Crushed AND destemmed.

Last harvest in Vinoland.  The Cabernet sauvignon grapes are picked and processed: crushed and destemmed.  

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'.

"I've got a crush on you, Viognier".

Well Francis Albert actually sang "Sweetie Pie" but seeing as Vinomaker was making wine and not a pastry, I took the liberty of changing the lyric. The amount of grapes was pretty meager, thanks to the April 21st frost, but what we got tasted rather splendid. Don't they look pretty?...as they head towards, well, being crushed quite frankly.