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09/18/2017
foreverpour

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GOT YEAST?

  YEAST STUFF: SUPER NEAT & ONLY SORT-OF-TECHNICAL DATA  Sacch. Cerevisiae- most widely used yeast for fermentation. Yeast populations survive winter kill in vineyard. #yeaststrong Add pomace (leftovers after pressing aka skins/seeds) to vineyard to increase native yeast pop. If we have yeast + grapes in vineyard why don’t grapes ferment on vine? Yeast can’t access sugar until juice is […]

The Stunning Wines of Baja, California

09/06/2017

It’s the wine that’s garnering attention, albeit slowly. Most of what I’ve encountered with the Mexican wine trade is limited to sparse retail appearances from select suppliers; however that’s exactly what makes this region so enchanting to grow along side of.  As with many developing wine regions, scholars (farmers; and yes farmers are indeed scholars) have found a way to hack into yet another diverse terrior-spirited endeavour with coastal influences and climate-moderating topography.  The sandy soils of Baja California along with the understanding of meticulous growing conditions contribute to the finely integrated tannin structure and superbly floral expressions of Bordeaux, Rioja, and northern Italian varietals often accompanied by an exceptional array of tertiary notes and yumminess. Stylistically, I see these wines benefitting from the new world approach of modern winemaking techniques that elevated the youthful wines of Languedoc while benefitting from the regions dismal production size, finesse, and sense of place that give us historical context making Mexico a star in far more ways than street tacos and tequila shots from tiny squirt-gun-wielding street vendors. These wines will continue to be produced in both age-worthy and approachable styles that is sure to impress the most discerning palettes.

Recommended wineries: 

Santo Thomas; Naui; Adobe Guadalupe; Cava Maciel