In this class we'll take a deep dive into the fascinating world of carbonic maceration, from its ancient origin to present-day variations and applications. We will compare ‘conventional’ aerobic fermentation of crushed grapes with anaerobic intracellular fermentation of whole berries, and examine the significant differences between carbonic maceration, semi carbonic maceration, and fractional carbonic maceration while tasting six exceptional wines from old and newer wine growing areas.

After attending this session participants will better understand:

• the origin and evolution of Carbonic Maceration
• the difference between “conventional” fermentation (crushed grapes) and intracellular fermentation (whole grapes)
• the difference between carbonic maceration, semi carbonic maceration, and fractional carbonic maceration
• the impact these various techniques have on the finished wine

We will also consider whether these procedures enhance or obscure the identity of the featured grape varieties and the characteristics of the place (i.e. terroir) where they grow.

Wines:

• “La Loba” Carbonic White Blend, Tank Garage Winery (El Dorado AVA, CA)
• Étancher Rosé, Andrew Murray Vineyards (Santa Ynez Valley AVA)
• Beaujolais, Fleurie, Clos de la Roilette (Beaujolais, France)
• Rosé des Riceys “Foret”, Alexandre Bonnet  (Les Riceys, Champagne, France)
• Pinot Noir Reserve, Chamonix (Franschhoek Valley, South Africa)
• Rioja Alavesa, Bodegas Laukote (Rioja Alavesa, Spain)
• Syrah Viognier Carbonic, SAMsARA Wine Company (Ballard Canyon AVA, CA)
• Adelaide Shiraz, Shaw + Smith (Adelaide Hills, Australia)