tag:blogger.com,1999:blog-10545804.post9113628696488413362..comments2023-08-03T07:55:48.617-07:00Comments on élevage: 2006 Pinot Noir UpdateVincent Fritzschehttp://www.blogger.com/profile/18153962387209512138noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-10545804.post-49627094217980459562008-03-12T20:19:00.000-07:002008-03-12T20:19:00.000-07:00Just stumbled on to your interesting site. As a y...Just stumbled on to your interesting site. As a young winemaker, I often worried about VA in young wines when patience would have served better. If it tests low, then it is low and it will integrate with time.<BR/><BR/>Good luck with it.<BR/><BR/>CalAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-10545804.post-12488236757485040052008-03-10T15:27:00.000-07:002008-03-10T15:27:00.000-07:00How does it taste??? What, you're not supposed to ...How does it taste??? What, you're not supposed to make wine by numbers???<BR/><BR/>It tastes good enough. I liked it better earlier in its elevage. I was worried that the long and uneven malolactic fermentation gave inroads to bad bacteria. The wine lately seemed to be showing what I thought was volatile acidity, or at least the beginnings of larger issues than I can currently sense. But the numbers suggest otherwise...that is, not a huge VA issue and not a pH that leaves me too worried about spoilage down the road. <BR/><BR/>Really, I've made wine since 2001 but never to this point had anything to go by but taste and smell. Which can't be overrated. But once in a while it's nice to look at the "map" and see where I am from a different perspective. I don't want to be a winemaker who never looks at the numbers, just as I don't want to be one who ONLY looks at them.<BR/><BR/>Thanks for the support on this...yeah...passion. That's it. Passion.Vincent Fritzschehttps://www.blogger.com/profile/18153962387209512138noreply@blogger.comtag:blogger.com,1999:blog-10545804.post-81309539110898191062008-03-08T13:59:00.000-08:002008-03-08T13:59:00.000-08:00Vincent, it's nice to see you're staying on top of...Vincent, it's nice to see you're staying on top of the numbers. <B>But how does it taste?</B> <BR/><BR/>I have no personal experience tasting wine still in barrel so I can't offer any advice. It is great to see you follow your passion, or is that obsession? ;-)<BR/><BR/>RubenAnonymousnoreply@blogger.com