Name
Whole Cluster Fermentation: Intent, Execution, Expression and Analytics (with tasting)
Date & Time
Tuesday, February 11, 2020, 3:00 PM - 4:00 PM
Emily Terrell Federico Casassa Grant Coulter Tom Gerrie
Description

The inclusion of whole grape clusters in the red wine fermenter is a concept as old as wine itself. In the modern age, this technique is used with stylistic intent and is implemented with great specificity. Winemakers choose not only the whole cluster percentage, but also dictate how those clusters are treated, loaded, and layered into the tank. Carbonic maceration can be favored or discouraged and cluster disruption can be initiated immediately with foot treading or nearly avoided with very gentle cap management. How these choices influence the sensory experience of the finished wine is still a matter of discussion and debate. Here, we will explore the chemical and sensory effects of whole cluster fermentation in a research context as well as a winemaking context. We will hear from Dr. Federico Casassa about the measurable effects of whole cluster fermentation on wine chemistry and phenolic profile. Then, our winemaking panelists will share their whole cluster philosophies and techniques. Finally, we will see how their intent carries into the glass with an integrated tasting and will open the floor to questions and a brief discussion.

Location Name
Portland Ballroom 256, 257 & 258
Full Address
Oregon Convention Center
777 NE Martin Luther King Jr Blvd
Portland, OR 97232
United States
Session Type
Breakout Session