Press wine is the juice extracted from grape solids (skins, stems, pulp) by pressing after free-run juice has been drained. It contains higher concentrations of tannin, colour, and phenolic compounds due to the pressure required to extract it from the solid matter. Press wine is typically more harsh and structured than free-run wine. Winemakers decide how much press wine to blend back into the free-run wine, balancing colour, structure, and tannin ripeness. Too much press wine can make wine harsh and unbalanced.
WHY IT MATTERS FOR COLLECTORS
The ratio of press wine to free-run juice affects final wine balance and ageability. Premium winemakers carefully manage this blend, using press wine to add structure without overwhelming delicacy.
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