Cap Management Comparison with Merlot (2015)

Four Merlot wines were made with varying cap management regimes (all wines were destemmed): 2 punchdowns per day, 4 punchdowns per day, 2 punchdowns per day in addition to being crushed, and 2 pumpovers per day.  There were no real chemical, phenolic, or microbial differences between treatments except that the wine with pumpovers had slightly higher volatile acidity.  People tended to prefer the wine made from crushed grapes with two punchdowns per day.

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