Press wine: a key factor in the balance of great wines
Strangely enough, though winemakers take the utmost care when producing quality press wine and considering its appropriate incorporation into the blend, and despite the obvious significance of the matter, very few studies focus on managing the production of red press wine whereas the pressing of white wines is widely documented.
According to Vincent Decup – technical director of Château Montrose – the key question is how to obtain high-quality press wine and optimize its use?
The real issue is in managing the pressing of the pomace, then selecting the best lots and finally deciding which proportion to incorporate in the final blend to enhance it. The research, conducted during the vintages of 2016, 2017 and 2018, focused on grapes from around 40 plots planted with two emblematic Bordeaux grape varieties: Merlot and Cabernet Sauvignon. The quantitative and qualitative comparisons of the press batches resulted in an official publication by the ISVV, which shows the need for a clear understanding of vineyard potential and the implementation of a strict methodology for the optimization of press wine.
View official publication