Extraction
Debate raged as we drank Chasseur Russian River Pinot Noir 2004 - was the intensity of its flavor natural or the result of extraction - i.e. - an evil manipulation solely to enhance marketability -
My position - from the winemaker’s notes - heat in early September caused rapid ripening. Vineyards which got past this heat developed exceptional flavors - i.e. natural enhancement accentuated by the September heat -
Group’s position - major extraction to unnaturally intensify flavor - a negative manipulation -
Offering to resolve the question - emailed winemaker William Hunter to query his methodology -
Written response - heat
in early September caused an earlier harvest than usual for these
vineyards. The residual sugar is below threshold. It is a big
extracted wine but I don’t feel it is as much as most others i.e.
varietal character hasn’t been compromised.
Not quite a clear cut - yes/no - phoned the vineyard - call back
coming in less than 1/2 an hour - leading to a lengthly discussion of
just what defined "extraction" -
The Pinot Noirs are fermented in small one ton fermenters and go
through a submerged cap regime to increase extraction and limit
maceration of the skins.
Walking down the street with my daughter - discussingthe winemaking
process via cellphone - she kept giving me "are your
from Mars???" looks -
Bottom line - everything you take out of the grape skins is
extraction - and - as long as you leave the skins in - extraction is
going on - be it submerged cap - punch down - whatever -
Chasseur’s winemaker is only trying to achieve balance - not super
octane to appeal to an unknowing market seeking some sort of high - i.e
- its art with flavor - and - the man is an artist -
Enjoy -
HBH
Original post by hb Herr