Andrew Peller Limited’s Post

'Farmer Angus is a project within the Spier portfolio. The wines come from vineyards that have been under regenerative viticulture protocols for 15 years and have been farmed organically for most of that time. Regenerative viticulture is not simply the latest buzzword in the world of wine, nor is it only about carbon footprint (though the Farmer Angus wines are actually carbon negative). Correctly applied it adds massively to the microbial life of the soil, yielding better, more flavoursome wines..' https://lnkd.in/er3V44Wd #soilhealth #viticulture #regenerativeagriculture #Spier #microbes

Still focusing on wines from the Galilee and Golan.

As a half-Armenian germplasm nerd (who also enjoys wine), this is the LinkedIn content I didn’t know I needed. 🍇🍷 Like other clonally-propagated perennial crops (food and ornamental alike), wine grapes can display diversity even within the same cultivar, due to single mutations called “sports.” Besides offering diversity of flavor, color, or growth habit, sports are also a uniquely useful resource for understanding plant genetics: if you can identify the single point of mutation between two sport clones, you can pinpoint the genetic basis for a particular phenotype. Household names like Honeycrisp, Golden Delicious, and Red Delicious have lots of known sports: some conferring different peel color, others conferring slightly different growth habit. When a particular variety is mass-propagated for long periods of time, the likelihood is that a chance mutation on one branch or cane will show up. Paradoxically, a massive monoculture can sometimes be the ideal place to find diversity! While doing fieldwork at a commercial apple orchard, I noticed one branch on a tree of the cider cultivar Brown Snout that had different-looking fruit on it. Instead of just having russeting on the calyx end, the fruit was fully russeted (like a potato 🥔). With the owner’s permission, I took cuttings and had it propagated into new trees. I dubbed it “DeFisher Brown Snout.” The fruit ripens at the same time, juice chemistry was identical—the only difference was the skin. #plantgenetics #mutations #biodiversity #diversity #wine #germplasm

Do volcanic wines actually taste smoky? Why are champagne producers so proud of their chalk? What effect does the pH of soil have on wine? Get answers to these questions and many more at this masterclass with Sunny Hodge.

What’s Caaaaaaat by the way?   Natural wines,   Natural wine on the “no faultiness” side of the Force,   Natural wines crafted from 3 hectares of biodynamically grown vines, certified by Demeter in the South-West and Biodyvin in the Loire Valley. Each grape is hand-harvested from single vineyards, it never leaves the estate, and every step of the winemaking process - picking to labelling - takes place right on the domain.   Our commitment to a healthy agronomy not only regenerates the land but also ensures that every sip of our wine is a celebration of nature’s generosity.   I identify specific terroirs, I test specific wine technics.   I create a wide range of natural wines: good value, terroir, geek, crazy, strange, rarities and comets!   Want to taste it? DM, or check your closest independent wine shop.   -------   I am Chris, seriously provocative agent and co-author of living wines.   Here, I talk about wine and entrepreneurship. From the vineyard to business, I’m your go-to for insights on living wines and natural winemaking. So, let’s talk! 🥂

If you were shopping for a bottle of Ontario VQA wine, how would you react to the terms “Appellation certified” or “Terroir selection”? The Ontario Wine Appellation Authority is consulting stakeholders on a proposed amendment to VQA Regulation 406. This new designation, if adopted, would be added to the list of VQA reserved terms. In addition to requiring the selected vineyards to carry a recognized organic/substantiality certification, the designation would certify that a set of viticulture and winemaking techniques were used to produce the wine. The authority states that this change will provide the option for increased transparency and specificity of label information for consumers when choosing a wine. It will also add credibility to label claims by providing specific and verified requirements. What do you think? Would “Appellation certified” or “Terroir selection” give you more confidence in selecting Ontario VQA wine?

Wine sustainability. Two words that have the industry talking. I spoke to Chris Boiling: journalist, wine writer, winemaker, editor of Canopy to find out his thoughts on what wineries need to consider in order to produce truly sustainable wines. Take a read of this… #hillebrandgori #DHLGlobalForwarding #sustainability

Curious about how vineyards produce top-notch grapes? 🍇 Check out our latest article on fruit thinning! Learn how this essential practice, which involves selectively removing some grape clusters, helps grow better grapes and make amazing wines. https://lnkd.in/ghcm-vuD 🔗 Fruit & Vine Magazine

🥰 In this Sip & Study reel, Prof. Attilio Scienza passionately explains the concept that grapes, much like humans, are equal from an evolutionary standpoint.👨🔬 With his expertise, he delves into the fascinating world of viticulture, illustrating how every grape variety contributes uniquely to the rich tapestry of winemaking, without the need for hierarchical categorization☝️ Join Prof. Scienza on a journey through vineyards where diversity thrives and excellence knows no bounds ⛔⚠️ #sipnstudy #winestudy #winelearning #italianwine #italianwinebooks #italianwinebook

Worked a ML project to test different Wine Quality. There is a vast variety of wines that are in the market now-a-days .The best is classified in the list below .Checkout the code and answers drafted below. #techcommunities #machinelearning #deeplearning #MLprojects