So if a couple like Adam and Dianna can manage to create well over a dozen different Pinot Noirs from many disparate regions and still have them TASTE LIKE PINOT NOIR, then what the hell's wrong with the nitwits whose Pinot Noir tastes like dreck? I don't get it.
It's one of a new type of wine from a maverick group of winemakers who are taking traditional grapes and doing very untraditional things with them.
There's no way that you'd confuse it with one of its Burgundian cousins; it is quintessentially California, and it wears its California style proudly.
As an aside, the winemakers seem to be taking a wait-and-see attitude since the ultimate proof of the harm - or not - of the ongoing drought will be in the quality of the wines.
Early adopters claim metaphysical powers of the egg, while others say that their customers like looking at them because they're cool.
My Pentax DSLR's meeting the concrete a little too up close and personal last year was, let's just say, not good for its picture-taking health.