The Mount Veeder AVA is one of the most distinctive in California, as it is limited to vineyards atop a small mountain peak. Just west of Napa, most vineyards here are situated from 1500 to 2500 feet, which severely limits yields; rainfall is double the amount of the Napa Valley floor. This means dry farming is practiced, which results in small, intense crops. While winemaking here dates back to the 1860s, it was in 1973 that a wine was labeled with the Mount Veeder name for its origin; the AVA was established in 1993.

Soils on the mountain are volcanic; there is some lava, along with tufa (a type of clay) and ash. Cabernet Sauvignon is a signature wine from Mount Veeder; the wines have firm tannins and are rugged in nature, and display their best qualities after five to seven years, as they are closed upon release. After opening up, the wines offer the red fruit, and spicy tobacco notes that are thumbprints of these wines; the finest drink well for decades. All five red Bordeaux varieties are planted on Mount Veeder (this was the first area in Napa that could make that claim), along with Sauvignon Blanc, Chardonnay and a small amount of Pinot Noir. In total, there are 1000 acres planted to vines, with Cabernet Sauvignon representing more than 60%. Only a little more than one percent of all Napa Valley wines are from Mount Veeder. (Wine/Appellations)