VDN's

Question 1

What are VDN’s?

Answer 1

Vins doux naturel

Fortified wines with a min 15% abv
Generally sweet with up to 100g r/s or more

Question 2

Where are VDN’s produced?

Answer 2

Southern Rhône - muscat beaumes de Venise.

Languedoc - Muscat de Saint Jean de Minervois

Roussillon- 
rivesaltes AOC 1936
Muscat de Rivesaltes 1956
Maury 1936
Banyuls 1936
Banyuls Grand Cru 1962 - France’s finest and most complex VDN.

Question 3

Climate

Answer 3

Warm Mediterranean
325 sunshine days
Warmest area in France

Question 4

Geography

Answer 4

Hilly region with mountains on three sides creating an Amphitheater.

Pyrenees creat a rain shadow and block a lot of wind and rain.

Large durinal swing as cold air descends from the mountains at night.

Rugged landscape, some vineyards at 600m - altitude affects acidity and freshness (more of it).

Question 5

Three rivers

Answer 5

Agly, Tet and Tech

Question 6

Grapes

Answer 6

Muscat de Rivesaltes - muscat de Alexandria and Muscat Blanc a Petit Grains

Banyuls - Grenache Noir 50%
Banyuls Grand Cru - Grenache Noir 75%

Also Grenache Blanc and Gris for Ambre style.

Question 7

Weather

Answer 7

Sunny and warm - drought risk

Windy - 8 different winds - minimize disease risk.

Tramontane wind from the north helps shrivel grapes and reduce yields.

Question 8

Soils of Roussillon?

Answer 8

Varied soils, generally quite poor and give lower yields.

A lot of iron rich sand and red water retaining clay (Rousse means red)

Question 9

Yields?

Answer 9

20-30 Hl/ha

Question 10

Fortification

Answer 10

Mutage sur grains

Fortified in skins to extract more tannin, macerated for up to 5 weeks.

Fortified to around 18%medium (fortified scale)

Question 11

Muscat de Rivesaltes

Answer 11

AOC In 1936

70% of Frances muscat production

Sweet

Aromas of peach, orange blossom, honey, honeysuckle.

Full bodied, rich texture

Question 12

Maturation - reductive production

Answer 12

produced reductively. Topping up wines in barrel and tanks to minimize oxygen exposure.

Primary red fruit aromas, fruity fresh and clean.

Can benefit from bottle age

Question 13

Maturation - oxidative production

Answer 13

Ambre (white) or Tuile (Red) styles

If Rancio is on the label than they have been extremely oxidized and maderised.

Fig, toffee, coffee, chocolate, nuts, Rancio (rancid butter)

Some producers will leave them outside exposed to the sun to accelerate aging.

Question 14

Must weight at harvest

Answer 14

252g /lt

Question 15

Maury AOC

Answer 15

High inland in schist at the northern limit of cotes du Roussillon.

Concentrated and tannic when young

Deeper in color than banyuls

Question 16

Banyuls AOC

Answer 16

Steep schist terraces

Very old vines suited to harsh hot conditions

Min 50% Grenache

No min aging requirement

Question 17

Banyuls Grand Cru AOC

Answer 17

Min 75% Grenache Noir

Carignan, Syrah and cinsault also allowed

30 months min in oak

No Rancio indication

Dry/ sec/ Brut (if under 50g r/s)

Question 18

Notable producers

Answer 18

Mas Amiel - Maury
Les Vignerons du Maury - Cooperative who dominates production

L’Etoile - Banyuls
Domaine du Mas Blanc - Banyuls