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October 05, 2011


Hunter Goss

Thanks for this peek into Burgundy. I am really enjoying your almost 'real time' account of this year's harvest.

Wish you could have recorded perhaps a 'song of the Pinot Noir' while it was fermenting to go along with your very fascinating earlier post.

It would be interesting to have such recordings analyzed to see if different grapes each have a unique 'song'.

George Wroblewski

Punching down the cap looks like real fun. Hope to try it one day. Very interestin post.

vincent schmitt

I don't like carbonic macerations at all!!!!
It yields amyl acetate and very poor aromas. This technique is used for cheap Beaujolais wines.

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