Website News

2012s Ready for Shipping on 9/23

Posted: Mon 2nd September 2013 9.25PM

Ladies and Gentlemen, Boys and Girls of All Ages (But, you've got to be 21 years of age),

Our 2012 Volamus Vineyard Pinot Noir will be available for purchase and shipping on September 23rd. I just tasted with a group of winemaking colleagues and it looks like bottles should be ready for drinking in time for Thanksgiving.


It's Not You, It's Brie

Posted: Mon 26th August 2013 8.46PM

Cheese and wine can be the best of friends. They can also be bitter frenemies. How to navigate? Our good friend, Kirstin Jackson, is hosting a wine & cheese yumfest in Healdsburg, California on Wednesday, August 26th. 

Kirstin is the brains and brawn behind the blog and book, 'It's Not You... It's Brie'. Whereas most food & wine literature is heavy-handed and best suited for broiling, Kirstin's take is refreshing, fun and knowingly knowledgable. (I purchased and gifted 11 copies of her book to friends with cheese problems). 

Wednesday's event will be held at the Healdsburg Shed. For more information or to get 'cultured', check out the following link.

If you haven't had an opportunity to read Kirstin's web log, I highly recommended curling up with a glass and some curds and clicking to the following site.

Don't Fret 2012s Are on the Way!

Posted: Thu 22nd August 2013 8.05PM

It's sad. We know. You want wine. You hoped to get some Waveland. Alas, we're still sold out. However, don't despair. We just bottled our 2012 Pinot Noir and it's absolutely gorgeous. (Best vintage in California history!)

But, you still have to wait. Just a tad more. Unfortunately, just after bottling, wine often goes through a phase where the aromas shut down a bit. But, they'll be back... and when they are... you'll be able to Waveland at your leisure.

Thanks! (And, sorry!)


Stash Wines

Posted: Sat 3rd November 2012 3.39PM


Behind bank-vaulted doors exists an enological Shambhala where hallowed bottlings from los producers muy muy culty stand side-by-side. It’s a site where initiated geeks may freely salivate with corkscrew (and cash) in hand to obtain the grails of grapes. Somewhat overwhelming… extremely inspiring.

For security purposes, the exact location must remain confidential. However, we’ve received medical and military clearance to reveal the name. Tis Stash Wines. The brains and brawn behind the project goes by the code name “Scot Wagner”.  “Scot” honed his grapeness at Acme Wines in St. Helena. During his tenure at Acme, he stalked, tortured and bribed top producers to get his hands on the goods. It worked.

Waveland’s 2010 “Yeti” Pinot from Split Rock Vineyard is now a part of the Stash portfolio.  If seeking a bottle of the yumminess, the only place you’ll find it is through Scot. Because of confidentially agreements, we can’t tell you where Stash Wines is located. However, for clues… we recommend checking out this website. Cheers!

Evaluating Fruit Leading up to Harvest

Posted: Sat 3rd November 2012 3.37PM


Leading up to Harvest, we periodically walk the vines to evaluate how the fruit is progressing. Here, the leaf canopy is checked to ensure clusters are offered protection from the sun while allowing enough light and airflow to assist with ripening and reduced disease pressure. About 3 weeks before harvesting the fruit, we begin tasting berries for sugar development, acidity and flavor.


On the 15th, I grabbed several “representative” clusters from each section of the property. After squishing the grapes, we evaluated the resulting juice for flavor while checking sugar and acidity levels. Analysis backed up our palates as Justin, Cindy and I felt the 667 clone was running a few days ahead of the Pommard and 115 clones.


Because the forecast is calling for a seemingly endless string of moderately temped days with little chance for rain, we're thinking Harvest is about 10 to 14 days out. The extra time on the vine will bring more complex flavors and help soften the acids.


On his way to the winery on the 20th, Justin pulled additional cluster samples to “run numbers” in the lab. Because the flavors were truly beginning to emerge starting to come out, we’d zip by the property every couple of days to taste berries and keep an eye out for mold development.