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Carole Meredith | Grape Legends

    Dr. Carole Meredith is professor emeritus at the Department of Viticulture and Enology of University of California, Davis. Though Carole’s a retired geneticist, she along with her husband Steve, are extremely busy making wine on Mt. Veeder at their own estate called Lagier-Meredith: http://www.LagierMeredith.com In addition to that project, this husband and wife duo have teamed up with another to make what’s called Chester’s Anvil: www.ChestersAnvil.com It’s a collaboration with their neighbors Aaron and Claire Pott of Pott Wine. Find Carole’s posts on Facebook and follow her on Twitter: @LagierMeredith


    Interview Series – Click each question below to load it, above.

    » If we shake a branch of your “family tree,” out comes of story of Jancis Robinson’s given name

    » If a red grape could produce a white one as its offspring then in most cases why aren’t whites vinified the same way as reds?

    » In a winery’s description of its wine, one might include something along the lines of: “…comes from ungrafted 68-year-old vines.” What’s the significance of that statement?

    » Often you fine your wines using egg-whites. Explain that process.

    » At Lagier-Meredith your soils aren’t iron-rich, but if they were would they impart a metallic flavor into the resulting wine akin to that flavor that one senses if they accidentally pricked their finger, and impulsively put it in their mouth to abate blood-loss?

    » Jean-Louis Chave “blessed” (for the sake of discussion) your site when he said that Syrah would do well here “because it[Syrah] likes a view.”

    » One could have a deadbeat dad, let’s say, and his child grows-up to be President of the United States. Could a deadbeat dad of a grape have offspring which produce extraordinary results?

    » Hybrid Vigor

    » David Schildknecht posed the following: “Would you be willing to hazard a guess, considering those grapes that have so far been tested by talented growers on sites thus-far tested, what percentage of wine’s potential do you think we have as yet experienced? Put another way, do all of the combinations of cepage and site thus-far successful in rendering outstanding and distinctively delicious wine merely scratch the surface of possible excellence?”

    » Some associate flavors present in wine with the likes of Tobacco, for instance. Is the flavor we perceive from tobacco the same one delivered by wine grapes?

    » Can you glean from a grape’s genetics its promise?

    » “What is a grape variety and how does a new one spontaneously appear?” is a question posed and explored by one of your disciples, Jose Vouillamoz, and the co-authors of “Wine Grapes”

    » There’s a splash of Viognier in your Estate Syrah. Like peanut butter and jelly those two seem to be a perfect match. Is there a unique reason behind it?

    » How concerned are you about California’s availability of water?

    » Andre Tchelistcheff said to Andy Beckstoffer: “Plant Cabernet Sauvignon and forget about Merlot and Franc, instead focus on planting clones of Cabernet.” The word clone is sometimes confused with the word selection.