Virtual Sensory Session: Carbonic Maceration and Whole Cluster Fermentation
Kirsty Harmon and Tim Gorman
March 2021
Winemakers from around Virginia gathered (virtually) to learn about carbonic maceration and whole cluster inclusion. Sensory evaluation data was collected for two experiments. In the first, Kirsty Harmon (Blenheim Vineyards) developed a technique for carbonic maceration of Merlot. In the second, Tim Gorman (Cardinal Point Winery) adapted a protocol first presented by Matthieu Finot (King Family Vineyards) in May 2020 to Cabernet Franc fermentations at Cardinal Point.
