Bringing Your Own
The other night Stefania and I went to check out Pizz A Chicago. We both love Chicago, and Chicago Pizza. It has been a while since we’ve...
Read moreThe other night Stefania and I went to check out Pizz A Chicago. We both love Chicago, and Chicago Pizza. It has been a while since we’ve...
Read moreYesterday as we worked in the winery we tasted sample of each wine before sulfuring it. After adding sulfur it will take a few weeks for the wines...
Read moreToday we spent a full day in the winery racking and sulfuring our 2008 wines. We just received the lab reports back and the wines had all finished...
Read moreWe’ve been trying to increase the amount of fish we are eating and lower the amount of beef. Part of the training program we started before...
Read moreI think I’ve covered this before, but it came up on: The Wine Spectator Forums We use a points system to figure out who gets offered what...
Read moreWe’ve done a redesign again on our 2007 labels. For the 2005 labels we were not happy with the artwork on the label. It captured just a...
Read moreSunday morning Stef and I got a chance to head to Calero park for a hike that took us about 2 hours. We haven’t been able to go hiking as...
Read moreWe have quite a few events coming up. February 21st – Pick up day and Open House at Chaine d’Or. We’ll be open from 11-3 for...
Read moreA nice review from Dave Tong: http://scmwine.blogspot.com/2009/01/2006-stefania-uvas-creek-cabernet.html I think Dave provides by far the best...
Read moreWe just finished bottling our 2007 Haut Tubee a few weeks ago. I’ve talked before about how it’s made and the process we go through at...
Read moreWe’ve had lots of people post tasting notes about our wines on CellarTracker, Wine Spectator, Wine Library, Vino Cellar, Chow Hound, and...
Read moreEarly morning and the pork butts (4 of them) go on the smoker. I like to use old barrels to smoke with. By the time we cut up a barrel,
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