The terroir

At Acaibo , we practice sustainable and organic farming , and work closely with some biodynamic practices in order to preserve our land heritage and preserve the future. We strive for the balance between science and nature that allows our wines to reflect this unique terroir.

Tucked around a corner along Chalk Hill Road lie 24 idyllic acres of vineyard: this is Trinité Estate : the land of Acaibo. Located between the cool Russian River at the west , the warm Alexander Valley at the northeast and Knights Valley , at 750 feet elevation, the land features a range of microclimates , topographie and soils .This Terroir highlights our delicate and well balanced wines.Originally from the Bordeaux region of France, we have focused on growing world-class Cabernet Sauvignon, Merlot and Cabernet Franc. We replanted 12 acres in delineated blocks of Cabernet Sauvignon and Cabernet franc clones that we have learned are well suited to the specifics of this vineyard in terms of soil profile, exposition, slope . The Estate here is sloped, creating a natural amphitheater for the vines. Our yineyard is planted vertically , to hold back erosion, we use cover crop between vines and native flowers to protect the soil of erosion and aids in insect control, firts by providing habitat more attractive than the grape vines and second by attracting desirable insects.

The vineyard

We make minimal passes with tractors and to prevent soil compaction. The south and southwestern exposures of the vineyard sites, combined with the natural air flow up and down on slope helps to prevent diseases and hit peak during growing season, allows the grapes to be bathed in afternoon sunlight and reach optimum ripeness.Chalk hill is the perfect place for our Bordeaux Grapes.
To take full advantage of their unique conditions, each block was delieneated and developed based upon the puzzle of terroir. Soils, microclimates, topography and exposure were all considered in the grape planting, rootstocks, orientation , vine spacing and drainage.In this way we can maintain the highest quality, the terroir sublime our plants. In the looming shadow of Mount St Helena, centuries of volcanic activity in the region have created a unique soil composition of chalk apperance combined with clay, loam , silt alluvion. These soils, accompanied by the microclimate that graces Chalk Hill, create a fine balance of fertility and stress in which our vines thrive.

Organic viticulture

Our own pond save rainswater for irrigation.Very concerned by water conservation,we set up a new irrigation system with Fruition Science to control closely the watering, by adding a cep flew control programm, that allows us to watering the excact quantities to each vines. Our vines produces grapes grown on double Guyot trellises, that help us to optimize sun exposure and fruit conditions.

With a land that is graced with optimal soils and growing conditions, our philosophies in the vineyard are centered on maintaining the natural equilibrium and promoting organic and microbial growth. We strive to craft a wine that expresses the unique place from which it is grown and believe that an organic and holistic approach to farming provides the optimal path. Great wines always begin with exceptionnal fruits , commited to this we farm without conventional chemical treatments and insist on strict Organic practices with various biodynamic principles incorporated into our viticulture regime that helt to promote a living , breathing ecosystem.

The Winery

Harvest time has long been held by civilized societies as a sacred period in the calendar, the culmination of many long days and arduous efforts. Here at Acaibo, we hold this moment in similarly high-regard. We rise early, to carefully handpick the grapes in the cool nighttime and early morning temperatures to maintain freshness. They arrived at the nw winery, in a small container in a pristine conditions, uncrushed.The grapes are meticulousy sorted, berry by berry until untill we have the perfectly ripe and highest in quality.

We then gently crush the grapes to emancipate the sweet nectar within and pump the subsequent “must” into the waiting vats. Prior to fermentation,whole berries are cold soaked up to 5 days at cooler temperatures to extract colour, aromas and soft tannins.

We ferment Acaibo in stainless steel vats with a maceration period of one to two weeks. It is over this period that the juice is infused with all of its aromatic and phenolic greatness while taking on the rich color and delicate tannins of the skins. As the natural grape sugars slowly give way to alcohol, we stimulate contact by gently pumping the juice over the mass of skins that have formed a floating cap during the fermentation process.

Ageing

After fermentation, we transfer the newly made wine into oak barrels where it will go through Malo-lactic Fermentation, converting the harsh malic acids into softer lactic acids that will make up a key structural component of the finished wine. Acaibo is then aged for twelve to eighteen months in barrels that are sourced from the famous oak forests of central France and are toasted to perfection by world-class coopers. This allows for a slow yet controlled interchange of oxygen and a gradual polishing of the wine.

Our main objective in the winery is to be minimal in our intervention yet precise in our approach to allow for optimal purity in expression. Our wines are not made by following a recipe and imposing our will but is crafted through a continual process of tastings and listening to what the wine needs.