California’s first winery was established in 1883. Very early on noble European varieties were imported many of which produced excellent wine.

The sunny climate of California, combined with the American love affair with new oak barrels, led to an array of intensely heavy, highly alcoholic wines laced with vanilla and tannins.

In the 1980s, the quest for finesse was on and wines became softer, lighter and more subtle, with greater emphasis on fruit and development. The results were phenomenal, beating the French at their own game. Many times over the last few decades they have shaken the foundations of European viticultural complacency with their astonishingly brash, well-made wines.