The term "whole bunch" is commonly used in winemaking to describe a group or set of grapes that are harvested together with their stems and leaves still attached. This method is also known as whole-cluster fermentation, and it involves leaving the grape berries in contact with the stems and leaves during the initial stages of fermentation. The idea behind this process is to extract specific flavors, aromas, and tannins from the stems and leaves that can add complexity to the final wine product. In some cases, whole-cluster fermentation can also help to preserve the delicate aromatics of certain grape varieties by limiting the amount of juice in contact with the skins during maceration.