Premium vs Bulk Wine Production
Written By: Michael Corbett on Thu, Apr 24th 2008
In the last six months, I have worked two different harvests, in two different growing regions, and two vastly different scales. This contrast begs the question - which is better, bulk wine, or premium wine?
In one corner we have a 900 tonne producer of premium Cabernet Sauvignon and Chardonnay in The Napa Valley. All fruit is hand harvested, and selectively de-stemmed and crushed to end up with the most whole berries as possible in the fermenter, leaving stems and leaves behind. Fermentations are done in 15-tonne lots, and the temperature and pump over regimes are changed on a daily basis for tannin extraction based on the winemaker's palate. Red wines are pressed, with the free-run juice and pressings separated to be put into different price-point wines. White wines are fermented in barrel, with sur lie ageing and malo-lactic fermentation. All wines are aged in 225 liter barriques, using barrels up to 5 years old from a range of selected coopers, forests, and toast levels.
In the other corner we have an 18,000-tonne producer of bulk wine, mostly Shiraz, Chardonnay, and Riesling from South Australia. The majority of fruit is machine harvested and delivered in 25-tonne lots, which are de-stemmed and crushed en masse.
As a consumer, the best thing to do is choose your wine wisely with your budget in mind. Premium wines are truly special and unique, and can be used to make a special occasion that much more memorable. Larger production wines are perfect for everyday drinking, and are a great way to explore different varietals and regions. That way, when you do buy that special bottle of wine, you won't spend your hard-earned money on something you don't like.
