This is California's oldest vitus vinifera grape, brought here in the mid 1700s by the Father Junipero Serra during the creation of the missions. The variety can still be found in Argentina and Chile under other names. It is thought to have come to Mexico from Spain in the 1500s with the Roman Catholic missionaries for use in Sacramental and table wines. It has recently been found to be the same grape as a now uncommon variety called Listan Prieto, also known as Palomino Negro.

The first mission to plant the grape was San Diego in 1769 before the grape heading north with the Fathers. The Mission is a hardy variety and thrived in California's warm climate until the 1860s and 1870s when it was replaced by varieties such as Zinfandel and Petite Sirah. The wines made in those days from the grape were fairly characterless and were quickly usurped by its European predecessors.

Most of the vines were removed or budded over to other, more popular, varietals in the years that followed and there are only a few hundred acres of these heritage grapes left in the state. Most of the remaining grapes are going into the creation of a sweet, fortified wine called Angelica. As growing practices have improved the few wineries producing wines from these grapes have had much better success in improving the low acid and over production issues that kept the wines from this grape from making decent wine. Today's Mission wines, found at a few Foothill wineries, although light in body, have very distinct flavors with enough acidity to give the wines liveliness and keep this long California tradition alive.

Cultivation: Mission grapes became quickly popular in California after introduction for a very good reason, it was vigorous with thick trunks and strong canes, loose large clusters that were fairly rot resistant and had the ability to be harvested late, increasing hang times. This is a grape that does best in warm climates and is a late season ripener, making it perfect for the mild, Mediterranean California Climate.

Flavor Profiles: This is a grape with a very distinct flavor profile. Fig, raisin, toast, caramel, molasses and a distinct, almost burnt earthiness are common. These are light bodied wines with light color that can be low in acid and bland in taste if proper grape growing and winemaking procedures are not followed.

Wine Pairing Considerations: A light bodied wine with low acidity, dry Mission wines call for light foods like fish or chicken (using a lighter cooking method) with not too much spice, but some light herbs would work well. Light sauces with mushrooms would work nicely with the earthiness of the wine. The fortified version of the wine would be great with a fig based, not too sweet dessert.

Major California Growing Regions: Mission grapes have almost disappeared from California and are found in the Amador County, Calaveras County, Southern California, Fresno, Santa Cruz and Santa Barbara.