Here at BOW, we sometimes like to write about what we're up to. This Blog page is our chance to report from the front line of wine making and we hope you like our silly little thoughts!
I like these late spring weekends. We are busy yes, but with all our great staff covering things, I get to spend a lot of time hanging out with friends old, new, and future. I jump up and run away when something goes kabloey, but otherwise I'm able to do what I prefer: catching up with folks. It's the same for Sharon, she brings the dogs down for a while and takes people downstairs to give them personal tours. We actually see very little of each other during the day as we head in different d....
See More (This post originally appeared on my personal blog: http://thecrushmonkey.blogspot.com/ on May 19, 2009.
I have been thinking a lot lately about what it means to make wine in Virginia. My thinking always rambles along several roads at the same time; the challenge of making quality wine, the reputation that Virginia has as a wine producing region and what it is that Virginia wineries do to promote our product and make a living.
I will address quality first. I am sure that everyone is....
See MoreFriends,
If you are receiving this message, you are among the 35 or so families, couples & friends who helped us during our Stomp & Chomp Festival last September. With the help of you and your feet, over the course of two days we converted half a ton of Chardonnel grapes (that is a hybrid of Chardonnay & Seyval Blanc) into 60 gallons of juice.
After you left us, Rick and I added yeast to that juice and fermented it. We then moved it to a Virginia Oak barrel for aging. If you came by the....
See MoreFirst, I just need to tell you something. I'm still overwhelmed. Sharon and Rick made a red wine downstairs at BOW. The wine is pure BOW and pure Virginia: 100% Norton. It was kept in stainless steel tank and Virginia oak barrels. It was loved and reviled and it challenged them with its woody-tart sweetness.
About a month ago we sent this wine and nine others off to one of the largest and most prestigious wine competitions in the United States: The Indy International Wine Competition....
See MoreFriends,
If you are receiving this message, you may be among the 35 or so families, couples & friends who helped us during our Stomp & Chomp Festival last September. With the help of you and your feet, over the course of two days we converted half a ton of Chardonnel grapes (that is a hybrid of Chardonnay & Seyval Blanc) into 60 gallons of juice.
After you left us, Rick and I added yeast to that juice and fermented it. We then moved it to a Virginia Oak barrel for aging. If you came by the....
See More