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This episode is part two with Quintessa winemaker Rebekah Wineburg. We are listening to Rebekah talk about what it is like as a winemaker to make wine in great vintages and challenging ones. How they dealt with the Napa Fire of 2017 and how they are preparing for future ones. We compare the two vintages 2017 and 2018 in detail as I have both bottles of Quintessa to try. We talk about what each Bordeaux grape variety adds to the blend and how the soils affect these flavours with a focus on soil mapping with the help of Soil celebrity Dr Pedro Parra.
If you want to skip ahead:
2.13: Chat with Rebekah
2.29: The highs and the lows of a winemakers during great and challenging vintages with talk between the 2017 and 2018 vintage throughout
5.00: The Napa Valley fire of 2017
6.46: How to be more prepared in a winery for fires
7.23: Being a family in Quintessa
11.45: Quintessa Harvest Opening Ceremony
14.23: Tasting the Quintessa 2017 and 2018 – comparison of the years and how this affects the flavours in the wine and talking about the different soils and what they add
Quintessa 2017 £187 Tannico, Crump Richmond & Shaw Fine Wines (half bottles -Hedonism)
Quintessa 2018 £150 Uncorked, Cru World Wine London, uh, Farr Vintners, Burnett & Herbert Fine Wines
22.00: Working with Dr Pedro Parra (Soil specialist)
22.41: Mapping out the soils in the vineyard, how it is done and how it can benefit the wines in the future
31.45: Comparing Bordeaux to Napa Valley in terms of Bordeaux blends
35.30: Phenolics in Cabernet Sauvignon
Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
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Until next time, Cheers to you!