Tagged Under David Darlington

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Teldeschi Red (News & Features)

From 1987 to 2006, we had made one wine per year. Our most successful grape was zinfandel, for which we admittedly had a leg up: We bought the fruit from Ravenswood. I had worked there during the ’84 crush, and by ’87 was writing Angels’ Visits: An Inquiry into the Mystery of Zinfandel ...Read Full Story

Potter Valley (News & Features)

The label that caught my eye on the shelf was “Blue Quail.” The bottle, I report somewhat reluctantly, was, in fact, blue. But the contents were identified as “dry riesling,” from vines that were 45 years old and organically farmed, and the origin was Potter Valley, which I knew as...Read Full Story

California's Ecology of Fire (News & Features)

David Darlington looks at the forces contributing to the most destructive wildfires in California’s history.{image_1}The simultaneous ignition of so many fires, all within a few hours and miles of one another—not uncommon in high mountains like the Sierra Nevada, where lightning strikes are...Read Full Story

Accounting for Taste (News & Features)

The alcohol content of the older wines was in the mid-13-percent range, which also made an impression on Sloan. “The newer genre of wine was getting more and more alcoholic,” he says. “When you opened a bottle and came back to it the next day, there was nothing...Read Full Story

The Parching of Paso Robles (News & Features)

When it comes to farming California's Central Coast, it would be hard to find someone more experienced than Merrill. A seventh-generation native of the Santa Ynez Valley in Santa Barbara County, he studied agriculture business at Cal Poly San Luis Obispo in the 1970s and, in 1981, settled in Paso...Read Full Story

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