Issue link: http://winesandvines.uberflip.com/i/619725
70 WINES&VINES January 2016 WINEMAKER INTERVIEW water down the drain while it warms up for use. We are looking toward the future to ex- plore the use of steam for new barrel prepara- tion and perhaps even the development of a system to recycle winery wastewater. Q There's been a lot of talk lately about "balanced" Pinot Noir. What do you think constitutes balance, and how do you achieve it? Edwards: I think the focus of this talk has re- ally been on the reduction of alcohol. I am unsure of exactly what is behind this current insistence that all wines must be under 14% to be "balanced." I completely agree that high- alcohol wines do not age well and are not healthy to drink. I am not in the "it has to be under 14%" camp, but I have felt for several decades that moderate alcohol creates wines of more intense aroma and rounder mouthfeel. Also, grapes picked at a moderate Brix do not have to be ameliorated, and overripe flavors are avoided. There are, of course, many other factors that, to me, contribute to true balance: phenolic composition, pH, total acidity and CO 2 content. The amount of carbon dioxide is equally important as pH and total acidity be- cause it influences the way we perceive those attributes. Higher levels will make a wine seem acidic when it is not, while a low level indicates an overworked wine that may seem flabby. Our harvesting decisions and winemaking tech- niques all concentrate on these factors. I am amazed each harvest to see that our grape delivery trucks seem to be some of the earliest running. I always ask myself, "What is everyone waiting for?" Getting to balance means different things to different winemakers. I don't believe in low- ering the potential alcohol content by drawing off juice from the tank of crushed Pinot and then replacing that volume with water. This will definitely reduce the alcohol, but the re- sulting wine will have less color, tannin and mouthfeel, instead of true balance. Even when Merry Edwards says her Pinot Noir is often some of the first harvested among her neighbors. GEA directdrive Separators Versatile, Effi cient and Compact 2049T engineering for a better world GEA North America Centrifuges & Separation Equipment Phone: 201-767-3900 · Toll-Free: 800-722-6622 gea.com Our newest concept in separation technology adapts to meet your toughest challenges. The new design, which features a completely integrated drive, provides the highest degree of effi ciency with signifi cant energy savings. Since the drive is installed underneath the bowl, there is less strain on the bearings for longer service intervals and overall simpler maintenance. Units require minimal fl oor space and are available in a range of capacities. To fi nd out how directdrive separators can provide the solution you have been searching for, email sales.wsus@gea.com, call, or visit us online.