Madeira

Question 1

Set out the typical climate in Madeira

Answer 1

• growing season warm (20-22°C)
• mild winters (16+°C) can lead to lack of dormancy; plant at altitude
• mountains up to 1,800m are cooler and predicate rain (up to 3,000 mm/ year)

Question 2

Set out the growing conditions in Madeira

Answer 2

nutritious volcanic soils with climate gives vigorous vines

Question 3

List vineyard management techniques for Madeira

Answer 3

terrace slopes to utilise steep gradient

trellis into pergola system to increase air circulation (fungal reduction), some VSP

Disease pressure is high due to humidity - fungicide sprays common

Irrigation channels (levadas) are common

harvest by hand

minimum potential alcohol 9%

Question 4

How is Madeira regulated?

Answer 4

IVBAM decides harvest date with growers/ producers

grapes are checked by IVBAM on arrival at the winery for weight/ potential alcohol/ disease

IVBAM check quality of spirit used to fortify

Seal and unseal estufagem wines for three months minimum

Seal and unseal wines for 5 years maturation for EU subsidies

Question 5

list typical winemaking considerations for Madeira

Answer 5

• skin contact depends don producer (Tinta Negra normally on skins)
• stainless steel with ambient yeast
• interrupt with 96% spirit
• fine (bentonite, gelatine, albumin all used)
• filter (diatomaceous earth)
• mature (estufagem or cantiero)

Question 6

What tertiary flavours are common in Madeira due to the method of maturation?

Answer 6

dried fruit (apricot, raisin)
caramel
chocolate
nuts
smokey notes

Question 7

what indication of age are there for Madeira?

Answer 7

5, 10, 15, 20, 30, 40, 50 and ‘more than 50’ years

Question 8

How are standard Madeira blends normally made?

Answer 8

IVBAM category ‘corrente’

sold 2-3 years after harvest

style descriptions (e.g. full rich) and name of producer

Question 9

Set out considerations of the Madeira wine industry

Answer 9

• 1,000 growers, only 8 major producers
• IVBAM was founded in 2006 to raise/maintain quality. Also give growing advice
• sale are steady at about 3m litres a year

Question 10

What are the main grapes used for VDNs?

Answer 10

Grenache
Muscat Blanc a Petits Grains
Muscat of Alexandria

Also
Muscat a Petits Grain Rouge (in the Rhône)

Question 11

What is the climate for VDN grape growing?

Answer 11

Generally Mediterranean

Tramontane is a warm wind that dries grapes on the vine increasing sugar concentration

Question 12

What are the viticulture considerations for VDN grapes?

Answer 12

Pick with minimum potential alcohol of 14.8%

Typically hand harvested - potentially in several passes

No botrytis

Yield is typically below 30 hL/ha

Question 13

What are the winemaking considerations for VDNs?

Answer 13

White grape maceration is nil or short (6-24 hours) before fermentation.

Black grapes are normally fermented on skins and punching down/ pumping over common

To retain fresh flavours: whites fermented at 15°C, Reds at 28°C to also promote anthocyanin extraction

Must may be stored chilled and fermented only when needed to retain freshness (like Asti)

Stop fermentation early (5-8% alcohol) with 95-96% neutral spirit fortifying to 15-18%

Minimum final sugar has to be:
100-125 g/L for Muscat
45 g/L for Grenache (although normally over 100 g/L)

Question 14

What are the styles of VDN?

Answer 14

Unaged whites/ reds - primary fruit aromas

Oxidatively aged whites/ reds

Question 15

What are the flavour profiles of unnamed VDNs?

Answer 15

Whites from Muscat - floral, grapey aromas, stone fruit, honey

Reds from Grenache - blackberry, blueberry, raspberry, plum aromas

Question 16

How are oxidative VDNs produced?

Answer 16

Maturation for several years:

• in oak with ullage
• in demi-johns, unstoppered, in the sun

Question 17

What are the key areas in the Rhône for VDN production?

Answer 17

Muscat de Beaumes-de-Venise:
Unaged style
Muscat Blanc a Petits Grains and Muscat a Petit Grain Rouge
c. 15% alcohol

Vin Doux Naturel Rasteau:
Predominantly red
Must be 75% Grenache
c.16-18% alcohol
Both unaged and oxidised styles

Planted mainly on south facing slopes with Mistral protection and good ripening

Question 18

What are the main styles for VDN production in Languedoc?

Answer 18

Muscat Blanc a Petits Grains

Question 19

What terms are used for Rousillon VDNs?

Answer 19

Maury and Rivesaultes:
Grenat - unaged red
Tuile - oxidised red

Banyul
Rimage - unnamed red
Traditionnel - oxidised red

Ambré - oxidised white

Hore d’âge - long aged oxidised (red or white)

Rancio - leather, wood varnish, coffee aromas

Question 20

List attributes of Banyul AOC for VDN

Answer 20

• border of Spain in the Pyrennes
• min. 50% Grenache Noir (but also Blanc and Gris)
• steep schist

Banyul Grand Cru AOC:

• same areas as Banyul, but 75% Grenache Noir
• aged min. 30 months

Question 21

List the attributes of Maury AOC for VDN

Answer 21

• north Rousillion
• plated in Pyrennes foothills
• dark schist
• min. 75% Grenache Noir

Question 22

List the attributes of Muscat de Rivesaultes AOC and Rivesaultes AOC for VDN

Answer 22

Muscat de Rivesaultes:

• unaged whites
• Muscat Blanc a Petits Grains and Muscat of Alexandria blend

Rivesaultes:
Range of styles - aged/ unaged
Whites are maximum 20% Muscat
Reds are mainly Grenache Noir

Question 23

Give two examples of house styles of Rutherglen Muscat

Answer 23

Pfeiffer Wines - lighter style

All Saints - intense, luscious style

Question 24

Set out the climatic conditions for growing Rutherglen Muscat

Answer 24

• located in north east Victoria
• continental climate with cool air from the Victorian alps during the night
• long dry autumns allow for sugar accumulation and some drying of grapes on the vines

Question 25

List viticulture considerations for Rutherglen Muscat growers

Answer 25

• late harvest to maximise sugar
• shade grapes to limit sunburn
• double cordon into a single canopy over a wire
• many old vines can contribute concentration to house styles

Question 26

What winemaking choices are often made by Rutherglen Muscat producers?

Answer 26

• Shrivelled grapes are hard to press, so grapes are crushed and fermented briefly
• punching down, adding enzymes, may help get fermentation to 1-2% alcohol
• ferment is quickly pressed and fortified to 17.5% using 96% spirit
• racking off less and filter to reduce risk of off-flavours

Question 27

How is Rutherglen Muscat matured?

Answer 27

• matured in very old oak
• warm conditions often prevail
• barrels from 180L to 9,000L
• smaller barrels speed up maturation
• varying ullage can increase oxidative flavours
• frequently blended to maintain a house style balancing freshness with tertiary flavours

Question 28

What are typical Rutherglen aromas?

Answer 28

raisins
figs
dates
sweet spices

More aged can have:
nutty
treacle
liquorice

Question 29

List key aspects of the Rutherglen Muscat industry

Answer 29

ANY fortified wines are only 2% of Aussie wine sales

Most production is by a few small wineries