Bordeaux - History, Grape Growing and Red/White Winemaking Flashcards
Entre-deux-Mers AOC translates to:
Why?
Produces which kind of wine, from which principal grapes?
Max. yield?
Typical characteristics of wine:
“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.
How does the size of Entre-deux-Mers AOP compare to Bordeaux overall?
Second-largest appellation in terms of ha, but still much smaller than Bordeaux AOC.
Identify the appellations in the map below:
- Pessac-Léognan
- Graves
- Graves-Supérieures
- Barsac
- Sauternes
- Entre-deux-Mers
- Prémieres Cotes-de-Bordeaux
- Cadillac Cotes-de-Bordeaux
- Loupiac
- Sainte-Croix-du-Mont
Identify the appellations in the map below:
- Médoc
- Saint-Éstephe
- Pauillac
- Haut-Médoc
- Saint-Julien
- Listrac-Médoc
- Moulis
- Margaux
Identify the appellations in the map below:
- Blaye Cotes-de-Bordeaux
- Cotes de Bourg
- Lalande-de-Pomerol
- Pomerol
- Saint-Emilion
- Francs Cotes-de-Bordeaux
- Castillon Cotes-de-Bordeaux
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?
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)
What do Sauvignon Blanc (3) and Sémillon (4) bring to the dry white wines of Bordeaux?
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.
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)?
- 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
Top 7 Grapes grown in Bordeaux:
How do proportions of grapes grown / wine made break down in terms of white/red/rosé (5)?
- Merlot (dominates at almost 60%)
- Cabernet Sauvignon
- Cabernet Franc
- Other reds
- Sémillon
- Sauvignon Blanc
- Muscadelle
- ~90% of the plantings are black grapes.
- 85% ofAOC wine = red
- 10% = dry white
- 4% = rosé
- 1% = sweet white
What significant developments occured in Bordeaux in the 17th + 18th C (3)?
- 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
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?
- 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.
What important development occured in Bordeaux in 1855?
Describe how it came to be and its importance (5):
- 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
Compare the size of Bordeaux and its production levels to its average quality level (4):
Contrast this w/ and eg. of presitgious AOC:
- 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.
What is the climate of Bordeaux in general?
How do climatic factors aid in creating high quality wine (4)?
- 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
How do bodies of water + rainfall affect Bordeaux’s climate and ability to produce high quality wines (5)?
- 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
How can excessive rain at key moments influence vintage quality in Bordeaux (4)?
- 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.
What factor moderates the effects of the Atlantic on Bordeaux Chateaux (4)?
- 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.
How has Climate Change affected vintage quality in Bordeaux (4)?
How are resultant wines affected (2)?
- 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)
How strong is the Maritime influence on Bordeaux’s R Bank compared to the L (3)?
- 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.
Is frost typically an issue in Bordeaux?
Why / Why not (2)?
Vintage eg.s (3)
- 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.
How marked is variation in terms of volume per vintage in Bordeaux?
eg. of specific vintage (3) + its effects (2)?
- 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.
What are the general differences btw/ the soils of the Left and Right Banks of Bordeaux?
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
What is the composition of soil on Bordeaux’s Left Bank (3)?
How were these soils formed?
- 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.
How are gravel deposits distributed throughout Bordeaux’s Left Bank (4)?
How about clay (2)?
- 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.
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:
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
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?
- 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
How did the summer of 2016 negatively affect Pomerol (2)?
- Pomerol soils = shallow (typically <1m)
- very dry summer of 2016 caused vines to suffer from water stress
Growing characteristics of Merlot (2)?
What is it prone to (3) and how does this affect quality + price?
- early budding (vulnerable to spring frosts)
- mid ripening (avoding early autumn rain).
- susceptible to coulure + drought + botrytis bunch rot,
=> sorting necessary for quality = higher $$
=> reduces yields = higer $$
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)?
- 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.
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
- 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
Growing characteristics of Cabernet Sauvignon (4)
Which diseases is it prone to (3)?
- 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)
Where is the highest quality Cabernet Sauvignon grown in Bordeaux?
What does Cab Sauv contribute to a Bordeaux blend (4)?
- 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
How does Cab Sauv in Bordeaux fare in cooler vintages?
How does this affect resultant wines?
What is done in response to this?
- 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)
What does Cabernet Franc contribute to a Bordeaux blend (3)?
What is the status of Malbec plantings in Bordeaux?
Cabernet Franc
- red fruit
- high acidity
- med tannins
Malbec
- after hard frosts of ‘56, mainly replaced with Merlot (easier to grow in BDX)
Growing characteristics of Petit Verdot (4)?
As a result, where in Bordeaux does it perform best?
- 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
How + why (3) is Petit Verdot used in Bordeaux blends?
Status of plantings in BDX (3)?
- 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.
What are growing characteristics of Sémillon (3)?
Typical characteristics of Semillon wine?
Flavors + aromas?
Body
Alcohol
Acidity
- 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
What does Sémillon bring to a DRY white Bordeaux (5)?
- 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.
What does Sémillon bring to a SWEET, botrytized white Bordeaux (3)?
How does it differ from SB in this regard (3)?
- 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)
What does Sauvignon Blanc bring to white Bordeaux (dry and white) wines (2)?
In what proportion is SB used for these wines (2)?
- 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
Muscadelle
specific growing condition need?
mostly used for: + why?
- 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
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)?
- 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
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?
- 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
What canopy management technique is employed in BDX and why (5)?
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.
Why does rain particularly make treating grapes in BDX for mildew so difficult (2)?
Rain = difficulty for tractors entering vineyards to spray
- rain washes away the treatments = compounds problems.
Identify the diseases that are problematic in BDX:
FUNGAL (3)
TRUNK (2)
BACTERIAL (1)
What is the main cause?
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)
Which 2 trunk diseases are problematic in BDX?
What relatively new treatmet has been helping grape growers + how does it work (4)?
- 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
What bacterial disease is problematic in BDX?
How can grape-growers combat it (2)?
Flavescence dorée (type of Grapevine Yellows, spread by leafhopping insects)
- by using insecticides
- makes organic and biodynamic viticulture difficult (synthetic insecticides)
What are PROS (3) and CONS (3) of Leaf Removal in BDX?
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
What are PROS (2) and CONS (3) of Bunch-Thinning in BDX?
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
What is the current avg. yield for BDX?
How has this differed in the past, and how did it influence the wines (4)?
- 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.
How was harvesting carried out in BDX in the past (3) vs today (4)?
- 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 $$$
What are PROS and CONS of hand-harvesting vs machine-harvesting in BDX?
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.
How + why does the level of grape SORTING differ in BDX (5)?
- 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)
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)?
- 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
Identidy the steps of red winemaking in Bordeaux, from reception at the winery to finishing/packaging (12)
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
In what vessels are red Bordeaux wines typically fermented?
What type of yeast is typically chosen + why?
- closed vats w/ pump-overs
- vessels = wood, stainless steel and concrete - All fitted w/ temperature control.
- Most properties = cultured yeast for reliability
How + Why will fermentation temperatures + post-fermentation maceration for red Bordeaux differ (4)?
- 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.
How is free-run / press wine treated for red Bordeaux (4)?
What types of presses are used + why?
- 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.
How + why is Malolactic conversion dealt with for red Bordeaux (4)?
- 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
What vessels will be chosen for maturing red Bordeaux based on wine style (7)?
What has been a recent trend in oak usage?
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.
How + why will oak usage be approached for top-quality red Bordeaux (5)?
- 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)
How is oxygen exposure dealt with in red Bordeaux production (3)?
Why is this important?
- 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.
What are the 2 general approaches to blending for red Bordeaux?
Why are these chosen?
- 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.
What are the 2 general styles of rosé made in Bordeaux?
What are the main grapes used (2)?
- Traditional Clairet (deeply colored)
- made from younger vines or ‘saignée’ (bleeding off) from red wine production
- aim is to produce deeper colored musts + wines - ‘Modern’ lighter coloured rosé
- usually made by direct pressing
- made w/Merlot and Cabernet Sauvignon
For white Bordeaux, how + why will grapes be treated differently upon reception at the winery (5)?
- 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*
How do fermentation temperatures and vessels vary for white Bordeaux production?
- Early-drinking wines = cooler fermentation temperatures
- stainless-steel tanks
- Higher quality wines = warmer temps
- fermented + aged in barriques, w/ varying proportion of new oak
How are maturation, lees contact, bâtonnage and Malo approached for different styles of white Bordeaux (6)?
- 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)
To whom is the contemporary style of white Bordeaux credited (2)?
What practices did they advocate for (3)?
- Professor Denis Dubourdieu + André Lurton
=> increased focus on Sauvignon Blanc
=> skin contact (extraction of aromatics)
=> reduction of new oak in fermentation and maturation
