VDN Flashcards
Most VDN regions make Ambré VDN, what is it and what does taste like?
Made from Grenache Blanc and Gris (Rivesaltes allow up to 20% MBPG / Muscat of Alexandria)
Min 30mo Oxidative ageing giving intense aromas of candied fruits, honeyed flowers, wax, spices
Banyuls wines
Min Grenache
Ageing and styles (5)
Min 50% Grenache Noir
All min 12mo
Rimage = Local for Vintage, Ruby red, min 1yr protective in Oak barrels
Rimage Mis Tardives = Ruby red, min 3yrs protective in Oak barrels
Traditionnel = Local for Tuillé, min 30mo oxidative ageing
Hors d’Age = Oxidised, min 5 yrs ageing. Can be blend of diff years
Rancio = Oxidised and Maderised (usually glass Bonbons in sun), must have acquired Rancio taste
What are the predominant grape varieties used to make VDN
Black
White
Grenache Noir
Muscat Blanc a Petit Grains
Muscat of Alexandria
Where does Muscat de Rivesaltes come from?
When was AOC granted?
How big is the vine growing area?
Soil
Roussillon N of Perpignan, close to Fitou and Corbieres
AOC 1956 (white VDN)
Mix Muscat of Alexandria and MBPG
Vineyards mostly on a flat plain of Schist, Granite and/or Chalk/Limestone. Very hot and subject to Tramontane
How does making Muscat de Rivesaltes differ from how Muscat de Beaumes de Venise and Muscat-de-Saint-Jean-de-Minervois are made?
Why?
Muscat de Beaumes de Venise and Muscat-de-Saint-Jean-de-Minervois are both made with 100% MBPG, grapes Crushed, Pressed and Fermented and stopped with grape Spirit.
Muscat de Rivesaltes is made with a mix MBPG and Muscat of Alexandria the latter being less aromatic so there is Mutage sur Grains
Crush, Ferment, Mutage sur Grains, Press
Muscat of Alexandria
Grown as wine and Table grapes Larger and more oval grapes than MBPG Inferior to MBPG but higher yields ‘Grapey’but less fine bouquet that MBPG High % in Muscat de Rivesaltes
What is another Languedoc-Roussillon name for Muscat Blancs a Petit Grains?
Muscat de Frontignan
Red VDN share a lot in common Min grape fermentable sugar at harvest? Min abv%? Min Potential alcohol? Min Residual Sugar?
Grapes @ harvest 252 g/l
Min 15% abv
Min Potential 21.5%
Min Residual Sugar 45g/l
What is the min fermentable sugar for Muscat grapes at harvest?
What is Min Residual sugar after ferment?
What is abv % of Muscat VDNs?
What is min POTENTIAL alc %
Min 252g/l at harvest
Min 100g/l after ferment
15% abv
Min potential 21.5%
How are Muscat based VDNs released and best enjoyed?
Released unaged to be enjoyed at their youngest when they are most aromatically intense
Which producer dominates Maury production?
Co-operative; Les Vignerons du Maury
White VDNs share a lot in common Min grape fermentable sugar at harvest? Min abv%? Min Potential alcohol? Min Residual Sugar?
Min 252g/l Grape sugar at harvest
15% Min abv
21.5% Min Potential alcohol
Min 100g/l Residual sugar except Muscat St. Jean 125g/l
White VDNs Annual production?
Muscat de Beaumes de Venise 12.5k hl
Muscat de Saint Jean de M 5.5k hl
Muscat de Rivesaltes 130k hl
Grenache Noir
Well suited to Hot, Dry, Windy Vineyards
Buds early, prone to Coulure, Ripens late
Can achieve high sugar levels
Allowed to raisin on vine often in Banyuls
Paler than most reds - needs max extraction
What is the biggest Irony of VDNs?
That France is the biggest market for ‘entry’ Port, both Ruby and Tawny both of which are styles produced in Roussillon!
Where does Muscat de Saint-Jean-de-Minervois come from?
When was AOC granted?
How big is the vine growing area?
Soil
Languedoc - NE corner of Minervois AOC 1949 28ha @ 250~300m Med climate but cooled by altitude On a limestone plateau
Broadly speaking Grenache based VDNs come in how many styles?
What are they?
Two styles
- Wines dominated by primary fruit aromas
- Wines dominated by Oxidative, Rancio aromas
Where does Muscat de Beaumes de Venise come from?
When was AOC granted?
How big is the vine growing area?
Soil
Located in the S. Rhone, near Gigondas and Vacqueras
AOC 1945
500ha
Clay + Sand or Limestone pebbles
Vinification - Grenache Noir
Cold maceration - Crush
Fermentation on skins —> 5~10% abv
Fortification on skins (Mutage sur Grains) - 95% Grape Spirit @ 5~10% abv to fortify 15~16% abv
Mutage sur Grains aids colour and tannin extraction
Repeated Remontage
—> Week’s Banyuls
—> 1~2 months Maury (must finish by Christmas)
Ageing; S. Steel, Wooden Casks or Glass Bonbons
- Anaerobically or Oxidatively (Indoor or Outdoor)
Generally Tasting notes for Grenache VDNs by style
Grenat (Rimage in Banyuls): purple color, aromas of red and black fruits, spicy notes.
Tuilé: Cooked fruit, candied, prune, toasted coffee or cocoa aromas
Hors d’Age: Mahogany, complex bouquet of cocoa, candied fruits and spices.
Rancio: Complex aromas, notes of coffee, dried fruits, nuts and cheese
Maury wines
Min Grenache
Ageing and styles (5)
Min 75% Grenache / Min 90% Cuvée Speciale
Very extractive, sometimes ‘till Christmas
Tuilé - Min 30mo Oxidative
Vendage/Recolte - Min 12mo Protective
Hors d’Age - Min 5yrs Oxidative
Rancio = Oxidised and Maderised (usually glass Bonbons in sun), must have acquired Rancio taste
Cuvée Speciale = Min 10yrs 1 in Bonbons +>9 in Oak
Where do Rivesaltes (Grenache) VDNs come from? When was AOC granted? How big is the vine growing area? Soil Vineyards
Roussillon Close to Fitou and Corbieres 1936 for red VDNs 5,000ha Varied Vineyards mostly on a flat plain of Schist, Granite and/or Chalk/Limestone. Very hot and subject to Tramontane
Rivesaltes wines
Min Grenache
Ageing and styles (4)
Tuilé - Min 50%
Grenat- Min 75%
Tuilé - Min 24mo Oxidative
Grenat - Min 9mo Protective
Hors d’Age - Min 5yrs Oxidative
Rancio = Oxidised and Maderised (usually glass Bonbons in sun), must have acquired Rancio taste
Depending on style Grape Spirit makes up what % of VDN?
Min 5%
Max 10%
General tasting notes for Muscat based VDNs?
Sweet with honeyed aromas of citrus, peach and orange blossom.
Larger producers of VDN
Mas Amiel
Vidal Fleury
Domaine La Tour Vielle
Les Vignerons du Maury (Maury Co-op)
Who invented ‘Mutage’?
Arnaldos de Villanova of Montpellier invented the process in 1285, 400 years before Port was a thing. Granted a patent for the process in 1299
Definition of Vin Doux Naturelles
A French wine speciality where wines are made by ‘Mutage’ i.e. artificially arresting the conversion of Grape sugar to alcohol by adding 95% abv pure Rectified Grape Spirit during fermentation (5~10%) —> 15%~18% abv with total 21.5% Potential alcohol
Red VDNs Annual production?
Banyuls 20k hl
Banyuls Grand Cru 4K hl
Rivesaltes 100k hl
Maury 10k hl (inc White)
Where do WSET VDNs come from?
Rhône: Muscat de Beaumes de Venise
Languedoc: Muscat de Saint-Jean-de-Minervois
Roussillon: Banyuls, Maury, Rivesaltes
Roussillon: Muscat de Rivesaltes
With the exception of Banyuls Grand Cru all Grenache VDN areas received AOC status in the same year
Which year?
Which year Banyuls Grand Cru?
1936
BGC 1962
Where do Maury VDNs come from? When was AOC granted? How big is the vine growing area? Soil Vineyards
Roussillon NW of Perpignan (smallest VDN AOC in Roussillon)
AOC 1936
800ha
Black Shale
Vines on slopes 150m~300m. Significant influence from Tramontane
Where do Banyuls VDNs come from? When was AOC granted? How big is the vine growing area? Soil Vineyards
Roussillon - Close Spanish border
Towns Collioure, Banyuls-sue-Mer, Cerbère
Banyuls 1936 / Banyuls Grand Cru 1962
617ha incl 261ha Grand Cru
Soil - Grey Schist
Vines on steep, narrow, walled terraces (similar Socalcos) facing the sea
Very Hot and still subject to Tramontane wind
Which AOC is the biggest VDN producer (by far!)?
Rivesaltes - 230k hl
Red 100k hl
White 130k hl
Muscat Blancs a Petit Grains
Oldest and noblest variety of Muscat Small berries and seeds - Grapes White, Pink, Red or Black Sensitive to disease and low yields Aromas: Orange Blossom and Spices Beaumes de Venise and St. Hean de Minervois Mandatory 100%
Banyuls Grand Cru wines
Min Grenache
Ageing and styles (3)
Min 75% Grenache
Grand Cru = Only best Vintages, min 30mo protective in Oak
Hors d’Age = Oxidised min 5yrs
Rancio = Oxidised and Maderised (usually glass Bonbons in sun), must have acquired Rancio taste
Vinification - Muscats
Poss maceration 24hrs (esp M of Alexandria) to increase flavour, body and reduce acidity
Fermented reductively in Stainless Steel
95% Grape Spirit added to fermenting must at around 6% abv to stop ferment and fortify to 15% abv - Potential alcohol 21.5%
Mutage - Process of stopping a must fermenting by adding spirit alcohol
Fresh and fruity wines designed to be drunk young
What is the climate of VDN producing areas?
One is a little different, what is it and why is it a bit different?
Warm Mediterranean
St. Jean de Minervois is a little cooler due to altitude
Broadly what do Muscat VDNs taste like?
Exotic fruits, apricot, flowers, honey, lemons
