Comments on: Bell Wine Cellars

By: Dave

Dave — Fri, 18 Jan 2019 00:10:29 +0000

Maggie – greetings from Thailand at the moment. I will see you April 12th at 1030am if not before. I have an appointment then for the Grapes to Glass with 2 of my friends 🙂

I look forward to meeting.

~ Dave

By: Maggie Bernat

Maggie Bernat — Thu, 17 Jan 2019 18:19:22 +0000

Hi Dave,

Sorry I just came across your reply! Please come in to see what’s new! just ring us at 707-944-1673 and ask for me!

By: Dave

Dave — Mon, 25 Jun 2018 03:33:47 +0000

Hi Maggie – this review needs a serious update – not sure how I let this go so long. If you see this, let me know and we can get something scheduled – perhaps one of your Grape to Glass tours 🙂
~ Dave

By: Andrew Massa

Andrew Massa — Mon, 23 Oct 2017 20:01:46 +0000

Hey guys,
I’m aware the sulphite experiment is no longer needed as I read in the above in the comments. And I fully understand that even if successful, implementing a new system would have been a drastic change on so many levels to the processes you’ve come to know and trust. Which means potential risk to the final product. Don’t mess with success. I get it.
But it was extremely interesting. The fact that you guys were working on a process to eliminate the need for so2 while still protecting the wine is incredible to me. Is there any information available to the public detailing this experiment? I would enjoy reading the research and data from this study. The lack of demand for sulphite free wine does not make it any less innovative. And credit should be given when credit is due. Always impressed,
Andrew

By: Dave

Dave — Wed, 28 Jun 2017 14:20:50 +0000

Barry – if you are interested in more no sulfite added wines (organic) – talk to Kelly Wheat up at Neal Family. He has been playing around with a few barrels recently. Also Mark Bunter of Bunter Spring Winery in Coombsville makes an organic Napa Syrah with no sulfites added.

As Maggie said, there isn’t much demand for it and I rarely come across it in the valley.
~ Dave

By: Maggie Bernat

Maggie Bernat — Tue, 27 Jun 2017 19:59:05 +0000

Hi Barry, we are going to end the experiment. We have a few vintages of no sulfur added to the wines but we don’t see a huge demand for it and we use so little of it in our wines anyway, it is just better to keep doing the best we can in the best manner we know how.

Maggie Bernat, manager at Bell

By: Barry Vanderwalt

Barry Vanderwalt — Fri, 16 Jun 2017 02:56:14 +0000

How is the low sulfite experiment going