Over-extracted wines

[Innkeeper]

Hi Catch, that subject is addressed in the post currently right under this one. Could be corrected on this, but my understanding is one that is picked at high brix; and left in the fermenting tank, barrel, on lees, or whatever, longer than usual. Sometimes this is good, and sometimes, well you know.

For example, right now some of the pinots coming off the South Island of New Zealand are being IMOP properly praised for it. On the other hand, some of the ultra high priced cabernets and zins coming out of Napa and Sonoma right now are being questioned on their alcohol levels and their longevity.

[This message has been edited by Innkeeper (edited 08-03-2001).]