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Goosecross: Pumping Over the Cap

by David on November 5, 2009

We continue with winemaking at Goosecross Cellars in the Napa Valley, two minutes at at time. The “cap” has risen, we’ve added the yeast, and now it’s time to begin “pump overs”. The cap refers to the layer of skins that rise to the top during red-wine fermentation. Enjoy! More videos Subscribe  


Goosecross: Starting the Fermentation

by David on October 30, 2009

Wonder how we get the fermentation started? In this 2-minute video Goosecross Winemaker, Geoff Gorsuch, inoculates the Syrah (mixes and adds the yeast) to begin fermentation. Enjoy! Subscribe


NVWR® 92 – Wine Blending: When and Why?

by David on September 29, 2009

There are so many ways to look at blending when it comes to wine – blending the varieties, different vineyards, locations, and barrel lots – it goes on and on. In this episode, Winemakers Geoff Gorsuch and Jeff Booth talk about the endless possibilities with Nancy Hawks Miller, our Director of Education. There are so […]

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Sulfites and Wine

by David on June 20, 2009

We get lots of questions about sulfites, and hope that this information is helpful. Why does wine have sulfites? The simple answer is that they’re a naturally occurring by-product of the fermentation. But that’s not the whole answer. World wide, most wineries add sulfur dioxide (SO2) during winemaking as a preservative, as has been done […]

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How We Make Our Estate Chardonnay

by David on June 20, 2009

Wine making is so simple, it was discovered by accident. Fresh grape juice, unattended, will become wine sooner or later. But here’s the hard part: will the wine be any good? Science helps us bottle wine that is much more predictably sound than it was 100 years ago, but we can’t make memorable wine in […]


California Wine History

by David on June 20, 2009

California wine is nearly as old as our country, believe it or not. People are nearly always surprised to learn that there were around 800 wineries in the state, with more than 100 wineries in the Napa Valley alone, in 1890. The fact that Napa Valley’s first non-native settlers arrived around 1838 makes it all […]


Q: Conversion rate for fermentation?

by David on April 27, 2009

Question from Karen: I have a question for you… If you crush wine grapes and the juice has 20% sugar, is the alcohol 5%??? Looking forward to your answer. Thank you. Reply: Hi, Karen! Thanks for writing! Here’s a brief reply from our winemaker, Geoff Gorsuch: Depending on all the parameters, yeast, temperature, nutrients, and […]


In the cellar today – Topping Barrels

by David on February 9, 2009

Topping up barrels is a year-round necessity, if somewhat mind numbing. I suppose it’s a great opportunity to run through the entire play list on your ipod or hear your co-worker’s life story… The great thing about barrels is that they let the wine evaporate, which causes the evolution we treasure. The bad thing about […]


Welcome to Napa Valley Wine Radio! Thanks for listening! Winemakers, Geoff Gorsuch, Jeff Booth, and Bob Pepi discuss vineyard practices & their influence on quality. Their discussion includes influence of yields, hillside vs. valley-floor vineyards and deficit irrigation, among other topics.


NVWR® 75 – Make wine at home with WinePod

by David on December 9, 2008

Have you ever thought about making your own wine? There are many ways to go about it. In this episode Greg Snell, of Provina, tells Nancy Hawks Miller, our Director of Education, about this very sophisticated and interesting new system called the WinePod.