Scott Laboratories - Premium Yeast - SYRAH. Whole bunch fermentations and use of stems in red winemaking. Whole bunches and stems in red winemaking Jamie Goode takes a closer look at the deliberate choice by many winemakers to leave the stems in their red wine fermentations Let’s talk geeky for a bit. The subject? Whole bunch fermentation in red winemaking. It’s a hot topic. What is it exactly? This destemming can take place in the vineyard (where machine harvesting is practiced), or in the winery, with a crusher destemmer.
Not destemming, and using the whole bunches with the stems in the fermentation is widely considered to be old fashioned and rustic. ‘Clearly, in Burgundy at the moment there is a tendency to move towards stems,’ says Burgundy expert Jasper Morris. Jeremy Seysses Jeremy Seysses at Domaine Dujac uses between 65% and 100% whole cluster fermentations depending on the cuvée. ‘I normally find a strong correlation between the better sites and the amount of stem/whole bunch I am able to use,’ says Mark Haisma, an Australian working as a micronegociant in Burgundy and Cornas. Mourvedre | diary of a german winemaker from the South of France. No news should always be good news – but it’s not exactly what you are looking for, when you come back to this blog.
So I have to explain, why you didn’t find any new post during the last 2 years. Well, it’s mostly good news: since November, the wines from our 2011 harvest have found their way down into the barrel-cellar by going through the bigger model of our traditional wine-presses. cleaning the wine-press after harvest 2011 What we call our “press cake” had a beautiful colour and went into the garden to join the compost. press-cake We did the usual washing up and then stored it all away, hoping to need the bigger model again for the next harvest.
All you never wanted to know about pruning vines: Bur let’s stick to the theory: I started with the grape variety, which needs the longest period to ripen its grapes: in our case, that’s the Mourvedre – starting late in spring and asking for a long sunny, but not too hot period in late summer and far into autumn, to give us it’s best. electrocoup. Mourvedre Wine Tasting - Episode #603. Mourvèdre - Taming the Beast. Mourvèdre. Mourvèdre Mourvèdre as a cultivated wine variety originated in Spain, where it is also called mataro or monastrell. Over 250,000 acres are planted there and, although many vineyards are intermingled with the bobal variety, only grenache outnumbers total monastrell acreage. It is the principal black grape of the five appellations that cluster on Spain's Southeastern Mediterranean Coast, Almansa, Valencia, Alicante, Jumilla, and Yecla.
Prior to the late Nineteenth Century phyloxera devastation, mourvèdre was also widely planted in Southern France. There are contradictions and anomolies in the growth characteristics and properties of mourvèdre vines. Until the late 1960s, however, the main French plantings of mourvèdre were in Provence, where it is the dominant grape in Bandol. Mourvèdre is a slow-ripening variety that develops tight bunches of grapes that need good ventilation to avoid rot. By Jim LaMar RESOURCES 1. 2. . , (Vendage Press: Dover, DE) 2010 4. 5. 6. 8. (G.P. 9. Current Vineyard And Cellar Events: Mourvèdre blends. Mourvèdre blends Charl Theron In recent years acronyms have become part of common parlance, also in the wine industry.
One such is GMS or rather the blend of Grenache, Mourvèdre and Shiraz. Except for France where it has long been prevalent, it has also attracted the interest of winemakers in various new world wine countries. Mourvèdre plays a very important role in these blends. Spanish in origin, this cultivar, also known as Monastrell or Mataro, is a vigorous grower that ripens late and has specific preferences with regard to climate, locality, plant material and viticultural practices.
An old saying goes: "Mourvèdre needs its feet in water, head up in the sun and to see the sea" but although there is much truth in this, it should be interpreted using common sense. In Europe it flourishes in specific regions near the Mediterranean, although it is often described as a Rhône cultivar. The question is often asked whether it would be better to market Mourvèdre as a cultivar or as a blend. The Hanes Wine Review - The Unexpurgated History of the Mourvèdre Grape. (Originally published July 2004) Hanes recently attended a big wine event which this year focused on the Mourvèdre grape. This got Hanes thinking about where he stood vis-à-vis Mourvèdre. We all know Hanes thinking is nothing but trouble. Similar to many grapes which have traveled to various countries and wine regions, Mourvèdre has adopted a few different names. So, it is important to first learn these names so we know which grape we are talking about.
Naturally although most frequently known as Mourvèdre, this is not the grape in question's original name. Mourvèdre is a grape of Spanish origin, first recognized as a distinct varietal in the 16th century. Mourvèdre = Monastrell = Mataro Which name a wine producer employs seems driven either by local custom or by marketing concerns. The grape can be difficult to grow and the risks involved in growing it seem to be a large part of why it is not more popular today. Given the issues with ripening, Mourvèdre does best in hot, arid climates. Mourvèdre, a great and stinky grape. Thanks to the global wine boom, a few grape varieties that previously languished in obscurity have suddenly become quite fashionable.
Take, for instance, Mourvèdre. This thick-skinned, slow-ripening red grape, believed to be native to Spain, has traditionally served as blending material, its deep color and tannic core used to compensate for deficiencies in other, more popular varietals. But with rich, warm Rhone-style wines growing in appeal, and with ambitious winemakers seeking opportunities in overlooked places, Mourvèdre is now getting its close-up. To be sure, Mourvèdre has not been completely starved of glory. It is one of the main grapes used in France's Southern Rhone valley: It is usually assigned a subsidiary role in Châteauneuf-du-Papes (which tend to be heavier on Grenache), but it is a primary ingredient in what many consider to be the finest Châteauneuf of all, Château de Beaucastel. In the last few years, however, Mourvèdre's image has undergone a quiet makeover.
25092.pdf (application/pdf Object) Articles. Practical viticultural experience of certain "new" cultivars: Viognier, Petit Verdot, Tannat, Mourvédre. Andrew Teubes and Johan Wiese Voor-Groenberg Nurseries Key words: Mourvèdre, Origin, Cultivation, Production, Wine potential This is the second in a series of four articles about the performance of the above four cultivars under South African conditions. Part 2 is dedicated to Mourvèdre. PART 2: Mourvèdre Origin and cultivation There is little doubt that Mourvèdre originated in Spain. The home of Mourvèdre is in Spain, however, where it is the second most planted red cultivar after Grenache.
Rainfall is low and in certain areas it borders on the minimum required for dryland viticulture. In the above-mentioned Spanish regions, Mourvèdre is used mainly in blends with Tempranillo and Grenache in particular, although lately it has also been blended successfully with Cabernet Sauvignon and Merlot. Large plantings also occur in the south of France in the Lanquedoc-Roussillon area. About Mourvèdre: a Rhône Grape Varietal Grown at Tablas Creek Vineyard | Tablas Creek Vineyard.
Tablas Creek > Vineyard and Winemaking > Grapes > Mourvèdre Mourvèdre, with its meaty richness and wonderful longevity, forms the backbone of our Esprit de Beaucastel. Twenty-one acres of our vineyard are devoted to Mourvèdre, representing the largest acreage of any of our grapes and over a third of our red Châteauneuf-du-Pape varieties. Mourvèdre is native to Spain, where it is known as Monastrell and is second only to Grenache (Garnacha) in importance.
From the Spanish town of Murviedro, near Valencia, Mourvèdre was brought to Provence in the late Middle Ages where, prior to the phylloxera invasion at the end of the 19th century, it was the dominant varietal. The phylloxera invasion was particularly devastating to Mourvèdre. Compatible rootstocks for Mourvèdre were developed only after World War II. Mourvèdre came to California as Mataro (a name taken from a town near Barcelona where the varietal was grown) in the mid to late 1800s. Young mourvedre vines flavour.