Comments on: A tasting note: 2006 Le Mazel Cuvée Raoul

By: Wojciech Bońkowski

Wojciech Bońkowski — Sun, 19 Jun 2011 11:03:58 +0000

Thanks for the post, Joseph. I’m unfamiliar with this particular wine but I’d 100% second your thoughts. ‘No-sulphur wines are very fragile’ is a myth. I’ve had a number of bottles from Marcel Lapierre or unsulphured Loire reds and whites and never have had any problem with refermentation or oxidation – and I can’t even say I’ve been storing them perfectly. And the wine behaviour after opening the bottle is in many cases superior to an SO2 wine: many of these wines actually improve over three, four or even more days in the opened bottle. I think it’s a myth wine needs an external conservative to keep: tannins and acids are often more than enough.
This whole thing actually makes me think of fresh fruits. If you buy standard strawberries or cherries here in Poland you need to eat them on the day. After that, they just rot. I remember having fresh table grapes in Georgia from a 100% non-treated vineyard and they kept for over two weeks! Today I’m having Polish organis strawberries purchased on a green market yesterday and they are picture-perfect! I think chemicals used in fruit cultivation actually encourage quicker spoilage. Now that’s an interested topic for scientists to elaborate on if they have the guts.

By: vinosseur

vinosseur — Tue, 14 Jun 2011 20:55:57 +0000

In reply to Fabio (Vinos Ambiz).

Thanks Fabio! It’s so nice to hear from somebody that is actually making wine this way!
I still need to taste your wines by the way 😉

Joseph

By: Fabio (Vinos Ambiz)

Fabio (Vinos Ambiz) — Thu, 09 Jun 2011 14:00:18 +0000

You’re so right! It’s amazing! After all this time, there still really are people who refuse to understand that you can make wine without adding sulfur if you chosse to do it that way!!! I mayself have been doing it for 8 years, and there must be thousands of winemakers out there doing right now!!! All you need is quality grapes and a bit of cleanliness and hygiene!

By: vinosseur

vinosseur — Tue, 31 May 2011 07:56:02 +0000

In reply to Jonathan Di Blasi. In fact those tweets were related to this post... I pretty much said the same thing in my post as my tweets, no? Thanks again for the bottle. Amazing

By: Jonathan Di Blasi

Jonathan Di Blasi — Mon, 30 May 2011 21:34:51 +0000

Would be great if you added to this post your tweets from Sunday, more proof why sulfites aren’t needed in wines. I love that wine by the way, and would love to taste it again after reading this post, thanks.