Bordeaux - White Winemaking

Question 1

Give a brief description of how one might make an inexpensive white wine (from reception to bottling)

Answer 1

-Grapes arrive at winery having been machine harvested
-Grapes directly pressed to maximise freshness
-fermented at cool temp (12-16oC)
-left in stainless steel tank for several months
-wine clarified and bottled
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Question 2

how long would a mid priced wine be left between fermentation and clarification?

Answer 2

6-12 months

Question 3

Give a brief description of how one might make an premium or super premium white wine (from reception to MLF)

Answer 3

-sorted grapes (therefore healthy) are left on their skins for 24 hours to extract aromas and phenolics (healthy grapes shouldn’t have off flavors)
-fermentation in barriques
-maturation in barriques
-block MLF to maintain acidity and discourage too much body in warmer years
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Question 4

Who inspired the current trend in Sauvignon Blanc use in white Bordeaux wines?

Answer 4

Andre Lurton and Denis Dubourdieu have encouraged a focus on SB, preservation of aromatics and more conservative use of new oak