Daniel Paulson wrote:Hello All,
I'm fairly new at this wine thing, but I'm learning! I'm somewhat surprised that everytime someone mentions Virginia, Horton is the first winemaker mentioned. I live about 40 minutes from Horton, but have not visited there yet. Is there something that makes Horton notable over the likes of, say, Barboursville, North Mountain, King Family, etc.?
Also, someone mentioned that the red clay soil of Virginia produces wines that don't age particularly well. What is the connection here? What types of soils do produce ageable wines?
Please forgive the blitz of questions...
wrcstl wrote:....I drink my $18 '03 Chablis, $13 '01 White Bourgone, look forward to this weeks arrival of $8-$15 roses from S. France and remember this weekends tasting of $20-$30 Chianti Classicos. I will leave the Nortons and Seyvals to the romantics.
wrcstl wrote:I will leave the Nortons and Seyvals to the romantics.
Robin Garr wrote:... and I honestly don't expect to see it happening with hybrids or, in most cases (Horton and Stone Hill possibly excepted), not with Norton.
Robin Garr wrote:Me too, Walt. But I think the topic here is a little different. I'd submit that - at least in New York, possibly in Virginia, maybe in Ohio and Michigan, the Supreme Court ruling is gradually going to change the playing field just enough that it's going to make it possible for at least a few Eastern producers and regions to break out as serious contenders. It's not going to happen overnight, and I honestly don't expect to see it happening with hybrids or, in most cases (Horton and Stone Hill possibly excepted), not with Norton.
wrcstl wrote:Two questions/comments. I thought Michigan pooped in their own nest and passed a law saying if you have to put local state wineries on the same footing as west coast wineries that they banned shipping inside of Michigan. I may be mistaken since it is hard to keep the individual state laws straight. Understood that NY went the opposite way and is now open.
Robin Garr wrote:They're still going to have to come out with wines that the general public will buy, and that requires both good wine making and the judicious use of varieties that have commercial feasibility.
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