Ghost Hill Cellar’s Mike and Dendra Bayliss on moonshine, moody cows and transforming a century-old family farm into a stellar winery.
Led by wine-maker Elena Rodriguez, Alumbra Cellars is forges new connections between the Hispanic community and wine culture.
Maysara is a work-in-progress that began in 1997 when Moe and Flora Momtazi bought 500 acres of disused wheat farm to create a vineyard. Their journey to that point had been anything but ordinary. The couple fled their native Iran in 1982.
Pattie and Mark Bjornson on building a winery and a legacy in the Willamette Valley’s Eola-Amity Hills (with a little help from Thor).
Blackbook Winery’s Sergio Verrillo’s guide to London plus the ‘masochistic challenges’ of making fine Pinot Noir and Chardonnay.
Coelho Winery is a family-owned and operated outfit in the tiny town of Amity, in Oregon’s Willamette Valley. Coelho – which means ‘rabbit’ in Portuguese – draws on the family’s Portuguese heritage to make exceptional, unique wines.
In 1771, Maria Jose Velazquez’s ancestor bought at auction the house and property in the vall d’Albaida that, 200 years later, became Casa Los Frailes. Before Carlos III stamped them out, Jesuit friars (‘frailes’) lived in this small valley not far from the Mediterranean coast, tended vineyards, made wine and stored it in clay amphorae, tall as coffins, sunk into the cool earth in the low-beamed cellar.