I just had the opportunity to obtain some late ripening Merlot and leapt at it. I was totally unprepared and I don't have time to find a destemmer. I really don't want to destem 400 kg (882lbs) by hand (I've done it before!!!)
So I am very interested in whole-bunch fermentation.
I'm not talking of carbonic maceration of whole destemmed berries.
I'm thinking of throwing the entire bunches with attached stems into the fermentation tank (perhaps I will get some carbonic maceration too).
I know this is done sometimes in commercial operations, but I am concerned about ending-up with a very high harsh tannin flavour.
PS I'm also considering not using sulphite, not innoculating and just allowing a wild fermentation.
Any advice?
So I am very interested in whole-bunch fermentation.
I'm not talking of carbonic maceration of whole destemmed berries.
I'm thinking of throwing the entire bunches with attached stems into the fermentation tank (perhaps I will get some carbonic maceration too).
I know this is done sometimes in commercial operations, but I am concerned about ending-up with a very high harsh tannin flavour.
PS I'm also considering not using sulphite, not innoculating and just allowing a wild fermentation.
Any advice?