Sauternes/Barsac/Cérons

Question 1

Where is Sauternes and Barsac located?

Answer 1

In the southern Graves along the left bank of the Garonne River.

Question 2

What are two other names for Botrytis cinerea

Answer 2

pourriture noble or the noble rot.

Question 3

What communes make up the 2,200 ha of vines in Sauternes AOP?

Answer 3

—Sauternes
—Fargues "FAR-guh"
—Bommes "bum"
—Preignac "PREN-yak"
—Barsac

“SAUced FARm BOys PREfer BARs”

Question 4

Sauternes’ vineyards are situated near the confluence of what two rivers?

Answer 4

The Ciron and the Garonne

Question 5

What are the two conditions which encourage the development of botrytis?

Answer 5

• temperate climate with humidity and early morning mists help develop the fungus
• followed by warm, sunny autumn afternoons in which the grapes are dried and the progress of the fungus is restrained.
• If humidity is unchecked, the fungus may spread so rapidly that the grape skins split and the grapes succumb to grey rot.
• If, however, the weather is unremittingly hot and dry, then the fungus will not develop at all and the grapes will simply accumulate sugar rather than undergoing the chemical transformations associated with noble rot, so the result is less complex sweet wine.

Question 6

Name 2 winemaking techniques used in Sauternes that are not prevalent in most sweet wine production.

Answer 6

New oak and barrel fermentation and maturation.

Question 7

Is chaptalization and/or cryo-extraction allowed in Sauternes?

Answer 7

Yes both are permitted, despite essentially confirming failures in the vineyard.

Question 8

Which commune produces the largest amount of sweet wine?

Answer 8

Barsac AOP, which also may choose the more recognizable Sauternes AOP

Question 9

What is the appellation for Sauternes or Barsac dry white production?

Answer 9

Bordeaux AOP as Sauternes is excluded from the boundaries of Graves.

Question 10

What is Château d’Yquem’s coveted Bordeaux blanc and when did it debut?

Answer 10

“Ygrec” white first debuted in 1959 and was made intermittently until 2004, when production commenced annually.

Question 11

What are the three communes of Cérons, where are they located and what do they make?

Answer 11

Cérons, Podensac, and Illats lie just north of Barsac and are entitled to make sweet white wines

Question 12

What is the difference between Cérons and Sauternes wines?

Answer 12

Cérons growers lack the inclination or the funds necessary to make great botrytized wine in the style of Sauternes. Botrytis develops less reliably than in Sauternes, permitted yields are higher, and the resulting wines are less concentrated.

Question 13

Who owns First growth/premier cru class Château Rieussec?

Answer 13

Château Lafite Rothschild purchased the estate in 1984.

Question 14

Who is the only biodynamic producer of Sauternes?

Answer 14

Chateau Climens

Question 15

What vintages was D’Yquem not made?

Answer 15

2012, 1992, 1974, 1972, 1964, 1952, 1951, 1930, 1915, 1910

***One way to remember a few is every 20 years. ‘52, ‘72, ‘92, ‘12

Question 16

Sauternes AOP

Min Pot Alcohol?
Min Must Weight?
Min RS?
Élevage?
Vine Density?
Max Yield?

How does Barsac AOP differ the above? Cérons?

Answer 16

Min Pot Alc: 15% (12% acquired)
Min Must Weight: 221 g/l
Min RS: 45 g/l
Élevage: Wine may not be released until June 30 of the year following the harvest.
Vine Density: 6,500 vine per hectare
Max Yield: 25 hl/ha
**Barsac is the same requirements. 
**Cérons is the same, as well, with the exception of élevage is April 30, alcohol moves to 14.5% (still 12% acquired), 5,000 vines per hectare, and 40 hl/ha yield.