A brief history
Long before the climate of the Carneros American Viticultural Area (AVA) was recognized as ideal for growing Chardonnay and Pinot Noir, Acacia's pioneering founders were convinced of it. Their goal when they launched Acacia was to achieve a certain balance in Pinot Noir that, at the time, existed only in French wines. They wanted to make a single-vineyard California Pinot Noir that was both complex and delicate—a wine that heightened the enjoyment of food, making everything a little more delicious.
Today, that quality is what draws aficionados and novices alike to Acacia wines. It's what has helped put Carneros on the map. And it's what continues to inspire winemaking at Acacia after more than 30 years, from the ferocious belief in the possibility of this place to the artistry of capturing its essence in a glass.