2006 Loring Rosella's

[Thomas]

KC,

Long hang time does not necessarily provide physiological maturity.

It mainly provides ripeness--high sugar levels.

Maturity and ripeness are really separate issues. Grapes can be mature before becoming ripe, mature meaning that they have reached their generally accepted flavor profile within acceptable acid, pH, and Brix levels.

The over alcohol that you refer to is because of the extra ripeness/Brix level. It can also lead to high pH and low acidity, which is not a good start if you plan to add water back to lower alcohol. It may mean having to adjust acidity and/or pH.

This is the kind of extra-intervention treatment on grapes that sends shivers up my gums. It also might--MIGHT--lead to wines with poor aging potential.

Of course, the people behind those wines will tell you that I have no idea what I'm talking about. In fact, they've already told me that--more than once.

[This message has been edited by foodie (edited 11-10-2009).]