Prefacing my queries that the WineSpec is not always/seldom the go-to source for wine facts: Reading thru the recent WineSpec (JoshJensen on the cover), I encountered these two puzzlers:
1. Referring to the 2011 Pinot vintage, TedLemon says "...many vnyds produced small, seedless, shot berries, a boost for the wine quality due to their large skin-to-juice ratio". My impression has been that shot berries are always inimical to quality wine and that was why they'er removed at the sorting table. Am I missing something here??
2. In the Campa de Borja article; JorgeOrdonez rejected some 9,000 cases of Borsao because from the latest shipment, "a viscous, oily mess had oozed out of the btls". Supposedly because the co-op had "not dosed the wine with enough sulfer before bottling". I can understand how a low SO2 level at bttling could produce an oxidized or high VA wine...but "viscous, oily". Am I missing something here?