Scion

The above-ground portion of the vine. The scion is grafted onto the rootstock. The scion is the grape variety (cabernet sauvignon or chardonnay, for example) grown by the plant.

In winemaking, concrete eggs are:

A. Used to minimize harsh tannin as in young red wines since concrete tends to absorb tannin molecules

B. Used as fermentation vessels and well-liked in certain circumstances since concrete does not contribute an oaky flavor and holds temperatures well

C. Used to contribute a wet rock flavor to wine which adds to the wine’s complexity

D. Used in the making of sweet wines because the thick concrete walls guard against oxidation during long fermentations

Concrete tanks have been popular in Europe for decades. Today, concrete is also made into large “eggs” used by many top estates worldwide for fermentation. Because concrete is slow to warm up and once warm, slow to cool, it holds fermentation temperatures well. Concrete, like oak, is slightly porous allowing minute amounts of oxygen to reach the wine and help it to evolve—all without the oak flavor that a new barrel would impart. And finally, the egg shape of a concrete egg fosters a natural rolling action during fermentation which helps the fermentation proceed evenly.

“The minor miracle of wine is that it has evolved to the point where alcohol is perhaps the last element that gets the wine lover drunk. With wine, from a particular place and vintage, we can get drunk on history; anyone who has drunk a great wine twice their age will immediately relate to this. We can get drunk on place, recalling memories and associations with the region in which the wine was made. We can get drunk on remembrance: each wine naturally reminds us of previous occasions when it or similar wines were consumed, and this in turn can evoke countless memories of friends, meals and times past. Of course, wine lovers can get drunk purely on the lifted perfume of a great bottle or the textured, velvety mouthfeel and lingering flavors that scent the breath after swallowing.”

—Robert Walters, “The Wine of Astonishment” The World of Fine Wine, Issue 22

—Robert Walters, “The Wine of Astonishment” The World of Fine Wine, Issue 22

Get WineSpeed