France - Bordeaux

Question 1

What is the level of sorting for inexpensive wines?

Answer 1

Will not be routinely sorted.

Question 2

What is the level of sorting for high quality wines, and how does this change in top vintages?

Answer 2

Sorted first by hand harvesters as they pick, then by hand on a moving or vibrating belt (or by optical sorting in well-funded estates).
In the best vintages top estates may not sort in the winery due to uniformly high quality grapes and because they’ve been sorted in the vineyard.

Question 3

What winemaking technique have many estates, especially quality focused ones, recently moved to, and what does this require?

Answer 3

Plot by plot winemaking, picking individual plots for optimum ripeness then making small lots of wine with those grapes.
This requires additional care over harvesting and more, smaller vessels to be available in the winery: adds to cost but produces higher quality.

Question 4

For red winemaking, what is the usual fermentation setting?

Answer 4

In closed vats with pump overs, cultured yeasts for reliability. Could be in wood, stainless steel or concrete, all temperature controlled.

Question 5

For red winemaking, what is typical fermentation temperature and post-fermentation maceration length for wines intended for early drinking?

Answer 5

Mid range temperatures, and 5-7 days to preserve primary fruit and limit tannin extraction.

Question 6

For red winemaking, what is typical fermentation temperature and post-fermentation maceration length for wines intended for ageing in bottle?

Answer 6

Mid-range to warm, 14-30 days.

Question 7

For red winemaking, why might maceration times be reduced?

Answer 7

In poor vintages if the fruit is not fully ripe.

Question 8

For red winemaking, what happens to the wine after fermentation?

Answer 8

The wine is drained off, and the remaining skins are pressed in either pneumatic presses or modern vertical or hydraulic presses - believed to give the best results due to gentle extraction.

Question 9

For red winemaking, where is the free run and press wine transferred to?

Answer 9

225L barriques, but kept seperate so the winemaker can later decide what proportion of press wine to blend into the final wine, dependant on in the free run needs more structure and tannin.

Question 10

For red winemaking, where does MLC usually take place, and how and why is it encouraged in top quality wines?

Answer 10

In tank or barrel, arguing better integration of wine and wood.
As top quality wines will intially be tasted in the spring by buyers and journalists, many estates will innoculate to ensure rapid completion. Cellars may be heated to encourage efficient conversion.

Question 11

For red winemaking, what vessels are simpler wines usually aged in?

Answer 11

Steel, concrete vats or large vats for 4-6 months, oak chips can be added for the desired oak flavour.

Question 12

For red winemaking, what vessels are high quality wines usually aged in?

Answer 12

French oak barriques. The most common is a mix of new, 1 yr and 2 yr old, although some prestigious estates will use 100% new oak. However, percentage of new oak has been decreasing to moderate levels for many estates.

Question 13

For red winemaking, how do winemakers choose the barrels?

Answer 13

Often based on a range of cooperages for the chance of greater complexity in the final blend, and dependant on the level of toast - often medium to medium +.

Question 14

For red winemaking, how often are wines usually matured for?

Answer 14

18-24 months dependant on quality (greater concentration and tannin requires longer), and the progress of maturation in any given year.

Question 15

For red winemaking, traditionally, how often are wines racked? What is an alternative to racking?

Answer 15

Every 3 months.
If the winemaker prefers to leave undisturbed on the lees they may use micro-oxygenation to replace that affect gained from racking, to prevent reduction and help soften tannins.

Question 16

For red winemaking, what is the main approach to blending?

Answer 16

Most estates, especially those presenting their wines at the en primeur tasting in spring, will blend over the winter.
This will achieve the near-final blend of the main wine as well as the deselection that will end up in the estate’s second and third label, or be sold off in bulk to merchants.

Question 17

For red winemaking, what is the lesser approach to blending?

Answer 17

A minority of estates blend a few months before bottling, once they can assess the evolution of each variety and each lot before making decisions.

Question 18

For red winemaking, who do many top properties work with to assist with blending?

Answer 18

A winemaking consultant, whos main role is to assist with blending.

Question 19

For rosé winemaking, what are the two main styles made and two main varieties used?

Answer 19

The deeper coloured, traditional Clairet and a lighter coloured rosé.
Cabernet Sauvignon and Merlot.

Question 20

For rosé winemaking, how was the traditional style made?

Answer 20

Either from younger vines or by the short maceration and bleeding off method. The latter is a by-product of red wine production when aiming to produce deeper coloured musts and wines.

Question 21

For rosé winemaking, how is the newer, lighter style usually made?

Answer 21

Direct pressing.

Question 22

For white winemaking, what are the two options upon arrival at the winery?

Answer 22

1) Direct press, for maximum freshness.
2) Left on the skins for up to 24 hours before pressing for more aromatic and phenolic complexity, although the grapes need to be fully healthy or they can extract off-flavours.

Question 23

For white winemaking, what is the fermentation environment and elevage for inexpensive wines?

Answer 23

Cool fermentation in stainless steel. May remain in tanks for a few months before clarification and bottling.

Question 24

For white winemaking, what is the fermentation environment and elevage for mid-priced wines?

Answer 24

Cool fermentation in stainless steel. Often left on the fine lees for 6-12 months for more weight and complexity.

Question 25

For white winemaking, what is the fermentation environment and elevage for high quality wines?

Answer 25

Fermented and aged in barriques, a varying proportion of which being new.
Many producers block MLC to retain freshness and acidity.
Battonage used to be common to enrich wines, however today winemakers are wary of the extra body this causes in relation to acidity levels.

Question 26

Which professors are credited with the modern style of white Bordeaux, and what did they advocate?

Answer 26

Professor Denis Dubourdieu and André Lurton.
An increased focus on Sauvignon Blanc, skin contant for aromatic extraction and reducing the proportion of new oak for fermentation and maturation.

Question 27

For sweet winemaking, what are yields often kept at in the vineyard, and how is this achieved?

Answer 27

Often 1/3rd of that for still to ensure high sugar levels.
Achieved by pruning to a low number of buds then removing any fruit that shows sign of disease or damage: would be prone to grey rot later in the season.

Question 28

For sweet winemaking, what are the permitted yields and what are the often achieved yields, and why do they reach this level?

Answer 28

25hL/ha in the top appellations, Sauternes and Barsac. Below 10hL/ha is usually achieved at the top estates due to the low yields in the vineyards and reduction in the juice created by botrytis.
This greatly increases production costs.

Question 29

For sweet winemaking, what must harvesters be trained for?

Answer 29

Identifying noble rot compared to grey or black rot, which are exclusively negative.

Question 30

For sweet winemaking, how long can harvest go on for, and why is it spread over this period?

Answer 30

It can last from September to November.
For wines of high botrytis concentration, teams of pickers must make multiple passes through the vineyard (in top estates can be 10-12 times) to select properly botrytised berries/bunches.
Because of this vital decisions must be made in the vineyard.

Question 31

For sweet winemaking, what does the level of botrytis in the final wine depend on?

Answer 31

1) Whether conditions are correct for the spread of noble rot, which varies from year to year.
2) The position of estates (proximity to areas where mist forms regularly versus other locations)
3) The willingness of estates to first wait for the best time to harvest and risk losing it all to adverse weather, and second to pay for multiple passes through the vineyard to select appropriately botrytised fruit.
As a result there can be some degree of late-harvested fruit.

Question 32

For sweet winemaking, how are grapes typically handled?

Answer 32

The same as for dry whites: fermented in steel, concrete or barriques and aged for varying periods in each.

Question 33

For sweet winemaking, what is typical fermentation and maturation for high quality wines?

Answer 33

Barrel fermented (for best integration of oak and fruit flavours) with high proportion of new oak and barrel aged (18-36 months for top wines) to encourage gentle oxidation and resulting complexity.
The amount of new oak is typically 30-50%, although can be up to 100% new such as at d’Yquem (significant costs).

Question 34

For sweet winemaking, what is typical fermentation and maturation for lesser quality wines?

Answer 34

Wines from less prestigious appellations are often unoaked and released a year after harvest.