Not quite as riveting as Jamie Goodes Mosel video but an important part in the process from grape to glass never-the-less. During ferment the CO2 produced pushes the skins to the surface of the fermenter. With Pinot Noir we usually hand plunge the cap back into the wine at regular intervals to stop the skins from drying out and attracting bacteria and to enhance the maceration/extraction of phenolic compounds. With Syrah, as above, we choose to pump over the wine onto the cap where we can be a little more gentle on the skins (which have more tannin than Pinot anyway) and provide the fermenting wine with a valuable source of oxygen (Syrah yeasts often misbehave if not supplied with the right conditions for ferment).
Sunday, May 24, 2009
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