By Doug Shafer
Set opposed to the backdrop of Napa Valley’s transformation from a rural backwater within the Nineteen Seventies via its emergence at the present time as one of many most sensible wine areas on this planet, the booklet starts off with the winery’s shaky commence and takes the reader throughout the father and son’s ongoing battles opposed to killer insects, cellar mess ups, neighborhood politics, altering patron tastes, and the volatility of nature itself. Doug Shafer tells the tale of his personal schooling, in addition to Shafer Vineyards’ cutting edge efforts to be environmentally sustainable, its position in spearheading the designation of a Stags jump American Viticultural zone, and the way the wine has replaced within the modern period of custom-crushing and hobbyist vineyard investors.
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Extra resources for A Vineyard in Napa
The spacing was unforgiving, allowing only a few inches between each side of the discer and the head-pruned vines, whose ﬁftyyear-old trunks were as thick as posts. More than once in less-watchful moments Dad took out an entire vine. ” Meanwhile, it came time to make a second run at grafting grapevines onto the budwood now sprouting optimistically again on the vineyard block, which was stuck with the name John’s Folly. The fence had successfully been mended, keeping out all the hungry deer. When it came time to “bud over,” as it’s called, rather than go to a nursery and purchase Cabernet budwood—as is standard practice today—unbeknownst to Dad, Big John did the far more practical thing, and something that had happened in the Valley for decades— he got some for free.
I’m sure he and Dad hit it off for all kinds of reasons—in part because Louis had also been in the Army Air Corps in World War II and in part because he was just an engaging guy. His father, Louis M. 3 Martini did not need the Romans to tell him there was something special about a hillside vineyard. He was clear on the difference between what you got on a hillside and what you got on the Valley ﬂoor. He believed that because of the drainage and the exposure, hillside fruit produced more elegant wine.
Louis P. Martini was a big guy with a broad forehead and a big smile, a quintessential product of the Golden State in its prime, all conﬁdence, who’d grown up around crush pads and grapevines. I’m sure he and Dad hit it off for all kinds of reasons—in part because Louis had also been in the Army Air Corps in World War II and in part because he was just an engaging guy. His father, Louis M. 3 Martini did not need the Romans to tell him there was something special about a hillside vineyard. He was clear on the difference between what you got on a hillside and what you got on the Valley ﬂoor.
A Vineyard in Napa by Doug Shafer