On 30 May 2013, New York Times wine writer Eric Asimov wrote:
“The first question might be: Why are wineries so reluctant to document what goes into their wines? Ingredient labeling is voluntary, and very few wineries have stepped up. Bonny Doon Vineyard, Shinn Estate Vineyards and Ridge Vineyards deserve applause as notable exceptions.”
To read the full article at NYTimes.com, please click here.