Port of Walla Walla’s winery incubator program facilities. (Credit: Port of Walla Walla).

In SevenFifty Daily, I delve into how winery incubator programs are making the industry more accessible. “It can cost anywhere between several thousands to millions of dollars to open a winery, depending on a multitude of factors, such as the location, whether you also purchase a vineyard or facility, and if you plan to open a tasting room. This cost of entry keeps many could-be and would-be winemakers and winery owners from getting into the business. But across the U.S., winery incubator programs are working to change that.” 

In Wine-Searcher, Oliver Styles considers the implications of AI wine writing. “If anything a robot simply shows us what is important in wine writing and/or wine appreciation: ourselves. You can add other things too: opinion or individuality, for instance. You could even add “personality”, but a San Francisco-based AI bot probably has as much personality as at least half of the wine world, so that may be a little contentious.”

“Michael Martini [of Louis M. Martini winery], who was born into a Napa Valley wine dynasty and followed in the winemaking footsteps of his father and grandfather, died Tuesday after a brief battle with lung cancer. He was 73,” reports Tim Fish in Wine Spectator.

Vitisphere reports that the first leaves of they year have already appeared on French vines — before the end of pruning season.

Antonio Galloni provides an overview of the 2019 Barolo vintage in Vinous.

In Edible Monterey Bay, Laura Ness checks in with Warren Winiarski.

In VinePair, Nicolette Baker tests out a winemaking kit she found through an Instagram ad.

Wine Enthusiast offers a guide to Black-owned wineries around the world.