Very well said . Even if I liked the Mondovino documentary , I think it was too manichean in its suggestion of the bad and evil on one side , and the good powerless "resistants" on the other side Michel Rolland was filmed so to appear on the bad side ) . This is a very french attitude indeed .
Very well said . Even if I liked the Mondovino documentary, I think it was too manichean in its suggestion of the bad and evil, industry-type on one side , and the good powerless "resistants" on the other side ( Michel Rolland was filmed so to appear on the bad side ). This is a very french attitude , it seems .
Thanks for the comment, Bertrand. I look forward to seeing the movie, even if it oversimplifies the issues at hand.
I am a winemaker, and know Michel Rolland. His winemaking ideals are extremely sound, as his goal is to facilitate maximum expression of the fruit through absolute ripeness and total extraction. He does not intentionally seek to homogenize his wines' styling, however, any truly ripe red grapes with fully ripened skin tannins will obviously share stylistic characteristics, ie: lushness on the palate, soft, full tannnins, low acidity, etc. What Rolland has really done for the wine world is enable vineyard owners and winemakers with whom he consults to gain confidence in their ability to properly crop their vines, allowing that fruit to fully ripen to an absolute point of perfection. Owing to that ultimately ripened fruit status, the winemaking thereafter is relatively simple: warm fermentation, aerative pumpovers and extended skin maceration to fully extract everything the fruit has to offer. Anything less and the wine's potential is not truly realised. And without absolute maturity of the fruit, one cannot undertake the techniques of extraction Rolland employs without encountering hard or drying tannins or other green characters that can easily derive from even slightly unripe grape skins. Rolland is not a rocket scientist, but rather, an artisan/enologist who is skilled at merging perfection in farming with some rather simple winemaking methods that work quite well.
I think what you and Rolland describe as "absolute ripeness" and "total extraction" I would describe as "over-ripeness" and "over-extraction".
Personally I don't much like the resulting wines and I don't think they will age terribly well.
I was searching Google in fact for a list of all Rolland's consultancies in order that I could avoid them all. Does such a list exist anywhere?
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I to would would describe this as "over-ripeness" but not over "over-extraction". I think it will age very well, but the temperature will need to be adjusted to compensate.
I havnt seen such a list, but as I do my usual browsing around and I find any, I will post it here. Or Better yet, I will post it at my blog http://www.mygreatwines.com, once its all setup. Take care
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