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5 8 V I N E YA R D & W I N E RY M A N A G E M E N T | M a r - A p r 2 015 w w w. v w m m e d i a . c o m Maturity profiles for no-defect commercial wines will score 2s for seed and skin ripeness, 3 for pulp aroma and 4 for pulp ripe- ness, while samples that score 1s, 2s and 3s for pulp ripeness, as did a berry sample of Oak Knoll Caber- net Franc, point to a sparkling wine style or still wines that will most likely will require corrections during production. The quantitative BSA method further expands on the practical method to include the texture of the berry and uses 19 descriptors to taste pulp, skin and seeds sepa- rately and scores them similarly. "By analyzing the fruit instead of waiting to analyze the must, you're one step ahead," Chauffour said. "With BSA, you can be proactive and adapt your process." OTHER USES FOR BSA In addition to assessing maturity, Chauffour sees growers using BSA data to compare the results of dif- ferent vineyard practices on fruit quality. "It can help you better man- age your vineyards," she said. Paoletti, who grows 100 tons of fruit, said: "Each little microcli- mate of each block has an individ- ual weather pattern. BSA allows us to go into an area that's ahead and compare it to how ripening is progressing in other blocks; OPTIMIZING WINE QUALITY When you've finished, each sample will have a maturity profile that can point to a suitable wine style and production methods that would optimize wine quality. For example, a sample that receives "4s" across all categories indicates high-quality grapes at full maturity that are suited for big, concentrat- ed red wines or full-bodied white wines, with barrel-aging poten- tial. Production techniques could include long maceration and high levels of extraction, resulting in super-premium wines. During the training session, which was held on Aug. 20, 2014, berry samples of Three Palms Vineyard Merlot dem- onstrated this maturity profile. "In terms of sensory analysis, the BSA score cards are an amazing tool," said Scott, who evaluates fruit with Justin winemaker Scott Shirley and trains student interns who collect the berry samples in the technique. Samples that score 4s and 3s can indicate grapes at pulp matu- rity that haven't achieved complete phenolic maturity. They're suitable for use in good-quality red wine with less maceration and extraction and high-quality white wines with barrel-aging potential. A sample of Oakville Chardonnay from a shaded cluster was assessed at this level of maturity. we're using it as a vineyard man- agement tool." In cases when a winemaker is tasked with assessing fruit for the first time as it arrives on the crush pad, experience using BSA is more likely to result in winemaking deci- sions that optimize the overall qual- ity of the finished wine. "If you've got fruit with less tannins and color, you can adjust during crush," Chauffour said. "Any corrections are better made as soon as possible for integration in the wine, effec- tiveness and for the winemaker." Deborah Parker Wong is the Northern California editor for The Tasting Panel magazine, and a long- time contributor to Vineyard & Win- ery Management. She earned her WSET Diploma in 2009. Comments? Please e-mail us at feedback@vwmmedia.com 100 80 60 40 20 0 0 5 10 15 20 25 30 35 40 45 50 % evolution maturity days sugar malic acid pH TA aromatic intensity cucumber gooseberry lime grapefruit melon/peach tropical fruit Scenario maturation Chardonnay grapes BSA data and chemical analysis mapped against the flavor evolution in Chardonnay illustrate the optimal picking decision for any given wine style. PLRYLJQHWRFRP GZLJKWE#PLRYLJQHWRFRP 0LR9LJQHWR3URGXFWV &XVWRP7DQNV )HUPHQWRUV 6ORYHQLDQ2DN%DUUHOV &DVNV +RUL]RQWDO0HPEUDQH3UHVVHV