Yes, the 2008 vintage (affectionately now known as the “wildfire vintage”) took us by firestorm (I know, cheesy pun). No one winemaker in the North Coast was immune to some challenging maturity schedules with such a moderate spring, but an extraordinary summer dry period, culminating with a significant amount of heat in the months of [...]
Watching winemaking experts like Tom Eddy, I learned that all kinds of chemistry magic happens when making good wines.
For grape growers, gardeners and other farmers, the weather is the truth we live by.
The lesson here is to be wary of wine critics over-generalizing on an entire vintage, whether good or bad.
"This is exactly why Large Format bottles generally can age for a longer period of time."
"It can hardly be called wine; it is more like fizzy grape juice. It is very sweet and contains no alcohol because the yeast has not yet consumed the sugar".
Every lot of red wine I've seen this year has more depth of color of than any year that I can recall..
As Sherlock would say, the game is afoot. In this case, pounds. That's right. If you can guess how many pounds of grapes we will harvest this year from our own Kerry's Vineyard, you have a chance to win a certificate good for a 3Liter bottle OR 2 Magnums of the 2004 Tom Eddy Cabernet. [...]
Taking the mystery out of wine words like veraison, brix and total acidity, assistant winemaker Jason Gerard gives it up in simple language.
So let me stick my neck out and say that 2010 could very well be a “classic” Cabernet vintage.