Myka Estates
Combining Science and Art at Myka Estates
“I use a lot of science in my winemaking,” says Founder/Winemaker Mica Raas. “I’m a science-backed person with a whole bunch of college degrees. Science gets me 90% there. The last 10% happens in the vineyard. When you’re in a vineyard there’s an intrinsic feeling to that vineyard, no matter where that is. That is something I have to learn as a winemaker to bring out. If I made all my wines exactly the same they would be monotonous. I’ve worked all over California and I can see the strengths of the different regions. We are not trying to make Central Coast into Napa or Paso Robles into France. We are trying to say, ‘This is what Central Coast is, and we are happy about that.’ The trick is to find what the vineyard wants to be and let it be that. I can get there 90% with science. That last 10%, that’s the art.”
Finding Treasure in El Dorado County
Founded in Santa Cruz in 2009, Myka Estates was originally intended to spotlight Mica’s love for the Central Coast wine growing region. Mica’s focus changed when the winery moved to Diamond Springs in El Dorado County in 2016. “While we continue to source fruit from select sites from other California wine regions, we now have access to all the wonderful diversity of microclimates the Sierra Foothills has to offer,” says Mica, who expertly crafts wines from sustainably farmed vineyards. “The naturally diverse El Dorado County growing region is one of the most under-appreciated American Viticultural Areas. While possessing the unique ability to grow almost any grape varietal, this growing region has simply flown under the radar of most viticulturists and winemakers.”
The Sierra Foothills wine region in California covers 2.6 million acres from Mariposa County in the south to Yuba County in the north. “The high-altitude terroir here is home to a multitude of microclimates, with the warmer regions being especially well suited for big, ripe, red wines made from Zinfandel, Syrah, and Italian varieties such as Barbera,” says Mica. “Barbera is known in Northern Italy for being highly enjoyable and easy to drink when young, and my 2020 Sierra Foothills Barbera fits that profile. The natural tartness of Barbera makes it a wonderful wine to complement rich meals. Its acidity also balances well with dishes featuring tomato sauce.”
Mica went to his beloved Central Coast vineyards to source fruit for our featured Chardonnay. “The unique coastal geography of parts of the California Central Coast creates cool-climate weather patterns ideal for crafting a floral and crisp Chablis-style Chardonnay,” says Mica. “This lightly oaked Chardonnay is deliciously acid driven, lending it a lingering finish and making it a perfect pairing for seafood.
”Visit the welcoming tasting room in Apple Hill and savor views of the Sierra Foothills, lush gardens, and tasty menu options, while exploring Mica’s approachable and unpretentious wines made from sustainably farmed grapes.
The fabulous wines we featured:
2020 Sierra Foothills Barbera
- Pair with: Tomato-sauced dishes, mushroom pizza with a drizzle of truffle oil, or mushroom risotto.
- Enjoy now or hold up to 5 years.
Tasting Notes: Deep inky purple in color with a bright magenta rim. Jammy notes like raspberry jam, blackberry, and cherry pie waft out of the glass, with hints of smoke and sandalwood. Tart and juicy, with smooth tannins. Richly flavorful but not heavy in body.
2021 Central Coast Chardonnay
- Pair with: Shellfish, especially raw, or seasonal seafood recipes like stew, chowders, or grilled white fish.
- Enjoy now or hold up to 4 years.
Tasting Notes: Pale straw in color and refreshingly clean and crisp with aromas of citrus peel, melon, and honeysuckle. You’ll taste apricots and tangerines, with a bright, mineral grip, and a touch of vanilla flavor in the finish from the sparing use of oak. Deliciously acid driven, with a lingering finish.
Winemaker's Notes
2020 Sierra Foothills Barbera: Fruit for this wine came from the Sierra Foothills. Upon arriving at the winery, the grape bunches were destemmed, and the berries were crushed. Those crushed grapes fermented in tank for several weeks, with daily pump overs, until fermentation was complete. The wine was then pressed to barrel and aged in American medium-plus toast oak for 18 months.
2021 Central Coast Chardonnay: Fruit for this wine came from the Central Coast. The grapes were pressed straight to tank for a cold fermentation to retain a crisp, floral character. After the primary fermentation, we halted Malolactic fermentation part way through to also help retain those characteristics and produce a less buttery style of Chardonnay. The wine aged in light-to-medium toast oak (20%) and stainless-steel (80%).
El Dorado County
Mica Raas and Partners
Mica Raas