WTN: Parcela Hazan

[David M. Bueker]

• 2018 Envinate Ribeira Sacra Lousas Parcela Seoane - Spain, Galicia, Ribeira Sacra (8/8/2020)
  Feels a bit carbonic, as it shows uber primary fruitiness, but it’s supplemented by a complex spice component. Easy to drink, but a little tough to take at the price. For $25-$30 I would be all in, but for the much higher tariff it was just a fun experiment.

[Jenise]

I'll avoid this one! 'Carbonic' is a major turn-off.

[David M. Bueker]

Excessive carbonic is why I have quit buying from Pax.

I agree with David and Jenise. I don't mind a cheap carbonic Beaujolais, you know what you are getting and that is fine. I'm finding more and more carbonic fermentation on many of the newer "Natural" wines. I love many natural wines, but some of them push it too far.

I am not saying this is a "Natural" wine, I honestly don't know, but that is the category I've been seeing so much Carbonic...

[David M. Bueker]

It's gone beyond natural wine, and now the buzzword is "freshness."

I used to like the term (and use it...probably too much), but now it scares me.

[Jenise]

I'm finding more and more carbonic fermentation on many of the newer "Natural" wines.

Our mutual friend Gabriel L. is a fan, and he uses David's term "fresh". Gabe and I are finding it harder and harder to agree on wines--he despises almost anything conventional or successful. He's into wines of anarchy.

I know there are plenty of bad natural wines, for all kinds of reasons. But the same can be said for any style.

Worth noting that plenty of esteemed ('traditional') producers, e.g. Jean Foillard, use carbonic maceration to make gorgeous wines.

Rahsaan, I know a few producers that use the carbonic method and still make amazing wines, but I had a California Syrah the other day that I was not expecting it and it just killed it for me. I was not a fan. I should say it is not always bad by any means, but I feel it so common now in wines I do not think its adds to, but instead subtracts from...

Jenise, please tell Gabe I say hello! I have a bad habit of also disliking most conventional wines. I dislike many successful wines too, but that is just because for my pallet they are not good, power often makes you successful, even if there is no balance.

I will say some of those overly Carbonic wines I did not like recently did make a pretty good wine vinegar so I can't complain

[Jenise]

Well, when I say 'conventional', I don't mean mass-produced. Gabe turns up his nose at many good WA boutique producers, too--to the extent that I worried that he'd not like the Reynvaan I opened for him last week. When nobody knew who Reynvaan was, he loved them (it was he who introduced me to them). Now that they're a big success and part of The Establishment, I couldn't be sure he hadn't changed his mind. Love him to death, but he's a contrarian.

[David M. Bueker]

I know there are plenty of bad natural wines, for all kinds of reasons. But the same can be said for any style.

Worth noting that plenty of esteemed ('traditional') producers, e.g. Jean Foillard, use carbonic maceration to make gorgeous wines.

I would argue that Jean Foillard actually knows how to do it, rather than the neophytes who do it because it’s “cool.”

I know there are plenty of bad natural wines, for all kinds of reasons. But the same can be said for any style.

Worth noting that plenty of esteemed ('traditional') producers, e.g. Jean Foillard, use carbonic maceration to make gorgeous wines.

I would argue that Jean Foillard actually knows how to do it, rather than the neophytes who do it because it’s “cool.”

Sure. That was my point. Just because we see a technique being executed poorly doesn't mean the technique is at fault.

That said, I wouldn't want a diet of all carbonic wines and they are probably a better fit for some varieties/regions than others.

I think Carbonic works well on Gamay, and I've liked it on a few Carignan as well, but I can't think of many other grapes where I am a fan.

[David M. Bueker]

I think Carbonic works well on Gamay, and I've liked it on a few Carignan as well, but I can't think of many other grapes where I am a fan.

Pax uses it a bunch on Syrah, and I hate that!

I think Carbonic works well on Gamay, and I've liked it on a few Carignan as well, but I can't think of many other grapes where I am a fan.

Pax uses it a bunch on Syrah, and I hate that!

I feel like Pax/Wind Gap started using it on Pinot Noir also, which I also hate. I have a few Grenache and Nebbiolo from Wind Gap that I have not opened yet, but I'm really hoping they do not show any...