July is usually the month when vine growth slows down, our vineyard work eases, and we begin to gravitate back to the cellar. This was not the case in 2013 as sub-tropical rains and heat kept the vines in a full vegetative growth cycle.
Read MoreIn our short viticultural history, Cabernet Franc has long served as the Mid-Atlantic’s ‘go to’ red grape. It is relatively easy to grow and has enjoyed a certain marketing panache. The wine style is somewhat difficult to define.
Read MoreJune was ‘game face’ month as it is the busiest time of the year in the vineyard. In 2013 a particularly wet June made it even busier.
Read MoreThe busy season in the vineyard has started. The cellar has been abandoned as we head for the hills. All hands are on the vines. Quite literally. In a typical growing season (May through August) a vine is touched at least 12 different times.
Read MoreApril is a transitional month. We wrap up our cellar work at Linden Vineyards, bottle the fresher aromatic whites, and take inventory of any vineyard maintenance problems that now need our attention.
Read MoreMarch brings the awakening. We sense an upward thrust coming from the warming soil. Crocuses are the first visible sign of spring.
Read MoreFinally, after several years of mild winters, we have had a normal February. It has been consistently cold, keeping buds tight and winegrowers relaxed.
Read MoreJanuary is a month of rest for the vines and the grower. This seasonal pause allows the grower a time of reflection rather than reaction to the rapid-fire succession of small problems and decisions during the growing season. In January one goes for a leisurely stroll in the vines.
Read MoreVirginia’s Piedmont is home to hundreds of acres of Merlot vines, yet this globally ubiquitous variety continues to fly below the radar. Merlot is an enigma, It has a reputation of producing easy, utilitarian, fruit forward wines, yet the highly acclaimed (and very expensive) Chateau Petrus, is 100% Merlot in most vintages.
Read MoreTerroir is a French term that is not accurately translatable. I define terroir as wine’s expression of the influences of climate, soil and winegrower choices.
Read MoreIn Virginia, Cabernet Sauvignon has been long overshadowed by its cousin Cabernet Franc. Recently however, Cabernet Sauvignon is beginning to raise some eyebrows amongst winemakers, critics and consumers.
Read MoreAs a student in Luxembourg in the 1970’s I frequently took advantage of the cheap two-hour train to Paris.
Read MoreI can go into a wine shop, randomly pick out any bottle, contact the winemaker, and with few exceptions arrange an in-depth visit where vast amounts of valuable, unfiltered technical information would be available to me.
Read MoreThis is not a p.r. article expounding on the virtues of yet another environmentally friendly winery (green fatigue). This green work refers to the meticulous handwork done by quality conscious winegrowers from May to August. It is often referred to as canopy management, but I think that the translated French (travail en vert) is more direct.
Read MoreTerroir is a French term that is not accurately translatable. I define terroir as wine’s expression of the influences of climate, soil and winegrower choices. All sites have terroir, but it may not be of high quality, or its full potential may not have yet been realized.
Read MoreIn early September 2011 I was dining with Jean Philip Roby, a visiting consultant from Bordeaux. We had just dodged a bullet by the name of Hurricane Irene, but were in the midst of the constant unending rains of Tropical Storm Lee. Jean Philip does not carry the stereotypical pessimism that seems to be the trademark of many of my French colleagues. In the time that I had known him there was always a refreshing optimism that spirited me on.
Read MoreI have no memory of not cooking. Early in life, watching my mother prepare meals provided curious entertainment. Once my motors skills developed, I became her occasional sous chef.
Read MoreA wine appellation is a government endorsed region that shares a common geography and climate. The region’s wine styles reflect this commonality. Like most things in the wine world, it all started in France in the 1930’s.
Read More“The best winegrowers are guided by a subjective palate, not scientific protocol.”
Read MoreIt’s fairly easy to make good white wines in a young region like ours. But with art, craftsmanship, and intuition, we can also make great reds.
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