Altamura

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–>    Napa natives Frank and Karen Altamura established their winery in 1985 and, to this day, it remains the only winery in Wooden Valley (where Karen’s family originally settled in 1855). Frank began his professional winemaking career at Sterling Vineyards, then went on to Caymus. He says one of his most important discoveries during the learning process was not to have preconceived expectations from a vineyard, but to discover the flavors the vineyard offered instead.

    Following much research of soil types on their 400-acre property, then matching them with varietals that would thrive in its many microclimates, Frank and Karen planted 65 acres of wine grapes: mostly Cabernet Sauvignon, with some Sangiovese (5 acres planted in 1986) and a small amount of Sauvignon Blanc and Nebbiolo in the mix. Their 2004 Napa Valley offering is made with 100 percent Sangiovese. The result is a Brunello-like, deep red wine with multifaceted characteristics of cocoa, ripe dark fruit and a bright acidity. It’s paired here with Frank’s mushroom polenta.