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Down to the Wire

As excited as I am about the new wines we are just bottling, I find it nearly impossible this year to get a newsletter out well ahead of our open house. I struggle as I really want to see the 2009 Zinfandels finally combined and bottled before describing them and what to expect from them. So to the frustration of everyone around me, I wait until the absolute last minute to write this.

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Opportunity Within Challenge

We were successful starting this venture in 1991 because of your support and have not forgotten that why we are still here. While none of us chose the current economic situation, like the weather, we can make the best of it. Sometimes – quite often in fact – within challenge theremay also be opportunity.

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Any day now, any day now…

My job is to try to understand the nature of a given vintage, the site, varietal(s) grown there and allow the wine to express all of the above in the most pleasurable form I can. Some vintages are easy to work with. Others require more effort or tough choices on my part, on the growers’ part, and are usually the vintages I am most interested in talking about.

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Corked Wines: How one winemaker avoids them at the winery

Fred Scherrer explains how he works to avoid cork taint in his bottles before putting corks into his bottles at the Scherrer Winery. Cork taint is the result of a chemical compound 2,4,6-trichloroanisolees, that develops when molds cleanse their environment of chlorine. Wines with TCA have a moldy cardboard smell and are usually devoid of fruit aromas.

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Beating the Odds

It is impossible to ignore the changes that have occurred with the world economy this past year. While personal impact may vary, the fact remains that our fate and well-being are more interconnected than many had thought. If prosperity isolates, perhaps adversity connects.