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 Napa Valley Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
The small, concentrated berries of the 2021 vintage created a riper, rounder expression of our Sauvignon Blanc. Fruit and floral notes of ripe, fleshy peach, cantaloupe and white flowers drive the flavor profile, with lemon and wet copper adding brightness and dimension.
Review:
Fragrant, with pretty honeysuckle, orange blossom water and candied ginger notes that add elegance to the light, fresh frame of citrus, pear and pineapple flavors. Packs crisp acidity.
-Wine Spectator 91 Points
Ziata Pinot Noir Russian River Valley is made from 100% Pinot Noir.
Vineyard Notes
Green Valley is tightly delineated geographically and climatically, and is the most consistent Sonoma Coast appellation in terms of soil, climate and flavor profile. Two factors, in particular, make it ideal for Pinot Noir. First, the predominant soil type is Goldridge, which with its excellent drainage and low fertility, curtails the vine’s vigor. This results in fewer clusters but of better quality. Second, its elevation and cool coastal climate mean a smaller swing between and day and night temperatures, and its overall cooler daytime temperatures allow for a longer growing season to bring out the full potential of the fruit.
Tasting Notes
This silky Pinot Noir opens with aromas of fresh strawberry, cherry, raspberry and plum, warmed by notes of spice, forest floor and cedar. The wine is fresh and balanced on the palate, with fruit and beautifully integrated oak flowing into a long, juicy finish.
Production Notes
This was the third year of drought, but well-timed watering in the vineyard ensured ample growth and cluster development. Rolling heat spells prior to harvest were kept in check by cool nights, courtesy of the nearby Pacific Ocean. This diurnal range resulted in a medium-bodied, juicy gem of a Pinot Noir.
This vintage reveals itself first in the deep, brooding aromas of dark fruit, black tea, and herbal notes. The texture expands around a lifted structure, as powdery tannins gently resolve. This diffused, enigmatic softness is anchored on the mid-palate by a gratifying density, which prepares the senses for a flourish of hidden energy and vivid detail that illuminates the finish.
Tasting Notes:
Mascot is a small-production label founded by Will Harlan in Napa Valley. The wines under this label are made from the younger vines of Harlan Estate, BOND, and Promontory, but The Mascot bottles share an exclusive preview at the development of their estates. Founded as an initial experiment to see what the young vines were capable of producing, the wines were initially only shared with close friends and family. By 2008, Will officially released the first vintage to the public since production had increased significantly. They create just one wine made from Cabernet Sauvignon, and the bottle is aged for five years before release. Assembled into a single, youthful expression, this wine shares a glimpse into the evolution and pedigree of its parent estates.
Corne Loup Cotes du Rhone Rouge is made from 50% Grenache, 40% Syrah and 10% Mourvedre.
Color: dark red ruby.
Aromas: red berries, truffles and spices.
Flavors: complex and rich. It shows red and black fruits, with an herbal spice type of aromas coming from the surrounding vegetation (Garrigue).
The average age of the vines is 40 years. (The oldest vines are 80 years old). Yield: 40 hl/ha The soil is mainly sandy marl and small pebble stones.
Lamb, duck, turkey, red meat, game and cheese.