If there was ever an American wine that was pure, unadulterated glou-glou, the Broc Valdiguié is it. Bright, fresh and very "natural" feeling. That kind of light bugspray thing that I get with semi-carbonic (or is this full?) wines of all types. Fruity without being juicy, hints of mineral without being intensely mineral, stays together in the mouth without being structured. Chugga-lug Pooh Bear, this was gone in a jiffy.
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2013 Broc Valdiglouglou
- Thread starter VLM
- Start date
Oswaldo Costa
Oswaldo Costa
FWIW, I don't believe there is such a thing in practice as full carbonic, since many of the grapes at the bottom of the tank are crushed by those on top, making them ferment conventionally. According to a winemaker friend: Pure intracellular fermentation does not exist outside of a laboratory setting because only 2% of the final alcohol can form inside the berry, where malic acid (instead of sugar) is broken down into alcohol by enzymatic action (without the influence of yeasts). This happens for the first few days, but soon the skins are broken, yeasts come into play, and the remaining 10% alcohol are obtained identically to any other fermentation.
Kay Bixler
Kay Bixler
Napa gamay!
originally posted by Oswaldo Costa:
FWIW, I don't believe there is such a thing in practice as full carbonic, since many of the grapes at the bottom of the tank are crushed by those on top, making them ferment conventionally. According to a winemaker friend: Pure intracellular fermentation does not exist outside of a laboratory setting because only 2% of the final alcohol can form inside the berry, where malic acid (instead of sugar) is broken down into alcohol by enzymatic action (without the influence of yeasts). This happens for the first few days, but soon the skins are broken, yeasts come into play, and the remaining 10% alcohol are obtained identically to any other fermentation.
Full carbonic is different from semi-carbonic because it happens in an anaerobic environment. Semi-carbonic isn't really a great descriptor, as has been discussed in the past since it is more submerged cap.
Both of these differ from standard fermentation and neither results in complete intracellular fermentation for all grapes.
originally posted by Kay Bixler:
Napa gamay!
I know!!!!
originally posted by VLM:
2013 Broc ValdiglouglouIf there was ever an American wine that was pure, unadulterated glou-glou, the Broc Valdiguié is it. Bright, fresh and very "natural" feeling. That kind of light bugspray thing that I get with semi-carbonic (or is this full?) wines of all types. Fruity without being juicy, hints of mineral without being intensely mineral, stays together in the mouth without being structured. Chugga-lug Pooh Bear, this was gone in a jiffy.
Good to hear and will prompt me to give them another try, next time I'm back in the 'hood. I recently opened a 2010 Broc Whole Cluster Cab Franc that was carbonic but not particularly CF. Nothing wrong with it per se, but nothing to attract my attention. I can see his approach being more suited to Valdiguie.
p.s. The Hobo Zin I opened recently was a far more convincing statement re the New California schtick.
Mark Lipton
originally posted by MLipton:
originally posted by VLM:
2013 Broc ValdiglouglouIf there was ever an American wine that was pure, unadulterated glou-glou, the Broc Valdiguié is it. Bright, fresh and very "natural" feeling. That kind of light bugspray thing that I get with semi-carbonic (or is this full?) wines of all types. Fruity without being juicy, hints of mineral without being intensely mineral, stays together in the mouth without being structured. Chugga-lug Pooh Bear, this was gone in a jiffy.
Good to hear and will prompt me to give them another try, next time I'm back in the 'hood. I recently opened a 2010 Broc Whole Cluster Cab Franc that was carbonic but not particularly CF. Nothing wrong with it per se, but nothing to attract my attention. I can see his approach being more suited to Valdiguie.
p.s. The Hobo Zin I opened recently was a far more convincing statement re the New California schtick.
Mark Lipton
Sometimes Chris' wines can taste more of winemaking approach with the grape just adding shading, but they are delicious.
Kenny's wines are more traditionally made and I love the zinfandels. The Branham Vineyard from Rockpile is outstanding.