They bill David Hopkins “half winemaker, half mad scientist” at Bridlewood Winery, and it is true he gets to experiment on E. &
J. Gallo’s behalf in this more boutique setting. Aspiring to “excess in
moderation,” Hopkins will wax eloquent about how adding actual frozen
viognier grapes, not just viognier juice, to syrah at fermentation will
make the final syrah better, but that’s just one of the many details
you’ll hear in a chat with him, which might also include talk of the
best barrels to musings about Bowzer from the band Sha Na Na. Simply
put, Hopkins is as good a talker as he is a winemaker, and that’s saying
something: For, as he modestly claimed, “After 30 years in the
business, in the last five years I’ve finally figured it out.”
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