5. Vins Doux Naturels

Question 1

What are the main French regions / PDO’s for VDN’s,

Describe the growing env and grape growing.

Answer 1

• Roussillon - 80%
• Languedoc
• Southern Rhone

Growing Env & Grape Growing

• Mediterrranean climate.
• Roussillon driest, Tramontane wind inc transpiration, conc sugar.
• Benefit = more sugar > less fortifying spirit to achieve the %abv needed, while retaining correct RS level.
• Disadv = reduces yield.

Question 2

Describe the main varieties used in France for VDN’s?

Answer 2

• Muscat
  
  • Muscat Blanc a Petits Graines
  • Muscat of Alexandria
• Grenache

Muscat BaPG

• Widely planted in France
• smaller grapes than MdA
• considered to have more intensity and aroma
• tolerates dry weather - well suited to med climate (rain in growing season scarce)
• susceptible to powdery mildew, botrytis grey rot and mites
• plantings inc in number due to popularity to prod dry, unfortified wine (single variant) or blending component.

Muscat de Alexandria

• grapes are bigger than MBaPG, achieves high sugar levels
• Similar to MBaPG - susc to powdery mildew and botrytis grey rot
• plantings in decline as its wines are considered less refined than the MBaPG

Grenache

• late ripening, good drought resistance - suits Med climate
• high yield, pale colour unless controlled
• accummulates sugar quickly ..= suitable for fortified wine
• susc to coulure at fruit set, downy mildew and Phomopsis, botrytis bunch rot.
  
  • all the above reduce yields

Grenache Blanc (Macabeu) and Grenache Gris may also be part of the blend for VDN’s in Roussillon.

Question 3

Explain high level VDN Vineyard Management

Answer 3

Vineyard Mgt

• unaged styles of muscat require a shady canopy to reduce chances of sunburn and excessive grape shrivelling

Harvest

• Yields - 30 hl/ha
• Reg: grapes picked with min 14.8% abv pot alc
• sometimes picked slightly riper but in general aim is to retain acid and balance of sugar
• hand harvested, several passes through to pick depending on ripeness
• Late harvest / botrytised char is NOT desired.

Question 4

Describe the VDN Winmaking process

Answer 4

Winemaking

Fermentation arrested by addition of​ 95-96% neutral grape spirit when:

• Min RS reached:
  
  • Muscat = 100 - 125 gl/l
  • Grenache = 45 g/l ~ in practice ~-100g/l
• And abv 5 - 8%
• wines are fortified to 15 - 18% abv
  
  • the vol of 5 - 10% fortified spirit cannot be detected

White Grape Varieties

• Pressed
• typically fermented off the skins
  
  • some use skin contact prior to ferm
    6 - 24 hrs > extract aromas
• Producer may blend press juice with free run for texture & body from skin
  
  • or keep it separate
• for unaged VDN
  
  • must may be chilled, stored for several months, ferment on demand
  • ensures wines are fresh as poss
  • must & wine protected from O2 by inert gas- retain fresh primary aromas
• Ferm SS Cool – 15ºC ~ fruity esters

Black Grape Varieties

• SS 28ºdegC for extraction + retain fruit
• ferment + fortify in contact with skins
• fortifying alcohol incr extraction of col, flavour, tannin needed for ageing
• to further max extraction
  
  • macerate on skins - few extra weeks post fortification
  • Cap mgt (pump-over/down)

Question 5

Explain VDN Maturation process

Answer 5

Maturation process influences the style

• May be released early (unaged) or may be aged oxidatively.
• Labelling terms in each appellation indicates the respective style

Youthful / unaged

• released a few months after fermentation
• typically stored in lar ss closed vessels
• cool constant temps and inert gas blanketting protects from O2
• display the primary aromas of the variety
  
  • Muscat - grape, floral, peach, pear, honey
  • Grenache - blackberry, raspberry, plum

Oxidatively aged

• can be matured in a variety of vessels
  
  • some old oak
    
    • not topped up to encourage oxidation
  • glass demijohns (BonBonnes)
    
    • not quite full, untoppered, left in the sun to speed up ageing
    • may be directly bottled for sale or
    • may be moved to barrels further ageing or
    • may be used as blending component with oxidised aged wines from barrel.

Question 6

Describe the two VDN Appellations in Rhone Valley

Answer 6

1. Muscat de Beaume de Venise

• planted on terraces S-E facing slopes of the Dentelles de Montmirail
• Dentelles provide shelter from Mistral and aid ripening
• maj of prod is from white Muscat BdePG
  
  • normally unaged, protective winemaking,
  • med body, med acid, low(F) alc = 15% abv
  • primary aromas are blossom, grape, peach, honey
  • significant producers Domaine des Bernadins
• Muscat a PGRouge is allowed for red/rose VDNs unaged style
  
  • (mutation of MBdePG dark skinned Muscat grown in Aus for RuthM. )

2. VDN Restau -

• Red / Rose saignee method, or white,
• fortified off skins
• can be unaged or oxidative style
  
  • in practice most prod is red (tiny proportion of white)
  • red: 75% Grenache Noir blended with Grenache Gris / Blanc or other Rhone varieties
• located on S-F slopes for max sunlight
  
  • some protection from the cool mistral
• grapes easily become very ripe
  
  • suits prod of sweet FW with juicy, jammy fruit
• unaged char: cherries & plums
• oxidative style : dried fruits and nutty
• low - med alc abv(F) 16-18% typical

Question 7

Describe the VDN Appellations Languedoc

Answer 7

There are four (2% of AOC production)

• All wine is from Muscat BdePG
• Unaged style, subtly different per location for example:

Largest:

Muscat de Frontignan, SW of Montpellier

• low alt & warm ~ fuller body wine, tropical fruit aromas

Muscat de St Jean Minervois - NE corner of Minervois

• 250 - 300m elevation - climate more continental
• wines: higher acid, lighter body, stone fruit, floral

Question 8

Describe the Roussillon AOC’s

Answer 8

VDN’s are significant in Roussilon

Grand Roussillon AOC

• Wide area bigger than 5 below
• can include de-classified wines from 5 leading AOC’s

Banyuls AOC

• east end of Pyrenees, bordered - Mediterraneon east, Spain south
• reds must be min 50% Grenache Noir
• can include Gren Blanc and Gren Gris
• VY on steep slopes of schist
• small amount of white
• Notable: “Domain Vial - Magneres”

Banyuls Grand Cru AOC

• Same area as Banyuls, but only red wine
• min 75% Gren Noir
• matured 30 mths. If longer cb labelled Hors d’Age, or Rancio

Maury AOC

• north part of Roussillon
• planted 100 - 400m, foothills of Pyrenees
• dark colour schist stores heat fm day, releases at night to aid ripening
• red vdn’s 75% Grenach Noir
• Small qty of whites - unaged style
• Dry unfortified from same area are labelled “Maury Sec AOC”

Muscat de Rivesaltes AOC

• largest appellation in Roussillon ito prod.
• often blends of Muscat BdPG, and Muscat of Alexandria
• only unaged styles

Rivesaltes AOC

• north of Roussillon, close to Med Sea
• range of styles: Grenat; Tuile; Ambre; Hors d’Age
• red and white,
• white: max 20% Muscat blended with Grenache - Blanc, Gris, Macabeu, Malvoisie
• red: Grenache Noir mainly
• notable “Domaine Cazes”

Question 9

Describe the range of styles found in Roussillon AOC

Answer 9

VDN is significant in Roussillon - 45% of production,

• compared to 2% of the production of Languedoc

Each appellation in Roussillon has a range of styles

Style Banyuls Maury & Rivesalte

unaged red Rimage Grenat

oxi age red Traditionnel Tuile

unaged white Blanc Blanc

oxi age white Ambre ————-

oxi age ++ R/W Hors d’Age Hors d’Age

rancio char Rancio Rancio