A native Californian, Aaron Luna grew up in the Salinas Valley of Monterey County surrounded by agriculture. In 1999 he gained an interest in the fermentation process and started working for Bernardus Winery in Carmel Valley, California. His passion and skills for winemaking grew rapidly and he was promoted to Assistant Winemaker. After 10 years with Bernardus and the tutelage of notable winemakers, Aaron left for Margaret River in Western Australia to learn winemaking from other great winemakers. Upon his return to California, he yearned to know more about winemaking and pursued a degree in Viticulture and Enology from UC Davis. After graduating with his degree, he worked in the vineyards and winery of Stags Leap Winery in Napa Valley, California. With experience under his belt and an increased passion for winemaking, he was ready to settle down and discovered the beautiful Livermore Valley and Fenestra Winery.
The Fenestra take on the LVVC project
The second year of the LVVC project has continued to be an exciting and educational process. The
collaboration with the group is inspiring; it is always interesting to learn about members new and
different winemaking styles, as well as their love for, and interpretation of, the Livermore Valley.
Following the inaugural vintage that resulted in an elegant wine, I wanted to switch it up for the 2018
vintage, deciding to showcase a blend with more structure, and set the stage for it to age well. The
components of this wine were sourced from eight different vineyards within the Livermore Valley AVA,
resulting in another excellent representation of the variety, and quality, of grapes grown here. The wine
is complex, with aromas and flavors of cedar, floral notes of violets and roses, followed by baking spices
and black pepper, and finally topped with cassis, fig, blackberry, and black cherry. It has balanced acidity
and medium plus tannins that will show very well in five to ten years of cellaring and would benefit from
decanting if consumed earlier.
Aaron Luna - Winemaker
20% Cabernet Franc
20% Cabernet Sauvignon
20% Petit Verdot