Kramer University: Whole Cluster Fermentation
April 6 & 7
Taste a series of experimental Pinot Noirs from the 2015 harvest with various levels of whole clusters in the fermentation. Utilizing the whole bunch, stem and all, versus fermenting on just the berries, or a combination of both at different ratios has a profound effect on the wine! The whole cluster proportion changes everything from the fermentation rate, to color, and most importantly, flavor and aroma. Taste a set of six wines, and learn more about this winemaking technique from our winemaker, Kim Kramer. Sessions begin at 11:00 am, 1:00 pm, and 3:30 pm.
Tasting Fee: $25/person; complimentary for club members and up to four guests