Early morning fog from the Pacific Ocean flows into the Anderson Valley through the coastal redwoods and rises into the hills before dissipating as day warms the air. These maritime influences keep daytime temperatures low, making it the coolest wine-growing region in California and the perfect environment for the Pinot Noir grapes for which it has gained fame. “Over the past decade, Anderson Valley has entered the world stage,” says Kristen McMahan, Winemaker at Goldeneye. “As one of the largest producers in the Valley, we take that to heart. We want people to explore Anderson Valley, and we want to be a good representative and steward of the place where we grow grapes and make wine. We're really proud of it, and so we aim to deliver the best possible examples of the Valley’s wines.” When it was designated an American Viticultural Area (AVA) in 1982, two-thirds of the Anderson Valley’s 582 vineyard acres were planted to Chardonnay and Alsace Var

Anderson Valley Wineries to Host 3rd Annual Pinot Noir Month & Auction

Events include an inaugural, month-long online auction, the 23rd annual Pinot Noir Festival & More Philo, Calif., April 27, 2022 — The third annual Anderson Valley Pinot Noir Month kicks […]

Both online and in-person events scheduled in May to celebrate Anderson Valley Pinot Noir March 30th – Boonville, CA – Pivot, pivot, Pinot! May marks the second year the Anderson Valley Winegrowers Association (AVWA) will take the whole month to celebrate the region’s signature grape variety. In light of the continued precautions against Covid-19, the […] The post 2nd Annual Anderson Valley Pinot Month Announced appeared first on Wine Industry Advisor. Url:https://wineindustryadvisor.com/2021/03/30/2nd-annual-anderson-valley-pinot-month-announced?utm_source=rss&utm_medium=rss&utm_campaign=2nd-annual-anderson-valley-pinot-month-announced Published Date:Tue, 30 Mar 2021 18:46:57 +0000 

  Posted by Laura Ness of Spirited Magazine | Mar 31, 2020 | Packaging, Equipment, Wine, Production    You have to be just slightly natters to engage in a livelihood that can literally blow up on you—and yet, the sisterhood (and brotherhood) of bubbles runs deep. That’s probably why it’s considered the ne plus ultra of winemaking. There are many ways to sparkle a beverage, but méthode Champenoise is considered the highest form of sparkling art. It’s a process that’s been painstakingly perfected, by hand, over the centuries. It requires two entirely separate fermentations, the second of which occurs in the bottle, which is where the magic happens. Says Todd Graff, winemaker and general manager at Frank Family Vineyards in Napa Valley, “The secondary fermentation in the bottle is the trickiest part, because however many bottles you’re making, each is an individual fermentation.” Méthode Champenoise is time consuming, filled with repetitive tedium, complicated (often by many months o