Slow pressed wine refers to a specific winemaking process that involves a longer and more gentle extraction of flavors from the grape skins. This method is typically used for red wines, such as Cabernet Sauvignon, where a bold and concentrated flavor profile is desired.
The first step in the slow pressing process is the fermentation of the grape juice. After the grapes are harvested and crushed, they undergo primary fermentation, where yeast converts the sugars in the juice into alcohol. This fermentation process typically takes about 1-2 weeks and creates the base wine.
Once primary fermentation is complete, the wine is then subjected to a secondary fermentation called malolactic fermentation. During this process, bacteria convert the sharp malic acid in the wine into a softer lactic acid. This helps to round out the flavors and reduce the acidity of the wine.
After malolactic fermentation, the slow pressed wine is aged in American oak barrels for a period of 9 months. The oak barrels impart additional flavors and aromas to the wine, adding complexity and depth. The American oak barrels are known for adding notes of vanilla, spice, and sometimes even a touch of coconut.
During the aging process, the wine continues to develop and mature, allowing the flavors to integrate and evolve. The slow pressing and aging in oak barrels help to enhance the fruit flavors of the wine, particularly dark fruits like blackberries and cassis. These flavors become more concentrated and pronounced over time.
In addition to the fruit flavors, slow pressed Cabernet Sauvignon often exhibits notes of tobacco and leather. These secondary aromas and flavors come from the interaction between the wine and the oak barrels, as well as the aging process itself. They add complexity and a certain level of sophistication to the wine.
The result of the slow pressing and aging process is a bold and full-bodied Cabernet Sauvignon with a rich and complex flavor profile. The dark fruit flavors are complemented by the nuances of tobacco and leather, creating a wine that is both robust and elegant.
Personal experience: I have had the opportunity to taste several slow pressed Cabernet Sauvignons, and I must say that they truly stand out from other wines. The concentration of flavors and the depth of character are remarkable. The dark fruit flavors are intense and luscious, while the hints of tobacco and leather add a layer of complexity that is truly enjoyable.
Slow pressed wine, specifically Cabernet Sauvignon, undergoes a meticulous process of fermentation, malolactic fermentation, and aging in American oak barrels. This process results in a wine with bold and concentrated flavors of dark fruits, blackberries, and cassis, with additional notes of tobacco and leather. The slow pressing and aging in oak barrels contribute to the complexity and depth of the wine, making it a truly exceptional choice for wine enthusiasts.