While I agree with many of Dan’s comments and the non-use of additives to wine (other than sulfur) there are some generalizations that stand out. Filteration isn’t just about clarity, like sulfur, it’s about stability. Many of the issues with natural wines are that they avoid sulfur and filtration. This can lead to premature oxidation and re-fermentation from Brettanomyces as well as mousy character. I agree that natural wines as a category has evolved to be less of a ‘box of Chocolates’ the. In the past. Filtration like sulfur does NOT decrease ageabilty. After 30 years of making wine from properties around many regions and countries it’s a universal tool whether or not yo use it regularly or need it. Wine quality is and should be a function of stability thus if one needs to filter they should. David Ramey may not own a filter BUT he sure knows where to rent one or has a third party company to do it for him. If he doesn’t then he’s using Velcorin (https://en.wikipedia.org/wiki/Dimethyl_dicarbonate) which to me is what we should be avoiding. It’s the ‘round up’ of winemaking and for folks that want to say unfiltered yet the wine would be unstable without it. Technique and careful observation is what’s needed regardless of your wine category or style. Additives should be avoided and terroir should be preserved and cultivated carefully.
We don’t use Velcorin nor do we use an outside bottling line—we bought one in partnership with Chateau Montelena in 2007. We do fine all of our wines with traditional agents—egg whites for reds, isinglass and bentonite (with a little casein) for whites. The proteins remove some tannin for a silky mouthfeel and clarify as well as filtration if done properly.
There is a difference between the average, occasional wine drinker and wine professionals and connoisseurs (especially those with money). As wine writers, Dan and I taste many wines a week, usually daily tastings. Even well-made wines can get boring when several wines at a tasting are good but largely the same. The outlier gets our notice, maybe our praise. The average consumer comes at the experience from an entirely different perspective. Often, they want consistency, something they like and order consistently because it is their safe play. And because they enjoy it for their occasional wine drinking. In general, if a winery makes wine for wine writers and wine connoisseurs, they may survive. If a winery makes wine aimed for the less sophisticated tastes of the general public, they have a better chance of prosperity.
While I agree with many of Dan’s comments and the non-use of additives to wine (other than sulfur) there are some generalizations that stand out. Filteration isn’t just about clarity, like sulfur, it’s about stability. Many of the issues with natural wines are that they avoid sulfur and filtration. This can lead to premature oxidation and re-fermentation from Brettanomyces as well as mousy character. I agree that natural wines as a category has evolved to be less of a ‘box of Chocolates’ the. In the past. Filtration like sulfur does NOT decrease ageabilty. After 30 years of making wine from properties around many regions and countries it’s a universal tool whether or not yo use it regularly or need it. Wine quality is and should be a function of stability thus if one needs to filter they should. David Ramey may not own a filter BUT he sure knows where to rent one or has a third party company to do it for him. If he doesn’t then he’s using Velcorin (https://en.wikipedia.org/wiki/Dimethyl_dicarbonate) which to me is what we should be avoiding. It’s the ‘round up’ of winemaking and for folks that want to say unfiltered yet the wine would be unstable without it. Technique and careful observation is what’s needed regardless of your wine category or style. Additives should be avoided and terroir should be preserved and cultivated carefully.
We don’t use Velcorin nor do we use an outside bottling line—we bought one in partnership with Chateau Montelena in 2007. We do fine all of our wines with traditional agents—egg whites for reds, isinglass and bentonite (with a little casein) for whites. The proteins remove some tannin for a silky mouthfeel and clarify as well as filtration if done properly.
There is a difference between the average, occasional wine drinker and wine professionals and connoisseurs (especially those with money). As wine writers, Dan and I taste many wines a week, usually daily tastings. Even well-made wines can get boring when several wines at a tasting are good but largely the same. The outlier gets our notice, maybe our praise. The average consumer comes at the experience from an entirely different perspective. Often, they want consistency, something they like and order consistently because it is their safe play. And because they enjoy it for their occasional wine drinking. In general, if a winery makes wine for wine writers and wine connoisseurs, they may survive. If a winery makes wine aimed for the less sophisticated tastes of the general public, they have a better chance of prosperity.