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Specifically at my neighbor' property: I have never seen a vine replanted on this property in 20 years. This property is now under its forth owner in that time period. And all simply harvest. I actually managed this vineyard for two years, the first year I removed maybe 100 dead vines (some...

Correct. This is how our neighbor harvests their wine, all goes into one large hopper (mostly white of many different varietals, but some reds in there too):

I had to chuckle a little bit by the comments concerned about how unsanitary the place looked. As I biologist that is. Because those cold, resource poor surfaces have a pretty low biodiversity of microbiological flora and fauna. Diversity often needs a nice warm media, with plenty to feed off...

Looking at that I can only think of Spock's chess set from the original "Star Trek" series.... :)

:D Understand. It may be a skill. That one can acquire. Or not. For example, I can not roll my tongue. Or whistle with my fingers. No matter how I try to do either. :cool:

For me, if it is wrong on the palate, no need to swallow it. It won't make me like the wine more. And you can get a decent full mouth feel without having to swallow (sucking air in over the wine, as just one example, will do similar).

I do seem to be out of touch if that is now the norm in CA Wineries. Back in the day when I frequented Napa, Sonoma, Mendocino wineries (I lived in Humboldt then in Sacramento for years), the ones charging for a tasting were the exception. I only paid to sample wine at Sterling. Most others were...

Interesting Again, it has been two decades since I have been to a CA winery for tasting. But then, most every one that I remember had a "spit bucket". The idea was to taste the wine, not consume it. Water was also there free to drink to clear the palate. Since I was driving, by car, the "spit...

You posted a lovely photo. I fully admit, I am too lazy to get up to meet a sunrise. And living on a mountain with a slope the east of us, we do not see sunrise here much anyway. But I love a good sunset. Peace and serenity of a sunset looking south, over one of my vineyards in January 2014...

I agree with what @winemaker81 said above. But also note, traditional, ancient methods or Amber wine was to seal the wine into clay amphora and not press for months if at all (just skim off the wine at the top). I personally press my Pinot gris Amber wine when it reaches about 8 Brix (1.0318...

Born and raised in CA, but has been 20 years since I visited a CA winery. But even then I noted they were all starting to converge on trying for 100 points dictated, then, by mostly one person **cough cough** Robert Parker, Jr. **cough cough**. Maybe things have simply gotten worse? I don't...

Yes. I actually now prefer it to white wine from Pinot Gris. But my tastes may differ from others. And it may be an acquired taste. And it creates a completely different wine. My aroma / flavor profile of my wine is as follows from most dominate to least (and can vary between years and skin...

This is the place to be to generally discuss topics, share photos and experiences, and ask questions about making Amber wine. Also known as skin-contact white wine or "orange" wine.

Not wishing to add petrol to the row distance debate, but 2 metres is a more common North American distance. In Europe, vines rows are often much closer spaced. But it varies depending on local conditions. Which is why better to go out and about and see and ask what other locals are doing in the...

I have processed my Pinot Gris grapes as skin contact wine both in 60 L closed "reductive" and 230 L open (but covered with a plastic tarp) "oxidative" vats. They do create slightly different wines, but generally the results are similar. Either way, you have to vigorously punch down the cap...

What grape varietals do you want to grow? Different varietals do better on different types of trellis systems. And you have to consider your management efforts as well. For example, I grow Vinifera. Mostly whites. Vertical trellis. Mostly cane training. Most of my vines are on a 2 meter tall...

This is a brilliant idea. :r

I do not worry too much what happens to grapes in the vineyard from natural factors (other than major pests that can kill or destroy a crop such as fungus). The world is a messy, dirty place. Yet we survive it. But once one harvests... That changes the equation. Then I start to inject my...

If you have a large open top of your primary vat (i.e. bucket, or similar) it is typical to use a graduated cylinder. Use a clean pot to get some must (a smallish stainless steel one is ideal). I often also push the pot down the side of the vat, and let mostly juice flow in only. Separate the...

I agree. And this has actually be studied in Europe. Even in Jeff Cox's 1999 book "From Vines to Wines" he mentions this research. Basically in Europe: "good alchol tollerant wine yeasts are inhabitants of wineries, not grapes on the vine," That is, over a very long time, such good yeast...