Whole cluster fermentation is all the rage in the wine world, and for good reason. But what exactly is it, and how does it impact the taste of your favorite vino? Let’s dive in.
Whole cluster refers to winemaking with entire bunches of grapes, including stems. Traditionally, grapes are destemmed before fermentation, but whole cluster leaves them intact. This method dates back centuries, as it was impractical to remove individual grapes by hand before machines were invented. So why do winemakers still use this method today?
The answer lies in the complex flavors that whole cluster fermentation brings to wine. By incorporating stems, wines take on spicy and herbal notes, candied fruit flavors, added tannin structure, and a smoothing effect on high acidity. Beyond green and herbaceous undertones, stems impart a broad range of aromatic and textural qualities.
If you’ve previously turned off by the “stemmy” flavor in some wines, it might be worth revisiting. Whole cluster fermentation can significantly enhance many wines’ taste profiles. Let’s explore three common grape varieties that frequently employ this technique:
Pinot Noir: Known for light, delicate wines, whole cluster fermentation can intensify structure and aging potential in Pinot Noir from Burgundy, France, where producers draw upon traditional methods practiced there for over a thousand years.
1. Pinot Noir: Known for light, delicate wines, whole cluster fermentation can intensify structure and aging potential in Pinot Noir from Burgundy, France, where producers draw upon traditional methods practiced there for over a thousand years.
2. Syrah: This grape variety is famous for its massive fruit flavors and complex spice notes, particularly when grown in cool climates. Whole cluster fermentation is widely used in the Northern Rhône Valley to enhance the spice character in these wines.
3. Gamay: Similar to Pinot Noir in lightness but with a rustic profile featuring bitterness and acidity, Gamay often undergoes carbonic maceration, where whole clusters are sealed in a tank with carbon dioxide, allowing fermentation to begin inside the grapes. This technique softens Gamay and imparts floral notes of peony, violet, and iris.
While stems can add desirable flavors, they also bring challenges for winemakers: – Stems demand acidity, adding potassium that binds with tartaric acid, reducing the mouthwatering freshness and increasing spoilage risk from microbes. – Stems contain considerable amounts of tannins and phenolic compounds, many similar to those found in chocolate and tea, which can significantly increase tannin levels in wine. – Stems require powerful fruit to balance their green flavor profile.
The most intriguing and delicious contributions tend to be associated with dried or roasted herbs, offering a unique, sexy, resinous kind of earthiness.
The pleasant aspects of whole cluster fermentation often fall into the “dried green” category, with distinct earthy notes that are less polarizing than fresh chlorophyll flavors. The most intriguing and delicious contributions tend to be associated with dried or roasted herbs, offering a unique, sexy, resinous kind of earthiness.
The degree to which stems infuse their flavor into wine varies greatly. Some wines can taste green with just 20% whole cluster, while others remain subtle even with 60% stem inclusion. The quality of the stems significantly affects the wine’s taste, and winemakers have differing opinions on what constitutes lignified (browning) stems.
If you’ve tasted a wine that was too stemmy for your palate, it might simply be a case of immaturity. Pyrazines (green notes) persist chemically in wine but may age into a spicy, woody territory. Whole cluster fermentation adds structure, botanical complexity, and can improve color stability, making for more vibrant red wines.
So the next time you visit a winery, ask about their stem game! Winemakers are always eager to share their secrets.
By understanding the role of whole cluster fermentation, you’ll be better equipped to appreciate—and enjoy—these intriguing vintages.
Stemmy wines have a lot to offer, but they also come with unique challenges and complexities. By understanding the role of whole cluster fermentation, you’ll be better equipped to appreciate—and enjoy—these intriguing vintages.
What do you think about whole cluster fermentation? Have you encountered any stemmy wines that caught your attention (or turned you off)? Share your thoughts in the comments below!
Questions & Answers
What is Stemmy Wines?
Stemmy Wines refer to wines produced with whole clusters, including stems, during fermentation.
Why is whole cluster fermentation used in Stemmy Wines?
Whole cluster fermentation is used in Stemmy Wines for added complexity and texture, as well as for preserving natural aromas and flavors.
Information sourced from industry reports and news outlets.
