Is pyrazine a flaw in Bordeaux?

WINE TALK
1

I enjoyed reading the “Is brett a flaw” theread, and as a winemaker, I didnt post, but had the reaction of “hell yes it is- you may like a note a tiny bit brings, but who the hell can control it once bottled- are you kidding me??? Seriously??”

So tonight, enjoying a bevy of wines, the 5th of which was 1989 La Grange (which I dig because of the ZZ Top song), I was struck by (a) a note of pyrazine, and (b) how damn good it was despite that.

So…since pyrazine is naturally occurrring and common in cab (less so these days in the mad dash to pick everything overripe), and since it can be largely avoided by vineyard management practices, especially for those who favor the uber-ripe profile, and aside from whether or not you like the note of bell pepper- is it a flaw???
Just drunk and wondering.

2

I reckon gobs of perfectly ripe, slippery, slinky, confiture fruit is a flaw in Bordeaux, give me a little bell pepper and leaf any day!

3

I am not a Brett lover - nor a pyrazine lover. Although I would call the former clearly a flaw, the latter I have always assumed was a result of picking less ripe fruit or using stems? Am I wrong and if so, how do you control pyrazine?

4

The internet is amazing - how about this article on methoxypyrazines:

Practical Winery Library | Search the archives of Practical Winery & Vineyard" onclick="window.open(this.href);return false;

5

MMmmmmm methoxypyrazines

6

As the article relates, there’s a simple solution: Just heat the wine to 50C (132F) and the MPs dissipate to the point they’re below the sensory threshold.

7

Ditto

8

Nope, never seen it as a flaw. I’ve come to think of it as identifying an “old school” Bordeaux. I like it a lot better in Bdx than I do in CA Cabs.

9

For me green bell pepper, asparagus, and green bean is a flaw in any red wine, but green olive, and savory herbs like basil, thyme, etc…adds complexity. Frankly I look forward to a little green olive in BDX.

10

I was at a winery tasting recently. All the other wines were balanced and lovely. Then, before the Cab flight the rep went into a rant about how they hate pyrazines, and are careful to ripen the crap out of those grapes to a well shriveled state where there is absolutely no hint. Their Cabs were all hot, bitter, pruney and raisiny, flat. To me, from the rant and the wines, it was clear they don’t like Cab, to the point that they compromise their preferred style to avoid Cab’s varietal characteristics to show. The quality of the sites showed through, so I was convinced if they were planted to something else, they’d be great wines. (But yeah, Cabs sell for more, for whatever stupid reason.)

I like a little green peppercorn. I like a bit of tobacco in a mature Cab. It’s about balance and interplay. Certainly don’t want an under-ripe freakshow.