A fairly interesting article in the NYTimes by Eric:
https://www.nytimes.com/2022/04/07/dining/drinks/wine-climate-change.html?action=click&module=Well&pgtype=Homepage§ion=Food
on how Tracey Brandt has had to adapt in the making of her wines because of the smoke-taint issue.
Interesting in that the article & their WebSite only mentions Tracey. I wonder if Jared is no longer involved??
The D&G wnry is squarely in the "natural" winemaking camp. The wines are always clean & well-made & interesting. It just
goes to show that you can make a "natural" wine that is not unclean/funky/mousey/wretched...something some other "natural"
winemakers could learn from.
Tom