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