The difference between "Gross Lees" and "Fine Lees" and their importance in winemaking is discussed by Olivier Humbrecht, Master of Wine. Thanks to Jessica Bell of the MidWest Wine School who teaches WSET classes and provided a few questions. This video was shot at the Renaissance des Applelations tasting in NY
Monday, April 13, 2009
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We worked a lot with gross lees this year (2009) and were very happy with the results. The vintage was warm and the grapes remained healthy well into October. The white wines expressed enough fruit, but also retained structure and maintained more complexity than might have been achieved had the wines been racked from the gross lees earlier.
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Domaene Lilienfeld, Austria