Above the Napa Valley

Spring Mountain District is part of the Mayacamas mountain range that runs along the western border of the Napa Valley. Spring Mountain District is actually not a mountain at all, but a gap in the Mayacamas above St. Helena. This gap creates a unique situation that influences the weather, soils and ultimately, the wines from Spring Mountain District. In fact, the terroir of this tiny AVA contributes mightily to the distinctive character of its wines.

Spring Mountain District is the wettest AVA in Napa Valley, receiving 10-15 inches more winter precipitation than any other. A mere 30 miles from the Pacific, with elevations ranging from 400 to 2600 feet, this mountain gap allows moist maritime air to spill over the ridge and onto its steep vineyard slopes. Most of its vineyards face east and are above the fog layer that shrouds the Napa Valley. Mornings on the mountain start earlier and are warmer than the valley floor. Additionally, most Spring Mountain District vineyards do not receive harsh afternoon sun, creating soft, supple tannins and higher residual acidity in the grapes. The grapes ripen over an unusually long growing season that often extends into November. Early sunshine and slow, even ripening help create the unique characteristics of Spring Mountain District fruit.

Poor Soils—Rich Wines

Spring Mountain District soils are called residual upland and are a complex mixture of volcanic and sedimentary types. These soils are not deep or rich, and their austerity limits vine growth and root structure. Soils are often rocky and do not hold water. This stress results in smaller vines and lower yields. Ironically. fewer and smaller grape clusters produce rich, concentrated wines. Chateau Chevalier wines, harvested 100% from the SMD AVA, showcase this wonderful relationship between poor soils, smaller yields, and richer wines.

Taste the Difference

In sharp contrast to Spring Mountain District’s stressful upland soils, those on the valley floor are deeper, alluvial soils that hold more moisture. Valley floor vineyards are flat to gently sloping and stress the vines less than vines growing on austere slopes. Grape vines on the valley floor look different. They are bigger and more vigorous vines that produce higher yields, on average 4-6 tons per acre. Valley floor vineyards produce wonderful wines—but wines from SMD, like Chateau Chevalier, are stylistically different by nature. They tend to yield greater concentration of fruit, impressive tannins, and depth of structure.

Size Matters

The vines that grow on the slopes of Spring Mountain District remain quite small as they struggle to ripen fruit. The vineyards produce fewer than 2 tons of fruit per acre, about a third the tonnage of the Valley floor.

The difference between grape clusters is as pronounced as the finished wines. Mountain vineyards produce fewer small clusters per vine and tiny berries within each cluster. With smaller grapes and tighter clusters, the wines tend to yield...structure.