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It’s a common question. Sitting out on the deck of the winery building, looking out over acres of lovingly-tended vineyard, soaking up the ambiance (and a bit of Montoliva wine), I’m often asked, “are you certified organic?”. Hoo Boy, want to get me wound up? Ask me about “organic” farming.  I am not “certified” organic. […]

It is during the cold, wet winter months that I endeavor to get most of our bottling done here at Montoliva. Unlike most 1,500-2,000 case-a-year wineries, I own all my own bottling equipment, and thus have the luxury of moving wine from barrel in to bottle slowly and methodically.  The goal is usually to get

Being a boutique winery among Grass Valley wineries has certain size advantages…1,500 case annual output isn’t a lot of wine. We also have certain size disadvantages…a 1,500 case a year winery isn’t going to be springing for a Publicist, PR person or “Campaign” manager. Heck, I can barely justify a gig-based “social media” manager. This

I am quite ambivalent about commercial wine competitions. In the best of circumstances they can be a bit of a crap shoot. You don’t want to be the first wine that the judging panels samples (they aren’t going to give a gold medal to the first wine they taste), and if you are in a

If you have ever visited us and heard me wax philosophic about winemaking, you know that I use a lot of labels. “Olde World”, “New World”, “Organic”, “Sustainable”, “Earth-y”, “Dry”, “Flabby”, “rustic” (my new, favorite word).  They are all ultimately short-hand for what can be much more complex dynamics. Here in modern American society we