How does terroir make it into a glass of Pinot Noir?

Terroir is perhaps one of the most over used words in wine-speak. It was a relief when I heard Wes Hagen of Clos Pepe talk about how minerals that might affect the taste of wine are transfered from the soil to the glass in a way that was grounded in science and study, and not marketing. After he finished presenting at the tasting of the 2007 Southern California AVA's at Pinot Days, I chased him outside to ask if he would repeat of few of his thoughts on camera. He obliged and this is the first of a number of great clips.

Wes' refreshing lack of hyperbole combined with an intimate knowledge of the most recent research in vineyard management makes this a terrific resource for anyone trying to understand the many reasons one wine might taste more "mineral" than another.



For updates on Wes' work in the vineyard in the form of clever haikus, you might consider following Wes @weshagen on Twitter, or @clospepe.