A picture is worth a thousand yucks

O

Oswaldo Costa

Oswaldo Costa
DQWindmill.gif
2007 Errazuriz Wild Ferment Chardonnay Casablanca Valley 13.5%
Hand picked grapes, fermented at low temperatures with wild yeasts, aged then months on its lees in French oak. Awful white oak julep.

2006 Luca (Laura Catena) Laborde Double Select Syrah Uco Valley 14.4%
So named because old vines underwent double massale selection, first in the Rhone, then in Mendoza. Horrible red oak julep.
 
But Казимир Северинович Малевич rocks!

I had Errazuriz's Wild Ferment Pinot Noir recently and it was completely spoofed up despite the wild yeasts. And if they make wines using other yeasts, won't those other yeasts be the dominant in the so called wild ferments, too?
 
The label says "Our Wild Ferment wines are made with the wild yeasts that are naturally present on the grape skins and in the air." No sign of the word ONLY, since it's unlikely that they use a separate facility to avoid exposure to all the industrial yeasts used in the others. Even if they do it right, they go and mess everything up with the massive oak, showing that they just didn't get it.

The only reason for mentioning a wine like this is to denounce the marketing spiel, effective enough to find a spot on the august gondolas of Chambers.
 
originally posted by Ian Fitzsimmons:
Is there supposed to be an image in the square?
Click to expand...

Yes, it shows a wild yeast dressed up as a tiny lichen in the middle of the night when it was pitch black and no moon in the sky.
 
originally posted by Oswaldo Costa:
originally posted by Ian Fitzsimmons:
Is there supposed to be an image in the square?
Click to expand...

Yes, it shows a wild yeast dressed up as a tiny lichen in the middle of the night when it was pitch black and no moon in the sky.
Click to expand...

Thanks for shedding some light on the problem.
 
Even if they do it right, they go and mess everything up with the massive oak, showing that they just didn't get it.
Click to expand...
Since yeast type is often a fairly subtle effect, like terroir, it's easily overwhelmed by gobby methods such as very long hangtime, finishing fermentation in barrels, generous new oak, etc.
 
originally posted by Oswaldo Costa:
originally posted by Ian Fitzsimmons:
Is there supposed to be an image in the square?
Click to expand...

Yes, it shows a wild yeast dressed up as a tiny lichen in the middle of the night when it was pitch black and no moon in the sky.
Click to expand...
That's what I thought it showed. Thanks for the verification.
 
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