There has been a very interesting discussion about whole cluster fermentation on ERP which got me thinking about BC. I joined the list last year and have a few questions...

1. What do people think of BC wines in general? It seems that people either love or hate them. Is this because of the whole cluster fermentation?

2. Which of the 2002 Pinots will drink best when young (Ashley's, Melville, Rozak)? I want to test one out to see how much BC jives with my palate.

3. Do the chardonnays undergo the same treatment as the Pinots regarding whole cluster fermentation. I'm sorry if this is a dumb question. Are chardonnays ever made with whole cluster fermentation? I'm not a big white wine guy, but I find the more Burgundy-like whites more appealing than the more cloying California style.

Thanks in advance.

-Brettay

Steve Clifton is supposed to be answering questions at Vinocellar, why don't you ask some of these questions there.