A Koos and Octavius pre-fermentation discussion

Great! Here’s the next Koos vs Octavius dialogue post, focusing on harvest timing, sorting, and whole bunch vs de-stemming. I’ve kept the tone fun and knowledgeable, letting them agree on some points but sparring where it counts.

Koos Grenache

“Balling? Brix? Forget the science for a sec, Prof — the real test of grape ripeness is in the mouth. You bite the skin, crunch the seed, feel the tannins. That’s when you know the vineyard’s ready to speak.”

Octavius Pinot

“Ah, the Koos Method — taste and believe. But I must agree, sensory evaluation is vital. Still, I like to see the lab results too. Phenolic ripeness isn’t a vibe; it’s a moment when sugars, acids, tannins, and flavour compounds all line up.”

Koos

“Sure, but the moment doesn’t come from a spreadsheet. It comes from walking the vineyard, seeing how the sun hits the slope, hearing the grapes whisper, “Pick me.”

Octavius

“Or more likely, “We’re approaching 24 Balling, and the acidity’s dropping.”

Koos

“Tomato, tomahto.”

Octavius

“Regardless, once the call is made, I prefer to sort meticulously. Nothing ruins a fermentation like a few rotten berries or bits of leaf sneaking through. A proper sorting table is essential.”

Koos

“Or — hear me out — you pick right in the vineyard and teach your harvest team to sort on the vine. Old-school but effective. C’mon, live a little. Anyway, once it’s sorted — here’s where we might actually agree — whole bunch pressing is a beautiful thing. Especially for varieties like Pinot Noir or Syrah. You get those stems lending grip, structure, elegance.”

Octavius

“True, if the stems are ripe. Otherwise, you’re chewing green tea leaves. And it’s not for everything — Cabernet Sauvignon prefers a gentle de-stemming. Too much tannin already in those skins and seeds.”

Koos

“Exactly. It’s about the grape. Chenin? Playful either way. Grenache? Whole bunch if you’ve got the guts. But Sauvignon Blanc? No way — crush, press, cool, and keep it clean.”

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Octavius

“So we agree again: winemaking begins in the vineyard — but what you do in those first few hours after harvest shapes everything.”

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Koos

“It’s the moment where instinct meets decision. The cellar door swings open — and the grape’s journey begins.”

Before fermentation comes the quiet chaos — the picking, the pressing, the praying you made the right call. In next week’s post, Koos and Octavius tackle the fermentation vessels — from stainless steel to concrete eggs — and whether wild yeast is madness or magic.