the grapes are protected from oxidation at 8 degrees celsius for 24 hours, and then fermentation takes place for three weeks in temperature controlled vats at 18 degrees Celsius so that the flavor of the terroir prevails over technology. Philippe and Mischa live in the “big red house’ which is a three minute drive where Mas de la Marotte.

Wine and this technology aren’t a perfect blend–yet. Sometimes the information was slightly wrong, such as including no vintage, the wrong vintage or not specifying a red or white even though the grape was listed on the label as syrah. Optical recognition just took a leap beyond barcodes with this technology.

He also tried to buy a Pax syrah in NYC and found it online for a good price. In part, it’s a testimony to the price-leveling power of google and wine-specific search tools such as wine-searcher.com. Maybe I will take off some of those spam blocks I had set up… Tags: wine shops wine technology