"David C Breeden" > wrote in message
...
> FWIW, I do whole cluster pressing on my chard every year, and we're
> able to do it at 2 bars or less. That's as high a pressure as the
> press (Vaslin-Bucher membrane press) will develop.
>
> I think the decision on whether or not to do it has to depend on the
> grapes and the year. We've found that if we don't do it, we get
> harsher phenolics than we want, and have to fine them later.

Yeah! Exactly my point.

I don't _mind_ fining for excess phenolics later on. I feel that their
presence adds a _lot_ to the character of good Chardonnay. Actually, it's
pretty nice on Pinot Grigio too - and I'll bet the same approach would work
on other white varietals - e.g., Gewurtztraminer, Pinot Blanc. ??.

I'm very familiar with late fining of white wines. It's an option that
permits the construction of a big wine that is quite harmonious among all
its components.

But that is a style related issue. If your style is to produce _pretty_
wines with minimal intervention, then fining is something you want to avoid.
You also wouldn't be using any, or not much, oak.

Those are winemaker-specific issues. You and I each know what our benchmark
is, and what we are trying to accomplish - and I'll bet we each have
different views on what it is and how to achieve it.

Tom S