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New Book: The NapaLife Insider’s Guide to Napa Valley: A Travel Guide for the Connected Age

September 24, 2012

From Paul Franson, editor and publisher of NapaLife, the Insider’s Guide to Napa Valley









”Red Obsession” – An amazing wine journey through culture and obsession

September 2, 2012

FRANCE (Bordeaux) – We are gathering more and more information about the documentary film that tells all about the mutual obsession that is shared between Bordeaux and China.

Trinchero invests $2 million in water recycling system

June 25, 2012

Vintner has saved $27,000 in electricity since the system went live last fall


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Wineries Make It Easy to Be Green This Earth Day

April 20, 2012
Help save the planet this Earth Day with these eco-conscious vintners.

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Study Evaluates Impact of Vineyards

March 23, 2012
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SOMM Documentary Trailer 1

January 25, 2012


December 31, 2011

Magnum Forces.(Reposted from the

December 10, 2011
Magnum forces
By Lyn Farmer

A running joke among critics is that if you ask a winemaker to name his or her favorite wine, it will be whichever vintage they have the most of to sell. That almost never happens, however, in the Champagne business. I’ve asked dozens of chefs de caves about their favorite bottles and many say it’s any one of their wines in magnum. They make it very clear that the wine seems better to them in magnum than in the standard 750-ml bottle, and they’re equally adamant that it has nothing to do with being able to sell twice as much wine in a bottle that’s twice as big.

If Champagne is so good in magnum, why don’t we see these larger format bottles more often? Standard 750s are even commonplace at big parties. Only in nightclubs – where luxury cuvιes like Dom and Cristal are de rigueur en magnum – and sporting event victory parties is Champagne frequently poured from big bottles.

For wine lovers, magnums are better than 750s for more than show. To understand why, we must visit the cellars of Champagne where still wine is first made, then combined with a little yeast and a little sugar to carry out a second fermentation in bottle instead of tank. Practically speaking, the 3-liter bottle, or Jeroboam, is the largest vessel in which this second fermentation can take place (any bottle larger than a Jeroboam invariably is assembled from the contents of smaller bottles post disgorgement.


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2011: A great year for Xinomavro

November 20, 2011

After three consecutive years of rather average quality, it looks like in 2011 Xinomavro comes back to its very high standards. This year the weather helped the grapes reach good levels of phenolic maturity with relatively low potential alcohol.  It seems that 2011, just like 1994 and 2001, will be one of these years that only come once in a decade!

After a rainy month of May, the long period that followed was dry but with no extreme temperatures. As a result, the grapes could reach good maturity levels with a potential alcohol that does not exceed 13%, and good acidity. In the first tanks, the color is black and the first measurements in the lab give results that we have never seen before. Finally, the absence of heat waves during the summer resulted in grapes with very good levels of acidity, which, in their turn, will give wines with long aging potential.

Especially during the last 15 days, after the heavy rain of the 20th of September, temperatures in Naoussa range between 23 and 25 oC during the day falling to a low of 14-16 oC in the night, creating perfect conditions for the maturation process.

We will be back with more details after about 20 days, when we will be transferring our wines to the barrels.


Stellios Boutaris


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New wines of Greece

October 23, 2011
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