Mayacamas Vineyards

Mayacamas Vineyards traces its origins to 1889, when German immigrant John Henry Fisher purchased a remote mountain property on Mount Veeder and built the stone winery that still stands today, constructing it from rocks gathered on the estate. He named the property Fisher and Sons, planted Zinfandel vines, and sent barrels of wine down treacherous mountain trails by horse-drawn carriage to the Napa River, then ferried them by barge to San Francisco. The catastrophic 1906 earthquake and fire bankrupted Fisher's San Francisco businesses, and the estate was sold at auction for $5,000 on the steps of the Napa Courthouse. The property passed through the Brandlin family during the 1920s and 1930s before British chemist Jack Taylor and his wife Mary purchased it in 1941, renaming it Mayacamas Vineyards and creating the iconic wine label still used today, featuring two lions within the letter M. Jack planted the first Chardonnay and Cabernet Sauvignon vines on the property during their tenure. In 1968, investment banker Bob Travers and his wife Elinor purchased Mayacamas from the Taylors for $360,000, beginning a 45-vintage stewardship that would define the modern identity of the winery. In 2013, Travers sold the estate to investor Charles Banks and retail entrepreneur Jay Schottenstein. Banks was subsequently convicted of defrauding NBA star Tim Duncan and was forced to relinquish his ownership stake; in 2017 the Schottenstein family assumed 100% ownership and have continued the restoration of both vineyards and cellars.

• Founded 1889 by John Henry Fisher; estate sold at auction for $5,000 following the 1906 San Francisco earthquake
• Jack and Mary Taylor purchased the property in 1941, renamed it Mayacamas, and planted the first Cabernet Sauvignon and Chardonnay vines
• Bob and Elinor Travers purchased the winery in 1968 for $360,000, stewarding it for 45 vintages and establishing its modern reputation
• Schottenstein family assumed 100% ownership in 2017 and oversees ongoing vineyard replanting and organic conversion

Mayacamas Vineyards occupies one of the most dramatic and geologically distinctive sites in all of California wine. The estate sits on the edge of the crater of an extinct volcano high in the Mayacamas Mountains, which form the boundary between Napa Valley and Sonoma Valley. Of the 475-acre property, only approximately 49 to 53 acres are planted to vine, with elevations ranging from 1,800 feet at the winery up to approximately 2,400 feet, placing the uppermost blocks among the highest-altitude vineyards in all of Napa Valley. Soils shift across the estate from poor volcanic deposits to ancient seabed material, producing grapes with high acidity, a clean mineral character, and intense concentration from naturally low yields. All mature vineyards on the property are dry farmed, a practice made more sustainable by the fact that Mount Veeder often receives roughly twice the average rainfall of the Napa Valley floor. The mountain's microclimate, characterized by cooler days and warmer evenings than the valley floor, creates an unusually long growing season that allows fruit to ripen slowly and gradually. Since the 2013 ownership change, viticulturist Phil Coturri has overseen a comprehensive replanting program, addressing phylloxera-afflicted AXR-rooted vines and transitioning the entire estate to certified organic farming. The winery name itself derives from the Wappo indigenous language and is believed to mean "the howl of the mountain lion," a fitting description of this remote and rugged mountain estate.

• 475-acre estate with only 49 to 53 acres planted; vineyards range from 1,800 to 2,400 feet in elevation within the Mt. Veeder AVA
• Soils combine volcanic deposits and ancient seabed material, delivering high acidity, minerality, and naturally low yields
• All mature vineyards are dry farmed; Mount Veeder receives approximately twice the rainfall of the valley floor
• Certified organic viticulture under Phil Coturri since 2013, with ongoing replanting of phylloxera-affected blocks on AXR rootstock

The winemaking philosophy at Mayacamas has remained remarkably consistent since the 1950s, anchored by a commitment to traditional techniques, neutral oak, and early harvesting that prioritizes freshness and structure over sheer ripeness. Cabernet Sauvignon fermentation uses a combination of concrete tanks, stainless steel tanks, and oak cooperage, with fermentation temperatures kept relatively cool and maceration running between 10 and 25 days depending on vintage character. After fermentation, the Cabernet Sauvignon is aged for approximately 24 months in large-format neutral foudres ranging from 700 liters to over 4,500 liters in capacity, many of which date to the 1920s, with no significant use of new oak barrels. For Chardonnay, aging lasts 12 months using 500- to 1,000-liter barrels for approximately 40% of the wine and standard barriques for the rest, with new oak consistently kept below 10%. Grapes are harvested on the early side by Napa standards, a deliberate choice to preserve acidity and avoid over-ripeness. The resulting wines are consistently described as leaner, more structured, and more mineral-driven than typical Napa Valley bottlings, drawing comparisons to Left Bank Bordeaux in their tannic architecture and their capacity to age for decades. This anti-modernist stance, at odds with the high-alcohol, heavily oaked style that dominated Napa for much of the 1990s and 2000s, has made Mayacamas a cult reference point for wine professionals seeking classically structured California Cabernet.

• Cabernet Sauvignon aged approximately 24 months in large neutral foudres dating to the 1920s; new oak is minimal across all wines
• Chardonnay aged 12 months using 500- to 1,000-liter barrels and barriques, with new oak below 10%
• Grapes are harvested deliberately early to preserve acidity and freshness, a signature of the Mayacamas house style
• Fermentation in concrete, stainless steel, and oak tanks; maceration ranges from 10 to 25 days for Cabernet Sauvignon

Mayacamas Vineyards achieved international recognition when its 1971 Cabernet Sauvignon was selected for the famous 1976 Judgment of Paris tasting, organized in Paris by British wine merchant Steven Spurrier. Robert Travers had agreed to supply three bottles of the still-unreleased 1971 vintage, even though he did not consider the wine ready to drink. While the wine placed in the lower half of the original 1976 competition, its reputation grew dramatically with each subsequent re-tasting. At the 1986 Wine Spectator re-evaluation, which assessed how the same wines had aged ten years on, the 1971 Mayacamas placed second. At the 30th-anniversary re-tasting held simultaneously in Napa and London in 2006, the 1971 Mayacamas tied for third place with Heitz Wine Cellars, behind only Ridge Monte Bello and Stag's Leap Wine Cellars and ahead of all French wines entered. This arc of improvement across the three tastings became a textbook illustration of Mayacamas's extraordinary aging potential and the house philosophy that prioritizes longevity over early approachability. The winery has continued to earn critical acclaim in more recent decades, with the 2015 Cabernet Sauvignon earning a ranking of number two on Wine Spectator's Top 100 of 2019.

• The 1971 Cabernet Sauvignon was entered into the 1976 Judgment of Paris tasting before its official release
• At the 1986 re-tasting, the 1971 Mayacamas placed second; at the 2006 30th-anniversary re-tasting it tied for third, ahead of all French entries
• The improving arc across multiple re-tastings has made Mayacamas a canonical example of California Cabernet aging potential
• The 2015 Cabernet Sauvignon ranked number two on Wine Spectator's Top 100 wines of 2019

Since the 2013 ownership transition, Mayacamas has been guided by a team assembled to honor the estate's traditions while rehabilitating its vineyards and cellar. Winemaker Braiden Albrecht leads wine production day to day and oversees the estate's CCOF-certified organic viticultural practices. Consulting winemaker Andy Erickson, whose earlier career included stints at Harlan Estate, Staglin Family Vineyard, and Screaming Eagle, worked alongside Albrecht during the early vintages under new ownership, contributing expertise while respecting the existing house style. Viticulturist Phil Coturri manages the vineyard, having begun a systematic replanting of phylloxera-affected blocks and the transition to organic farming immediately after the 2013 sale. A significant challenge arrived in 2017 when California wildfires destroyed the estate's historic tasting room outbuilding and damaged some vineyard rows, though the original 1889 stone winery remained intact. Following the fire, Mayacamas opened a tasting facility in downtown Napa, expanding access to the brand. In 2021 the winery released its first production of olive oil from trees growing on the property. The Schottenstein family has described their ownership philosophy as one of long-term stewardship, with attention to continuity of style and preservation of the estate's historical character.

• Winemaker Braiden Albrecht leads production and organic vineyard management under CCOF certification
• Andy Erickson consulted on winemaking after the 2013 sale, helping bridge traditional Travers-era techniques with modern cellar hygiene
• Phil Coturri oversees viticulture, managing replanting of AXR-rooted blocks and the full conversion to organic farming
• The 2017 California wildfires destroyed the estate tasting room; a downtown Napa tasting space was subsequently opened

Mayacamas focuses its production on two flagship varieties: Cabernet Sauvignon and Chardonnay, each produced in approximately 2,000 cases per year, with total winery output around 5,000 cases annually. The flagship Cabernet Sauvignon is sourced from 12 Cabernet Sauvignon blocks spread across the estate between 1,800 and 2,200 feet of elevation, with the blend varying by vintage, sometimes bottled as 100% Cabernet Sauvignon and in other years incorporating small amounts of Merlot or Cabernet Franc. The Chardonnay is similarly focused on purity and minerality, with aging producing a style noteworthy for its freshness, lemon oil character, and remarkable longevity relative to most Napa Chardonnay. The estate also produces small quantities of Merlot (a few hundred cases) and Sauvignon Blanc (approximately 60 cases), with the uppermost Sauvignon Blanc blocks among the highest-altitude plantings in all of Napa Valley. Historically the estate produced a wider range including Pinot Noir, Zinfandel, Chenin Blanc, and Semillon. A single-block Cabernet bottling designated as the Sunset Block has also been produced in select recent vintages from a rockier parcel receiving more afternoon sun. Wines are allocated twice per year, in spring and fall, and are selectively distributed in the United States and Japan. A library collection of older vintages has historically been available for purchase directly from the winery.

• Flagship wines are Cabernet Sauvignon and Chardonnay, each approximately 2,000 cases per year; total production around 5,000 cases annually
• Cabernet Sauvignon sourced from 12 estate blocks between 1,800 and 2,200 feet; blend varies by vintage, sometimes 100% Cabernet Sauvignon
• Small quantities of Merlot (a few hundred cases) and Sauvignon Blanc (approximately 60 cases) are also produced
• Wines are allocated twice annually and distributed selectively in the U.S. and Japan; library vintages available directly from the winery