Whole Cluster Inclusion of Cabernet Franc (2015)

Summary

Identically sourced Cabernet Franc was harvested and divided into two bins with equal weight. The control bin contained 100% de-stemmed fruit. The trial bin contained 70% de-stemmed fruit, and 30% whole cluster fruit. Each bin was inoculated with 10g/hL PDM and received identical additions and cap management throughout fermentation. Both bins were pressed separately with identical programs and transferred to identical barrels for aging and MLF. Upon the completion of MLF, 50ppm of SO2 was added to each barrel.

Sensory Results

There was no significant sensory difference (p<0.05) between the Control (de-stemmed) and the Trial (whole cluster). However, of those that responded correctly (n=8) 100% preferred the control.