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Posted: 2026-03-27 09:42
California’s olive‑oil story is a blend of old roots and new energy. Spanish missionaries planted the first olive trees along the coast in the late 18th century, establishing groves that supported local communities for generations. Commercial production expanded in the late 1800s, but it wasn’t until the 1990s that a true quality‑driven revival began. Growers adopted modern milling technology, planted high‑density orchards, and focused on early harvesting to produce cleaner, fresher oils. Today, California is recognized as a leading producer of extra virgin olive oil in the United States, with a reputation built on transparency, strict standards, and a commitment to freshness.Varieties Shaped by Climate and Craft
California’s diverse climates—from the cool Sonoma coast to the warm Central Valley—support a wide range of olive varieties.Arbequina — Widely planted in high‑density orchards, producing smooth, fruity oils with notes of green apple and almond. Arbosana — A Spanish variety that thrives in California’s warm valleys, yielding structured oils with herbaceous, nutty tones. Koroneiki — Originally from Greece, now common in California for its robust character, high polyphenols, and peppery finish. Mission — California’s heritage variety, descended from the original mission plantings, offering a mild, balanced profile with soft fruit and light spice.
Producers often blend these varieties to create oils that balance fruitiness, bitterness, and pungency, while single‑varietal bottlings highlight the state’s microclimates and precise milling practices. What Defines California EVOO
California’s producers emphasize freshness and clarity. Early harvesting is common, resulting in greener, more aromatic oils with higher antioxidant levels. Modern mills allow olives to be crushed within hours of picking, preserving volatile aromas and minimizing defects. The state’s standards were established by the Olive Oil Commission of California (OOCC) to reinforce quality by requiring chemical and sensory testing. Membership is mandatory for producers who produce 5,000 gallons or more of olive oil annually. These standards often exceed international norms such as Free fatty acid or free acidity (FFA), Peroxide value (PV), and Ultra violet absorbency (UV).
Free fatty acid or free acidity (FFA) A measurement of the breakdown of the fats. It gives some indication of oil quality based on fruit quality and handling. Although FFA does not change much over the life of oil, a lower FFA level at production will contribute to longer shelf life. The California standard is <=0.5 compared to <=0.8.
Peroxide value (PV)
A measure of peroxide compounds arising from primary oxidation. A high peroxide value usually indicates poor processing, and that the oil might not keep well. The final stage in oxidation is peroxide breakage, resulting in the formation of new compounds that we can perceive as rancid smelling. The California standard is <=15 compared to <=20.
Ultra violet absorbency (UV)
An indicator of oxidation using the UV spectrum at different wavelengths. K232 is considered a critical marker for good quality extra virgin olive oil. Oxidation is the result of natural aging or indicative of poor handling or heating during the refining process. The California standard is <=2.4 compared to <=2.5.
Producer Spotlight: Cobram Estate
Cobram Estate has become one of California’s most influential olive‑oil producers, combining large‑scale farming with a focus on precision and freshness. Originally founded in Australia, the company expanded into California’s Sacramento Valley, where warm days, cool nights, and well‑drained soils support high‑quality fruit. Their five orchards are planted primarily with Arbequina, Arbosana, and Koroneiki varieties that respond well to early harvesting and modern, high‑density farming. They also operate a nursey in the Sonoma Valley where only the strongest trees are planted in the orchards. The hallmark of Cobram Estate’s approach is control over every step of production. Olives are harvested mechanically at peak ripeness and milled within hours in their on‑site facility, preserving the green, aromatic compounds that define their style. Their oils are known for vivid fruit, balanced bitterness, and a clean peppery finish -- qualities that have earned consistent recognition in international competitions. They utilize a rigorous in-house lab testing process to evaluate every batch of olive oil to ensure its meets their own and OOCC standards. Cobram Estate produces four olive oil series, Everyday Essentials, California Select, First Harvest, and the Artisan Collection flavored olive oil. The California Select, and especially the First Harvest, are harvested and processed for providing healthy doses of polyphenols and antioxidants. I received three samples from the Everyday Essentials collection, which the name implies, is designed for daily use. The Mild must contain olives harvested later in the cycle and shows low bitterness, vanilla, and a delayed pepper finish. The Classic shows distinct tropical fruit, low bitterness, and a little less pepper. The Robust provides earthier notes, delayed pepper, and more body than the other two. Despite their scale, the Cobram Estate maintains a clear focus on stewardship, research, and sustainable farming, positioning them as a leader in California’s rising olive‑oil landscape.
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Posted: 2026-03-23 07:00
Montenegro’s wine-growing region near Lake Skadar, just 30 kilometers from the Adriatic Sea, is defined by its dramatic geography. The area is bordered by the high mountains of the Dinaric Alps, the Cijevna River, and the Skadar Lake basin, creating a Mediterranean-continental climate with hot summers and mild winters. Soils are diverse, with karst limestone, alluvial deposits, and red clay, supporting a range of indigenous and international grape varieties. At the heart of this region lies Ćemovsko Polje, one of the largest vineyards in Europe, spanning 2,300 hectares, hosting over 11.5 million vines, and located only 18 miles from the Adriatic Sea. This single complex vineyard is the flagship of 13. Jul – Plantaže, Montenegro’s leading wine producer. The vineyards are boarded on one side by the Cijevna -- a subterranean river which broke through the rocks and created a picturesque canyon leaving layers of different types of stone where the vines were eventually planted. The vineyard is situated on a plateau with an altitude between only 150 and 230 feet and it is surrounded by limestone hills, which defines it as a karst valley with extremely hot and dry summer and slightly cooler winter than in the coastal zone. The area receives an extremely limited amount of precipitation and plenty of sunny hours. But this scorching sun, which shines up to twelve hours a day during the summer is a major challenge along with the skeletal soil composed of chalky limestone, sand and gravel-strewn with many polished pebbles. Krstač is a rare, indigenous white grape variety native to Montenegro. It thrives in the warm, dry conditions of Ćemovsko Polje and is known for its delicate floral aromas, crisp acidity, and subtle minerality. Wines made from Krstač are typically dry, light-bodied, and refreshing, often showing notes of white peach, pear, and citrus zest. It has a tight, medium sized cluster that is shaped like a cross -- leading to the name Krstač or Crusader in English. 13. Jul – Plantaže was founded in the 1960s emerging from a consolidation of farms in Podgorica, Danilovgrad, and Virpazar. Today, it is Montenegro’s largest wine producer and a regional powerhouse, exporting to over 40 countries. According to their website, they are the only winery in the world that produces wine from Krstač. The grapes harvested from their estate at Ćemovsko Polje are vinified and aged at three wine cellars Lješkopolje (the company’s oldest wine cellar), Ćemovsko Polje (where most of the wine production occurs), and Šipčanik (a former military bunker). The grapes for their 2023 Crnogorski Krstač were harvested from Ćemovsko Polje vines with the juice fermented and aged on its lees in stainless steel tanks. This is a surprisingly complex wine, a floral aroma, plenty of green apple and stone fruit, minerality, and a racy elevated finish. Love the acidity.
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Posted: 2026-03-19 09:27
 Last week I attended a Masterclass at the French Embassy titled Wine Country France: A Journey Through Three Iconic French Wine Regions conducted by wine educator Annette Schiller. Through nine wines, she navigated us through Bourgogne (Burgundy), Bordeaux, and the Rhone explaining wine production through history, major appellations, terroir, and current producers. Burgundy (Bourgogne): A grounded look at three villages (Saint‑Véran, Santenay, and Vosne‑Romanée) and the terroir that shapes them Burgundy has a way of reminding wine drinkers that simplicity on paper can produce extraordinary nuance in the glass. Two grapes -- Chardonnay and Pinot Noir -- form the backbone of the region, yet the wines vary dramatically from village to village. The reason is terroir in its most literal sense: geology, slope, exposure, vine age, and the accumulated decisions of growers who know their parcels intimately. Limestone is the common thread and shapes Burgundy’s identity. It influences drainage, root depth, and ultimately the mineral tension in both Chardonnay and Pinot Noir. Old vines matter. From century‑old Pinot Noir in Santenay to venerable parcels in Vosne‑Romanée, vine age contributes concentration and complexity without excess weight. Farming choices are increasingly transparent. Organic and sustainable practices were consistent across the producers presented. Burgundy’s future is being shaped by growers who see soil health as inseparable from wine quality.  Saint‑Véran: Chardonnay with Clarity and Precision
Located in the southern Mâconnais, Saint‑Véran is often described as Burgundy’s gateway to purity‑driven Chardonnay. The wines are shaped by clay‑limestone soils, cooler elevations, and a long tradition of family‑run domaines. The 2024 Saint‑Véran from Domaine de Fussiacus (Domaines Paquet), highlighted the region’s strengths: - 100% Chardonnay
- Clay‑limestone soils that emphasize minerality and freshness
- Organic farming and sustainable winemaking
- A domaine with roots dating back to 1955
Saint‑Véran Chardonnay tends to show clean orchard fruit, subtle florals, and a mineral line that reflects the limestone bedrock. It’s Burgundy without ornamentation -- direct, transparent, and quietly confident. Santenay: Pinot Noir with Structure and Earth
At the southern end of the Côte de Beaune, Santenay is often overshadowed by its more famous neighbors, yet it delivers some of the region’s most honest expressions of Pinot Noir. The wines are typically firmer, earthier, and more structured than those from villages farther north. The 2023 Santenay Rouge from Domaine Marc Colin et Fils offered a textbook profile: - 100% Pinot Noir
- Old vines, including parcels approaching 100 years
- Iron‑rich limestone soils
- East‑south exposure
- Organic farming
- Aged in oak with 30% new barrels
These conditions produce Pinot Noir with red‑berry fruit, savory undertones, and a mineral edge. The iron‑rich soils often contribute a subtle ferrous note, while the exposure ensures ripeness without heaviness. Santenay remains a village where value and authenticity intersect. Vosne‑Romanée: The Pinnacle of Pinot Noir Elegance
If Santenay is grounded and sturdy, Vosne‑Romanée is its counterpoint—perfumed, layered, and texturally refined. Located in the Côte de Nuits, Vosne‑Romanée sits among some of the most celebrated vineyards in the world. The 2021 Vosne‑Romanée "Dame Juliette" is from Bernard Rion, a domaine with roots stretching back to 1896. Key details included: - Pinot Noir from three distinct climats
- Clay‑limestone soils
- 40+ year old vines
- Selective manual harvest and de‑stemming
- Spontaneous fermentation in concrete
- 15 months of ageing in Burgundy barrels (40% new)
Vosne‑Romanée wines are known for their aromatic lift—violet, spice, red and black cherry—and a silky texture that seems to defy the grape’s fragility. The combination of old vines, meticulous farming, and careful élevage reinforces why this village remains a benchmark for Pinot Noir worldwide. Bordeaux: A focused look at Graves, Blaye Côtes de Bordeaux, and Margaux -- and how blending defines the region. Bordeaux is built on the idea that no single grape tells the whole story. Instead, the region relies on blending -- varieties, parcels, exposures, and even winemaking vessels -- to create wines that balance structure, freshness, and longevity. While the Left Bank and Right Bank often dominate the conversation, a closer look at Graves, Blaye Côtes de Bordeaux, and Margaux reveals how diverse Bordeaux can be, even within its classic framework. The region’s climate and soils vary dramatically, even within a single estate. Blending allows producers to balance ripeness, structure, and aromatic complexity. And soil drives style. Gravel (Graves, Margaux) allows for drainage, heat retention, and aromatic lift. Clay‑limestone (Blaye) provides power, depth, and freshness. These geological differences explain why Sauvignon Blanc thrives in Graves and why Malbec can excel in Blaye.   Graves: Where Gravel Defines the Style
Graves is one of the few Bordeaux regions equally known for its whites and reds. The soils -- deep, heat‑retaining gravel -- shape the wines’ profile, giving whites a distinctive mineral edge and ripe citrus character. The best examples combine Sauvignon Blanc’s lift with Sémillon’s texture, producing wines that age more gracefully than many expect. One such example is the 2023 Château Respides‑Médeville Blanc which also illustrates the region’s classic approach: - Blend: 50% Sémillon, 48% Sauvignon Blanc, 2% Muscadelle
- Deep gravel soils
- Manual harvest
- Stainless‑steel fermentation
- Six months of ageing in used oak
This combination yields a wine that’s bright yet textural, with Sémillon adding weight and Sauvignon Blanc providing aromatic clarity. The used oak adds subtle roundness without overshadowing the fruit. Blaye Côtes de Bordeaux: Value, Old Vines, and Clay‑Limestone
Blaye sits on the Right Bank, across the Gironde from the Médoc. The region is known for its clay‑limestone soils and its ability to produce expressive, age‑worthy wines at approachable prices. Red Bordeaux blends are built primarily from Merlot, Cabernet Sauvignon, and Cabernet Franc, with smaller roles for Malbec, Petit Verdot, and Carmenère. Each grape contributes something different—Merlot’s plushness, Cabernet Sauvignon’s structure, Cabernet Franc’s lift, Malbec’s depth. Yet the first red Bordeaux, 2018 Château Montdésir‑Gazin "Bardon", is dominated by Malbec with some Merlot. Other highlights are: - Old‑vine Malbec from a special parcel (“Bardon”)
- Clay‑limestone soils
- Organic viticulture
- Stainless‑steel fermentation
- 22 months in barrique, 50% new
Malbec is rarely the star in Bordeaux today, but here it shines -- dark fruit, spice, and a firm tannic backbone shaped by the limestone. The long élevage in barrique adds depth without overwhelming the fruit. Margaux: Elegance, Precision, and Layered Complexity
Margaux, one of the Médoc’s most celebrated appellations, is known for producing some of Bordeaux’s most perfumed and refined wines. Gravel terraces of varying heights create subtle differences in drainage and heat retention, contributing to the appellation’s signature finesse. The seminar featured the 2021 Château Brane‑Cantenac, a 2ème Grand Cru Classé with a long Lurton family history: - Blend: 74% Cabernet Sauvignon, 22% Merlot, 2% Cabernet Franc, 1% Carmenère, 1% Petit Verdot
- Manual and optical sorting
- Vinification in large wooden vats
- 18 months in 100% new barriques
This blend leans heavily on Cabernet Sauvignon, giving the wine structure, cassis‑driven aromatics, and long aging potential. The meticulous sorting and use of new oak reflect a precision‑driven approach that defines modern Margaux. A Practical Guide to Rhône Wines: Northern Whites and Southern Red Blends The Rhône Valley is one of France’s most geographically dramatic and stylistically diverse wine regions. Stretching from Lyon to Avignon, it is effectively two regions in one: the Northern Rhône, where steep granite slopes and a continental climate produce focused, aromatic wines, and the Southern Rhône, where Mediterranean warmth and a broader palette of grape varieties create generous, blended reds. Specific differences start with the soil where granite and schist in the North create tension and aromatics whereas limestone and clay in the South create warmth, spice, and breadth. Blending is a tool, not a formula as the North relies on varietal purity and the South uses blends to manage ripeness and structure. However, there are similarities. Old vines matter as vines can approach or exceed a century in age, contributing depth without heaviness. In addition, concrete is making a quiet comeback. Producers across the Rhône are using concrete for fermentation and ageing to preserve freshness and avoid oak dominance. The seminar showcased these differences and similarities with wines from IGP Collines Rhodaniennes, Cairanne, and Châteauneuf‑du‑Pape. Together, they illustrate how geology, climate, and grape selection shape Rhône identity. Northern Rhône: White Wines with Lift and Precision
While the North is best known for Syrah, its whites -- especially Viognier -- offer some of the region’s most distinctive aromatics. Granite soils and cooler temperatures help preserve acidity, giving these wines tension despite their richness. IGP Collines Rhodaniennes covers the foothills surrounding the prestigious AOP zones. It allows producers to work outside strict appellation rules while still expressing regional character. The 2022 Les Vignes d’à Côté (Yves Cuilleron) captured the strengths of the category: - Produced by a historic family domaine (founded 1920)
- Led today by Yves Cuilleron, a major figure in the region
- Organic viticulture
- Sourced from a wide range of Northern Rhône sites
- Focused on Viognier
These wines tend to be aromatic -- stone fruit, florals, gentle spice -- yet fresher and approachable. They’re a practical entry point for understanding Northern Rhône whites without the price tag of the top AOPs. Cairanne: Old Vines and Clay‑Limestone Depth
Cairanne, now a standalone AOP, sits just north of Gigondas and Vacqueyras. It’s known for producing structured yet approachable red blends, often from very old vines. The 2023 Cairanne Vieilles Vignes (Domaine A. Berthet‑Rayne) highlighted the appellation’s strengths: - Family estate founded in 1880, now in its 5th generation
- Certified organic, transitioning to biodynamic
- Vines 55–100 years old
- Clay‑calcareous soils
- Blend: 60% Grenache, 20% Syrah, 20% Carignan
- Manual harvest, de‑stemming
- 20‑day maceration
- Fermentation and ageing in concrete
This is classic Southern Rhône winemaking: Grenache provides warmth and red fruit, Syrah adds structure, and Carignan contributes acidity and savory depth. Concrete preserves freshness and purity. Châteauneuf‑du‑Pape: The Benchmark of Southern Rhône Blends
Châteauneuf‑du‑Pape is the region’s most famous appellation, known for its galets roulés (large rounded stones), old vines, and powerful blends. The 2022 Châteauneuf‑du‑Pape Vieilles Vignes (Domaine Le Prieuré des Papes), with details that underscore the appellation’s complexity: - Estate with old vine plots dating back to 1891
- Certified organic
- 40 acres in the northern district of the appellation
- Blend: 70% Grenache, 20% Syrah, 10% Mourvèdre
- 20% whole‑cluster fermentation
- Ageing: 75% concrete, 10% neutral barriques, 10% demi‑muids, 5% clay amphora (No new oak)
This is a modern, terroir‑driven approach: whole cluster adds aromatic lift, concrete preserves fruit, and amphora introduces subtle texture. The result is a wine that balances power with finesse.
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Posted: 2026-03-16 06:00
Greek extra virgin olive oil is rooted in one of the world’s oldest olive‑growing cultures, stretching back to the Minoans, who cultivated olives on Crete more than 3,000 years ago. Over centuries, olive groves spread across the Peloponnese, the Aegean islands, and the rugged mainland, becoming a defining feature of both the landscape and the diet. Historical records from classical Athens to Byzantine monasteries show how central olive oil was to trade, ritual, and daily life. Today, Greece remains one of the largest producers of extra virgin olive oil, with many regions emphasizing small‑scale cultivation, hand harvesting, and traditional milling practices that preserve freshness and clarity of flavor. Greece’s olive varieties reflect its diverse geography.- Koroneiki: The country’s most widespread cultivar, thriving in dry, windswept areas and producing a robust oil marked by green fruit, herbs, and a firm peppery finish.
- Tsounati: Common in western Crete, yielding a softer, rounder oil with notes of ripe olive and mild bitterness.
- Manaki: A gentler Peloponnese variety, smooth and lightly floral, often harvested early for a delicate but persistent profile.
- Lianolia: Favored in the Ionian islands, producing fragrant, grassy oils with moderate pungency.
These varieties, shaped by limestone soils, maritime breezes, and steep terraces, give Greek EVOO its recognizable balance of fruit, bitterness, and spice.
 Producers often point to the combination of climate, terrain, and long‑standing know‑how. Many groves are dry‑farmed, which concentrates flavor and supports high polyphenol levels. The Mediterranean’s sharp seasonal contrasts—hot summers, cool winters—encourage slow ripening and dense aromatic compounds. Modern mills have helped standardize quality, but much of the work remains rooted in family‑run operations that prioritize early harvests and rapid extraction. The result is an oil that tends to be assertive yet clean, with a profile that pairs easily with vegetables, legumes, and grilled seafood.Laconiko represents the modern face of Greek olive oil while staying grounded in long‑standing family traditions. Based near the coastal town of Gytheio in the Peloponnese, the family organically cultivates 5,000 Koroneiki varietal olive trees in groves that benefit from abundant sunlight, sandy soils, and steady sea breezes. The sandy soil filtrates impurities that may be present and assuring olives that are of extremely highest quality. Their approach centers on early harvesting, meticulous fruit selection, and rapid cold extraction—choices that consistently yield oils with high polyphenol levels and a vivid sensory profile. The oil remains refrigerated and is transported to the company's warehouse in Manassas, Virginia where it is climate controlled and bottled on demand. This attention to refrigeration maintains the shelf life and phenolic content of the oliva oil.
 On a recent visit, Diamantis provided a masterclass on their extra virgin olive oil and well as the health benefits of olive oil based on research from the World Olive Center for Health (WOCH). The health benefits are described in our previous article, The Essence of the Olive: The Health Benefits of Extra Virgin Olive Oil, and Laconiko attempts to maximize these phenolic compounds by harvesting during various stages of ripening. The earlier the ripening, the higher the polyphenols, but also the higher the bitterness. Harvesting the grapes later results in a smoother flavor but lower phenolic compounds. This situational harvesting produces a truly artisan olive oil as yields are suppressed from the industry averaged of 25% volume to 5-10%.
Laconiko offers three main extra virgin olive oil expressions and highlight the amount of Oleocanthal (anti‑inflammatory), Oleacein (antioxidant), and Hydroxytyrosol (antioxidant) in every bottle. The flagship Laconiko Estate EVOO is known for its bright green fruit, fresh herbs, and a clean peppery finish that reflects both the Koroneiki variety and the precision of their milling. Since it includes olives later in the harvest cycle it contains the lowest amount of polyphenols but is targeting towards consumers who use olive oil in meals on a daily basis. The olives for their Laconiko Olio Nuovo are harvested two weeks prior to those in the Estate EVOO and thus contains a higher phenolic value with a noticeable increase in bitterness and herbaceous flavors. Diamantis demonstrated a technique that makes this olive oil more palatable by adding it to citrus - which completely dampens the bitter finish. In addition, adding olive oil to a liquid enhances the body's ability to absorb the phenolic compounds.
 I highly recommend a visit to their showroom or finding retail locations. Even though based in the United States, their core identity remains tied to the Peloponnese and that region’s natural strengths: small groves, careful stewardship, and a focus on purity. Their work has earned international recognition, yet the operation retains the feel of a hands‑on, generational craft product.
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Posted: 2026-03-12 13:45
Alex Gamez, (Vineyard Manager, Stone Tower Winery) will focus on the persistent issue of soil erosion on steep terrain, detailing the practical steps taken to stabilize these slopes, including the use of a 1,200-lb. tandem disk harrow and aerial drone spraying. He will also touch on the adoption of laser bird deterrents and half-track tractors as part of a broader shift toward terrain-adapted vineyard management. - Session V06 | Vineyard Mechanization Update | Eastern Winery Exposition  Traditional tilling refers to the long-standing agricultural practice of mechanically agitating soil to prepare a seedbed, control weeds, and incorporate crop residues or fertilizers. It typically involves primary tillage—such as ploughing with a mouldboard or chisel plow—to invert and loosen the soil to depths of 10–25 cm—followed by secondary tillage (e.g., disking, harrowing) to create a fine, smooth seedbed. This method is commonly known as conventional tillage, where less than 15% of crop residue remains on the soil surface after planting. It is widely used in smallholder and commercial farming, especially where animal-drawn plows or tractors are available. The goal is to produce a weed-free, aerated, and well-structured seedbed that promotes rapid germination and root development.  However, traditional tilling has significant drawbacks: it increases soil erosion, degrades soil structure, and accelerates organic matter loss. Tillage erosion is a major form of soil degradation caused by conventional tilling practices, where mechanical implements move soil downslope. This erosion is even more pronounced on steep terrain and is a difficulty that Alex Gamez and Stone Tower Winery faced on one particularly plot where trenches that formed became more dangerous for traditional machinery and personnel. Stone Tower Winery farms 93 acres of vines, making it the largest estate vineyard in Virginia's Loudoun County. Managing this large estate is even more complex as the dozens of different grape varieties are planted across multiple terrains. One of these being this steep seven acre plot will be the focus of his presentation in the V06 | Vineyard Mechanization Update session at the upcoming Eastern Winery Exposition.  Alex will present the practical steps that Stone Tower used to stabilize this slope which including changing the machinery and relying on 3rd party aerial drone technology for fungicide and pesticide applications. The powerful and stable half-track tractor navigates both slope trajectories providing safe usage for the team. It enables them to amend the soil more often than once a year and, along with the drone, helps minimize foot traffic on the steep slope. Other challenges that he may mention are their plans to limit harm from the spotted lantern fly as well as the possibility of Pierce's Disease in the vineyard.  Visitors to the winery will be impressed with the estate's rolling hills and the mountainous backdrop. Also impressive are two wines that winemaker James Phillips vinified from field blends. The first is the Sycolin Creek - a Rhone styled blend of 48% Viognier, 29% Roussanne, 21% Marsanne, 2% Grenache Blanc. Although the Viognier and Roussanne ripen very similarly, the Marsanne is later so the grapes are harvested when the Marsanne is a little under-ripe. The result is a very delicious and interesting wine where five months in French oak provide just enough texture without losing flavor and acidity. Similarly the Cabernet Sauvignon and Cabernet Franc grapes for their Rosé (40% Cabernet Sauvignon, 24% Cabernet Franc, 36% Merlot) are a field blend harvested specifically for a direct press rosé styled wine. The Merlot was barrel fermented and provides fruitiness and texture to this refreshing wine.
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