The Chardonnay Symposium: 8 days and counting…
There may still be time to get a ticket for my panel at next Saturday’s (June 30) Chardonnay Symposium.
Last year the topic was the role of oak in Chardonnay–which turned out to be more interesting than I initially thought it would be. This year, I chose the topic: how does the winemaker preserve “terroir” in a grape and wine that is usually so heavily manipulated? When you think of all the things winemakers do to Chardonnay–barrel fermenting it, stirring it on the lees, putting it through the malolactic fermentation, exposing it to varying degrees of oxidation, and on an on–what happens to all that terroir that was born in the grape?
A reporter for another magazine called me yesterday because she’s writing somethng up on the Symposium (now in its third year) and was shopping for quotes. She asked me if Chardonnay wine shows greater terroir than other varieties. “Good question!” I replied, which are two words a reporter loves to hear from an interviewee. Usually, people say that Pinot Noir, Riesling and Sangiovese reflect their terroir more purely or transparently than other varieties. Chardonnay is often referred to as a wine so neutral (i.e. non-terroir driven) that it needs winemaker bells and whistles in order to taste good.
Well, of course, that’s nonsense, as anyone who knows anything about Grand Cru Chablis or Montrachet understands. Here in California, we have our “grand cru” Chardonnays (you’ll pardon the expression), and I tried to round up panel members who work grand cru vineyards. They are:
Jenne Bonaccorsi – Bonaccorsi, Santa Rita Hills
Bob Cabral – Williams Selyem, Russian River Valley
Dieter Conje – Presqu’ile, Santa Maria Valley
James Hall – Patz & Hall, Carneros Valley
Eric Johnson – Talley, Arroyo Grande and Edna Valley
Heidi von der Mehden – Arrowood, Sonoma Valley
Bill Wathan – Foxen, Santa Maria Valley
Graham Weerts – Stonestreet, Alexander Valley
A pretty impressive crew, I think you’d agree. I told the reporter that there are certain noble grape varieties in the world, and when these grapes are grown to the highest standards and vinified accordingly, they all show terroir, including Chardonnay. Pinot Grigio is not a noble variety (at least, not in California) and thus you don’t expect to find “terroir” in a $15 PG. You expect freshness, crispness, cleanliness, fruit, etc., but not some eye-opening expression of the site where the grapes were grown.
Each of my winemakers will pour one wine, from a single vineyard, and tell us about the natural terroir, what he or she did in bringing up the wine, and then describe how the natural terroir still shines through. (Well, the one and only Dieter Conje is pouring two wines, but he has a very specific point he wants to make.) Perhaps some of the winemakers will say they believe they actually enhanced the expression of terroir through their interventions, the way, say, Professor Henry Higgins brought out the “real” Eliza Doolittle. Was Eliza more or less “Eliza” before the Professor taught her to speak correctly, dress and behave like a lady and be, well, more attractive to men? In some sense, she was more Eliza when she was an unkempt street urchin selling flowers from the gutter. Did she become “inauthentic” when she was transformed into “My Fair Lady”?
This is an idiotic question, one for metaphysicians to waste their time on. However, in the case of Chardonnay (and especially considering the question of oak), it is decidedly not idiotic; and to Chardonnay lovers, it’s the stuff of grand debate. I hope to see you at the Symposium.