Esters - WineSpeed - Karen MacNeil

Esters

Aromatic compounds produced by yeasts and bacteria primarily during FERMENTATION. Esters may add complementary or… Continue reading

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Mysteries of Minerality

“In the Willamette Valley, we are no longer simply trying to make great wine. We are now just as concerned with representation of place. With pinot noir, a single place (a vineyard) reveals extremely precise aromas and a very specific tannin signature. Wines that are blends of places may taste wonderful in the mouth, but they don’t reach the same level of purity.”

—David Adelsheim, founder of Adelsheim Vineyard (established 1971)