Im trying to decide if i want to know which producers foot stomp their wines and which wines. Is there any way to find this out? Shouldnt that be on the label or on their website?
I think Larry does…
And K in WA did. Not sure if they still do.
Starting with my 2014 vintage, 100% of my red wines are 100% whole cluster, foot stomped. Most of my 13s were as well, and selected wines from previous vintages were as well.
I believe Hardy Wallace is all foot stomped - right Hardy?
All Myriad Whole Cluster reds are foot tread.
Not sure why it should make a difference to you as a consumer.
I think Lucille Ball’s Italian wines are foot-stomped.
Yes, ask the wine-maker …
(sometimes it´s on the homepage - or in a written PR-paper)
(so far I haven´t succeeded in finding out by tasting the finished wine! )
You can tell by the nose, that certain “eau de toe.”
Larry or anyone else, isn’t it usually going to be whole cluster when it’s foot stomped, and not whole cluster when it’s not? Or at least is there some strong, if not total, correlation there?
If so, then I guess it would be worth knowing whether a wine is foot stomped, at least as a surrogate for knowing about whole cluster fermentation.
Why would anyone even remotely care about this?
We do. J.Cheistopher. Kelley Fox. Many others.
Everyone has their fetish.
A good chunk of Douro Port producers for the upper end Ports.
the Italians would only use young virgins not on their cycle to stomp… its called Pigeage
most Italians soon found fewer and fewer virgins and abandoned this tradition …
ports its called 'Myriad’
Bulotto Monvigliero are foot stomped.Don’t know if it’s on their website.
Hillcrest in Umpqua Valley uses the local boy’s soccer team after a game for their Syrah “Sanroc” (which is “Cornas” spelled backwards). At least that’s what the winemaker told me.
I think it’s important to understand why winemakers choose to foot stomp their grapes. And my guess is that it is not consistent across the board.
Some wine makers are now doing it ta allow for partial Carbonic maceration. In this case, they are lightly treading on the grapes, but not trying to crush too many of the Clusters.
In my situation, I stay in each half ton bin at least 15 minutes, trying to crush as many the Clusters as possible. My goal is to not have Carbonic maceration, but instead, to build structure into the finished wine organically, and to change the aromatic profile as well.
Just thought I’d share this and further the discussion.
There’s full on foot stomping and then there is pigeage which is what we engage in but I have heard people call it that for lack of a better American terminology.
How would you define Pigeage, Jim? Thanks.
one more first world problem I need to tackle.
its pretty gross actually. Foot scum/cheese.
what happens to your foot when you come across one of those dead birds, lizards , field mouse, etc etc? That has got to hurt a bit.