Will appreciate some insights into question of whether to crush and press versus pressing the uncrushed berries.
Thanks.
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Whole cluster pressing reduces the amount of harsh tannin that results from crushing the seeds and stems in a traditional destemmer/crusher. The wines therefore have smoother, less harsh tannins.
Mark Lipton
That really depends on what type of grapes you're working with, as well as your stylistic goals.
Assuming you're making a white wine, whole cluster pressing will give you a juice that's lower in solids and phenolics than you would get from crushing and pressing.
If you're trying to make a crisp, fruity, non ML, cold fermented, unoaked white (Riesling or Muscat e.g.) whole cluster pressing is probably best.
For a big, rich, buttery, barrel fermented Chardonnay that you will put through ML you want to crush and press _hard_! In fact, you might even want to extend the maceration time after crushing (before pressing).
Tom S
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