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Acaibo

THE ENCOUNTER BETWEEN THE CULTURE OF BORDEAUX
AND THE NATURE OF CALIFORNIA
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A JOINT FRANCO-AMERICAN ADVENTURE

Longing for new challenges, Claire and Gonzague embarked on a common adventure in 2012, far from their lands of the Médoc and their Classified Growths, creating their own vineyard as well as wines in their unique style. They wanted to embrace the freedom to cross the Atlantic Ocean and to write a new chapter in their story together.

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A JOURNEY BETWEEN BORDEAUX AND CALIFORNIA

Looking for the exceptional terroir, they chose to emigrate to California for three years with their children. There, they settled on a ten-hectare vineyard nestled in the heart of Sonoma, in Chalk Hill, located at the intersection of the greatest Californian appellations: Russian River, Knight’s Valley and Alexander Valley.
The perfect environment for the Bordeaux grape varieties, where they could flourish in the sunny Californian micro climate.

They had to build everything:
there were no winemaking facilities and the vineyard had to be partially replanted.

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"ADAPT THE ANCESTRAL TECHNIQUES OF BORDEAUX TO THE ARID ENVIRONMENT AND TO THE SLOPING VOLCANIC SOILS OF CHALK HILL"

Claire & Gonzague

CALIFORNIAN BY NATURE, BORDELAIS BY CULTURE

The "Acaibo" project, beyond Gonzague and Claire’s personal adventure, was and remains to produce a great Californian terroir wine.
This means mastering the components of the terroir, whether it is the nature of the soil, or the climate, both very different from those encountered in Bordeaux. The soils, composed of clay loam on a base of compacted ashes, are of volcanic origin as Mount St Helena reminds us.

The climate is also very different: Chalk Hill is on the 38th parallel north, while Bordeaux is on the 45th. The days are shorter in summer in California, however they are much sunnier. The freshness and the morning fog, favored by the proximity of the Pacific Ocean, produce strong contrasts of temperatures during the day.

In California, the winters are potentially rainy but the summers are always completely dry.

Gonzague and Claire learned to understand and tame all of these challenges, in order to produce a great wine with its own typicality. Their Bordeaux culture gave them the vision of a well-balanced fine wine whilst the Californian nature brought individual elements of aromas and tannins.

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A VITICULTURE RESPECTING NATURAL BALANCE

Following the example of their Bordeaux techniques, the Lurtons have naturally chosen to manage the vineyard according to organic farming methods. The very notion of agroecology, that is to say living soils, has existed in the United States for longer than in France and the cover crops practice was immediately put in place in Acaibo.

These cover crops retain the abundant morning dew, the result of the strong temperature differences between night and day.

Due to very dry conditions, especially during the summers, most Californian vineyards frequently irrigate. The Lurtons have chosen to be very careful and only irrigate their vines once or twice a year with water coming from ponds located on the property. A connected system controls and regulates the water supply according to the real needs of the vines.

The reduction in watering produces grapes of great phenolic maturity (of less than 14 degrees) and good natural acidity.

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ACAIBO,
SYMBOL OF WATER AND THE TRINITY

"A GREAT WINE IS INTIMATELY LINKED TO THE LAND." HAVING BOTH GROWN UP IN THE HEART OF BORDEAUX VINEYARDS, CLAIRE AND GONZAGUE ARE VERY AWARE OF THIS FACT.

The name Acaibo is at the confluence of Bordeaux and Californian cultures. In Native Amerindian dialect, ACA refers to fish and water, the most basic resource of viticulture in Sonoma. The second syllable, IBO, means three, which in addition to being the figure of the harmony of creation, refers to the Lurtons’ Bordeaux roots (the Bordeaux arms are three intertwined crescent moons), but also to their three children, their three Classified Growths and the three Bordeaux grape varieties chosen for the Acaibo blend.

ACAIBO, THE EXCELLENCE OF BORDEAUX WINES MEETS CALIFORNIAN TERROIR

The reward for this leap into the unknown and all these years of adaptation is today the production of a wine that is already among the elite of American vintages.

Beyond the wine, Acaibo sums up years of union between Gonzague and Claire, characterised by passion and adventures. With their eyes firmly fixed on the future, the couple is also certain that one day, their children will write their own story in the vineyard and cellar of this extraordinary place.

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ACAIBO
THE GREAT WINE

STRENGTH, ADVENTURE,
SOLAR CHARACTER

At the crossroads of Franco-American know-how and tradition, Acaibo is now one of the elite Californian wines. Intensely fragrant, elegant and structured, yet with great ageing potential, its balance between freshness and volume in the mouth is closer to Bordeaux standards than to traditional Californian wines.

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ACAIBO

THE VINEYARD

10 hectares, located between the cool Russian River, the dazzling Alexander Valley and Knights Valley. Sonoma Valley, Chalk Hill AVA. At an altitude of 250 meters.

THE SOIL

Volcanic and clayey

GRAPE VARIETIES

  • 66% Cabernet-Sauvignon
  • 22% Merlot
  • 13% Cabernet Franc

CULTURAL PRACTICES

Organic farming

Acaibo

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ACAIBO 2017

The blend : 75% Cabernet-Sauvignon, 13% Cabernet-Franc, 12% Merlot

THE AGEING

16 months ageing in Bordeaux-style French Oak barrels. 65% new oak.

TASTING COMMENTS

Acaibo 2017 is characterized by its freshness, its balance and its aromatic palette of dark berries and spices. A vintage both modern and bright.

CRITICS REVIEWS

Georgina Hindle, Decanter, 95/100
Jane Anson, Inside Bordeaux, 95/100
Colin Hay, The Drinks Business, 95/100

SERVING TIPS

To be enjoyed from now. Peak of the wine in 2030. 1 hour decanting time. 16° to 17°C serving temperature

TECHNICAL SHEET
FOOD PAIRING
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FOOD AND WINE PAIRINGS

THE FIG

Since its very first vintages, Acaibo has been characterized by a remarkable freshness imparted by the volcanic soils of its terroir, which perfectly balances the intensity of its fruit. Pairing it with fig highlights its ripe yet never stewed fruit notes, emphasizing their liveliness.

RECIPE IDEAS

Foie gras with fig chutney

Burrata and fig salad

TECHNICAL SHEET
FOOD PAIRING GUIDE
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ACAIBO 2016

The blend : 72% Cabernet-Sauvignon, 18% Cabernet-Franc, 10% Merlot

THE AGEING

16 months ageing in Bordeaux-style French Oak barrels, 80% new oak

TASTING COMMENT

Acaibo 2016 has a wild side, very interesting in the mouth. Its spicy cinnamon and licorice notes are accompanied by black fruits and a pleasant saline minerality. Intensely fragrant and elegant, this wine is endowed with a beautiful finesse. Acaibo is a well-structured wine with great ageing potential and a beautiful freshness.

CRITICS REVIEWS

Ian d'Agata, Terroir sense, 96/100
Colin Hay, The Drinks Business, 95+/100
Georgina Hindle, Decanter, 95/100

SERVING TIPS

To be enjoyed from now | Peak of the wine in 2030 | 1 hour decanting time | 16°-17°C serving temperature

TECHNICAL SHEET
FOOD PAIRING
Lurton

FOOD AND WINE PAIRING

THE CHILI

A perfect match between the generosity of ACAIBO 2016 and the power of chili. The chili is a real flavor enhancer. It magnifies the fruity and spicy notes of the wine and at the same time it reveals the flavors of the dish. The minerality of the wine brings a nice freshness to the whole!

RECIPE IDEAS

Chocolate and Espelette pepper fondant.

Beef in a spicy Piquillo pepper sauce.

* By our sommelier consultant Claire-Marie Boeri

TECHNICAL SHEET
FOOD PAIRING GUIDE
Lurton

ACAIBO 2015

The blend : 74% Cabernet-Sauvignon, 20% Cabernet-Franc, 6% Merlot

THE AGEING

16 months ageing in Bordeaux-style French Oak barrels, 80% new oak

TASTING COMMENT

Acaibo 2015 shows a beautiful aromatic richness. Vibrant black fruits on the palate, fine floral aromas, accompanied by a comforting hazelnut flavour. A wine that is both generous and greedy.

CRITICS REVIEWS

James Suckling, 95/100
Colin Hay, The Drinks Business, 95/100
Jane Anson, Inside Bordeaux, 94/100

SERVING TIPS

To be enjoyed from now. Peak of the wine in 2030. 1 hour decanting time. 16° to 17°C serving temperature

TECHNICAL SHEET
FOOD PAIRING
Lurton

FOOD AND WINE PAIRING

PASSION FRUIT

The aromatic richness and roundness of Acaibo 2015 contrasts perfectly with the freshness and vivacity of passion fruit. A combination of contrasts, for an original alliance.

RECIPE IDEAS

Caramelised pork ribs with passion fruit sauce.

Sturgeon stew with red wine, spices, and passion fruit.

* By our sommelier consultant Claire-Marie Boeri

TECHNICAL SHEET
FOOD PAIRING GUIDE
Lurton

ACAIBO 2014

The blend : 85% Cabernet-Sauvignon, 9% Merlot, 6% Cabernet-Franc

THE AGEING

16 months ageing in Bordeaux-style French Oak barrels with 80% new oak

TASTING COMMENT

The 2014 vintage of Acaibo has beautiful notes of blackcurrant, violet and lilac. A round, straight wine with fine tannins and a long finish.

CRITICS REVIEWS

James Suckling, 95/100
Lin Liu, Wine maniacs, 94/100
Peter Winding, Vinbladet, 94/100

SERVING TIPS

To be enjoyed from now. Peak of the wine in 2029. 1 hour decanting time. 16° to 17°C serving temperature

TECHNICAL SHEET
FOOD PAIRING
Lurton

FOOD AND WINE PAIRING

THE CELERY

Celery root is characterised by its freshness, which perfectly matches the power of Acaibo 2014.

The sweetness of the celeriac enhances the delicacy and elegance of the wine.

The wine's fruity aroma blends very well with the acidity of the celeriac, prolonging the harmony in the mouth.

RECIPE IDEAS

Venison in a sauce with celeriac purée.

Celeriac gratin with parmesan cheese.

* By our sommelier consultant Claire-Marie Boeri

TECHNICAL SHEET
FOOD PAIRING GUIDE
ACQUIRE ACAIBO WINES

"Totally delicious and tastes very Bordeaux-like"

Georgina Hindle, Decanter

"In sum, this is the most Bordeaux-like of the french californians. Sonoma with a Bordeaux price-lag and thus likely to represent excellent value"

Colin Hay, The Drinks Business
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THE TEAM

Nicolas Vonderheyden, the technical director, was born in the United States. He grew up in Bordeaux, within a family of winegrowers from Arsac, in the Margaux appellation. As an adult, he came back to California to make wine, when Gonzague and Claire called on him in 2017. Since then he has trained Alberto with whom he now works in tandem.

Pascal Guerlou, sales and hospitality manager, also lives a franco-american life. Wine merchant for many years in Margaux, he followed his wife to California before joining Acaibo’s team.

Both Nicolas and Pascal symbolize the strong link between Bordeaux and California, keeping alive Claire and Gonzague’s family spirit.

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CLAIRE & GONZAGUE LURTON

Owners
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NICOLAS VONDERHEYDEN

Technical Director
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PASCAL

Hospitality and Sales Manager
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ALBERTO

Cellar staff

VISIT US

PRIVATE VINEYARD TOURS – A PRIVATE AND UNIQUE EXPERIENCE IN ACAIBO, THE GREAT BORDEAUX OF CALIFORNIA

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ENJOY A WALKING TOUR INSIDE OUR VINEYARDS, NESTLED IN CHALK HILL, AT THE CROSSROAD OF THE GREATEST CALIFORNIAN APPELLATIONS.

Join us for an intimate walking tasting tour in our nestled Chalk Hill Hillside mountains estate where you will discover the history of the land, learn about the vineyard and follows the path of our grapes from vine to bottle. This organic, farming-focused tasting starts by bringing guests to the vineyard where we discuss farming and introduce to our philosophy. The tour continues to the winery, for a barrel tasting, to discover all the subtleties of the blending. Then, we will sit down together in our old barn for a focused tasting of our best wines from Sonoma and Bordeaux side by side, unique in Sonoma. Enjoy a carefully selection of wines showcasing the unique style of Cabernet-Sauvignon, Cabernet Franc and Merlot and note how each wine reflects his terroir from 6000 miles apart from an another. The tasting will be paired with a delicious selection of French traditional meals (cheese board and charcuterie and home baked Baguette). This experience will show you how passionate farming methods translate to the finished bottle on your table. Few winemaker have the ability to offer you this privilege.There is much more to Acaibo than the average visitor will see. That is why we created the most intimate and in-depth way to explore our estate, the Vines to Glass experience.

THE TASTING ROOM

A journey between Sonoma
and Bordeaux Classified Growths

AVAILABLE FROM THURSDAY TO MONDAY,
FROM 12PM TO 5PM
PREPAID RESERVATIONS REQUIRED.
CONTACT: pascal@acaibo.com
PHONE: +1 707.791.0943

422, AVENUE HEALDSBURG, HEALDSBURG, CALIFORNIA 95448
(ACROSS FROM COSTEAUX BAKERY)

Make the most of our Californian and Bordeaux selection, celebrating our leading grape varieties. A veritable journey between Bordeaux and Sonoma, appreciating the effect of the terroir on our three Bordeaux grapes.

Tasting experience 1 JOURNEY TO SONOMA

Welcome glass of Sauvignon Blanc 2021.

Pick four wines in the list:

Merlot 2016 - Cabernet-Sauvignon 2017 - Malbec 2020 - Petit Verdot 2020 - Amaino 2014 ou 2015 - Acaibo 2016

$ 30 / Person MORE INFORMATIONS pascal@acaibo.com

Tasting experience 2 JOURNEY TO BORDEAUX

Welcome glass of Rosé de Vertheuil 2021 (Médoc)

Château la Gurgue or Relais de Durfort-Vivens – Margaux Appellation

Chapelle de Bages – Pauillac Appellation

Château Haut Bages Liberal – Classified Growth in 1855 in Pauillac

Château Ferriere - Classified Growth in 1855 in Margaux

Château Durfort Vivens - Classified Growth in 1855 in Margaux

$ 40 / Person MORE INFORMATIONS pascal@acaibo.com
Book now
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WINE CLUB

Club member benefits:

Priority access to our newest releases and limited editions of our wines from Sonoma and Bordeaux.

Exclusive access to our library wines and specials bottle size.

20% SAVINGS ON WINE PURCHASE.

Complimentary tastings Flight in the Tasting Room to four additional guests.

Complimentary Private Tour Experience for 4 guests.

Complimentary tasting and tour in our Grands Crus Classes in Bordeaux.

Conciergerie service for Bordeaux region.

Members pricing for winery event or winemakers dinner.

JOIN THE CLUB
CLUB MEMBER LOGIN
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CLUB ACAIBO

One shipment per year

A mix of different Acaibo vintages, our prestigious cuvée, which links the know-how of Bordeaux to the terroir of Sonoma. A refined wine, with the shine and the concentration of California and the elegance of the Great Bordeaux.

(prices not including tax and shipping)
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CLUB TRINITÉ

Two shipments per year

A selection of our Sonoma wines, which express the unique and complex Chalk Hill terroir, while showcasing Bordeaux grape varieties. Balance, fruit, concentration and beautiful tannic structure: a great tasting experience!

(prices not including tax and shipping)
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CLUB 1855 CLASSIFIED GROWTH

One shipment per year

The ultimate collectors’ dream : the ability to buy rare vintages of our three Margaux and Pauillac 1855 Classified Growths in Margaux and Pauillac - Château Durfort-Vivens, Château Ferriere and Château Haut-Bages Libéral.

(please contact us for the quotation, pascal@acaibo.com)
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CLUB BORDEAUX SONOMA

Two shipments per year

Our selection of Bordeaux and Sonoma wines invite you to travel through an exciting mix of vintages and appellations. A unique opportunity to taste our Bordeaux-style blends from both sides of the Atlantic Ocean.

(prices not including tax and shipping)

"Phenomenal piece of France here in Sonoma County. Beautiful wine and experience led by Pascal."

Tom S., 2022

"Wonderful experience with the host Pascal and his custom-made charcuterie & cheese platter"

Amber T., 2022

"We had an amazing experience ! The wines were great and Pascal’s tour was fantastic ! We got to taste directly from the barrel, which was such a unique experience, especially when comparing the different chars used in each barrel The tasting was top notch, especially the charcuterie board and homemade bread !"

Andrew G., 2022
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