I recently sat down with Mimi Casteel, a winemaker and researcher, to learn about her theories on how a vineyard’s microflora is critical in creating a wine’s terroir.
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Wildfires raged throughout Oregon, not far from the acreage she rented to cultivate over 20 acres of grapes. The smoke was so severe that she had to turn off her home's fire alarms. For days, a dark cloud loomed on the horizon.