tag:blogger.com,1999:blog-9210235767643862872.post1557295465006260898..comments2024-03-18T04:47:16.199-07:00Comments on The Gray Report: Two Smiths, no Madrones at Smith-MadroneW. Blake Grayhttp://www.blogger.com/profile/17755307711801965966noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-9210235767643862872.post-49661340668351526482011-06-27T04:50:31.915-07:002011-06-27T04:50:31.915-07:00Peter,
You are correct that the Spanish wines you...Peter,<br /><br />You are correct that the Spanish wines you listed are aged in American oak. And I did think of them. But I think the fact that you can list them all implies that American oak is the exception rather than the rule in Europe and certainly the exception on Cabernet. <br /><br />Adam Lee<br />Siduri WinesAdam Lee/Siduri Winesnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-3747720918001282262011-06-25T07:48:19.528-07:002011-06-25T07:48:19.528-07:00Adam,
Your statement, “that to say that European w...Adam,<br />Your statement, “that to say that European wines are the standard and then using all new American oak is interesting”, conveys the impression that you’re not very enthusiastic about the Spanish wines listed below; which rely heavily on new American oak:<br />Ribera del Duero – Vega Sicilia (Unico, Reserva Especial, Valbuena); Pesquera (Janus, Gran Reserva, Reserva); Perez Pascuas (GranPeter O'Connorhttp://www.wine-ev.comnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-50463243118230666152011-06-24T12:19:20.239-07:002011-06-24T12:19:20.239-07:00I now know of 2 cabs that are aged in 100% New Ame...I now know of 2 cabs that are aged in 100% New American Oak -- Silver Oak, which is barely tolerable tasting like dill-coconut juice and Smith-Madrone, which have routinely been good to exceptional and never in a million years would I have guessed at the barrel aging regiment. I guess it is all about "balance" and no one factor can be sited as creating or destroying it. <br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-46056733730018374072011-06-23T12:38:08.334-07:002011-06-23T12:38:08.334-07:00Blake,
I don't even like to sweep at the hous...Blake,<br /><br />I don't even like to sweep at the house. much less sweep statements.<br /><br />Adam Lee<br />Siduri WinesAdam Lee/Siduri Winesnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-73512280683516946082011-06-23T11:40:44.983-07:002011-06-23T11:40:44.983-07:00Adam: Is it fair to say you'd like to make a s...Adam: Is it fair to say you'd like to make a sweeping statement against sweeping statements?W. Blake Grayhttps://www.blogger.com/profile/17755307711801965966noreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-42048711410718118032011-06-23T10:55:56.216-07:002011-06-23T10:55:56.216-07:00Stu (and Peter),
I guess I would start by saying ...Stu (and Peter),<br /><br />I guess I would start by saying that to say that European wines are the standard and then using all new American oak is interesting. <br /><br />I also think that the use of new oak in Europe has increased (in part due to the perceived demand of the American market) and wasn't so prevelant when I started drinking European wines (nor, I would guess, when Stu did Adam Lee/Siduri Winesnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-64358418962968479262011-06-23T10:48:37.570-07:002011-06-23T10:48:37.570-07:00Larry: If you find the full text of Smart's re...Larry: If you find the full text of Smart's remarks let me know. As is, we disagree completely about its ambiguity. Which are these "many" concepts? Will address this soon in a post you won't like.<br /><br />Stu: Thanks for visiting. <br /><br />Peter: Ridge is a nice example. Paul Draper makes a point of saying all American oak is not the same. (Like all organic grapegrowing W. Blake Grayhttps://www.blogger.com/profile/17755307711801965966noreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-72342536686353823892011-06-23T10:05:39.987-07:002011-06-23T10:05:39.987-07:00Adam,
I don’t think it is inconsistent to criticiz...Adam,<br />I don’t think it is inconsistent to criticize this high-Brix/low-acid/watering/bleeding/acidifying/spinning fad (or trend) and simultaneously age wine in new oak for 22 months.<br />Ridge Montebello is aged in new American oak for 18 months and is one of the best (and most balanced) Cabs one can find anywhere. <br />Furthermore, one can manage the oak influence by using heavy toasted Peter O'Connorhttp://www.wine-ev.comnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-54998875132508852182011-06-23T09:01:00.393-07:002011-06-23T09:01:00.393-07:00Blake,
Maybe you've been able to find the full...Blake,<br />Maybe you've been able to find the full text of Smart's talk, I haven't. But, to quote;<br />"Many of the concepts behind organics and biodynamics are nonsense. They're not good for the environment." <br />This seems pretty unambiguous to me, and coincides well with what most of my peers in the practical business of winefarming believe.Larry Brooksnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-39458552972761633892011-06-23T07:59:32.224-07:002011-06-23T07:59:32.224-07:00Adam: if you are saying that the use of oak, Ameri...Adam: if you are saying that the use of oak, American or French, leads to boring, innocuous wines, then I reject your notion. I believe that most wines benefit from the judicious use of new oak. Using new oak doesn't diminish the uniqueness of wine or the ephemeral element of wine as art. Balance is the key---when wine becomes dominated by the heavy hand of oak the wine does suffer and a Stu Smithhttp://www.smithmadrone.comnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-74277536723914711162011-06-23T07:27:24.155-07:002011-06-23T07:27:24.155-07:00Adam,
Are you sure Stu was not just channeling Joe...Adam,<br />Are you sure Stu was not just channeling Joe Davis of Arcadian in his comments about high alcohol/low acid wines? ;-)<br />Bob DavisBob Davisnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-65468968657133778392011-06-22T16:00:01.440-07:002011-06-22T16:00:01.440-07:00Larry: The way I read Richard Smart's comments...Larry: The way I read Richard Smart's comments was that organic and biodynamic viticulture are ignoring his main fear, which is climate change. I don't think he addressed whether or not they're better for the environment. If I'm misinterpreting this, let me know.W. Blake Grayhttps://www.blogger.com/profile/17755307711801965966noreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-13275355029295652142011-06-22T15:50:22.271-07:002011-06-22T15:50:22.271-07:00I've known Stu since my earliest days making A...I've known Stu since my earliest days making Acacia in Napa. I love the courage of his give a f__ attitude towards biodynamics, and was gratified to recently see Richard Smart one of the most respected viticulturists in the world say more or less the same thing. That biodynamics and organic are not based on fact, and are not better for the enviroment. Most of the experienced viticulture guys Larry Brookshttp://lmbrooks@tolosawinery.comnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-14555907753248858552011-06-22T14:51:53.265-07:002011-06-22T14:51:53.265-07:00Blake,
I'd love to hear about it from them as...Blake,<br /><br />I'd love to hear about it from them as I love much of what they say and do.....and, although I am controversy averse myself, I appreciate their comments on issues!<br /><br />Adam Lee<br />Siduri WinesAdam Lee/Siduri Winesnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-10592538665437282732011-06-22T13:44:29.003-07:002011-06-22T13:44:29.003-07:00Adam: It's an interesting point and not one I ...Adam: It's an interesting point and not one I raised with Stu and Charlie, but if perchance they visit this post, perhaps they will address it themselves. I don't want to put words in their mouths, and besides, that would take an army.W. Blake Grayhttps://www.blogger.com/profile/17755307711801965966noreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-88037546865440108932011-06-22T13:34:34.321-07:002011-06-22T13:34:34.321-07:00M.A.
When I was in retail I carried the Smith Mad...M.A.<br /><br />When I was in retail I carried the Smith Madrone wines and do enjoy them. Stu certainly hasn't shied away from controversy, from authoring the blog "Biodynamics is`a Hoax" (http://biodynamicshoax.wordpress.com/) to writing comments on the Wine Spectator site such as "IMO wines with high alcohol mostly come from grapes harvested at 28 to 30 + degrees Brix, Adam Lee/Siduri Winesnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-38032009559511199352011-06-22T12:20:08.396-07:002011-06-22T12:20:08.396-07:00As a longtime consumer of Smith Madrone wines, I a...As a longtime consumer of Smith Madrone wines, I am puzzled at the comment from Mr. Lee. Stu Smith was simply commenting about his opinion of the current high alcohol, low acit style of Cabernet that is in vogue among certain Napa producers.<br /><br />I for one will continue to purchase and enjoy wines that are styled for enjoyment with food such as those from Smith Madrone.M.A. FRIEDMANhttps://www.blogger.com/profile/13613809112439783313noreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-43731920668025307102011-06-22T09:29:51.678-07:002011-06-22T09:29:51.678-07:00I like their wines and their comments (oftentimes)...I like their wines and their comments (oftentimes). But wonder sometimes about Stu criticizing certain styles of wines (the high alc, low pH styles) not tasting like the varietal any longer when the Cab is aged in new American oak for 22 months. <br /><br />Seems at odds with the other stated goals (but, I like the Cab).<br /><br />Adam Lee<br />Siduri WinesAdam Lee/Siduri Winesnoreply@blogger.com