Wine anorak photo gallery

Wine photo of the week 

Bunches of Pinot Noir grapes ready for crushing. These have been stored overnight in a cold room to bring
the temperature down to about 4 degrees Centigrade. The reason for this is that when they are crushed
and transferred to a fermenter, they will sit there macerating on their skins for a couple of days before
fermentation begins, with regular punch downs. The extraction that occurs by the must is gentler than that
achieved with a post fermentation maceration, when alcohol will be present.

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(All photographs are ŠJamie Goode and must not be republished in any form without permission.)