I feel like I’ve been traveling backwards in time lately. I’ve been in the present thinking about the 2012 Harvest, but there’s been a lot of time spent looking backwards, working with older vintages that are still […]
I’m back from Thanksgiving break and Harvest is a few weeks in the rearview mirror. You might be thinking that us winemakers can start to relax for the winter. In fact, now the heavy lifting really begins. […]
On Facebook Larry asks: For a wine that is made in a consistent style and taste from year to year, and one year is particularly cool, what are the most important things that are done to get […]
Wonder why we call the grape harvest “Crush?” It’s because we have been working non-stop, receiving grapes 24-hours a day, every day, for over three weeks now. It will all be over soon, but in the meantime, I wanted to give a little update with Winemaking 101: Red Winemaking.
I discussed the method of pressing juice off the skins, settling and fermenting to create the most common styles of white wines. With reds, everything is completely different.
Harvest is in full swing at Kendall-Jackson. We have been receiving grapes non-stop for a number of days now, so I wanted to give some insight on what a working winery does once the fruit arrives. This […]
I joke a lot with people about their idealized impressions of my job. Some think it consists of little more than “tasting wine and having lunch.” The truth is I love what I do for a living. […]
