It’s summer and the perfect time to gather outdoors for a backyard barbecue. We have put together some quick tips to help your barbecue sizzle!
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“Some of the red grapes already have color!”…….This was the voicemail I received on July 5th from our Viticulturalist about a few of the blocks in our Estate Vineyard. Needless to say the warm spring and a couple of early heat spikes have truly hastened the pace of ripening here in Amador County making us approximately 2 weeks ahead of a normal or average year. We have been very busy over the past few months introducing some new viticultural techniques in our vineyards with the intention of pushing the proverbial quality bar even higher. We are never satisfied and are constantly seeking ways to improve our grape and wine quality so that we can offer the most delicious wines possible. I, as well as many others, are expecting another banner year for grape quality. While the crops loads may be down slightly less than the previous two vintages, we are very excited for what the coming months have to offer.
In the Cellar, we’ve bottled all of our 2012 wines and they are patiently (unlike me) waiting for their release in the next 3-5 months. As for the new 2013 wines, they are just over half way through the aging process and they are beginning to show a balance of power and finesse that is as intriguing as it is rare. Shortly after Thanksgiving, Moises, my Assistant Winemaker, and I will begin putting the 2013 blends together. After the blends are assembled, we will then put them back in barrel to further integrate until April when we then begin bottling. It goes without saying, grape growing and winemaking is a cyclical process!