Recent content by Gideon at Clos Saron

Consider this as my elaborate ceremonial thanks for the welcoming festivities

My concerns are usual not the same as these other guys. We typically are not concerned about oxidation, since usually we work with grapes that contains unusually high levels of anthcyanins and phenolics and are not prone to oxidation; rather are very reductive. Hence no SO2 at bottling. On the...

Not checked, sorry. Historically, red wines from our region, vineyards, grapes, are usually between 3.1-3.5, mostly somewhere in the middle of this range. The Pinot with its 13.1% alcohol, is probably around 3.2-3.3.

Bring it to our cellar. :)

I have certainly seen early "oxydation" vanish in time. Often in our whites and rose, a couple of times with Pinot. I also have seen bret aromas decrese in time - not vanish, but somehow get re-integrated in the wine to some degree. And early signs of high VA sometime seem to get re-intergrated...

I am certainly concerned and saddened to hear whenever anybody has a bad experience with our wines. The sulfite addition question is something I live with, not something I have yet resolved... Specifically to the 09 Pinot: The 09 Pinot did get one shot of 35ppm at crush, and none thereafter. I...