Huet 2.0

T

Thor

Thor Iverson
"Ive come to realize over the past few years with Nol that what winemakers always like to say, that wine is 95 percent made in the vineyards and five percent in the cellar, is really bunk." - Anthony Hwang
 
Can we get any firsthand insight from the Salon-Goers about how these new pressing methods have changed the wines in recent years? Noticeable differences on some cuvees?
 
originally posted by Rahsaan:
Can we get any firsthand insight from the Salon-Goers about how these new pressing methods have changed the wines in recent years? Noticeable differences on some cuvees?
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I'd just like to know what these "new" methods are.
Best, Jim
 
originally posted by Thor:
Huet 2.0"Ive come to realize over the past few years with Nol that what winemakers always like to say, that wine is 95 percent made in the vineyards and five percent in the cellar, is really bunk." - Anthony Hwang
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He repeated the same thing to me when I tasted the Kiralyudvar wines with him.

There are a lot of decisions that go into other things, such as how you press the grapes. We spoke for a while about modeling how one could simulate a vertical press with a bladder press using mathematical models. His background was in physics, so he geeks out on this stuff in a similar way that I do, including statistical tracking of the vineyards.

FWIW, I quite enjoyed the wines, both Huet and Kiralyudvar.
 
originally posted by Thor:
Huet 2.0"Ive come to realize over the past few years with Nol that what winemakers always like to say, that wine is 95 percent made in the vineyards and five percent in the cellar, is really bunk." - Anthony Hwang
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And BTW, another bit of great commentary from Peter. It was a pleasure to be able to taste with him and compare notes over the week. I can't think of a more thoughtful writer on wine than Peter. I wish he participated here.
 
He's an excellent writer, agreed. I seem to remember that the last time he participated with us (perhaps back on Therapy), he was correcting you re: Champagne and terroir.

But there's very little upside, and quite a potential downside, in a big-name professional writer participating in a public wine forum. Reading, yes. But not posting.
 
originally posted by Rahsaan:

Can we get any firsthand insight from the Salon-Goers about how these new pressing methods have changed the wines in recent years? Noticeable differences on some cuvees?
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Sigh.

Does no one read my stuff? Pinguet has been on about pressing for years. His new pressing sensitivity and protocol was particularly noted in the context of 2004 and 2006. It shows itself prominently in the texture of the wines, with more finesse and less phenolics. Some Salon-goers have wrung their hands on public fora about whether the new wines will age in the same trajectory.
 
originally posted by SFJoe:
Pinguet has been on about pressing for years. His new pressing sensitivity and protocol was particularly noted in the context of 2004 and 2006. It shows itself prominently in the texture of the wines, with more finesse and less phenolics. Some Salon-goers have wrung their hands on public fora about whether the new wines will age in the same trajectory.
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Now that you mention it, that does sound familiar.

Will need to refresh the memory with more tasting.
 
originally posted by SFJoe:
originally posted by Rahsaan:

Can we get any firsthand insight from the Salon-Goers about how these new pressing methods have changed the wines in recent years? Noticeable differences on some cuvees?
Click to expand...

Sigh.

Does no one read my stuff? Pinguet has been on about pressing for years. His new pressing sensitivity and protocol was particularly noted in the context of 2004 and 2006. It shows itself prominently in the texture of the wines, with more finesse and less phenolics. Some Salon-goers have wrung their hands on public fora about whether the new wines will age in the same trajectory.
Click to expand...

We talked for a good bit about taming chenin and furmint in to elegance. Pressing is part of it.
 
Elegance at the expense of phenolics? I guess it is all personal preference but for me that would be a tough trade off.

I do love those phenolics.

Like Rahasan, I am willing to do more tasting research before deciding.
 
Mark inspired me to look up 'phenolics,' and found a very lucid article in the Wikipedia, Here, for those who enjoy such

The article's cited references are all to Jancis Robinson and the Oxford Companion, so perhaps she even wrote the article herself.
 
originally posted by The Latin Liquidator:
originally posted by Chris Coad:
Does no one read my stuff?
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Ooh! Ooh! I do, I do!

No matter how much VLM mocks me for it!
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SFJoe has a very dedicated readership. Next time the VLM mocks you, bring him to me...
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Except this year, who do you think is having to sub in? C'mon, guess...
 
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