Royston Brewery, Baldock Street.
On 21 September 1725, the Royston brewery was bought by Robert Phillips from Radstock ie Radwell and mentioned as the founder in a later obituary. Around 1759 it passed to his son John I (b1713). The original article suggested that Robert was around 50 when he bought the brewery, so would have been in his eighties. Why not to his eldest sons William (b1704), Robert (b1705) or Michael (b1708), who are identified in notes from descendants now living in New Zealand? Was the focus on milling and baking in this period, or had they involved elsewhere eg Oxford and Coventry? John I apparently died unmarried in 1786 and the brewery passed to his nephew John II (b1755), one of the sons of another brother Thomas (b.1712) in Stamford.
Grape Radio to be Honoured at The Podcast and Portable Media Expo in Ontario, California
Mission Viejo, CA September 21, 2006 — Podcast & Portable Media Expo today announced that Grape Radio and Leo Laporte are the 2006 recipients of the conference’s “Podcast of the Year,” award.
Awards are voted on by a five-person committee, which is comprised of active podcasters and those who work in online media. Winners will be recognized at a special reception on Friday, September 29, 2006 at 5 p.m. at the Ontario Marriott.
Podcast of the Year–GrapeRadio.com, launched in January 2005, is a show aimed at providing wine enthusiasts with the latest interviews, wine news, and industry trends.
“We’re truly honored to receive this award,” said Jay Selman, co-host and producer of Grape Radio. “The entire team has worked hard to create a quality podcast. GrapeRadio.com has given us the opportunity to explore a deep passion of ours.”
The Grape Radio staff also includes Brian Clark, Co-Host; Eric Anderson, Co-Host/Editor; and Michael Geoghegan, creator.
Verdad 2006 Albariño
Ibarra-Young Vineyard, Santa Ynez Vineyard, California Wine, 750ml
The grapes for this wine were harvested on September 21, 2006 about two weeks later than normal. The grapes were picked at 22.0 degrees brix with 3.17 pH and 8.55 total acidity. The quality of the fruit was outstanding with fine balance. The grapes were whole cluster pressed, the must settled for three days at 55 degrees F. 75% of the must was put into a stainless steel tank and fermented slowly for almost five months at a temperature between 52 – 57 degrees F. The balance of the must was fermented in neutral barrels. The lots were blended prior to bottling in February. The wine is medium bodied and has lovely aromatics with hints of orange blossom, lemon peel and figs with flavors of tart apple, bitter almonds, minerals and a bright citrus finish. The wine has a lush fruit quality to it, with great length. ” “2005 Primitivo
The 2005 Collier Falls Primitivo initial bottling has an intense dark red color with aromas of red current and blackberry on the nose. Black pepper and clove spice coupled with soft tannins give the wine an elegant finish. Aging in French and American oak barrels (33% new American oak). – Mike Lancaster, Winemaker