Bordeaux: Winemaking

Question 1

Bordeaux: Red winemaking

Answer 1

• Fermentation in closed vats with pump-overs is the norm
• Cultured yeasts for stability
• Temperature controlled wood, stainless, concrete are used
• Temperatures etc depend on style of wine to be made
• Mid range - and short period of 5-7 on skins for early drinking wines and to preserve fruit
• Mid range to warm ferment temps and 14-30 days on skins may be employed for wines for wines intended to age
• Maceration times are reduced if the fruit is not fully ripe ( poor vintages)
• Drained off juice, skins are pressed either in pneumatic or modern vertical / hydraulic presses
• The press wine /free run wine is transferred to 225-L barrels - depending on tannins and structure, more press wine will be added to final blend
• MLFC takes place in tanks /barrels for better integration of wine and wood
• Inocculating is normal to make sure wine is ready for En Primeur tasting
• Cellars may be heated
• Simpler wines may be aged in ss tank, concrete or large vats for 4-6 months and with added oak chips
• Most top qulaity wines are aged in a combo of new, one year and two year old barriques,some using 100 %new
• Coopers may range for complexity and level of toast -medium to med plus. Not uncommon to age for 18-24 months depending on the quality of the wine
• Wines are racked every three months or left undisturbed on the lees / use micro oxygen to prevent reduction and softern tannins
• Two approaches to blending :
• Most estates who sell En Primeur will blend in Winter - a deselction of wines that will end of in the estates second or third label
• Some blend just before bottling when they can assess the evolution of each batch. Most use a wine making consultant to assist with blending
• *

Question 2

Bordeaux: Rose Winemaking

Answer 2

• Two types are being made :
• Darker coloured Clairet and lighter styles
• Main varieties are Merlot and Cabernet Sauvignon
• Rose is a by-product of red winemaking aiming to make deeper colour red musts and wines
• Lighter styles are from direct pressing

Question 3

Bordeaux: White Winemaking

Answer 3

• Once recieved at the winery grrapes are pressed directly or left on skins for 24 hours - first method is more about max freshness and the second method is aromatics aand phenolics
• ( grapes must be fully healthy )
• Wines intended for early drinking are fermented at cool temps in ss tanks
• Inexpensive wines may reamin in tank for a few months before clarification and bottling
• Mid priced are left on lees for 6-12 m onths for weight and complexity
• Higher quality are aged in barriques with some new oak - many block MLFC
• With warmer years, many do not stir on lees or promote MLFC to keep acid fresh
• Contemporary Bordeaux whites are increased focus on SB , skin contact for aromatic and reduction in the new oak used during ferment and maturation

Question 4

Bordeaux: Sweet Wines

Answer 4

• Yields must be kept low around 1/3 of those for dry wines to ensure high sugar levels
• Pruning is done to lowwer buds and removal of fruit with damage and disease or grey rot
• Most only achieve 10hl/hc or less , allowed is 25hl/hc in top AOC’s
• Harvesting must be done by hand by trained specialist who can identify noble rot - many passes through the vineyard add to cost - 10-12 for some top estates
• Harvest from Sept to Nov - descisons are made in the vineyard
• Level of Botrytis depends on :
• -weather conditions correct for the spread of noble rot
• -the position of estates - proximity to areas that form mist
• -willingness of the estate to wait for the best time to harvest or risk losing crops
• -willingness of estate to pay for the multiple passes throught the vineyards
• Some wines will have varying levels of botryitis and late harvest fruit
• Once picked, ferments are in ss tanks , concrete or barriques and then aged for varying periods.
• Top quality wines are barrel-fermented and for the best integration of oak and fruit and to add gentle oxidation and complexity
• New oak ranges from 30-50% but Ch. Yquem uses 100% new = $$$$
• Less expensive wines are aged in ss tanks and release 1 year after harvest