April, 2007

This has been a strange winter with little rain and bizarre fluctuating temperatures.

After pruning I noticed that the buds came out and grew at an even and slower pace than in the last few years. The shoots are taking their time almost a bit cautious like is it safe to come out yet? So far Hector, our Vineyard manager, says it's a really good sign because everything seems to be so well balanced. Good balance in the Vineyard makes even fruit which makes great wine.

Craig MacLean said our '05 is really coming along well. He said having a couple seasons of making wine under your belt in your vineyard really helps you understand what you have to work with. I've tasted our '05 several times out of the barrel and it reminds me of a combo of the '03 and '04. The wine has personality with some tannins of the '03, yet the velvety chewy flavor of the '04. I think it is already a great wine.

New developments are that our wine keeps getting discovered. One of the top importers in Japan, who also happens to be one of the top industry experts for sniffing out new cult wines that have a future, has sought us out. He is a big fan of our winemaker, Craig MacLean, and after tasting our '04 placed a huge order which will go to some of the top restaurants in Japan and to a select mailing list of top executives in Japan. He represents Harlan, Koongsgaard, Paradigm (Heidi Peterson Barrett), Colgin, and many more—but only the cream of the crop. We feel blessed to be in such incredible company and it is with much humility I find myself surrounded with brands in that league. Vito humble? Yes, no typo here! :)

I had to limit their order so we wouldn't be sold out, trying to leave some for all of us—but what a problem to have.

I have stumbled onto something that I feel like sharing with you steak and meat eaters. If you take those used wine barrels and cut them up and BBQ your meat with that wood, you will experience an unbelievable flavor in your meat. Of course you should add a glass or two of the Bialla Cab. in to that mix. I have never tasted a steak this good in my life and now cook that way religiously.

Oh yes—on the green movement and global warming? We are now looking at making green wine and I have asked Craig to look in to that, but ever since I asked him he hasn't returned my phone calls and seems to be off his blackberry. Oh well, stay tuned.

Humor aside I have to say one thing on this topic. Never will you find anywhere in the world a more dedicated group of farmers and experts in the field of eco-savvy and eco-sensitive viticulture. Napa Vintners have tried anything and everything you can possibly imagine for many many years and they aren't stopping either. They have buried cow horns and rent sheep to graze in their vineyard and do everything imaginable in between. They beat the French at their own game and I don't think there is anyone on the planet that cares more about their land, plants and environment than Napa farmers. In a way it's funny to watch people come to the realization we can actually destroy our mother ship.

We are currently down to 25% inventory for our '04 but can still handle a few orders ( http://www.biallavineyards.com/store/ ) so check your cellar!

Some big news coming in the next couple months, all more positives for Bialla Vineyards so stay tuned.

As always thanks for sharing our passion.

--Vito and Linda Bialla
Bialla Vineyards