Let me continue my Syrah Therapy. This thread, some old threads on Wine Berserkers where Disorder descended (including the thread I just found entitled insultingly “Does Texier suck?”), my own amateurish thoughts on winemaking, and what will be lost to me personally given my understanding that Marcel Juge has stopped making wine have all lead me to one place. I want to know how people like Allemand, Levet, Gilles, Benetiere, Ferme de Sept Lunes, Gonon, J-M Stephan, Paris, Balthazar, and Barge make their Syrah wines—the details about the what, how, and why and the historical development. Similarly to the way Eric has developed his own practices based in part on the practices of Juge, Verset, Gentaz, and others and explained them in detail on the boards over the years. (I could make a list here of topics of interest — viticultural and sorting practices, whole cluster versus destemming, fermentation, aging .... It seems to me that particularly the management of the fermentation process has a profound effect on Syrah wines.) But details at the level I’m interested in are almost impossible to find on the internet for these folks. I’ve only seen snippets.
Nathan, Keith, others, does your knowledge run this deep? Where does one find this information other than during a long visit to the cellar?
