We are a small family winery adhering to principles of quality wine making. We firmly believe that the wine we make is capable of competing with world famous brands.
Preparations for harvest begin as the end of summer approaches. Pay close attention if you visit in August and you see the effort that goes into ensuring all the equipment is ready to run for long hours once harvest begins. In contrast, the vineyard looks like a peaceful oasis.
If you read wine labels, one of the terms you’re bound to come across eventually is old vines. The implication, of course, is that old vines make better wines, but is this really true, or is it simply a romantic notion? Like many issues in the world of wine, it depends on who you ask.
Archaeological evidence has established the earliest-known production of wine from fermenting grapes during the late Neolithic or early Chalcolithic in the Caucasus and the northern edge of the Middle East. An extensive gene-mapping project in 2006 analyzed the heritage of more than 110 modern grape cultivars, narrowing their origin to a region of Georgia.
It is such a familiar wine, almost a synonym for a not-too-fancy French red. Yet few wines can match Côtes du Rhône in exemplifying the myriad changes that have transformed the French wine industry in the last 20 years.
French winemakers, in their full-on selling mode, love to tell a story in which they serve their own invariably modest wares along with some competitors’ expensive, highly rated bottles. Everybody loves the expensive wines on first taste, but at the end of the meal, the winemakers recount with pride, the other guys’ bottles are still three-quarters full while their own have been drained dry and second bottles opened.