There's a curious article in The Times newspaper today, occupying the whole of page 3, on Bordeaux 2005. There's a big picture of pickers at Haut Brion accompanying it. It's rare for wine to be given such prominent billing, so what's the story? Jane MacQuitty has decided that Bordeaux 2005 sucks, mostly. The message she brings is that it could have been a great vintage, but "some producers could not resist the temptation to meddle with their wines and, in doing so, they have caused another setback for Bordeaux and the French wine industry." I decribe it as a curious piece because every other report of the 2005 vintage has been glowing. She adds:
"Among the mistakes made by the meddlers are leaving juice in contact with grape skins for very long periods, resulting in over-extracted wines. In some cases skin and pips have been left in contact with the juice for more almost three weeks during the fermentation process. Producers have also tried to create a greater concentration of flavours by bleeding off juice, but in some places the result has become overbearing."
A perplexing piece indeed. What do you think?