Quality in a cool climate – maceration techniques in Pinot Noir production

Australia's cool climate wines are gaining favour. At the 2011 Melbourne Wine Show, a Tasmanian cool climate Shiraz won the Jimmy Watson Trophy, while in the past the Australian wine sector has built its reputation on ripe, robust, fruit-driven red wine styles. With higher production costs, cool climate viticulture can be challenging; consistent, high quality is essential for wines to be able to target higher price points in the market. This article explains how maceration techniques can influence the tannin and colour profiles of Pinot Noir, an important cool climate red wine varietal.