Tag: Jimmy Hayes

Winemaker sitting on barrels

January 15, 2021 Vinography Images

Vinography Images: Sneaky Barrels

Sometimes you have to just take a load off. Envínate winemaker Laura Ramos, relaxing in the cellar, sporting some psychedelic

steaming barrels

January 8, 2021 Vinography Images

Vinography Images: Steaming Barrels

Steaming Barrels, Mayacamas VineyardsA cellar worker cleans barrels at the famed Mayacamas Vineyards estate on the top of Mount Veeder

January 8, 2021 Vinography Images

Introducing Photographer Jimmy Hayes

As regular readers know, I regularly collaborate with photographers to add some visual beauty to my weekly ramblings here and

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Sunset sniffing.

Sunset sniffing.

Branching futures

Branching futures

What stories do ancient mountains and their caves

What stories do ancient mountains and their caves tell? Stories of beginnings. It’s hard not to be inspired drinking one of the world’s most ancient grape varieties made in one of the places that winemaking began. And when made with such grace, so much the better. Blackberry and licorice, plum and a touch of dark earth, with lingering notes of candied fennel seeds in the finish. Gorgeous acidity and a finely textured skein of tannins. Armenia’s going through a hard time right now. I salute the resilience of her people. 2017 Zorah “Karasi” Areni Noir, Armenia.

Fig and cocoa powder, prunes and lavender. Somewha

Fig and cocoa powder, prunes and lavender. Somewhat ripe, but with that herbal edge, also fresh. Persistent and long, with supple tannins. A blend of Cinsault, Grenache, and Cabernet. Drink Lebanese! They’re in a bad way these days. And never forget the spirit of Serge Hochar. 2016 Château Musar “Hochar Pere et fils” Red Wine, Bekaa Valley, Lebanon.

Cedar, dusty earth, dried herbs, strawberry and ra

Cedar, dusty earth, dried herbs, strawberry and raspberry, all wrapped in a gauze of rock dust and pulverized dried flowers. Amazing acidity and a faint saltiness in the finish. 100+ year old Cinsault bush vines from the nooks and crannies of Itata. Dr. Terroir (soil geologist Pedro Parra) is putting his terroir where his mouth is. 2017 Pedro Parra “Monk” Cinsault. Roughly 30% whole cluster, but 100% delicious.

Warning! Wunderkind wine! Chris and Suzaan continu

Warning! Wunderkind wine! Chris and Suzaan continue to do great things with the little plots of heritage vines they find in the nooks and crannies around Walker Bay. Gorgeous lemon curd, peach and poached pear flavors have a stark mineral tone and a hint of toasty butterscotch in the finish. 2017 Alheit “Cartology” Chenin Blanc, Walker Bay, South Africa.

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