According to wine aficionados, the Monterey, California region is perfect for winemaking.
Franciscan friars brought grapes to the county over 300 years ago and soon realized that the warm afternoons and cool evenings were a winning combination, instrumental in building an intense fruit flavor for their wines.
In their 1935 climate research, Professors A.J. Winkler and M. Amerine determined the climate in Monterey was perfect for viticulture. Yet the area went unnoticed until the 1960’s, when wine companies searched for large tracts of flat land. By 1971 6,228 acres of vineyards had been planted in the area, in 1972 another 6,311, in 1973 another 7,832 and in 1974 another 6,688 acres. Presently Monterey’s wine growing region has about 40,000 acres of prime vineyards.
Blue Grand Canyon
This favorable weather is directly influenced by the Blue Grand Canyon, the fourth-largest marine canyon in the world.
Sixty miles long and two miles deep, it holds an estimated volume of 300 cubic miles of water and connects the sea to the wine-growing regions of Monterey.
The canyon’s effect on the region is reflected in the “Thermal Rainbow”: the coolest districts are north and closest to the ocean, while the warmest are further south.
Wine varietals thrive in different parts of the rainbow. Pinot Noir and Chardonnay are best developed in the cool climate of the north; Cabernet Sauvignon and Zinfandel do well in the warmer temperatures of the south.
Vineyards in this area are not affected by winter frost because of the temperate coastal climate. Surrounding mountain ranges create a wind tunnel of Pacific air that cools the grapevines. This delays ripening of the grapes to create a unique balance of tart and sweet qualities.
We believe the ideal conditions of Monterey’s fog and cool breezes, along with California’s ample sunshine, all play a part in our winemaking. Pour yourself a glass of Cedarpines’ fruit-infused wine, and you’ll know why we wouldn’t grow our grapes anywhere else.