Biodynamic, Permaculture, Fukuoka!

Our ability to make natural wine depends on the soils we farm. If we’re talking about minimal intervention, it starts with the interventions we make as farmers first. This can start with what we aren’t doing in the vineyard: spraying synthetic pesticides, applying herbicide or chemical fertilizer — the minimum for organic viticulture. But it’sContinue reading “Biodynamic, Permaculture, Fukuoka!”

Taste the Rainbow!

How much do we miss when we reduce wine to a couple of colors? It feels natural to self-describe as “more of a white wine person” or “more into red,” but what we’re actually communicating has less to do with the appearance of the wine in our glass than we think. We say ‘red’, butContinue reading “Taste the Rainbow!”

U.S. Wines for After the Inauguration

Class was on Thursday, January 21. These were the wines: How you might see it on a listEarly Mountain, chambourçin, “Young Wine”, Shenandoah Valley, Virginia Who made it? Ben Jordan (winemaker), with Maya Hood White (associate winemaker / viticulturalist), Dustin Wade (vineyard manager), and a team that manages 55 acres of vineyard on a 350 acresContinue reading “U.S. Wines for After the Inauguration”