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On Permaculture and Closing the Loop

By Brooke Taylor This blog post is written by our newest team member: Brooke Taylor. Brooke is our Assistant Winemak...

What is Piquette?

Piquette is a wine-like thing. The French claim it, but like many basic, but tasty things, it probably had many orig...

September WOTM: Picking Decisions

By Mackenzie Bisbois Grape Sampling and Gewürztraminer Choosing to pick is one of the most critical decisions in wine...

Pinot Noir: The Heartbreak Grape

By: Mackenzie Brisbois Pinot Noir is often called the heartbreak grape. The wines can cost a small fortune and are so...

Soils: The Dirt on Wine

By: Mackenzie Brisbois Finally hoping I might dish some salacious materials about wines? Guess again! I’m just going ...

Ageing Orange Wines

How old is too old with orange wine? Although Orange Wine production is a wine style that has been around forever, we...

Yeast and Creaminess (In Sparkling)

By: Mackenzie Brisbois Where is yeast heaven? If I were a yeast I would head straight for the bottle of champagne and...

In Praise of the Versatility of Riesling

By: Mackenzie Brisbois, Alex Sproll If you cut a sommelier they will bleed Riesling. That is to say they really like ...

Cover Crops

With the conversion of our vineyard from a hilling-up vineyard to a geotextile vineyard, we began planting cover crop...

April WOTM: Who Put Forest Floor In My Glass?

By: Mackenzie Brisbois Where do all those tastes and aromas come from? Who put forest floor in my glass? In Jamie Go...

March WOTM: Oxygen

By Mackenzie Brisbois Oxygen is complicated. It can help, hinder, destroy, build! To simplify, let’s look at three ma...

February WOTM: Malolactic Fermentation

By: Mackenzie Brisbois Often called malo or MLF for short, malolactic fermentation is an optional technique employed...
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