AOI Corporation’s Post

When grapes are brought into our Research Winery, most trials are processed on our Pellenc Crusher-Destemmer. This is the same brand as many harvester machines you'll see in New Zealand vineyards. The machine can be set up to operate the same way as a harvester, so when applicable to the trial, the grapes are processed similarly to a commercial vineyard but just on a much smaller scale. We also cold macerate the grapes for an hour and a half to simulate time in gondola and truck post-machine harvest for those trials. This way our research findings are more relevant to real-world scenarios than if we processed them by hand. #bragatoresearch #nzwine #researchwinery #vintage2024

MW focus on rosés beyond Provence: 'With so much rosé around the world trying to emulate the Provence-style, by which most producers mean a pale pink dry wine, it can be difficult to evaluate what makes a rosé ‘not from Provence’ a good wine' writes Elizabeth Gabay MW in Decanter. 'Should they be given a pat on the back for achieving a wine which is identical to those of Provence? Or should praise be given to rosés which achieve a sense of individual terroir and varietal identity? 'The vast majority of rosés are made in much the same way: harvested a little earlier than the red wines, chilled, gently pressed and steel tank-fermented. Cooler fermentation temperatures and a particular choice of yeasts determine a fruitier character, while more complexity can arise from warmer fermentation temperatures (18°C and over). 'Bottling is often immediate, but a few months on the lees with varying amounts of batonnage will impart a soft roundness to the wine.' #MWfocus #roséwine #summerwine

Nascetta is considered a semi-aromatic grape. When young, it shares some similarities with Sauvignon Blanc in terms of fruitiness but with more minerality. What's unique after aging is that it can develop petrol notes reminiscent of Riesling. I believe that if someone blind tasted Cogno's 2016 Anas-Cetta, they would likely guess it to be Riesling, especially if they're somewhat experienced but not overly skilled tasters (like myself 😅). Besides the petrol notes and the honeyed finish, the wine's full-bodied richness might even give you the illusion of residual sugar. Langhe Nascetta and Nascetta del Comune di Novello are not quite the same. The former can be blended, while the latter requires 100% Nascetta. #nascetta #piemonte

#DidYouKnow: While we patiently await whisky maturation, one foot of peat might take 300 years to form. Love it or hate it, peat is an essential flavor element in many whiskies.⁠ ⁠ Peat is essentially an equation: flora + death + water - oxygen × pressure × time. This unique component, resulting from compressed decomposed remains in oxygen-starved, waterlogged bogs, is integral to certain styles of whisky production, renowned for their smoky and peaty character.⁠ ⁠ Y/N are you team peat?⁠ https://lnkd.in/efGJ73aa #WhiskyAdvocate #WhiskyAdvocateMagazine #PeatedWhisky #Peat

Mangrove Predicts a Spiced Rum and Mezcal Boom This Autumn: Here’s What to Expect. Mangrove Global Ltd., Aluna Rum #SpicedRum #MezcalBoom #AutumnTrends #SpiritsForecast #DrinkTrends #MangroveSpirits #RumLovers #MezcalMagic #SeasonalSips #SpiritsInnovation

Westland Distillery is about to release the second edition of Solum, a whiskey that features peat sourced from a bog in Washington State. It’s likely the first whiskey made from North American Peat, and a beautiful representation of PNW terroir. I would argue that this bog is more biodiverse than any harvestable bog currently in Scotland, allowing us to create whiskies with exciting new complexity. To preserve the delicate ecosystem, the peat bog is never drained of water. Peat is harvested from below the water line to ensure that carbon remains sequestered. A project like this takes thousands of years of peat development, but just as important to this whiskey is the owner of the peat bog who manages and harvests his land responsibly, the farmers in the Skagit Valley using regenerative techniques to grow their barley, and the innovative bunch who malt and smoke the grain. Without a community of thoughtful and dedicated people, none of this would be possible. #AmericanSingleMalt #peat #whiskey #PeatedWhiskey #WhiskeyTerroir #terroir #environment #sustainability #agriculture #barley #malt

is the bourbon market over-saturated or just boomin’? What are your thoughts? Check this article out!

What were you doing in 1991? For Cornerstone Cellars, Napa Valley, it was the beginning of our story, nestled high above the fog line in the Howell Mountain AVA. After a perchance meeting with Randy Dunn and the opportunity to acquire extra tonnage of Cab grapes, Cornerstone Cellars was born. We recently led a group tasting of our 1990's vintage Howell Mountain Cabernets, hosted by our founder/owner Mike Dragutsky, winemaker Kari Auringer, and one of the original architects of the Howell Mountain AVA, Mike Beatty. The wines all, perhaps not so surprisingly, continued to show character and complexity beyond their maturity. What is the Howell Mountain AVA? Certified in 1983, this region is merely 1,500 acres of vines planted between 1,400 and 2,500 feet above sea level at the northeastern end of the Napa Valley. Soil type is mostly decomposed volcanic ash and red clay, allowing for superior drainage. Although Cabernet is now king for the region, Zinfandel was the most widely planted grape originally.

"Facing scorching temperatures in the vineyards? Don't sweat it. Our specialized water cart is here to keep your vines hydrated and thriving during the hottest sessions. Give Kev a call today, and let's discuss how we can support your vineyard through the heat wave."

Check out our latest blog post! Who would like an Exmoor Rum cocktail? Or is it a mystery? https://lnkd.in/efmJuF7c #exmoordistillery #ExmoorRum #valleyoftherocks #exmoor #britishrum