Winemakers Use Pied de Cuve Instead of Sulfur
An Alternative Method to Stabilizing Central Coast Whole Cluster Pinor Noir
Elaine Chukan Brown
TOGETHER RAJAT PARR AND Sashi Moorman are the winemakers behind Domaine de la Cote and Sandhi in the Sta Rita Hills and Evening Land in the Willamette Valley. Domaine de la Cote and Evening Land are made from estate vineyards, while Sandhi sources fruit from heritage sites in Santa Barbara County. Their focus is on Pinot Noir and Chardonnay, which undergo a rather less-frequented fermentation method: all three wineries forego the use of sulfur until bottling and allow fermentation to start with ambient, rather than inoculated, yeast.
To help counteract some of the microbial issues that can result from withholding the use of sulfur, the winemakers have begun to rely on a pied de cuve method to help start fermentation. The method has been particularly helpful in whole-cluster fermentation for Pinot Noir. While the volatile acidity (VA) levels have been reasonably low for all of their wines, Parr and Moorman were interested in ensuring that they would remain low. The pied de cuve has helped lower those levels even further. Moorman shared their approach to the pied de cuve.
No Sulfur Until Bottling
Since the advent of the Sandhi program in 2010, the winemaking has included no sulfur until bottling, as well as fermentation via ambient yeast. When Parr and Moorman started Domaine de la Cote and Evening Land, they continued the practice for those wines as well. The decision to avoid sulfur until after fermentation was made to allow greater complexity in the resulting wine by fostering …
To keep reading head on over to Wine Business Monthly where their August edition is now available free-for-all online. You can either down the full PDF of the magazine or peruse it online. You will have to sign in but there is no cost to read once you’ve done that. The rest of the article on Parr and Moorman’s pied de cuve approach begins on page 66 of the August 2017 edition.
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