The Regions

Exceptional terroir. Exceptional fruit.
Exceptional wines.

North Coast

Sonoma County. Napa Valley. Mendocino. These are just a few of the prestigious regions found with the North Coast AVA. The appellation runs 120 miles north from the San Francisco Bay Area’s San Pablo Bay all the way to Mendocino County, and extends 50 miles inland. The region spans the mountainous terrain of both the Mayacamas and the Vaca Range, while drawing cooling wind and fog influence from the Pacific Ocean, combining to offer a seemingly endless diversity of terroir and terrain.

The North Coast AVA benefits from a unique combination of geographical features and climate conditions. The area is influenced by its proximity to the Pacific Ocean, which moderates the temperatures and contributes to the overall cool climate of the region. Coastal fog and marine breezes help to extend the growing season, allowing grapes to ripen slowly and develop complex flavors while retaining excellent acidity.

  • AVA Acreage: 3 million
  • Dough Varietals: Sauvignon Blanc, Chardonnay, Cabernet Sauvignon

Central Coast

Defined by proximity to the Pacific Ocean — and its cooling wind and fog during the growing season — the Central Coast appellation stretches from north of Los Angeles to the southern edge of the San Francisco Bay. The Dough winemaking team focuses on the smaller sub-regions of Santa Maria Valley, Santa Ynez Valley and Santa Lucia Highlands. Santa Maria Valley is a funnel-shaped valley that extends towards the Pacific and boasts a cool, foggy climate and lengthy growing season that intensifies flavor development. Our Santa Ynez Valley fruit comes from the northern tip of the valley, where a cool, long growing season brings great acidity. Santa Lucia Highlands is near Monterey Bay, a natural air conditioner that creates moderate days and windswept afternoons, creating small berries with thick skin and intense wines.


  • AVA Acreage: 6 million
  • Dough Varietals: Pinot Noir

Sonoma County

Sonoma County offers three distinct sections: Northern Sonoma, Sonoma Valley and the Sonoma Coast, each offering unique topography and terroir. All are heavily influenced by cooling wind and fog off the Pacific Ocean, drawn up the Russian River each day. While Cabernet Sauvignon takes center stage in the region, Sonoma County’s wide diversity of climate and elevation offers exceptional conditions for Merlot, Zinfandel, Chardonnay, Pinot Noir, Sauvignon Blanc and more.

  • AVA Acreage: 11 million
  • Dough Varietals: Sauvignon Blanc, Chardonnay, Cabernet Sauvignon

Oakville, Napa valley

Found in the heart of Napa Valley, Oakville feels the heat of the valley floor as well as the cooling influence of the San Pablo Bay. Like its neighbors Rutherford and St. Helena, it’s best know for Cabernet Sauvignon, but because of the cooling bay influences, Oakville bottlings offer a distinctive finesse and energy.
  • AVA Acreage: 5,760
  • Dough Varietals: Cabernet Sauvignon

Napa Valley

Though it is a mere 30 miles long and just a few miles wide, Napa Valley has a unique geologic history and offers a myriad of microclimates, elevations and soils. It was the first officially recognized American Viticultural Area in California (est. 1981) and, despite being one of the smallest winegrowing regions in the world — a mere 1/6 the size of Bordeaux — it has earned international acclaim.
  • AVA Acreage: 400,000
  • Dough Varietals: Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot


One of the more up-and-coming regions along the west coast, Oregon Pinot Noirs now rank among the very finest American wines. Like Burgundy, Oregon’s wine regions have developed many small AVAs, including Willamette Valley, Eola-Amity Hills and Dundee Hills, to name a few. While 58% of the vineyards here are Pinot Noir, Oregon is also known for Pinot Gris, Chardonnay and Riesling. Temperatures are moderated by proximity to the ocean, and regions generally see much higher rainfall than its southern neighbor.
  • AVA Acreage: 63 million
  • Dough Varietals: Pinot Noir


The Dough winemaking team focuses on four sub-regions of Marlborough to craft a uniquely vibrant and sustainably farmed New Zealand Sauvignon Blanc: Wairau Valley, Lower Wairau Valley, Awatere Valley and Waihopai. Wairau Valley is in the heart of Marlborough, where vineyards see full sun in a moderate to warm climate. Lower Wairau sees more rain and lots of sunshine, and vines produce intense fruit. Just south of Wairau Valley, Awatere Valley’s river terraces are slightly cooler and typically picked 7 to 10 days later than neighboring regions. Waihopai is near the Waihopai River and remains very cool in spring, only warming as summer arrives.

  • AVA Acreage: 64,000
  • Dough Varietals: Sauvignon Blanc
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