After a very dry June and July our vines were in need of a good rain. An inch or two would have been great, but in just a few hours on August 11 we received 3.5 inches. This ended the drought and refreshed our stressed young vines.
Read MoreMost of you live in the area and have been experiencing our classic Mid-Atlantic summer. You may wonder how the vines are doing with the heat, humidity and lack of rain. The short answer is “fine”. The longer version is “it depends”.
Read MoreThis is Linden’s first release of a 2016 vintage white wine. It is "2016": a warm dry harvest that resulted in very fruit forward, lush, and poised wines.
Read MoreI’m reminded of an old winegrower’s adage: “June makes the quantity, September makes the quality.”
Read MoreMother Nature has been a bit of a wild woman. The vines shrugged off February temperatures in the 80°’s, teens in March and patchy frost in May. Our resilient vines have survived.
Read More2017 will be my 38th vintage. In the 1980s the idea of climate change seemed too futuristic to have any real consequences in my lifetime. Now it is here and having a more dramatic impact than I thought.
Read MoreRosé always marks the first release of a new vintage. It is a wine that is best enjoyed while it is fresh and vibrant. The 2016 edition is a bit different than past Linden Rosés.
Read MoreIt has started. The “worries” give a growing season its official beginning. Vine buds are still as tight as a drum, but sap has been flowing and temperatures for the next few nights are predicted to be in the teens.
Read MorePruning is a winegrower’s favorite job. Especially on warm, sunny days. A small vineyardist has an intimate relationship with each vineyard block and in some ways, with each vine.
Read MoreDecades ago, a certain intellectual curiosity led me to Virginia to grow winegrapes. That curiosity has not waned. Initial plantings in the 1980s and 1990s where established with great enthusiasm, but without much knowledge or experience. I am now very familiar and even intimate with the soils and slopes on this small farm.
Read MoreThis first week of the New Year, as is our custom, we started blending trials for the 2016 Reds. We have some great material to work with as the ripeness and quality of the grapes was the best in recent memory.
Read MorePossibly unique to the winegrowing trade is the time honored site visit. This is where one winery operation visits another with the intention of sharing information, walking the vineyards and tasting the wines.
Read MoreJonathan and I just spread 24 tons of chicken litter on land that will eventually become Cabernet Sauvignon. Perhaps not one of the more romantic aspects of vine growing...
Read MoreReflecting our respect for the seasons, we are now in rest mode with a self imposed ban on doing anything of importance.
Read MoreWe’re pulling out. But don’t worry. Although I’ve always been intrigued by Nova Scotia viticulture, I’m not moving to Canada. We’re pulling out vines. Quite a lot of vines.
Read MoreEven after all these years (this was vintage 37 for me), I remain a bit stunned as to how quickly all the frenetic activity of crush comes to a halt. The cellar seems to have an echo. No more bubbling or humming of a fan, a heater, or a chilling system.
Read MoreNot quite done, but the cellar feels cavernous now as most of the red fermentation bins have been drained and the wines rest in barrels. The empty bins have been thoroughly washed and sent back to storage in the barn loft. Room to move never felt so luxurious.
Read MoreThe fog of crush is lifting, so there is time for a bit of reflection on the harvest and the potential nature of the wines from vintage 2016. At this phase it is difficult to objectively evaluate the wines, however we have a good general sense of what we can expect.
Read MorePetit Verdot is an obscure grape variety that came to us from Bordeaux. In Bordeaux it has historically played a very minor role in left bank blends.
Read MoreMany of the red wine lots have finished their fermentations and are now dry. The bins and tanks have been “buttoned up” and sealed to exclude any air (oxygen). This stage called “post-fermentation maceration”.
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