Welcome to the Genoa Journal
It was high time for us to build a place to put everything that doesn't fit on a wine label. New release notes, what's happening at our Woodinville Warehouse Tasting Room, a little Red Mountain trivia… the occasional dispatch from the Genoa Bocce Club.
Nothing formal, nothing scheduled.
Just the good stuff, whenever we've got something worth sharing.
Why We Pick When We Pick
Picking a vineyard's grapes at exactly the right moment is a narrow, high-stakes negotiation between rising sugar and falling acidity, and that single decision shapes a wine's structure more than anything that happens afterward in the cellar.
How to Actually Taste Wine Like You Know What You're Doing
Real wine tasting is not an elite skill but a simple five-step habit, See, Swirl, Smell, Sip, and Savor, that anyone can use to notice more in every glass.
Harvest Update: It's Almost Syrah Time on Red Mountain
The 2026 growing season is running unusually early on Red Mountain, and here we’re tracking how ripeness decisions unfold in real time as our contracted Syrah blocks approach harvest at slightly different paces.
What to Serve With Sangiovese (It Actually Isn't Rocket Science!)
Food pairing comes down to matching acid, weight, and flavor rather than following rigid rules, and this post breaks down why Sangiovese's high acidity makes it one of the most food-friendly reds around, with classic and unexpected combinations to try.
Do Wines Really Get Better With Age?
Aging does not automatically improve wine, and today we break down the real factors, tannin, acidity, and structure, that determine whether a bottle is built to improve with time or meant to be enjoyed now.
Where to Taste Sangiovese in Woodinville
Sangiovese, Italy's signature grape, has found an unexpectedly serious second home on Red Mountain, and four Woodinville tasting rooms offer a window into how the region's heat and mineral-rich soil reshape the grape into something bolder and more structured than its Tuscan roots.
From Harvest to Bottle
Winemaking is a series of deliberate calls, not just a calendar — we trace those decisions from the moment Red Mountain fruit is picked through fermentation, barrel aging, and blending to explain how raw grapes become a finished bottle of Genoa wine.