Discussion about this post

User's avatar
David Schildknecht's avatar

Wonderful piece as usual, Simon -- and good luck with your own fermentations!

Apropos “watching a tub full of crushed grapes looking like they could oxidise in a heartbeat,” readers should be aware that allowing one’s must to oxidize is with white grapes a reliable means of securing stability and resilience in the resulting wine. To the extent that this seems counterintuitive, an inoculative metaphor helps.

Expand full comment
David Mastro Scheidt's avatar

I still think there's magic in Sonoma County. It still exists. Maybe not in a tank farm, but it exists behind small roll-up doors, where temperature control is closing the roll-up door to wicked-hot asphalt and sun exposure. Where a pied de cuve is still used, or a co-ferment that we're not 100% sure how it will turn out. Or the pick is scheduled for tomorrow, maybe a week too early, but better early than 10 days to late. Maybe you pick it yourself with your father and brother and it lasts way to long in the day, and the grapes are hot, but better than not picking at all.

Yeah, there's still magic in modern winemaking Simon, even in the heart of Sonoma County.

Expand full comment
16 more comments...

No posts