Very interesting story in the LA times today regarding wine making and trying to please the critics.

The LA Times requires registration - free.

I look at Cellar Tracker now and then to see what people think of our wine. I highly suggest doing this with a grain of salt since many of the posters have an agenda. That said, many don't.

Anyway, it is really interesting to look at user "TJaehnigen" and his reviews of our 2004 Chardonnay. Our wines require time and, in his notes, you can see this first hand. I don't know who he is - if I did, I would offer him another bottle of the 2004 in year or so. Would be interesting to see what he would think then...

Labels: chardonnay

It is the time of year when we get Parker's reviews of our wines. As always, we are thrilled that he reviewed them and liked them. Highlights include be called "innovative" (perhaps he likes the ver jus or the puncheon fermentors) and having our 05 Fenaughty called "silky-textured" while he moved the score up from 88 to 90. Our Chardonnay is again called "Chablis-styled". Parker also increased our old vines score from 87 to 89. I hope he has the chance to re-taste all of these in another year or two - I would expect the scores to go up again.

Labels: chardonnay, Fenuaghty, RobertParker, Syrah

Our chardonnay vineyard is in the process of becoming organic. It will take some time, but as of 2007, all work in the vineyard is organic.

We are excited - this is a big step towards our goal of making bio-dynamic wines.

Labels: chardonnay, organic

Every year, our green harvest comes around way to early. Just as summer feels like summer, we have to pick some Chardonnay for our ver jus.

Yesterday, we picked (with the help of a small crew) about 500 lbs of Chardonnay, pressed it. and this morning, it went to the meat locker in beer kegs. Our new friend, Kim, helped us at the winery. The first juice is always amazing - vivid green. I hope we have some photos...

One of the great advantages of making ver jus - we get to test all of our equipment weeks before harvest. We found a small leak yesterday on one of our press trays. It should be easy to fix and happily it is our only problem.

Labels: chardonnay, Ver Jus

Jared will pour our ‘05 Brosseau Vineyard Chardonnay along with 6 other Chardonnay producers. Guests can compare and contrast while enjoying an array of culinary delights that are meant to compliment Chardonnay.

• Tuesday, June 5th at Prima Restaurant in Walnut Creek, CA
• Reception 6:30, dinner 7pm
• $130 per diner, all inclusive of tax and gratuity

Reservations should me made directly with the restaurant: 925-935-7780.
For more information: www.primaristorante.com

Labels: chardonnay, tastings