SFChron: Bonne On Calif Whites

JonBonne writes on a new age for Calif whites in ystrday's Chron:
SFChron:BonneOnWhites

This is an extremely well written article that you seldom see in wine writing these days.
Tom

JonBonne writes on a new age for Calif whites in ystrday's Chron:
SFChron:BonneOnWhites

This is an extremely well written article that you seldom see in wine writing these days.

Thanks for the link, Tom. Got to taste the Arnot-Roberts version of that wine when I visited them in the Spring. Very nice, but I worry what prices these field blend whites will go for.

Mark Lipton

I really enjoyed the writing of this article (I thank my lucky stars every time I see a byline that isn't W. Blake Grey) but I have a question about the tasting notes. Specifically, Napa-Sonoma Counties Sauvignon Blanc, 14.1%. "Acidity from a lean vintage..." Russian River Valley, 14.5%. "Acidity adds an edge..." Amador County Verdelho, 14.1%. "...a limpid texture that adds weight to the grape's lime-rickey tartness." Napa Valley, 14%. "...electric acidity, which adds a pleasing bite."

Is it really possible that these 14%+ wines from warm areas have decent acidity? Cause that would really be a second coming of California white wines... Usually 14% is my cue that I'm about to taste an acidity-free ooze monster, but then again I'm also gunning for my membership in the anti-flavor wine elite.

Walt

I really enjoyed the writing of this article (I thank my lucky stars every time I see a byline that isn't W. Blake Grey) but I have a question about the tasting notes. Specifically, Napa-Sonoma Counties Sauvignon Blanc, 14.1%. "Acidity from a lean vintage..." Russian River Valley, 14.5%. "Acidity adds an edge..." Amador County Verdelho, 14.1%. "...a limpid texture that adds weight to the grape's lime-rickey tartness." Napa Valley, 14%. "...electric acidity, which adds a pleasing bite."
Is it really possible that these 14%+ wines from warm areas have decent acidity? Cause that would really be a second coming of California white wines... Usually 14% is my cue that I'm about to taste an acidity-free ooze monster, but then again I'm also gunning for my membership in the anti-flavor wine elite.
Walt

Yeah...I noticed that too, Walt. I would guess that there was acid added at fermentation.
Tom

In just a few years of growing grapes at my home, I have seen enough variance in sugar, TA, pH levels to tell you that its quite possible. I have no idea about the specific wines, however, 14% alc is only 24 brix if one gets there directly instead of picking at higher brix and watering back or some other method to reduce alc. Depending upon the grape, location and canopy management is it definetly possible to have natural acidity and 14% alc from 24 brix grapes.