
After 20 years of marketing Napa Valley and its wines, Karen Cakebread launched ZIATA Wines in 2008. “I had two goals: to create beautifully structured wines that reflect the vineyards they come from; and to be involved in every aspect making wine.” She named the brand in honor of her mother, Mary Annunziata.
Despite the pull of wanderlust, Karen’s roots are firmly planted in Calistoga, where she tends to her Sauvignon Blanc vines at the home ranch, with her affable Labrador Neela by her side.
The driving force behind boutique Napa Valley label ZIATA, Karen Cakebread relishes every small step that brings a wine from vineyard to table. The Palo Alto native may as well have been born in wine country—there’s no truer home than Napa Valley for this industry veteran.
Karen launched ZIATA—named for her beloved mother Mary Annunziata Webb—in 2008 with a widely revered Sauvignon Blanc and Pinot Noir. Today, the collection also includes the Mia Madre Red Blend, a moving tribute to Karen’s mom. Embarking on her own business venture gave Karen the opportunity to become immersed in every aspect of guiding a wine from vine to bottle to table. Depending on the day, that may mean vineyard sourcing and blending or package design and marketing strategy.
“Creating ZIATA gave me this outlet for all of my passions,” said Karen. “Choosing where we source our fruit, working closely with our growers and our winemaker, building strong connections with our customers—I love being able to put my personal touch on all of it.”
Karen came to Napa by way of Silicon Valley’s high-tech sector nearly 30 years ago. Her first foray into the wine industry came in 1988, when she began marketing Cakebread Cellars wines. Her role spanned 18 years and would see Karen traverse the globe as director of the winery’s corporate hospitality, wine education and international marketing initiatives.
An avid supporter of the nonprofit trade organization Napa Valley Vintners, Karen has served on the association’s board of directors, chaired numerous marketing committees and served as co-chair for Auction Napa Valley, the world’s preeminent charity wine auction. A founding board member and past president of Calistoga Winegrowers, Karen is a tireless advocate for the land and wines of Napa Valley. She also serves on the boards of both the St. Helena Hospital Foundation and UpValley Family Centers of Napa Valley.
Beyond ZIATA, Karen nurtures a sense of adventure and a yearning to explore the world. Her travels have taken her to Nepal, Turkey, Mongolia, Africa and India. And not just as a passive tourist—she has scaled Mt. Kilimanjaro with a group of like-minded Napa Valley women who trek mountains in far-flung locales to raise funds for breast cancer research.
Ziata Meteor Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Bold and intense, this Cabernet Sauvignon from the Meteor Vineyard in Coombsville is full-bodied and berry-driven, with rich spice undertones and a firm structure.
After 20 years of marketing Napa Valley and its wines, Karen Cakebread launched her own project in 2008 with two major goals in mind: to create beautifully structured wines that reflect the vineyards from which they come, and to be involved in every aspect of making the wines.Karen started ZIATA, named in honor of her mother, Mary Annunziata, in 2008 with three varietals: Cabernet Franc, Sauvignon Blanc and Pinot Noir, which she chose for their food-friendly qualities. She hired Anne Vawter, a protégée of Heidi Barrett, as winemaker and sourced grapes from sustainable sources, working closely with the grape growers through the growing season, knowing that efforts made in the vineyard would create better wine than those manipulated in the cellar. Jennifer Williams : I find winemaking to be both an art and a trade—you learn by doing and working the vineyards, ensuring the fruit is the best it can be long before it’s picked is at least half the work of the winemaker.
Jean-Michel Sorbe Quincy Blanc is made from 100 percent Sauvingon Blanc.
The first nose is expressive and opens up to notes of acacia, citrus (lemon, grapefruit). Full on the palate with lovely freshness. This wine boasts nice balance and good length.
The vines are 15 to 20 years old and are located on the left bank of the Cher River, southwest of Quincy. This vineyard enjoys good exposure to the sun and overlies hillocks composed of sandy alluvial deposits and gravel dating back to the Quaternary Period. Each terroir is managed with minimal intervention in an environmentally friendly approach. Vinification: Slow pressing. Fermentation took place under controlled temperatures (18°C).The wine was aged on fine lees for a minimum of 4 months. It was filtered only once before being bottled.
Pair with crustaceans, asparagus, or goat's cheeses.
After pouring, allow the wine to breathe for a few moments in the glass before enjoying so that it may fully release all of its aromas.
Ferren Chardonnay Sonoma Coast is made from 100 percent Chardonnay.
The Sonoma Coast bottling is a blend of barrels from Ferren's single vineyard offerings; Lancel Creek, Silver Eagle, Volpert, and Frei Road Vineyards. The wine is always somewhat more approachable early in its life as less new oak is used in the blend. Pure and translucent fruit is the hallmark of this cuvée. Citrus, quince, sea spray, and minerals are buoyed by refreshing acidity and a seamless finish.
Review:
A nuanced, tangy, mouthwatering and approachable wine that is both complex and very drinkable. The aromas are delicate, lifted and fresh, with oyster shells, lime zest, white flowers and chamomile. The palate is super fresh, layering salinity, richness and a long finish. Medium- to full-bodied. Drink or hold
-James Suckling 98 Points