Foraged elderberries Ashanta Wines uses in a co-ferment. (Source: Ashanta Wines)

In the San Francisco Chronicle, Esther Mobley reports on how the couple behind Ashanta Wines are working with foraged elderberries, abandoned vines in urban Los Angeles and a historic Sonoma Mountain vineyard.

In Wine Enthusiast, Lauren Mowery covers what autumn in a vineyard looks like, and all the high hopes that come along with harvest season.

In the Drop, Sophie Kevany looks at French vineyards are turning away from tractors and back to horses.

In Food & Wine, Sherri McGee McCovey profiles Steffini Bethea, the woman on a mission to make Atlanta’s wine scene more inclusive.

Despite an intense heatwave, Oregon’s winemakers are excited about the 2021 vintage, according to W. Blake Gray in Wine-Searcher.

Julia Coney charts the rise of Muscadet in VinePair. “Melon de Bourgogne has notes of citrus and apple with high acidity. Because of these factors, it is often overlooked by wine professionals and consumers. However, this reputation is beginning to change, as a group of winemakers work to popularize the grape through exceptional winemaking and viticulture practices.”

In Meininger’s, Robert Joseph considers the export competition between South Africa’s raisins, grapes and wine—and the surprisingly low average price of wine in the UK.