Think it’s less the removal of the tannins but how tannins are perceived and how that’s effected by filtering other things out.
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I definitely agree, if you don’t have to do something don’t!
Filtration, It’s just more work, more shrinkage and more expense!
My short 6 year experience as a winemaker, way back in the 1980’s tells me to filter wine @ 0.2 microns(Sterile filtration). Especially if you going to sell it.
Unfiltered wines are fine for home winemakers, and in occasional specialty small lots. However, Better safe than sorry, that’s why sterile filtration is common commercial protocol. 
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Not just ‘commercial’ my friend . . .
cheers
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By commercial, I meant wine intended for commerce. Wine that is to be sold to customers.
However, Not usually for home winemakers, who personally consume or gift their wines. I believe that home winemakers rarely sterile filter? I didn’t….
Gotcha - and yep, I don’t know of any home winemakers who do. Lots of wineries do at all sizes - I thought you were implying only large industrial wineries used the process . . . My bad.
Cheers
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I’d have to imagine that a major factor in the usage for Cam is that he probably brings the wines in bulk to his winery and there is a lot of “agitation” in that process. There would be limited room and time for settling and racking, whereas cross-flow filtration affords him a quick way of getting bulk wine to bottle. It’s a small price (in my opinion) to pay I suppose.
I’m not saying anything here, but I’ve done a ton of home beer brewing. I would let my home-brews always settle and then rack before bottling. I was always clean, albeit I never worked with oak so I imagine that’s a bit of a stress in and of itself, but I never once had a contaminated beer and some of my bottling would go for several years before I opened them. Wine obviously has a much longer half-life than most beer, so I guess it’s fine (nor was I selling my product and worrying about if anything went wrong). I’m just skeptical after what happened with Lot 12.
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I think that skepticism is well placed, especially with the explanation that Cam gave as noted above. That said, after having been involved with hundreds of cross flow wines, I can say from personal experience that both color and ‘texture’ are rarely affected by the process (yes, if you have a VERY cloudy wine that appears ‘darker’ and then you filter it, it would appear lighter). Again, just my experiences . . .
Cheers
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That alone would seem to make the wines never the same as the source labeled wines. Even if they do their own filtration, it might be at a different stage of development and the juice might be handled differently. Maybe the difference is imperceptible in the glass, but technically the actual bottled product might be ever so slightly different from the labeled wine and thus he isn’t selling “ABC wine”, but his own version with the same original juice.
No discussion on lot 87 release today? Boheme Stuller Vineyard Pinot Noir?
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I am assuming this is Lot 87 you’re talking about even though Cam referred to it as Lot 86 in the writeup. 6 7 what’s the diff?
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My thoughts exactly
Personally, I look forward to CX’s return to Washington state for wines which were once offered before from Horse Heaven Hills and Red Mountain AVAs. Delightful Malbec and Cabernets.
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If we’re making requests, I’d love to see some Italian varietals, like Barbera and Vermentino.
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B. Cellars is my guess for Lot 93.
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I would say its more Nickel and Nickel.
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I sort of doubt it will happen in the current market. He mostly went to Washington after the fires created a Napa wine shortage. (there were some exceptions like lots 50, 101,102 come to mind) and he definitely only went to Australia and Europe bc of the fires. It’s not a coincidence that we were able to purchase all those Australian wines for $99 shipped during the warehouse clearance sale.
let’s be honest, Napa sells. Look at today’s offer. Even withoutinflation it’s cheeper than what I paid for lots 17/25/50/100/145 and is reported to be a “more prestigious price point”. I loved 175/230/240 but I imagine that many of they languished in the warehouse dispute there being almost no good naps offers. I can only imagine how much they would languish in the current market where bulk Napa wine seems so readily available. Heck I’ve even noticed that he has minimal Sonoma wines.(and if I remember correctly 68, 244 were from there and were some of my favorites). I think it’s because he can’t even go out the door without tripping on 20 Napa bulk offers from quality producers that he can sell for 150 a case so why go looking for things that he needs to beg us to buy for 120 a case?
What I would want is more true shiners… the only one that I have gotten was 468 and it has been fantastic
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I guess (redacted) could fit, but they haven’t released it since 2018 so how could he have bought out the whole vintage. Also he says vineyard owner isn’t the producer.
B Cellars was my first thought, but don’t they typically use a higher % of new barrels? They don’t have tech data on their website. N&N puts tech sheets out there, and the two that are available (2020 & 2021) for the KR bottling align nicely with the oak %. Assuming no changes in the last few years, I think Evan is probably correct- N&N is the more likely of the two. I went in for a case- at $14/b delivered, it is perfect for the wife’s bin.
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I thought Nickel & Nickel, but CoPilot seems to think its Turnbull Amoenus Vineyard Cabernet Sauvignon
Sounds like Nickel & Nickel although the AI thinks that the new oak % is a bit low