4 Madeira Flashcards
(45 cards)
Describe the terroir of Madeira
CLIMATE
- Warm summers 20-22c and mild winters 16-17c –> winter dormancy on warmer sites = problem
- Rainfall in autumn and winter
- Mountains up to 1,800m
- North and centre of island are cool and wet (>3000mm ) –> vigour
- South - drier and warmer
Topography
- Altitudes up to 800m
SOIL
- Volcanic soil with high nutrients –> vigour
How large is Madeira?
74,000 ha of which 540ha are planted
What impact did powdery mildew and phylloxera have on the grape varieties grown?
Devasted vineyards in c19th
Producers replaced afflicted VV with American and hybrid vines –> quality
EU schemes encouraged replanting of VV
How are grape varieties classified?
Recommended - tend to be VV, includes Tinta Negra which was introduced post-phylloxera
Authorised - mainly varieties introduced post-phylloxera
Describe Tinta Negra and which wines it is used to make.
- Most planted
- Introduced post-phylloxera
- High yielding, easy to grow
- Can state variety on label since 2015 - mainly used for wines with sweetness label, not varietal label
- Makes wine of all sweetness
Describe Sercial and which wines it is used to make.
- Limited plantings
- Late ripening - often picked last esp. on cool sites
- Resistant to powdery mildew, vulnerable to botrytis bunch rot
- Liable to poor fruit set
- High acid
- Driest styles
Describe Verdelho and which wines it is used to make.
- 2nd most planted VV
- Susceptible to botrytis, coulure, downy + powdery mildew
- High acid
Describe Boal and which wines it is used to make.
- Umbrella for number of varieties –> Boal Cachudo = Malvasia Fina
- Likes warm sites - altitude, south
- Susceptible to drought - irrigation
- Semi-sweet wine
Describe Malvasia and which wines it is used to make.
Umbrella term
Malvasia Candida historically the most important
- MC very susceptible to powdery mildew - yield –> only small plantings
Malvasia de São Jorge most planted
- Relatively high yields
- Susceptible to botrytis
Describe Terrantez and which wines it is used to make.
- Limited planting
- Susceptible to powdery mildew, botrytis
- Picked early to avoid the above, when it reaches 9% potential ABV
How are vineyards planted, trained and trellised?
Planted on terraces - steep slopes
Trained and trellised on pergola –> air flow –> fungal disease in humid climate
- -> other crops can be grown on land underneath
- -> some vineyards use cordon-trained, VSP-trellised
Which diseases are prevalent and why?
Fungal diseases - downy mildew, botrytis, Phomopsis
Humid and warm climate
Describe how and where irrigation is used
Rainwater collected in centre of island and channelled to the drier south
What are the typical yields and why?
150 hL/ha - high due to fertile soil and irrigation
When is harvest? How is it carried out? What is the min potential alcohol?
Set by IVBAM - end of August / start of September
By hand due to topography
Min 9% ABV, an average of no more than 11% ABV
Describe the typical winemaking process.
- Grape sorting –> weight, health, potential alcohol, rep from IVBAM present
- Destemmed and crushed
- Skin contact: depends on producer and style
- Fermentation: stainless steel with ambient yeast
- Fortification
- -> timing depending on desired sweetness
- -> 96% ABV grape spirit –> neutral
- -> May be purchased on open market but quality checked by IVBAM
- -> fortified to 17-18% ABV
- Fined - usually with either bentonite, gelatine, albumin
- Filtered - usually with diatomaceous earth
- Tasting: to determine quality and choose route for maturation
What styles are more likely to see skin-contact before and during fermentation?
Medium sweet + sweet styles
Tinta Negra
Describe the Estufagem maturation process.
- Wine heated in temp controlled SS vessels - estufas
- Heated to 40-50c using heating coil or water jacket for min of 3 months
- IVBAM seal vessels and break seal at end of maturation
- Some ullage usually allowed to allow oxidation
- Cool, filtered, rested for 6-12 months
Describe the style of wine produced by the Estufagem process and the min period before the wine may be sold.
Baked or stewed, relatively fast and wine isn’t as complex as canteiro process but quality has improved significantly
Mainly used for 3 and 5 year old Tinta Negra wine
May not be sold until 31st of October in two years after harvest
Describe the Canteiro maturation process.
- Old oak vessels in warm environment e.g. loft or warehouse heated by sun
- Temp between 25-40c
- 400-700L with some ullage –> oxidation
- Young wines in warmer conditions then moved to cool area when older
- Evap despite high humidity due to temps –> slow increase in ABV to 19-20%
- -> concentration of sugar, acid, aromas
- -> higher VA
- -> barrels topped up to managed oxidation
- Longer, resource-heavy process
What is min period before Canteiro wine may be sold?
Three years from the 1st of Jan following harvest
Describe the IVBAM regulated process of additional ageing.
May be aged beyond minimum in SS, large wood vessels or demi-johns –> oxidation
5 years extra ageing = EU subsidy, IVBAM seals and unseals vessel
Producers may check and adjust wine with IVBAM supervision
Can apply for an additional extension to subsidy in five-year increments
Describe the impact of the maturation process on Madeira.
Colour goes brown gradually
Primary –> tertiary dried fruit
Warm conditions –> speed oxidation –> caramelisation of sugar
Range of flavour, dependent on style, age and quality –> apricot, raisin, caramel, chocolate, nuts, smoky
Describe the role of blending.
Vintage, vineyard sites and barrels blended
Consistency - minimise vintage and barrel variation
Balance - balance structure via different vineyards and ages
Complexity - wines of different ages or maturation techniques
