We Made Cremant!

The process of making the Cremant began at 8am. The Pinot Gris juice that, just a day and a half before, we had put into the tank to separate, was ready to be put to work. First, the clear juice was removed and mixed with a small amount of the first fermentation of the wine.... Continue Reading →

Harvest Time and I Feel Grape!

I am currently in the town of Ammerschwihr in Alsace, France. Alsace borders Germany and has changed hands many times in its history. This ancient straddling of people and place is reflected in the feel of the region; from the architecture to the food and language. I am staying with Christian Binner, a winemaker who... Continue Reading →

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