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Olivier Prost
 
March 19, 2015 | Olivier Prost

Barriques, tonneaux ou fûts?


Besides witnessing the pure magic of yeasts and different micro-organisms transforming grapes into a wine that can age for decades, what fascinates me the most about my job is my work with barrels.  Continue »

Sam Tannahill
 
January 21, 2015 | Sam Tannahill

How an egg found its way into our cellar


Founder & Director of Winemaking & Viticulture, Sam Tannahill, discusses why we choose to ferment wine in a cement egg. Part 1.  Continue »

Meredith McGough
 
November 13, 2014 | Meredith McGough

A Kid at the Adult Table

Winemaking is the intersection of art and science. For most of us, the process skews more heavily one way or the other, but this meeting of left and right brain has always been, to me, a central tenet of the craft.  Continue »