GrapeCrafter

You really got Vinofictions, Thomas excited. I must admit I am a little confused as I see Doug Nalle is weighing in to your support. He is very much for 12-13 percentage alcohol and pick at 23-5 brix he makes excellent Zinfandels that age for years. So you are saying you are in support of the high alcohol what do you say to the problem of acidity and aging potential that is what guys like Doug say is their downfall they will break up because of a lack of acidity and thus will do the consumer a disservice. I am coming into the middle of this?

Mark:

I am not stumping in my writing for any particular style. I want to defend the winemaker's right to choose. My own wines are very Eurocentric, like Doug's, with very good acidity and ageing potential, albeit at the price of being less forward and easy for the novice to like. This has turned out to be a rough road. I don't support high alcohol, but I do provide technology to lower it, which gives the winemaker the capability to pick at any desired ripeness, independent of brix, thus independent of alcohol. Brix doesn't have anything to do with ripeness, and there is plenty of 23 brix fruit that has hung too long.