Re: The Wine Thread
I am not sure I would agree some points above. There are many vineyards around, both here and in Europe, where sugars go up and acids do not come down as the fruit ripens on the vine. One needs to wait until acidity comes down to workable levels and this forces winemakers' hands in some cases. Key is still balance and numbers don't mean much when the overall balance works. Or doesn't.
Burgundy has traditionally added sugar to bump up the alcohol, not only Burgundy actually. Yet no Burg-head ever wants to discuss this or admit to it.
What percentage of dry wines is capable of as good an aging as Port? And last I checked, not all Ports have same aging ability.
Best Bordeaux houses use very ripe fruit, same ripeness levels as here, but they also use RO machines to get the alcohol out prior to bottling. They also figured out that to get the mouth feel and flavor they want, that's the game they must play. LLC (Leoville Las Cases) is prime example of that, yet I have not heard one bad review so far.
KB Pinots are what they are, well made wines made for (rather) earlier consumption. They are still too young as a winery to figure out how they age, although owners will also tell you to drink them now if that's how you like them. I've tasted through barrels a good number of times, a few time each vintage, the fruit profile is seriously good, IMO. And the wines are getting better and better with each new vintage, they are dialing in oak programs and winemaking techniques. Alcohol numbers? I do not pay attention unless alcohol is the first thing that hits me when I taste a wine and in KB I do not get that.
Anyone had August West Pinots? Rivers Marie? AP Vin? Curious to hear your notes on those.
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