tag:blogger.com,1999:blog-4102088.post1507920666070947560..comments2009-07-06T08:39:32.417ZJamienoreply@blogger.comBlogger8125tag:blogger.com,1999:blog-4102088.post-12173183716829940192009-07-06T08:39:32.417Z2009-07-06T08:39:32.417ZI think it is crazy that you can add different wines and still call it a single variety. In my opinon, even if you add 1% of a different grape then it&#39;s a blend and should be advertised as such.glennnoreply@blogger.comtag:blogger.com,1999:blog-4102088.post-53408283989718011042009-07-05T20:57:23.746Z2009-07-05T20:57:23.746ZOak barrels and oak chips? With Sangiovese? How does this not detract from the essential expression of the grape variety and terroir?<br /><br />Don&#39;t like the rich cocktail of other grapes either.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4102088.post-44408722911403121542009-07-05T10:14:40.748Z2009-07-05T10:14:40.748ZCan anyone explain what the crystal from the label represents? is it a protein (which crystalize with salt?) and what is the reference for a &quot;nice&quot; crystal?<br /><br /> I am in favor of ecological wines, but find the the biodynamic retoric, marketing, and communication abit problematic. It is borrowing the language of science (crystal images) without standards and/or references.Grapejuiceshttp://www.blogger.com/profile/04512760131944555281noreply@blogger.comtag:blogger.com,1999:blog-4102088.post-83284612345919262472009-07-04T18:39:14.897Z2009-07-04T18:39:14.897ZThis wine is in fact an assemblage of 76% Sangiovese, 16% Freisa, 6% Syrah and 1% Grenache.<br /><br />https://www.bonnydoonvineyard.com/uploadedFiles/SellSheet_SGV06C.pdfClaude Vaillancourthttp://www.blogger.com/profile/08510462205136361381noreply@blogger.comtag:blogger.com,1999:blog-4102088.post-16285477280528943912009-07-04T15:25:29.539Z2009-07-04T15:25:29.539ZGianpaolo, here in the USA we have a great law which allows us to call something Sangiovese if it contains at least 76% Sangiovese. That means we can put in 24% of anything else we like. Maybe a dash of Syrah, some Cab, a little Zinfandel...Hankhttp://laclarinefarm.comnoreply@blogger.comtag:blogger.com,1999:blog-4102088.post-19230641404384645442009-07-04T06:41:10.028Z2009-07-04T06:41:10.028ZWhen I hear of blackberry and plum fruit in a Sangiovese, I start to wonder if some drops of other varieties might have been used, as that is not really what Sangiovese tastes of.Gianpaolo Pagliahttp://www.blogger.com/profile/02293542759527369574noreply@blogger.comtag:blogger.com,1999:blog-4102088.post-83557559666219387002009-07-04T04:09:15.909Z2009-07-04T04:09:15.909ZYup...that&#39;s Randall Graham - a self-contradictory sort of guy.Hankhttp://laclarinefarm.comnoreply@blogger.comtag:blogger.com,1999:blog-4102088.post-83728449195112909992009-07-04T00:13:42.754Z2009-07-04T00:13:42.754Zhttp://thepour.blogs.nytimes.com/2009/04/21/the-wines-behind-the-man/Wine Splodgehttp://www.blogger.com/profile/17385757395894555403noreply@blogger.com