Wholecluster

Wholecluster refers to a winemaking technique in which intact grape clusters, including the stems, are fermented without destemming. This contrasts with conventional practice where clusters are destemmed before fermentation. The approach is used to modulate tannin structure, color extraction, and aromatic profile, and is associated with certain styles of Pinot Noir and other varieties; Burgundy is a notable example, though the method is used globally.

Implementation varies: some producers use fully intact clusters; others use partial stem inclusion. The maturity of stems is critical; ripe stems can contribute tannins and aromatic compounds, whereas underripe stems risk green, herbaceous notes and harsh tannins. Fermentation can occur with native yeasts or inoculated cultures, in open-top or closed fermenters, with cap management through punch-downs or pump-overs to control extraction.

Effects on the resulting wine can include greater color stability, increased tannin structure, and nuanced aromatic complexity, sometimes with spicy or floral notes. Other outcomes depend on grape variety, climate, and winemaking choices; some wines may feel more vibrant and lighter on the palate, while others may lean toward a firmer, more austere profile. The technique remains one of several tools vintners use to express terroir and stylistic goals; it carries both potential advantages and risks and is chosen on a vintage-by-vintage basis.