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The Role of Anderson Valley’s Cool Temperatures on Wine Production

The northwest part of the valley is just warm enough to ripen acidic Chardonnay and Pinot Noir for sparkling wines. As the valley moves to the southeast, the temperature and elevation begins to rise.

The extreme southeast is 1300 feet above sea-level and can be as much as 10 degrees warmer than the coastal northwest. Chardonnay and White Riesling are able to fully ripen in this part of the AVA. However, even these relatively warm parts are cool enough to keep wines acidic and refreshing.

Because of the Anderson Valley’s cool and generally steady temperatures, harvest can occur a full month later than many other AVAs. The long growing season coupled with cool temperatures is an advantageous mix for varietals used for sparkling wines. Mature varietal flavors are married with crisp acidity.

As New World wine consumers continue to realize the value of terroir specific varietals, the Anderson Valley seems to already be ahead of the curve.

> Anderson Valley Wineries

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