Los Carneros AVA

Lies at the northern end of San Pablo Bay (the northern section of San Francisco Bay)
Includes parts of both Sonoma and Napa counties (The eastern part of Carneros is in Napa and in the west it is in Sonoma)
Carneros is Spanish for “sheep,” referring here to the numerous sheep ranches that once populated the area
Received its AVA status in 1983
The first wine region in California to be defined by its climate characteristics rather than political boundaries
Cooler and more windy than the wine regions further north in Napa Valley and Sonoma Valley
Elevations of most vineyards range from 400 feet (122 meters) in the foothills to near sea level closer to the bay
Attractive for the cultivation of cooler climate varietals like Pinot Noir and Chardonnay
Many wineries in Napa & Sonoma use Carneros grapes as a cool-climate blending component
Carneros Chardonnay is marked by its high acidity that can bring balance to the fatter, rounder Chardonnays produced in the warmer climate areas of Sonoma and Napa
It is usually put through malolactic fermentation and giving significant oak treatment to soften some of the acidity
Pinot Noir from the Carneros is known for its crisp acidity and tight structure and frequently exhibits spicy berry fruit
Many of the grapes grown in Los Carneros are used for sparkling wine production