NEW11 part 3 – yeast as part of terroir


See also the introductory part 1, part 2 on soils, part 4 on the consumer, and finally the tasting notes. For a spirited debate on the article, including insider input from winemakers, see this thread on the forum.

During NEW11, ample time was also reserved for discussion of processes in the cellar, especially the role of yeast. One of the complaints frequently heard about organic and biodynamic viticulture is that strict rules may apply to the vineyard but these do not necessarily extend to the cellar, where one can manipulate, add, amend and extract as much as one...