Summary: Join us for the latest in our ever-popular 'Beyond the Basics' series. From Ice Wine to Botrytis, Passerillage Pantelleria, there is a plethora of different styles and methods involved in producing these heavenly nectars. We are delighted to welcome back Nova Cadamatre MW to lead this session for a deep-dive into the processes and potential pitfalls involved in making great dessert wines.  About the Speaker: A winemaker with a broad and diverse

Watch Here You can watch this video in our community space here Summary Should you use whole bunches to make great Syrah? What does it add? Actually, what is it at all?!? We’re once again delighted to be joined by Matt Walls to discuss this really important part of the

The term natural wine conjures a plethora of reactions. To some it symbolizes a cultural movement towards honest winemaking, to others it is merely a fad for funky wines. The term is as vague as it is vast. There are some who believe natural should refer only to zero-zero wines (wines that have no added sulfites and apply a minimalist winemaking approach). However, the term is more generally understood as an umbrella status which encompasses any wine made with an attention to the ecosystem and biodiversity, low intervention vinification, and an authentic representation of terroir.

Finally, we have reached the end of the winemaking year.  In the vineyard, soil health is a common topic of discussion now that the vines are dormant.  This is a great time to dig soil pits and send samples off to discover more about the composition of the soil layers around the root system of the vines.  Soil pH plays a large part in the health of a vineyard as it controls nutrient uptake.  Even if the soil contains plenty of a particular nutrient, if soil pH is wrong, that nutrient might not be available in a form that the plant can use.  This can lead to micronutrient deficiencies or toxicities. For this reason, it is very important to manage the soil pH.

At the start of November, areas with long growing seasons are still wrapping up harvest, but most wineries in the northern hemisphere have brought their grapes into the winery.  An exception to this rule is any fruit being left out for ice wine production. Ice Wine ProductionGrapes destined for ice wine production must hang on the vine until temperatures reach a consistent 20°F/-7°C or below. Only at this point, can the frozen berries be harvested. November begins with a lot of activity in the winery and ends with everyone taking a collective sigh of relief.  The growing season is at an end and most wine production professionals can take a moment to reconnect with their families and friends and take a well-deserved vacation. 

Join us as we explore some of the key winemaking choices thatimpact wine quality and character. Can you ferment for flavor, boost aroma, or build structure? What decisions are made as great grapes transition into great wine? Explore red, dry white, and sweet white winemaking variables while pulling yeasts and aromatics into sharp focus.