Experimental Wine Fermentation - Decuvage O'Blivion

In September 2011, we did a special harvest and micro vinification with part of the Merlot, Cabernet and Syrah. It was a natural, extended whole cluster carbonic maceration.

The experimental fermentation

Natural means nothing added.  We counted on wild yeasts and used no sulfites.

Extended means that I let the maceration run for about six weeks.  That’s a long time.  Especially for a carbonic.

Whole cluster means I left the grapes on the stems.

Carbonic maceration means the tank was completely sealed throughout the maceration so there was virtually no oxygen.  The chemical reactions during fermentation result in totally different flavors when there is no oxygen in the environment.  Lots of candy like, bubblegummy flavors (often associated with beaujolais nouveau).

Harvest

I previously posted about harvesting the grapes for this micro vinification experiment.

Decuvage

After the six weeks were up, we opened the tank and checked on the grapes.  I really had no idea what to expect.

It smelled great and looked like most of the grapes had stayed intact.

whole grape clusters on top of fermentation tank

We drained juice from the bottom of the tank and took density measurements to see how much sugar was left.  It turns out that we had almost finished fermentation on the free running juice.  It was at .999 the density of water.  Almost! Tasted great.  This was definitely killer wine.  The grapes also tasted delicious.  I froze some for use in cooking recipes later this winter.

density measurement on o'blivion

Once we drained all the free running juice, it was time to tip the tank over and scoop out all the remaining grapes into a vertical wooden press.  So many of the grapes were still intact, the entire fermentation happening INSIDE the grape.  When I would reach in with the bucket, I would hear lots of popping noises as my fingers pressed into the grapes.  It was like wine-scented bubble wrap. PS somebody should make wine scented bubble wrap.

decuvage into vertical press

I pressed the grapes.  This juice was slightly sweeter/denser.  It’s clear the fermentation stuck.  Such is life.  I guess I’m supposed to restart it with a tete de cuve (when you make a little bit of the juice ferment and then double it in size after a day and double it in size again after another day and so on until you get the whole container).  But the amount of juice we got is pathetically small (maybe 2 hectoliters / not even a barrel).  So a tete de cuve on this would be like a glass of wine.  And then the next day a bottle.  And then maybe a jug.  😀

manual vertical press

We’ll see.

All the photos of our decuvage

 

How to find us

Domaine O’Vineyards, located in the North Arrondissement of Carcassonne, is just minutes from the Carcassonne train station, the Medieval City, and the Carcassonne Airport.
GPS coordinates: 43.259622, 2.340387

O’Vineyards
Wine, Dine, Relax at our Boutique Vineyard
Unique thing to do in Carcassonne
Wine Cellar. Winery Visits. Wine Tasting.
Wine & Food Pairing

North Arrondissement of Carcassonne
885 Avenue de la Montagne Noire
11620 Villemoustaussou, France
Tel: +33(0) 630 189 910

  1. Best by GPS.
    Follow the signs to Mazamet/ Villemoustaussou using the D118. At the end of the last straight part of D118, you will come to a roundabout with the Dyneff gas station.
  2. Take the exit towards Pennautier. Continue 500m to a small roundabout and go straight over.
  3. Look out for the second road on your right, Avenue des Cévennes which curves up hill (about 1km) to Avenue de la Montagne Noire on the left.
  4. At the last juction, bear left. the road sign “Ave de la Montagne Noire” (confusing as it seems to show a right turn)
  5. After another 500m you will see our red brick color building in the middle of the vines.
Register to get information about our upcoming Events. Join us by clicking here.
Hello. Add your message here.