The process of producing Sauternes is a unique and intricate one that requires careful attention and patience. As an expert sommelier and brewer, I have had the privilege of witnessing and participating in this process firsthand. Allow me to take you on a journey through the development of Sauternes, from the moment the grape is harvested to the creation of this exquisite wine.
1. Harvesting the Grapes:
The first step in the process of Sauternes begins with the careful selection and harvesting of the grapes. The grapes used in Sauternes are primarily Semillon, Sauvignon Blanc, and Muscadelle. These grapes are left on the vine until they reach a stage of ripeness that is unlike any other wine production. The grape will successively reach three stages: golden, candied golden, and candied rot. It is during the final stage, candied rot, that the grapes are at their peak for producing the most exceptional Sauternes.
2. Selective Harvesting:
To extract the best flavors and aromas from the grapes, the harvesters employ a technique known as selective harvesting. Rather than harvesting the entire bunch at once, they carefully pick and separate the grapes. This means that they may harvest part of the bunch and leave the rest on the vine, allowing it to continue ripening. By doing so, they ensure that only the most ripe and concentrated grapes are used in the production of Sauternes.
3. Noble Rot:
The key to the unique character and sweetness of Sauternes lies in the development of noble rot, also known as botrytis cinerea. This is a beneficial mold that affects the grapes, causing them to shrivel and concentrate their sugars. The presence of noble rot is essential in the production of Sauternes, as it brings forth complex flavors of honey, apricot, and marmalade. The grapes affected by noble rot are carefully hand-picked, selecting only the finest and most botrytized grapes.
4. Pressing and Fermentation:
Once the grapes have been harvested, they are gently pressed to extract the sweet juice known as must. This must is then transferred to fermentation vessels, typically oak barrels, where the natural yeasts present on the grape skins initiate the fermentation process. The fermentation of Sauternes is a slow and controlled process, allowing for the development of complex flavors and the preservation of natural sweetness.
5. Aging and Blending:
After fermentation, the young Sauternes is aged in oak barrels for an extended period. This aging process can range from a few months to several years, depending on the desired style and quality of the final product. During this time, the wine undergoes further development, with the flavors and aromas becoming more integrated and refined. Some Sauternes producers also practice blending, combining wines from different vintages to achieve a consistent and harmonious flavor profile.
6. Bottling and Maturation:
Once the aging process is complete, the Sauternes is ready for bottling. The wine is carefully transferred to bottles, and in some cases, it may undergo further maturation in the cellar before being released to the market. Sauternes is known for its exceptional longevity, and with proper storage conditions, it can continue to evolve and improve for decades.
The process of Sauternes is a labor of love, requiring meticulous attention to detail and a deep understanding of the grapes and their unique characteristics. From the selective harvesting to the development of noble rot and the careful aging, every step in the process contributes to the creation of this extraordinary wine. As a sommelier and brewer, I am constantly in awe of the craftsmanship and dedication that goes into producing Sauternes, and I am grateful for the opportunity to savor and share this exceptional wine with others.