We have a small block of Merlot in our Yountville Vineyard in the Napa Valley As you can see from the sign, our Merlot was planted in 1985. In general, after about 20 years vines start to produce less grapes but more concentrated, intense wines.
Grgich Hills by Grgich Hills Estate
Mature Merlot
By Grgich Hills Estate Jul 31, 2010More Posts
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Just-cleaned wine barrels drying in the cellar
By Grgich Hills Estate Jul 29, 2010
At our winery in the Napa Valley, we’re racking (moving the wine off its sediment into a clean vessel) our 2008 and 2009 Petit Sirah and 2009 Petit Verdot out of barrel to stainless steel tanks while we clean out the barrels and then move the wine back to barrel. We’re emptying the oak barrels
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Making biodynamic preparations
By Grgich Hills Estate Jul 29, 2010
Joey Brinkley, our Biodynamic specialist, recently dug up the pits in Napa Valley where our #500 preparation, cow manure packed in a cow horn, was buried through the winter. The result is a concentrated humus that will be stirred in water and sprayed on the soil to promote root activity, stimulates soil microbial life and
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Mike Grgich sharing stories in the Napa Valley
By Grgich Hills Estate Jul 27, 2010
Vintner Hall of Fame member Mike Grgich appeared at BarBersQ in Napa,CA on Friday to talk about his wines and share stories about his 51 years of making wine in the Napa Valley. Here Mike poses with Gene Tartaglia, owner of BarBersQ, and Chef Joey Ray.
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Attracting beneficial insects makes better wine
By Grgich Hills Estate Jul 23, 2010
To attract beneficial insects we planted a mix of flowering plants in between vineyard rows of our American Canyon Vineyard in Napa Valley. This diverse group of insects range from ladybugs to lacewings and predatory wasps, which act as a natural pest control.
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Bottling Chardonnay
By Grgich Hills Estate Jul 17, 2010
While the temperature has heated up in our vineyard in Napa Valley, deep in our cellar it’s 58°F and we’re bottling our 2009 Chardonnay. Mike Grgich has been called “The King of Chardonnay” for his touch with this varietal and tasting this vintage just before it goes into bottle proves it’s still true today.
