https://ultimatecaliforniawineblog.com/fife-106/?utm_source=rss&utm_medium=rss&utm_campaign=fife-106 California, one winery at a time Mon, 21 May 2007 03:34:43 +0000 hourly 1 https://wordpress.org/?v=7.0.6 https://ultimatecaliforniawineblog.com/fife-106/comment-page-1/#comment-119 Mon, 21 May 2007 03:34:43 +0000 http://ultimate-california-wine-blog.com/?p=90#comment-119 My friend Enrique is Fife’s rep here in Puerto Rico, so I feel bad to repeat hearsay that may or may not be accurate, but…the buzz from a couple other area winemakers whose anonymity I will protect
is that the Fife facility has brettanomyces that’s gotten
out of hand.
When I first tasted their wines at the ’02 Rhone Rangers, I wondered if some Burgundian cultivated yeast might have been added at fermentation, as I got fairly consistent wet hay, mushroom and forest floor notes from all bottlings…being told only native yeasts are used in their product, I feel my nose has gotten a crash course in recognizing overt brett infestation…I wonder if you have received any other, more current information?

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