Eric Asimov, of the New York Times, has a great blog entry about “non-interventionist” wine makers. From our perspective, the term has becoming marketing jargon. It reminds me of “Web 2.0” – another term that, at one point, meant something and now means nearly nothing.
Tracey and I have a hard time describing our wine making style. We make lots of decisions from pick date, to length of fermentation, to the amount of time spent in barrel and the final blend. Per Mr. Asimov, we intervene. We try to respect the ingredients. In our case, generally but not always, just grapes and sulfur.