I have to agree that $150 for a bottle of Opus One is excessive. I do, on
the other hand, appreciate what they do considering the scale of their
operation. In my opinion it is a very good $50-$75 bottle of wine. To
balance the discussion, I believe Shafer does not practice extended
maceration at all but then again, their best are in the barrel for two years
and the bottle for one...

To be honest, this whole discussion drives me crazy! I would really like to
know what the best methods are for a given wine style but it seems that
there are many more opinions than scienctific studies. I think it would be
good for people on this newsgroup to do their own studies and report the
findings to the group.

From my own limited studies, the jury is still out on extended maceration
but I have found the following methods beneficial:
- Pump over w/ aeration + cap stirring (first pump over with venturi
aeration, saturate cap and stir well)
- ~100ppm Lysozyme immediately after crushing to inhibit wild ML
bacteria (results in cleaner aromas in my studies)
- Oak beans in primary fermentation (Medium to heavy toasted oak beans -
seems to help stabilize color and gives VERY well integrated toasty aromas)

It is a worthwhile study to determine what methods the very good to
excellent producers are using consistently. While there are methods like EM
that may just be a matter of stylistic choice and market positioning, there
are other methods that perhaps should be included in a "core set of best
practices" for high quality red winemaking.

CHEERS!

Aaron

"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