The Cluster, the Whole Cluster, and Nothing but the Whole Cluster?

RE: The Cluster, the Whole Cluster, and Nothing but the Whole Cluster?

Neal Hulkower — Fri, 24 Feb 2023 20:36:42 GMT

Carbonic Maceration involves sealing the fermenter so that no oxygen gets in. All fermentation happens within the grape and is enzymatic. Willamette Valley Vineyards does a whole cluster Pinot noir that way and it has a distinctive palate much like a beaujolais. None of the wineries in the article seal the fermenters so the CO2 escapes. That's the difference.

RE: The Cluster, the Whole Cluster, and Nothing but the Whole Cluster?

Stephen Leclair — Fri, 24 Feb 2023 19:57:14 GMT

When we're talking about whole cluster, how is this different (if at all) From carbonic fermentation a la beaujolais? Are the clusters generally, or sometimes, crushed with stems to circumvent carbonic maceration?

RE: The Cluster, the Whole Cluster, and Nothing but the Whole Cluster?

Neal Hulkower — Sat, 18 Feb 2023 18:28:03 GMT

At White Rose, the fermented clusters are gently pressed in a basket press. The juice is sampled and pressing is stopped when unwanted flavors are detected. I have no information specifically on what the rachi contribute. I’m not sure that anyone has done a before and after pressing comparison on the free run and pressed juices.

RE: The Cluster, the Whole Cluster, and Nothing but the Whole Cluster?

Erik Latshaw — Fri, 17 Feb 2023 23:35:51 GMT

A lot of talk regarding the impact of stems upon the fermentation but I wonder what, if any, of this impact stems from the pressing of the wine. All those rachi provide channels for the juice so I would imagine the wine can be pressed at an overall lower pressure. Surely that must have an impact as well?