I cannot for the life of me understand the obsession of late with whole-cluster fermentation (WCF). I have watched a lot of webinars during the pandemic and I would bet my life savings on the certainty that someone on a panel (usually a sommelier) will feverishly ask whilst tasting a featured wine, "Is this whole-cluster fermentation." WCF is the current ideé fixe amongst those who just drink wine.
Wine, winemaking and wine-drinking continually go through trends, fashions and fads and WCF seems to be the latest craze. WCF is just one technique available to a winemaker. The fact that people have to ask if a wine was produced using this particular technique may suggest that they really can't tell if, indeed, it was. Or not.
WCF has its place in winemaking, but I don't necessarily think that place is in the production of Cabernet Sauvignon. Just sayin'.
