Bordeaux Red Wine Making

Question 1

What does the Fermentation take place in?

Answer 1

Closed vats with pump-overs

Question 2

What yeast is used>

Answer 2

Cultured Yeast for reliability

Question 3

Fermentation vessels used?

Answer 3

wood, concrete, S/S - all fitted with temperature control

Question 4

Fermentation Temperature/Maceration on the skins time?

Answer 4

mid range temp *17-25℃, short time on skins after fermentation (5-7 days) = early drinking wines
mid range to warm *20-30℃, 14-30 days on skin = wines for long bottle ageing.

Question 5

What happens after Maceration?

Answer 5

wine is drained off, skins are pressed (pneumatic/hydraulic - gentle extraction)
transferred to 225L barrels (barriques)

Question 6

MLF?

Answer 6

MLF will take place in tanks or in barrels (more integration of wine/wood)

Question 7

Why is MLF rapidly inoculated in top quality wines?

Answer 7

so they are ready for en-primeur tasting in Spring after harvest

Question 8

What is another option to speed up MLF?

Answer 8

Cellars may be heated to encourage an efficient conversion

Question 9

How are simpler wines aged?

Answer 9

in S/S, concrete or large vats for 4-6 months plus oak chips for flavour

Question 10

How are high quality wines aged?

Answer 10

Mix of new, one-year and two-year oak barriques.
New Oak decreasing to more moderate levels

Question 11

How does the Oak vary?

Answer 11

Winemakers choose different barrel makers, different levels of toast to enhance complexity

Question 12

How long are high quality wines aged?

Answer 12

18-24 months

Question 13

how often are wines (mostly) racked?

Answer 13

every 3 months

Question 14

what is the other option from racking?

Answer 14

leaving the wine on the lees and use micro-oxygenation

Question 15

There are 2 options for blending:

Answer 15

Top estates blend over the winter to present wines at En Primeur tastings (incl 2nd/3rd wines)
A few estates blend a few months before bottling