Dear Log,
«It used to be that the Bordelais, because they couldn't count on long, warm summers, used to hope for two or three really ripe vintages per decade. In Oregon, growers were always concerned about the Pinot Noir not reaching full maturity. In Burgundy, producers were habitually chaptilizing their wines (adding sugar to pump up finished alcohol levels). Not so anymore. We're already looking at two more "vintages of the century" in just half a decade (2000 and 2005) --- and those vintages were cool compared to the inferno that was 2003.
Like the box scores, there's nothing subjective about the temperature. I'd like to hear "W" try to convince the growers in Pauillac that the slow boil of the planet is merely a "belief system."
I also read that someone's thinking about starting a vineyard outside of Anchorage. What's next, Alaskan Grenache?»--WineAccess Unfiltered: «"W" and the Alaskan Grenache»
