I went to Yosemite last week and reveled in the manifestations of Mother Nature’s dependability. The waterfalls were bright ribbons of white foam plummeting down the granite walls, the Merced River was swollen with snowmelt, and the dogwood were starting to bloom.             After all... Read More

I never really paid much attention to the weather. There wasn’t much I could do about it, so I wasn’t going to spend much time getting worked up about it. That all changed in 2016 when Margie and I purchased the ten-acre vineyard just to the north of the winery... Read More

I always pay attention when a wine club member tells me why they are members. The most common reason is the variety of wines we offer. The stories are told with enthusiasm and relish about the first time they tasted Lagrein or when they shared their discovery of Touriga with... Read More

Just a sliver of 2024 remains in the windshield as most of the year has slipped past and into the rearview mirror. 2024 will be remembered as a year of change especially when it comes to personnel. In April, we exchanged horses in the middle of the stream and hired... Read More

The 2024 harvest concluded just over a week ago. We started on August 22 and finished 56 days later; October 17. We crushed 246 tons from twenty-seven different grape varieties. As I get older, what constitutes a successful harvest has changed. When I was young, it was all about the... Read More

To our club members, The grapes have been on the track since March, and the leaders are about to run the bell lap and cross the finish line. In this case, it’s the Verdelho. We have it scheduled for Thursday, August 22. If all goes well and the Verdelho passes... Read More

To our club members, I’m writing to announce the upcoming July wine club releases. I do so with a deep sense of gratitude and a bit of awe. Did you know that while the average tenure for a wine club membership in California is about two years, many of you... Read More

Last night Margie and I enjoyed a terrific meal centered around grilled swordfish steaks with an exquisite marinade that featured soy sauce, olive oil, red wine vinegar, coriander, cumin, garlic, rosemary, lemon zest and red pepper flakes. But the swordfish wasn’t the best part. We washed it all down with... Read More