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.
Wildfire effects on 2017 wines
The October wildfires in Napa and Sonoma counties did not impact much of the vintage because most grapes were already picked. But for those that weren't , the fires' affect on the wine may not be initially apparent. Continue »
Nov 4, 2017 at 1:35 PM
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Steve Jobs taught me everything I know...
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 »
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 »
Lise's Top 20 Books on Wine
Have you read any great wine books lately? Perhaps Lise's favorites will provide some inspiration! Continue »
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 »
Blending Marsanne, Roussanne, and Viognier into 3Divas
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 »
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 »
Not all Rosés are created equal
Montemaggiore makes an intentional rosé with pure red fruit flavors and lower alcohol—but some rosé is just a by-product of making red wine. Learn about the differences, and why you should care. Continue »
Crush = Excitement + Anxiety + Thrill
The harvest season, fondly known as "Crush", is a thrilling time here in Wine Country. It's exciting, nerve-wracking and satisfying all at the same time. Learn about a typical harvest day at Montemaggiore and the cardio-vascular workout that Lise gets. Continue »
Oak barrels have profound influences
Oak barrels have a long history of helping winemakers produce a better wine. They are, however, really expensive and winemakers weigh many factors in deciding on the perfect barrels. Continue »