Winemaker says he harvests pinot at 16 brix
- Thread starter SteveTimko
- Start date
Florida Jim
Florida Jim
Steve,
FWIW, I think Bill mis-spoke at the beginning of the film.
I think he meant (and later says) that he presses at 16 brix. So he probably picks at 24 or 25, lets fermentation go about a third of the way and then presses off. That means that the juice continues fermenting in the absence of seeds and skins. (I would also guess that he does a lengthly cold soak prior to fermentation.)
A process that M. Texier has talked about on this board (with syrah, I think) and one that I used this year on my syrah.
Or something like that . . .
Best, Jim
FWIW, I think Bill mis-spoke at the beginning of the film.
I think he meant (and later says) that he presses at 16 brix. So he probably picks at 24 or 25, lets fermentation go about a third of the way and then presses off. That means that the juice continues fermenting in the absence of seeds and skins. (I would also guess that he does a lengthly cold soak prior to fermentation.)
A process that M. Texier has talked about on this board (with syrah, I think) and one that I used this year on my syrah.
Or something like that . . .
Best, Jim
SteveTimko
Steve Timko
Thanks for the explanation. Let he among us who is perfect cast the first stone. Eric, put down that rock, even if it is from La Crau. ;-)