On Mon, 14 Feb 2005 07:53:20 -0700, Ed Rasimus
> wrote:

>On Mon, 14 Feb 2005 08:29:44 -0500, Art Schubert
> wrote:
>
>>On Mon, 14 Feb 2005 07:52:05 +0100, Mike Tommasi >
>>wrote:
>
>>>Underripeness in the fruit, yes, but in particular I would say
>>>underripeness of the stems. Sometimes the fruit is ripe but the stems
>>>are green, so if you do not destem there will be very hard tannins,
>>>but even after destemming the seeds will also impart that greenness.
>>>
>>>Mike Tommasi, Six Fours, France
>>>email link http://www.tommasi.org/mymail
>>
>>Very good. I have been de-stemming mine and trying to be especially
>>gentle with the seeds. We shall see.
>>
>>Just a small follow-on. From the producer's web site: "Not a 'wimpy'
>>Pinot, this richly balanced wine has structure, backbone and muscle."
>>
>>Don't creatures with lots of backbone and muscle tend to bite you?
>
>Not necessarily. Think more human and less animal. I like folks with
>strength and backbone, while conversely I have little respect for
>those who can't stand up for themselves or principles--get the
>metaphor?
>
>Ravenswood's motto for years has been "no wimpy wines", and although
>they don't always achieve it (in my opinion) it certainly is a
>commendable goal.
>>
>>I suppose once you have made a bunch of it you have to find a way to
>>convince people to buy it, regardless of its quality. Sad.
>>
>>Art Schubert
>>Traverse City, Michigan
>
>Ahhh, now we begin to fulfill the picture. Your comments following
>response to the initial question seem to indicate that you are seeking
>to produce and you've gotten the "hard and angular" relating to your
>product???

Actually no; not "produce" as such. The original post was refering to
a commercial Pinot from SW Michigan. Rather than "hard and angular" my
own have been more "subtle" with a capital S (I have de-stemmed them).

Also I would call what I am doing "producing". It is simply a hobby
and I have no intention of trying to market and sell my small
experiements. I am doing it more to see what can be done and to learn
how wine flavors and textures relate to the ways they are made.

>
>If so, your location is going to give you an uphill climb. You're on
>the "lake effect" side of the "big sea water" and that can mean early
>winters and late springs which translates into short growing seasons.
>The Lake certainly tempers your climate, but a good season is going to
>be more rare than in a lot of places.

You've got it. Not too bad for Riesling though, at least if Lake
Michigan does not freeze over (as it did in '02-'03).

>
>But, if you persist, you can probably make reasonable wine--consider
>the broad range of latitudes, altitudes, soils, etc. that have all
>produced good wine.

"Reasonable" is all I can expect at this moment.
>
>To convince people to buy it, however, takes some marketing. That
>might mean "loss leaders", advertising, competitions (and wins),
>tasting events, wine shop promotions, years of consistency, etc. It's
>a cliche that "overnight sensations" don't happen overnight. Good
>luck.

My meaning behind the marketing comment was that sometimes a wine that
really is not worth buying or drinking (e.g. made from un-ripe grapes)
gets sold by convincing people that those very (nasty, IMO) qualities
are good. I am too new at this to say that with confidence but it
seems possible.

>
>And, the bill for consulting will arrive at the end of the month.
>
Already have one. Thanks anyway.
>
>Ed Rasimus
>Fighter Pilot (USAF-Ret)
>"When Thunder Rolled"
> www.thunderchief.org
> www.thundertales.blogspot.com


Art Schubert
Traverse City, Michigan