In our quest to craft exceptional wines, Anaba is committed to sourcing our grapes from the very best vineyards — farmed meticulously — yielding the finest fruit grown to our exacting standards. Jennifer Marion, director of winemaking and vineyard operations, works side-by-side with Larry Bradley, Anaba's consulting viticulturist, to ensure that our growers honor our instructions. Rootstocks and grape clones are carefully selected based on the composition of each vineyard's soil and its prevailing climate to assure each variety is perfectly suited to its environment. We employ canopy management techniques to optimize fruit maturation and color preservation. To enhance each variety's flavor profile, we religiously thin the clusters, allowing the grapevine to focus all its energy on only the best berries. Above all, we adhere to sustainable viticultural practices and are strident in our pursuit of premium fruit.

"Each grape variety is unique and has its own special needs," Jennifer explains. "Grenache needs sunshine to ripen, but too much will bleach the clusters, turning them gray. Rhone white varieties will not ripen in balance if cropped too heavy. Grapes are like siblings — from the same gene pool, yet distinctive in their own right. And they must be treated accordingly to reveal their best attributes."

Anaba's Pinot Noir and Chardonnay come from the cooler regions of the Carneros, Sonoma Coast and Russian River Valley appellations, where the wind and fog are perfect for growing well-balanced Burgundian varieties.

We source our Rhone varieties from the warmer areas of the Sonoma Coast and Sonoma Valley growing regions, which are ideal for producing intense flavors and brilliant color. Our growers are our partners and we are committed to long-term relationships. This allows us to consistently produce wines of the highest quality, priced fairly and offering each and every customer a valued experience, year after year.