Hey, Cole.

I will be working with a bit of fruit from that ranch this year. Given the heat-wave that has slipped into the picture, along with all the other strangeness thus far this year, my excitement may well be part anxiety. Let's all cross fingers, please
 
So cool. Can we do a WD prearrival? That would be funny, and delightful. A WD barrel? I don't even know the varietal.
 
originally posted by Steve Edmunds:
if it were one variety, what would your guess be as to which one? Just curious.
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Do you mean which variety among those listed (Cabernet Sauvignon, Pinot Noir, Merlot, Riesling and Chardonnay) as being planted on the ranch?
 
originally posted by Steve Edmunds:
if it were one variety, what would your guess be as to which one? Just curious.
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Personally, I'd love to see what you would do with a Bordeaux cultivar just for shits and grins.

Hope you're doing well, Steve.
 
So what kind of climate IS it? Bordeaux/Burgundy country or Jura-country? Seems like a weird mix of grapes to plant alongside cabernet.
 
Mark S;

it's pretty much Mendocino County high desert, I'd say. Kind of place I'd be more inclined to bet on later-ripening grapes to make the most interesting wine. At Cole, I think those are Riesling and Cabernet Sauvignon. (Cab Franc might be pretty nice there, I suspect.) I don't really think earlier-ripeners, i.e., the Pinots, Gamay, Chardonnay, et al, are the best choices. Mondeuse might be interesting, Roussanne, perhaps. If Poulsard is late, it might be of interest.

California's North Coast has, for the most part, sufficient overnight cooling, to assure the possibility of preserving a reasonable level of acidity, though one of the salient features of climate change has been a notable rise in overnight temps. But Alpine it ain't, by my reckoning.

Jeff; not Merlot, though I believe I recall a Merlot that wasn't bad, years back, from Chateau St Jean. Quite structured, probably far too ambitious, and definitely not pointed in the direction of charm.
 
originally posted by Steve Edmunds:
Jeff; not Merlot, though I believe I recall a Merlot that wasn't bad, years back, from Chateau St Jean. Quite structured, probably far too ambitious, and definitely not pointed in the direction of charm.
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I had supposed it to be either merlot or riesling because you are concerned about extra heat and those would be the ones most sensitive.
 
originally posted by Brian C:
originally posted by VLM:
cultivar
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Thank you.
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The usage is fine (while varietal was not), but obviously, under the category of a single BX variety, there could (and probably are) be multiple cultivars either from selection massale or a clonal selection program.
 
originally posted by mark e:
originally posted by Brian C:
originally posted by VLM:
cultivar
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Thank you.
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The usage is fine (while varietal was not), but obviously, under the category of a single BX variety, there could (and probably are) be multiple cultivars either from selection massale or a clonal selection program.
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Just happy to see the word. I have been seeing the blight of “varietal” steadily creeping into my field as well (vegetable seed/ plant breeding). “Cultivar” is what I am encouraging people to turn to when they mean “variety” but feel a need to sound fancier or more sophisticated.
 
You all know I did the varietal thing to get this thread moving, right? Glad to see the disorderlies continue their pedantry.

I honestly have never been a big grammarian. Much more of a make it work for you type.
 
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