Discovering Wine Country – Down the Rabbit hole of Biodynamic and Regenerative Viticulture

https://www.crushedgrapechroni... This is where the entire episode is the Rabbit hole.

We find that the wines we like the most, the vineyards that produce wines with complexity and energy, generally come from biodynamic vineyards.

Does Biodynamic Farming Improve Wine? Experts Weigh In Lunar cycles. Cowhead skulls. Manure. All pieces of the biodynamic puzzle. But The real truth of biodynamic farming is ‘out there.’

We Asked 9 Sommeliers: Which Cabernet Sauvignon Offers the Best Bang for Your Buck? the most famous grapes in the world, Cabernet Sauvignon sometimes recalls expensive bottles sold in steakhouses, admired as much for the luxury they represent as the quality of the wine in the bottle.

The Science, Ethics, and Spirituality of Regenerative Farming by Kathleen Willcox regenerative farming movement appears to finally be reaching critical mass with consumers increasingly demanding sustainably produced wine.

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No Longer a Secret, Red Mountain Earns Its Place In the Spotlight AVA within an AVA within an AVA, Red Mountain has long flown under the radar while producing some of the world's best wines. Find out why.

Is Inflation Coming for Your Cabernet? prices for gas and meat, wine prices have not been skyrocketing—but that will change very soon. Here’s how much sticker shock wine drinkers can expect in 2022

Auction Washington Wines - Industry Spotlight What is your/your family’s story around your winery? My parents met in Guadalajara, Mexico in 1975 and then married in Paris in 1976. Tom worked in international produce for six years, first in Buenos Aires, Argentina and then northeast Canada. Canada was not their favorite place to live, so they headed back to Washington in early 1986, and started looking for “phase two” of their lives.

True to His Roots Philippe Melka began his search for the essence of the vineyards that he cultivates three decades ago. He launched his journey from the University of Bordeaux where he studied agronomy, enology and geology, then explored how soil shaped the character of Château Haut-Brion, Chittering Estate, Badia a Coltibuono, Dominus Estate and Château Pétrus varietals and blends.

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