actually working toward accreditation.
In France, Villars-Lurton is actually a primary supporter of biodynamic farming as well as regenerative farming, so I am actually enthusiastic the Lurtons will follow up with all natural accreditation.In 2019, the Kincade Fire destroyed a significant section of the vineyard, however the Lurtons have been actually diligently replanting the home with help from wine maker as well as winery manager Nicolas Vonderheyden.Washington D.C.-born and also Bordeaux-raised, Vonderheyden is responsible for Acaibo’s new, restrained, French-style wines that vocalize along with gusto and also confidence.The feel.If you’re looking for an elaborate French chu00e2teaux, this is actually not the area for you. Rather, Acaibo supplies a sampling adventure ingrained with refined rusticity in a manner only the French and Sonoma County may give.After a strolling excursion of the real estate vineyards (strong shoes promoted), attendees enjoy barrel samples in the storage before moving to the aged shed for a glass of wine sampling. Sturdy stools offer communal sampling around bench, along with alternatives that feature a variety of Acaibo white wines ($ 30) or even those coming from the Lurtons’ Bordeaux real estates ($ 40).On the palate.Presently, Acaibo makes regarding 1,000 instances of white wine yearly with a pay attention to solitary Bordeaux varietals and the brand’s signature mix.Acaibo’s white wine design is distinctly French.
On a recent go to, the GC 2023 Sauvignon Blanc ($ 35) was actually fresh and racy, along with brilliant keep in minds of grapefruit, lemon as well as lime.An unexpected favorite was actually the pale GC 2023 Orange Red Or White Wine ($ 45), along with its own unique blossomy smells and also tidy, however marvelously sophisticated, taste buds. Sauvignon Blanc fermented on the skin layers for two months, it’s an invited addition to orange wines in the New Planet.The GC 2020 Lurton Malbec ($ fifty) was actually distinctly extra-delicious one of the reddishes– with notes of delicious chocolate, dark plums as well as a structure of minerality.A mixture of Cabernet Sauvignon, Cabernet Franc as well as Merlot, Acaibo’s trademark 2017 reddish mix ($ 65) was structured and structure– however French enough to remain polished– with black fruit products as well as firm tannins that will definitely allow the red wine to grow older for at the very least a many years.Past the bottles.Sales supervisor Pascal Guerlou is a consummate range and also tour guide. His newly cooked baguettes (his personal recipe) and considerately well prepared cheese as well as charcuterie boards are a welcome emphasize listed here– and also the ideal enhancement to Acaibo’s Bordeaux-style white wines.You may reach out to Workers Writer Sarah Doyle at 707-521-5478 or even sarah.doyle@pressdemocrat.com.
Adhere To Sarah on Instagram at @whiskymuse.