Wines & Vines Article on Hang Time

Napa, Calif.— Growers and winemakers in California have debated the issue of hang time for several years without a lot of data to understand its economic and sensory effects. But now a two-year study of extended ripening in Napa Valley Cabernet Sauvignon vineyards has provided more concrete numbers, and a fascinating set of test wines to measure its effects.

In his research, Ed Weber, Napa County viticulture farm advisor for the UC Cooperative Extension, found that for each degree of Brix over 26, a Cabernet grower's tonnage goes down about 5%, which means in the usual pay-per-ton arrangement that his or her paycheck would also go down 5%. Weber explained this part of his study at the Napa Valley Viticultural Fair in November.

Read the full article here: A Taste of Hang Time: Napa Cabernet study compares taste and tonnage

I would like to see more data on the sensory side. The sweet spot is real. When judging at the CA State Fair a few years back, they gave us a class on same -- very interesting stuff.

My problem with the article:

It appears from the article that Jim knew which wines he was sampling. As such, the results are not credible. Not that I disagree with the potential results, but I wish he had tasted truly blind or if he had, I wish he had said so.