The Lees Method
Winemaking has evolved over the centuries. Vintners continually experiment with various techniques to enhance flavor, aroma, and overall quality. One such method that has gained prominence is the utilization of lees in winemaking. Lees, the sediment of dead yeast cells, grape seeds, and other particles that settle at the bottom of wine barrels or tanks during fermentation, can play a crucial role in shaping the character and complexity of the final product.
Lees consist of spent yeast cells, grape skins, pulp, and other debris that precipitate out of the wine during fermentation. Instead of discarding these sediments, winemakers have increasingly recognized the value of lees and incorporated them into the winemaking process. The Lees Method involves allowing the wine to age on these deposits, presenting a myriad of benefits for both red and white wines. At first this seemed gross to me, but then I learned about why it can improve a wine. One benefit of the Lees Method include an Enhanced Mouthfeel and Body. Allowing the wine to remain in contact with lees imparts a fuller and rounder mouthfeel. The dead yeast cells release compounds during this period, contributing to a velvety texture and greater body in the wine. The Lees method can also Improve Aroma and Flavor Complexity: Lees act as a reservoir of flavor compounds, including amino acids, polysaccharides, and lipids. Extended contact with lees can result in enhanced aroma complexity, offering a broader spectrum of flavors such as nuttiness, creaminess, and a subtle yeasty character.
While it may seem counterintuitive, lees can contribute to wine stability. The presence of yeast cells can absorb oxygen and help protect the wine from oxidation. Additionally, certain proteins in the lees can assist in clarification, reducing the need for additional fining agents. The autolysis process that occurs as yeast cells break down during extended contact with lees releases compounds such as mannoproteins, which contribute to a smoother mouthfeel and improved wine structure.
The application of the Lees Method varies depending on the type of wine being produced. For white wines, especially those with high acidity like Sauvignon Blanc or Chardonnay, leaving the wine on lees can enhance texture and reduce the perception of acidity. Red wines, on the other hand, benefit from increased color stability and improved tannin integration. Two variations on the Lees method are as follows:
1. Sur Lie Aging: Sur lie aging involves leaving the wine in contact with lees in the barrel or tank after fermentation. This process can last from a few months to several years, depending on the winemaker's desired style.
2. Bâtonnage: Bâtonnage, or lees stirring, is a technique where winemakers intentionally agitate the lees in the barrel or tank. This stirring action encourages greater contact between the wine and the lees, intensifying the impact on flavor, aroma, and mouthfeel.
The use of the Lees Method in winemaking is an example of the industry's continuous push for innovation and improvement. By harnessing the potential of these seemingly undesirable sediments, winemakers can craft wines with enhanced complexity, structure, and stability. As consumers become more discerning and adventurous in their wine choices, the Lees Method stands as a testament to the marriage of tradition and modern techniques in the pursuit of unique wines.
