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Quilt Napa Valley Vineyard.
Napa Valley Quilt Vineyard

Nine districts. One Quilt

Hand-picked by Joe Wagner, these districts represent the epitome of Napa Valley known for its warm days, cool nights and renowned soils. Every change in climate, elevation and geology adds its unmistakable mark to the character of a Quilt wine. Whether it’s a Cabernet Sauvignon or a Chardonnay, these wines represent the best the Valley has to offer.

Oak Knoll Vineyard.

Oak Knoll

Oak Knoll District is located in the southern end of central Napa Valley, California and was officially designated an American Viticultural Area in 2004. Known for its relatively cooler climate and long growing season, the Oak Knoll District is one of Napa Valley’s more renowned sub-appellations. Oak Knoll is one of Napa Valley’s flatter appellations and it enjoys primarily deep loam soils. Its location to the north of Napa city places it right in the path of the daily fog that creeps up from the Bay, making it one of the cooler AVAs. Because of this, many white grapes can be found here, along with pockets of Merlot, Cabernet Sauvignon and some old vine Zinfandel.

The center of the appellation is dominated by rich fluvial soils, which are deposited over time by the rivers meandering path and regular flooding. These deep fertile soils make for fruity and charming wines (no strict mountain tannins here!). Things get slightly more complicated in the west, where a small alluvial fan sits at the base of Mount Veeder; here the soil is more gravelly and the terrain slightly undulating. From a climatic perspective, the regular fog keeps the temperatures down, which means the wines tend to be among the more elegant and understated in Napa Valley.

Elevation
Sea level to 800 feet (244 m) The Oak Knoll District of Napa Valley lies at relatively low elevations compared to many other Napa Valley Appellations. This is likely due to the early influence of marine processes and then the development of the Dry Creek Alluvial Fan that was formed as the San Pablo Bay retreated back south over 100,000 years ago.
Soils
The valley's largest alluvial fan formed by Dry Creek creates the defining feature of the district. The northwest area is composed of volcanically derived soils, with stony or gravelly consistency. Southern and eastern areas transition from gravel to silty clay loam near the river. Irrigation is often essential.
Climate
The Oak Knoll District AVA and neighboring Yountville AVA are two of the coolest of the Napa Valley Sub-Appellations, featuring long, cool growing seasons averaging eight months. The climate in this area is relatively uniform due to the broad, flat nature of the valley floor. Moderate to cool, marine air and fog can remain until late-morning. Late afternoon breezes frequently occur, maintaining slightly cooler temperatures than the upper valley. Mid-summer temperatures may reach 92°F (33°C) and drop to around 50°F (10°C) at night.
Rainfall
Up to 36 inches (91 cm) annually.
Principal Varieties
Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon, Blanc, Riesling.
Atlas Peak Vineyard

Atlas Peak

Atlas Peak is located in Napa Valley, California, on the western slopes of the Vaca Range that separates Napa Valley and the Sacramento Valley. Atlas Peak is the most prominent peak in the area at 2663 feet elevation.

Atlas Peak is the most southern link in Napa Valley’s Vaca chain and it is one of the more austere looking mountains in the region. Though it is closer to the San Pablo Bay and therefore slightly cooler, it receives some of the lowest rainfall in Napa Valley, which is evident in its parched landscape. Viticulture has a long history here but remains a minority presence. Despite large vineyards such as Antica and Stagecoach, Atlas Peak is primarily dedicated to cattle and other agricultural pursuits.

The westward orientation of most vineyards on the Vaca Mountains also extends the amount of direct sunlight on the grapes. The soil of this AVA is volcanic and very porous which allows it to cool down quickly despite the increased sunlight. The area has a fairly significant diurnal temperature variation upwards of 30 °F (17 °C) between daytime and night. This contributes to the balance of acidity that grapes from Atlas Peak vineyards are known to have.

Elevation
760 to 2600 ft (122 to 793 m). The area's highest elevation is located at the summit of Atlas Peak and the lowest elevation is located in the bottom of Rector Canyon at 760 feet above sea level. The majority of this viticultural area lies over 1400 feet above sea level.
Soils
Volcanic in origin, Basaltic red color, shallow with limited water retention, irrigation is often essential.
Climate
Cool, mountain-influenced. Temperatures 10° to 15°F cooler than valley floor in the summer. Mostly located above the fog line Low diurnal change. Summer temperatures rarely above 90°F (32.2°C).
Rainfall
Up to 38 inches (96 cm) annually.
Principal Varieties
Cabernet Sauvignon, Chardonnay.
Oakville Vineyard

Oakville

Oakville is located in the heart of Napa Valley. This means it experiences both the heat of the northern reaches and the cooling influence of the Bay’s fog and breezes. Because of this, of the Cabernet-centric valley floor appellations (St. Helena, Rutherford, Oakville), its wines, while ripe and powerful, tend to exhibit remarkable finesse and energy. Furthermore, in the western hillsides where the vines are sheltered from the afternoon sun, the wines tend to be more brooding and mineral rich, while those on the volcanic eastern hills that bask in the afternoon sun are dusty, sanguine, with dried fruit tones.

Oakville’s soils vary considerably. In the east they are rust-red and iron-rich with abundant volcanic material mixed into the gravel and loam. In the center of the valley, the soils are deeper, darker in hue and primarily loam-based. The western edge features the famous gravelly fans that include Martha’s Vineyard and To Kalon. Just above this bench, estates such as Harlan are perched on a mix of sedimentary and volcanic rocks and soils.

Elevation
130 - 1000 feet (40 to 305 m).
Soils
Primarily sedimentary gravelly alluvial loams on the western side. Volcanic but heavier soils on the eastern side. Fairly deep, with average water retention.
Climate
Moderately warm, with temperatures commonly in the mid-90s°F (35°C) in the summer. Strongly affected by evening and early morning fog, which helps maintain acidity. The eastern side of the AVA receives warmer afternoon sun.
Rainfall
34 - 36 inches (89 cm) annually.
Principal Varieties
Cabernet Sauvignon, Sauvignon Blanc, Merlot, Cabernet Franc.
St. Helena Vineyard

St. Helena

St. Helena’s northern location on the valley floor means that it experiences only occasional morning fogs; this makes for a fairly hot appellation and indeed sometimes St. Helena can be hotter than Calistoga. Because of this, Cabernet Sauvignon from St. Helena tends to be quite decadent, with higher alcohols due to the warmer temperatures of the region. One exception is the western benchland where some producers such as Spottswoode, Anomaly and Corison are able to make wines in a more elegant style due to the protection afforded by the nearby Mayacamas against the hot afternoon sun.

This AVA has an unusual shape, like an hourglass, as it encompasses the narrowest part of the valley. The northern half of the appellation is similar in feel and temperature to Calistoga, while the southern half is kin with Rutherford. The soils vary from gravelly loam in the west to volcanic in the east. The appellation is also unique in that it contains alluvial fans on both sides of the valley.

Elevation
400 to 800 ft (122 to 244 m).
Soils
Volcanic in origin. Basaltic red color. Shallow with limited water retention. Irrigation is often essential.
Climate
Cool, mountain-influenced. Temperatures 10° to 15°F cooler than valley floor in summer. Mostly located above the fog line. Low diurnal change. Summer temperatures rarely above 90°F (32.2°C).
Rainfall
40 inches (102 cm) annually.
Principal Varieties
Cabernet Sauvignon, Chardonnay.
Chiles Vineyard

Chiles Valley

The Chiles Valley AVA is a sub-appellation of the Napa Valley AVA, located in the north central region of Napa County. It was originally recognized as an American Viticultural Appellation in 1999 following the petition filed by Mr. Volker Eisele, owner of Volker Eisele Vineyard and Winery.

Chiles Valley is located on the eastern side of the Vaca mountain range, far from what many would consider to be Napa Valley “proper.” It is a long, skinny, high-elevation valley that boasts more vineyards than wineries and enjoys primarily volcanic soils.

The valley of Chiles Valley is completely ringed by mountains so, while the elevation plays a cooling role, the valley’s architecture can sometimes act like an oven, trapping the hot air. And while it is hard to define the taste of Chiles Valley wines since much of the fruit is blended into larger Napa Valley cuvees, the few wines that do hail exclusively from Chiles Valley tend to be fully-flavored but with a notable elegance, due to the prolonged growing season created by the elevation.

Elevation
600 to 1,200 feet (183 to 366 m). Chiles Valley has a relatively cooler climate than the valley floor due to the high elevations from 600 to 1200 feet above sea level and cooling breezes making their way from the Pacific Ocean.
Soils
Soils are mostly marine in origin. Valley floor features fertile alluvial soils composed of silty clay. Hillsides are composed of more clay-loam and stony-clay. Some volcanic outcropping.
Climate
Fairly warmer summer days (mid-80s°F or 29°C). Due to higher elevation and summer fog, it can be quite chilly at night (below 50°F or 10°C). Colder winter and spring Strong winds. Temperatures often result in later harvest.
Rainfall
Up to 35 inches (89 cm) annually.
Principal Varieties
Cabernet Sauvignon, Merlot, Zinfandel, Cabernet Franc.
Calistoga Vineyards

Calistoga

The Calistoga AVA is the most northerly of the “valley floor” appellations and also the hottest. It is surrounded by mountains on three sides, except where it borders St. Helena to the south. Here the valley floor is higher than in the south, so the lowest elevation is around 300 feet (91m). The soils are primarily volcanic in origin and volcanic activity still abounds in the region – Calistoga first became famous for its mineral-rich hot springs. Indeed, it’s very name hearkens to this, Calistoga standing for “California Saratoga.”

Calistoga’s orientation – ringed by mountains and far away from the cooling influence of the San Pablo Bay, creates a hot environment that makes for some ripe, rich reds that are dark in color and deep in flavor. That said, there are cooler micro- climates where elegance is achieved, such as in the northeast canyons where alpine drafts flow down from the mountain, delaying ripening and helping to retain acidity. The Chalk Hill Gap to the west is also an important feature, as it allows some Pacific influence to penetrate.

Calistoga is located at the top of the Napa Valley and is one of the most geologically uniform of all the Napa Valley AVAs, featuring primarily volcanic soil. All of the Calistoga AVA lies above 300 feet above sea level and vineyards are planted as high as 1200 feet above sea level. Typically higher elevation corresponds with cooler night time temperatures allowing for more acid retention and more balanced wines.

Elevation
300 to 1200 feet (92 to 370 m).
Soils
Volcanic in origin. Rocky, stony loam soils on hillsides. Gravelly or cobbly loam on alluvial fans. Heavier clay-silt soils in the valley center areas.
Climate
Warm to hot, depending upon the time of year. Daytime summer temperatures may peak above 100°F (38°C) and fall to the low 40s°F(6°C) at night due to cool afternoon and evening breezes drawn in from the Chalk Hill Gap from the Pacific.
Rainfall
Up to 60 inches (97 to 150 cm) annually.
Principal Varieties
Cabernet Sauvignon, Zinfandel, Sauvignon Blanc, Merlot, Petite Syrah, Cabernet Franc.
Howell Mountain Vineyards

Howell Mountain

“Overlooking the town of Saint Helena, CA, Howell Mountain AVA is a sub-appellation of the Napa Valley AVA and is located in the northeast side of Napa Valley near the town of Angwin. Howell Mountain AVA was established as an American Viticultural Area in 1983 and was the first sub-appellation within the greater Napa Valley AVA.

owell Mountain was the first mountainous nested appellation to be drawn and declared. It is also unique in that, unlike the other mountains which run down to connect with the valley floor appellations, the AVA’s southern boundary is 1,400 feet (427m) above sea level. This boundary was selected by the AVA’s founders because that was the elevation at which the fog crested. The thinking was that vines grown above this elevation would be dramatically dis- tinct from those grown beneath.

Elevation
1400 to 2600 ft (427 to 792 m). Howell Mountain is also unusual in that it is more or less a plateau, which means it is far easier (and legally permitted) to cultivate vineyards here than on Napa Valley’s other mountains. The soils are largely volcanic, but range from rust red and iron rich to shockingly white (compressed ash, or tuff). Howell Mountain’s position entirely above the fogline and its plateau shape means that many of its vineyards are open to unmitigated sunshine. This tends to produce wines that range from dark and decadent to fragrant and tannic, depending on the producer.
Soils
Predominantly volcanic and shallow. Drainage is high. Fertility is low.
Climate
Located above the fogline on the eastern side of the valley. This AVA is warmer and drier than other AVAs. More hours of sunshine. Little to no marine influence.
Rainfall
Up to 50 inches (127 cm) annually.
Principal Varieties
Cabernet Sauvignon, Merlot, Zinfandel, Chardonnay, Viognier.
Coomsville Vineyards

Coombsville

Tucked into the foothills of the Vaca Mountains, the Coombsville AVA is a Napa Valley Appellation known for its temperate climate directly east of the City of Napa and was officially designated as a Napa Valley sub-appelation 2011. Coombsville is Napa Valley’s newest nested appellation and remains one of the least visited. This is because it is composed primarily of vineyards with only the occasional winery. Coombsville spreads out to the west of the town of Napa and up the slopes of Mt. George. The vast majority of vineyards spread across a west-facing concave bowl formed through millenia of landslides. The soil is primarily volcanic in origin and proximity to the Bay keeps the area awash in fog and sea breezes. Historically, the region was associated with Pinot Noir and especially Chardonnay plantings but many admire the backbone of the region’s Cabernet Sauvignons.

Because of its proximity to the San Pablo Bay, Coombsville experiences cooler temperatures compared to AVAs further north, allowing winemakers to harvest grapes later and at more developed phenolic ripeness. Therefore, many wines from Coombsville show generous soft tannins and notes of dark black fruits such as blackberry and blackcurrant while retaining moderate alcohol and refreshing acidity.

Shaped like a horseshoe, the combination of unique landforms and large elevation differences gives the Coombsville Viticultural Area a fog-protected partial basin with high surrounding ridges which create climatically unique features, including precipitation and heat summation.

Elevation
100 to 1,000 feet (30-305 m). The elevation of the Coombsville AVA changes from near sea level where it meets the Napa River in the west, to a high of 1900 feet above sea level at the top of the Vaca Mountain Range.
Soils
Abundant rock, gravel and volcanic ash in some areas. Dominated by volcanic rhyolitic tuff sedimentary rock and ancient lava flow deposits. Well drained. Upland soils are weathered from their primary volcanic source. Low land soils are alluvial in nature.
Climate
Cooler, influenced by proximity to San Pablo Bay. Daily average high temperatures can be as much as 10°F cooler during hot months than most other AVAs. Heat spikes tend to be less severe. Cooling effects of marine influenced fog occur almost daily during growing season.
Rainfall
Up to 25 inches (65 cm) annually.
Principal Varieties
Cabernet Sauvignon, Chardonnay, Merlot, Syrah, Pinot Noir.
Los Carneros Vineyards

Los Carneros

Los Carneros AVA is a American Viticultural Area that spans across parts of Napa Valley and Sonoma. Los Carneros is known for its relatively cooler temperatures due to the marine fog and breezes coming in off the San Pablo Bay. Carneros is unique among American appellations in that it spans both Napa and Sonoma counties; because of this, it is not technically a “nested” AVA of Napa Valley and the Napa part of the area is referred to as “Los Carneros.”

Carneros is composed of a series of low rolling hills that sit above the San Pablo Bay and beneath Mount Veeder. The soils are predominately sandy loam over clay. Because of the cooling influence of the Bay and regular fog and ocean breezes, Carneros is widely considered to be “Napa’s Burgundy,” as Pinot Noir and Chardonnay thrive here. That said, it might be more accurate to call it, “Napa’s Champagne” because multiple sparkling houses have set up shop here and produce truly world-class sparkling wine. Carneros has also been gaining attention recently for its Merlot, which loves the clay soils and excels in the warmer pockets of the region.

The relatively cooler climate of Los Carneros makes it suitable for varietals such as Chardonnay and Pinot Noir. Carneros may be cooler than Napa Valley proper but it is considerably warmer than the Sonoma Coast, so the Pinot Noirs tends to be comparatively ripe, round and rich with an intense core of cherry fruit. The Chardonnays can be both powerful and bright with pronounced minerality. Los Carneros AVA was officially recognized as an American Viticultural Area in 1983 and was the first AVA to be purely defined by climate characteristics instead of geographical characteristics.

Elevation
Sea level to 700 feet (Sea level to 213 m).
Soils
Clay dominated. Very shallow in general. More loam and hillside alluvials in the northern areas. Grape yields are restrained by hard claypan subsoil, which prevents deep rooting.
Climate
Cool, with prevailing marine winds from the San Pablo Bay. High temperatures during summer rarely exceed 80°F (27°C). Less diurnal range variation.
Rainfall
Lowest in Napa Valley: up to 24 inches (61 cm) annually.
Principal Varieties
Chardonnay, Merlot, Pinot Noir.

For Napa Valley Quilt, our grapes come from a patchwork of prime Napa vineyards to create a classic expressions of the varieties that have defined this world class region. And with Threadcount, we celebrate the art of blending, allowing us to push the boundaries of flavor and complexity.

Joe Wagner, Owner & Fifth Generation Winemaker

Our Winemaking Style

Extended Hang Time

Copper Cane Winery has redefined the modern winery with our unique approach to the winemaking process. When green grapevine canes begin to lignify, or turn to winter hardy wood they take a copper hue, this color shift signals that the green vegetal character and harsh tannins have been purged from the vine and that the grapes are physiologically ripe. Only then are the grapes ready for harvest. This is why Copper Cane only works with grapes. We never buy juice or bulk wine because we want to control all aspects from the vineyard to the bottle.

Cryo-extraction

We use freezing methods, such as dry ice, to initiate the winemaking process upon harvesting in the vineyard. Dry ice is layered as the grapes are picked and the process of cryo-extraction begins, freezing the grape skins and allowing the cell walls within the skins (which is where color and flavor compounds are found) to rupture, beginning the extraction of the phenolics. This makes the color compounds and flavors more accessible during fermentation.

Destemming the Grape Clusters

Destemming consists of separating grapes from the stems. The process of removing the grape berries from the stems begins once the grapes have been harvested and bought in to the winery. Grape stems contain high concentrations of tannin, leaving them in the “must” (berries, juice, pulp, and seed) during cold soak and fermentation would result in a wine with harsh, green tannin. Removing this element allows us to showcase the natural lush fruit flavours we like to taste in our wines.

Extended Cold Fermentation

Cold fermentation is a technique where, as soon as the grapes and juice are in the tank, we quickly reduce the temperature of the grapes using cryo-extraction methods to near freezing, 20-30 degrees cooler than most wineries maintain. We also extend this period of cold fermentation to three to four weeks, where other wineries typically complete this in one week. Extended cold fermentation results in more supple tannins, lush fruit notes, and deeper, richer color.

Barrel Stripping

Before the wine can be placed in barrels for maturation, we have to pep them. Sulphur Water Soak, or extended steam treatment is our technique for slowly leaching out tannins and leaving behind the subtle oak nuances – such as toasted, vanilla, and delicious spice characters that we do not want in our wines. This eliminates the coarseness that a new barrel can contribute and maintains the elements we desire. We do not add water to our must/juice (no amelioration). We do not add sugar to our grapes (no chaptalization). We do not add acid to our grapes (no acidification).