These mature vines produce fruit which stands out with deep plum and mocha aromas and a savoury note to the palate, lending sophistication to the finish.
Be kind, be calm, be safe, make wine… As we try to be patient, waiting for the grapes to ripen to perfection, we have been racking some of the 2019 red wines from barrels and blending. Pinot Noir, Gamay, Syrah and some of the Merlot need to be out of barrel and bottled to make…
The holiday season is upon us, and one of our favorite things about this time of year is spending quality time with our family and friends while sharing fabulous wine and delicious food. With the return of Christmas parties and in person events, the holiday hustle can quickly turn stressful if you aren’t prepared! Fear…
We faced harvest this year with no idea of what we might find. The “heat dome” in mid-June brought record temperatures at a highly unusual time for wine-growing regions. As this period is typically when we see “bloom” – flowering of these self-pollinating vines – I expected to see anomalies in both time of ripening…
Part 3 of 3: Why do we use oak in winemaking? The red edition… The use of oak in winemaking is so much more about structure than flavour: Red wines are aged (not “fermented”) in oak. The barrels are filled after fermentation and extended skin contact are completed—this is 20-30 days post-harvest. We try to…
As we celebrate budbreak, that magical period when the grapevine buds come out of dormancy, reconnect with the vine’s vascular system to draw up the nutrients stored in the root system through the winter, and unfurl two tiny leaves and a teeny pre-grape cluster, we wonder what the season will bring us. Each growing season…