A weeping cherry tree along the lane approaching the winery serves as a marker for spring’s progress. It has just now started to bloom. Today’s date is recorded. This has been our routine for the past several decades. This date is then compared to past springs. A clearer picture of when grapevine bud-break might occur now comes into focus.
Read MoreSpring is overanxious this year. Too early by about 10 days. Last week’s warm spell was enjoyable, but concerning as we saw spring explode in the surrounding landscape. This makes winegrowers nervous, as an early bud break increases the chance of frost damage and crop loss.
Read MoreSpring peepers are tiny frogs that overwinter in a frozen state in muddy wetlands. In March when the soil temperatures warm, they wake and peep. Last week the first few slow, soulful chirps started. This week a chorus of peeps makes for a magical, mystical awakening. Spring has arrived. This year the peepers are early.
Starting in April Linden’s comparative tastings will focus on crisp whites and refreshing reds. We will also be open on Fridays.
Blending trials for the 2023 single vineyard red wines concluded last week. Trials are decisions made using tiny quantities of samples. Graduated cylinders and pipettes measure units as small as milliliters and even fractions of milliliters. Boisseau and Avenius Reds were wonderfully easy blends to make. Great harmony became evident immediately as every barrel and every variety had something good to offer.
Read MoreLinden’s pruning techniques have changed more than once since we started in the 1980s. At first, we simply copied our neighbors. Surely they had figured it out. They hadn’t. We then slowly and methodically began to adapt to our specific microclimate and varieties.
Read MorePruning is a winegrower’s favorite task. This statement often puzzles the casual observer. Hunched over laborers slowly trudge up and down vine rows doesn’t look very appealing.
Read MoreThe Spotted Lanternfly has become Linden’s newest invasive species problem. Last year we experienced a late season surge.
Read MoreWe started blending trials two weeks ago with Boisseau Vineyard. Decisions were relatively easy as each lot not only showed well but complimented each other. The final blend will comprise of around 70% of the total production. This is a very high percentage. A satisfying start.
Then we went down a rabbit hole.
Read MoreEvery January we commence blending trials. The red wines from the 2023 vintage have now settled down and are showing their personalities.
Read MoreThere is a certain mystery and allure about wines made from old vines.
Read MoreGiven a proper amount of sun, nutrients and water grapevines can yield an impressive quantity of grapes. But large yields will dilute the flavors and concentration of the resulting wine.
Read MoreWhat winemaker hasn’t declared that “wine is made in the vineyard.” But that is usually as far as the discussion goes. Vineyard influences are complicated and nuanced. As a result of years of trial and error in the vineyard, we have a newfound appreciation of Cabernet Franc. So I thought that our discovery process would serve as a good tutorial as to how vineyard decisions influence wine quality.
Read MoreTaste is subjective. Individual preferences along with environment and context can make objective evaluation difficult. This is especially true when it comes to one’s own wine. Tasting your wine in a vacuum leads to what is known in the trade as “cellar palate”. It is important to get out of the cellar and taste your wine with others.
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