Vin Doux Naturels

Question 1

Name the regions VDNs come from and their climates

Answer 1

Roussillon (majority of production): Mediterranean climate, warmest and driest of the VDN areas. Influenced by Tramontane wind. All of which leads to greater transpiration from the grapes. Banyuls on the coast, Maury in north of region at 100-400m foothills of Pyrenees.

Southern Rhone: Mediterranean, planted on south-east facing slopes that are sheltered from the Mistral and aids ripening.

Languedoc: Muscat de Frontignan on the coast at low altitude and is warm. Muscat de St-Jean-de-Minervois in north-east corner of Minervois at 250-300m elevation and climate is more continental.

Question 2

What are the 5 styles of Roussillon VDNs?

Answer 2

Grenat (Maury) / called Rimage in Banyuls: unaged red and white

Tuilé / Traditionnel: oxidatively aged red

Ambré: oxidatively aged white

Hors d’âge: oxidatively aged for longer than Tuilé or Ambré. Red or white.

Rancio: rancio character (leather, wood varnish, strong coffee). red or white.

Question 3

Rules of Banyuls Grand Cru AOC

Answer 3

Same area as Banyuls

Must be all red

Minimum 75% Grenache Noir

Matured for minimum 30 months

Longer ageing qualifies for Hors d’âge or Rancio

Question 4

Rules of Banyuls AOC

Answer 4

Red wines must be 50% Grenache Noir but can include Grenache Blanc and Grenache Gris.

Question 5

Characteristics of Muscat Blanc à Petits Grains vs Muscat of Alexandria

Answer 5

MBAPG: smaller berries, more concentration, tolerant to dry weather so suited to Mediterranean climate with little rainfall in growing season

Alex: wines less refined than blanc so plantings in decline. Larger berries but can accumulate high levels of sugar. But also relatively tolerant to dry weather.

Both susceptible to powdery mildew, botrytis bunch rot

Question 6

Vineyard management practices and harvest for VDNs

Answer 6

Shaded canopy for Muscat destined for images styles to prevent sunburn and shrivelling

Yields max 30 hl/ha. (small)

Law - Minimum 14.8%abv potential alcohol. Want to pick with as much retained acidity as possible to balance sweetness.

Usually hand-harvested, several passes through to optimize picking at ripeness.

Late harvest or botrytis not desired

Question 7

Minimum residual sugar of Muscat based VDNs

Answer 7

100-125 g/l

Question 8

Minimum residual sugar of Grenache based VDNs

Answer 8

45g/l

In practice often around 100

Question 9

What abv are VDNs fortified to?

Answer 9

15-18% abv

Question 10

Summary of stylistic difference between Maury and Banyuls

Answer 10

Maury: richer, sweeter, more oxi

Banyuls: fresher