tag:blogger.com,1999:blog-8943744960176185555.post7224581658104664272..comments2008-05-23T18:57:16.466+02:00Peter Liemhttp://www.blogger.com/profile/07849691624742817468noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8943744960176185555.post-88703939272558204982008-05-23T18:57:00.000+02:002008-05-23T18:57:00.000+02:00Just another example of the uselessness of dogma when it comes to assessing potential in wine. The recent happening in Burgundy of small "garagiste" type negociant houses popping up using lompoc ghetto type facilities to make tiny batches of exquisite wines from growers who are paid to adhere to their high viticultural principles in 1er and even gr. Cru vineyard areas is another. Question: Do you know of the existence of anything like this in Champagne where small scale independent negoc are inventing themselves and buying grapes by HT and not tonnage, making great wine by the thimbleful? Who's to say this is not the next step in the evolution of Champagne? It's been said that a certain volume is necessary to make great Champagne. Does this have to be so? Why not small batch Champagne?Charleshttp://www.blogger.com/profile/17260175678391552836noreply@blogger.comtag:blogger.com,1999:blog-8943744960176185555.post-34903005156600875832008-05-16T22:55:00.000+02:002008-05-16T22:55:00.000+02:00No question, Gary has done great things at K&L, and he's a terrific promoter of grower champagne.Peter Liemhttp://www.blogger.com/profile/07849691624742817468noreply@blogger.comtag:blogger.com,1999:blog-8943744960176185555.post-34997087462176771562008-05-15T19:16:00.000+02:002008-05-15T19:16:00.000+02:00I know your list wasn't meant to be exhaustive, but for those of us on the West Coast, we also have Gary Westby at K&L to thank!Louisehttp://www.blogger.com/profile/14662004945129420028noreply@blogger.com