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A photographer chats with vineyard manager Jeff Hendricks at Page Springs Cellars’ House Mountain Vineyard in Verde Valley, Arizona.
A photographer returns to Page Springs Cellars’ House Mountain Vineyard in the Verde Valley during bud break, where the leaves of the Petite Sirah are just beginning to unfurl.
An artist takes a group of would-be painters into the vineyard to focus their creative energy on a bare vine and emerging bud.
Wine country photographer Tenley Fohl put down her camera for an afternoon and picked up a paintbrush at Buttonwood Farm Winery & Vineyard in Solvang, California.
A local journalist uncovers something interesting on a vineyard walk with Laura Booras, General Manager of Riverbench in Santa Maria, California.
A local sommelier visits the vineyard where a wine she sells in her restaurant is grown. What she finds on the ground leads to a lot of questions.
A Napa Valley photographer speaks with a local vineyard manager about their decision to change varietals through grafting rather than re-planting new vines.
It hadn’t been twenty four hours since we finished planting our modest vineyard in the freshly tilled soil. I strolled through the vineyard studying the vines – at this point mere sticks in the ground. It was as if I was expecting to see some hint of green material almost believing that willpower alone could unfold the leaves. If it were that easy I suspect everyone would plant a vineyard here in Western Michigan. Our relatively small startup vineyard is nestled in a small agricultural community with a long history of growing just about everything – except wine grapes. “You don’t always get to grow what you want. You grow what you can.” Those words constantly rang through my ears when deciding on what varietals to plant in our new vineyard. A careful study of our site, nearly three years of test planting and countless hours of research and soil samples led us to believe that vinifera, while seemingly everyone’s favorite species, was not the right fit for us. Michigan gets cold in the winter. It seems fancy vinifera doesn’t take so well to deep, prolonged freezing temperatures. So we believe hybrids will provide our particular site with the most consistent growth […]
The fruit has set at Page Springs Cellars in the Verde Valley. It’s a time of watching and waiting for new vineyard manager Melinda Costigan.
A California journalist returns to her home state of Wisconsin to visit a newly planted vineyard with her sister-in-law, photographer Emily Thies.
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As grapes begin to ripen on the vine, two brothers find a lot of clusters on the ground when they visit a Willamette Valley Oregon vineyard.
August and September are harvest time at Page Springs Cellars in the Verde Valley of Arizona. It’s just after sunrise at the House Mountain Vineyard where we’re harvesting the first pick of Petite Sirah. Being in Arizona, monsoon activity is a factor every year in deciding when to harvest. (Monsoon is a term that is used locally to denote our intense summer storms.) We may put out the call to harvest if we’re expecting a big storm, or we might have to wait to harvest the grapes until after things dry out and the numbers (Brix and acids) fall in a favorable range again, since rain lowers Brix. [The Vineyard Managers test the grapes for sugar in Brix using an instrument called a refractometer. They also test pH, and the cellar will often run tests for TA (titratable acids). When these numbers fall where the winemaker wants them, the grapes are ready for harvest.] Grapes are harvested by hand with the help of volunteers and paid labor, then put into buckets. Because of the desert heat, grapes are picked off the vines and put into bins while it is cool out. An ATV goes through the property and picks up […]
Hundreds of amateur wine makers on the east coast source fresh grapes from Suisun Valley California vineyards.
A few volunteers join winemaker Clarissa Nagy in a seemingly unusual task aimed at producing a sweet, delicious dessert wine with the last Riesling clusters harvested in 2015.