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Montemaggiore Blog

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. 

Lise Ciolino
January 22, 2016 | Lise Ciolino

Vintage Chart for Paolo's Vineyard Syrah

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 »

Vincent Ciolino
December 2, 2014 | Vincent Ciolino

The Wine Lover’s Dilemma: drink now or later?

We've all contemplated a special bottle of wine, wondering whether to open it now or wait because it may taste better in a few years? Here are a few tips and tools for evaluating the ageability of wines.  Continue »

Lise Ciolino
August 28, 2014 | Lise Ciolino

Berry Sensory Analysis: this winemaker's favorite harvest tool

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 »

Lise Ciolino
September 15, 2013 | Lise Ciolino

Fermentation: the key to unlocking Flavor

Fermentation is a miracle. The yeasts are not only creating alcohol, but more importantly, unlocking all the interesting flavor potential from a basically uni-dimensional grape.  Continue »

Lise Ciolino
May 15, 2008 | Lise Ciolino

Natural Fermentations

Natural fermentations, native fermentations, spontaneous fermentations—whatever you call them, they are quite interesting to winemakers!  Continue »

Lise Ciolino
November 15, 2007 | Lise Ciolino

Whole Cluster Syrah

We've started utilizing "whole cluster" fermentations, which imparts a depth and spiciness to our Syrah. This practice is somewhat counter-intuitive since we normally are very careful to remove bits of stems that our destemmer misses.  Continue »