Bordeaux: Viticulture and Vinification

Question 1

Viticulture in Bordeaux

Answer 1

1. 110,000ha - largest area under vine for AOP in France
2. In sharp decline since 2004 due delayed adjustment to lower demand combined w Bordeaux plan to encourage lower yields, voluntary uprooting and sell excess production as VdP de l’Atlantique.
3. Concentration of ownership with:
   - Avg holding going from 5ha in 87 to 14.5 in 2011
   - 23% biggest vineyard owners own 64% of vineyards
4. Key hazards: harvest rain, spring frost, water stress and grey rot.
5. Guyot training system: single (St Émilion) or double (Médoc) w vine density from 4,500 to 10,000 vines/ha
6. Careful replanting allows for hi average age in best Chateaux.
7. Majority of vineyards harvested by machine excl. for sweet wine for bunch selection
8. Faculté d’oenologie de l’Université de Bordeaux: - Founded in 1880
9. Oenologists have worked closely w this research centre e.g. Émile Peynaud who then influenced winemakers to better control fermentation temperatures and MLF; also Michel Rolland, advocate of super-ripeness

Question 2

The 2 biggest vineyard concerns in Bordeaux…

Answer 2

1. Fungal disease.
2. Variable level of ripeness.
3. Both of them are the result of the high rainfall and cloud cover.
4. Green harvesting, vertical shoot pruning, have resulted in healthier grapes.
5. The best producers are increasingly rejecting any unhealthy grapes by sorting grapes after the harvest, by hand on special tables of selection.

Question 3

How are made the wines in Bordeaux?

Answer 3

1. Both, withe and red are blend.
2. The variability in the weather and the rainfall, means that it can be risky to focus in just 1 grape variety.
3. The different varieties permitted in Bordeaux flower and ripen at different times, so gives option to not ruin the harvest.
4. This practice has been perfected in Bordeaux for years.

Question 4

Vinification on Red Wines in Bordeaux

Answer 4

1. Many choices of vinification method depending of the level of quality to be achieved in the resulting wine.
2. Green harvest can be used to concentrate the sugars.
3. Fermentation and maceration last up to 3 weeks.
4. Fruit selection at harvest and again at the winery before crushing.
5. Stalk can be added to fermentation vat to add tannin.
6. Chaptalisation was one routine, but the better chateaux use Reverse Osmosis in lighter years, and avoid must enrichment in the best years.
7. Fermentation vessels are made from oak, epoxy lined concrete or stainless steel.
8. Different grape varieties and parcels fermented separately.
9. Ageing . Occurs in 225 litre oak casks or tank.
10. Ageing. 0 to 24 months ageing, depending on the property.
11. Some wineries will use a new oak, other will use a combination of new, 2th or 3th year.
12. Malolactic used to occur in spring, but now top chateaux forced and carried out in barrels to help integrated ist effects before the en-primeur tastings.
13. Different batches will be assembled after ageing to create the desired style.

Question 5

White Wine vinification in Bordeaux

Answer 5

1. It has improve with the reduction of the sulfur and the introduction of stainless steel vatas and temperature control 15 to 20.
2. Long cool fermentation to retain varietal flavours.
3. using of healthier and ripe grapes has improve the quality of wine Bordeaux.
4. in Style are more refreshing fruit, avoiding the malolactic fermentation.
5. Premium as Pessac Leognan are mature in new oak.

Question 6

Sweet white wines in Bordeaux

Answer 6

1. Thin skinned, botrytis susceptible Semillon dominates blend.
2. Sauvignon Blanc adds acidity and fruit aromas.
3. Muscadelle adds perfume.
4. Humid conditions facilitate noble rot on fully ripe grapes.
5. Passerillage
6. For the best wines: several harvest dates, hand pickling only, low yields and high production costs.
7. Top quality Sauternes are fermented and aged in oak.