Bouchaine, founded in 1981, is a 104-acre estate (97 acres of vineyard) in the prestigious Carneros region of the Napa Valley. Located just north of San Pablo Bay, the climate is directly influenced by the fog that floats in each night. The shallow, mostly clay soils are best suited to the Burgundian varietals of Pinot Noir and Chardonnay produced by Bouchaine.

Bouchaine Vineyards, the oldest operating winery in Carneros, was first planted in vines and fruit trees in the mid-1800s by Boon Fly and his family.

Winemaking at Bouchaine is a dynamic process where diversity is created by tailoring vinification and cellar practices to the individual vineyard lots. Most Chardonnay lots are barrel fermented and aged should lie for six months or longer to add texture and toasty vanilla nuances. A fraction of the wine is cold-fermented in stainless steel tanks to preserve delicate floral aromas. Depending on the vintage, 25-40% of the Chardonnay goes through malolactic fermentation to soften the lean, citrusy character of the Carneros grapes. Balance, complexity, and a unique expression of varietal fruit defines Bouchaine Chardonnays.

Traditional Burgundian methods of Pinot Noir production begin with one-quarter to one-third whole cluster fermentation in open-top fermenters, punching down 2-3 times daily and gentle racking into barrels after pressing. Red wines sit on malolactic lees for up to 12 months, then are blended and bottled.

Winemaker David Stevens continues Bouchaine's philosophy of producing wines that are crisp, well-balanced and elegant, that demonstrate the varietal characteristics of fruit grown in the Carneros region and neighboring areas.

Settlers came to the Carneros area in 1823 when The Franciscan Brothers established Mission Sonoma. At that time California was under Mexican jurisdiction, populated by native Indians and a few missionaries. In the early 1830's, the Mexican government moved to secularize Church real estate and seized all twenty-one California missions.

General Mariano Guadalupe Vallejo marched on Sonoma in 1834 to take charge of the mission, free the Indians and distribute the mission lands (mostly to friends and family of Gen. Vallejo). Four large land

grants form today's Carneros area: Rincon de los Carneros, Entre Napa, Huichica, and Petaluma.

American, German, French and Irish settlers, drawn by the fertile lands and moderate climate, began to settle the area. As the population diversified, discontent with the Mexican government grew, culminating in the Bear Flag Revolt. For one month, California existed as a republic before being annexed by the United States. Gold was discovered soon after and the westward rush was on.

Proximity to San Francisco and ease of water transportation also played a role in the development

of Carneros. In 1850, hay was still free for the cutting; workers traveled by barge to Carneros where they cut hay and grain for transport to cable car barns and livery stables in San Francisco. Wharves, fed by railroads crisscrossing the region, were built to accommodate the agricultural bounty. Cuttings Wharf, Buchli Station and Bentley Wharf all take their names from docks or railway stations forwarding livestock and produce to markets in San Francisco.

Grapes have played prominent role in Carneros agriculture. The Huichica Grant was reportedly planted to vines by Jacob Leese in the late 1830s, making it the second oldest vineyard area in California. By the early 1870s, Wm. Winter built the first winery in Carneros, Winter Winery, on property he bought from Leese. One of the largest Carneros vineyards in the late 1800s was Stanly Ranch with over 300 acres. Stanly's wines won medals and critical acclaim for Carneros as far back as 1888. While the wine industry thrived in Carneros in the mid-1800s, it came to a grinding halt by the turn of the century. The combination of phylloxera in the late 1870s and 1880s and Prohibition (1919 - 1933) virtually destroyed the fledgling industry.

1999 Chardonnay, Carneros - If you've always loved our Chardonnay then there'll be no surprises here. If you're new to our style, be prepared to be smitten. This wine is clean and bright: definitely an exceptional example of how good Carneros Chardonnay can get.

1997 Pinot Noir, Carneros - This wine is a textbook example of what we mean when we talk about Carneros Pinot Noir: cherry; berry; spicy; and jammy.

1999 Dry Gewürztraminer, Mendocino/Sonoma - Gewürztraminer's spiciness, floral qualities and crisp acidity are a cleansing balance with zesty Mexican and Asian Foods.

2000 Rosé of Pinot Noir, Carneros - Made in the French (saigner) style, this wine is floral and fruity with a clean crisp finish. It's a natural with ham or barbecued chicken.

1995 Chardonnay, Sangiacomo Vineyard, Carneros - The aromas of pineapple, ripe pears and buttery oak reflect the flavors on the palate. Rich and delicious, one bottle is not enough. GOLD MEDALS - Hilton Head Winefest and Cincinnati International Wine Festival.

1996 Cabernet Franc, Napa Valley - Made in the Chinon style of the Loire Valley, this is lush, rich and fruity with a wonderful bouquet of lavender, potpourri, cocoa and chocolate flavors, bolstered by boysenberry/olallieberry fruit intensity on the palate.

Tsarina, Late Harvest Wine - In 1997 we had the perfect conditions to make a late harvest wine. Velvety smooth, with flavors of apricots and honey. We think you'll agree, this wine is perfect; with fois gras or dessert. The wine won silver at the Los Angeles County Fair and the Chairman's Award at the Riverside International Wine Competition.

We have created a new, affordably priced "restaurant line" called, simply, "B". This Pinot Noir and Chardonnay are made in the lighter "California Style" and are perfect for by-the-glass programs and everyday drinking.

B Chardonnay, California - This wine can definitely keep up with our house style. It's clean and nicely integrated with hints of Mandarin orange and five-spice with a backdrop of toasty oak. We tasted ripe casaba melon with a floral note. This is a very concentrated wine and well balanced: "definitely a good everyday Chardonnay."

B Pinot Noir, California - This Pinot Noir endeavors to compete, in style, with our Carneros release. The up-front fruitiness is evident with flavors of olallieberry jam and cassis. Allspice, pipe tobacco and hints of black pepper add complexity. Though lighter in style than our "house" wine this release has good structure and a long, lingering finish.