Recent content by Steve Edmunds

which, for Rory McIlroy, might just be the point, I'm guessing

There's a compound in Syrah grapes that's also involved in smoke taint: guaiacol--n'est-ce pas? (But I digress)

Congratulations! The acidity will self-ameliorate when it goes through malo, which it will likely do sometime between now and September I'd suspect.

Jim, Pigato is, some say, genetically close to Vermentino, and there does seem to be more than a passing resemblance.

I've got some stuff stashed in a couple of places. Thinking I'll try to put together one last go-round to my mailing list and see how many of them are still out there.

I have been buying a number of wines one, two, three, up to half a case at a time, and one or two wines by the case, over the last five or six years, (having pretty much gone through any remaining supplies of ESJ wines during that period) among which: Vermentino from Tablas, rosé from...

I'm glad to see that this bottle gave pleasure. The 2005 vintage for ESJ was a nightmare. Not in the vineyards, but the place we made wine that year was operated by people who did nothing but bring misery to my job. First the guy who first invited me to make my wines there didn't want to...

Maybe someone should ask Hardy; I'm fairly sure he'd be glad to comment.

one thing about 2011; we didn't pick our very first grapes that year until the second week in October. so things got ripe, at fairly low sugar, and the phenolic load (i.e., tannins) was on the low side, too, and the drinking window likely began significantly sooner for most wines. But , as they...

I had an '05, myself, couple nights back, with similar results, and an '03 not so long before that. Takes some Rocks and Gravel, baby, to make a solid road, yeah, a solid road....

I met Alain Graillot at a dinner in Davis when he was here to participate in a class there on the grape varieties from the Rhone, and he said to me "we've never met but I really like your wines." I told him I had just been thinking of saying the same thing to him. I visited him in Crozes later...

I wonder if the hard, minty ones were stored too well, i.e., too cold. At one time, I thought that wine would maybe never soften, but it seems to have. I have only a few bottles left myself.

my experience with Felsina (not extensive) suggests they are better with ten or more years in bottle behind them.

the whole kit and caboodle!

Lotta Mourvedre in that one, Bill; love to hear what you think