March 19, 2015 | Olivier Prost
Barriques, tonneaux ou fûts?
Besides witnessing the pure magic of yeasts and different micro-organisms transforming grapes into a wine that can age for decades, what fascinates me the most about my job is my work with barrels. Continue »
Mar 19, 2015 at 2:09 PM
Permalink
January 21, 2015 | Sam Tannahill
How an egg found its way into our cellar
Founder & Director of Winemaking & Viticulture, Sam Tannahill, discusses why we choose to ferment wine in a cement egg. Part 1. Continue »
Jan 21, 2015 at 3:17 PM
Permalink
November 13, 2014 | Meredith McGough
A Kid at the Adult Table
Winemaking is the intersection of art and science. For most of us, the process skews more heavily one way or the other, but this meeting of left and right brain has always been, to me, a central tenet of the craft. Continue »
Nov 13, 2014 at 10:27 AM
Permalink
