There are two types of people in this world (I know, I know… just work with me here): 1) people who work well in, and frankly desire, the high transparency model, and; 2) people who like the black box approach. Surprise, surprise, I prefer the high transparency model. I’m an information geek. Especially when it’s something I really dig. Like wine.

I don’t know how many people read Eric Asimov’s article in the New York Times on the use of oak alternatives and additive labeling, but it really got me thinking about the high transparency model as it relates to wine. Allergen labeling aside…

The article includes a quote that basically says that people in the wine industry are probably more concerned with the idea of process and material transparency than consumers. That’s probably right. I can only say that I have bored the pants off way too many people talking about wild yeasts, obscure French forests, and processes with wacky names like delestage. Sure, a few people dig it. I certainly dig talking about those things.

From the article, I suppose Asimov would dig seeing more about the voodoo employed at this winery on our bottles. I’m sure a lot of other people would as well. Others might fall asleep before we make it to describing the cold soak. Even though you won’t see every little detail on the back o’ the bottle, we’re open about what we do and how we do it. We won’t give up the “secret sauce” mind you, but if you want to talk bentonite (use it on the whites on occasion although I’m leaning toward going cloudy in my old age) or oak staves (tried ‘em - didn’t end up in the bottle), feel free to drop me a line.

So which kind of person are you?