Jeff Murrell at Safe Harbor
As winemakers work with smoke exposed wines hoping for the best possible outcome and companies invest in developing treatments, they’re learning that the most commonly used markers for so-called taint aren’t necessarily responsible for off flavors and aromas, that there s a disconnect between what’s being tested for and what they’re tasting. The challenge continues to be to determine how to remove certain compounds to some degree, others completely - and to figure out what those compounds actually are - while leaving others in place.
At least two ventures are seeing encouraging preliminary results with new approaches deployed over the past few months.
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