"Aaron Puhala" > wrote in message >.. .
> I should clarify. When I say upwards of 35-40 I am actually talking about
> maceration time which would include say 5-10 days for fermentation with
> actual EXTENDED maceration of 20-30 days. Some of the longest "macerators"
> that I am aware of a

I like that term macerators. Somehow it has a nice ring to it :-)

>
> USA:
> Opus
> Mondavi
> Signorello
> Luna
>
> ABROAD:
> Artessa
> Arboleda / Caliterra
> Chateau Clinet
> Chteau Prieuré-Lichine
> Other Bordeaux (I believe extended maceration is traditional practice in
> Bordeaux)
>

I'm still waiting for a list of the "very fine CA cabernets and blend
producers". Sorry, that was a political statement better left un-said,
but I couldn't resist. I have lost a lot of respect for Mondavi,
especially since Tim Mondavi took over. IMHO, Opus is not and has
never been worth the money they get. It was nothing more than a
marketing scheme for the first "cult" wine from CA. Signorello and
Luna I really don't know much about, but that also says something to
me.

Yes, I think Bordeaux probably pratices this more than most areas but
they also have the fruit that requires it if they want to drink the
wine near term. This allows some wine makers to produce what is
refered to as "international" style wines (BTW, I don't like the term,
personally). Early drinking, fruit forward but without the staying
power of the more traditional styles.

Bordeaux from the likes of Lafite, Latour, Mouton, etc. can be tannic
monsters at release and require many years of aging to come into their
own. If they use extended maceration, I'd hate to think what the wine
is like before hand.


Andy