How’s the Yellow Tail terroir? I suppose there are comparable U.S. facilities in and around Modesto, but wow!
Story here: http://www.nytimes.com/2009/06/23/business/global/23wine.html?em
Pretty sure that Fred’s facility look like that.
Just a freakin’ atrocity.
yeah IIRC, WS had an article on Fred a year or two ago. His tank farm seriously looked like a fuel depot. That, and these insane 10K acre sterile tracts of vines in the central valley. The photos were jaw dropping.
You should have let everyone guess first.
Would have been some creative answers.
Well folks, it is what it is . . .
These facilities may look like ‘atrocities’ but I am often blown away with the quality and consistency in wines that come out of some of them . . .
Not EVERYONE can have small facilities in ‘wine ghettos’ . . .
Cheers!
Penfolds looks like a glue factory . . .
Wow
Horses?
The best one I could find . . .
http://farm1.static.flickr.com/7/10555668_a157eb9495.jpg?v=0" onclick="window.open(this.href);return false;
I think there needs to be a berserker contest to see how long it takes on average for a thread drift to occur in threads here in wine talk . . .I’m just sayin . . .
Are you suggesting that Berserkers have short attention spans?
Oops … I just drifted my own thread? [blackeye.gif]
I just think there can be an ‘over/under’ established - and the average is probably about . . . .3.
Back on topic, the article is interesting too. Here’s a quote:
From the late 1990s, top-end Australian wines rode a wave of enthusiasm led by the influential critic Robert Parker, who extolled Shiraz from South Australia State. His high marks made those wines fly off shelves, with little extra marketing, said Chuck Hayward, owner of The Jug Shop in San Francisco, which specializes in Australian vintages.
But that wave soon turned into what Mr. Hayward described as “a perfect storm of laziness” in which no one — neither wine media nor importers nor the top U.S. sommeliers — felt the need to learn much about Australia besides South Australian Shiraz. And while wineries were making so much money peddling South Australian Shiraz that they, too, failed to educate consumers about other regions or varieties.
Mike,
I just posted this to my Facebook and used your thread title as a quote (attributed with your initials). Hoping my non-wine friends will see the light…
Charles Krug Winery looks like this on a smaller scale.
I agree with Larry though, that I am amazed at wineries making that large volume of wine and they are still good to very good wines. May not be the favorites of those on the boards but still quality wines.
I remember Tim Mondavi coming up to Outpost and describing the size of one of the larger Chardonnay tanks at Charles Krug. Said it took them a week to fill the tank and this was processing 100 tons of fruit by lunch time (as Tim Mondavi stated as well). Outpost did 100 tons of fruit all harvest. If I am recalling tonnage correctly…I know I am very close.
Mike,
Nice angle on this topic. FYI, I just posted this on Twitter.
“I think there needs to be a berserker contest to see how long it takes on average for a thread drift to occur in threads here in wine talk . . .I’m just sayin . . .”
Hey, I posted a review in The Asylum of an Afrobeat / Retro Soul show at the Hollywood Bowl and it took ONE post before it was about Teroldego Rotaliano…
But you EXPECT it to happen there . . .
Was this thread about something?
Yes, I expect thread drift in The Asylum but not to a serious wine discussion re obscure varieties, outliers in the 2003 bake-off and the Dolomite micro-climate…dick and fart jokes, yes, Teroldego not so much.