Whole Cluster Inclusion with Syrah (2015)
Ben Jordan
Early Mountain Vineyards
Summary
Identically sourced Syrah was harvested and separated into three lots. Lot 1 100% of the fruit was be de-stemmed but not crushed, in lot 2 - 75% of the fruit was de-stemmed but not crushed; 25% (wt) added as whole clusters, in lot 3 - 25% of the fruit was de-stemmed but not crushed; 75% (wt) was added as whole clusters. All lots were inoculated and treated identically throughout fermentation. Lots were pressed separately but identically and racked to identical barrels. Upon completion of MLF, 50ppm SO2 was added to each barrel.
Preference
No real chemical differences were observed between wines. Whole cluster wines tended to have higher tannin content but lower anthocyanin content. This corresponded to a lower level of color intensity in those wines as well.
Of respondents 36% preferred the 0% whole cluster inclusion, 57% preferred the 25% whole cluster inclusion, and 7% preferred the 75% whole cluster inclusion.
