Cluster Halving of Pinot Gris (2014)
Ben Jordan
Early Mountain Vineyards
Summary:
In a single block of Pinot Gris, one half of clusters were cut in half following the completion of veraison. The remaining clusters were left as is. All clusters received identical sprays and treatments before and after halving and were harvested identically on the same date into two separate lots. The lots were processed and fermented identically.
Lab Results:
The berries that had undergone cluster halving exhibited more sugar accumulation, but had less tartaric acid. The wines, however, were not very different.
Berry Analysis:
Wine Analysis:
Sensory Results:
There was no significant sensory difference (p<0.05) between the Control (whole clusters) and the Trial (half clusters). No preference data was collected for this experiment.
