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WSET D5 > VDN & Rutherglen Muscat > Flashcards

VDN & Rutherglen Muscat Flashcards

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1
Q

VDN stands for…

A

Vins Doux Naturels

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2
Q

PDOs for VDN are in…

A
  1. Roussillon - 80% of the production
  2. Languedoc
  3. Southern Rhone
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3
Q

Common moderating factors for VDN producing regions

A
  • Warm Mediterranean - successful accumualtion of sugar
  • Roussillon being the warmest and driest
  • Tramontane winds - greater transpiration = less water and more concentration
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4
Q

Six grape types used in VDN

A
  1. Muscat Blanc a Petit Grains
  2. Muscat of Alexandria
  3. Grenache Noir
  4. Macabeu/Macabeo
  5. Grenache Blanc
  6. Grenache Gris
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5
Q

VDN grapes are harvest slightly ____ but still retaining _____.

A

Riper but still retaining acidity

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6
Q

Muscat-based VDNs have ______ g/L RS.

A

100-125 gL for Muscat-based VDNs

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7
Q

Grenache-based VDNs have ______ g/L RS.

A

45 gL RS for Grenache-based VDNS

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8
Q

Neutral spirit of _____% abv is used to fortify VDNs.

A

95-96% abv

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9
Q

Fortification happens when the fermentation reaches _____ % abv to make wines of _____ % abv.

A

Spirit added when reaching 5-8% to have final abv of 15-18%.

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10
Q

Approximately ____% of final VDNs by volume is fortifying spirit - another reason why it doesn’t smell spirity.

A

5-10

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11
Q

Muscat-based VDNs undergo short period of skin contact of _____ hrs prior to fermentation to extract more aromas.

A

6-24hrs

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12
Q

Grenache-based VDNs must be fermented and fortified whilst ______ with the grape skins.

A

Fermented and fortified whilst in contact with the grape skins.

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13
Q

Skin maceration for Grenache-based VDNs can continue _____ weeks past the fortification date to maximise extraction.

A

1-2 weeks post fortification

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14
Q

Primary goal for making unaged VDNs…

A

Maximum freshness

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15
Q

Two cap management techniques for VDNS…

A
  1. Pumping over
  2. Punching down
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16
Q

Fermentation temperature for Muscat-based VDNs is…

A

15°C for white VDNs to ensure fresh fruits

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17
Q

Fermentation temperature for Grenache-based VDNs is…

A

28°C for red VDNs to ensure extraction

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18
Q

Unaged Muscat-based VDNs have the aromas of…

A

Grapey & floral - peach, pear and honey

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19
Q

Unaged Grenache-based VDNs have the aromas of…

A

Blackberries, raspberry & plums

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20
Q

Aging of VDNs can be kept in _____ barrels and _______ topped to encourage oxidative characteristics.

A

Old oak barrels and not topped up

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21
Q

Two VDN appellations in the Rhone

A
  1. Muscat de Beaumes-de-Venise
  2. Vin Doux Naturel Rasteau
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22
Q

Muscat are planted in _____ facign slopes for shelter from the Mistral winds

A

South-east facing slopes

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23
Q

Describe a typical Muscat de Beaumes-de-Venise

A
  • Always unaged
  • Low alcohol - around 15%
  • Protectively made to keep freshness
  • Primary aromas of blossom, grape, peach and honey
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24
Q

A significant producer in Beaumes-de-Venise

A

Domaine des Bernardins

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25
Q

Describe a typical VDN Rasteau

A
  • Red, rose with the saignee method or white
  • Unaged or oxidative
  • V ripe with almost jammy fruit flavours
  • Unaged can have notes of cherries and plums
  • Oxidative show dried fruits and nutty hints
  • Med alc of 16-18%
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26
Q

Languedoc Muscat VDNs are all made of _______ in an ____ style.

A

Muscat Blanc a Petit Grains in an unaged style

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27
Q

Because of higher altitude and cooler climate, Languedoc VDNs tend to have ____ acidity, ______ body and more ________ aromas.

A

Languedoc VDNs have higher acidity, lighter body and more stoney fruit and floral aromas.

28
Q

VDNs make up _____ % of Roussillon AOC production.

A

45% Roussillon AOC production are VDNs

29
Q

Grenat

A

Unaged red VDNs from Maury

30
Q

Blanc

A

Unaged white VDNs

31
Q

Rimage

A

Unaged red VDNs from Banyuls

32
Q

Tuille

A

Oxidatively aged red VDNs from Maury

33
Q

Traditionnel (VDN)

A

Oxidatively aged red VDNs from Banyuls

34
Q

Ambre

A

White VDNs aged oxidatively

35
Q

Hors d’age

A

Red and white VDNs that have been aged oxidatively longer than Tuile or Ambre wines

36
Q

Rancio

A
  • Denotes having the “rancio” character
  • Leather, wood varnish, strong coffee
37
Q

Banyuls AOC Traditionnel VDNs

A
  • Min 50% Grenache Noir, but can also include Grenache Blanc and Grenach Gris
  • Oxidatively aged
  • Red and white
38
Q

Banyuls VDN grapes are grown on steep terraced ____ slopes.

A

Schist

39
Q

Significant producer of Banyul AOC

A

Domaine Vial-Magneres

40
Q

Banyuls Grand Cru AOC Traditionnel VDNs

A
  • Red only
  • 75% Grenache Noir
  • Matured oxidatively for min 30 months
  • Above 30mos can be labelled Hors d’age or Rancio
41
Q

Maury AOC Tuilles

A
  • Min 75% Grenache Noir
  • Red or white
42
Q

Muscat de Rivesaltes AOC

A
  • The largest appellation in Roussillon
  • Exclusively unoaked white
  • Muscat Blanc & Muscat of Alexandria
43
Q

Rivesaltes AOC

A
  • All range of VDN styles
  • Whites can only be made of 20% Muscats, the rest must be a blend of Grenache Blanc and Gri, Macabeu and Malvoisie
44
Q

Significant producer of Rivesaltes AOC

A

Domaine Cazes

45
Q

Most of Rutherglen Muscat producers today are _____ run.

A

Family run for generations, most with their house style

46
Q

Three key procuders of Rutherglen Muscat are

A
  1. Pfeiffer Wines - lighter fresher
  2. All Saints - intense & luscious
  3. Morris - intense & luscious
47
Q

Climate of Rutherglen, inland Victoria

A

Warm continental

48
Q

Moderating influend of Rutherglen

A
  • Cool air descending from the Victorian Alps
  • Warm days in the growing season ensures max ripeness
  • Long dry autums means high level of sugar in grapes
49
Q

Harvest time for Rutherglen Muscat

A

Mid-March and May

50
Q

Different fruits picked at different times in Rutherglen to gain a _____ of flavours

A

Combination of fresh Muscat aromas and extra-ripe dried fruit flavours

51
Q

Botryis is _______ in Rutherglen Muscat.

A

Not desired - organa marmalade doesn’t work well with the style

52
Q

______ aromas should be obvious even in the most aged of Rutherglen Muscat.

A

Grapey aromas, the signature of Muscat

53
Q

Crushed Muscat are fermented _______briefly to ________ the pulp and realease sugar and flavours.

A

Fermented on skin briefly to break down the pulp

54
Q

______ may be added to the juice to help fermenting Rutherglen Muscat.

A

Enzyme

55
Q

Cap management techniques used in Rutherglen include…

A
  1. Punching down
  2. Pumping over
  3. Rotary fermenters
56
Q

Fermentation of Rutherglen Muscat is stopped once reaching _____% abv and drained off skin.

A

intense & luscious

57
Q

A neutral fortifying spirit of _____% abv will be added to the lightly fermented juice to fortifiy to ____% final abv.

A

96% abv spirit added to fortify to 17.5% final abv

58
Q

Rutherglen Muscat is matured in _______ vessels, often in ______ conditions.

A

Aged in very old Oak vessels, often in warm conditions

59
Q

Two types of oak barrels for ageing Rutherglen Muscat

A
  1. Large round or oval casks of 1,300 to 9,000 L
  2. Smaller barrels of 180-500 L
60
Q

Some houses use a modified ______ system to produce Rutherglen Muscats.

A

Solera system

61
Q

Four classifications for Rutherglen Muscat

A
  1. Rutherglen Muscat - avg 3-5yo, RS 180-240 g/L
  2. Classic Rutherglen Muscat - avg 6-10yo, RS 200-280 g/L
  3. Grand Rutherglen Muscat - avg 11-19yo, RS 270-400 g/L
  4. Rare Rutherglen Muscat - min 20yo, RS 270-400 g/L
62
Q

Describe a typical Rutherglen Muscat (3-5yo).

A
  • Medium amber or tawny
  • Pronounced aromas of raisins, figs,dates and sweet spices
  • Uimissable grape aromas
  • Med(+) acidity, med alc, pronounced intentsity
63
Q

Describe a typical Gand and Rare Rutherglen Muscat (10+ yo).

A
  • Brown in colour
  • Pronounced nutty, treacle, liquorice characters
  • Lusciously sweet and sticky
  • Med+ to high acidity
64
Q

Once fully matured, Rutherglen Muscat ______ benefit from futher bottle ageing.

A

Does not benefit from further bottle ageing.

65
Q

Muscat of Rutherglen Network

A
  • Grower association
  • Estabilished 1995

WSET D5 (5 decks)

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