Moraga Estate

Moraga Vineyards Estate | 1050 Moraga Ave, Bel Air

About

Moraga Vineyards is a winegrowing estate in the hills of Bel Air, a residential community in the suburbs of Los Angeles. The 16 acres, which Tom and Ruth Jones purchased more than 40 years ago, were first developed as a horse ranch in 1937. The Joneses were inspired to pursue winegrowing in Moraga Canyon because of the similar characteristics of its microclimate and soil to that found in the Bordeaux region of France. The soil differentiates Moraga from other California appellations. Submerged under the Pacific Ocean for millions of years, the Los Angeles Basin was thrust upward to create its current topography. As a result, Moraga has deep gravel beds in the canyon bottom and hillsides composed of an ancient seabed containing marine fossils and shells – ideal for growing high quality wine grapes.

Location Description

Located in the heart of Los Angeles, California.

Features

  • Producing wines from highest possible quality that reflects the character of this unique place.

Additional Information

  • Meeting / Conference Facilities:
  • Caves:
  • Wedding Facilities:
  • Picnic Facilities:
  • Dog Friendly:
  • Winery Tours:
  • Wine Tasting:
  • Art or Architecture:
  • Organic / Biodynamic:
  • Awards:
  • Wine Club:
  • Lodging / Bed & Breakfast:

Average Bottle Price

$ 140

Winemaker

The winemaking team has substantial history with the vineyard and possesses an intimate familiarity with the nuances of this complex site. Tony Soter, who built his reputation helping shape such Napa Valley stars as Araujo, Della Valle, Spottswoode and his own Etude Wines, started working with Moraga, as the winemaker, in 1987. Later he brought Scott Rich, formerly Etude's winemaker, to succeed him at Moraga. Both Scott and viticulturist Mary Hall, who is also Harlan Estate's viticulturist, have been involved with Moraga since 1995.

History

Grapes are not foreign to this canyon land the overland expedition of Don Caspar de Portola, which established the route of the California missions (El Camino Real), passed by Moraga Canyon in August of 1769. In his diary, expedition member Father Juan Crespi mentions a "profusion of wild grapes and Castilian roses in full bloom" in the canyon. Wild roses still exist on the property and are represented on the four corners of the Moraga wine label.

The Moraga Canyon site has a microclimate that is distinct from the surrounding area. Records from the last 45 years indicate the annual rainfall in the canyon averages 24 inches, compared to 15 inches in downtown Los Angeles. The soil also differentiates Moraga from other California appellations. Submerged under the Pacific Ocean for millions of years, the Los Angeles Basin was thrust upwards to create the current topography. As a result, Moraga has deep gravel beds in the canyon bottom and hillsides composed of ancient calcareous sandstone seabed in which many marine fossils and shells are found.

Tom Jones an aeronautical engineer as well as a wine lover, was CEO of Northrop Corporation for 30 years before retiring in 1989. In his executive capacity, he and Ruth traveled the world. While visiting vineyards in Europe, they were impressed with the similarity of their property's soil to that of Bordeaux. The hills of Tuscany reminded them of Moraga's terrain, with its south-facing slopes. Inspired by these similarities, the Jones' set out to plant a vineyard in their own back yard. They started experimenting in 1978 with several varietals, clones and rootstocks to find the best match with Moraga's terroir. By 1985 the wine made from the Cabernet Sauvignon and Merlot proved to be very encouraging. It was obvious that the high cost of hand-farming the hilly property would not permit Moraga to compete on the basis of price. The only chance of commercial success would be to produce a wine recognized to be of the highest quality.

The first Moraga Red Table Wine was produced in 1989 and released in 1992. The blend for Moraga Red Table Wine is typically biased toward Cabernet Sauvignon, but includes a substantial contribution from Merlot, with the objective of always producing the best possible blend. It is aged in the finest French oak chateau barrels for approximately 20 months, and then put in 19th century Bordeaux-style bottles with an extra deep punt and antique colored glass. The wine is aged for almost an additional 2 years prior to release.

Our first Moraga White Table Wine was produced in 1998 and released in 2000. The grapes for the Moraga White Wine consist of a single clone of Sauvignon Blanc. They are grown in the deep gravel beds and cooler temperatures of the canyon floor in what we consider the optimal growing environment for this variety. It is fermented in a combination of new French oak and stainless steel barrels, than aged for approximately nine months solely in stainless steel barrels. The white wine receives one year of bottle age prior to release.

The winemaking team has substantial history with the vineyard and possesses an intimate familiarity with the nuances of this complex site. Tony Soter, who built his reputation helping shape such Napa Valley stars as Araujo, Della Valle, Spottswoode and his own Etude Wines, started working with Moraga, as the winemaker, in 1987. Later he brought Scott Rich, formerly Etude's winemaker, to succeed him at Moraga. Both Scott and viticulturist Mary Hall, who is also Harlan Estate's viticulturist, have been involved with Moraga since 1995.

Perhaps the single most important decision made in the wine making process is the time of picking. While brix, pH and titratable acid measurements are closely monitored and help us track the vines' progress, it is the development of flavor that determines the readiness of the grapes within each vineyard block. With the experience of each vintage we have been able to improve our understanding of the ripening patterns of our vineyards. We selectively pick from vines which have come to full maturity on the basis of taste. Ultimately, it is all about flavor and tannin development. With regard to structure, ageability, and elegance, these wines are more akin to the wines of Bordeaux than to their California cousins.

The 2005 vintage marked a significant milestone in Moraga's history. A state-of-the art winery was completed just in time for the 2005 harvest. This, coupled with the barrel ageing cave completed in 2003, establishes Moraga as an Estate Wine. Moraga is the first commercial winery to be bonded in the city of Los Angeles since Prohibition ended in 1933.

Practices & Techniques

Our winemaking practices are classical techniques implemented in a meticulous fashion,” explains winemaker Scott Rich. “Perhaps the single most important decision we make in the whole process is determining the time of picking,” he continues. “While Brix, pH and titratable acid measurements are closely monitored, helping us track the vines’ progress, it is the development of flavor that determines the readiness of the grapes within each vineyard block. With the experience of each vintage, we have been able to improve our understanding of the ripening patterns of the vineyards. We selectively pick from vines that have come to full maturity on the basis of taste. Ultimately, it is all about flavor and tannin development.”

Harvest typically begins with Sauvignon Blanc in the first week of September and continues until the beginning of November, when the last of the Cabernet Sauvignon is harvested. Each part of the vineyard is hand picked individually, and it often requires two or three passes through the same section of vineyard to pick the fruit at its peak of flavor and maturity. The goal is to bring only perfect fruit to the winery. Sorting is a three stage process: in the vineyard prior to harvest, at the cluster level after picking and at the berry level after de-stemming.

Moraga Red Wine is produced from a blend of Cabernet Sauvignon and Merlot with small amounts of Cabernet Franc and Petit Verdot. Each lot is gently de-stemmed and lightly crushed directly into one-ton stainless steel open-top fermenters with complete temperature control. The grapes are then left to macerate for several days until native yeast begin the fermentation. The fermenting must is punched down by hand two to six times per day. After fermentation is complete, the wine may be drawn off and the pomace pressed, or the must may be left in the fermenter for a post-fermentation maceration of up to 20 days. Typical time from picking to pressing in a small basket press is 30 to 42 days. The wine is then transferred to 100% new French oak barrels, where it undergoes malolactic fermentation and aging for 18 to 22 months. Moraga Red Wine receives two years of bottle age before release.

Moraga White Wine is produced from Sauvignon Blanc grapes that are picked in a very narrow window of time, when the flavors shift from grapefruit zest to peach, nectarine and tropical fruit. The grapes are gently pressed and the juice is cold-settled, then racked into specially built stainless steel barrels that maximize lees contact. Initially about 20 percent of the juice is fermented in new French oak barrels and is then used to top the stainless steel barrels as the fermentation progresses. Ultimately, the wine receives an imperceptible kiss of oak during fermentation, but is aged solely in stainless steel barrels. In order to preserve the beautiful fruit and refreshing acidity, the wine does not go through malolactic fermentation. It is aged on the yeast lees from eight to ten months prior to bottling.

The purpose of these practices is to maintain the structure and texture of the wine, while allowing the exotic fruit and mineral characteristics of the vineyard to dominate the flavor profile. Bottling occurs in the late spring or summer of the year following harvest, and the wine is bottle-aged for a year prior to release. The wine is an atypically long-lived Sauvignon Blanc.

Awards

Sommerlier's 2012 Choice Award
Bordeaux Reds
Moraga Estate Red, Bel Air, California 2007

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Address

Los Angeles, California
United States

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