Grapes into wine: Making Pinot Noir
Vložit
- čas přidán 16. 04. 2023
- No end of purple prose has been devoted to this red wine. The so-called heartbreak grape has more than its fair share of admirers. Not only does it have an illustrious history, but it's also terribly en vogue right now. It's hard to imagine its star will ever fade.
We know that it's a tricky customer - low-cropping and fickle in the vineyard, demanding a cool site and a litany of kid-glove techniques to coax it to its majestic best.
People are happy to part with a good wedge of their hard-earned cash to get their hands on good Pinot - and growers want you to pay a pretty penny because this stuff has very expensive taste in real estate and makes a slave of the landowner.
So what happens after this fruit is harvested to not screw it up - and, in fact, to make a, haunting, ethereal wine from it - is vital.
Ed Merrison of Vininspo! headed to the Scorpo Vineyard in Merricks North on the Mornington Peninsula in the final week of March 2023 to track the grapes from vine to barrel. He explains in minute detail and plain English the options offered and actions taken to deliver you a good drink.
Love Pinot Noir! thanks for sharing
Thank you - I love it, too. Thank you for watching.
This video was quite informative and intriguing. Thank you for sharing . I love Pinot Noir 🍷!
Thank you for watching and commenting. And so do I!
Thank you for watching, and leaving a comment!
Thanks for sharing this valuable video. A question: You dont use a chiller during fermentation. This does not harm to aromas which they may evaporate at high temperatures of fermentation?
Was yeast added at all? It wasn't shown in video. Also was sugar added to get that ending alcohol content? Thanks!
No, in this case no yeast was added as the must was allowed to ferment naturally. This is also called wild or spontaneous fermentation - the same as when we say "fermented with native/indigenous yeasts". The yeasts naturally present in the winery/vineyard get to work on their own!
What are they using to top off the barrel? Is it extra pinot noir they have stored somewhere? Or is it just grape juice
Yep, more Pinot Noir - a constant job…