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January 13, 2009

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Any way you could have him elaborate on the 4th question? I hear that line all the time, but nobody ever explains what they mean exactly. I think most readers have a broad enough understanding of the wine making process that we could handle some specifics you may not include on a standard tasting tour.

The differences I have observed may be in our production versus other productions, however there appears to be philosophical contrast between how people approach aspects of the wine business. These fundamental differences range from how to farm, what should be put into the bottle, to ultimately how we should market the region outside of our 100 mile radius and most importantly their interconnection. On the vineyard side, yield management is key to producing great wines in a cool climate, especially in cool vintages. There still exists a disconnect between tons per acre and the final product. Once in the cellar, differences lay in winemaking practices such as the use of cultured yeast vs natural, fermentation times (15 day vs 3 months), use of fining agents, additives, the purpose of SO2, etc.

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