tag:blogger.com,1999:blog-9210235767643862872.post6339603637182412877..comments2024-03-18T04:47:16.199-07:00Comments on The Gray Report: Louis Jadot "accepts the vintage"W. Blake Grayhttp://www.blogger.com/profile/17755307711801965966noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-9210235767643862872.post-14309328593587482902011-07-23T22:02:44.242-07:002011-07-23T22:02:44.242-07:00David: I suppose I could have, and maybe should ha...David: I suppose I could have, and maybe should have, used a more neutral expression than "tart it up." I might have included more wines by saying something like "made adjustments that improve the wine's overall flavor, at least in the short term, while diminishing its pure vintage character."<br /><br />Chuck: I believe that should address your question. It's just a W. Blake Grayhttps://www.blogger.com/profile/17755307711801965966noreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-9343916682420206002011-07-22T12:02:34.462-07:002011-07-22T12:02:34.462-07:00So Blake, some are saying that accepting the condi...So Blake, some are saying that accepting the conditions of the vintage is a good thing. Are wineries then compelled to release smoke affected wines which would surely reflect "the conditions of that vintage"? And are consumers thus compelled to appreciate them because they correctly reflect those specific vintage conditions? If not, where does the slippery slope begin/end?Chuck Haywardnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-69697131674899434762011-07-20T12:05:26.393-07:002011-07-20T12:05:26.393-07:00Fair enough--that's why this was phrased as a ...Fair enough--that's why this was phrased as a question. Was the rest of my characterization way off-base, close enough, clueless....And I am trying to understand what you mean by "tart it up"--I assume this is not a pun about acid addition....<br />Thanks.David Gravesnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-81528422468660937352011-07-20T06:54:44.617-07:002011-07-20T06:54:44.617-07:00Tercero: The key difference in philosophy here is ...Tercero: The key difference in philosophy here is "start with." Seems to me that most California wineries see each year's grapes as the starting point. I cannot tell you how often I hear that somebody uses a proprietary nickname for an expensive red, rather than a vineyard name, because "We want to be free to make the best wine every year, using whatever grapes we have to."W. Blake Grayhttps://www.blogger.com/profile/17755307711801965966noreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-68442047777653996812011-07-19T10:08:24.311-07:002011-07-19T10:08:24.311-07:00So let me get this straight.
Vintages vary in term...So let me get this straight.<br />Vintages vary in terms of the characteristics of the grapes they produce. <br />Domaines wish to have "house styles". <br />These styles reflect the desire of the domaine's management to have a stylistic signature of aroma, palate, balance etc. It has evolved over time but is not fixed. The house style is such that the wines of the house reflect theDavid Graveshttp://www.saintsbury.comnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-59790987984046048372011-07-19T10:01:53.904-07:002011-07-19T10:01:53.904-07:00I've gotta break up this love fest, you two . ...I've gotta break up this love fest, you two . . .<br /><br />Though I am not as 'learned' as Adam is on world wide wine practices, the concept of 'accepting the vintage' is nothing new, though it may seem quite fresh given today's penchant for creating 'consistent' wines.<br /><br />My guess is that if you dig a little deeper, you would find domestic wineries largetercero wineshttps://www.blogger.com/profile/11718156055439684277noreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-84615931095489734552011-07-19T03:23:10.547-07:002011-07-19T03:23:10.547-07:00It is the perfect lead in, shows objectivity!
Ada...It is the perfect lead in, shows objectivity!<br /><br />Adam Lee<br />Siduri WinesAdam Lee/Siduri Winesnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-38282953420002894312011-07-18T20:58:48.743-07:002011-07-18T20:58:48.743-07:00Adam: We can fight more tonight, but then how will...Adam: We can fight more tonight, but then how will that look when we're on the same side in tomorrow's blog post?W. Blake Grayhttps://www.blogger.com/profile/17755307711801965966noreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-73165960525332737082011-07-18T11:41:31.012-07:002011-07-18T11:41:31.012-07:00Blake,
You are right....I can't name a winery...Blake,<br /><br />You are right....I can't name a winery as big as Jadot that chooses to be less involved in the winemaking process (I will leave it to you to describe winemaking processes as "tarting it up.").<br /><br />But I will also say that your choosing to take Lardiere's winemaking philosophy and describe it as "the crux of Burgundy" or "as the heart of Adam Lee/Siduri Winesnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-35842048250771970542011-07-18T08:42:37.024-07:002011-07-18T08:42:37.024-07:00Adam: I'll stipulate to naivete, it keeps me y...Adam: I'll stipulate to naivete, it keeps me young, hopefully.<br /><br />But you've been reading me long enough: Francophilic? Really? Don't I wave the Star Spangled Banner often enough for you?<br /><br />Name me a California winery as big as Jadot that would simply accept a lesser vintage as different and not try to tart it up somehow.W. Blake Grayhttps://www.blogger.com/profile/17755307711801965966noreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-38631771130164254502011-07-18T06:30:14.907-07:002011-07-18T06:30:14.907-07:00I love the Francophilic naivete.
To celebrate t...I love the Francophilic naivete. <br /><br />To celebrate the wines of Lardiere is incredibly worthwhile. To couch them in language that what he does is "the crux of Burgundy" when so many other winemakers in Burgundy approach things differently is naive.<br /><br />And to say that such a commitment to terroir is "unimaginable in California" ignores folks like Brewer-CliftonAdam Lee/Siduri Winesnoreply@blogger.com