Bordeaux Sweet wine - grapes and winemaking

Question 1

What is key to making sweet wine in Bordeaux?

Answer 1

Starts in the Vineyard, low yields (1/3 of still wines) to ensure v high sugar levels

Question 2

How are low yields achieved?

Answer 2

Pruning to a low number of buds, and removal of any diseased/damaged fruit.

Question 3

What is the level of yields in Sauternes/Barsac?

Answer 3

a very low 25 hL/ha - but reality is often 10 hL/ha at top estates?

Question 4

Quality of Harvesters/pickers?
Requirements at Harvest?
When is the harvest?

Answer 4

need to be well-trained to identify noble rot vs grey rot or black rot
Many passes through the vineyard (up to 10-12 times at top estates)
September to November

Question 5

The level of botrytis in final wines depend on what? (3)

Answer 5

1. Correct conditions for spread of noble rot
2. Position of estates where mist forms
3. Willingness of estates to wait for best times and risk losing all or part of harvest due to adverse weather, and/or pay for multiple passes through the vineyard.

Question 6

How are sweet wines made?

Answer 6

handled same as dry white wine, fermented in S/S, concrete or barriques then aged for varying periods

Question 7

Top quality wines are fermented and aged in what vessel?
for how long?

Answer 7

Typically barrel-fermented (for best integration of oak/fruit flavours)
High proportion of New Oak and barrel aged (18-36m) to encourage gentle oxidation = more complexity

Question 8

How much New Oak is used?

Answer 8

typically 30-50% but up to 100% = Ch d’Yquem (significant higher cost)