I thought i'd pass along 2 bits of info i learned while i was speaking with wine makers in Chile.1. organic red grapes appear to have thicker skins and can be more tannic than non-organic grapes (at least for Chile). So different vinification is needed for organic red grapes vs non-organic. The winemaker sugggested that less maceration is needed as you would get too much tannins from the organic grapes.
2. deeper soils make softer tannins for red grapes (at least for Chile). For a cabernet sauvignon, it appeared that the deeper soil made softer tannins, and the shallower soil made firmer tannins. So the wine maker, knowing the differences caused by soil depth, vinified the cabernet plots separately and came out with two entirely different wines.
Do u have any stories like this from winemakers around the world? If so, please let me know.
