During the past twenty years “Physiological Ripeness” has become a catchword among many California winemakers.  The idea is that all components of the grape, including stems, pips, skins and pulp should reach full ripeness before the grapes are picked.  But instead of producing better wines, the practice of waiting for physiological ripeness may have created more problems than it solved. 

Think soft, overripe and flabby versus wines that show balance between fruit, acidity, tannins and alcohol.  Instead of an unintended consequence, the new style has become popular with drinkers who prefer powerful but soft wines with low acidity and tannin levels.

Author and wine columnist Paul Lukacs explains this phenomenon in easy to understand layman terms and effectively argues that the quest for physiological ripeness “…often has led to excess rather than equilibrium, let alone perfection.”