"JEP" > wrote in message
om...
> "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

Are they "Tannic Monsters" because of the grape or because they use a lot of
new oak?
I don't know, but I am curious.