Los Carneros is primarily associated with the cool-climate wines such as Chardonnay and Pinot noir, as well as the sparkling wines made from those grapes.
Many wineries in Napa & Sonoma use Carneros grapes as a cool-climate blending component.
In recent years there has been interest in Merlot and Syrah coming from the warmer areas of the region.
In 1996, the first possible plantings of Albarino in the United States were planted in the Carneros region.

Carneros Chardonnay is marked by its high acidity that can bring balance to the fatter, rounder Chardonnays produced in the warmer climate areas of Sonoma and Napa.
While in the past, chardonnay was usually put through malolactic fermentation and was given significant oak treatment to soften some of the acidity, the current winemaking style in California emphasizes the fruit.
The style now favors stainless steel and neutral French Oak, while rarely using more than a portion of the wine undergoing malolactic fermentation.

Pinot noir from the Carneros is known for its crisp acidity and tight structure and frequently exhibits spicy berry fruit.
The Carneros region was one of the early pioneers of cool-climate Pinot noirs in California-long before it became a significant planting in the Russian River, Anderson Valley, Santa Rita Hills and Santa Lucia Highlands AVAs.
In recent years there has been a focus by Carneros Pinot noir producers on the changing style of the region's Pinot due, in part, on emerging modern philosophies in winemaking and on clonal selections.
 The older clones found in Carneros include the Martini and Swan clones which produce wines that are lighter, more elegant with some earthy complexity.
They are also noted for their distinctive aromas of green herbs, beets and mint.
The newer French clones being planted, (such as the Dijon 115, 667 and 777) produce more alcoholic and concentrated wines with black fruit notes.
Los Carneros is primarily associated with the cool-climate wines such as Chardonnay and Pinot noir, as well as the sparkling wines made from those grapes. Many wineries in Napa & Sonoma use Carneros grapes as a cool-climate blending component. In recent years there has been interest in Merlot and Syrah coming from the warmer areas of the region. In 1996, the first possible plantings of Albarino in the United States were planted in the Carneros region.
Carneros Chardonnay is marked by its high acidity that can bring balance to the fatter, rounder Chardonnays produced in the warmer climate areas of Sonoma and Napa. While in the past, chardonnay was usually put through malolactic fermentation and was given significant oak treatment to soften some of the acidity, the current winemaking style in California emphasizes the fruit. The style now favors stainless steel and neutral French Oak, while rarely using more than a portion of the wine undergoing malolactic fermentation.
Pinot noir from the Carneros is known for its crisp acidity and tight structure and frequently exhibits spicy berry fruit. The Carneros region was one of the early pioneers of cool-climate Pinot noirs in California-long before it became a significant planting in the Russian River, Anderson Valley, Santa Rita Hills and Santa Lucia Highlands AVAs. In recent years there has been a focus by Carneros Pinot noir producers on the changing style of the region's Pinot due, in part, on emerging modern philosophies in winemaking and on clonal selections.  The older clones found in Carneros include the Martini and Swan clones which produce wines that are lighter, more elegant with some earthy complexity. They are also noted for their distinctive aromas of green herbs, beets and mint. The newer French clones being planted, (such as the Dijon 115, 667 and 777) produce more alcoholic and concentrated wines with black fruit notes.
Los Carneros AVA