Few Napa Valley wineries – or none in the world for that matter – can claim a history and ownership as compelling as that of Palmaz Vineyards. With its combination of Argentinian roots, 19th century California history, the depth and breadth of fine wines, an ambitious culinary program, and breathtaking architecture and technology, Palmaz Vineyards can easily claim the title of Napa’s most distinctive luxury winery.
Passionate about gastronomy, wine and the preservation of the land, Amalia and Julio Palmaz, the Buenos Aires-born co-founders and co-chairs of the winery, combine tradition and technology both in their legendary Napa vineyard and their Genesee Valley cattle ranch located in the heart of California’s legendary Gold Country, surrounded by the National Forest. from Plumas. Both are family owned and both employ the highest standards to produce products of unsurpassed quality and luxury. Here are the five ways that Palmaz Vineyards sets itself apart:
A taste of Argentina
Palmaz Vineyards offers a gastronomic club emblematic of its Argentinian heritage, “The Brasas Food & Wine Society”. Club members have access to exclusive vineyard events such as ‘Asado’, a traditional Argentinian barbecue featuring beef from the family’s prestigious and exclusive Genesee Valley Ranch 100% Black Wagyu cattle herd, for which Brasas members can sign up to take home the delivered beef, which pairs perfectly with the Cabernet / Malbec blend reserved for Palmaz members, the Brasas.
19th century history
The historic ownership of Palmaz Napa Valley dates back to the 19th century when Henry Hagen founded Cedar Knoll Vineyard and Winery in 1881. (“The Napa Valley road where Palmaz Vineyards sits is named after Hagen.”) Hagen has become a true pioneer of Napa Valley; its remarkable wines were presented at the San Francisco Opera and served to prominent people in the city, and its Cedar Knoll brandy won a silver medal in a Parisian competition in 1889. After Hagen’s death in 1895, efforts The property’s winemaking process was abandoned until the Palmaz. The family bought the property almost 100 years later, and together Julio, Amalia and their children Florencia and Christian Gastón have restored it to its former glory.
Variety of wines and styles
World-class Cabernet Sauvignon and Chardonnay are the calling cards of most Napa Valley cellars. Palmaz Vineyards takes these business cards and elevates them to award-winning levels. The Palmaz family’s wine philosophy stems from their belief that science perfectly complements wine and wine traditions – a belief confirmed with every bottle of their world-class wines. The Palmaz estate comprises 610 sustainable acres; the vineyard includes 15 terroirs planted at various altitudes, each producing complex wines. A visit to Palmaz offers the chance to discover wines that deviate from the norm. Rosé, for example, might be everywhere right now, but the bottling of Palmaz is unique. Mostly Cabernet, it is fermented in oak barrels to produce a red wine drinker’s rosé. Visitors might be surprised to see Riesling in Palmaz. Fermented almost dry and without wood, it is a cellar white wine for seafood and spicy dishes. Palmaz Vineyards also produces Muscat grape juice as well as a Malbec / Merlot blend. Freshly squeezed and alcohol-free, it’s perfect for the kids or the designated driver.
Palmaz Vineyards wine tastings always include a plate of small hor’s d’oeuvres. Customers might find shortbread cookies made from garden-grown rosemary and Meyer lemon, paired with an elegant and slightly sweet wine from Florencia Muscat. Guests can taste the estate’s olive oil made from the property’s 350 Arbequina, Manzanilla, Mission and Picholine olive trees. To enjoy a taste of the cellar at home, pick up a copy of the magnificent book Palmaz vineyards: at the table and around the fire, written by Florencia Palmaz and featuring over 130 recipes ranging from spicy melon sprouts with prosciutto straws to empanadas with ham and gruyere.
Breathtaking architecture, cutting edge technology
A marvel of form and function, the centerpiece of the Palmaz Estate is the Cave, an 18-story, 100,000-square-foot underground cave that took seven years to complete. La Cave provides gravity flow and a naturally cool environment in which the family combines the latest technologies with age-old know-how to make, among other grape varieties, their signature Palmaz Cabernet Sauvignon. The cave is highlighted by the Fermentation Dome, a high-tech FILCS (Fermentation Intelligent Logic Control System) aka “Felix” that projects surveillance data onto the ceiling like something straight out of a Hollywood movie.