WHOLE CLUSTERS. WHOLE BERRIES. STEMS BACK. COLD SOAK. CAP MANAGEMENT.

OVERVIEW:

Whole berries, being uncrushed, ferment a bit slower. This keeps the temperature down and promotes a slight elevation

of fruit character, a more focused fruit.

Whole berries promote a "silkyness", "floweryness", "fruityness".

Fruitiness is increased while tannins are minimized.

Berries are progressively crushed as the cap is punched down.

The trade-off with lower fermentation temps is a possible reduction of "vineous"/"wineyness" character. Also, there can be a reduction of "extract".

Stems, attached, as in whole cluster, or added back, contribute tannin. This adds to the bitterness and/or astringency which might be deficient in some grapes Pinot Noir clones

The trade-off is a coarseness that might overshadow the delicate fruit, creating an imbalance on the palate.

Stems promote "interest", "white pepper" in cool climates.

They also increase pH, absorb color, and can give a green/vegy effect.

So, you can not crush some bunches, adding these whole clusters in with the crushed and destemmed fruit. Or, you can set the rollers on the crusher-destemmer so as many berries, less stems, remain whole. And/or, you can add back a percentage of stems.

The more stems, especially green, not woody stems, the more vegy the wine and the more aging is needed. Not for thin wines. You need intense fruit. The more whole berries without stems the less need for whole clusters, if any.

No stems if the pH is already high and/or if you can control temp in other ways.

Note: In order of tannin contribution: Seeds > Stems > Skins.

Seeds need to be mature/brown if doing extended masceration to prevent getting harsher tannins.

It is the affect of the berries you want. Use whole berries to prolong ferment, reduce heat, reduce tannins but also increase polymerization with longer skin time for better color stability

Cold Soak: I do about a week at The Daume Winery. But, this is with max SO2 and in a walk in cooler at 45*F, and with a lot of punching down to distribute the temp and SO2. Color is maxed at 4 days. Color and fruit is very focused and the tannins are soft. I press early at about 5* Brix.

It will surprise you at how well you can pull this off at home. Insulate the fermenter with a sleeping bag or old comforter. Drop in frozen, non-leaking plastic containers. Cold grapes to start with. SO2 and cold are needed to prevent VA.