Bordeaux - Sweet and Rosé Winemaking

Question 1

What are the two types of rosé made in Bordeaux?

Answer 1

Clairet (darker with more structure) and light rosés

Question 2

How are light rosés made?

Answer 2

Direct Pressing (either whole brunches or destemmed grapes are pressed immediately in a pneumatic press frequently flushed with inert gas to avoid oxidation causing browning and loss of primary flavors)
The juice is then treated like a white wine

Question 3

How are Clairets made?

Answer 3

After the crush, the resulting juice that has run off could be used to make rosé
OR
After the crush he grapes are flooded with an inert gas and a short maceration lasting a few hours to a few days followed by press and then fermentation

Question 4

Which grape varietals make rosé in Bordeaux?

Answer 4

Cabernet Sauvignon

Question 5

For sweet wine, why a) heavily harvest buds and b) remove damaged grapes?

Answer 5

a) To increase sugar levels in the remaining grapes and

b) reduce the likelihood of grey rot setting in in the vineyard

Question 6

What is the maximum production per hl allowed in Sauternes and Barsac?

Answer 6

25hl/h

Question 7

Why are the yields so low in sweet wines?

Answer 7

Botrytis causes considerable water loss AND the grape loss due to bunch thinning and removal of diseased fruit

Question 8

What is the yield at the top estates?

Answer 8

10hl/h

Question 9

Why does using grapes affected by noble rot drive the price of the wine up?

Answer 9

-expert pickers needed to identify and pick grapes with noble rot and not black or grey rot
-multiple passes (10-12 times in some cases) takes more time and workers must be compensated for it
-

Question 10

Are sweet Bordeaux comprised solely of botrytis affected grapes?

Answer 10

No, It is a blend of botrytis affected and late harvest grapes

Question 11

What influences the proportion of botrytis effected grapes

Answer 11

• the LOCATION of the mists causing botrytis in relation to the vineyard
• the right climatic conditions that give rise to botrytis growth
• winery being prepared to wait late enough for the botrytis to form
• number of passes made through the vineyards by the worker

Question 12

For how long is Sauternes barrel-aged

Answer 12

18-36 months

Question 13

What proportion of the barrel is new oak

Answer 13

typically 30-50% though top estates may use 100%