What is Carbonic Maceration?
If you are familiar with Winemaker Hannes Meyer’s signature range known as Rockpool, you’ve likely heard this rather cumbersome term before.
It’s a winemaking technique made famous by the Beaujolais region in France. It aids in the light, soft, fruit-forward nature of their wines.
The process begins with gently placing whole bunches of grapes in some sort of air-tight vessel. We typically use open-top barrels.
Handling of the fruit is key as any broken skins or damaged berries will prevent that particular fruit from properly experiencing the changes brought on by carbonic maceration.
Once full, c02 gas is blanketed over and throughout the fruit. Once all oxygen has been displaced, the vessel is sealed and left.
After about 10-14 days the c02 penetrates the skins of the berries and enzymatic activities begin. Tannins soften and flavour and aroma compounds of red fruits, bubble gum, and vanilla begin to appear.
From this point the fruit is then pressed and regular alcoholic fermentation by way of yeast takes place.
The result? The absolute perfect summertime red. Light, soft, and bursting with fruity notes - often times these wines are best served slightly chilled.
In 2022 Hannes and team pushed the boundaries of their carbonic maceration experimentation and the results were incredible.
You probably guessed it: NEW WINE COMING SOON!
