This week on wine chat we’re talking about whole bunch fermentation. As always we are joined by BSC: Wine Science student Cal Lee to talk about: What do we mean by whole bunch fermentation, What effects does it have on a ferment, and can you taste it in a final wine?

Wine of the week

EN: I managed to get all the information about this wrong on air. John lives in Geelong but the Coatsworth vineyards he works on are in the Belarine Peninsula. Also the Cabernet Franc is 100% de-stemed, the Pinot Noir he makes was an experiment with partial whole bunch (and is an awesome wine to see that spicy stem and candied fruit dichotomy)

2023, Circulus Wines Cabernet Franc, Belarine Peninsula Victoria

Made by John White from his sustainable vineyards. Shows great ripeness allowing the varietal characteristic of Cabernet Franc to show through. Notes of tomato leaf, dried herbs lifted by a gentle floraity with good concentration and drive. Can cellar, but drinks well now paired with rich meats or charcuterie.

Find more information here