Recent content by AmberLeBeau

In Woodinville, WA quite a few new wineries have dabbled in a big of negociant winemaking to get some early cash flow going with wine they can sell out of their tasting room while they get their main winemaking operation up and running. Personally, I always thought this was a great idea since...

At the crusher I usually like to add 50 ppm to knock out any wild yeast ferments. This coming from Chilean, and not necessarily knowing the conditions and wild yeast flora typical of that area, I would probably hedge and toss in 60 ppm of SO2. If these are 6 gallon buckets, 60 ppm would be...

Howdy! I am a Missouri native who has been around the wine industry ever since I was a kid when my Grandfather owned a chain of restaurants and I pitched in as beverage manager. Once I was able to "legally" hold the title, I worked on getting my Somm certification. Eventually I went over to...