Stem Inclusion

Question 1

White pressing, whole cluster (2)

Answer 1

DuMOL: whole cluster press Chardonnay for decreased phenolics, smooth texture.
Champagne for same reason

Question 2

White pressing, whole cluster, advantage/disadvantage

Answer 2

Advantage: decreased astringent phenolics in juice, better drainage, more intact fruit when it arrives at winery, lower extraction is best for compromised fruit (botrytis)

Disadvantage: lower press yields, whole berries can be protected

Question 3

Whole cluster inclusion in reds

Answer 3

Pro:

• Jane Eyre, Cote de Nuits Villages: Good tool in warm years as makes the wine lighter, more aromatic and it looks like it’s from a cooler vintage.
• Ochota Barrels, South Australia: Use 50-100% whole bunches for almost all reds. Does it to try to build layers. Contribution to complex aromatics and generally an elegant structure, but always level of greenness.

Con: Domaine de la Noblaie, Chinon: Doesn’t do whole bunch ferment as would add too much greenness, has done some experiments last years, but not convinced. Likes having the whole berries though.

Question 4

Whole cluster inclusion in reds, advantage/disadvantage

Answer 4

Pro: complexity of flavor, increased tannin, “freshness”

Con: potassium can raise pH, flavor may be too green, tannin may be agressive

Question 5

Rose stem inclusion

Answer 5

Rare, to extract color and light phenolics, it is most practical to fully destem and rupture fruit.

Willamette Valley Vineyards “whole cluster rose” whole clusters are crushed under their own weight for 24 hours. Juice to rose, clusters to red.

Disadvantage of method: time-intensive