Wells Guthrie in the NYT on restraint in Pinot

Jason_Hagen · March 12, 2009, 9:56pm

Hmmmm tempting but probably not going to happen.

How much oak do the Pisoni’s use?

J

Greg_Piatigorski · March 12, 2009, 10:25pm

Less new oak than Arcadian and probably a number of others.

Thomas (Rivers-Marie) is using less than others, we have similar ideas about oak.

Jason_Hagen · March 12, 2009, 10:28pm

Since Arcadian uses 100% new oak … I guess that would make sense [rolleyes.gif]

Ken_Zinns · March 12, 2009, 10:31pm

Yikes! That last statement is scary…hate to think he had that much influence and that it caused such problems.

Jason_Hagen · March 12, 2009, 10:33pm

I guess I should have used a pot stirring smile to prevent getting my ass chewed out … since I really don’t know what Arcadian uses … although I thought they often use 50% or above.

There is good oak and bad oak. I love good oak.

J

Cris_Whetstone · March 12, 2009, 10:50pm

I’m often surprised at was has a lot of new oak and what doesn’t Rhys for instance uses a lot of new oak but it doesn’t stand out in the wines. The fruit seems to suck it up and I think that is the biggest factor in how much the oak shows. Well concentrated fruit can suck it in and use it as seasoning. But in many cases it becomes more like a gravy over the wine. And there are probably other factors a non-winemaker like me would not think of.

N_Weis · March 12, 2009, 10:54pm

Too bad he’s caught the ear of another winemaker… who’s now having vineyard issues and other problems because of it. Very sad.

I am now staying out of the 3 or 4 thread-types that turn into pissing matches. Mostly because I think both sides have valid points, and reality lies somewhere in the middle, so what’s the use?

I am wildly curious to know who you’re referring to, though. For two reasons: one, that a WM would let someone who is not a peer and has never actually made wine influence the type of wine they’re trying to make (akin to making wine for points, is it not?) and second, because I can’t imagine how it’s affecting vineyards (unless it’s something having to do with demands for farming buzz phrases like “one cluster per shoot” coming from a non-farmer and the growers are just PO’ed).

Brian_Loring · March 12, 2009, 10:55pm

Maybe I’m overstating the influence… but the timing fits.

Jeff_Brinkman · March 12, 2009, 11:11pm

I think it certainly takes work to determine the right oak to use with the fruit you have. It’s amazing how much different the same barrel will come across with different fruit. Barrels that I have sworn by some places just simply don’t work elsewhere. I get hypersensitive about oak and so I really appreciate wines that deftly balance their oak. It’s not as easy as it might seem.

Greg_Piatigorski · March 12, 2009, 11:39pm

Spot on statement!

Jason_Hagen · March 13, 2009, 2:55am

I have enjoyed earlier Copains but starting with 2006 it is a pretty big step up. I recommend re-visiting if you like a little more subtlety … but they are still Cali pinot.

Jason

Tom_Gutting · March 13, 2009, 4:22am

The 2006s from Wells are some of the best wines I’ve had from Cali. Amazing stuff.

Anonymous · March 14, 2009, 12:48am

Greg P,

I’m glad to see you’ve resurfaced.

Paul Galli

Linda_Baehr · March 14, 2009, 1:14am

Uh oh. Someone’s not abiding by the real names rule! That means you, Paul!

Anonymous · March 14, 2009, 1:44am

I’ve signed my posts.
Is that acceptable?
A newbie here…

Paul Galli

Linda_Baehr · March 14, 2009, 1:50am

You might be in for a Toddly spanking. But welcome.

Anonymous · March 14, 2009, 1:56am

Thanks for the welcome…
If I have to reregister Todd, I will.
Let me know

Paul Galli

Joe_Hauck · March 14, 2009, 2:02am

This might be interesting, I just hope your here to contribute Paul. Oh yeah and welcome.

Jason_Hagen · March 14, 2009, 3:38am

Greg P and TTT together again … it’s like a GnR ruinion

I am glad you are both here! Opinions are fun … and like but-holes

I kid of course.

[1974_eating_popcorn.gif]

Paul_H_Potter · March 14, 2009, 5:10am

i like oregon pinot