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Brett and funkiness in Côte Rôtie, and Chilean reds
Christian Pillsbury, San Francisco: Recently I was discussing with a friend the barnyard character of a 1995 Guigal Côte Rôtie. We came to some disagreement about where grape typicity ends and brettanomyces begins. Considering that we both live in San Francisco we naturally (I am shy to admit) suspect most ‘funky’ notes to be the result of unclean cellar practice. Can you shed some light on this dilemma? How much of this character is due to the nature of the grape (Syrah, Carmenère, etc) and how much might be due to winemaking? me: I can imagine Marcel Guigal, arch-perfectionist and mega-spender on top quality...
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