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Too much wine making?
Posted: Wed Aug 20, 2003 2:41 pm
by DJ
To some extent this post is inspired by kenzo's post on boredom and sweetness.
Been thinking about the mixed couple of dozen of 2001 reds bought recently. As far as value and quality the Ingolby Shiraz stood out as a major highlight - where as I though the Magaleri was trying too hard, wood and malo characters overwhelming the fruit.
So how often are wine makers doing too much and not letting the fruit speak for itself?
utz
Posted: Wed Aug 20, 2003 3:58 pm
by kenzo
Thereare a lot of growers out there producing some top fruit - look at the wave of new labels that has emerged as TORB previously commented.
If one takes say Rockford as an example of non- or less-interventionalist winemaking, I for one would like to see what could be done with some of this fruit. I'd really like to try the Magpie Election by Rolf Binder, and the Mt Billy Antiquity (by who?).
I think we'll see a ripple effect of experimentation, moderation, and increased self-confidence resulting from the increased interest by the US which can only be a good thing.
Posted: Wed Aug 20, 2003 4:18 pm
by jezza
DJ;
Good points but there can be other ways to look at it, (1) the fruit was not there in the first place and winemaker decided to intervene more to ensure there was at least some flavour there. (2) the winemaker misjudged the strength of fruit flavour and accidentally swamped the fruit with other flavours with all the good intentions of the wine being more balanced. (3) It's what the marketing department told him what the punters wanted.
But I do agree with you from the point of view that on the whole we are seeing too many wines that have been "over-worked" to appeal to the masses.
jezza