Gość: Amsti
IP: proxy / 149.156.22.*
10.10.02, 16:54
Taki mały żarcik
Prosto z forum WS. Przepraszam, że po angielsku :);)
"Always wondered whether Parker's 100 point system was purely subjective or
based on objective criteria. Found this explanation from the UK-based Circle
of Wine Writers that explains everything. The system is actually very
precise, and based on how the grapes are grown and how they are vinified and
the wine matured.
IN THE VINEYARD
- Horse drawn plough - 5 points
- Handpicked grapes - 4 points
- Into small plastic cajets - 2 points
- Potential alcohol - 14 deg - 2 points
- Potential alcohol - 14.5 deg - 4 points
- Potential alcohol - 15 deg - 6 points
- Potential alcohol - 15.5 deg - 8 points
- Potential alcohol - 16 deg - 10 points
- Table de tri - 3 points
Gives max possible points of 24
IN THE WINERY
- Osmosis/extractor machine - 4 points
- Whole berry fermentation - 3 points
- Native yeasts - 3 points
- Micro-bullage - 3 points
- Long maceration: 25 days - 2 points
- Long maceration: 35 days - 4 points
- Long maceration: 45 days - 6 points
- Long maceration: 75 days - 10 points
- Malo in barrel - 4 points
- Hi toast barrels - 6 points
- 100% new oak - 4 points
- 200% new oak - 9 points
- 300% new oak - 12 points
- 18 months in new oak - 4 points
- 24 months in new oak - 6 points
- 36 months in new oak - 10 points
- 60 months in new oak - 18 points
- Unfined - 2 points
- Unfiltered- 3 points
- Winery in old gas station - 3 points
- Michel Rolland as consultant - 5 points
Gives maximum possible points of 76
Amsterdam