Posts Tagged ‘Roussanne’
Donelanpedia: wine terms defined. Alcohol: Byproduct of yeast’s desire to be inefficient sugar consumers, & as a chemical in your brain requires government warning.
Here we go again. The seasonality of producing wine is one of its most attractive elements. As a former Donelan intern once said “it’s a grape’s world and we’re just living in it.” Buds have broken, shoots and leaves are extending (at great speed with this heat!), and another vintage is on its way. […]
Now that we are at the end of August nearly all our Syrah, Pinot, Chardonnay, and Grenache vineyards have either progressed through or are currently in a process called veraison. Veraison, a widely adopted French viticulture term, does not have a direct translation but defines the inception of ripening and more or less means […]
It is Spring! And there is no time better than now to begin drinking the Donelan Venus Roussanne in earnest. The 2010 was just released, please enjoy this description from our winemaker Tyler Thomas of how Venus is produced and click here to find out more.
Joe Donelan embarked in the wine business because he loves people and wine. Learn more about his passion and our journey as Donelan Family Wines and please join our community of fans today.
The restauranteur Sondra Bernstein is the passion behind some of my (Tyler) favorite local haunts in Sonoma County. We are regulars at the Fig Cafe in Glen Ellen (I live right down the street), frequent The Girl and The Fig on the Sonoma Plaza and have enjoyed my experiences at ESTATE, also in Sonoma (you […]
Noted wine collector and wine writer Erol Senel has selected the 2009 Donelan Venus as his #9 wine of 2011. Senel writes that Donelan’s “line-up of Rhone varietals is, in my opinion, second-to-none in California and rivals the greatness of the royalty found in the Rhone itself!” Thank you Erol for such kind words. In […]
It is that time of year. No, it’s not only the grape harvest – it’s also the Nantucket Bay Scallop harvest. For decades now the Donelan family has enjoyed the fruits of Nantucket, including the annual scallop season, which comes every October. Here Joe Donelan describes their annual tradition. (I’ve tried Christine’s recipe, it is wonderful!) […]