Above: On Tuesday, my day began at dawn, when I sprayed the vineyards with sulfur in order to stave off powdery mildew.
I hope you don’t mind but I need to get something off my chest.
I’m really fed up with hearing that:
– native yeast is always better than cultured yeast;
– not filtering is always better than filtering;
– cork closures are always better than any other type of closure;
– topping (i.e., trimming the vineyard canopy) is always a bad idea.
In my view, this approach is overly simplistic and it’s not right for those who really do understand winemaking.
Too many people tell tall tales without keeping in mind that there are huge differences between terroirs, grape varieties, and types of wine.
I’ve said it before and I’ll say it again: we, grape growers, are seamsters and need to tailor” our vines through our daily work as we attempt to create a “product” that reflects who we are as much as possible.
We need to aim for minimal intervention but we also have to listen to our hearts and we need to use our brains.
grape grower and winemaker
Sorry I’m so grouchy. Saturday I’ll feel better, I’m sure, when I head to Corsica for my vacation!