Bordeaux - History, Grape Growing and Red/White Winemaking Flashcards

1
Q

Entre-deux-Mers AOC translates to:
Why?

Produces which kind of wine, from which principal grapes?

Max. yield?

Typical characteristics of wine:

A

“Between two seas”, because it is situated between the Dordogne river to the north, and Garonne to the west and south.

Produces white wine only; Sauvignon Blanc, Sémillon, Muscadelle, Sauvignon Gris.

Max. yield: 65hl/ha.

Wines typically show light flavor intensity, acceptable - good quality, inexpensive - mid-priced.

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2
Q

How does the size of Entre-deux-Mers AOP compare to Bordeaux overall?

A

Second-largest appellation in terms of ha, but still much smaller than Bordeaux AOC.

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3
Q

Identify the appellations in the map below:

A
  1. Pessac-Léognan
  2. Graves
  3. Graves-Supérieures
  4. Barsac
  5. Sauternes
  6. Entre-deux-Mers
  7. Prémieres Cotes-de-Bordeaux
  8. Cadillac Cotes-de-Bordeaux
  9. Loupiac
  10. Sainte-Croix-du-Mont
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4
Q

Identify the appellations in the map below:

A
  1. Médoc
  2. Saint-Éstephe
  3. Pauillac
  4. Haut-Médoc
  5. Saint-Julien
  6. Listrac-Médoc
  7. Moulis
  8. Margaux
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5
Q

Identify the appellations in the map below:

A
  1. Blaye Cotes-de-Bordeaux
  2. Cotes de Bourg
  3. Lalande-de-Pomerol
  4. Pomerol
  5. Saint-Emilion
  6. Francs Cotes-de-Bordeaux
  7. Castillon Cotes-de-Bordeaux
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6
Q

What types of wine are made in the Cotes-de-Bordeaux AOC?

When was the appellation created and where is it located?

What are the 5 sub-zones?

Max. yields for red wines?

A

Red / White

Created in 2009, located on the R Bank and within Entre-Deux-Mers.

Blaye / Cadillac / Francs / Castillon / (Sainte Foy)

55 hl/ha (52 if sub-zone name is appended)

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7
Q

What do Sauvignon Blanc (3) and Sémillon (4) bring to the dry white wines of Bordeaux?

A

Sauvignon Blanc:
High acidity.
Gooseberry, grassy aromas/flavors.
Worldwide popularity means more varietal / dominant SB white wines are being made in Bordeaux.

Sémillon:
Low-Med. intensity of aromas, weight, body.
Med. acidity.
Softens high acidity and intense flavors of SB.
Strong affinity for vanilla / spice flavors from new oak aging.

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8
Q

Where is the Bordeaux region located?

Identify the different bodies of water that divide and run through the region (4):

How do these divide the vineyard areas of Bordeaux (3)?

A
  • W France
  • Atlantic to the W
  • River Garonne flows N-S, River Dordogne E-W
    => merge to form the Gironde estuary.
  • vineyards to the W of Garonne + Gironde = Left Bank
  • vineyards to the E of Dordogne + Gironde = Right Bank
  • vineyards btw/ Dordogne + Garonne = Entre-Deux-Mers
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9
Q

Top 7 Grapes grown in Bordeaux:

How do proportions of grapes grown / wine made break down in terms of white/red/rosé (5)?

A
  1. Merlot (dominates at almost 60%)
  2. Cabernet Sauvignon
  3. Cabernet Franc
  4. Other reds
  5. Sémillon
  6. Sauvignon Blanc
  7. Muscadelle
  • ~90% of the plantings are black grapes.
  • 85% ofAOC wine = red
  • 10% = dry white
  • 4% = rosé
  • 1% = sweet white
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10
Q

What significant developments occured in Bordeaux in the 17th + 18th C (3)?

A
  • the Medoc (at the time marshy + unsuitable for agriculture) was drained by Dutch engineers
  • vineyards were planted
  • By the mid-18th century, wines from eg. Lafite and Margaux were popular across Europe + America
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11
Q

What factor led to the early success and popularity of Bordeaux as a wine region (not draining of marsh) (3)?

How is this relevant today?

A
  • city was already a centre for wine exports (for other regions eg. Bergerac)
    => led to entrepreneurial merchant class (originating from Britain, Ireland, Germany, Holland)
    => distributed the wines of Bordeaux + established international reputation.
  • this system of distribution – (by merchants vs proprietors) – remains in place today.
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12
Q

What important development occured in Bordeaux in 1855?

Describe how it came to be and its importance (5):

A
  • first FORMAL classification / ranking of chateaux in Bordeaux (Medox + Graves)
  • Exposition Universelle de Paris
  • Bordeaux chamber of commerce asked the region’s brokers to compile a classification of the wines based on price

- included estates of Médoc + Haut Brion in Graves

  • classed into 5 bands (Sauternes into 3)
  • remains largely unaltered to this day (eg. Mouton in’73) + still influences prices today
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13
Q

Compare the size of Bordeaux and its production levels to its average quality level (4):

Contrast this w/ and eg. of presitgious AOC:

A
  • enormous area under vine (111,000 ha planted)
  • great majority of wine = modest Bordeaux or Bordeaux Supérieur + inexpensive - mid-price.
  • ~70% of all bottled wines = inexpensive - mid-priced
  • ~ 30% = premium - super-premium priced.

eg. Pomerol (v. prestigious) occupies only 800 hectares.

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14
Q

What is the climate of Bordeaux in general?

How do climatic factors aid in creating high quality wine (4)?

A
  • moderate maritime climate.
  • gentle heat during growing season
  • relatively dry + warm early autumns
    => steady + complete ripening
    => excellent balance of tannin, sugar, acidity = wines of great quality + longevity
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15
Q

How do bodies of water + rainfall affect Bordeaux’s climate and ability to produce high quality wines (5)?

A
  • cool Atlantic Ocean = cooling influence
  • presence of many rivers (Dordogne, Gironde, Garonne, Ciron) creates humidity

Rainfall = variable (~ 950mm / year)

  • marked variation from year to year + times within year
  • can greatly affect the quality of a vintage
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16
Q

How can excessive rain at key moments influence vintage quality in Bordeaux (4)?

A
  • rain at flowering can result in poor fruit set
  • rain throughout the growing season can result in increased disease pressure
  • rain at and following véraison can lead to unripe fruit and fungal diseases
    ​- rain at harvest can dilute flavours.
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17
Q

What factor moderates the effects of the Atlantic on Bordeaux Chateaux (4)?

A
  • Left Bank = partially protected from storms by Landes forest.
  • Estates that are not as protected, eg. Dom. de Chevalier (Leognan) + Listrac-Medoc = cooler + more marginal than neighbours to the east.
  • In N Médoc, the forest = less protective, landscape is more open to maritime influence
    => climate is cooler than the southern Médoc + Graves.
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18
Q

How has Climate Change affected vintage quality in Bordeaux (4)?

How are resultant wines affected (2)?

A
  • climate change has led to hot dry summers + insufficient rain
  • also increased frequency of hail
  • hardy grape varieties of Bordeaux = resistant to temp. extremes for the most part.

=> but v. hot dry years (eg. 2003)
=> produce wine of low acidity that lack balance (both W+R)
=> more alcoholic (growers wait for phenolic ripeness before picking = more sugar accumulation = more ABV)

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19
Q

How strong is the Maritime influence on Bordeaux’s R Bank compared to the L (3)?

A
  • less pronounced in the Right Bank (further away from Atlantic)
  • i.e. Libournais (Saint-Émilion, Pomerol and appellations that surround them)
  • but still remains a factor.
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20
Q

Is frost typically an issue in Bordeaux?
Why / Why not (2)?

Vintage eg.s (3)

A
  • not usually a major issue
  • Gironde estuary (closer to the top chateaux) provides moderating influence
  • those more to the W (lesser Chateaux) are less protected
  • however, occasionally large areas of vineyards affected
  • 1956
  • 1991
  • 2017
    => the crop was decimated.
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21
Q

How marked is variation in terms of volume per vintage in Bordeaux?

eg. of specific vintage (3) + its effects (2)?

A
  • can be very marked

eg. 2017 (distastrous spring frosts)
=> 33% less wine was made than 10-year average
=> 40% less than large 2016 harvest.

  • significant financial implications for estates
    + wine business in the region as a whole.
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22
Q

What are the general differences btw/ the soils of the Left and Right Banks of Bordeaux?

A
Left Bank (Médoc + Graves)
- deposits of gravel and stony soils (w/some clay + sand)
Right Bank (Libourne + Pomerol + St-Emilion + Satellites)
- far more clay + significant patches of gravel in certain parts
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23
Q

What is the composition of soil on Bordeaux’s Left Bank (3)?

How were these soils formed?

A
  • deposits of gravel and stony soils
  • mixed w/clay and sand
  • gravel deposits were carried to the region by floodwaters from the Pyrenees and the Massif Central many thousands of years ago.
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24
Q

How are gravel deposits distributed throughout Bordeaux’s Left Bank (4)?

How about clay (2)?

A
  • gravel mounds (croupes) are found throughout B’s LB
  • These are not especially high (highest in Margaux at 32 m)
  • do not cover the whole region.
  • BUT: all top estates of LB are planted croupes
  • pockets of clay also exist (esp. Saint-Estèphe)
  • but wines from such soils (while still good) have not achieved the same acclaim as those grown on gravel.
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25
Q

What are PROS (2) and CONS (2) of gravel soils specifically in the context of Bordeaux’s LB?

Explain how these help or hurt grape-growing in the region:

A

Pros:
- good drainage
=> LB prone to showers + storms
=> allows vine roots to quickly dry out + grapes can continue to ripen.
- good heat retention (absorbs heat during day, releases onto vines at night)
=> facilitates their slow ripening

Cons:
- drainage can be a detriment in extremely hot years (eg. ‘03 + ‘05
=> increases risk of drought stress.
- soils are not very deep (often <1m)
=> insufficient storage of water

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26
Q

What is the composition of soils on Bordeaux’s RB (2)?

Why is this suitable for the grapes grown here (4)?

Where do the best wines come from?

A
  • far more clay in soil
  • also significant patches of gravel in certain sectors of the Libournais.
  • dominant grape = Merlot
    => ideally suited to such soils
    => reliable: ripens fully in almost all vintages (doesn’t need same heat as Cab Sauv)
    => accumulates more sugar and thus alcohol than Cab Sauv + Cab Franc (cooler soils = OK)
  • best wines = limestone plateau or the gravel section that borders Pomerol
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27
Q

How did the summer of 2016 negatively affect Pomerol (2)?

A
  • Pomerol soils = shallow (typically <1m)
  • very dry summer of 2016 caused vines to suffer from water stress
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28
Q

Growing characteristics of Merlot (2)?

What is it prone to (3) and how does this affect quality + price?

A
  • early budding (vulnerable to spring frosts)
  • mid ripening (avoding early autumn rain).
  • susceptible to coulure + drought + botrytis bunch rot,
    => sorting necessary for quality = higher $$
    => reduces yields = higer $$
29
Q

Where is Merlot grown in Bordeaux(2)

What is an important benefit of it in Bordeaux, and how is it well-suited to the growing environment and for Bordeaux production in general (4)?

A
  • dominant variety in the whole of the Right Bank + cooler northern Médoc
  • these zones = more fertile soils w/ higher clay content.
  • important benefit = can ripen fully in cooler years vs later ripening Cab. Sauv.
  • ripens well on cooler soils
  • water-holding capacity of clay => large berries typical of Merlot.
  • reaches higher sugar levels => higher PAL vs Cabernets.
30
Q

Merlot’s PAL vs the Cabernets is ___

Is this a PRO or CON (2)?

What does Merlot contribute to a Bordeaux blend?
Intensity
Flavors + Aromas in cool vs hot years?
Tannins
Alcohol

A
  • much higher (due to higher sugar accumulation)
  • This WAS a PRO in earlier decades
  • now (with a warming climate) less so.
  • medium - pronounced intensity
  • strawberry + red plum + herbaceous flavours in cooler years
  • cooked blackberry, black plum in hot years
  • med. tannins
  • med. - high alcohol
31
Q

Growing characteristics of Cabernet Sauvignon (4)

Which diseases is it prone to (3)?

A
  • late budding variety (protection from spring frosts)
  • late ripening (needs warmer soils + climate) (risk of Fall rain)
  • small-berried / thick-skinned
  • high tannin
  • prone to powdery mildew
  • prone to trunk diseases (Eutypa + Esca)
32
Q

Where is the highest quality Cabernet Sauvignon grown in Bordeaux?

What does Cab Sauv contribute to a Bordeaux blend (4)?

A
  • highest quality fruit on warm, well-drained soils
    eg. gravel beds of Médoc.
  • pronounced violet, blackcurrant, black cherry, menthol / herbaceous notes
  • medium alcohol
  • high acidity
  • high tannins
33
Q

How does Cab Sauv in Bordeaux fare in cooler vintages?

How does this affect resultant wines?

What is done in response to this?

A
  • esp. in past (cooler climate) CS could struggle to ripen fully

=> wines had (unpleasant) high acidity unripe tannins + little fruit flavors.

=> regularly blended w/ Cabernet Franc + Merlot (earlier ripening)

34
Q

What does Cabernet Franc contribute to a Bordeaux blend (3)?

What is the status of Malbec plantings in Bordeaux?

A

Cabernet Franc

  • red fruit
  • high acidity
  • med tannins

Malbec
- after hard frosts of ‘56, mainly replaced with Merlot (easier to grow in BDX)

35
Q

Growing characteristics of Petit Verdot (4)?

As a result, where in Bordeaux does it perform best?

A
  • buds early (vulnerable to spring frosts)
  • ripens even later than Cab Sauv (risk of harvest rain)
    => unpopular w/ BDX growers in the past
  • prone to under-ripening in cool years
  • warmer parts of the Médoc
36
Q

How + why (3) is Petit Verdot used in Bordeaux blends?

Status of plantings in BDX (3)?

A
  • typically < 5% of the blend

Creates wines that are

  • powerful
  • deeply color
  • w/ spice notes + high tannins
  • very few plantings
  • becoming increasingly valued
    => especially as a warmer climate = more likely to ripen in most years.
37
Q

What are growing characteristics of Sémillon (3)?

Typical characteristics of Semillon wine?
Flavors + aromas?
Body
Alcohol
Acidity

A
  • mid-ripening variety
  • susceptible to botrytis bunch rot /noble rot (good for sweet Bordeaux wines)
  • can produce high yields
  • low intensity apple, lemon and, if under ripe, grassy notes
  • med body
  • med alcohol
  • medium to medium (+) acidity
38
Q

What does Sémillon bring to a DRY white Bordeaux (5)?

A
  • low - medium intensity aromas
  • light - med. body
  • medium acidity
  • softens Sauvignon Blanc’s intense flavours + high acidity
  • strong affinity w/ vanilla and sweet spice flavours from new French oak.
39
Q

What does Sémillon bring to a SWEET, botrytized white Bordeaux (3)?

How does it differ from SB in this regard (3)?

A
  • pronounced honey + dried fruit (lemon, peach)
  • waxy texture
  • capable of long-aging
  • more susceptible to botrytis vs SB,
    => top Sauternes wines = high proportion of Sémillon eg. Ch. Climens / Ch. d’Yquem
  • develops toast + honeyed notes w/ age
    vs Sauvignon Blanc (flavors do not evolve)
40
Q

What does Sauvignon Blanc bring to white Bordeaux (dry and white) wines (2)?

In what proportion is SB used for these wines (2)?

A
  • grassy and gooseberry fruit
  • high acidity
  • worldwide popularity of SB = increasing amounts of dominantly or single-variety DRY Sauvignon Blanc
  • often takes a backseat to Sémillon for the best sweet wines
41
Q

Muscadelle

specific growing condition need?

mostly used for: + why?

A
  • not related to Muscat
  • needs a well-exposed site (v. prone to botrytis bunch rot)
  • vast majority is used in sweet white wines
  • contributes flowery and grapey notes
42
Q

What is the traditional density of planting grapes in Bordeaux (3)?

Why is this suitable for the region (2)?

How does this add vineyard costs (3)?

A
  • top quality vineyards = closely spaced vines at 10,000 vines/ha
  • 1m apart + 1m btw/rows
  • less prestigious (eg. basic Bordeaux AOC) typically planted at 3–4,000/ha
  • relatively infertile soils => moderate vigour
  • close planting => best use of expensive vineyard land.
  • Close planting adds costs => more plants / more trellising
  • specialist over- the-row tractors =$$ bought
  • more time needed for vine training, ploughing and spraying.
    Vineyards in
43
Q

What is the most common method of vine training + trellising in BDX?

Difference btw/ Right and Left Bank?

What is a less common method, and why is this preferred by some?

A
  • most common = head-trained, RC-pruned with canes trained along wires.

Left Bank
- two canes are trained = Double Guyot.

Right Bank
- single-cane (Single Guyot) = more common

  • Rarely = cordon-trained, spur-pruned (mainly prestigious estates)
    => reduces yields naturally + better circulation
44
Q

What canopy management technique is employed in BDX and why (5)?

A

Bordeaux = moderate, damp climate
=> increased disease pressue (D+P Mildew, BBR)

  • Leaf removal in the summer
    => improves aeration + deter rot
    => exposes grapes to ultraviolet light to aid ripening.
45
Q

Why does rain particularly make treating grapes in BDX for mildew so difficult (2)?

A

Rain = difficulty for tractors entering vineyards to spray
- rain washes away the treatments = compounds problems.

46
Q

Identify the diseases that are problematic in BDX:
FUNGAL (3)
TRUNK (2)
BACTERIAL (1)

What is the main cause?

A

BDX’s warm, damp maritime climate is main cause.

FUNGAL:
Downy Mildew
Powdery Mildew
Botrytis Bunch Rot

TRUNK:
Esca
Eutypa Dieback (Dead Arm)

BACTERIAL:
Flavescence Dorée (Grapevine Yellows)

47
Q

Which 2 trunk diseases are problematic in BDX?

What relatively new treatmet has been helping grape growers + how does it work (4)?

A
  • Eutypa dieback
  • Esca
    => rotting the vine from the inside.

‘soft pruning’ = increasingly popular across Europe

Soft pruning = making only small cuts if at all possible
=> leaving extra wood at the cut site to allow wood to dry out
=> maximising the opportunity for sap to flow around the plant

48
Q

What bacterial disease is problematic in BDX?

How can grape-growers combat it (2)?

A

Flavescence dorée (type of Grapevine Yellows, spread by leafhopping insects)

  • by using insecticides
  • makes organic and biodynamic viticulture difficult (synthetic insecticides)
49
Q

What are PROS (3) and CONS (3) of Leaf Removal in BDX?

A

Leaf removal on one or both sides of the row.
PROS:
- Organized, open canopy = less disease pressure
- easier for machine-harvesting
- exposes bunches to sun for ripening (esp. for late-ripening)
CONS:
- can expose bunches to sunburn and extreme heat.
- eg. in heat-wave 2003 caused some raisined grapes
- must be done late in season when extreme heat is less likely

50
Q

What are PROS (2) and CONS (3) of Bunch-Thinning in BDX?

A

Bunch-Thinning (by hand or machine)
PROS:
- can correct vines carrying a high yield
- improves concentration of flavour.
CONS:
- some viticulturalists = can unbalance the vine
- winter-pruning = better way to control yields.
- emphasis today = allowing vines to find their natural balance unless unavoidable

51
Q

What is the current avg. yield for BDX?

How has this differed in the past, and how did it influence the wines (4)?

A
  • currently 50 hl/ha
  • in ’90s + ’00s there was a trend for exaggeratedly low yields esp. Right Bank ‘garagiste’ producers eg. Ch. Valandraud
    => super-concentrated wines / jammy / fatiguing
    => sense of place (‘terroir’) + nuance was dulled by excessive concentration
  • this practice is in decline.
52
Q

How was harvesting carried out in BDX in the past (3) vs today (4)?

A
  • used to be a random procedure
  • Teams hired for defined period based on guess of when grapes would be ripe
    => some grapes would be picked under/over ripe others at the right moment.
  • Today teams hired for longer periods + expect some days of paid idleness (rain delays, etc)
  • Large teams of workers (above 100) are hired by the big estates
  • Many properties hire workers from other EU countries and board the workers throughout harvest
  • all this = more $$$
53
Q

What are PROS and CONS of hand-harvesting vs machine-harvesting in BDX?

A

Hand-Harvesting
PROS
- multiple passes can be made in same vineyard (grapes of different ripeness levels, grapes for 2nd / 3rd wines)
- better selection of fruit (only best quality)
- no need to invest in equipment
CONS
- some parts eg. northern Médoc = more remote (2 hr. drive from BDX)
- more $$$, economic necessity = machine harvesting
- slower process (bad if rain threatens)

Machine-Harvesting
PROS:
- machine = better for high volume / inexpensive wine (keeps costs down)
- allows picking at perfect moment to harvest (no schedules to contend with)
- can happen quickly, avoiding threat of rain / storms
CONS:
- lesser quality control (not used by top estates)
- initial investment = $$$
- grapes must be de-stemmed
- all grapes harvested at once (no multiple passes)
- if renting, harvesters may be in short supply during harvest.

54
Q

How + why does the level of grape SORTING differ in BDX (5)?

A
  • varies according to wine value + vintage quality
  • inexpensive wines = grapes not routinely sorted
  • high-quality $$ wines = sorting by hand-harvesting + by hand on moving / vibrating belt
  • for top wines, Optical Sorting will be used (only the best individual berries)
  • very best vintages = uniformly high quality of fruit = less or no sorting at all (even top estates)
55
Q

Which estates are likely to employ PLOT-BY-PLOT winemaking in BDX?

What is the procedure (2) and aim of this practice?

Cost implications (2)?

A
  • esp. top Chateaux making high quality wines
  • individual plots picked for optimum ripeness
  • separate small lots of wine are made
  • produces higher quality wines

Costs:

  • added care needed for harvesting dates
  • requires more, smaller vessels to be available
56
Q

Identidy the steps of red winemaking in Bordeaux, from reception at the winery to finishing/packaging (12)

A

Grape Sorting (varies w/vintage+quality level of wine)
|
Fermentation (wood/SS/concrete)
|
Post-Fermentation Maceration
|
Draining Free-Run Wine
|
Pressing (Press Wine)
|
Malolactic Conversion (in tank or barrel)
|
Maturation (barrels/tanks)
|
Racking (~every 3 months)
|
Blending (can occur at different times)
|
Clarification (fining/filtration)
|
Stabilization (protein/tartrate)
|
Packaging / Sale

57
Q

In what vessels are red Bordeaux wines typically fermented?

What type of yeast is typically chosen + why?

A
  • closed vats w/ pump-overs
    ​- vessels = wood, stainless steel and concrete
  • All fitted w/ temperature control.
  • Most properties = cultured yeast for reliability
58
Q

How + Why will fermentation temperatures + post-fermentation maceration for red Bordeaux differ (4)?

A
  • depends on the style of the wine + quality of the vintage.
  • Mid-range temps + shorter post-ferment maceration (5-7 days)
    => early drinking wines to preserve primary fruit and to limit the extraction of tannins
  • Mid-range - warm temperatures + longer post-ferment maceration (14–30 days)
    => wines intended long aging in bottle.
  • Maceration times = lower in poor vintages if the fruit is not fully ripe.
59
Q

How is free-run / press wine treated for red Bordeaux (4)?

What types of presses are used + why?

A
  • after PF maceration, drained off, + remaining skins are pressed
  • both press + free-run wine transferred into 225-litre barrels (barriques) separately
  • winemaker will decide final blend proportions later
  • press wine will add structure and tannin.
  • pneumatic presses or modern vertical / hydraulic presses used
    => gentle extraction.
60
Q

How + why is Malolactic conversion dealt with for red Bordeaux (4)?

A
  • takes place either in tanks or in barrels

WHY:
- believed that in barrel = better integration of wine + wood
- top- quality wines tasted initially in the following spring (en primeur) by buyers + wine journalists
- many estates will inoculate w/lactic acid bacteria or heating the cellar
=> ensures rapid completion of MLC

61
Q

What vessels will be chosen for maturing red Bordeaux based on wine style (7)?

What has been a recent trend in oak usage?

A

Simpler wines = stainless steel, concrete vats or large vats

  • 4–6 months
  • oak chips = oak flavour effect.

High quality wines = French oak barriques

  • 18-24 months
  • commonly a mix of new, 1-year old and 2-year old
  • some very prestigious properties = up to 100% new oak
  • percentage of new oak has been decreasing in recent years to more moderate levels for many estates.
62
Q

How + why will oak usage be approached for top-quality red Bordeaux (5)?

A
  • a range of cooperages may be selected
    => for greater perceived complexity
  • barrels will typically = medium to medium(+) toast
  • matured for 18–24 months, depending
    => (wines of greater concentration + higher tannins need longer)
63
Q

How is oxygen exposure dealt with in red Bordeaux production (3)?

Why is this important?

A
  • traditionally, wines are racked every 3 months
  • some prefer to leave the wine undisturbed on lees
  • may use micro-oxygenation (‘microbullage’) to replace oxygenation achieved from racking

=> to prevent reduction and to help to soften tannins.

64
Q

What are the 2 general approaches to blending for red Bordeaux?

Why are these chosen?

A
  • Most estates = blend over winter
    => wines presented in spring for en primeur tastings
    => gives better impression of near-final blend
    => alows for deselection of wines for 2nd + 3rd wines
    => some inferior wines sold in bulk to merchants
  • Few estates = blend a few months before bottling
    => winemaker assesses the evolution of each variety and each lot before final blending
    => majority of the top properties use winemaking consultant whose main role is to assist with the blending process.
65
Q

What are the 2 general styles of rosé made in Bordeaux?

What are the main grapes used (2)?

A
  1. Traditional Clairet (deeply colored)
    - made from younger vines or ‘saignée’ (bleeding off) from red wine production
    - aim is to produce deeper colored musts + wines
  2. ‘Modern’ lighter coloured rosé
    - usually made by direct pressing
  • made w/Merlot and Cabernet Sauvignon
66
Q

For white Bordeaux, how + why will grapes be treated differently upon reception at the winery (5)?

A
  • either pressed directly on arrival
    => max. freshness
  • or left on the skins for up to 24 hours before being pressed.
    => more aromatic + phenolic complexity
    * grapes need to be fully healthy, otherwise = off-flavors*
67
Q

How do fermentation temperatures and vessels vary for white Bordeaux production?

A
  • Early-drinking wines = cooler fermentation temperatures
  • stainless-steel tanks
  • Higher quality wines = warmer temps
  • fermented + aged in barriques, w/ varying proportion of new oak
68
Q

How are maturation, lees contact, bâtonnage and Malo approached for different styles of white Bordeaux (6)?

A
  • Inexpensive wines = remain in tanks for a few months
  • then: clarified and bottled
  • Mid-priced wines = often left on the fine lees for 6– 12 months
    => more weight and complexity.
  • Higher quality wines = fermented and aged in barriques (varying proportion of new oak)
  • Many producers block malo
    => retains freshness + acidity.

BEFORE: regular bâtonnage was common
=> enriched the wines further (texture, weight, complexity)

TODAY: winemakers more wary
=> can give wines excessive body in relation to acidity (esp. in hot years)

69
Q

To whom is the contemporary style of white Bordeaux credited (2)?

What practices did they advocate for (3)?

A
  • Professor Denis Dubourdieu + André Lurton

=> increased focus on Sauvignon Blanc
=> skin contact (extraction of aromatics)
=> reduction of new oak in fermentation and maturation