I was thinking this weekend (yeah....it does happen on rare occasions) about skin-contact Chards.
You can take decent Chard grapes from some vnyds, like Montrachet, Vaudesir, Alpine, Hirsch, Savoy, etc and make a decent Chard wine.
Chards that display varietal character, terroir, minerality, new Fr.oak...all that crap that wine geeks go ape over.
I find that most LakeCounty SauvBlancs are singularly boring until you starrt to make them with skin-contact. Then they can become
very interesting wines.
Perhaps it would be possible to raise the aforementioned Chards to an even higher level by making them with skin-contact?
Perhaps you could take a boring Lodi Chard and lift it to a whole nuther level by making it w/ skin-contact?
Is anybody even considering that possibility?? I don't think I've heard of a Calif skin-contact Chard. The only skin-contact
Chard I can recall is a Slovene (Marjan) Simcic Opaka Chard that I've been to cheap to splurge $64 on.
Anyway..just sorta curious.
Tom