Bill’s winemaking interests began during his early college
wrestling days in Oregon almost 50 years ago. "I fermented anything I
could get my hands on," says Mosby. "I was — and still am — intrigued
by the whole process." When Bill talks about his early winemaking days, he
does so with an air of excitement. "As much science as we know today —
technology and all that — we have barely scratched the surface when it comes to
understanding the alchemic nature of wine," he explains.
If you've visited the winery, then you’ve tasted his
award-winning wines, caught a glimpse or two of his vineyards, and are somewhat
familiar with his eccentricities.
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