Old School California wineries - any you still buy?

[rich_g_r_a_h_a_m]

@John Gilman

Keep in mind that the Hetiz Cabernets have never gone through malolactic, so one has good balancing acidity to keep the wines fresh and cruising along nicely for many decades down the road.

John or anyone,
Any idea what other prominent bordeaux varietal Napa/Sonoma vineyards don’t malo their reds? Is there as pronounced an effect on acidity in reds as there is in whites of malolactic?
I love the elegance and acidity of heitz and am wondering if there is a correlation between non-malo cabs and my preferences.

[A_K_a_I_l]

I continue to buy and consume Dunn Howell Mtn. Wonderful stuff.

[David_M]

@rich g r a h a m

@John Gilman

Keep in mind that the Hetiz Cabernets have never gone through malolactic, so one has good balancing acidity to keep the wines fresh and cruising along nicely for many decades down the road.

John or anyone,
Any idea what other prominent bordeaux varietal Napa/Sonoma vineyards don’t malo their reds? Is there as pronounced an effect on acidity in reds as there is in whites of malolactic?
I love the elegance and acidity of heitz and am wondering if there is a correlation between non-malo cabs and my preferences.

Heitz no Malo? This is something new to me. I have never read of this, never heard from the tasting room staff about this, and have not seen this on their site. Can you point me into the direct where I can find more out about their cabs being non=ml.


Thanks

[LColhouer]

Montelena, Ridge, and Togni

[Enzo_Ruffalo]

[Victor_Hong]

I tend to snap up any well-priced offerings of Liparita, Laurel Glen, Forman, and La Jota, from the mid-1990’s, if cabernet sauvignon or merlot.