This week the Spotted Lanternflies (SLF) hatched. Tiny nymphs are crawling everywhere on the vines. They are actually kind of pretty. But they also suck. They feed on vine sap with piercing-sucking mouthparts. Because they are so small at this stage of their development they don't do much damage. At least that is what we are told by the entomologists.
Read MoreHot and dry is not normal for this time of the year. The vines are doing quite well with even growth, an abundant potential crop, and little disease pressure. But one can’t help from wondering how the rest of the season will unfold given the weather extremes of our new climate.
Read MoreLinden’s wines are aged in French oak barrels. The vast majority of these barrels are quite old and are therefore deemed “neutral” (after about 5 years of use there is no longer any detectable flavor coming from the oak). But every year we do purchase some new barrels to replenish those that are eventually taken out of service.
Read MoreBud break is our official start of the growing season. And it is happening right now. We are early by a week. The tender buds are now frost susceptible. This means that any early morning temperature below 29°F will reduce our yields. Meteorology has now regained more significance in our lives.
Read MoreA weeping cherry tree along the lane approaching the winery serves as a marker for spring’s progress. It has just now started to bloom. Today’s date is recorded. This has been our routine for the past several decades. This date is then compared to past springs. A clearer picture of when grapevine bud-break might occur now comes into focus.
Read MoreSpring is overanxious this year. Too early by about 10 days. Last week’s warm spell was enjoyable, but concerning as we saw spring explode in the surrounding landscape. This makes winegrowers nervous, as an early bud break increases the chance of frost damage and crop loss.
Read MoreBlending trials for the 2023 single vineyard red wines concluded last week. Trials are decisions made using tiny quantities of samples. Graduated cylinders and pipettes measure units as small as milliliters and even fractions of milliliters. Boisseau and Avenius Reds were wonderfully easy blends to make. Great harmony became evident immediately as every barrel and every variety had something good to offer.
Read MoreLinden’s pruning techniques have changed more than once since we started in the 1980s. At first, we simply copied our neighbors. Surely they had figured it out. They hadn’t. We then slowly and methodically began to adapt to our specific microclimate and varieties.
Read MorePruning is a winegrower’s favorite task. This statement often puzzles the casual observer. Hunched over laborers slowly trudge up and down vine rows doesn’t look very appealing.
Read MoreThe Spotted Lanternfly has become Linden’s newest invasive species problem. Last year we experienced a late season surge.
Read MoreWe started blending trials two weeks ago with Boisseau Vineyard. Decisions were relatively easy as each lot not only showed well but complimented each other. The final blend will comprise of around 70% of the total production. This is a very high percentage. A satisfying start.
Then we went down a rabbit hole.
Read MoreEvery January we commence blending trials. The red wines from the 2023 vintage have now settled down and are showing their personalities.
Read MoreThere is a certain mystery and allure about wines made from old vines.
Read MoreGiven a proper amount of sun, nutrients and water grapevines can yield an impressive quantity of grapes. But large yields will dilute the flavors and concentration of the resulting wine.
Read MoreWhat winemaker hasn’t declared that “wine is made in the vineyard.” But that is usually as far as the discussion goes. Vineyard influences are complicated and nuanced. As a result of years of trial and error in the vineyard, we have a newfound appreciation of Cabernet Franc. So I thought that our discovery process would serve as a good tutorial as to how vineyard decisions influence wine quality.
Read MoreTaste is subjective. Individual preferences along with environment and context can make objective evaluation difficult. This is especially true when it comes to one’s own wine. Tasting your wine in a vacuum leads to what is known in the trade as “cellar palate”. It is important to get out of the cellar and taste your wine with others.
Read MoreThe dry summer of vintage 2023 gave us ripe, concentrated grapes. There was never any question that these would be powerful, mouth-filling wines. With a vintage like this making big bruiser wines is easy. Folding balance and finesse into that power is the hard part.
Read MoreMost of the 2023 red wines are now finished fermenting. This means that the yeasts have done their job and the wines are dry (no remaining sweetness).
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