May 5, 2019

There are two things that scare us in the early growing season - frost and hail.  Roughly four weeks separates bud break and the last of below-freezing temperatures. While frost events won't kill the vine, it will kill the new shoots that carry the vintage's leaves and...

March 3, 2019

Cellar sanitation is one of the less glamorous aspects of wine production. It's also one of the most important. The cellar should always be in a ready-to-use state. This allows you to react to production issues without having to factor in cleaning and organizing time....

December 8, 2018

Harvest cellar operations are fast coming to a close. This time of year we often say we’re “buttoning up” the wines. For non-ML (malolactic fermentation) white wines, they will have been racked off their heavy lees a while ago and received SO2. They’re now settling out...

December 7, 2018

Soggy is how I and most wine producers in the Mid-Atlantic would characterize the 2018 vintage. Northern Virginia got anywhere from 40-90 inches of rain for the 12 month period October 1, 2017- September 30, 2018. This is anywhere from 125%-175% of normal. It was even...

August 31, 2018

After two seasons in which the orchard didn't produce a crop, 2018 saw a bumper crop of peaches for Antietam Creek Vineyards. We decided to try our hands at making peach wine, a first for both of us. Although I already had an inclination to process this like white grap...

July 21, 2018

At some point every year a grapevine will likely produce too many shoots to effectively farm a vineyard. Left unmaintained, a vine's shoots will form a dense mass of foliage that prevents spray, sunlight, and air penetration. In a vigorous growing region like the Mid-A...

July 13, 2018

Important to any professional winemaking operation is the continual refinement of production goals and styles. All too often wineries fall victim to something called house palate (aka cellar palate). This is is simply the phenomenon by which your own wine becomes the b...

June 3, 2018

Wine blending exercises often evoke images of swirling wine glasses and discussions of nuanced aromas. The reality is a bit different. In commercial production blending, many blends must be made from a finite volume of components, and no one blend can be sacrificed for...

June 2, 2018

A client vineyard in Northern Virginia suffered massive hail damage on May 14, affecting every vine. Shoots were broken off, leaves were punctured, and inflorescences (flower clusters) were torn away from shoots. 

These photos were taken about 42 hours after damage occu...

October 16, 2017

One trend gaining popularity in high end red wine production is the use of whole berry fermentation. Completely eliminate the crusher wheels on the destemmer. The act of destemming and pumping the berries will crush them to a small extent anyway. 

One decision here...

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Featured Posts

Jason's wines have received the following scores from Stuart Pigott in an April 2017 review of Virginia:

Chrysalis Vineyards Virginia Papillon Hollin R...

Praise from Stuart Pigott of JamesSuckling.com

August 15, 2017

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