Comments on: Que sera Sangiovese: Lessons learned from a failed experiment http://www.steveheimoff.com/index.php/2009/05/27/que-sera-sangiovese-lessons-learned-from-a-failed-experiment/ A blog about the world of wine Thu, 09 Sep 2010 16:11:52 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Dylan http://www.steveheimoff.com/index.php/2009/05/27/que-sera-sangiovese-lessons-learned-from-a-failed-experiment/comment-page-1/#comment-7567 Dylan Fri, 29 May 2009 18:50:48 +0000 http://www.steveheimoff.com/?p=2870#comment-7567 Steve, you brought out a critical point of how things seem to phase up to an extreme before they return to the opposite end of the spectrum, which is then bounced back again. With wines becoming indistinguishable from any specific terroir expression there will be a trend to focus on more wines which do this. And sure enough, once everyone is creating wines distinct to terroir, there will be newcomers looking to push the boundaries. I feel the same will happen with technology--we are moving at such a fast pace incorporating tech into our lives and becoming constantly connected. Sure as the sun will rise expect for there to be a movement some point later down the line to get away from technology. It's a natural force of balance between extremes. Steve, you brought out a critical point of how things seem to phase up to an extreme before they return to the opposite end of the spectrum, which is then bounced back again. With wines becoming indistinguishable from any specific terroir expression there will be a trend to focus on more wines which do this. And sure enough, once everyone is creating wines distinct to terroir, there will be newcomers looking to push the boundaries. I feel the same will happen with technology–we are moving at such a fast pace incorporating tech into our lives and becoming constantly connected. Sure as the sun will rise expect for there to be a movement some point later down the line to get away from technology. It’s a natural force of balance between extremes.

]]> By: John M. Kely http://www.steveheimoff.com/index.php/2009/05/27/que-sera-sangiovese-lessons-learned-from-a-failed-experiment/comment-page-1/#comment-7507 John M. Kely Thu, 28 May 2009 15:07:39 +0000 http://www.steveheimoff.com/?p=2870#comment-7507 Early experiments in California with Sangiovese have been hampered by poor clones and a misapprehension of farming techniques needed to produce quality fruit - heavy thinning, strict canopy control and properly-timed irrigation are necessary. In the winery the grape needs to be treated more like Pinot than Cabernet. In evolution, new forms evolve as conditions change. Early experiments in California with Sangiovese have been hampered by poor clones and a misapprehension of farming techniques needed to produce quality fruit – heavy thinning, strict canopy control and properly-timed irrigation are necessary. In the winery the grape needs to be treated more like Pinot than Cabernet. In evolution, new forms evolve as conditions change.

]]> By: mike http://www.steveheimoff.com/index.php/2009/05/27/que-sera-sangiovese-lessons-learned-from-a-failed-experiment/comment-page-1/#comment-7484 mike Wed, 27 May 2009 23:31:16 +0000 http://www.steveheimoff.com/?p=2870#comment-7484 What about Stolpman and their big money consultant they hired and I think Bruno D'Alfonso's Sangiovese is alright. Question, What is the age of typical Italian sangiovese vines compared to California? Are they own rooted? And how many different clones do we have registered over here? I think back to how bad CA Pinot was and I atribute its current success to pioneers who kept making it better with better methods of growing it and making it. All that being said I always pass on sangiovese. Sorry. What about Stolpman and their big money consultant they hired and I think Bruno D’Alfonso’s Sangiovese is alright. Question, What is the age of typical Italian sangiovese vines compared to California? Are they own rooted? And how many different clones do we have registered over here?

I think back to how bad CA Pinot was and I atribute its current success to pioneers who kept making it better with better methods of growing it and making it.

All that being said I always pass on sangiovese. Sorry.

]]> By: Eric Van Drunen http://www.steveheimoff.com/index.php/2009/05/27/que-sera-sangiovese-lessons-learned-from-a-failed-experiment/comment-page-1/#comment-7471 Eric Van Drunen Wed, 27 May 2009 20:05:00 +0000 http://www.steveheimoff.com/?p=2870#comment-7471 Their Sangio might not have been interesting, but as previous posts have already stated, there are some great Sangios in California. Not Italian at all in their style (maybe why the same Cab/Sangio blend didn't work like it did in Italy), but fantastic. I still remember the first Noceto I had - it was a perfect, beautiful, singular note of cherry. There was triumph in its simplicity. Their Sangio might not have been interesting, but as previous posts have already stated, there are some great Sangios in California. Not Italian at all in their style (maybe why the same Cab/Sangio blend didn’t work like it did in Italy), but fantastic.

I still remember the first Noceto I had – it was a perfect, beautiful, singular note of cherry. There was triumph in its simplicity.

]]> By: Derek http://www.steveheimoff.com/index.php/2009/05/27/que-sera-sangiovese-lessons-learned-from-a-failed-experiment/comment-page-1/#comment-7465 Derek Wed, 27 May 2009 17:44:55 +0000 http://www.steveheimoff.com/?p=2870#comment-7465 Steve, I agree that the Cali-Super/Tuscan venture is a failure. But, some winemakers and growers make killer sangiovese in our state. I believe that they know how to plant and grow the varietal correctly and blend the right grapes, or none, with it. Unti, Duxoup, Miner, Sunce, Peterson, Noceto and Seghesio make dynamite sangiovese from many different places within California. All of their styles are different, but most are great food wines. Cheers, Derek Steve,

I agree that the Cali-Super/Tuscan venture is a failure. But, some winemakers and growers make killer sangiovese in our state. I believe that they know how to plant and grow the varietal correctly and blend the right grapes, or none, with it.

Unti, Duxoup, Miner, Sunce, Peterson, Noceto and Seghesio make dynamite sangiovese from many different places within California. All of their styles are different, but most are great food wines.

Cheers,
Derek

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