What are some keys to make Rhône-style wines from grapes?
Erik Beal Edina, Minnesota Rhône reds are generally 100% destemmed. However, leaving a few whole clusters, especially in Syrah, will encourage a more red berry/fruity aromatic profile in addition to the normal pepper, smoke and earth profile. Fermentations should be cooler for Rhône reds than for that of Cabernets or Merlots though whites seem to do pretty well fermenting unchilled in neutral oak barrels. Aim for a maximum of 85 °F (29 °C) for reds and no more than 70 °F (21 °C) for whites. Rhône reds, especially Syrah, Grenache and Carignane, don’t seem to need as much pumping over or punching down as Cabernet Sauvignon does. Just be sure to get enough air into the fermentation during the first few days you notice yeast activity and especially at the height of fermentation. Extended maceration isn’t always the best choice for Rhônes as they don’t seem to improve like Bordeaux varietals (Cabernet Sauvignon, Merlot, Cab Franc, Malbec, etc) can with time. Some winemakers have success aft
