We have a small commercial vineyard/winery in the area that has produced a
cloudy Pinot Noir. The vintner claims that this is acceptable, and he gives a
number of reasons for the wine's condition. I think justifying a cloudy
commercial wine sounds suspicious. Is it possible to NOT view cloudiness as a
defect? Or is he pulling the wool over folks' eyes?
Ken

I have been to a vineyard in Oregon that also produced a cloudy Pinot Noir,
they said it was "unfiltered" I said so are all of my wines and they don't
look like this. I declined to sample or purchase. For some reason I think
they are trying to emulate the brewing industries move to unfiltered wheat
style beers. LOL!

Tom
"Ken Anderson" > wrote in message
news
> We have a small commercial vineyard/winery in the area that has produced a
> cloudy Pinot Noir. The vintner claims that this is acceptable, and he
gives a
> number of reasons for the wine's condition. I think justifying a cloudy
> commercial wine sounds suspicious. Is it possible to NOT view cloudiness
as a
> defect? Or is he pulling the wool over folks' eyes?
> Ken
>
>

The guy is definitely better at producing wool than wine. Cloudy is an
unappetizing defect for any winemaker

Ray

"Ken Anderson" > wrote in message
news
> We have a small commercial vineyard/winery in the area that has produced a
> cloudy Pinot Noir. The vintner claims that this is acceptable, and he
gives a
> number of reasons for the wine's condition. I think justifying a cloudy
> commercial wine sounds suspicious. Is it possible to NOT view cloudiness
as a
> defect? Or is he pulling the wool over folks' eyes?
> Ken
>
>

I wouldn't buy it. I won't give a bottle of wine away if it is cloudy or
has sediment (other than a dusting), but I know first hand, not everyone is
as particular. BUT for a professional, gee wiz.
Darlene

"Ray" > wrote in message
om...
> The guy is definitely better at producing wool than wine. Cloudy is an
> unappetizing defect for any winemaker
>
> Ray
>
> "Ken Anderson" > wrote in message
> news
> > We have a small commercial vineyard/winery in the area that has produced
a
> > cloudy Pinot Noir. The vintner claims that this is acceptable, and he
> gives a
> > number of reasons for the wine's condition. I think justifying a cloudy
> > commercial wine sounds suspicious. Is it possible to NOT view
cloudiness
> as a
> > defect? Or is he pulling the wool over folks' eyes?
> > Ken
> >
> >
>
>

"Ken Anderson" > wrote in message
news
> We have a small commercial vineyard/winery in the area that has produced a
> cloudy Pinot Noir. The vintner claims that this is acceptable, and he
gives a
> number of reasons for the wine's condition. I think justifying a cloudy
> commercial wine sounds suspicious. Is it possible to NOT view cloudiness
as a
> defect? Or is he pulling the wool over folks' eyes?

He's certainly trying to. He has to _sell_ it of course.

That defect - and it IS a defect - justifies a substantial markdown in the
price IMO. I bought some Gallo Pinot Noir a couple of years ago that had
that problem, and it had been discounted ~40%. I've seen other similar
cases, and they were all Pinot Noir.

That problem pops up most often in Pinot Noir because some winemakers
stubbornly refuse to bentonite fine their reds. You can get away with that
with most reds, but Pinot Noir is particularly susceptible to protein
instability problems. A light bentonite fining (~1 lb/1000 gal) would
likely have avoided the protein hazing. Filtration would not have addressed
that issue, and in fact would probably not have been necessary if the wine
had been bentonited before the last racking.

Tom S

>Is it possible to NOT view cloudiness as a
defect? Or is he pulling the wool over folks' eyes?
<

It will of course detract from the saleability of the wine. It can still
taste good blindfolded.

--
groeten van Bart

>Is it possible to NOT view cloudiness as a
defect? Or is he pulling the wool over folks' eyes?
<

It will of course detract from the saleability of the wine. It can still
taste good blindfolded.

--
groeten van Bart

"Bart van Herk" > wrote in message
.nl...
> >Is it possible to NOT view cloudiness as a
> defect? Or is he pulling the wool over folks' eyes?
> <
>
> It will of course detract from the saleability of the wine. It can still
> taste good blindfolded.

That's a point I forgot to mention. Being cloudy doesn't necessarily mean
that the wine will taste bad. If you stand it up until it settles and
carefully decant the wine off the sediment it may taste just fine. The
trouble is, that's a lot of bother - and you will lose some in the process.

Tom S

"Bart van Herk" > wrote in message
.nl...
> >Is it possible to NOT view cloudiness as a
> defect? Or is he pulling the wool over folks' eyes?
> <
>
> It will of course detract from the saleability of the wine. It can still
> taste good blindfolded.

That's a point I forgot to mention. Being cloudy doesn't necessarily mean
that the wine will taste bad. If you stand it up until it settles and
carefully decant the wine off the sediment it may taste just fine. The
trouble is, that's a lot of bother - and you will lose some in the process.

Tom S