Amador’s warm climate, high solar radiance (what the French call luminosity) and low humidity promote the full ripening of our grapes. Classified as a high Region 3 in the UC Davis heat summation scale, Amador is comparable to St. Helena – but cooler than Calistoga – in northern Napa Valley. While Amador heats up earlier in the day than those appellations, it rarely exceeds 100 degrees during the growing season, a frequent occurrence in St. Helena and Calistoga. Equally important, temperatures typically drop 30-35 degrees in the evening as breezes cascade down from the Sierras. This rapid cooling helps the grapes retain the acidity essential to balanced wines.