"Terroir" - Climate and Soil... 
Revealed by the Vine... Through the Hand of Man
The Hesperian Founder's Wineclub The Hesperian Founder's Wineclub
2007 Hesperian Cabernet Sauvignon, Harry's Vineyard
2007 Hesperian Cabernet Sauvignon, Rutherford, Tom's Vineyard
2007 Hesperian Cabernet Sauvignon, Spring Mountain, Tony's Vineyard
2007 Hesperian Cabernet Sauvignon, Muscatine Vineyard
(2) 2007 Hesperian Cabernet Sauvignon, Napa $520.00
 

Spring Mountain Appellation

Tony's vineyard – 122.31 W 38.31N

Spring Mountain AppellationAltitude: 1650 ft

Slope: Changes throughout the vineyard – 5-30%.

Soil Type: The soil technically belongs to the Forward series. The soils formed in material weathered from Rhyolite, a volcanic rock rich in silica. Although the vineyard is small, 1.56 acres, there are three different soils. The upper eastern part is loamy and relatively deep due to erosion over time from a ridge above it. The upper western side is very shallow and rocky. The lower part has thinner soils with some shale.

Vineyard: The vineyard is planted predominantly to clone 7, the remaining being clone 337. The rootstock is 110R. The planting density is 4 ft by 8 ft.

Appelation: Spring Mountain was officially established as an AVA (American Viticulture Area) in 1993 though it was one of the first vineyard areas to be planted by the early settlers in the 1800s.The appellation lies above the town of St. Helena on the eastern slopes of the Mayacamas Mountains that separate Napa Valley from Sonoma Valley. One of the principal differences between Spring Mountain and the Valley floor is the climate. The temperatures are on average cooler and the diurnal temperature fluctuations are much smaller. During the growing season the days will be 10 to 15 degrees cooler than the valley floor and at night 15 to 20 degrees higher. These cool days and warm nights are the result of a temperature inversion wherein cold air sinks and warm air rises. This causes slow, steady ripening. Ripening in the mountains takes longer, so hangtime is longer. The longer the hangtime, the greater the maturity of fruit flavors and the smoother the tannins.