On Jul 27, 2:16*pm, Mike Tommasi > wrote:
> On 27/07/2011 21:18, Emery Davis wrote:
>
>
>
> > So Mike, have you ever heard of this open barrel dodge? *Pretty darn
> > slow, really. * BTW there were a number of folks actively associating
> > with the slow food movement in the area, it is an interesting evolution..
>
> Seems to me the cap plus the accumulated CO2 on top would protect the
> must from oxidation. *Don't know any of the domaines cited...
> Anyhow what is interesting is seeing people using far out techniques to
> make wine that is not marked by major defects (oops, not supposed to use
> that word...) and actually tastes good.
>
> cheers
>
> Mike

Fermentation in an open container is neither new nor unusual. However,
once fermentation is complete -- within a few weeks, usually -- there
is no production of CO2 to protect the wine from oxidation or
microbial spoilage. The statement that arouses my skepticism is "The
[wine] spends 37 months in open topped barrels, fully exposed." It is
the long-term aging of wine in open containers that is questionable.
Sorry, but I think Emery Davis must have misunderstood what was
happening in the Clos des Cimes cellar. There are videos on their
website <http://closdescimes.fr/> showing Elodie Aubert and Raphael
Gonzalez (I presume) punching the must in open barrels by hand; but it
is clearly must -- unfermented or fermenting red grapes -- and not
aging wine.

Andy