Yorkville Highlands AVA

The Yorkville Highlands wine industry took root in the mid-1970s as the local logging economy slowed and growers recognized the potential of the region's elevated terrain. The AVA was approved in 1998 on the strength of its distinctive rocky soils and cooler temperatures relative to neighboring Anderson Valley. The appellation has since increased its planted acreage nearly six-fold from its original footprint, yet has deliberately maintained a small-scale, artisanal character, with only around 50 appellation-designated wines produced each year. The Yorkville Highlands Growers and Vintners Association coordinates the region's growers and wineries.

• Logging gave way to viticulture by the mid-1970s as the primary land use in the highland community
• AVA approved in 1998 on the basis of distinctive rocky soils and temperatures cooler than neighboring Hopland and warmer than Anderson Valley
• Planted acreage has grown nearly six-fold since establishment; total area under vine is approximately 414 acres of the 40,000-acre AVA
• Roughly 50 appellation-designated artisan wines produced annually, each in very limited quantities

Yorkville Highlands occupies a transitional zone beginning about five miles west of Cloverdale on Highway 128, connecting the warm Alexander Valley to the southeast with the cooler Anderson Valley to the northwest. The AVA lies along the headwaters of both the Russian River and Navarro River watersheds, a continuous string of high benches and land troughs with the highway running down the middle. Vineyards all sit above 850 feet, with most bench-land sites between 1,000 and 2,200 feet and ridge elevations exceeding 3,000 feet. The region records approximately 3,060 growing degree days, classifying it as a Region II, and marine air influences the climate more than 50 percent of the time. Nights are cooler than both Anderson Valley and Hopland, producing some of the coldest evening temperatures on California's North Coast.

• Situated at headwaters of both the Russian River and Navarro River watersheds; Highway 128 bisects the appellation northwest to southeast
• Approximately 3,060 growing degree days classifies Yorkville Highlands as a Region II, warmer than Anderson Valley but cooler than Cloverdale
• Marine air present more than 50 percent of the time; morning fog on bench lands is nearly universal during the growing season
• Diurnal temperature swings of 40 to 50 degrees Fahrenheit intensify polyphenols, preserve acidity, and tend to produce smaller, more concentrated berries

The defining characteristic of Yorkville Highlands terroir is its thin, rocky hill soils of gravel and old brittle rock. The U.S. Soil Conservation Service has mapped named soil series unique to the area including Bearwallow, Hellman, Henneke, Montara, Squawrock, Witherell, Yorkville, and Boontling, with only one or two types shared with neighboring AVAs. These highly porous, free-draining soils stand in stark contrast to the loamy clay soils of Anderson and Alexander Valleys. Low water retention forces vines to root deeply, resulting in low-vigor plants that yield small crops of intensely flavored, mineral-inflected fruit. The poor, gravelly soils are widely credited for the mineral character found in wines across all varietals grown here.

• Thin rocky hill soils of gravel and old brittle rock; named USDA soil series include Bearwallow, Henneke, Squawrock, and Boontling, most unique to the AVA
• High porosity and superior drainage stress vines into deep rooting, reducing vigor and concentrating fruit
• Soils are thinner than neighboring Hopland but more fertile and varied than Anderson Valley
• Mineral character across all varietals is widely attributed to the gravelly, nutrient-poor soil profile

Cabernet Sauvignon leads planted acreage, followed by Syrah, Pinot Noir, and Merlot, with red varietals accounting for 83 percent of the 414 planted acres. The extended growing season and cold nights allow Cabernet Sauvignon and Syrah to ripen fully while retaining structure and acidity. Syrah benefits particularly from the low nighttime temperatures, preserving the acidity needed for balance. Pinot Noir from cooler sites delivers varietally expressive wines with red fruit, mineral tension, and silky texture. Sauvignon Blanc, Chardonnay, and Viognier are produced in smaller volumes from cooler and warmer sub-sites respectively. The appellation's climate has also proven suitable for other Bordeaux varieties including Merlot, Cabernet Franc, Malbec, and Petit Verdot.

• Largest plantings in order: Cabernet Sauvignon, Syrah, Pinot Noir, Merlot; red varietals = 83 percent of 414 total planted acres
• Cooler whites: Sauvignon Blanc and Chardonnay thrive in cooler vineyard sites; Viognier and Semillon prefer warmer, more sheltered land
• Syrah benefits especially from cold nights; low evening temperatures preserve the acidity essential for a balanced, food-friendly style
• All Bordeaux red varieties, including Malbec and Petit Verdot, are grown and bottled as varietals by at least one producer in the appellation

Yorkville Highlands hosts a small, quality-driven roster of producers. Meyer Family Cellars was established in 1987 by Justin and Bonny Meyer, co-founders of Silver Oak Cellars; Justin and son Matt acquired the Yorkville Highlands property in 1998, and today Matt and Karen Meyer focus on cool-climate Syrah and Anderson Valley Pinot Noir. Yorkville Cellars, founded by Edward and Deborah Wallo and opened as a winery in 1994, holds CCOF organic certification dating to 1986 and is noted for bottling all eight Bordeaux varietals individually across its 110-acre estate. Theopolis Vineyards, established in 2003 by Theodora R. Lee, specializes in estate-grown Petite Sirah and received a 94 to 96 point score from critic Robert Parker on its first 2006 harvest. SEAWOLF Wines, led by winemakers Jesse and Emma Hall, operates a natural wine program from an organic vineyard at 2,000-foot elevation. Maple Creek Winery, now operating as Artevino, farms 18 acres of estate varietals sustainably and herbicide-free on a 180-acre ranch.

• Meyer Family Cellars: established 1987 by Silver Oak co-founder Justin Meyer; Yorkville Highlands property acquired 1998; cool-climate Syrah is the signature style
• Yorkville Cellars: winery founded 1994 by Edward and Deborah Wallo; CCOF organic certification since 1986; bottles all eight Bordeaux varietals individually on a 110-acre estate
• Theopolis Vineyards: founded 2003 by Theodora R. Lee; estate Petite Sirah earned 94-96 points from Robert Parker on the 2006 debut harvest
• SEAWOLF Wines: natural winemaking and organic farming by Jesse and Emma Hall; outdoor tasting room at 2,000-foot elevation

Yorkville Highlands maintains an intentionally rural character. The community of Yorkville itself supports a population of roughly 317 and is served primarily by the Yorkville Market and Deli. The dramatic landscape of grasslands, towering redwoods, and ancient oaks also encompasses the 3,670-acre Galbreath Wildlands Preserve, donated to Sonoma State University in 2004. Most tasting rooms welcome visitors, though confirming hours or booking an appointment in advance is always advisable. The nearby town of Boonville, about 20 minutes northwest along Highway 128, offers additional dining and the Anderson Valley Brewing Company. The Mailliard Redwoods State Reserve, a tract of old-growth redwoods on Fish Rock Road, is a few miles west of the Yorkville post office.

• Yorkville community population approximately 317; the Yorkville Market and Deli is the main local gathering point
• Galbreath Wildlands Preserve (3,670 acres), donated to Sonoma State University in 2004, borders the appellation and is open for educational visits
• Boonville, roughly 20 minutes northwest on Highway 128, offers dining, the Anderson Valley Brewing Company, and seasonal farmers markets
• Mailliard Redwoods State Reserve on Fish Rock Road, a few miles west of Yorkville, provides old-growth hiking adjacent to the wine country