Prior to the common use of frozen grapes and concentrated grape juices (referred to as ‘wine kits’), winemakers were dependant on fresh grapes. Fresh grapes have been the basis for winemaking for hundreds of years and are usually harvested and sold at or near the vineyard of their origin. After almost two decades of experience making wine from frozen musts and shipping them all over the world, we have found no down sides to freezing in relation to quality. Frozen grapes (commonly referred to as grape must) may actually be better than fresh grapes as it works to the grapes’ advantage. Unlike wine kits and in some cases fresh grapes, our frozen musts are generally unadjusted. They are the grapes from the vineyard, with all the imprints of the vineyard and vintage. Some interesting facts to note:
● The flash-freezing process when preparing frozen musts causes a subtle
intercellular breakdown of cells which release more juice and colour, without
bitterness.
● The freezing temperatures significantly reduce the natural bugs that inhabit the grapes
making the grapes and juice more sterile, and more suitable for fermentation.
● The freezing of red must acts as a 'cold soak', which is a distinct advantage for
fermentation. Starting fermentation from cold is recommended.
● One of the most significant advantages of frozen musts is timing- they can be stored
and made available throughout the entire year, not just at the annual harvest. This
allows flexibility for making wine when it is most convenient to one’s schedule.
● Frozen must drums can be freight or air shipped with door-to-door delivery.
● White grapes are pressed into juice, gross lees settled and flash-frozen. Red grapes are
de-stemmed, crushed, and flash-frozen: saving large costs for those who do not have
access or do not want to purchase winery equipment.
● Allows the ability to combine different vintages, varietals, and even grapes from different
regions to create exceptional custom blends.
