Highlights
Think of the two fractions as coming from different stages of extraction:
- Free-run juice or wine drains without mechanical pressure.
- Press wine or press juice is extracted by pressing the remaining grape material.
Because the press fraction has more contact with skins, seeds and sometimes stems, it can contain a different mix of phenolic compounds, tannin, colour, acidity, aroma and flavour. It may have more extracted, savoury or textural character—but that is not a universal rule.
Press wine is not automatically darker, harsher, more bitter or lower in quality. Research has found that the differences between free-run and press fractions can vary with grape variety, grape condition, growing area, time on skins, stems, fermentation stage, press design and the particular fraction collected.
What happens to press wine?
Winemakers may collect the free-run and press fractions separately and assess them by tasting or analysis. They might:
- keep the fractions separate;
- ferment or mature them separately;
- blend some or all of the press fraction back into the main wine;
- use it in another wine stream; or
- exclude it if its characteristics do not suit the intended style.
Blending is a choice, not an automatic part of winemaking. A winemaker may value a particular press fraction for its structure or flavour, while deciding that another fraction does not belong in the final blend. Practices vary between varieties, wineries, wine styles and vintage conditions.
Separating fractions can also be a practical quality-control tool. For example, Wine Australia guidance discusses keeping free juice and press fractions apart so their sensory properties can be assessed later.
Does the term mean the same thing for every wine?
Not quite. In a typical red-wine sequence, press wine often means liquid pressed from fermented grape solids after the free-run wine has been drained. With white or sparkling wines, pressing commonly takes place before fermentation, and the resulting liquid may more precisely be described as press juice.
The timing and method can vary. Whole-bunch pressing, pressing crushed grapes and pressing after fermentation all produce different production contexts. That is why “press fraction” is often the more flexible term.
Press wine is not pomace
Press wine is liquid. Pomace, also called grape marc, is the solid residue of skins, seeds, pulp and possibly stems left after pressing. They are related because one is extracted from the other, but they are not the same thing. Press wine is also not automatically a grape-residue spirit or another product made from marc.
You are most likely to encounter “press wine” in winery conversations, technical material or wine education rather than as a standard retail label category in Australia. Wineries may use “press wine”, “press fraction” and “press juice” according to the production context.
In short
Press wine is the liquid extracted by pressing grape material, usually after the free-run fraction has been collected separately. It can differ in texture, colour, tannin, acidity and flavour, but it is not automatically inferior. Winemakers assess each fraction and decide whether to keep it separate, blend it, use it elsewhere or exclude it.
Frequently asked questions
Is press wine always tannic?
No. Pressing can extract more phenolic material, but the result depends on the grapes, process and fraction.
Is free-run wine always better?
No. Free-run and press fractions have different characteristics; quality depends on the wine being made and the winemaker’s assessment.
Is press wine the same as grape marc?
No. Press wine is the liquid extracted during pressing. Grape marc or pomace is the remaining solid material.