It wasn’t adopted, at least yet.
It wasn’t a lot of producers that were discussing the change from Merlot to CF, but it was certainly interesting to hear this was a part of the mitigation process.
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He’s a tasting room host at Caymus.
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Petrus and Le Pin are afaik 100% Merlot and rate right up there with DRC and Leroy as most expensive wines ever!
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I’m not a fan of the dominant style of California cab, but there are some good alternatives for my palate. I tasted with Dave Ramey at his winery on Friday, and his cabs (and merlots) manage to be very much of California (fuller bodied than Corison’s wines, for instance) but balanced.
On Friday we were tasting the 2017 Template (75% merlot) from Mt. Veeder and the 2017 Cooley Ranch cab sauvignon from near Lake Sonoma, at 1,375 feet elevation. I loved both of them. I assume that’s in part because both are from higher, cooler areas.
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Perhaps you should just get off your soapbox as more people provide more examples.
Here’s one more from me for now: Matthiasson
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Don’t you mean, “in your opinion” the homogeneous style…
He’s calling out the fact they are exceedingly expensive. He feels for your pocketbook.
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Or he’s hoping that he will buy and share!
I read an article a few years ago that was stating even if you had the exact same childhood meal growing up it wouldn’t taste the same because of the loss of tastebuds over a lifetime that don’t regenerate.
Wine tasting is as much of a learned thing as the raw expression of what’s in the glass.
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false
lifelong food products taste exactly the same as they did when I was a kid
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Could you do the same with wine? Relive a glorious bottle later on
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I believe this is what’s happening to Caymus drinkers tbh.
(no flame, you’re free to like what you like)
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Can you suspend a bottles development? This is the perfect wine 100pt. Lets now store it at ~28 degrees and keep it right here?
I don’t want to do this but I’ve never heard of anyone actually trying either. (Well besides Bern’s 
)
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Any willingness to reveal which winery it is?
I wonder if it’d have to be colder than that like… dipped in liquid nitrogen for it to rapidly freeze. I feel like this is a question we have to ask dippin’ dots.
We had a early CLONYC tasting many years ago and some of the wine brought by Gregory Dal Piaz were two bottles of older Mayacamas Cabernets that had been purchased by a doctor on the word of non other than Bob Parker himself but in this case these wines were subsequently stored in a sub 40 degree cellar for all those years resulting in what everyone at the table agreeing their youthful showings to be attributed a suspended state of maturity due to the cold temps, so yes, I do believe it possible.
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The only thing I can add is that as part of my master’s thesis, I aged 16 differrent wines after pressing for about 8 months in different controlled temperature environments - and then tested each for tannin development, phenolics development, anthocyanin development and a couple of other parameters. The 4 rooms, which were in the Pomology Dept at UC Davis, were set at 5 degrees C, 10 degrees C, 20 degrees C and 28 degrees C. There was a marked difference in development of all of these parameters - and the wines in the coldest room truly did not change much with regards to tannin development or anthocyanin degradation.
Temperature can certainly be used to slow down chemical reactions - or speed them up in order to polymerize tannins faster and create more ‘polymeric pigments’ - tannin-anthocyanin molecules that reduce the perception of tannins.
Cheers.
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Makes sense - Chemical reactions speed up with heat IIRC. Cool Post - nothing like evidence based data!
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I pick on Caymus also, although I admit I will drink it - it’s pretty good with a steak! What’s interesting is how truly popular it is - indeed a cursory look at cellar tracker shows that for California Reds Caymus has 6 of the top 10 spots for bottles held with Insignia holding the other 4 spots.
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