Mayacamas
Summary
Mayacamas operates from its original 1888 stone winery on Mount Veeder, producing Cabernet Sauvignon and Chardonnay from 50 acres of high-elevation vineyards (1,800-2,400 feet) characterized by volcanic soils and dramatic temperature shifts. The winery maintains its historic approach through concrete tank fermentation and extended neutral oak aging, crafting structured, age-worthy wines that have earned cult status among California's top mountain-grown bottlings.
Heritage & Leadership
Mayacamas Vineyards was established in 1888 by John Henry Fisher, who constructed the original stone winery building that remains in use today. The property changed hands in 1941 when Jack and Mary Taylor purchased it, beginning a period of renovation and replanting. In 1968, Bob and Elinor Travers acquired the estate, stewarding it for 45 years until 2013 when Charles Banks and Jay Schottenstein purchased the property. The current winemaking team is led by Braiden Albrecht, who maintains the winery's traditional approaches while incorporating modern precision.
Vineyards & Wines
The Mayacamas estate encompasses 475 acres in the Mount Veeder appellation, with 50 acres planted to vines at elevations ranging from 1,800 to 2,400 feet. The mountainside vineyards feature volcanic soils dominated by compressed ash and weathered lava flows. Cabernet Sauvignon represents the majority of plantings, with additional blocks of Chardonnay, Merlot, and small amounts of other Bordeaux varieties. The high-altitude location experiences significant diurnal temperature shifts, with vines growing above the typical fog line of Napa Valley.
Philosophy & Practice
Mayacamas maintains traditional winemaking methods established in the 1960s. Red wines ferment in concrete tanks installed in the 1960s, followed by aging in neutral oak vessels ranging from large foudres to standard barrels. Chardonnay ferments and ages in neutral oak and stainless steel. The winery employs extended aging protocols, with Cabernet Sauvignon typically spending 32 months in oak before bottling. Grape processing occurs via gravity flow in the mountainside winery, utilizing the multi-level stone structure's original design for gentle handling of fruit and wine.