There are many diseases and pests that threaten the vine including bacteria such as xylella fastidiosa which kills vines, or viruses such as leafroll or fanleaf which lower yields, delay ripening and reduce longevity of vines.  Viruses are usually avoided by using plant materials which have been ‘sanitized’ or by eliminating the vectors which spread them, but the fact is, many winegrowers live with virused vines.  Grapevine pests are a great economic threat because they damage the crop itself.  Pests include deer, boar, birds and insects like moths.  They not only eat the …

In the Napa Valley, consumers will often ask why the vineyards are on the valley floor vs. the hillsides.  There are a lot of benefits to planting on hillsides such as better drainage of rainfall, which checks the vigor of vines, and sun exposure.  In fact, even in Napa Valley’s early history, the value of planting on slopes was appreciated.  In Illustrations of Napa County published in 1877, George W. Gift, an editor of the Napa Valley  Reporter, wrote:  “Hillside exposures, facing the morning and mid-day sun, are preferred…the gravelly thin lands produce the grapes from which …

Ageing of wine in wood adds complexity to wine and is influenced by the type of wood used, its origin, how it was cured, age of wood,  length of ageing and  size of container.  Another important element in the winemaker’s recipe book is the toasting level.  Toasting of wood in new barrels is done at the time the barrel is made, when the staves are being shaped over an oak fire.  Toasting can enhance or create flavors from the breakdown of carbohydrate, phenolic or fatty compounds in wood, resulting in aromas such as spice, nutty, espresso, vanilla and coconut.  There …