New Wine Cave Book Released at JARVIS Winery

New Wine Cave Book Released at JARVIS Winery
Cave Advantages Noted

(Napa, Calif.) – The benefits of cave fermentation, vinification and storage are demonstrated in a new book, “Into the Earth: A Wine Cave Renaissance,” (Panache Partners, 240 pp, $50) launched this week at JARVIS Winery, producers of cave fermented, luxury premium Napa Valley wines.

Written and photographed by Daniel D'Agostini with Molly Chappellet the book features 17 cave wineries, an introduction by Hugh Johnson and comments by numerous architects and cave builders, the book tells the history of and contemporary work with cave wineries. The cover shot of the full color, large-format “coffee table style” book is an image from the JARVIS Winery cave.

“We found with our Napa Valley cave winery a perfect match with our hillside vineyards,”  William Jarvis, President of JARVIS said,  “Caves had obvious advantages, such as controlled temperatures and moisture, for early winemakers; now after four centuries we have come back to the recognition that those factors also have positive environmental factors as well as winemaking advantages.”

Jon Lail, prominent Napa Valley winery architect, said, “Caves may well become the most energy-efficient spaces available...” and Hugh Johnson said, “There is clearly something about caves that spurs creativity, and that marriage of talent, wine and holes in the rock has taken off in Napa Valley as nowhere else on earth.”

William and Leticia Jarvis acquired their Napa Valley home in the mid 1980s. With the assistance of world-renown winemaker Dimitri Tchelistcheff, who continues as the JARVIS consulting winemaker today, they spent a decade carefully developing the estate vineyards and followed by building the cave winery which opened in 1995. Unlike other wineries, JARVIS is totally underground in a 45,000 square foot cave, an eco-friendly facility that houses fully operational wine production and cooperage as well as the winery offices and hospitality space. The focus on quality commenced in the vineyards when they cherry-picked just four zones totaling 37 acres from the total 1,320 acre JARVIS Estate. Limited-production, luxury wines that total fewer than 9,000 cases annually are the result of this commitment to quality.

JARVIS recently launched the first Associate Vintners Program, a rare chance for serious wine aficionados to be involved in the creation of their very own personalized-for-your-palate JARVIS wine. For more information about the JARVIS Associate Vintners Program call 800-255-5280 ext. 109 or go to www.jarviswines.com.