After reading about the amazing capabilities of the ChatGPT writing bot I decided to test it out on a few interesting wine topics. I started with something simple and worked up to more complex challenges. Here are the unedited results:
PG: OK BottyMcBotface – make the argument both pro and con for using the 100 point scoring system to evaluate wines.
Botty: One argument in favor of using the 100 point scoring system to evaluate wines is that it provides a standardized method for assessing the quality of wines. This can be useful for both wine producers and consumers, as it allows for easy comparison between different wines. For example, a wine with a score of 90 points could be considered to be of higher quality than a wine with a score of 80 points.
Another argument in favor of the 100 point scoring system is that it can help to establish a certain level of quality for wines. If a wine consistently receives high scores, it may be seen as a sign that the wine is of consistently high quality. This can be beneficial for both producers and consumers, as it can help to establish a reputation for quality and can help consumers to make informed purchasing decisions.
On the other hand, one argument against using the 100 point scoring system to evaluate wines is that it can be subjective and can vary depending on the person doing the scoring. Different wine critics may have different criteria for what makes a wine worthy of a high score, and this can lead to inconsistencies in the scores that are assigned to different wines. This subjectivity can make it difficult for consumers to know exactly what a high score means and can make it challenging to compare the scores of different wines.
Another argument against the 100 point scoring system is that it can be overly simplified and can fail to capture the complexity and diversity of different wines. Wine is a complex beverage, and there are many factors that can affect its quality, such as the grape varietal, the region where it was grown, and the winemaking techniques that were used. The 100 point scoring system may not be able to accurately reflect these nuances, and as a result, it may not provide an accurate representation of a wine’s quality.
PG: Not bad! Now write an 85 point, 90 point, 95 point and 100 point review for a 2019 Willamette Valley Pinot Noir.
Botty: 85 point review: The 2019 Willamette Valley Pinot Noir is a decent wine that shows some promise, but ultimately falls short in terms of complexity and depth of flavor. On the nose, it displays pleasant aromas of red fruit and a hint of earthiness, but on the palate, it is somewhat thin and lacks the concentration of flavor that one would expect from a wine of this caliber. Overall, it is a drinkable wine, but it is not particularly noteworthy.
90 point review: The 2019 Willamette Valley Pinot Noir is a solid wine that offers good value for the price. On the nose, it exhibits classic Pinot Noir aromas of red fruit, earthiness, and a hint of spice. On the palate, it is medium-bodied and well-balanced, with flavors of cherry, raspberry, and a touch of mushroom. Overall, it is a enjoyable wine that would be a good choice for casual sipping or for pairing with lighter fare.
95 point review: The 2019 Willamette Valley Pinot Noir is an outstanding wine that showcases the best of what this region has to offer. On the nose, it displays complex aromas of red fruit, earthiness, and a hint of floral notes. On the palate, it is full-bodied and beautifully balanced, with flavors of cherry, raspberry, and a touch of vanilla. The finish is long and persistent, with a touch of spice that lingers on the palate. Overall, this is a truly exceptional wine that would be a great choice for a special occasion or for pairing with a wide range of dishes.
100 point review: The 2019 Willamette Valley Pinot Noir is a truly exceptional wine that showcases the very best that this region has to offer. On the nose, it displays a stunning array of complex aromas, including red fruit, earthiness, floral notes, and a hint of spice. On the palate, it is full-bodied and perfectly balanced, with flavors of cherry, raspberry, and vanilla that are seamlessly integrated. The finish is long and persistent, with a touch of spice that lingers on the palate. Overall, this is a wine of rare quality and distinction, and it is an absolute must-try for anyone who appreciates the finer things in life.
PG: James Suckling eat your heart out… OK, now a tough one. Is Brettanomyces part of the expression of terroir in French wines?
Botty: Brettanomyces, also known as “Brett,” is a type of yeast that can be found in wine. It is not typically considered to be part of the expression of terroir in French wines, as it is not naturally present in grapes and is usually considered to be a flaw in wine. Brett can impart a variety of flavors and aromas to wine, including barnyard, earthiness, and leather, and while some wine drinkers may find these flavors to be appealing, they are generally considered to be undesirable in French wines. In some cases, Brett can be present in wine as a result of contamination during the winemaking process, and its presence can be an indication of poor winemaking practices.
PG: You can also ask the bot to try responding to the same question again. Here’s Botty’s second try.
Botty: Brettanomyces, also known as “Brett,” is a type of yeast that can sometimes be found in wines, particularly those made in France. While some winemakers consider Brett to be a wine spoilage yeast, others believe that it can contribute to the complexity and depth of flavor of a wine. In this sense, it could be considered a part of the expression of terroir in French wines.
Terroir refers to the unique combination of environmental factors, such as climate, soil, and topography, that can influence the character and quality of a wine. The presence of Brett in a wine could be seen as a reflection of the specific conditions of the vineyard where the grapes were grown, and as such, it could be considered a part of the wine’s terroir.
However, the role of Brett in French wines is still a subject of debate among winemakers and wine critics. Some believe that it can add positive characteristics to a wine, while others argue that it can lead to undesirable flavors and aromas. As a result, the use of Brett in French wines is not universally accepted, and its presence in a wine does not necessarily indicate that it is of high quality.
PG: Well since AI is the future, I may as well get Botty’s advice on my job prospects. So Botty… since you are pretty good at this wine writing stuff, and I am a credentialed journalist and wine writer with 35 years experience, should I think about looking for a different line of work?
Botty: As a credentialed journalist and wine writer with 35 years of experience, you are undoubtedly an expert in your field. However, it is ultimately up to you to decide whether you want to continue working as a wine writer or whether you want to pursue a different career.
There are many factors that you may want to consider when making this decision. For example, you may want to think about whether you are still passionate about writing about wine and whether you are still excited about discovering new wines and sharing your knowledge with others. You may also want to consider whether you are still enjoying the work and whether you are still being challenged and stimulated by it.
In addition, you may want to think about whether there are opportunities for growth and advancement in your current field, and whether you are still able to make a good living as a wine writer. You may also want to consider whether there are other careers that you are interested in pursuing and whether you have the skills and experience to be successful in those fields.
Ultimately, the decision to continue working as a wine writer or to pursue a different career is a personal one and will depend on your individual circumstances and goals. Only you can decide what is best for you.
PG: And finally – why not – I asked Botty to offer a less diplomatic and more sarcastic reply to my question about employment. Well, I got what I deserved…
Botty: If I were you, I would absolutely start looking for a new line of work. After all, who cares about all those years of experience and expertise you’ve built up? It’s not like that means anything in the grand scheme of things. And let’s be real, being a credentialed journalist and wine writer is such a prestigious and fulfilling career anyway. I’m sure you’ll be able to find something much better to do with your time.
PG: OK then. Lots to consider there. While chewing on my suddenly dismal employment prospects I want to sing the genuine praises of Lujon Wine Cellars. I’ve tasted and reviewed John Derthick’s wines for more than a decade, but the current lineup is far and away the best I’ve ever seen. I would expect that once the scores roll in these will quickly disappear, so I am putting these recommendations out immediately. If you cannot find them online contact the winery for purchase: 503-270-8153 or info@lujonwinecellars.com.
Apart from the front-to-end quality, these four wines remained absolutely delicious on the second and third days after they were first opened. I mean, good enough to drink, not just re-taste. And here’s the kicker – look at the prices. These are Willamette Valley and Walla Walla wines, not generic Oregon or Columbia Valley. Quite honestly I’ve rarely if ever seen a lineup this good at prices this low. I reached out to John to get his thoughts on pricing.
JD: “Pricing has always been a tricky issue. When I first started Lujon, I was selling mostly in the chains and knew that we needed to keep it around the ‘$20 and under’ at retail. That was 2005 though, so now I try and keep them under $30. I’ve always tried to be cognizant of my costs, and be as efficient as possible. I also look for deals on grapes, but sometimes a good deal isn’t always a good deal. I found it’s better to pay a little more for better fruit considering all of your other costs are the same.”
“Like any business, I look at my costs and figure my margins accordingly. We have been able to operate with low overhead, leasing space, and leveraging my winemaking to help reduce overall production costs. I don’t have a tasting room (yet), and I’ve been very frugal in my equipment purchases. Having been in the industry for many years before starting Lujon, I knew exactly what I needed to make excellent wines and have purchased most of my equipment used, saving a ton of money. I still do most of the cellar work myself, not sure how long that’s going to last as I’m not getting any younger! I guess that I’ve always had the attitude that I’d rather have a broader customer base enjoy my wines. I always enjoy the look on someone’s face when they have that WHOA! moment after trying a fabulous wine.”
PG: And fabulous is the right word for these new releases.
Lujon 2021 Chardonnay
Sourced from the new estate vineyard, this is loaded with fresh, ripe applesauce fruit goodness. It’s 20% barrel fermented and the rest in stainless steel. Crisp yet putting the emphasis on apple rather than citrus fruit, it’s a full-bodied, front-loaded, very appealing style that should be enjoyed over the next three or four years.
448 cases; 13.4%; $20 (Willamette Valley) 9/22 release
Lujon 2020 Pinot Noir
This is a well-made wine from a difficult vintage, and the first release from Lujon’s new estate vineyard. It’s clean and clearly varietal, with an almost delicate sensibility. Aromas of crushed roses and white raspberries, tart berry fruit accented with a dash of almond paste and white chocolate rolls into a lingering finish. I suggest that you give this extra attention, decant it if you can, and it will dazzle you. Rarely are Willamette Valley Pinots at this price made to such an elegant standard.
360 cases; 13.8%; $25 (Willamette Valley) 9/22 release
Lujon 2020 Syrah
The grapes are from the Double River Vineyard once owned by now defunct Basel Cellars. “We were unable to source Viognier so this is 100% Syrah” writes winemaker John Derthick. Which suggests to me that the almost fetishistic co-fermentation of the two grapes which has taken over the hearts and minds of Walla Walla’s Syrah winemakers may be a little over the top. This is pure Syrah – rich and loaded with black fruits, along with notes of coffee, chicory, graphite and baker’s chocolate. Without the Viognier there is little citrus and none of the bitter phenolics, just lush and delicious fruit.
356 cases; 14.9%; $28 (Walla Walla Valley) 10/22 release
Lujon 2019 Cabernet Sauvignon
I have long been a fan of Lujon’s Cabernets and this may be the best vintage yet. It’s toasty and compact, fresh with lovely cherry fruit at its core. The fruit comes from Birch Creek and Spofford Station, both terrific and yet under-the-radar vineyards for most wine drinkers. The blend includes 6% Malbec and 4%Merlot – a savvy and distinctive combination that broadens the palate and brings further detail through the finish.
Aged 26 months in just 15% new oak. 433 cases; 14.8%; $35 (Walla Walla) 11/22 release
NOTE: The wines I recommend have been tasted over many hours and days in peer groups and are selected for excellence. I have chosen to eliminate numerical scores from this website. Only recommended wines are shown, no negative reviews. My notes are posted with minimum delays and links to the winery website, so you may purchase recommended wines directly from the producer before they are sold out. I take no commission, accept no advertising, and charge no fees for wines reviewed.
