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we had the good fortune to partner with the Farella family on a plan to become long-term stewards of the estate
and aged balsamic emerge with time in the glass
Here the grapes benefit from the morning sun and even ripening temperatures
90 - Boutellier Wines
Nicolas is joined by his daughter
Ridge Vineyards Zinfandel Geyserville 1997 PN-30 we had the good fortuneWinemaker Notes: Most of the grapes were fermented in small tanks with capacities from three to seven tons. To structure the ripe lushness of the vintage, we fermented eighty percent (twice the usual amount) submerged below the surface of their juice. The rest floated in the liquid, kept thoroughly mixed by daily pump overs. Both primary and secondary fermentations took place naturally, without inoculation. After malolactic, the twelve blocksthat make
