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Mark Lipton[_1_] Mark Lipton[_1_] is offline
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Default 2017 Cellar Inventory

Having just reorganized and reinventoried my cellar, I now can summarize
its contents by various criteria. So, courtesy of the nifty tool that
is Cellartracker, I can tell you that the geographical distribution of
my wines is:

France (65.5%)
Burgundy (24%)
Beaujolais (7.7%)
Cote de Beaune (4.8%)
Cote de Nuits (4.6%)
Chablis (2.9%)
Rhone (19.4%)
N Rhone (12.7%)
S Rhone (6.3%)
Loire (10.9%)
Touraine (6.7%)
Pays Nantais (3.6%)
Bordeaux (5.2%)
Medoc (3.3%)
Libournais (1.9%)
USA (15.4%)
CA (14.2%)
Sonoma (5.4%)
North Coast (2.7%)
Napa (2.1%)
Central Coast (1.5%)
Sierra Foothills (1%)
Oregon (1.2%)
Germany (11.5%)
Baden (3.5%)
MSR (2.1%)
Württemberg (2.1%)
Rheinhessen (1.7%)
Franken (1.2%)
Nahe (0.6%)
Pfaltz (0.4%)
Italy (5%)
Piedmont (4%)
Campania (0.6%)
Lombardia (0.2%)
Tuscany (0.2%)
Spain (1.5%)
New Zealand (0.6%)
Austria (0.4%)

By appellation, the biggest allocations a Chateauneuf (5.6%), St.
Joseph (4.6%), Fleurie (3.6%), Muscadet S-e-M (3.6%), Morgon (3.1%) and
Mountlouis (2.9%)

By producer, the biggest allocations a Edmunds St. John (3.3%),
Chidaine (3.1%), Ridge (2.5%), Coudert (2.3%), Dom. de la Pepiere
(2.1%), Produttori del Barbaresco (1.9%), Dom. de Pegau (1.7%), Dom.
Charvin (1.5%), Arnot-Roberts (1.5%), Enderle & Moll (1.5%) and Dom
Pavelot (1.5%)

By variety, the biggest representatives a Pinot Noir (18%), Syrah
(16.7%), Gamay (8.3%), Riesling (7.9%), Grenache blends (6.9%), Bordeaux
blends (5.6%), Chenin blanc (4.6%), Nebbiolo (4%), Melon (3.6%),
Chardonnay (3.3%), Zinfandel blend (2.5%), Cabernet Franc (2.3%),
Cabernet Sauvignon (1.7%) and Tempranillo (1.5%).

Interesting to me is that, though Burgundy takes the biggest chunk of
cellar space, excluding Beaujolais there are no Burgundy appellations in
the top tier, and only Pavelot cracks the top producer list. OTOH, I
was heartened to see some of my enological heroes like Steve Edmunds,
Paul Draper, Alain Coudert, Marc Ollivier and Sven Enderle so well
represented.

If any of you have access to comparable data, I'd love to see how
different or similar our cellar compositions are.

Mark Lipton
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