| Region of production: | Mt. Veeder AVA, Napa Valley |
| Winery Location: | Napa |
| Year Established: | 1889 (as Fischer & Sons) |
Vineyard Holdings
21 ha under vine (the total estate is 188 ha)
Top Wines Produced
- Cabernet Sauvignon (includes 10-15% total Merlot and Cabernet Franc)
- Merlot (includes approximately 10% Cabernet Sauvignon)
- Pinot Noir (Pinot Noir is no longer produced.)
- Chardonnay (15% new French oak, no malolactic fermentation)
- Sauvignon Blanc (These vines were ripped out after the Charles Banks acquisition.)
Average Total Production
- Approximately 60,000 bottles (18,000 bottles of Cabernet Sauvignon)
Summary
Mayacamas‘ stone winery was originally built in 1889 by a German immigrant and pickle salesman named John Fischer. The property changed hands several times, and fell into disuse during the Prohibition era, until it was rekindled and formally rechristened as Mayacamas Vineyards in 1941. Bob Travers and his wife purchased the winery in 1968. With his son Chris growing into the role of vineyard manager, Bob made every wine at Mayacamas through the 2012 vintage. In the spring of 2013, his family sold to investor Charles Banks, who announced that Andy Erickson (Favia, Dalla Valle, etc.) would be immediately assuming the role of winemaker. Mayacamas has long been associated with unapologetically tannic, acid-driven and herbal styles of Cabernet Sauvignon, which frequently require years or decades to soften. As Bob Travers was immovable in his style and approach throughout the years, it remains to be seen whether the winery will venture in a new direction with the change in ownership.
The winery’s oldest vineyards, save for a small patch of 100+ year-old Zinfandel vines that do not produce a commercial crop, are comprised of Wente selection Chardonnay vines, grafted on St. George rootstock and planted in the early 1950s. The winery’s oldest Cabernet Sauvignon vines date to the 1960s. The vineyards lie between 1,800 and 2,400 ft. in elevation, with the white varieties (Chardonnay and Sauvignon Blanc) planted at the higher altitudes. All mature vines are dry-farmed. Mayacamas Vineyards sits on an ancient volcanic crater; Chris Travers credits the intensity of Mayacamas‘ Cabernet tannins to the volcanic-derived soils on the property, and its acidity to heightened elevation and proximity to the San Pablo Bay.
Style & Vinification Techniques
During the Travers era, Mayacamas Cabernet Sauvignon was typically harvested at 23.5° Brix. Fermentation with Montrachet yeast occurred in cement tank. After 1-2 weeks of maceration the wines were pressed and moved to large, old American oak casks to undergo malolactic fermentation and 2 years of aging, followed by an additional year of aging in French oak barriques (approximately 15% new wood). The wines were then aged in bottle for two years prior to release – Mayacamas Cabernet Sauvignon has never been released before the fifth year after the harvest.
Producer Website: Mayacamas Vineyards