Chionetti Dolcetto retrospective

Now Levi, that is just silly. I thoroughly appreciated the wine of another importer, Chionetti, in my previous post. And I already answered your question, in the same post; 'San Fereolo' means the cru, not the producer.

And my original point was 'I don't think most Dolcetto producers think of their wine as ageworthy.' If I concede purely for the sake of argument that one producer, or a few, think of their wines that way it doesn't negate what I said, obviously.

I didn't invent this idea, either; I corresponded with Luca M, who many of you know, on the same subject some years ago. It seemed/seems odd that a wine that has Dolcetto's characteristics when young, particularly at the top end (Boschi di Berri, for example), doesn't develop in bottle the way one would expect. There have been a number of experiments with different sizes of barrel to try to create wines with different structure, but to my taste none of them have been very successful, to my taste. My Dogliani producer is at very high elevation for the zone, 500 meters, which gives fresh acidity but doesn't seem to make the wines more ageable.
 
originally posted by Oliver McCrum:
Now Levi, that is just silly. I thoroughly appreciated the wine of another importer, Chionetti, in my previous post. And I already answered your question, in the same post; 'San Fereolo' means the cru, not the producer.

And my original point was 'I don't think most Dolcetto producers think of their wine as ageworthy.' If I concede purely for the sake of argument that one producer, or a few, think of their wines that way it doesn't negate what I said, obviously.

I didn't invent this idea, either; I corresponded with Luca M, who many of you know, on the same subject some years ago. It seemed/seems odd that a wine that has Dolcetto's characteristics when young, particularly at the top end (Boschi di Berri, for example), doesn't develop in bottle the way one would expect. There have been a number of experiments with different sizes of barrel to try to create wines with different structure, but to my taste none of them have been very successful, to my taste. My Dogliani producer is at very high elevation for the zone, 500 meters, which gives fresh acidity but doesn't seem to make the wines more ageable.
Click to expand...

Oliver,

Scroll back, your original point was: "I've never found Dolcetto to gain anything to replace the fruit notes that it loses with age"

I gave you specific examples of wines that do gain something with age, and you have still not addressed whether you have had the wines of Flavio Roddolo, Brovia's Solatio, or Giacosa's Dolcetto with age. And you haven't said which San Fereolo "San Fereolo" vintage you found tarry, although I invited you to do so. Your opinion seems hazy on the point, frankly. You raised the objection, now please back it up. It isn't silly it all, this is something you said, and then you got evasive about why you said it, and instead have tried to focus on me, not the wines. As I said before, if you haven't had the some of the best Beaujolais producers, you might not think much of Beaujolais' ability to age. And it does seem here in this last comment that you are considering your experience with your producer more fully, than say, experience with Flavio Roddolo's wines.

Have you visited Berri? There is a lot of chemical farming in the area, it is sandy, and it is cold up there. I am not sure that that is what gives ageable wines. In fact, there are specific examples where Dolcetto from sandy parcels has not been particularly ageable.

In the end you are trying to prove a negative. It is hard going in a debate if someone trying to prove a negative doesn't admit that a few counter examples are proof enough.
 
originally posted by Oliver McCrum:
Now Levi, that is just silly. I thoroughly appreciated the wine of another importer, Chionetti, in my previous post. And I already answered your question, in the same post; 'San Fereolo' means the cru, not the producer.

And my original point was 'I don't think most Dolcetto producers think of their wine as ageworthy.' If I concede purely for the sake of argument that one producer, or a few, think of their wines that way it doesn't negate what I said, obviously.

I didn't invent this idea, either; I corresponded with Luca M, who many of you know, on the same subject some years ago. It seemed/seems odd that a wine that has Dolcetto's characteristics when young, particularly at the top end (Boschi di Berri, for example), doesn't develop in bottle the way one would expect. There have been a number of experiments with different sizes of barrel to try to create wines with different structure, but to my taste none of them have been very successful, to my taste. My Dogliani producer is at very high elevation for the zone, 500 meters, which gives fresh acidity but doesn't seem to make the wines more ageable.
Click to expand...

Oliver,

Scroll back, your original point was: "I've never found Dolcetto to gain anything to replace the fruit notes that it loses with age"

I gave you specific examples of wines that do gain something with age, and you have still not addressed whether you have had the wines of Flavio Roddolo, Brovia's "Solatio," or Giacosa's Dolcetto with age. And you haven't said which San Fereolo "San Fereolo" vintage you found tarry, although I invited you to do so. Your opinion seems hazy on the point, frankly. You raised the objection, now please back it up. It isn't silly it all, this is something you said, and then you got evasive about why you said it, and instead have tried to focus on me, not the wines. As I said before, if you haven't had some of the best Beaujolais producers, you might not think much of Beaujolais' ability to age. And it does seem here in this last comment that you are considering your experience with your producer more fully, than say, experience with Flavio Roddolo's wines.

Have you visited Berri? There is a lot of chemical farming in the area, it is sandy, and it is cold up there. I am not sure that that is what gives ageable wines. In fact, there are specific examples where Dolcetto from sandy parcels has not been particularly ageable. The sand, of course, is the reason the vines have not had the louse infecting them.

In the end you are trying to prove a negative. It is hard going in a debate if someone trying to prove a negative doesn't admit that a few counter examples are proof enough.
 
You must log in or register to reply here.
Back
Top