Fried Eggs
The Spotted Lanternfly has become Linden’s newest invasive species problem. Last year we experienced a late season surge.
Read More2023 Blending Trials Paused
We started blending trials two weeks ago with Boisseau Vineyard. Decisions were relatively easy as each lot not only showed well but complimented each other. The final blend will comprise of around 70% of the total production. This is a very high percentage. A satisfying start.
Then we went down a rabbit hole.
Read MoreBlending Trials: Who, What, Where, When and Why
Every January we commence blending trials. The red wines from the 2023 vintage have now settled down and are showing their personalities.
Read MoreCabernet Franc | Vine Age
There is a certain mystery and allure about wines made from old vines.
Read MoreCabernet Franc | Yields
Given a proper amount of sun, nutrients and water grapevines can yield an impressive quantity of grapes. But large yields will dilute the flavors and concentration of the resulting wine.
Read MoreCabernet Franc
What winemaker hasn’t declared that “wine is made in the vineyard.” But that is usually as far as the discussion goes. Vineyard influences are complicated and nuanced. As a result of years of trial and error in the vineyard, we have a newfound appreciation of Cabernet Franc. So I thought that our discovery process would serve as a good tutorial as to how vineyard decisions influence wine quality.
Read MoreThe Petit Verdot Conundrum
Final 4-Pack Offer for 2023
December Barrel Tasting and Vintage 2020 Release
Read MoreCritically Tasting the 2023 Reds.
Taste is subjective. Individual preferences along with environment and context can make objective evaluation difficult. This is especially true when it comes to one’s own wine. Tasting your wine in a vacuum leads to what is known in the trade as “cellar palate”. It is important to get out of the cellar and taste your wine with others.
Read MoreFirst Impressions of 2023 Wines
The dry summer of vintage 2023 gave us ripe, concentrated grapes. There was never any question that these would be powerful, mouth-filling wines. With a vintage like this making big bruiser wines is easy. Folding balance and finesse into that power is the hard part.
Read More2023 Reds: Power and Finesse?
Most of the 2023 red wines are now finished fermenting. This means that the yeasts have done their job and the wines are dry (no remaining sweetness).
Read More2023 Petit Verdot
Petit Verdot has finally been harvested and crushed. All red grapes are now fermenting in a very tight, crowded cellar. Of all the grapes we picked in 2023, the Petit Verdot remains the biggest unknown as to the style and quality of the wine.
Read MoreWeinbach Pinot Gris 2010
This wine was unexpectedly inspiring. During harvest our dining options are limited due to time and exhaustion. We had been making easy, simple dinners which rarely emphasize vegetables and freshness. The fridge was full of produce and we needed a healthy dinner. The wok was fired up and stir fry and lots of ginger went into the mix.
Read MoreBack in the Cellar
All the grapes are in with the exception of the “Petits”. We’ll probably harvest Petit Verdot this Thursday, and Petit Manseng will hopefully go the distance for a late harvest in a month.
Read MoreCold Grapes
This past weekend’s rain didn’t do us any favors. This week’s dreary weather has left the grapes cold. Literally and figuratively.
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