Whole Cluster Inclusion with Cabernet Franc (2015)
Matthieu Finot
King Family Vineyards
Summary
Identically sourced Cab Franc was harvested and separated into two lots. Lot 1 100% of the fruit was de-stemmed but not crushed, in lot 2 - 75% of the fruit was de-stemmed but not crushed; 25% (by wt) added as whole clusters. Both lots were inoculated wil D254 at 14g/hL, all other additions were identical. Lots were pressed separately but identically and racked to identical barrels. Upon completion of MLF, 50ppm SO2 was added to each barrel .
Sensory Results
There were no chemical differences between wines in this study. The wine made with whole clusters had less anthocyanins and pigment, and slightly less color intensity and greater hue. There was no significant sensory difference (p<0.05) between the Control (de-stemmed) and Trial (whole cluster). However, of those that responded correctly (n=3) 100% preferred the trial.
