READ · COMPARE · EXPLAIN
Domaine des Baumard: multiple-pass harvest and whole cluster pressing
This is a producer based in Rochefort-sur-Loire in the Loire. They mainly work with Chenin Blanc, including producing Savennières and Quarts de Chaume. Here, we will follow the 2017 harvest and sweet wine production of Quarts de Chaume.
For the 2017 Quarts de Chaume documents, trace the steps from selective harvest through pressing and fermentation.
Questions for this course
Does the statement 'press each bunch' mean whole bunch fermentation?
Before you start reading, briefly jot down your thoughts. You will rephrase them at the end.
To applied practice using the material ↓
To explanation task notes ↓Domaine des Baumard / Learning from Producers
France / Loire / Anjou
Alternate names & notations: Domaine des Baumard
Updated: 2026-10-06
Harvest that does not finish in one go
According to the 2017 materials, grapes are hand-picked in several passes during October and transported in shallow boxes. Unlike harvesting the vineyard all at once, choosing grapes over multiple passes is an important decision to ensure consistent quality of raw materials.
Separate pressing from fermentation.
Whole bunches are pressed in a pneumatic press, then fermented at low temperature for a long period. The reference to bunches is about their state during pressing. Whole bunch fermentation, where fruit and stems are put into the fermentation tank together, is a different step and means something else.
Separate figures for sugar and alcohol
In 2017, the residual sugar is listed as 157.7g/L and alcohol as 11%. Sugar and alcohol are measured separately, so one cannot judge a wine as dry based only on its low alcohol. When explaining a sweet wine, it's clear to quote both the residual sugar value and its unit.
What to align and what to compare.
Harvest
- Conditions to standardize
- 2017 Chenin
- Conditions for comparison.
- Multiple selections
- Additional points to confirm
- Condition of raw materials for each occasion
Process
- Conditions to standardize
- The same sweet winemaking
- Conditions for comparison.
- Pressing each bunch and the subsequent fermentation
- Additional points to confirm
- Difference from whole bunch fermentation
Components
- Conditions to standardize
- 2017 wine
- Conditions for comparison.
- Residual sugar and alcohol
- Additional points to confirm
- Numerical units
Order of reading and key points to consider in each article
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READ · HYPOTHESIZE · RECONSIDER
Reading Domaine des Baumard source materials: multiple-pass harvest and whole cluster pressing
Check and compare the region, raw materials, and process from the materials, and explain what can be learned from the comparison.
Comparative tables are based on the source’s target year and the explanation at the time of verification. Descriptions without year specifications are not treated as specifications common to all harvest years or shipped portions.
| Comparison items | 2017 materials | What can be discerned |
|---|---|---|
| Harvest | October, hand-harvested multiple times | Not picked all at once |
| Steps where bunches are handled as whole clusters | Pneumatic pressing | Distinguish from whole bunch fermentation |
| Components | Residual sugar 157.7g/L, alcohol 11% | Read sugar and alcohol separately |
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Read the explanation for each question
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What about the harvest?
According to the 2017 materials, grapes are hand-picked in several passes during October and transported in shallow boxes. Unlike harvesting the vineyard all at once, choosing grapes over multiple passes is an important decision to ensure consistent quality of raw materials.
Which process treats each grape bunch separately?
Whole bunches are pressed in a pneumatic press, then fermented at low temperature for a long period. The reference to bunches is about their state during pressing. Whole bunch fermentation, where fruit and stems are put into the fermentation tank together, is a different step and means something else.
What does 157.7g/L refer to?
In 2017, the residual sugar is listed as 157.7g/L and alcohol as 11%. Sugar and alcohol are measured separately, so one cannot judge a wine as dry based only on its low alcohol. When explaining a sweet wine, it's clear to quote both the residual sugar value and its unit.
Basis and sources for the exercise
Practice exercises in comparison
Check and compare the region, raw materials, and process from the materials, and explain what can be learned from the comparison.
Read examples of organizing comparisons
| Conditions for Comparison | 2017 materials | What can be discerned |
|---|---|---|
| Harvest | October, hand-harvested multiple times | Not picked all at once |
| Steps where bunches are handled as whole clusters | Pneumatic pressing | Distinguish from whole bunch fermentation |
| Components | Residual sugar 157.7g/L, alcohol 11% | Read sugar and alcohol separately |
Sources of materials used for comparison are listed in the text and exercises.
Explain in your own words
Please explain the order of harvest, pressing, and components for the 2017 Quarts de Chaume.
Check after writing
- Explain the method of selection indicated in the materials.
- Pressing and fermentation are performed separately.
- Preserve the subject and unit of each number.
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