Cold Soak

Cold Soak The Benefits of Cold Soak

A relatively new winemaking technique that has gained mass popularity over the last decade, ‘Cold soak’ refers to a period of pre-fermentation maceration (a process in which the color, flavor and tannins are transferred from the grape skins to the wine juice). During this time the must (the harvested grape skins, seeds, and juice) is chilled below 55°F, preventing the onset of fermentation, and left to soak for several days. By storing the must in an aqueous, ethanol-free environment, winemakers are able to enhance color and flavor and extract optimal soft, fine-grained tannins without astringent or bitter components. This technique lends itself to wines that are more fruit-forward and complex, with increased color and aromatic intensity.

Cold soak has become a widely accepted technique across red varietals and is particularly useful in making Pinot Noir. As an exceptionally thin-skinned grape, Pinot is limited in the availability of color pigments. Additionally, Pinot Noir is often a quick fermenter, leaving a short window for color and flavor extraction during the fermentation period.

As one of the many resources in winemaker Thomas Brown’s toolbelt, a cold soak is an essential process contributing to the signature Boars’ View profile. This allows the fruit to fully release the depth of color, character, and flavor of this extreme Sonoma Coast estate, resulting in a wine that shines brightly with a rich, full palate.