Had my exam yesterday, felt it quite well as i was hearing Jimmy's voice speak out the answers inside my brain 😅. Centeal Otago came up, and we were asked to state four winemaking options for premium Pinot Noir, and their effect on the wine. Cold soaking, whole bunch fermentation and oak maturation was quite easy, but I struggled with the fourth. Ended up writing post-fermentation extraction, even though I know it's uncommon for PN...
Technically correct though as the finest Pinot Noirs will have 2-3 weeks post fermentation extraction. Boom! I release you from my voice in your head... (until the Diploma)
Yes - pre-fermentation is with an aim of bright fruit aroma extraction and a little colour. Post-fermentation is said to stabilise the tannin, integrating it into the wine (balancing it)
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So for that last question, would semi-carbonic maceration be the correct answer for those last two marks? What about keeping fermentation temperature at the lower end for red wine? Thank you so much for making these videos, they are so helpful!
Thanks for the questions. Temperatures - you still need higher temperatures in order to extract from black grapes (such as flavour, tannin and colour) so it will be a balancing act - but yes I have heard winemakers explain that a lower temperature could increase brighter characters. Semi-Carbonic - it is possible for Pinot Noir yes, but unlikely in regions such as Central Otago - I would prefer you to refer to the 'Whole Bunches with Crushed Fruit' paragraph on page 64 which brings a partial notion of semi-carbonic maceration as product of whole bunches of fruit within the vat.
Sponge-like brain, I love it You mention south facing slopes being less frost prone, but wouldn't NZ hemisphere be more frost prone on south facing slopes?
Just a small remark on the 3rd answer. I would rather mention "grapes with higher sugar content (vineyard) resulting in wines with higher alcohol (conversion from sugar to alcohol in the winery)"
Just asking, why didn't the French colonize New Zealand? That would have been great for all these wine regions. Now they all got awkward English names. And the French have centuries of experience!
Double you es ee tea? Sure there is no typo in that? Who invented that name? Seriously? Sorry, WSET is bonkers. Not the 9 o'clock news level of bonkers. Change that name! Please.
