It is often said: Give two winemakers the same grapes, picked on the same day, from the same vineyards – and they can make to completely different wines out of it. Thus lies one of the fundamental aspects of winemaking. There are literally hundreds (thousands?) of choices winemakers confront on its journey from juice to bottle, in the cellar. There is no right way, or wrong way to do it. It can be steeped in tradition, the same way your parents made wine and their grandparents before that. It could be that the rules don’t apply to you, and you find your own way. You might use scientific trials to help you make decisions, or rely on instinct and magic as a source for guidance. In this release we’re going to explore the wild world of winemaking. For the Waddle release, we’ll explore but a few of the choices winemakers have in their bag of tricks to make the fermented elixir we know and love. We’ve got Col Fondo Sparkling Negrette from San Benito California, a white blend from Chile made without electricity, we’ve got a dazzling white blend from South Africa aged on the lees, a barrel-pressed rosé from up-and-coming woman WA state winemaker, a carbonic cab franc from Santa Barbara, and a foot stomped Tempranillo from Spain. Well, let’s get to it. Sign up Today!