150 million years ago, the movement of the Earth’s plates uplifted and exposed more than 100 soil types in California’s Napa Valley. Now the region’s well-drained gravel and volcanic soils and warm, dry climate make it an unrivaled site for Cabernet Sauvignon.
Dense clay and gravel soils, cool air coming off the Gironde estuary, and more than a millennium of winemaking tradition make Bordeaux’s Right Bank a peerless site for Merlot. The grapes we nurture for Pangaea are the same ones that comprise some of the world’s most revered wines.
In 1853, French agronomist Michel Pouget introduced Malbec—a grape of southwestern France traditionally blended into Bordeaux or used in rustic local wines—to Argentina. Now, the Malbec that thrives in the thin air and bright sunshine of Argentina’s Valle de Uco is known as the finest in the world.
Our Cabernet Franc grows at 125 meters of elevation on the north slope of Helderberg mountain, which rose up as part of the Cape Fold Belt nearly 300 million years ago. Sitting just kilometers from False Bay, the grapes enjoy a long and perfect growing season where the warm Mediterranean climate meets the influence of the Atlantic, which is cooled by the Benguela current coming from the South Pole.
Petit Verdot was unknown to Spanish soils until 1991, when viticultural pioneer Carlos Falcó (the Marqués de Griñón) planted it at his family’s property near Tolédo. The grape reaches an unrivaled expression growing in the dry, sun-baked summers and thick clay and limestone soils of the Castilla-La Mancha region.
