Oliver McCrum
Oliver McCrum
For myself, I would accept the variation one finds in a batch of artisanal bread or cheese, which is to say I would accept superficial variation (tartrates, for example) but not variation in the essential character of the thing. It seems to me that having a given wine with bottles that are very bretty and bottles that are not bretty at all is like having a given cheese where some wheels are like Roquefort and some like Cheddar.
It seems to me that you can have a very unintrusive winemaking regimen and very little variation, although if you add low-SO2 bottling that changes, particularly for white wines.
It seems to me that you can have a very unintrusive winemaking regimen and very little variation, although if you add low-SO2 bottling that changes, particularly for white wines.