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Posted: September 11, 2013 By Tim Fish
There’s a dusty book someplace that lists the California harvests that ran earlier than 2013, but I can’t recall many in the 24 years I’ve lived here. Consider this. Hanzell Vineyards, known for great Pinot Noir and Chardonnay, finished its harvest in Sonoma Valley a week before Labor Day.
That’s on the outskirts of the norm but it does show how fast things are moving. The growing season rain early all year and there’s been plenty of sun throughout summer. Warm temperatures to start the month moved things along even faster.
Posted: September 9, 2013 By James Laube
Posted: August 31, 2013 By Suzanne Mustacich
Ready to taste the first wines of 2013? While grapes are growing plump in Europe and North America, the Southern Hemisphere has picked, crushed and fermented this year’s crop. Here’s a sneak peek at the upcoming vintage.
Posted: August 26, 2013 By James Laube
Posted: August 19, 2013 By James Laube
Posted: August 14, 2013
Posted: July 22, 2013
Posted: July 8, 2013 By James Laube
Posted: June 26, 2013
Posted: June 17, 2013 By Tim Fish
Posted: June 7, 2013 By James Molesworth
Posted: June 6, 2013 By Nathan Wesley
Posted: March 25, 2013 By James Laube
Posted: March 13, 2013 By Bruce Sanderson
Wine Spectator senior editor Bruce Sanderson gives his notes on the 2010 releases from Burgundy's Domaine de la Romanée-Conti. The Richebourg, La Tâche, Romanée-St.-Vivant, Romanée-Conti and more show just what could be achieved in this excellent vintage.
Posted: March 8, 2013
Posted: January 25, 2013 By James Molesworth
Posted: January 14, 2013 By Tim Fish
Posted: December 27, 2012 By Ben O'Donnell
At the Penfolds Nuriootpa winery in Barossa, you can crush 22,000 tons of grapes. At Chateau Ste.-Michelle, 2.8 million cases of wine go out the door every year. If you are Peter Gago or Bob Bertheu, head winemakers at Penfolds and Ste.-Michelle, respectively, how do you even process and track so much stuff, let alone make it good?
"That's why God created Microsoft Excel, I guess," replied Bertheu. I asked four winemakers who head up large-to-massive operations that produce dozens of different cuvées in all price ranges, from $10 quaffers on up to the storied $600 Penfolds Grange. In my previous post on the subject, I gave a sense of the scale of the task and wrote about how the four keep tabs on their growers and grapes through harvest. Now I'll explain how they juggle as many as 52 different wines at once.
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