Viniculture in Bourgogne

• Sorting the grapes
• Twice in vineyard, once in winery
• Pickers paid by the day, not the ton

• De-stem: most destem to high degree but not completely
• Crush berries or leave whole
• Cold maceration (extracts aromas)
• Adjusting the must (concentration, chaptalization, acidification)
• Chaptalization up to 2%
• Ferment in wood or stainless steel
• Yeast selection (wild yeast is the norm for PN and CH)
• Cap management (punch down/pump over)
• Extended maceration after fermentation (extracts polyphenols for better aging of red wine)
• Malolactic fermentation and maturation (battonage for CH)
• Oak considerations
• Racking
• Fining and Filtering
• Cold stabilization
• Bottling 12-24 months after vintage

Whole clusters using modern ladder presses

• Gentle pressing using vertical or ladder press
• Most destem for more fruit character but some use whole clusters to add flavor and complexity
• Press wine is combined with free run wine

• Origin: Bourgogne uses French oak exclusively; more northerly forests are preferred because they have finer grain with more subtle influences
• Air drying time: 2-3 years considered ideal to leech out harshness
• Toast level: most Bourgogne barrels have light to medium toast
• Cooperage: different temperature and time used to toast oak
• % New Oak: major consideration; depends on vintage and wine

• Village AOC: 0-20%
• Premier Cru: 20-50%
• Grand Cru: 50-100%

Tonnellerie Francois Frere

• Wine is put in barrels and MLF occurs naturally over a long (1 year) period
• May warm the cellar to help start MLF
• In new world, MLF occurs much faster by adding bacteria

• Skin contact (maceration pelliculaire)
• It takes several hours for flavors in cells next to skin to leech into juice

• Pressing: red wine is pressed after fermentation with skins; press white wine before fermentation to avoid skin contact
• Fermentation temperature: 30-32ºC (86-90ºF) for PN, 18-25ºC (64-78ºF) for CH
• Fermentation vessel: PN uses vats (allows punch down) vs barrels for CH
• Extended maceration: develops tannins in red wine
• Fining and filtering: not generally not done for PN but is for CH
• Cold stabilization: removes tartrate crystals from white wine

• Punch down a couble times a day at the beginning of fermentation
• Pump over toward the end of fermentation

• Saignee
• Reverse osmosis (extracts water from juice)

• loses some elgance
• loss of very aromatic free run juice
• can concentrate undesireables

When target of 1/3 skin, 2/3 juice is not met

• more juice in vat
• less volume to press
• slight increase in alcohol and acid
• less harsh tannins
• more mellow palate
• more fruit character

• breakup cap
• aeration of must
• heat absorption / better control of heat
• color stabilization
• adds flavor and complexity
• enhance structure and cohesive texture
• lower alcohol
• more traditional

• DRC
• Leroy
• Dujac

• Condition of grapes and stems
• Characteristics of the harvest

• chill must before fermentation to extract color
• naturally chilly at harvest
• usually 3-4 days but some do twice as long
• can lose elegance and differentiation if too long

• Up to 2% alcohol increase is permitted
• Not allowed to chaptalize and acidify same wine
• Enhances mouthfeel

• Develops tannins
• After fermentation for 2-3 weeks

• No. It is rare as sugar, not acid, it usually the problem.
• 2003 was a warm year so acidity was low

• They both clarify wine by removing unwanted elements
• Fining: removes small partcles like unstable colloids (proteins) by adding oppositely-charged agents like egg whites or bentonite clay
• Filtering: removes large particles like yeast, grape cells, and precipitate from fining

• 228 liter barrels allow gentle oxidation
• Size and shape of barrel promotes even maturation
• Slow oxidation reduces tannin astringency, promotes colors, develops aromatic complexity
• Sediment settles in small footprint for easy removal
• Hard short-chain tannins polymerize into softer long-chain tannins

• Fruit tannins reflext terroir and naturally integrate into the wine
• Wood tannins add non-grape elements and remain after the fruit is gone

a chemical reaction in which two or more molecules combine to form larger molecules that contain repeating structural units

• Stirring lees in barrel adds richer texture but hastens development of wine
• Current trend is to mature longer instead of using battonage

• True
• The key to Pinot Noir is tannin

• 1920s by Domaine Bruno Clair
• 100% PN from Cote d'Or with good body, fruit, and bright acidity

• No
• 100% CH from Maconnais with granny smith apple taste and lingering finish

Maconnais