"Post Fermentation Maceration" Wine Decoded Shiraz Vintage 2016 Episode 09
Channel: Wine Decoded
Date: 2019-08-28

Check out the full article in the Wine Bites Mag

https://winedecoded.com.au/post-fermentation-maceration-wine-decoded-shiraz-vintage-2016-episode-09/

Post fermentation maceration is the process of leaving the skins, seeds and whatever other solids may be in a ferment to steep in the wine after the alocholic fermentation has finished.

Watch on to learn about what it can do to the aroma, flavour and texture of a wine.

It’s amazing who the simple act of leaving a wine in contact with its skins and doing very little else can dish up such amazing aromas, flavours, and, textures.

Over the last decade, we’ve seen makers experimenting with how far they can push skin contact before and after alcoholic fermented. We’re not talking about just reds either. Skin contact for whites lasting as long as 12 months is more common than ever before, yet still only done on a relatively small scale.

It’s the perpetual experiment that is winemaking. Getting to know your vineyards, guessing how the season has impacted the fruit quality, and, going with your gut and wisdom from previous vintages!

We explore our thoughts on how post-fermentation maceration has progressed with our 2016 Wine Decoded Shiraz and why we’ve decided to press it in the video.

Check out the full article in the Wine Bites Mag

https://winedecoded.com.au/post-fermentation-maceration-wine-decoded-shiraz-vintage-2016-episode-09/