Balancing act…

April 20th, 2010 | Posted by

punch down through the pinot cap

Punching down – a 2-3-4 times daily occurrence as we attempt to reintroduce the floating ‘cap’ of skins into the vinous liquid below. The CO2 gas produced as a by-product of fermentation by the yeasts pushes the grape skins to the surface. In our fermenters the cap would easily be strong enough to support the weight of a person, such is the power the ferment. By punching down the cap we are not only stopping the top layer from drying out and potentially going bad, but the skins are were the phenolic compounds we love in red wine are – the colour and tannin. Macerating the fruit the way we do during fermentation is the way we extract these phenols. Theres a fine line of course because extraction is irreversible and too much would be bad news for a delicate variety like Pinot Noir. Its all about knowing when enough is enough.