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by Roy Piper
November 4th, 2019, 6:31 pm
Forum: Wine Talk
Topic: Would you consider technology use to be "natural?"
Replies: 41
Views: 1649

Re: Would you consider technology use to be "natural?"

Haha, yeah I knew that remark would gather some attention. Felt the discussion needed a little push. I think using a microscope is an odd choice but then again when I send a sample to the lab that’s what they use.😜
by Roy Piper
November 2nd, 2019, 12:20 pm
Forum: Wine Talk
Topic: Would you consider technology use to be "natural?"
Replies: 41
Views: 1649

Re: Would you consider technology use to be "natural?"

They could all save a lot of time by just making sure their cellar is very clean, their equipment is sanitized every time they use it and minimize the use of very old barrels, which cannot be sanitized no matter what you do. Looking under a microscope just tells you what you “have”, not how to avoid...
by Roy Piper
October 28th, 2019, 6:49 pm
Forum: Wine Talk
Topic: Fires in Sonoma...again - Geyserville
Replies: 274
Views: 18997

Re: Curious...

TomHill wrote:
October 28th, 2019, 6:01 pm
Kinda curious..any reports on fire damage to that Indian casino up there on the mountain?
Tom
As far as I hear, none. Literally burned their landscaping the first day but no buildings.
by Roy Piper
October 21st, 2019, 2:24 pm
Forum: Cellar Rats (ITB)
Topic: 2019 West Coast Weather Thread
Replies: 524
Views: 29586

Re: 2019 West Coast Weather Thread

I stepped on a rattler once in a vineyard back in 2010. It was 7am just after dawn, during harvest. I could feel the squishy feel through my tennis shoes and knew it was a snake mid-step. Freaked me out. When I turned back to look at it, it must have been sleeping or something because it slowly unco...
by Roy Piper
October 19th, 2019, 10:03 pm
Forum: Cellar Rats (ITB)
Topic: 2019 West Coast Weather Thread
Replies: 524
Views: 29586

Re: 2019 West Coast Weather Thread

Came off two nights ago at 3am. Two tons of Houyi.

26.1 brix, 3.4 TA, 3.81 pH. Surprisingly high YAN of 173 (I am usually sub-100.)
by Roy Piper
October 14th, 2019, 7:10 pm
Forum: Cellar Rats (ITB)
Topic: Why wineries fail at eCommerce.
Replies: 21
Views: 3542

Re: Why wineries fail at eCommerce.

Very interesting, Greg.
by Roy Piper
October 14th, 2019, 7:01 pm
Forum: Cellar Rats (ITB)
Topic: Looking for Barrels
Replies: 2
Views: 584

Re: Looking for Barrels

Good luck Vamsi! I have none of those.
by Roy Piper
October 14th, 2019, 6:58 pm
Forum: Cellar Rats (ITB)
Topic: 2019 West Coast Weather Thread
Replies: 524
Views: 29586

Re: 2019 West Coast Weather Thread

Picking Houyi on Friday. I wish that 85-87F heat next week were here right now. Would love two more days of that. But the canopy is starting to go and I am 3% raisins even though brix is not that high (for me.) [berserker.gif]
by Roy Piper
October 14th, 2019, 6:56 pm
Forum: Cellar Rats (ITB)
Topic: 2019 West Coast Weather Thread
Replies: 524
Views: 29586

Re: 2019 West Coast Weather Thread

I am coming off Moulds on Friday. 26.6 brix 287g Gluc/Fruc 3.8 TA 3.66 pH 72 YAN About what I like. I will say that the grapes do not TASTE 26.6. More like 25.5. Glad to get started. Houyi is 10-14 days away. So you'll do a water add and acid bump before fermentation? I did a 22 gallon saignee off ...
by Roy Piper
October 8th, 2019, 5:59 pm
Forum: Wine Talk
Topic: Losing Power During Harvest
Replies: 56
Views: 3841

Re: Losing Power During Harvest

Have backup generator at wine storage and the winery. But the winery is in Calistoga.... well, if a fire starts and I can't GET TO the winery, then it does little good. More worried about smoke taint than any other outcome. Still 1/3 of Napa Cab is hanging out there. Power will be shut off here in S...
by Roy Piper
October 4th, 2019, 10:00 pm
Forum: Cellar Rats (ITB)
Topic: 2019 West Coast Weather Thread
Replies: 524
Views: 29586

Re: 2019 West Coast Weather Thread

Picked Moulds today. Glad to be underway. 3-tons. Fruit was in great shape. I notice a very slight herbaceous streak in everything coming through the winery. Might add a slight Bordeaux note to Cabs this year. Also, I've not seen a single lot of Cab anywhere yet that has reached 27 brix. That is unu...
by Roy Piper
October 4th, 2019, 9:58 pm
Forum: Cellar Rats (ITB)
Topic: 2019 West Coast Weather Thread
Replies: 524
Views: 29586

Re: 2019 West Coast Weather Thread

I am coming off Moulds on Friday. 26.6 brix 287g Gluc/Fruc 3.8 TA 3.66 pH 72 YAN About what I like. I will say that the grapes do not TASTE 26.6. More like 25.5. Glad to get started. Houyi is 10-14 days away. So you'll do a water add and acid bump beef fermentation? No acid, but perhaps a 3% saigne...
by Roy Piper
October 1st, 2019, 5:52 pm
Forum: Cellar Rats (ITB)
Topic: 2019 West Coast Weather Thread
Replies: 524
Views: 29586

Re: 2019 West Coast Weather Thread

I am coming off Moulds on Friday.

26.6 brix
287g Gluc/Fruc
3.8 TA
3.66 pH
72 YAN

About what I like. I will say that the grapes do not TASTE 26.6. More like 25.5. Glad to get started. Houyi is 10-14 days away.
by Roy Piper
October 1st, 2019, 5:51 pm
Forum: Cellar Rats (ITB)
Topic: 2019 West Coast Weather Thread
Replies: 524
Views: 29586

Re: 2019 West Coast Weather Thread

I am coming off in 5-6 days in Moulds. The next 10 days are 69-79F. Simply won’t gain any ripeness in this period so why wait? We will be 42-44F at night starting Sunday so that will shut the vines down. I am 25.5-26.5 and 4.5-5 TA, 3.65-3.75. The canopy won’t last 10 days so off I come next week. ...
by Roy Piper
September 26th, 2019, 4:36 pm
Forum: Cellar Rats (ITB)
Topic: 2019 West Coast Weather Thread
Replies: 524
Views: 29586

Re: 2019 West Coast Weather Thread

I am coming off in 5-6 days in Moulds. The next 10 days are 69-79F. Simply won’t gain any ripeness in this period so why wait? We will be 42-44F at night starting Sunday so that will shut the vines down. I am 25.5-26.5 and 4.5-5 TA, 3.65-3.75. The canopy won’t last 10 days so off I come next week. L...
by Roy Piper
September 25th, 2019, 1:49 pm
Forum: Cellar Rats (ITB)
Topic: What's your estimated production cost per case?
Replies: 20
Views: 4030

Re: What's your estimated production cost per case?

$720-850 per case.
by Roy Piper
September 23rd, 2019, 6:51 pm
Forum: Wine Talk
Topic: Sane, old-school Napa Valley Cab producers
Replies: 76
Views: 4177

Re: Sane, old-school Napa Valley Cab producers

Not sure the 20-year thing matters. Over 20-years you have different winemakers and there is no guarantee the one there now is as good as whoever was there in 1999. Also, not sure that many of the listed are "old school." Most have alcs in the 14.1-14.9% range and that's just the label! Plus, not al...
by Roy Piper
September 23rd, 2019, 6:31 pm
Forum: Cellar Rats (ITB)
Topic: 2019 West Coast Weather Thread
Replies: 524
Views: 29586

Re: 2019 West Coast Weather Thread

Red Flag fire alert going tonight and tomorrow. Will be 100-103F and 15-17% humidity. PG&E lso looking to turn off electricity near the hills in Sonoma and Napa.

My Moulds is 25.2, 5.3, 3.56.

But I feel that flavors are behind brix. Wake me up when pH hits 3.70. Guessing 2 to 2.5 weeks.
by Roy Piper
September 22nd, 2019, 2:29 pm
Forum: Cellar Rats (ITB)
Topic: 2019 West Coast Weather Thread
Replies: 524
Views: 29586

Re: 2019 West Coast Weather Thread

Yeah looks like an iffy week. I think we need to watch for the winds on Tues/Wed. Could be fire weather.
by Roy Piper
September 21st, 2019, 6:13 pm
Forum: Cellar Rats (ITB)
Topic: 2019 West Coast Weather Thread
Replies: 524
Views: 29586

Re: 2019 West Coast Weather Thread

I hear Tues/Wed might not only hit 100-103F but might have very low humidity and.... drumroll... high winds. Does anyone have any update on this rumor?
by Roy Piper
September 18th, 2019, 12:30 am
Forum: Cellar Rats (ITB)
Topic: 2019 West Coast Weather Thread
Replies: 524
Views: 29586

Re: 2019 West Coast Weather Thread

Was coming on here to see if Merrill had picked yet. Gotta figure Calistoga is 24-25 brix by now, which I think is usually in her wheelhouse. I am going to both my vineyards tomorrow to see where they are at.
by Roy Piper
September 16th, 2019, 6:08 pm
Forum: Wine Talk
Topic: Napa Cabernet Harvest
Replies: 17
Views: 1570

Re: Napa Cabernet Harvest

Brix to me is running ahead of flavor. I am 2-3 weeks out for my first pick. No one has picked Cab yet because there is no reason to. We had 0.1 inches today. Next ten days is 77-95F. Pretty much in the catbird seat. Berries smaller than last year. Tonnage is average to average-plus. Could be a top ...
by Roy Piper
September 16th, 2019, 6:03 pm
Forum: Wine Talk
Topic: A visit to Hooker House, Bedrock Wine Co. raises the bar.
Replies: 12
Views: 2249

Re: A visit to Hooker House, Bedrock Wine Co. raises the bar.

I’ve sent a few of my buyers there. Excellent staff there and they pour a bunch of wines. Great location.
by Roy Piper
September 11th, 2019, 4:39 pm
Forum: Wine Talk
Topic: Fear And Loathing In ToKalon Vineyard
Replies: 58
Views: 5117

Re: Fear And Loathing In ToKalon Vineyard

Constellation now owns The Prisoner too. And they own Franciscan, who occupied it previously.
by Roy Piper
September 11th, 2019, 3:38 pm
Forum: Wine Talk
Topic: Fear And Loathing In ToKalon Vineyard
Replies: 58
Views: 5117

Re: Fear And Loathing In ToKalon Vineyard

Alan, I think it is important for several reasons... 1. It could lead to Constellation taking action against anyone (other than itself) from using the ToKalon name, even in marketing conversation, maybe even in print, even if the land was known as ToKalon long before the company ever existed. 2. The...
by Roy Piper
September 11th, 2019, 2:30 pm
Forum: Wine Talk
Topic: Fear And Loathing In ToKalon Vineyard
Replies: 58
Views: 5117

Fear And Loathing In ToKalon Vineyard

When I think of “terroir” in Napa, the vineyard that most comes to mind is ToKalon, in Oakville. It is clearly one of the best vineyards and certainly the biggest name. No one doubts its quality. A bottle of wine with the name “ToKalon” on it carries consistently higher prices than any other large v...
by Roy Piper
September 11th, 2019, 11:14 am
Forum: Wine Talk
Topic: Oversupply in the Grape and Bulk Wine Market - And What This May Mean . . .
Replies: 98
Views: 6983

Re: Oversupply in the Grape and Bulk Wine Market - And What This May Mean . . .

I have been quietly offered fruit I’ve not seen available in a long time. Two years ago there was nothing available. Now even some great vineyards are. And at prices below what I would have guessed. But I am standing pat at my current size for at least another year or so. I don’t know many taking ad...
by Roy Piper
September 1st, 2019, 3:58 pm
Forum: Wine Talk
Topic: Greer 2016
Replies: 27
Views: 2881

Re: Greer 2016

I had the 2016 Greer next to the 2015 MacDonald at ReddWood a month ago. Pop and pour for each, with a winery owner from the Stags Leap District. Consensus was MacD was just a small margin ahead of the Greer, but not by a lot. Which gives you an idea how good it is. Aaron told me a year ago the 2016...
by Roy Piper
September 1st, 2019, 3:47 pm
Forum: Cellar Rats (ITB)
Topic: 2019 West Coast Weather Thread
Replies: 524
Views: 29586

Re: 2019 West Coast Weather Thread

Brix taste like 21 at Moulds and 20 at Houyi. Guessing 5-6 weeks out. No hurry. Really don't care about brix anyway. If I had to watch a number it would be pH and I am looking for 3.65-3.75 at pick. Usually find the rest falls in line at those levels.
by Roy Piper
August 19th, 2019, 1:21 pm
Forum: Wine Talk
Topic: 2014 Roy Piper Cabernet?
Replies: 13
Views: 1169

Re: 2014 Roy Piper Cabernet?

Corks do breathe. I can see it myself. The cork starts to harden and shrink ever so slightly over time. This allows a tiny bit of air in over many years. Eventually the corks get brittle and break when you try to remove them, when they are very old. Given a vacuum is formed in the wine when bottled,...
by Roy Piper
August 17th, 2019, 8:39 pm
Forum: Wine Talk
Topic: 2014 Roy Piper Cabernet?
Replies: 13
Views: 1169

Re: 2014 Roy Piper Cabernet?

Hey! The 14 is a bit more structured than some of my wines, but I don't think it would be any more so in a mag. I think mags last longer because the volume to oxygen ingress over time, is less. As super small amounts of air get into a 750ml, it has a larger effect than the same cork size allowing in...
by Roy Piper
July 19th, 2019, 11:15 pm
Forum: Wine Talk
Topic: TN: 2017 Ayoub Anonimo vnyd Pinot Noir
Replies: 3
Views: 522

Re: TN: 2017 Ayoub Anonimo vnyd Pinot Noir

I tried to walk in their place when I was in Oregon two weeks ago but no one was home. It was a house on a hill next to a vineyard but no one was there. Use to know their winemaker back when he made wine at Stags Leap Winery, but that was 13 years ago.
by Roy Piper
July 19th, 2019, 7:15 pm
Forum: Wine Talk
Topic: TN: 2006, 2009, 2015 Ridge Monte Bello
Replies: 13
Views: 1434

Re: TN: 2006, 2009, 2015 Ridge Monte Bello

Thanks for the tasting notes. Definitely surprised about 06 and 09 entering prime window - seems super early based on my older MB experience. Early to mid 90s are right about prime with one or two not yet ready (i.e. '91) Disclosure: I am cellaring all of these but have not tasted any to date. I am...
by Roy Piper
July 19th, 2019, 4:38 pm
Forum: Wine Talk
Topic: Stranded on a deserted island - 1 wine, 1 beer, 1 spirit
Replies: 87
Views: 3010

Re: Stranded on a deserted island - 1 wine, 1 beer, 1 spirit

1976 Krug
Leinenkugel Classic Amber Beer
Longquan Daiginjo Sake
by Roy Piper
July 15th, 2019, 6:28 pm
Forum: Wine Talk
Topic: TN: 2006, 2009, 2015 Ridge Monte Bello
Replies: 13
Views: 1434

Re: TN: 2006, 2009, 2015 Ridge Monte Bello

Thanks Roy, how did the oak fit in your tasting. I see no mention of it. Totally integrated?, there but not a factor? Tom I felt they were integrated in the MBs every vintage but in the 15, you could really feel them. I think they just need time. I find their use of American oak fascinating. It wou...
by Roy Piper
July 15th, 2019, 3:10 pm
Forum: Wine Talk
Topic: TN: 2006, 2009, 2015 Ridge Monte Bello
Replies: 13
Views: 1434

TN: 2006, 2009, 2015 Ridge Monte Bello

Tried these at the tasting room in Healdsburg. I'd never had 3 vintages of MB at the same time, so thought I would post my thoughts. My scoring is, as always, more Tanzer-like. 2006 Ridge Monte Bello, Santa Cruz Mtns Medium body. Deep ruby color. Very complex and refined red currant and earthy aroma...
by Roy Piper
July 11th, 2019, 6:38 pm
Forum: Wine Talk
Topic: Is Brut champagne dying out?
Replies: 71
Views: 3109

Re: Is Brut champagne dying out?

No, but 32g is what it use to be and shows that in the end, winemakers will change the style to sell when needed as tastes change and will sacrifice "terroir" in the process, if needed . Champagne at 32g? Were they talking about terroir back then? You are right though, 32g is not a Hershey bar. It's...
by Roy Piper
July 11th, 2019, 6:32 pm
Forum: Wine Talk
Topic: Old School Napa Valley Tasting Suggestions
Replies: 56
Views: 3096

Re: Old School Napa Valley Tasting Suggestions

Forman, Corison, BV (get BV's separate clonal tasting menu, it's in a separate building from their main tasting room.) At most you are looking at $25-50 per person for these tastings. Forman is more of a "free" tasting where they hope you will purchase, but their wines are so good (and so relatively...
by Roy Piper
July 11th, 2019, 6:28 pm
Forum: Wine Talk
Topic: Is Brut champagne dying out?
Replies: 71
Views: 3109

Re: Is Brut champagne dying out?

Conclusion, as always drink what you like and ignore the hype. It also puts a serious dent in any kind of theory about "natural wine" and even "terroir." 32g of sugar? Jesus. No one can taste terroir at that level. Differences between wine A and B? Yes. Terroir? Not when the sugar level is at Hersh...
by Roy Piper
July 11th, 2019, 6:21 pm
Forum: Wine 101: The Basics
Topic: Matchstick reduction
Replies: 10
Views: 1093

Re: Matchstick reduction

PS- I've always suspected that lees stirring during malo is a major cause of PREMOX in white burgs. I would be curious to know if lees stirring happens in those wines suffering from that. It's the only way I can see oxygen destroying those wines so early.
by Roy Piper
July 11th, 2019, 6:19 pm
Forum: Wine 101: The Basics
Topic: Matchstick reduction
Replies: 10
Views: 1093

Re: Matchstick reduction

Tariq touched on something that I’d love to hear from others on- he mentioned that the reduction might lead to more complexity in the future. My impression is that reduction is an aspect completely separated from the quality and potential complexity of the finished wine, and thus is not an indicato...
by Roy Piper
July 11th, 2019, 5:24 pm
Forum: Wine Talk
Topic: James Molesworth on Natural wine
Replies: 31
Views: 2488

Re: James Molesworth on Natural wine

Unless one is making wine off grapes grown from wild vines, in the wild... it ain't natural wine. If you have any temperature control during fermentation, it ain't natural wine. Sulfer add? Not natural wine. Used a pump for pumpovers? Not natural wine. Use egg whites to fine? Not natural wine. Once ...
by Roy Piper
July 11th, 2019, 11:58 am
Forum: Wine Talk
Topic: Mark Squires' BB to close for good - UPDATED (WA sold to Michelin)
Replies: 247
Views: 14171

Re: Mark Squires' BB to close for good

I could never find a way to sign on to the thing! Even when I was a subscriber. It was harder to get into than finding Waldo.
by Roy Piper
July 3rd, 2019, 6:16 pm
Forum: Wine Talk
Topic: Wineries To Visit In Woodinville Area (Washington)
Replies: 34
Views: 1918

Re: Wineries To Visit In Woodinville Area (Washington)

Had a blast, so glad to be invited. Two wines that really stood out, neither of which I'd had before. The 2016 Andremily Mourvèdre. Wow, maybe the best American Mourved I've had, it was stylistically in the Cayuse/SQN range but with slightly less density and more fleshy mouthfeel. Really was stunned...
by Roy Piper
June 28th, 2019, 7:09 pm
Forum: Wine Talk
Topic: What to buy NOW to drink 2030 onwards
Replies: 30
Views: 2103

Re: What to buy NOW to drink 2030 onwards

Nathan Smyth wrote:
June 23rd, 2019, 12:12 pm
I'd also look at putting away some Melon - typically Muscadet, Muscadet Sevre et Main, or Muscadet Sevre et Main sur lie.

I had a Pepiere Gorges recently which was a dynamite wine, and which ought to be killing it circa 2030.
Had the DePonte Melon yesterday. That might hang on til 2030.
by Roy Piper
June 28th, 2019, 7:08 pm
Forum: Wine Talk
Topic: What to buy NOW to drink 2030 onwards
Replies: 30
Views: 2103

Re: What to buy NOW to drink 2030 onwards

2018 Napa Cabs should be in their apex in 2030. Not yet in bottle. But to me most Napa Cab peaks from age 8-14. So the 18s should be stellar.
by Roy Piper
June 28th, 2019, 7:05 pm
Forum: Wine Talk
Topic: Would you drink zero alcohol wine
Replies: 116
Views: 3389

Re: Would you drink zero alcohol wine

Would I try it? Absolutely! Would I spit it? Absolutely! Alcohol “carries” flavor. So the notion that “all other things like mouthfeel and aroma being equal” is a non-starter. They cannot be equal. Impossible. To a large degree mouthfeel is create by the alcohol. There is simply no way a non-alcohol...
by Roy Piper
June 26th, 2019, 7:44 pm
Forum: Wine Talk
Topic: Will Release Offers ever move to Negotiated Pricing?
Replies: 64
Views: 2354

Re: Will Release Offers ever move to Negotiated Pricing?

In my first release I actually considered a Dutch Auction. Part of me still wonders it it might guarantee a sellout for the first winery that tries it every single year. Everyone on the mailing list bids for the release. The lowest bid to sell out the last allocated bottle becomes the price for ever...

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