The Infinite Curve
SAINT-ÉMILION, FRANCE: The alluring curve of the roof designed by Christian de Portzamparc peeks above the vineyard beneath dramatic skies at Chateau Cheval Blanc in Bordeaux. Cheval Blanc, which means "white horse" in French, is one of only four estates elevated to the rank of Premier Grand Cru Classé in the classification of Saint-Émilion wine.
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This image is from a series of photographs captured by Andy Katz in the process of shooting his most recent work The Club of Nine, a visual exploration and celebration of Bordeaux's top Chateaux. The book is available for $60 on Andy's web site.
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In the New York Times, Eric Asimov profiles Will Berliner, the proprietor of Australia’s Cloudburst. “If Margaret River had a cult wine producer, it might well be Mr. Berliner and Cloudburst… Mr. Berliner prefers not to pigeonhole his form of agriculture as organic, biodynamic or anything else. His idea is not to follow a recipe, but simply to respond to what he perceives the vineyard wants.”
Seven Percent Solution’s Kevin Wardell explains why more California winemakers are embracing varietal diversity in SevenFifty Daily. “Not all of the seven-percent grapes are obscure varieties… But most of the seven-percent varieties prompting renewed interest from winemakers have historically been relegated to a specific country rather than planted internationally.”
In Wine-Searcher, Kathleen Willcox looks at how winemakers are increasingly moving from pesticides to pests to combat disease and create better wines.
In the Napa Valley Register, Tim Carl dives into Relic Wines, owned by winemaker Mike Hirby and his wife Schatzi Throckmorton. “Here we have a husband-and-wife team who have grown their business slowly, maintained their identity and are fighting the good fight when it comes to making honest wines in a manner that might help sustain some of the valley’s historic vineyards. You can certainly purchase flashier wines from the Napa Valley, but you can’t purchase any that have more soul or honesty.”
“After talking with a bunch of wine and food writers, I’ve come to the conclusion that wine writing has much higher barriers to entry than food writing,” writes Tom Natan, who considers the financial, structural, and institutional barriers involved on the blog for First Vine.
In Decanter, Jane Anson reports on ambitious renovation work at Clos de la Commaraine in Pommard and tastes through wines being made elsewhere in Burgundy by its new American investors. (subscription req.)
With so many options for sipping, eating and staying active, it can be hard to know where to start in Woodinville Wine Country. Local connoisseur and Executive Chef Bobby Moore has been treating guests with innovative seasonal menus at The Barking Frog since 2001 and when he is not in the kitchen, he shared with us how he would spend the day in Woodinville. Check out his full-day itinerary for a round-up of some of his favorites.
What of Bobby’s favorites are also your favorite or on your must-try list? Let us help you plan your next visit to Woodinville by signing up for our newsletter, checking out events on our online calendar, or let us curate a tasting itinerary for you by purchasing one of the Woodinville Wine passes.