Too early and too much.
These are but two thoughts on the minds of many California vintners as harvest accelerates during what has been a largely uneventful season. Heat spikes haven't been a big issue; rain isn't expected to be a concern. The immediate weather forecast for the North Coast calls for milder temperatures over the next week, which will be a plus. All of that seemingly good news means vintners may be dealing with more than they bargained for.
A new study has revealed that 2,4,6-trichloroanisole, or TCA, the compound often responsible for corked wine, is responible for more than just that off-putting moldy aroma: TCA actually blocks our olfactory senses. That cork-tainted wine impedes our sense of smell is no surprise to me. It's something some of us have been witnessing for years now, even if we didn't have the scientific backing.