We are winegrowers not professional writers, thus this blog will probably only be updated a few times a year. In fact most of these posts either have appeared or will appear in our quarterly newsletter. Having said that, we hope you enjoy our insights on winemaking and winegrowing on a boutique level. We welcome your opinions and questions—and even your suggestions on future topics.
Early in my career, I worked for Steve Jobs, who taught me three very important but unconventional lessons about the wine business. The experience molded me into who I am today, and made Montemaggiore wines what they are. Continue »
We recently tasted every single vintage of Paolo’s Vineyard Syrah that we’ve ever produced—an exciting and enlightening event given that we don't often taste all these wines side-by-side. The resulting vintage chart will help you decide whether to open that special bottle of Montemaggiore Syrah now or hang on to it. Continue »
“Pepper”, “leathery”, “hints of cocoa”... do you find wine descriptors to be helpful? Come explore the magical, mystical world of wine aromas with us by focusing in on the “pepper” aroma commonly found in Syrah, the varietal we specialize in here at Montemaggiore. Continue »
Should I decant the wines? What temperature should I serve it at? What should I do if the cork crumbles? How much should I fill each glass? Here are various tips and tricks we've gathered over the years in the wine business. Continue »
How does a winemaker precisely assess ripeness in grapes? And do flavors in the grapes translate into flavors in the wine? The answers to these questions lend insight into how Montemaggiore chooses when to harvest the grapes. Continue »
White Rhône blends are a great alternative to the ubiquitous Chardonnay and Sauvignon Blanc. Each of the three main varietals have wonderful aromas, which adds layers of complexity&which is why Montemaggiore decided to add 3Divas to the portfolio. Continue »