開瓶後的葡萄酒可以飲用多久

這個問題沒有一個確定的答案, 即使在打開一天之後,葡萄酒總會有一些降解,儘管起初它不會明顯被檢測到, 大多數葡萄酒在打開幾天后都可以很好地飲用,只要瓶頸以某種方式塞住,以進一步阻止空氣進入。

具有諷刺意味的是,一瓶已經發酵多年的葡萄酒在開瓶後幾天內都會變壞,但即便是葡萄酒也有局限性,葡萄酒變質的原因在於,在發酵過程中葡萄酒的味道更好 ,氧化,由於葡萄酒暴露在氧氣中,這在打開後是不可避免的,隨著時間的推移它開始變質。

如果你想讓你的葡萄酒持續更長時間,有許多配件可以幫助你盡可能長時間保持新鮮,專業的瓶塞可以起到不同程度的效果,但是一旦瓶子被打開,它們都不能完全阻止葡萄酒的降解,保持葡萄酒冷藏也有幫助,因為低溫會減緩化學變化,保持葡萄酒不受光照也是個好主意。

不同類型葡萄酒的保質期

以下是葡萄酒開封後的長壽指南, 這是假設瓶子被正確“塞住”並存放在冰箱中。

Red Wines

如果你是那種喜歡慢慢品嚐葡萄酒的人,那麼紅葡萄酒絕對適合你,只要密封和冷藏,大多數紅色瓶子在打開後最多可以飲用5天。

打開瓶子後,構成紅酒結構和身體的酸和單寧將開始分解,有時這不是一件壞事,許多更為澀的紅葡萄酒,例如年輕,濃郁的紅葡萄酒,在它們被打開後的第二天可能會更加美味,你會注意到更嚴厲的音符會減少,而較軟的結構會讓紅葡萄酒更加微妙。

然而像勃艮第和其他黑比諾或桑嬌維塞葡萄酒一樣,較為濃郁的紅葡萄酒,其結構將比大而大膽的赤霞珠和西拉葡萄酒更快地失去其結構,因此這些較淺的紅葡萄酒應該在2-3天內飲用,因為它們會更快地變平。

 

Rosé & Lighter White Wines

當我們想要一些清淡,新鮮和夏季的東西時,我們可以買到我們最喜歡的白葡萄酒和桃紅葡萄酒,這些葡萄酒的重點是提供有彈性和酸性的東西,充滿生機,帶有尖銳的水果和礦物質元素。

因此冷凍較淡的白葡萄酒,和大多數桃紅葡萄酒將是最令人滿意的新鮮開瓶,然而這並不意味著一旦你有足夠的東西就需要拋棄任何多餘的東西。

憑藉精心製作的高品質葡萄酒瓶,即使是輕甜的玫瑰紅葡萄酒和白葡萄酒,在5-7天的冰箱中也絕對精美,這意味著它們可以在長周末享用。

在前3天左右,他們的性格將開始改變,你會發現舌頭上的初始“新鮮感”可能會有所減少,但這可能不是一件壞事, 這些葡萄酒肯定仍然可以飲用。

 

Full-Bodied White Wines

濃郁,濃郁的白葡萄酒比較輕的“堂兄弟”靈活性差。

霞多麗、維歐尼、特雷比亞諾、白里奧哈…..  以其豐富和豐滿而著稱和喜愛 在老化過程中,在被釋放之前已經經歷了相當多的氧氣。

因此這些白葡萄酒將比開放後更年輕,更新鮮的例子更快地消亡。

這些種類的葡萄酒最好在開封後3天內完成,因為它們在較長時間後會變得非常難以飲用。

Sparkling Wine & Champagne

我們都經歷過忘記一瓶開口的蘇打水,然後回到它身上,卻發現了一種平坦,令人不愉快的脫碳液體。

同樣的事情很容易發生在起泡酒上,很快就會失去頭暈, 36小時後這些起泡酒不應該被吸收 – 這些葡萄酒從它們的細小氣泡中獲得它們的特徵,喝“死”的香檳永遠不會有多麼有趣也不令人滿意。

Prosecco和Asti也應在開業後2天內食用。

 

Fortified Wines

Shelf Life = 4 to 5 weeks

像Port和雪利酒這樣的強化葡萄酒與以前的葡萄酒不同,因為它們具有更高的酒精含量,被葡萄酒“強化”,並且它們的含糖量也更高。

這兩個因素都意味著開瓶港的保質期將比任何餐桌或起泡酒長得多,但是,這個時期並不是無限期的。

實際上4-5周是您可以預期保留一瓶強化葡萄酒的最長時間,一旦它開始降解並且失去所有那些深層,複雜,風味和特徵之後它就被打開了。

如果你想讓它們持久,你可以將它們放在涼爽,黑暗的地方,就像其他任何好酒一樣。

所以你有它 – 快速指導這些瓶裝各種葡萄酒在打開後會持續多久,請記住這些提示:給自己一個好的,可靠的瓶塞,並使用你的冰箱!然後你再也不會感到難過,因為你看著自己喜歡的葡萄酒,倒在排水溝裡。

 

How Long Does a Bottle of Wine Remain Drinkable After Opening?

There isn’t one definitive answer to this question. There will always be some degradation of the wine, even after one day of being opened – although it won’t be obviously detectable at first. Most wines are absolutely fine to drink after a couple of days of being opened, so long as the bottle neck is stoppered in some way which stops further air coming in.

It’s ironic to think that a bottle of wine that has been fermenting for a number of years can go bad within days of opening, but even wine has limitations. The reason wine goes bad is from the same thing that makes wine taste better during the fermentation process – oxidation. As wine is exposed to oxygen, which is unavoidable after opening, it begins to spoil over time.

If you want to make your wines last longer, there are many accessories that can help you keep it fresh for as long as possible. Professional bottle stoppers will work with varying degrees of effectiveness, but none of them will completely halt the degradation of the wine once the bottle has been opened. Keeping your wine refrigerated helps too, as low temperatures will slow chemical changes, and keeping your wine out of light is also a good idea.

The Shelf Life of Different Types of Wine

Here are some guidelines for the longevity of wine after it has been opened. This assumes that the bottles are properly “stoppered” and stored in a refrigerator. 

Red Wines

  • Shelf Life = 3 to 5 days

If you are the kind of person who likes to savor their wines slowly, then red wines are definitely the ones for you. The majority of bottles of red will be absolutely fine to drink up to 5 days after they’re opened, so long as they are sealed and refrigerated.

After a bottle is opened, the acids and tannins that make up the structure and body of red wine will start to break down. Sometimes this isn’t a bad thing. Many of the more astringent bottles of red wine, for example young, full-bodied reds, will probably be a lot more palatable the day after they’ve been uncorked. You’ll notice the harsher notes will have been diminished, and the softer structure will allow more subtleties of the red wine to come forward.

Lighter bodied reds, however, such as Burgundy and other Pinot Noir or Sangiovese-based wines, are going to lose their structure far more quickly than the big, bold Cabernet Sauvignon and Shiraz wines. Therefore, these lighter red wines should be drunk within 2-3 days, because they will go flat more rapidly.

  

Rosé & Lighter White Wines

  • Shelf Life = 5 to 7 days

When we want something light, zesty, fresh and summer-like, we reach for our favorite white and rosé wines. The whole point of these wines is to offer something springy and acidic, full of life, with sharp fruit and mineral notes.

As such, chilled, lighter white wines and most rosé wines are going to be most satisfying poured from a freshly-opened bottle. This doesn’t mean, however, that any excess needs to be thrown away once you’ve had enough.

With a well-made, high-quality wine stopper, even light rosé wines and white wines will be absolutely fine in the fridge from 5-7 days, meaning that they can be enjoyed over a long weekend.

After the first 3 days or so, their character will begin to change. You’ll find that the initial “freshness” on the tongue may be lessened somewhat, but this again might not be a bad thing. These wines will certainly will still be drinkable. 

Full-Bodied White Wines

  • Shelf Life = 2 to 3 days

 

Full bodied, stronger white wines are less flexible than their lighter “cousins”.

Chardonnay, Viognier, Trebbiano, White Rioja and others — celebrated and loved for their richness and fullness — already undergo a fair amount of oxygen during the aging process, before being released.

Because of this, these white wines will perish rather more quickly than younger, fresher examples after opening.

These sorts of wines are best finished within 3 days of opening, as they tend to become really rather unpleasant to drink after a longer period.

 

 

 

 

Sparkling Wine & Champagne

  • Shelf Life = 36 hours

We’ve all experienced forgetting an open can of soda, and returning to it, only to find a flat, unpleasant, de-carbonated liquid in its place.

The same thing can easily happen to sparkling wine, which lose fizziness quite quickly. After 36 hours, these sparkling wines shouldn’t be imbibed – these wines get their character from their fine bubbles. To drink a “dead” Champagne is never going to be much fun nor satisfying.

Prosecco and Asti also should be consumed within 2 days of opening, as well.

 

 

 

 

 

Fortified Wines

  • Shelf Life = 4 to 5 weeks

Fortified wines, like Port and Sherry, are the different than the previous wines, because they have a higher alcohol content, being ‘fortified’ with grape spirits, and they have a higher sugar content, too.

Both of these factors mean the shelf life of an opened bottle of Port will be much longer than any table or sparkling wine. However, this period is not indefinite.

Realistically, 4 – 5 weeks is the maximum amount of time you can expect to keep a bottle of fortified wine, once it has been opened before it begins to degrade and lose all those deep, complex, flavors and features.

Keep them in a cool, dark place, as you would any other good wine, if you want to make them last.

 

So, there you have it – a quick guide to how long those bottles of various wines are going to last after they’ve been opened. Please keep these tips in mind: Get yourself a good, trusty bottle stopper, and use your refrigerator! Then you’ll never have to feel sad again, as you watch your favorite wine, being poured down the drain.

 

Santa Barbara County美國優良AVA葡萄產區

聖巴巴拉縣(Santa Barbara County) – 葡萄酒產區 “加利福尼亞州最美麗,最令人興奮的葡萄種植區之一,位於洛杉磯看似無窮無盡的城市蔓延的北面90分鐘,聖巴巴拉正在製作一些美國最令人興奮的葡萄酒….從海洋涼爽的山谷到鮮明的山地葡萄園,從充滿活力的西拉到天鵝絨般的黑比諾,再到極佳的赤霞珠,從鄉村牧場莊主到隱居的名人 – 如果任何葡萄酒產區都可以擁有,那就是聖巴巴拉 “ 安東尼迪亞斯藍Santa Barbara. Anthony Dias Blue

加利福尼亞州的主要葡萄酒產區如下圖所示(除了北加州和洛杉磯/沙漠地區以南), 本文重點介紹位於中南部海岸地區的聖巴巴拉縣,Santa Inez Valley和Standing Sun Winery所在地,酒文集(daVinci Wine)是第一個從Santa Inez Valley到台灣的葡萄酒進口商,Santa Inez葡萄酒很難獲得,因為產量很低,大多數Santa Inez葡萄酒都是全數訂購的。

South Central Coast

 

中南海岸 聖巴巴拉葡萄酒之鄉

山谷獨特的橫向性質提供了微氣候和地形的優勢,成為世界上最多樣化的葡萄種植區之一,太平洋海岸線的山谷,實際上是東西向而不是南北向,沿海的Santa Ynez山脈和更為內部的San Rafael山脈也是橫向延伸的,由於這種地質奇特,海風吹向東方,由環繞該地區的丘陵和山脈引導, 向東行進山麓,白天氣溫溫暖,夜間氣溫涼爽,而向西朝向海洋的葡萄園氣候溫和宜人, 再加上從古老的海灘和矽藻土到石灰岩的土壤,有一個近乎完美的地方可供各種葡萄酒品種使用。

目前在聖巴巴拉縣內有六個聯邦政府批准的美國葡萄種植區(AVA):Santa Maria Valley和Santa Ynez Valley,然後分為四個子AVA(西向東):麗塔山(Sta),巴拉德峽谷、洛杉磯奧利沃斯區和聖巴巴拉快樂峽谷, 隨著葡萄種植者越來越多,他們對種植特定葡萄品種的最佳地點的了解,洛斯阿拉莫斯山谷和聖瑪麗亞長廊也顯示出明顯的特徵,有朝一日可能會導致AVA地位。

Santa Ynez Valley (official AVA of Santa Barbara County) (聖巴巴拉縣官方AVA)

 

Vineyards in Santa Ynez Valley Santa Ynez Valley

是加州聖巴巴拉縣最大的葡萄園集中的AVA, 它在1983年被認為是官方AVA,該地區的多樣化氣候意味著這裡生產的葡萄酒種類繁多,最著名的是黑皮諾,霞多麗,西拉和歌海娜.

AVA沿著聖伊內斯河(Santa Ynez River)沿著東西向的山谷延伸,從Sta延伸出來, Rita Hills AVA和西部的Purisima Hills位於東部的Cachuma湖, 該地區位於聖拉斐爾山脈的東北部,而聖伊內茲山脈則位於AVA的南部, 山谷在其西部極端處變窄,朝向太平洋海岸線,並且通過這個狹窄的間隙,海洋影響流入葡萄園。

山谷西端的葡萄園,適合氣候較涼爽的品種黑比諾(Pinot Noir)、霞多麗(Chardonnay)和一些雷司令(Riesling),在這裡海洋的霧和風有助於降低夜晚溫度並延長生長季節,從而產生具有良好酸度的均衡葡萄酒。

來自海洋的冷卻影響減少了向東移動通過山谷,因此東端有更多的葡萄品種種植,包括赤霞珠 (Cabernet Sauvignon)梅洛( Merlot),白蘇維濃( Sauvignon Blanc and)和西拉(Syrah), 總體而言Santa Ynez Valley的溫度比聖巴巴拉縣的其他地區溫暖,但與中央山谷和Sierra Foothills的內陸地區相比仍然相對涼爽。 這裡的土壤比國家其他地方的海洋要多得多,是古代海床的遺跡; 事實上,這些石灰岩土壤與黑皮諾(Pinot Noir)和霞多麗(Chardonnay) – 勃艮第(Burgundy)產區的環境極其相似, 土壤範圍從山谷底部的沙質土壤到山谷陡峭山坡腳下較高海拔處的粉質,粘土和頁岩壤土, 這些自由排水的淺土壤非常適合葡萄栽培,因為它們會在葡萄藤中產生壓力,導致低活力和產量,以及具有濃縮風味的漿果。

因此從西部的黑皮諾(Pinot Noir)到東部的赤霞珠(Cabernet),梅洛(Merlot)和歌海娜(Grenache),幾種葡萄品種都很好, 幾種羅納(Rh?ne)和意大利葡萄品種也在這個多功能的聖巴巴拉縣AVA中獲得好評, 從精品酒莊到數千箱經營,每位葡萄酒商都致力於釀造葡萄酒,真正體現了Santa Inez Valley當地葡萄的高品質和廣泛多樣性。

Santa Maria Valley(聖巴巴拉縣官方AVA)

經常有霧和風吹過的聖瑪利亞山谷是聖巴巴拉縣最北部的產區, 該地區首個獲得官方批准的美國葡萄栽培區(AVA)擁有極其複雜的土壤條件和多樣化的小氣候, 霞多麗和黑比諾是兩種特別受益於海洋影響的品種,也是這種AVA的旗艦葡萄酒。  聖瑪利亞山谷葡萄的質量得到廣泛認可,這種水果不僅僅用於產區葡萄酒釀造過程中, Santa Maria Valley葡萄也被聖巴巴拉縣的葡萄酒廠和縣外的許多葡萄酒廠使用, 聖瑪麗亞山谷的產區以聖拉斐爾山脈和東部的Los Padres國家森林為界,西部則是所羅門山和聖瑪麗亞市。

Sta. Rita Hills (official AVA of Santa Barbara County) 麗塔山(聖巴巴拉縣官方AVA)

麗塔山實際上位於Santa Ynez Valley產區,儘管其獨特的土壤和氣候將那裡種植的葡萄與溫暖的葡萄園中的葡萄區分開來, Sta的典型氣候, 麗塔山從海洋層雲和霧開始,到上午10點開始的初陽, 歷經兩三個小時的平靜陽光,直到岸上的微風輕拂再次降溫, 這種海洋氣候,再加上沉積的土壤和石灰岩,是此種植產區霞多麗和黑比諾的理想之地,麗塔山(Sta)的產區包括10平方英里範圍內約1700英畝的種植面積, 該地區位於Buellton鎮和Lompoc鎮之間,北面是La Purisima Hills山,南面是Santa Rosa Hills山,與Santa Ynez河相交。

Happy Canyon of Santa Barbara聖巴巴拉快樂峽谷(聖巴巴拉縣官方AVA)

Santa Barbara快樂峽谷位於Santa Ynez Valley AVA的遠東邊緣,深入Cachuma湖西北部的San Rafael山脈。 其內陸位置意味著明顯更溫暖的氣候,確保後期成熟品種的完全成熟。 該地區的起伏地形,高坡和各種土壤最適合種植波爾多葡萄品種,如品麗珠,赤霞珠,梅洛,小維鐸和長相,釀造濃郁濃郁的葡萄酒。 西拉和其他羅納品種也在這裡蓬勃發展。 Ballard Canyon巴拉德峽谷 ((聖巴巴拉縣官方AVA)) 巴拉德峽谷位於Santa Ynez Valley AVA的中心地帶,獨特的土壤和峽谷的氣候為西拉,歌海娜,赤霞珠,赤霞珠和品麗珠等紅葡萄生產出獨特的葡萄酒和白葡萄等創造了良好的環境, Sauvignon Blanc,Viognier和Roussanne。

Los Olivos District(聖巴巴拉縣官方AVA)

Los Olivos District AVA是一個廣闊的沖積平台,位於Solvang上方的Purisima Hills和Happy Canyon地區的西側之間,是一個獨特的地理和地質特徵,以其相對均勻的地形,地質和土壤剖面而著稱。 邊界包括Ballard,Santa Ynez,Los Olivos和Solvang等鄉鎮。

其他 – 洛斯阿拉莫斯山谷

Los Alamos Valley山谷位於Santa Maria Valley山谷和Santa Ynez Valley山谷之間, 在溫暖的日子和非常寒冷的夜晚,這個地區的水果實現了令人難以置信的集中和平衡, 它的輕微排水良好的土壤和各種微氣候允許多樣化的品種, 因為洛斯阿拉莫斯山穀不是官方產區,所以你不會在葡萄酒標籤上看到它 – 而是使用“聖巴巴拉縣”, 但是你不應該對標籤上指定的Los Alamos Valley葡萄園名稱感到驚訝,洛斯阿拉莫斯(Los Alamos),意為西班牙語中的“The Cottonwoods”,是一個位於Santa Maria Valley和Santa Ynez Valley產區之間101高速公路旁的小鎮, 洛斯阿拉莫斯(Los Alamos)周邊地區氣候溫和 – 比南部的Santa Ynez山谷溫度低十度,東北部的聖瑪麗亞山谷(Santa Maria Valley)溫度比溫度高十度,洛斯阿拉莫斯山谷位於所羅門山北部,南部是La Purisima Hills。

 

Santa Barbara County – Wine Region

“One of California’s most beautiful and exciting viticultural regions lies just 90 minutes north of the seemingly endless urban sprawl of Los Angeles. Santa Barbara is making some of the most thrilling wines in America. … From ocean-cooled valleys to stark mountain vineyards; from racy syrah to velvety pinot noir to the prospect of great cabernet; from rustic ranchers to reclusive celebrities – if any wine region can have it all, it’s Santa Barbara.” Anthony Dias Blue

 

The major wine growing areas in California are shown below (except for the extreme Northern California and the Los Angeles/ Desert area moving south). This article focuses on Santa Barbara County located in the South Central Coast Region, where the Santa Inez Valley and Standing Sun Winery are located.  da Vinci Wine is the first importer to bring-in wines from the Santa Inez Valley to Taiwan; Santa Inez wines are difficult to obtain since production quantities are low and most Santa Inez wines are fully subscribed.

 

South Central Coast

 

 

The unique, transverse nature of the valleys of Santa Barbara Wine Country provides a patchwork quilt of micro-climates and terrains, resulting in one of the most diverse grape growing regions in the world. The valleys in the Pacific coastline actually run east-west rather than north-south, and both the coastal Santa Ynez Mountain range and the more interior San Rafael range run transverse as well.

Because of this geologic oddity, the ocean breezes sweep eastward, channeled by the hills and mountains that ring the region. Heading east into the foothills, the temperatures are warm during the day and very cool during the night, whereas the vineyards that lie westward toward the ocean enjoy a mild and moderate climate. Coupled with soils that run the gamut from ancient beach and diatomaceous earth to limestone, there is a near-perfect place for a wide variety of wine grape varieties.

There are currently six (6) federally-sanctioned American Viticultural Areas (AVAs) within Santa Barbara County: Santa Maria Valley and the Santa Ynez Valley which then breaks down into four sub-AVAs (West to East): Sta. Rita Hills, Ballard Canyon, Los Olivos District, and Happy Canyon of Santa Barbara. As grape growers continue to advance their understanding of the best places to plant particular wine grape varieties, the Los Alamos Valley and the Santa Maria Bench are also showing distinct characteristics that may one day lead to AVA status.

 

Santa Ynez Valley (official AVA of Santa Barbara County)

Vineyards in Santa Ynez Valley

Santa Ynez Valley is the largest AVA with the highest concentration of vineyards in California’s Santa Barbara County. It was recognized as an official AVA in 1983 and the diverse climate of the area means that a wide range of wines are produced here, most notably from Pinot NoirChardonnay, Syrah and Grenache.

The AVA fills a wide, east-west-oriented valley along the course of the Santa Ynez River, stretching from the Sta. Rita Hills AVA and the Purisima Hills in the west to Lake Cachuma in the east. The area is bordered in the northeast by the San Rafael Mountains, while the Santa Ynez Mountains lock in the southern part of the AVA. The valley narrows at its western extreme where it edges towards the Pacific Ocean coastline, and it is through this narrow gap that ocean influences flow into the vineyards.

Vineyards in the western end of the valley are suited to the cooler-climate varieties of Pinot Noir, Chardonnay and, occasionally, Riesling. Here, ocean fog and winds help to reduce overnight temperatures and extend the growing season, leading to balanced wines with a good level of acidity.

The cooling influences from the ocean reduce moving eastwards through the valley, therefore the eastern end has more plantings of grape varieties including Cabernet SauvignonMerlotSauvignon Blanc and Syrah. Overall, Santa Ynez Valley has warmer temperatures than in the rest of Santa Barbara County, but is still relatively cool compared to the inland regions of the Central Valley and the Sierra Foothills.

Soils here are considerably more marine than in other parts of the state, being the remains of an ancient sea bed; in fact, these limestone soils are more closely associated with the spiritual home of Pinot Noir and Chardonnay – Burgundy. The soils range from sandy loams at the base of the valley, to the silty, clay and shale loam soils found at higher elevations at the foot of the valley’s steep hillsides. These free-draining, shallow soils are well suited to viticulture as they cause stress in the vines, which leads to low vigor and yields, as well as berries with concentrated flavor.

Consequently, several varietals do well, from Pinot Noir in the west to Cabernet, Merlot & Grenache in the east. Several Rhône and Italian grape varietals have also gained acclaim in this versatile Santa Barbara County AVA.  From boutique wineries to multi-thousand case operations, each wine vintner has a dedication to producing wine that truly reflects the high quality and broad diversity of local grapes in the Santa Inez Valley.

 

Santa Maria Valley  (official AVA of Santa Barbara County)
The often foggy and windswept Santa Maria Valley is the northern most appellation in Santa Barbara County. The region’s first officially approved American Viticultural Area (AVA) enjoys extremely complex soil conditions and diverse microclimates. Chardonnay and Pinot Noir are two varieties which especially benefit from the ocean’s influence and are this AVA’s flagship wines.

The quality of Santa Maria Valley grapes is so widely recognized that the fruit is not just used in wine making at wineries in the appellation. Santa Maria Valley grapes are also used by wineries throughout Santa Barbara County and at many wineries outside of the county.  The Santa Maria Valley appellation is bounded by the San Rafael Mountains and the Los Padres National Forest to the east, and by the Solomon Hills and the city of Santa Maria to the west.

 

Sta. Rita Hills (official AVA of Santa Barbara County)
Sta. Rita Hills is actually within the Santa Ynez Valley appellation, although its unique soils and climate distinguish the grapes grown there from the ones in the warmer vineyards to the east. A typical day in Sta. Rita Hills starts with marine layer clouds and fog, which burn off by 10am; there is then two or three hours of calm sunshine until the on-shore winds pick up, cooling things down again. This maritime influence, combined with the sedimentary soils with patches of limestone is the perfect place to grow the appellation’s hallmark Chardonnay and Pinot Noir.

The Sta. Rita Hills appellation includes about 1700 planted acres within a 10 square mile area. Located between the towns of Buellton and Lompoc, the region is bounded by the La Purisima Hills to the north and the Santa Rosa Hills to the south, and intersected by the Santa Ynez River.
Happy Canyon of Santa Barbara (official AVA of Santa Barbara County)
Located in the far eastern edge of the Santa Ynez Valley AVA, Happy Canyon of Santa Barbara delves into the San Rafael Mountains just northwest of Lake Cachuma. Its inland position means a significantly warmer climate that ensures complete maturation for later ripening varieties. The rolling terrain, high slopes and varied soils of this region are best suited for growing Bordeaux varieties like Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot and Sauvignon Blanc, creating rich, concentrated wines. Syrah and other Rhône varieties also flourish here.

Ballard Canyon (official AVA of Santa Barbara County)
Ballard Canyon lies in the heart of the Santa Ynez Valley AVA where the unique soils and climate of the Canyon create a great environment for producing distinctive wines from red grapes such as Syrah, Grenache, Sangiovese, Cabernet Sauvignon and Cabernet Franc and white grapes such as Sauvignon Blanc, Viognier and Roussanne.

Los Olivos District (official AVA of Santa Barbara County)
The Los Olivos District AVA, a broad alluvial terrace, between the Purisima Hills above Solvang and the western flank of the Happy Canyon area, is a unique geographical & geological feature distinguished by its relatively uniform topography, geology, and soil profile. Boundaries encompass the townships of Ballard, Santa Ynez, Los Olivos, and Solvang.

 

Other – Los Alamos Valley
Los Alamos Valley lies between Santa Maria Valley and Santa Ynez Valley. With warm days and very cold nights, the fruit from this region achieves incredible concentration and balance. Its slight, well drained soils and a wide range of microclimates allows for a diversity of varietals. Because Los Alamos Valley is not an official appellation, you won’t see it on a wine label – “Santa Barbara County” is used instead. But you should not be surprised to see Los Alamos Valley vineyard names specified on the label.

Los Alamos, which means “The Cottonwoods” in Spanish, is a town just off the 101 freeway between the Santa Maria Valley and Santa Ynez Valley appellations. The area around Los Alamos has a temperate climate all its own – ten degrees cooler than Santa Ynez Valley to the south and ten degrees warmer than Santa Maria Valley to the north-east. Los Alamos Valley is bounded to the north by Solomon Hills and to the south by La Purisima Hills.