Comments on: Extreme Wine: Mad Wine Science in Oregon

By: doug sloan

doug sloan — Thu, 02 Feb 2012 06:51:09 +0000

Alsace has been making extreme Pinot Gris for years… its about hang-time (… netting the vineyards?) and batonnage. Alex Nichol made some stupendously good Pinot Gris in his years with Nichol Vineyards, here in BC – sometimes roses from extended skin contact, but often a pale salmon colour and completely over the top with cantaloupe fruit flavours and 14 months of yeasty creaminess after lengthy barrel-aging and frequent batonnage… really a pity there’s not more of this going on as Pinot Gris is most definitely the potentially perfect signature white for all of the Pacific Northwest

By: Destiny

Destiny — Wed, 25 Jan 2012 20:33:22 +0000

Great post! I wish I knew about this literally 15 minutes ago- as I was at the winery! I will certainly be asking Jason about these.

By: sethmlong

sethmlong — Wed, 25 Jan 2012 18:46:25 +0000

Great piece Mike! Eyrie is one of my go to producers in Oregon and Jason is great guy. I had no idea about these experiments. I’ll have to check in with him about it. Cheers!

By: Mike Veseth

Mike Veseth — Mon, 23 Jan 2012 19:46:32 +0000

Good point. I’ll check with Jason Lett to see if my earlier guess is correct.

By: Emma B

Emma B — Mon, 23 Jan 2012 19:07:43 +0000

Pity. I’ve made experimental ferments in parallel – i.e. control vs. trial method, same must & yeast across a method – and they vary enough that it would be easy to think they were different wines within a method irrespective of what was being tested. Better to go with (e.g.) 3 ferments under each method, & then blend the results before tasting.

By: Mike Veseth

Mike Veseth — Mon, 23 Jan 2012 18:55:27 +0000

Thanks for your comment, Emma. One of each, I think.

By: Emma B

Emma B — Mon, 23 Jan 2012 18:37:18 +0000

Intriguing stuff. With the ferments to music, did he have several running in parallel, or just one of each?