Not my assertion. I've given you a link to an article by a reputable expert. Can give you a bunch of others if you like, that was just the first one to pop up on Google.
That's the point. You were talking about something you claimed to know about, and when challenged to name names you had to google.
if you know that these top world producers X,Y,Z all do something (as you claimed) then you should be able to cite your experience with and knowledge of X Y Z.
Who are these top burgundian producers who innoculate their best wines?
ah heck it, if you had the first clue you wouldn't have needed to google it
What have you got to refute it? Other than your own assertion that it's wrong?
Refute what? An article about CALIFORNIAN wine that outlines a number of the very best producers who do the opposite of your claims?
Obviously you don't know any of the estates listed in that article (I do), but I'll give you a couple of things:
Paul Draper may be the most highly respected winemaker in all of America, and unquestionably one of the best in the world. Former decanter man of the year incidentally. his Monte Bello is one the world's top cabernets.
Marcassin & Kistler... Lets just say in californian terms they are the equivalent of Giaconda & Leeuwin chardonnays only much better & much rarer and more expensive
Franciscan is more McGuigan.
If you want to make an argument that top estates do something and quote franciscan as an example, and refer to something where ridge, kistler & marcassin do the opposite well then...
What next? Jacobs Creek over Mount Mary; Yellow tail over Bass Phillip?
You might have also noted these quotes
Draper stresses the importance of the vineyard, “It’s almost as though you need a distinctive quality and character in a vineyard for the use of native yeast to be worthwhile. Low pH’s, sound ripeness, good tannin and high acidity give you the natural protection you need to succeed far more often with natural yeast. Conversely, the more average the quality of the vineyard, i.e. where the vineyard is clearly going to be for use in blending and not in single vineyard wines and in warmer regions with higher yields, the natural yeast do not seem to work as well. It’s certainly less clear that an inoculated fermentation wouldn’t do as well.”
So natural ferments work best with high quality sites, and make no difference with s**t fruit - per Paul freaking Draper.
I don't need to refute your article, i just needed to read it - shame you didn't, or just didn't understand it.
But while we're here:
. This quality factor, coupled with the fact that the majority of winemakers feel these methods make their craft more interesting and challenging assures that the use of wild yeast will continue to grow in the production of super premium wines.
And remember we're just talking california here.
Bordeaux and much of Europe practice inoculated fermentations. The exceptions are some of the small estates in Burgundy and the Rhone who use native yeast in most years.
Even your article says that this isn't used in burgundy.
I can say my personal, extensive experience is that the very best producers in burgundy are either organic/biodynamic or in process of converting to, and would never dream of using anything but natural yeasts
You will not find a single top estate in all of chateauneuf du pape, who does anything different either.
David Ramey, Winemaker at Rudd Estate, traces his involvement in wild yeast, “When I came back from France after spending the harvest of 1989, I found myself thinking about why it had been so common for so many years in Europe and not used at all in California , so I was inclined towards experimentation. And shortly after that I tasted some experiments done by Bill Dyer who was then at Sterling and by Helen Turley at Peter Michael and found the same kind of things I later found in my experimentation - texture, subtlety and finesse.”
Rudd is a super premium estate, Helen Turley is a superstar and Peter Michael makes a cabernet (les pavots) as good as any Paulliac.
In that entire article, which you clearly did not read or understand, is not one single example of a top producer using anything other than natural ferments. Not one - but lots of the super premium elite doing just that. Maybe they're just "eurosnobs" too??
You tried to use google to compensate for your own lack of knowledge, and couldn't even do that.
Stick to industrial, generic quality wines if that's what you like.
That said Feel free to share your own experiences of the wines you drink, observations, etc like a normal person; but stop pretending to be something/someone you're not.
Time to move on, i'm done