Ian Fitzsimmons
Ian Fitzsimmons
The Corton Triangle includes Savigny - since you mention Bize in the same breath - and ... Pernand, as well as Corton proper? P'haps Ladoix?
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2006 Pavelot Pernand-Vergelesses Les Vergelesses
- Thread starter maureen
- Start date
originally posted by Tom Blach:
Chaptalisation is a traditional practice in Burgundy, used even in 2003 by the Domaine De La Romanee Conti, no less.
Interesting. Do you know why they did that? It can hardly have been shortage of natural sugars in 2003. Did they also acidify?
Oswaldo Costa
Oswaldo Costa
Yes, strange to hear about that in 2003, unless, of course, they wanted to out-ferment their peers in order to manufacture the world-renown complexity that is required every year.
In any case, pleading "traditional practice" would be interesting for someone supposedly biodynamic (regardless of what biodynamics says about sugar additions; anyone?).
In any case, pleading "traditional practice" would be interesting for someone supposedly biodynamic (regardless of what biodynamics says about sugar additions; anyone?).
AFAIK totally allowed, as long as you use Kosher sugar.o what biodynamics says about sugar additions; anyone?).
Steven Spielmann
Steven Spielmann
I don't see anything wrong with a purism that eschews traditional practice.
Ian Fitzsimmons
Ian Fitzsimmons
Biodynanism governs agricultural practices; do its guidelines extend to cover post-harvest processing, as well?
Oswaldo Costa
Oswaldo Costa
originally posted by Ian Fitzsimmons:
Biodynanism governs agricultural practices; do its guidelines extend to cover post-harvest processing, as well?
To some extent. It requires native yeasts.
Oswaldo Costa
Oswaldo Costa
originally posted by SFJoe:
AFAIK totally allowed, as long as you use Kosher sugar.o what biodynamics says about sugar additions; anyone?).
So is sulfur, as long as it's Wiccan. To close the circle, all we need now is their tartaric regimen.
Sharon Bowman
Sharon Bowman
originally posted by Oswaldo Costa:
So is sulfur, as long as it's Wiccan.
Good one.
Claude Kolm
Claude Kolm
A common misperception about 2003 is that all wines were high in alcohol. Some were, but the heat caused many of the vines to shut down and so the grapes did not get all that ripe.
Oswaldo Costa
Oswaldo Costa
originally posted by Claude Kolm:
A common misperception about 2003 is that all wines were high in alcohol. Some were, but the heat caused many of the vines to shut down and so the grapes did not get all that ripe.
Interesting. When a vine shuts down, the grower stil has a few hours to pick before the grapes start to shrivel/rot/die? Nothing negative starts to happen immediately, like a sort of vinous rigor mortis? Are these grapes mixed in with those from vines that didn't shut down, lowering the average alcohol, or are they sold off or used to make a separate bottling? The mind reels...
originally posted by Oswaldo Costa:
Shutter Homeoriginally posted by Claude Kolm:
A common misperception about 2003 is that all wines were high in alcohol. Some were, but the heat caused many of the vines to shut down and so the grapes did not get all that ripe.
Interesting. When a vine shuts down, the grower stil has a few hours to pick before the grapes start to shrivel/rot/die? Nothing negative starts to happen immediately, like a sort of vinous rigor mortis? Are these grapes mixed in with those from vines that didn't shut down, lowering the average alcohol, or are they sold off or used to make a separate bottling? The mind reels...
I think the general point is to do some reading on viticulture/oenology before Feiring it up with your lists of naughty and nice.
Jay Miller
Jay Miller
I liked the 2006 Pavelot Pernand-Vergelesses Les Vergelesses quite a bit though Brad thought it fruitless.
originally posted by Oswaldo Costa:
Shutter Homeoriginally posted by Claude Kolm:
A common misperception about 2003 is that all wines were high in alcohol. Some were, but the heat caused many of the vines to shut down and so the grapes did not get all that ripe.
Interesting. When a vine shuts down, the grower stil has a few hours to pick before the grapes start to shrivel/rot/die? Nothing negative starts to happen immediately, like a sort of vinous rigor mortis? Are these grapes mixed in with those from vines that didn't shut down, lowering the average alcohol, or are they sold off or used to make a separate bottling? The mind reels...
A shut-down vine is not a dead plant, Oswaldo. The grapes aren't dying, either, just not ripening any further. What that means is that you can end up with green tannins, high acidity and relatively low sugar levels, even in a blisteringly hot year like '03.
Mark Lipton
originally posted by Jay Miller:
I liked the 2006 Pavelot Pernand-Vergelesses Les Vergelesses quite a bit though Brad thought it fruitless.
Why do you set up those two observations in opposition to one another, Jay? I'd have thought that they would be the expected pairing.
Mark Lipton
Oswaldo Costa
Oswaldo Costa
originally posted by MLipton:
originally posted by Oswaldo Costa:
Shutter Homeoriginally posted by Claude Kolm:
A common misperception about 2003 is that all wines were high in alcohol. Some were, but the heat caused many of the vines to shut down and so the grapes did not get all that ripe.
Interesting. When a vine shuts down, the grower stil has a few hours to pick before the grapes start to shrivel/rot/die? Nothing negative starts to happen immediately, like a sort of vinous rigor mortis? Are these grapes mixed in with those from vines that didn't shut down, lowering the average alcohol, or are they sold off or used to make a separate bottling? The mind reels...
A shut-down vine is not a dead plant, Oswaldo. The grapes aren't dying, either, just not ripening any further. What that means is that you can end up with green tannins, high acidity and relatively low sugar levels, even in a blisteringly hot year like '03.
Mark Lipton
I understand it's not dead, but the grapes just sit there, not ripening any further, but also not dying? If the vine is not nourishing them, I wouldn't expect heat and light to be enough to keep them alive.
The monkey is right, I should attend UC Davis, doubtless a barrelful of monkeys.
U
Unknown
Guest
originally posted by MLipton:
originally posted by Jay Miller:
I liked the 2006 Pavelot Pernand-Vergelesses Les Vergelesses quite a bit though Brad thought it fruitless.
Why do you set up those two observations in opposition to one another, Jay? I'd have thought that they would be the expected pairing.
Mark Lipton
Indeed, when back in August Jay described 2007 Fourrier Gruenchers as "pure and lovely though a bit fruit forward", he should have referred to himself in third person
originally posted by Jay Miller:
I liked the 2006 Pavelot Pernand-Vergelesses Les Vergelesses quite a bit though Brad thought it fruitless.
glad you liked it - I was taking a risk, recommending that to you.
originally posted by VLM:
originally posted by Oswaldo Costa:
Shutter Homeoriginally posted by Claude Kolm:
A common misperception about 2003 is that all wines were high in alcohol. Some were, but the heat caused many of the vines to shut down and so the grapes did not get all that ripe.
Interesting. When a vine shuts down, the grower stil has a few hours to pick before the grapes start to shrivel/rot/die? Nothing negative starts to happen immediately, like a sort of vinous rigor mortis? Are these grapes mixed in with those from vines that didn't shut down, lowering the average alcohol, or are they sold off or used to make a separate bottling? The mind reels...
I think the general point is to do some reading on viticulture/oenology before Feiring it up with your lists of naughty and nice.
Brilliant, Nathan!