It’s incredible what difference a month can make. Since we’ve last written, Chef Sara has advanced on Top Chef and won the hearts of fans and judges through her love of tiny fish, tiny dogs, yogurt and her oh-so memorable giggle.

It's the season we've all been holding on for! With sunshine and bud-break on the mind, we've been anticipating winter's end long enough. It seems that April is the commencement of life here on MSR as we welcome baby lambs, a new vintage cycle, our 2020 Pinot Blanc release... and did we mention baby lambs?!

We are officially counting down the days until the spring equinox. The afternoons are stretching longer into the evenings, and crocus and daffodils, the heralds of spring, are showing their colors proudly. At Mineral Springs Ranch, lambing season is upon us and with three pregnant ewes, there’s a chance we’ll have a drove of new babies to add to our fleece flock. In truth, we know March to be the joker of the year, teasing with signs of spring while still producing ample rainy, cloudy days. C’est la vie!

We’re at the end of winter, and you can feel it in the chill resting over the farm. While it may seem we’ve hit a seasonal lull at Mineral Springs Ranch, there are signs everywhere that change is afoot. Spring bulbs have already pushed through the soil, hazelnut blooms are showing off their yellow torpedoes of pollen, and calving season is well underway.