Author Archive

a 100% tariff will devastate the wine industry

Sales of our wine literally rides on the coattails of French wine sales. If a 100% tariff is levied, it will devastate us like nothing seen since Prohibition.

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Navigating a Rainy Vintage

In 2019 significant rain fell early in the third week of September. So, when should we pick the grapes? Picking early will avoid botrytis infections but the fruit will be under ripe. Waiting through the rain will allow the fruit to ripen more fully but now risks inclusion of fungal infection.

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Irrigation: the oxycontin of viticulture

It makes everything feel good but it is terribly addictive and the health of the patient is always compromised. I am talking of course about irrigating vineyards in North America.

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Grafting (without the corruption)

In early winter, you can usually find the folks at Cameron Winery engaged in the “art” of grafting. If you want to know “the why” and “the how”, then please read on!

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A Primer on Pinot noir Genetics

Pinot noir is well known for consisting of a multitude of clones, which over the generations have been selected for desirable characteristics. In the 1950’s, agricultural science decided to “sanitize” the genome of many of these clones. The result was vigorous vines with large crops and wines with less character. The controversy over the use of indexed vines continues.

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Introducing 2014 Massale!

May we also suggest one of our 2015 single vineyard wines and or Nebbiolo for your holiday table?

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Jackson Pawlick 2001-2017

It is with heavy hearts that we say goodbye to our best dog ever, Ms Jackson Pawlick.

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2017,  A Classic Oregon Vintage

Abundant rainfall and moderately cool temperatures in the Spring and early Summer pushed this year’s bloom to late June and harvest (100 days later) to October. A happy confluence of climatic events helped ensure that a fabulous set of 2017 wines is in the offing.

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A Natural Wine Begins in the Vineyard

The quality of a wine has everything to do with the health of the vines from whence that wine comes. And the mileau within which the vines grow has everything to do with that health.

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A Wee Rant About “Natural Wines”

I am a bit perplexed by the popularity of a relatively new genre of wine: “Natural Wines”. In my opinion, this is a narrow and arbitrary classification meant to suit the marketing needs of whoever is using it. When I see a cloudy wine and am told “Oh this is a natural wine”, I am compelled to retort “I can’t think of anything more natural than gravity…maybe the winemaker should have waited to rack his wine for bottling!” And when one encounters a wine which is either oxidized or smells of fingernail polish remover or has been brutalized by a lactic acid bacteria infection, sure these are “natural processes” but they also emanate from poor winemaking practices.

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