Flora Springs, in St. Helena, Napa Valley, was founded in 1978 when Jerry and Flora Komes bought the former Louis M. Martini Winery. Their grown children joined them and the extended family today runs a 650-acre estate with vineyards through Napa Valley. Flora Springs is still owned and operated by the second and third generations of the Komes family. Flora Springs’ first successes were with Chardonnay but since then the estate has also produced highly regarded reds, including its Cabernet Rutherford Hillside Reserve and other single vineyard, 100% Cabernet Sauvignons. The winery was one of the first in the region to introduce a Meritage-style red wine and its blend of Cabernet Sauvignon, Merlot and Petit Verdot, called Trilogy, remains one of its signature wines. About 40,000 cases of wine are produced annually.
Carneros AVA, also known as Los Carneros, is at the southern end of the Napa and Sonoma Valleys at the top of the San Francisco Bay. The 8,000 vineyard acres are mostly planted to Pinot Noir and Chardonnay, both of which thrive in the district’s cool, marine climate. Carneros became an AVA in 1983 and it has attracted foreign wine companies along with local producers. It has been especially appealing to European producers of sparkling wines including the giant Spanish cava producers Codorniu and Frexinet, and the French Champagne house Taittinger. Codorniu in Carneros is called Artesa, and Frexinet’s Carneros brand is Gloria Ferrer. Taittinger calls its Carneros winery Domaine Carneros. The European producers also make still wines in Carneros.
This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.
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