New Masis

[stevebody]

I was on the Masi wesbite a couple of days ago and, unless I read this wrong, they're making some new wines in Argentine, from their vineyards their and doing it Ripasso style.

If so, this would be really interesting stuff since Ripasso winemaking is something that has rarely been tried in the New World and, for the life of me, I can't see why. If that level of extraction and richness is possible, my thinking has been, in my own winemaking, of just going to one of our WA wineries and asking them for their Cab marcs, air-drying that fruit, and using that with Rhone or Bordeaux varietals to heighten flavors. I'm right on the verge of trying it, having gotten some wonderful Syrah grapes this year. I don't know if it's even possible, as one of the characteristics of fine ripasso is botrytis, at least partially, but it's intriguing enough to try.

Check out the two Argentinians and the new Veronese at masi.it. Interesting stuff...