Additive question

This rosé is delicious. It’s bright, clean, fruity and zesty. Visit the producer’s website and you’ll learn that the owners of the estate are Jacques Seysses, founder of Domaine Dujac, and Aubert de Villaine, co-owner of Domaine de la Romanée-Conti, mucky mucks (as my mother would say) from Burgundy. Believing good wine was possible in Provence, they shopped, bought a vineyard and starting making wine from the local grapes, including cinsault, which dominates in this wine.

The website says two different things about the composition of the wine; either it is 100 percent cinsault or a blend of cinsault, syrah and merlot.

In the philosophy section of the website it says:

The rosé is made entirely of Cinsault. About half of the grapes are pressed directly while the other half is put in tanks during a few hours for skin contact. This maceration brings a bit of colour and allows the extraction of more aromatic precursors.

After pressing, the must is cooled and left to decant for a period of 24 hours with the addition of enzymes. This process helps to bring purity and finesse to the rosé and eliminates potential green flavours and tannins. After decanting, the must is fermented in tank and the temperature is kept between 18 and 20°C. After fermentation, the wine is racked and only the fine lees are retained. The wine then spends the winter on the lees, before being bottled in the spring.

The Triennes rosé aims to be about 12-12.5% alcohol and the style is fresh and light, without an excess of acidity.

An enzyme? This is the first time I’ve seen someone actually put the additives in the wine description. Is it like saying we throw a few oak chips in there?

I know that the One Woman 2007 rosé was made with an enzyme. So I called up John Levenberg. He’s now a consulting winemaker all over the country and the winemaker since March 2008 for a new venture here on the North Fork, One Woman. One Woman’s first vintage was 2007 and they made a gewurztraminer and a rosé.

The enzyme John used was AR-2000, but more specifically a glycosidase, a white powder that can be added to the must or post fermentation. As John patiently explained, with only throwing in a few references to six-carbon rings, an sidase enzyme cleaves molecules. In this instance sugar molecules from the highly aromatic monoterpenes, and frees them up so the smell and taste is enhanced. As an example he gave linalool, a terpene humans are very sensitive to. It’s used in Froot Loops.

The enzyme works best with varieties that are aromatic to begin with. For further study, check out this scientific paper.

End of chemistry lesson. Thanks John.

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