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" ... A case in point: Once, standing on the roadside that cuts through the Côte d’Ôr, a vigneron gave me grapes off the vine to taste, and, being from the Côte d’Ôr, they were very good, with ample sugar and acids. Then we moved up the slope of the vineyards, no more than a few yards, and tasted those grapes. Hmm, even better. Higher up, where the hillside gets optimum sun, the grapes tasted best of all, rather like Goldilocks finding her ideal porridge. But then, the vigneron took me just a few yards to the left where the grapes didn’t have much flavor at all. He said that that terroir—right next to the first vineyard—had never produced superior grapes. I understood very clearly at that point the importance of micro-climates and terroir. And those far superior vineyards on the Côte d’Ôr were the most costly as real estate. ... "
" ... Beaujolais is centered on the Gamay variety, from which vineyard characteristics and cellar handling bring out a range of expressions. "Gamay has to be excellent, otherwise it’s nothing," says Beaujolais vigneron Dominique Piron. "Depending upon the soil, it’s a fabulous variety that is capable of expressing fruit, elegance and structure, as it is a genuine photocopy of the sub-soil." ... "
" ... I asked him straight out what seems both a foolish yet wholly reasonable question: Why make rosés at all, since the grapes commonly grown in Provence—Grenache, Cinsault and Syrah—are all red? Matton, 50, who is a third-generation vigneron of the Matton-Farnet family, made a typical French pout and said, unequivocally, “I do not use red grapes to make my wines. I use roségrapes!” He explained that those three red grapes are intended by nature and the terroir to make good rosé wines, rather than mediocre reds. (The estate does also make red and white wines.) ... "
" ... My goal is to continue making wines with the signature of Vérité: a wine that reflects the terroir first, and not the “winemaker.” This is one of the most important lessons I have learned, and this is what I hope to continue to do, it’s the vigneron way. I believe this type of information, when shared should be seen as a positive element for marketers, they can explain that the continuity of the estate is secure for consumers and collectors. ... "
" ... My path to winemaking started literally from the ground up. Coming out of Cornell, my academic training was geared heavily towards the agricultural aspects of growing wine in the vineyard. In the east, you really have to be well versed in what’s happening in the field and with the fruit in order to be able to translate that into fine wine. We have an Old World model that way - a vigneron rather than a winemaker. ... "