Issue link: http://read.dmtmag.com/i/561374
w w w. v w m m e d i a . c o m S e p t - O c t 2 015 | V I N E YA R D & W I N E RY M A N A G E M E N T 3 5 much wine is in the tank, and how far down the irrigator outlet has been placed. Winemakers desiring a more aerative process can perform rack and return. Although not regu- larly employed at Silver Oak, Weis explained its uses: "One, when you need some extra extraction, breaking up the cap with a rack and return can help open new chan- nels. Two, using it at around 15° Brix would usually result in a lot of seeds coming out in the last part of the drain, which could be removed and tossed away as desired." Chery and Weis taste their fer- mentations regularly to evaluate color and phenolic extraction in order to determine the quantity and length of cap management tech- niques, as well as to monitor and adjust fermentation temperature, if necessary. Lower fermentation temperatures, as well as shorter and less frequent cap management pro- tocols, will favor a longer fermenta- tion and a softer extraction process. Post-fermentation, they continue to taste the wine to decide how long to provide an extended macer- ation, a period where the wine sits with the skins for further extrac- tion. Chery rarely uses extended maceration for Pinot Noir. Two weeks is common. Taste is critical for the drain and press decision for Weis: "The tannins change when the wines are on skins, and we don't press until they taste right. We'll taste the tanks at least once per day until the tannins start to turn a corner and soften up. They'll continue to get mixed at least once a day while on the skins, whether dry or not." To achieve the desired balance, Weis suggested "to keep in mind that the fermentation is closer to a distance race than a sprint. In decid- ing cap management techniques from day to day, unless you're work- ing in a facility that will have sched- uling impacts that force you to press early, there's time to get what you want out of the fermentation. The question of getting nice, ripe, struc- tural but not drying tannins is really a farming one, and we treat it as such. In the winery, we're attempt- ing to get what we worked so hard to produce in a tannin sense out in the field from the grapes, without getting what we don't." Remi Cohen is the vice president and general manager of Lede Fam- ily Wines in Napa Valley. Her primary areas of expertise include viticulture, sustainable vineyard management, winemaking, grower and winery relations, and strategic business development. She also writes a wine industry blog, which can be found at blog.vinestowine.com. Comments? Please e-mail us at feedback@vwmmedia.com. U N I C A F L E X I B L E F I L L I N G V A LV E P r o s p e r o E q u i p m e n t p r o u d l y p r e s e n t s t h e n e w G A I e l e c t r o - p n u e m a t i c f i l l i n g s y s t e m . T h i s i s a s t a t e o f t h e a r t m a c h i n e t h a t c a n f i l l b o t h c a r b o n a t e d a n d n o n c a r b o n a t e d p r o d u c t s . Corporate Office Pleasantville, NY • West Coast Windsor, CA • Northeast Geneva, NY • Northwest McMinnville, OR • Canada Montreal, QC • British Columbia Kelowna, BC NOW PRESENTING THE NEW GAI MONOBLOCK FOR SMALL WINERIES FILLING BOTH STILL AND CARBONATED PRODUCTS. AFFORDABLE PRICING, ELECTRONIC FILLER VALVE, LOWEST OXYGEN PICKS UP IN THE INDUSTRY! SOIL & CELLAR REMI COHEN