The Art of fine Winemaking Based on the Jarvis Experience

In winemaking there are many things done routinely in the best vineyards such as sulphuring against powdery mildew (which would otherwise import a weedy flavor to the wine) and in the winery maintaining sanitary conditions to inhibit the spoilage Brettanomyces yeast culture. (Note later discussion on this issue.)

Aside from those routine practices, I have come up with a short list of state of the art winemaking techniques—special techniques that I think make the difference in our wines. These are all listed on the following page.

For the centuries-old winemaking tradition it is interesting to note that several of these techniques were not known, certainly not understood, as recently as 20 years ago in the 1970s.


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