Free-run wine (French: vin de goutte) is the juice or wine that drains from grapes or a fermentation vessel under gravity before mechanical pressing. In red winemaking, free-run wine is separated from the skins and seeds at the end of maceration or fermentation. It is often softer and less tannic than press wine, although its colour, body and structure depend on the grape and winemaking process.
Once the desired maceration or fermentation period is complete, the liquid is drained from the tank into a separate vessel. The remaining grape solids are then pressed to obtain press wine. Free-run and press fractions may be kept separate for tasting, analysis, maturation and blending.
Free-run wine can have a smoother texture and lower tannin than press wine because it has not undergone the same mechanical extraction. However, it is not necessarily the finest or most delicate fraction in every wine. Some free-run wines are concentrated and structured, and some press fractions can be valuable additions to the final blend.
Example: a red-wine producer may drain free-run Cabernet Sauvignon into a clean tank before pressing the skins and evaluating the press wine separately.
Free-run wine drains by gravity before pressing. Press wine is extracted from the grape solids through mechanical pressing and may contain more tannin, colour and phenolic compounds. The winemaker may blend selected portions of both.
Chef’s note: free-run wine is a production fraction, not a guarantee of quality. The final blend is selected through tasting and technical assessment.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
