concept of terroir

[stevebody]

Foodie,

Yeah, I think there are some conspicuous examples up here of vintners trying to erase terroir. (I have a WA Sangiovese in the shop that, while delicious, is as devoid of any clues as to its origins as any wine I've ever tasted, and it came from a vineyard I could identify in my sleep!) Regarding Brian's situation, I have to think he's making the Pinot that he fell in love with, i.e. Cottonwood Canyon style, which means long hang-time and lots of body (for Pinot) but that's an honest expression of him and his terroir(s). I don't know, guys. The more I hash out terroir with growers around here and vintners from all over, the more I see the whole concept as so wildly subjective that it can never be quantified. I know people who swear it can be laid out like specs on a blueprint but then I talk to people like Chris Camarda who say it's down to how you, the winemaker, see the terroir. certainly, his Klipsun wines are not much like Seven Hills or L'Ecole's or most of the other producers who pick there.

I'd be delighted to carry your book! Send me the pertinent info at
vinellawines@yahoo.com and I'll get you paid. We haven't picked up a single book yet and I'd be honored to start with yours.

[This message has been edited by stevebody (edited 01-05-2006).]