Vinification is the process that transforms the grapes into wine. The process of vinification differ from region to region, financial state of the winery and the grape types. The harvesting time and the type of oak used for aging are based on the region in which the wine grapes are grown.

Wine making process involves the following stages:

  • The first step in wine making process is Harvesting or Picking. Grapes should be harvested at the right time in order to make good wine. Harvesting can be done either mechanically or by hand.
  • The process of separating the grapes from the stems and cluster parts is called Destemming. Some of the wine makers keep some fragments of the stem to increase the wine tannin.
  • After destemming the grapes are crushed to extract the juice from the skin. This is done before the fermentation process begins. In the olden days bare feet is used to extract the grape juice, now a day machines like crushers are used.
  • Separation of grape juice and the skin is named as pressing. After crushing the grape juice will flow freely, selected wineries use pressers to make sure maximum juice is released.
  • Once the grapes are pressed they are introduced into the process of fermentation. During this process the grape juice are converted into alcoholic beverage. The yeast interacts with the sugar in the grape juice and converts them into ethanol and carbon dioxide.
  • Once the wine is purified and refined, they are preserved with sulfur dioxide or potassium sorbate. During the natural process of fermentation a minimum amount of sulfites are produced, but more is added for the use of commercial preservation.
  • Wines are aged for a particular amount of time to get more welcoming wine. Once after purification, the wines are moved to wooden barrels for aging. Metal vats, concrete vats and glass carboys are also used in some cases to increase the flavor.
  • After aging, the wines are bottled. During the process of bottling a final dose of sulfite is added to the wine to prevent it from uninvited fermentation in the bottle. The bottles are then sealed with cork and screw caps.

Decanter's content director, John Stimpfig, was fortunate enough to be invited to Domaine de la Romanée-Conti's annual in-bottle tasting, hosted by the Burgundy estate's exclusive UK agent, Corney & Barrow.

domaine de la romanée-conti 2015, drc
The DRC 2015 vintage is highly anticipated.

See our in-bottle scores for the 2015 DRC wines...

The post Tasted: Domaine de la Romanée-Conti 2015 wines in the bottle appeared first on Decanter.


Decanter's content director, John Stimpfig, was fortunate enough to be invited to Domaine de la Romanée-Conti's annual in-bottle tasting, hosted by the Burgundy estate's exclusive UK agent, Corney & Barrow.

domaine de la romanée-conti 2015, drc
The DRC 2015 vintage is highly anticipated.

See our in-bottle scores for the 2015 DRC wines...

The post Tasted: Domaine de la Romanée-Conti 2015 wines in the bottle appeared first on Decanter.

Decanter's content director, John Stimpfig, was fortunate enough to be invited to Domaine de la Romanée-Conti's annual in-bottle tasting, hosted by the Burgundy estate's exclusive UK agent, Corney & Barrow.

domaine de la romanée-conti 2015, drc
The DRC 2015 vintage is highly anticipated.

Aubert de Villaine, co-director of Domaine de la Romanée-Conti (DRC), is not entirely sure whether the 2015 vintage was his 49th or 50th at the fabled estate, but he’s perfectly clear on his view of the 2015 vintage, which is latest to be bottled.

‘Unfortunately, I can’t recall exactly when I started work at the domaine – whether it was 1965 or 1966. But what I am sure of is that the 2015 vintage is the most remarkable of my career. It was such an incredible year and the vineyards were so beautiful from start to finish.’


Scroll down for John’s 2015 DRC tasting notes and scores – available exclusively to Decanter Premium members


The Burgundy 2015 vintage, awarded 5/5 for Côte d’Or reds by our experts, was marked by a hot, dry summer which gave generous fruit and ripe tannins, cooling off just before harvest to preserve good levels of juicy acidity which underpin many of the wines.

Every wine in DRC’s line up in 2015, apart from the Corton, underwent 100% whole bunch fermentation. ‘Although we’ve done it before, in 2005 and 2009, it is a bit unusual as you need particular vintage conditions: no millerandage, good ripeness and phenolic maturity,’ said de Villaine.

Terroir vs vintage

It has been suggested that terroir characteristics may be overcome by the power and personality of 2015, but de Villaine disagreed.

‘The higher you go [in the range], the more you see the differences in terroir. With the Corton and the Echézeaux, those differences are already apparent, and it becomes even more pronounced with the Grands-Echézeaux, Romanée-St-Vivant, Richebourg, La Tâche and Romanee-Conti.’

This was certainly an easy vintage to taste – the wines are already showing very well, and it wouldn’t be a crime to open the likes of the Corton and Echézeaux sooner rather than later, not unlike the 1969s which I remember drinking when they were very young because they were so precociously good.

Looking ahead

De Villaine is about to bottle the 2016s, which raises the question of how they will compare to the ’15s. Some vignerons in Burgundy have stated that they prefer their ’16s, but he remains closely-guarded.

‘We are bottling our ’16s in one month and they too are genuinely wonderful, in a more delicate style. I can understand why some people prefer the vintage.’

He compares the power of 2015 to that of 1961, and the underdog status of 2016 to 1962.

However, it is clear that the 2017 vintage, winemaker Bernard Noblet’s last at DRC as recently reported, is not expected to be at the same level as its two predecessors, with even less wine to offer.

 


Romanée-Conti 2015 in bottle:

 

 


Related content:

  • Producer profile: Domaine de la Romanée-Conti

  • Auction highlights: The most expensive wine lots of 2017

  • Best Burgundy 2016 wines: The top scorers

The post Tasted: Domaine de la Romanée-Conti 2015 wines in the bottle appeared first on Decanter.


Read full article on decanter.com


Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.