Madeira Flashcards
Set out the typical climate in Madeira
- 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)
Set out the growing conditions in Madeira
nutritious volcanic soils with climate gives vigorous vines
List vineyard management techniques for Madeira
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%
How is Madeira regulated?
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
list typical winemaking considerations for Madeira
- 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)
What tertiary flavours are common in Madeira due to the method of maturation?
dried fruit (apricot, raisin) caramel chocolate nuts smokey notes
what indication of age are there for Madeira?
5, 10, 15, 20, 30, 40, 50 and ‘more than 50’ years
How are standard Madeira blends normally made?
IVBAM category ‘corrente’
sold 2-3 years after harvest
style descriptions (e.g. full rich) and name of producer
Set out considerations of the Madeira wine industry
- 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
What are the main grapes used for VDNs?
Grenache
Muscat Blanc a Petits Grains
Muscat of Alexandria
Also
Muscat a Petits Grain Rouge (in the Rhône)
What is the climate for VDN grape growing?
Generally Mediterranean
Tramontane is a warm wind that dries grapes on the vine increasing sugar concentration
What are the viticulture considerations for VDN grapes?
Pick with minimum potential alcohol of 14.8%
Typically hand harvested - potentially in several passes
No botrytis
Yield is typically below 30 hL/ha
What are the winemaking considerations for VDNs?
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)
What are the styles of VDN?
Unaged whites/ reds - primary fruit aromas
Oxidatively aged whites/ reds
What are the flavour profiles of unnamed VDNs?
Whites from Muscat - floral, grapey aromas, stone fruit, honey
Reds from Grenache - blackberry, blueberry, raspberry, plum aromas
How are oxidative VDNs produced?
Maturation for several years:
- in oak with ullage
- in demi-johns, unstoppered, in the sun
What are the key areas in the Rhône for VDN production?
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
What are the main styles for VDN production in Languedoc?
Muscat Blanc a Petits Grains
What terms are used for Rousillon VDNs?
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
List attributes of Banyul AOC for VDN
- 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
List the attributes of Maury AOC for VDN
- north Rousillion
- plated in Pyrennes foothills
- dark schist
- min. 75% Grenache Noir
List the attributes of Muscat de Rivesaultes AOC and Rivesaultes AOC for VDN
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
Give two examples of house styles of Rutherglen Muscat
Pfeiffer Wines - lighter style
All Saints - intense, luscious style
Set out the climatic conditions for growing Rutherglen Muscat
- 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
List viticulture considerations for Rutherglen Muscat growers
- 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
What winemaking choices are often made by Rutherglen Muscat producers?
- 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
How is Rutherglen Muscat matured?
- 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
What are typical Rutherglen aromas?
raisins
figs
dates
sweet spices
More aged can have:
nutty
treacle
liquorice
List key aspects of the Rutherglen Muscat industry
ANY fortified wines are only 2% of Aussie wine sales
Most production is by a few small wineries
