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Bending Branch Winery

Blog

Bill Fore
 
October 30, 2019 | Bill Fore

Cryo-Maceration in Winemaking

Happening now in the winery...

Cryo-Maceration – Cryo or CM for short – is a technique we use to improve the extraction of color, flavor, and tannin from the skins of red grapes. Freshly harvested grapes are destemmed, put in half-ton bins, and then taken to the freezer. As the grapes freeze, large, slow-forming ice crystals weaken the cellular structures containing tannin, pigment, and flavor. Once defrosted, the subsequent fermentation can extract about 50% more of these critical compounds than a conventional fermentation without Cryo-Maceration.

Conventional Fermentation – around 20% to 40% extraction

versus

Cryo-Maceration – around 30% to 60% extraction

The first wine in which Bending Branch employed Cryo-Maceration, the Bending Branch Winery 2011 Estate Tannat CM, was awarded Double Gold, Texas Class Champion, Class Champion, and was named Top Texas Wine at the 2014 Houston Rodeo Uncorked! International Wine Competition.

One useful side effect of Cryo-Maceration is that it allows us to defer the fermentation of a portion of our fruit until later in the season when there is more room in the winery and more time in the winemaking schedule.

 

Time Posted: Oct 30, 2019 at 12:28 PM
Bill Fore
 
March 27, 2019 | Bill Fore

Bud break in the Texas Hill Country

Lost Pirogue Vineyard in Center Point is awakening after last year’s very wet autumn, and a winter that was colder and drier than typical. Still, bud break this year was right on schedule, only a day later than in 2018. The Picpoul Blanc vines pictured here had just begun to bud out when the vineyard experienced an early March cold-snap. Some early buds may have been nipped, but many more are pushing out as the days get sunnier. Flowering is next, followed by green leaves in a couple of weeks – or sooner if the vineyard gets significant rain. Bring on harvest 2019!

Time Posted: Mar 27, 2019 at 12:00 PM