quote:Originally posted by WISAD:quote:Originally posted by escape:
wine + art
Clearly Dags was a genius.....and clearly these two makers are in very different classes.
I don't know if I would say that. KC's sav blanc is marketed at the cheaper end of the market. He has also been involved in some of the top wines produced in NZ since the 80's. He also produces single vineyard wines that are very very good.
I doubt Didier Daganau could produce chardonnay, pinot noir, bubbles, syrah, merlot, cabernet, gewurztraminer, riesling, sav blanc and pinot gris across tiers of wine prices with consistant quality from average (Kim crawford label) to very very good (His Small Parcel wines and numerous other wineries he has worked at.).
Well Didier Daganau certainly not.. but Didier Dagueneau could have done anything with any grapes and it would have been spectacular.
It is easy to do a thousand varietals and make below average wines (I'm sorry but KC SB is a bad caricature a NZ Sb).
Now try to transcend the grape like Dagueneau did and that's another story.
That's why he was the best winemaker for SB bar none. To bring KC up to his level is quite funny...