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Whole Cluster Fermentation in Pinot Noir

The use of whole clusters in Pinot Noir fermentation is an ancient technique (what else did you do before the first destemmer was invented in the mid-1800s. Yes, you could destem by hand – what a PITA). Now, winemakers have a choice – to destem or not to destem? Some winemakers destem all their fruit (Henri Jayer was a famed proponent of this in Burgundy) while others use 100% whole clusters in all their ferments (Dujac in Burgundy was a proponent in the past). And, then, some winemakers choose a middle path between the two.

Here’s a great article with multiple winemaker inputs on the topic:

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