Blog
Where is Los Carneros, and why do its Chardonnay and Pinot Noir taste different from the rest of Napa? Winemaker Michael Baldacci farms the AVA and explains.
How is Cabernet made? Winemaker Michael Baldacci walks every step, from the pick decision and cold soak to 22 months in French oak and blending.
What makes an organic Napa winery real? Michael Baldacci on CCOF certification, cover crops, and the sheep that graze our Stags Leap District vines.
A Napa winemaker ranks wine preservation methods by how many days they really buy you: fridge, vacuum stoppers, argon, and Coravin. What to skip.
There’s really not much of a story to this one, other than figuring out what to do with some leftover salmon. And in my house, leftovers frequently get turned into a pasta dish. I also happen to love using grilled items in pasta, so it wasn’t a hard decision. The charred flavors easily add an extra dimension […]
By the time July arrives, we have been blending since not long after harvest. The individual vineyard lots have been evaluated and gradually combined over months of tasting. So the 2024 Cabernets are not raw material at this point.
Do you remember Mad Libs? We thought it would be fun to use this format to create your own whimsical reviews of some common wine varietals! Below are some real reviews and shelf talkers to get you started. An aggressive explosion of roasted red peppers, freshly cut grass, and the tears of a fallen angel. […]