16.8 Lees Ageing for White Wines

Question 1

Name 5 effects of lees ageing.

Answer 1

Body, flavour, SO2, sulphur (BSSF)
1) Give more body
2) Soften mouthfeel
3) Stabilize wine
4) Protect from O2
5) May introduce reductive sulfur compounds, good at ⬇️ levels (toast, smoke)

Question 2

Is lees ageing more impactful in white or red wine?

Answer 2

White

Question 3

What range of styles and pricepoint is lees ageing used in?

Answer 3

Common for range of WW styles and prices

Exception: early drinking wines; floral and fruity fresh, delicate wines.

Question 4

Do inexpensive wines have lees ageing?

Answer 4

Less practiced on inexpensive wines, which are released asap

Question 5

What is bâtonnage? What impact can this have?

Answer 5

Bâtonnage is less stirring.

The more the wine is stirred, the more yeast compounds are released into the wine

Question 6

What are 2 methods for stirring lees?

Answer 6

1) Open bunghole with O2 exposure
2) Agitate and mix lees with the bunghole closed (no CO2)

Question 7

Name and describe a positive of lees stirring through the bunghole.

Answer 7

Introduction of O2 reduces development of reductive sulfur compounds

Question 8

Name and describe a negative of lees stirring through the bunghole.

Answer 8

Fruit loss due to increased oxygen exposure

Question 9

Name and describe a 3 positives of lees stirring by anaerobic agitation.

Answer 9

1) Barrel racks that allow for easy rolling of barrels which mixes lees/liquid
2) The winemaker has more options / more control over impact of lees and oxygen
3) Less labour needed