“We did a side by side trial in a macrobin. Color was slightly more extracted, flavor profile was different, it did have a slightly different mouth-feel, possibly more tannin extraction.” “Overall it is much cleaner. The lack of oxygen was good especially as we were doing a Pinot.” “Overall I liked the pressing. Removing the bag afterwards and disposing of the pumice was no problem at all, overall very easy. The savings really comes in when you don’t have to get your press dirty and the cross-contamination that happens in a press.” Cameron Stark, winemaker, Unionville Vineyards, NJ