Managing Heterogeneity and Green Characters in Grapes

Considering the prevailing weather conditions, the late season, and the pressing concerns regarding grape heterogeneity and green characters, we developed winemaking guidelines on how to effectively address those challenges:

• Limited extractability from skins - Under-ripe grapes often have thicker skins, which have a limited extractability. Anthocyanins, tannins and aroma precursors will be harder to release from the inside of the grape cell.

• Underripe and green seed tannins - When phenolic maturity is delayed, we often have unripe seeds with harsh and astringent tannins.

• Green Character in the wine - Fruit with under ripe characters impart green aromas into the finished wine. These characteristics can include high levels of acidity, a lack of sugar ripeness, and the presence of green or vegetal flavors such as grassy, herbaceous, or bell pepper-like notes.