24.2.2022
EN
Official Journal of the European Union
C 88/63
Sauvignon B – Sauvignon Blanc Sauvignon Gris G – Fié Gris Sémillon B
8.
Description of the link(s) The geographical area benefits from favourable, relatively homogeneous climatic conditions for grape production and is close to large water bodies (the Atlantic Ocean, the Gironde Estuary, the valleys of Garonne and Dordogne), which play an important role in regulating the temperature.
However, the oceanic influences that help mitigate spring frost weaken as one moves away from the sea and the large valleys towards the forested areas of Landes, Saintonge and Double in the Périgord.
These special features explain why vineyards are sparse on the northernmost and southsouth-westernmost boundaries of the geographical area.
This area extends over the territory of 497 of the 538 municipalities of the department of Gironde, excluding the south-western part of the department, which is reserved for forestry rather than winegrowing.
The Bordeaux grape varieties, grown in an oceanic climate, have needed stakes (échalas) since the 17th and 18th centuries, followed by widespread trellising to ensure a well-distributed grape harvest and sufficient leaf area for proper chlorophyll synthesis and optimum ripeness.
Harvesting at optimal ripeness guarantees an excellent sugar-acidity balance, which is necessary for the freshness of the wines and good secondary fermentation.
The various types of soils and exposure profiles have led to the selection and adaptation of different varieties according to the characteristics of the environment, and they explain the historical focus on blended wines.
Four distinct types can be identified: — clay limestone and marly limestone soils, which are very widespread on the hillside slopes ideal for the Merlot N variety; — siliceous soils mixed with clays and calcareous elements that are perfect for the Merlot N and Sauvignon B varieties, for example; — leached soils (‘boulbènes’) with fine siliceous elements, which make up lighter soils suitable for the production of base wines from white varieties; — gravelly soils made up of gravel, water-worn quartz and relatively coarse sands forming well-drained terraces that are warm and ideal for vines and the Cabernet Sauvignon N variety in particular.
The winemakers manage the blending process by relying on their experience from the separate vinification of the varieties.
The blends are composed with great skill, taking into account the varieties and vintage to ensure a degree of consistency between the acidity and the fruitiness of the wines.
The clarity of the juices can be guaranteed by preserving the grapes intact from the harvest onwards and during transport and by following the detailed pressing rules laid down in the product specification.
Limited sulphitation is essential in ensuring the quality of the secondary fermentation.
Ageing wines on lees gives them tertiary aromas that enhance their complexity.
Bordeaux’s port and the close historical ties with other nations soon gave rise to strong and structured trade.
The region’s vineyards have always been oriented towards the rest of the world.
In benefiting from and spreading technical innovations and fostering the dynamism of their holdings, they have managed to strengthen, develop and export their know-how, while preserving age-old practices.
Starting with the establishment of privileged links with England in the 12th century and until the conquest of Asian markets, now open to wine products, Bordeaux winegrowers have been able to adapt to changing markets while respecting the local environment of the vines.
The products are highly diverse and the ‘Crémant de Bordeaux’ wines, whose volumes are growing, are proof of this dynamism.
Despite only accounting for part of the Bordeaux region’s wine production, ‘Crémant de Bordeaux’ wines illustrate the rich potential of these traditional grape varieties and the local winegrowers’ historical ability to adopt winemaking and innovation techniques.
Whether white or rosé, ‘Crémant de Bordeaux’ wines combine Bordeaux varieties with traditional wine-making methods involving secondary fermentation.