Whole Cluster Inclusion of Cabernet Franc (2014)

This study examines various stem inclusion and cap management methodology on Cabernet Franc.  One wine was 0% whole cluster inclusion and pressed at dryness, another was 30% whole cluster inclusion and pressed at dryness, and another was 100% whole cluster inclusion and pressed after 3 days.  Whole cluster inclusion slightly increased volatile acidity.  Color intensity decreased with increasing inclusion, as did hue.  In general, people preferred wines with less cluster inclusion.

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