Date: Apr-May 2006

It’s as much a process as it is a condition. It’s also a perfectly natural part of the fermenting process. It can happen at any time and depending on when and how

The first year Tam Cloer experimented with planting grapevines on his 18-acre property in Apex, North Carolina — just southwest of Raleigh, the state’s capital — a late spring frost killed every

You’re not obligated to win. You’re obligated to keep trying to do the best you can every day.” –Marian Wright Edelman I’ve always liked Marian’s sentiment. There’s nothing that says you have

It is absolutely critical to have good winery sanitation as dirty equipment does nothing but invite bad-guy bacteria and unwanted yeast beasties to munch on our wine. However — there is a