VIN DOUX NATUREL

Question 1

Where are VDNs made and and what is the climate?

Answer 1

PDOs spread through Rousillon, Languedoc and the Southern Rhone.

The climate is mediterranean; the Rousillon being the warmest/dryest due to the Tramontane wind.

Question 2

What are the 3 main varieties for VDN and what are their characteristics?

What are 3 other permitted varieties in Rousillon?

Answer 2

Muscat Blanc à Petits Grains:
- Small grapes&raquo_space; Intense
- Dry weather tolerant
- Susceptible to powdery, botrytis, mites

Muscat of Alexandria
- Larger grapes
- Higher sugar
- Susceptible to powdery, botrytis
- Less refined vs ^ so plantings declining.

Grenache Noir
- Late ripening, pale if not controlled
- High yielding
- Drought resistant
- High sugar
-Susceptible to coloure, downy, botrytis, phomopsis,

Grenache Gris, Grenache Blanc, Macabeu also permitted in Rousillon.

Question 3

What is needed in vineyard management for VDNs and what is the max. yield?

Answer 3

Shady canopy required to limit sunburn and shrivelling

Max. yield is generally 30hl/ha (small)

Question 4

What is the timing, requisite and method for harvest for VDNs? What is not desired?

Answer 4

• No timing listed
• Min potential alc 14.8%
• Mostly hand harvesting, with optional multiple passes
• Late harvest/botrytis not desirable

Question 5

What is the sweetness requirement for VDNs?

Answer 5

Min RS varies by appellation but is generally:
- 100-125 g/L for Muscat
- 45g/L for Grenache (though typ ~100g/L)

Question 6

Describe the typical winemaking process for White Varietal VDNs (5)

Answer 6

1) Skin contact prior to ferment of 6-24hrs may occur for aroma

2) Press and free run may be blended or separate dependent on desired body/texture

3) Fermentation off skins at ~15C; in stainless

4) 95-96% neutral grape spirit added at 5-8% to reach 15-18%

5) Unaged styles are protected from 02 throughout and they also may be chilled, stored, and fermented on demand for freshness

Question 7

Describe the typical winemaking process for Black Varietal VDNs (5)

Answer 7

1) Skin contact throughout ferment, extraction increasing with spirit addition

2) Ferment at ~28C in stainless, promoting extraction and preserving fruit

3) 95-96% neutral grape spirit added at 5-8% to reach 15-18%

4) Maceration may continue post-ferment

5) Pumping over/punching down also optional

Question 8

How are youthful, unaged VDNs matured, vs. oxidatively aged VDNs?

Answer 8

Unaged:
- Stored in closed stainless at cool temps, protected from O2
- Released a few months after ferment

Oxidative:
- Stored in oak barrels without topping for oxidation
- OR Demi-Johns, aka BonBonnes that are not full/unstoppered, left in sun as an option

Question 9

Describe the location, variety and style of wines from Muscat de Baumes-de-Venise.

Answer 9

In the Rhone, planted on terraces on SE facing slopes of the Dentelles de Montmirail, which shelters from Mistral

Unaged style made from Muscat Blanc (whites) [or Muscat a Petit Grains Rouge (Rose/red)]

Med bodied
Med acidity
Low alcohol ~15%
Blossom, grape, peach, honey

Question 10

Describe the location, varieties and style of wines from VDN Rasteau.

Answer 10

Gentle, S-Facing slopes protected from Mistral in the Rhone.

Reds mostly, some white/rose (saignee). Reds must be min. 75% Grenache Noir. Grenache Gris, Blanc, others permitted. Unaged and oxidative styles made.

Low to Med Alc, 16-18%
Juicy, jammy, cherry, plum (unaged)
Dried fruit, nuts (oxidative)

Question 11

Describe the location, varieties and style of wines from Muscat de Frontignan.

Answer 11

Low altitude, SW of Montpellier in Languedoc, very warm. 100% Muscat Blanc

• Unaged style
• Fuller bodied vs other regions
• Tropical notes

Question 12

What are the major appellations for VDN? (9)

Answer 12

Muscat de Baumes-de-Venice
VDN Rasteau

Muscat de Frontignan
Muscat de St. Jean de Minervois

Banyuls AOC
Banyuls Grand Cru AOC
Maury AOC
Rivesaltes AOC
Muscat de Rivesaltes AOC

Question 13

Describe the location, varieties and style of wines from Muscat de St. Jean de Minervois.

Answer 13

250-300m, NE of Minervois in Languedoc. Continental; cooler than Frontignan.

• 100% Muscat Blanc (req)
• Higher acidity
• Lighter bodied
• Stone fruit, floral

Question 14

What are 5 styles/labelling terms specifically used in Rousillon and what do they indicate?

Answer 14

1. Grenat/Rimage - unaged red. With “Blanc” added - unaged white.

2) Tuilé/Traditionnel - red matured oxidatively

3) Ambré - white matured oxidatively

4) Hors d’Âge - red or white matured oxidatively, longer than 2) or 3)

5) Rancio - red or white displaying leather, wood varnish, strong coffee type character

Question 15

Describe the location, varieties and style of wines from Banyuls AOC

Answer 15

Bordering mediterranean and Spain in Rousillon, planted on steep terraced schist slopes.

Mostly reds; small amt of whites. Reds min. 50% Grenache Noir; Grenache Gris & Blanc also permitted

Question 16

Describe the location, varieties and style of wines from Banyuls Grand Cru AOC

Answer 16

Same area as Banyuls; bordering mediterranean and Spain in Rousillon, planted on steep terraced schist slopes.

Min. 75% Grenache Noir; Min. 30 mo. maturation

If aged > min., can qualify for Hors d’Age or Rancio labels

Question 17

Describe the location, varieties and style of wines from Maury AOC

Answer 17

North of Rousillon at 100-400m in Pyrenees foothills, with dark schist soils that store heat

Mostly reds, min. of 75% Grenache Noir

Small amt of unaged whites

Question 18

Describe the location, varieties and style of wines from Rivesaltes AOC

Answer 18

North Rousillon close to Mediterranean coast

Range of red/white styles inc. Grenat, Tuilé, Ambré, Hors d’Âge, Rancio

Whites max. 20% Muscat; Grenache Blanc/Gris, Macabeu, Malvoisie makeup the remainder

Reds = Grenache Noir

Question 19

Describe the location, varieties and style of wines from Muscat de Rivesaltes AOC

Answer 19

Largest AOC in Rousillon, production wise

Often Muscat Blanc and Muscat of Alexandria

Unaged style