Moderators: Jenise, Robin Garr, David M. Bueker
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Jenise
FLDG Dishwasher
43611
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Hoke wrote:To which I might add that one of the great changes in SB over the last few years, also largely attributed to the New Zealanders, is the increasing use of anaerobic fermentation for SB.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Hoke wrote:Seal that baby up in a screwcap bottle geared for no oxygen exchange, and when you open the bottle you get all the immediate, unadulterad, unoxygenated (i.e., uncorroded) freshness of the wine!
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Rahsaan wrote:Hoke wrote:Seal that baby up in a screwcap bottle geared for no oxygen exchange, and when you open the bottle you get all the immediate, unadulterad, unoxygenated (i.e., uncorroded) freshness of the wine!
What are the implications for complexity and aging potential?
I.E. when you emphasize freshness do you mean it is an extra-intense smack of simple primary fruit. Fresh as it may be?
Hoke wrote:Can I get back to you on that?
Robin Garr wrote:Likely originating in Bordeaux and, like its cousin Cabernet Sauvignon probably originally a wild ("<i>sauvage</i>") grape though under cultivation for 1,000 years or more, Sauvignon Blanc is sometimes labeled just-plain "Sauvignon," just as Cabernet Sauvignon often goes by just-plain "Cabernet."
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Mark Lipton wrote:Robin Garr wrote:Likely originating in Bordeaux and, like its cousin Cabernet Sauvignon probably originally a wild ("<i>sauvage</i>") grape though under cultivation for 1,000 years or more, Sauvignon Blanc is sometimes labeled just-plain "Sauvignon," just as Cabernet Sauvignon often goes by just-plain "Cabernet."
Cousin, Robin?? Surely you mean child, since it has been firmly established that Cabernet Sauvignon resulted from a cross of Sauvignon and Cabernet Franc. Or have you lived in Kenucky for too long now to make those fine distinctions?
Mark Lipton
Jenise
FLDG Dishwasher
43611
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Hoke wrote:So....you have any expertise to add to my bumbling dissertation on anaerobic fermentation, Mark?
Hoke wrote:To which I might add that one of the great changes in SB over the last few years, also largely attributed to the New Zealanders, is the increasing use of anaerobic fermentation for SB.
It's made a significant difference in how the wine expresses itself, as it allows SB to keep its initial intense, focused, exuberant freshness and liveliness.
Carl Eppig
Our Maine man
4149
Tue Jun 13, 2006 1:38 pm
Middleton, NH, USA
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Robin Garr wrote:Hoke wrote:To which I might add that one of the great changes in SB over the last few years, also largely attributed to the New Zealanders, is the increasing use of anaerobic fermentation for SB.
It's made a significant difference in how the wine expresses itself, as it allows SB to keep its initial intense, focused, exuberant freshness and liveliness.
Do you happen to know if Bonterra's excellent new Sauvignon Blanc uses this technique, Hoke? Unfortunately, the Website seems to be outdated ... doesn't list it.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Carl Eppig wrote:Our go to Ca SBs have been the ones from Kenwood. Very reliable year in year out. Unfortunately the price has been creeping up a bit.
Hoke wrote:Yep, it does, Jenise.
I'd describe it as California...with a New Zealandish accent. It's not loaded down with the cat pee and green pepper; not green or unripe, more the floral than the pyrazine. And it's packed with fresh, tangy grapefruit and mango and loaded with acidity.
And it's screwcap. Our first one. I hope not the last (and probably not).
(Disclaimer for those who don't know: I work with Bonterra Vineyards.)
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Hoke wrote:I'm also interested in seeing how this wine ages...although it's going to be tough keeping my hands off it to find out; but then, for me that's always the way it is.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Dan Smothergill wrote:The range of winemaking practices is truly enormous. I was at a meeting last weekend where a very good winemaker, originally from France, mentioned that when he arrived in the US he couldn't believe that it was not standard practice to deliberately introduce oxygen several days after the onset of primary fermentation. He said this is one of the few absolutes he learned in France.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Bob Parsons Alberta. wrote:Hoke, I have been checking out the Bonterra selections on the shelves here and am keen to sample some. The Grill has the cab sauv on their winelist and local store has a fair selection. Maybe an Open Mike would be a good idea, bet a few here would be interested. JR, Brian, Bob R come to mind right away. You could take part with a few comments naturally. What do you think?
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