Guillermo Herrera grew up working in the vineyards alongside his mother and family; memories he holds dear every day. His life-long experiences in vineyard cultivation peaks with his company Heritage Vineyard Management —the preeminent viticultural management company in The Napa Valley.

Encouraged by his wife Angelica, family, and friends, along with his dedication to excellence, he began his winery Herencia Del Valle in 2007, turning out a series of wines that have garnered substantial critical acclaim from the wine industry, including Wine Enthusiast, The Tasting Panel, and Wine Lovers worldwide.

Herencia Del Valle continues to amass award-winning vintages under the direction of Guillermo’s detailed and determined work ethic. Guillermo also serves as a leader in the Hispanic community as the current President of the Mexican-American Vintner’s Association. Guillermo has a deep and personal commitment to the Latino community and leads the Mexican-American Vintner’s Association with a unified vision of a nation where Latinos thrive and the American dream is possible for all.

Website: www.herenciawines.com

Sauvignon Blanc Napa Valley 2015

GRAPE VARIETIES:
Sauvignon Blanc

GRADE:
15.4% vol

TYPE OF SOIL:
—-

COLOUR:
—-

AROMA:
Layers of lemon zest, apricot and other stone-fruit as well as dried herbs.

PALATE:
Lush and full lemon cream and Meyer lemon bar which transition to a whipped key-lime finish.

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This vineyard was planted with old Mondavi clones in 1975 and is some of the oldest vines in Chiles Valley. It is quadrilateral trellising and a Northeast/Southwest row orientation to maximize the sun’s dappling rays on the fruit.

The grapes were picked at first light on September 3, 2014 to maximize the intensity of esters and freshness. When brought to the winery, the whole cluster was crushed and 85% was fermented in stainless steel while the other 15% was fermented in neutral French oak barrels. None of the wine went through malolactic fermentation. It was blended, and aged in stainless steel for five months before bottling.

Chardonnay Sonoma County 2015

GRAPE VARIETIES:
Chardonnay

GRADE:
14.5% vol

TYPE OF SOIL:
—-

COLOUR:
—-

AROMA:
Crème brûlée accented with hints of pear, white peach and apricot. 

PALATE:
Exhibiting a balance with brilliant acidity and nice length with a lively finish.

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The proximity to the cool fog and breezes from the bay makes the climate in Los Carneros cooler and more moderate than the wine regions further north in Napa Valley and Sonoma Valley. The cooler climate is ideal for growing Chardonnay.

We night harvested cold whole cluster hand-picked Chardonnay grapes to ensure freshness and fruit purity. This gentle process helps the wine achieve balance as well as develop a silky smooth mouth feel and enhance the aging potential. Using cultured yeast strains the wine was fermented entirely in 60% French Oak and 40% American Oak barrels, 75% new oak in total. We also initiated a 70% secondary, malolactic fermentation, which converts tangy malic acid to creamier lactic acid. The wine was aged in barrel for 14 months on its primary yeast lees, with weekly stirring of the lees to optimize its texture, richness and complexity.

Zinfandel Napa Valley 2014

GRAPE VARIETIES:
Zinfandel

GRADE:
15.5% vol

TYPE OF SOIL:
—-

COLOUR:
—-

AROMA:
Caramel candy- apple, molasses and a hint of black cherry.

PALATE:
Cherry licorice, smoky cedar, and black peppercorn followed by sweet oak, dill and black cherry cobbler. A lengthy, spicy finish.

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Planted in 1975, the vines used in our wines are some of the oldest in Chiles Valley. Planted on a Northeast/Southwest row orientation, the vines are able to maximize sun exposure to each cluster creating rich, complex flavors.

These grapes were treated to 25 days on skin-contact during fermentation to allow for maximum concentration and extraction from the skins and seeds. A small lot fermentation and extended maceration is something typically done in highly rated boutique wineries to allow the tannins and complex structure from the grapes to break down slowly into the juice alongside fermentation. There was a second fermentation of 100% malolactic in-barrel to soften the acid and round out the mid palate. The wine was aged for 18 months in 100% American oak (85% new and 15% once-used with medium toast).

Merlot Napa Valley 2014

GRAPE VARIETIES:
Merlot

GRADE:
14.8% vol

TYPE OF SOIL:
—-

COLOUR:
—-

AROMA:
Spicy currant, anise, sage and cedar.

PALATE:
Nicely layered, multi dimensional personality with deep, full bodied flavors and a sense of elegance and symmetry.

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This vineyard was planted in 1971. It is head trained spur pruned dry farmed old vines. Because the vines were dry farmed very meticulous crop thinning was performed in order to allow the vines to ripen a very small selective crop.

The Merlot was harvested at an optimal level of ripeness in mid October. The Merlot grapes were cold soaked for five days before the onset of primary fermentation. The fermentation took place at a high temperature to ensure that maximum extraction was achieved before the wine was pressed off the skins after 15-20 days. The wine was then put into French oak barrels 80% new and the balance once used where they underwent 100% malolactic fermentation. The Merlot was aged for 18 months before it was bottled.

Cabernet Sauvignon Napa Valley 2014

GRAPE VARIETIES:
97% Cabernet Sauvignon, 3% Merlot

GRADE:
14.5% vol

TYPE OF SOIL:
—-

COLOUR:
—-

AROMA:
Sweet currant and blackberry with black pepper, anise, toasted oak and notes of molasses.

PALATE:
black plum, bing cherry, espresso bean and wet stone.

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Planted in 1975, the vines used in our wines are some of the oldest in Chiles Valley. Planted on a Northeast/Southwest row orientation, the vines are able to maximize sun exposure to each cluster creating rich, complex flavors.

After harvesting in the early morning hours to preserve the fresh, cold fruit, the grapes were fermented in stainless steel on the skins for 15-16 days before being pressed off. It underwent 100% malolactic fermentation to smooth out the acid and allow the development of a rich and soft mid-palate. The final blend is comprised of 97% Cabernet Sauvignon and 3% Merlot to bring out a jammy, blue fruit quality. After it finished second fermentation, it was placed in French oak for 23 months. 75% was in new oak and 25% once-used both with medium toast.

Cabernet Sauvignon Reserve

GRAPE VARIETIES:
90% Cabernet Sauvignon, 8% Merlot, 2% Petit Verdot

GRADE:
14.5% vol

TYPE OF SOIL:
—-

COLOUR:
—-

AROMA:
Dark berry fruit, light vanilla, fresh oregano, sweet oak.

PALATE:
Black plum, bing cherry, espresso bean, wet stone. Structured. Depth. Complexity.

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An array of unique soils, from volcanic to marine, exist in The Napa Valley, a warmer and more continental climate beyond conventional wine making regions of the world. Cool oceanic fog and winds moderate night temperatures and retreat early in the dawn, thus grapes are prolonged in development, producing fully concentrated flavors and complexities in an unique Mediterranean climate.

After harvesting in the early morning dawn to preserve fresh, chilled fruit, the grapes are fermented in stainless steel sur lie (on the skin) for 15-16 days before being pressed off. Undergoing 100% malolactic fermentation to smooth out the acid, and allowing the development of a rich and soft mid-palate. Finishing second fermentation, el vino was placed in French Oak for 23 months – 75% New French Oak, 25% Once-Used French Oak, both Medium Toast.

On the heels of 2013 – a year that has been described as “nearly perfect” – the quality of the 2014 vendimia (vintage) is nothing less than extraordinary. The cooler, sunny weather throughout Napa Valley Harvest allowed the final Cabernet grapes a longer ideal hang time, developing complex flavor maturities with sugar levels remaining steady, not to overpower the phenolic and physiological ripeness. Vineyards throughout The Napa Valley reported the 2014 harvest as truly exceptional, thus creating wines worthy of esteemed commendment.