Pressoir Session: Whole Cluster | CLICK HERE TO PURCHASE TICKETS
Tuesday, November 10, 2026, 6:00 PM
Pressoir Tasting Room | 285 West Broadway, Room 530, New York City, NY 10013
$195 +tax

History has a way of being cyclical, prior to the advent of technology, all wine was made using whole clusters. In the last century, we have seen a shift due to advances in technology and style, but in a region such as Burgundy, the discussion over whole cluster and de-stemming is rooted in preference and philosophy.

If we were to travel back in time, we might view whole cluster use in fermentation to be at odds with the vision of maximizing color and extraction while removing greenness that was prevelant towards the last several decades of the 20th century. In the current environment, winemakers are considering factors like pH, climate, and farming practices when choosing to utilize whole bunches in fermentation.

Most winemakers I have talked to see whole cluster fermentation in the same sense that a chef would view salt as a seasoning agent, and in this way there isn't a sense of absolutism that is sometimes ascribed to winemaking decisions. The six wines presented have either 100% or partial whole cluster, some of the domaines like Henri Gouges, have recently made the move towards incorporating whole cluster fermentation with a new generation at the helm.

This session's mission is for participants to walk away with an appreciation of the choices the winemakers have and to understand a bit of the current trends in Burgundy.

WINES:
Domaine Didier Fornerol Côte de Nuits-Villages La Rue des Foins 2015
Domaine de Montille Volnay 1er Cru Les Taillepieds 2021
Domaine Chantereves Savigny-lès-Beaune 2022
Domaine David Duband Nuits-Saint-Georges 1er Cru Aux Thorey 2020
Domaine Simon Bize & Fils Savigny-lès-Beaune 1er Cru Aux Vergelesses 2009
Domaine Henri Gouges Nuits-Saint-Georges 2020