| Wine Styles | Cool/Moderate climates • Dry to luscious • Dry or off-dry, H acidity, M alcohol with floral, green apple, lemon (sometimes steely, smoky notes), developing honey, dried fruit, beeswax with ageing • Botrytised: sweet, M(+) body, M alcohol, H acidity with pronounced flavours of cooked citrus, apple with honey notes • Loire Warm climates • Dry, H acidity, M body/alcohol with ripe yellow apple, stone fruit to tropical fruit, vanilla and toast (if aged in oak) • South Africa |
| Key Regions | France: Loire South Africa |
| Viticulture | • Early budding (prone to spring frosts) • Late ripening (affected by autumn rains) • Ripen unevenly: picking in several passes for best quality • Vigorous; if allowed: high yield • For botrytised wines, multiple passes and hand harvest needed • South Africa: for high quality wines, some level of botrytis possible, whereas for high volume wines, regular spray to reduce fungal diseases • Prone to botrytis bunch rot, powdery mildew, trunk diseases |
| Winemaking | Loire • Fermenting in inert vessels (stainless steel or large old oak) at cool to moderate temperature to retain primary fruit • MLF avoided • Aged in neutral containers, not new oak South Africa • High volume >> blended with less valuable varieties such as Colombard >> fermented at 16~18dC >> oak flavours may be added (chips or staves) >>transported in bulk and bottled in target markets • High quality >> 100% CB >> fermented at ~20dC >> lees ageing to add texture >> lees stirring to add body and buttery notes >> barrel ageing to integrate flavours and allow tertiary notes (honey, nutty) to develop (a proportion of new oak for oaked styles) >> bottled in SA and transported to final markets |
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