Interview: Perspectives on Whole-Cluster Fermentation

RE: Interview: Perspectives on Whole-Cluster Fermentation

stefen soltysiak — Fri, 08 Mar 2019 00:34:22 GMT

I have heard that stems can absorb some of the color, but also that the contribution of stem tannins in low tannin grapes like Pinot Noir can help fix the color via a tannin/anthocyanin polymerization.

RE: Interview: Perspectives on Whole-Cluster Fermentation

Mark Shipway — Thu, 08 Feb 2018 11:59:53 GMT

Really great article which demonstrates that the use of whole clusters in red wine fermentation is certainly not a formulaic set winemaking protocols and might not necessarily something that can be definitively ascertained in a blind taste scenario. The variations in usage are surely diverse and it was great to hear the perspectives from such top quality winemakers working in different climatic zones with different varieties Another similar report on the subject from Andrew Jefford here http://www.decanter.com/wine-news/opinion/jefford-on-monday/jefford-whole-bunch-fermentation-332676/ . As far as the measurable reduction in alcohol is concerned with whole cluster fermentation, what I was taught (which I happy to be corrected on this btw!), is not that stems preferentially absorb alcohol or sugars but in fact they contain and then release water during fermentation and subsequent pressing, thus actually diluting the final alcohol content compared to an identical batch that was 100% destemmed at equivalent ripeness. So the final abv is lower through a slight dilution in whole cluster ferments. Again yeast usage would need to be equivalent to act a s a control.

RE: Interview: Perspectives on Whole-Cluster Fermentation

Francesco Cosci — Sat, 27 Jan 2018 13:41:52 GMT

Question:Does whole cluster fermentation affect the wine's colour?

RE: Interview: Perspectives on Whole-Cluster Fermentation

Christopher Stanek — Wed, 24 Jan 2018 20:04:57 GMT

Great to hear so many different opinions! Nice info from great producers. Thanks, Kelly.

RE: Interview: Perspectives on Whole-Cluster Fermentation

Martin Beally — Tue, 23 Jan 2018 09:17:28 GMT

Just listened to an episode of I'll Drink to That which revolved around this topic ... Greg Harrington is the featured winemaker when they talk about whole cluster and Syrah and the whole episode is fascinating. Lots of arguments as to how and why you'd use the whole cluster or completely destem or anything in between.

soundcloud.com/.../wholecluster

RE: Interview: Perspectives on Whole-Cluster Fermentation

Nichole Dishman — Mon, 22 Jan 2018 02:00:10 GMT

Whole cluster has a lot of interesting aspects. In past I have used up to 50% for Syrah and 1/3 for Pinot. pH and color loss are definitely factors to keep in mind. Longer fermentation time. Love the complexity and spice notes. Seems to require bit longer to be ready to drink. In 2017 did one lot of 100% whole cluster foot trod - time will tell, but for now are some of my favorite barrels of the vintage - great texture, structure and herbal fruity.

RE: Interview: Perspectives on Whole-Cluster Fermentation

Vlada Stojanov — Sat, 20 Jan 2018 20:15:31 GMT

Really great topic and very insightful. I like how different some of the answers were, in winemaking it always seems to come down to "it depends". :-)

RE: Interview: Perspectives on Whole-Cluster Fermentation

Mark Cochard — Fri, 19 Jan 2018 18:15:04 GMT

It would be great to have [mention:79cf4a14221343a0bfa5adca9c7a2f36:e9ed411860ed4f2ba0265705b8793d05] weigh in on this.

RE: Interview: Perspectives on Whole-Cluster Fermentation

stefen soltysiak — Fri, 19 Jan 2018 17:25:18 GMT

Taras says " the negative, depending on the variety and the season, can mean higher sugar levels, therefore alcohol." regarding stem lignification. Really? Don't stems in general absorb some of the alcohol? Geoff?

RE: Interview: Perspectives on Whole-Cluster Fermentation

Admin — Fri, 19 Jan 2018 01:17:27 GMT

Regarding the question about wine chemistry, I'm surprised no one mentioned the potential reduction of alcohol level in whole cluster ferments.

Also, I think in this age of whole-cluster as ultimate trendy catchphrase for quality wine-making, it's important to view it as a multi-faceted technique and not a quality.

Some varieties/vineyards/vintages/clones/ripeness levels/approaches etc. work great with stems; some wines with stem usage fail miserably. Also, you can't always tell which samples actually used stems and how. I've tasted comparisons where ten out of ten winemakers would have sworn that one example used stems, when it was the other that did. Also as you mentioned, very different results are achieved if you leave the berries intact, crush the clusters, or add stems to de-stemmed fruit.

I'm so glad you posed this topic. It's one of many important wine-making techniques that we as wine professionals could stand to learn more about—assuming we do it with astuteness.

RE: Interview: Perspectives on Whole-Cluster Fermentation

Stephanie Kautz — Thu, 18 Jan 2018 21:23:12 GMT

Mathieu Lapierre sounds like a real OG, great article that raises more questions about carbonic maceration than it answers.