Whole Cluster Fermentation

Skins, Pips, Stems And All
Whole cluster fermentation is a winemaking technique where intact grape bunches (including stems!) are fermented without being destemmed or crushed first. This traditional method - from way before destemming machines were invented - sees increased use among quality-focused winemakers seeking additional complexity, structure, and aromatic dimensions in their wines.

Red Wine Applications:
In red winemaking, whole clusters are placed directly into fermentation vessels, where the weight naturally causes some berries to burst while others remain intact. This creates a dual environment: traditional fermentation in crushed berries and partial carbonic maceration within intact berries. Winemakers typically incorporate 10-50% whole clusters mixed with destemmed fruit rather than using 100%. The technique is particularly effective with Pinot Noir, Syrah, and Rhône varieties, where it enhances floral aromatics, adds spice notes, and contributes structural tannins from lignified stems.

What About White Wines?
While less common in white winemaking, whole cluster fermentation can be employed when making orange wines or skin-contact whites. The technique introduces phenolic compounds and tannins from both skins and stems, creating whites with more structure, complexity, and aging potential. The stems can contribute herbal notes and a pleasant astringency that complements the fruit character and supports an acid driven structure of more linear wines types.

How It Impacts The Wine
Whole cluster fermentation offers several advantages: it can add aromatic complexity - think floral notes, spice, tea-like qualities - and enhance mid-palate weight. It can also improve natural structure through stem tannins, it moderates fermentation temperatures, and result in potentially lower final alcohol levels. Many winemakers describe these wines as having greater aging potential and a more complete expression of terroir. But as with all things wine, this point of view is disputed.

To Sum It All Up...
Whole cluster fermentation requires careful execution to avoid green, herbaceous notes from underripe stems, but when done skillfully, it creates wines with distinctive complexity, structure, and aromatic profiles that couldn't be achieved through destemming alone. I guess this shows how sometimes innovations in wine come from rediscovering and refining ancient practices.