A question was sent to the WineHog on Facebook: Could you kindly share some details on what makes vins d’émotion? Change of style by winemakers? Change of climate? Curiously yours…
This is a complex, but also very interesting, question.
For me, a vin d’émotion has the tension and energy that move your mind and palate. It has the liveliness and character that make you want another glass – or another bottle, or another case.
What makes a vin d’émotion?
This is not simple; some growers never manage to make an emotional wine. The parameters of the equation are complex, and while generally universal, need adaptation depending on a given year’s weather.
The grapes should have good phenolic ripeness. The extraction should be adequate but nowhere near over the top; this is a delicate balance.
Add to this that the vineyard and grapes should deliver a foundation of energy; organic or biodynamic farming often delivers more freshness, energy, and acidity. Additionally, some clones and rootstocks are more likely to produce a vin d’émotion. Not all vineyards can produce truly emotional wine, as the rootstock and clone are not capable of delivering the required energy and vividness. Or so it seems at least!
In other cases, the vines are simply too young, the yields too high, or the viticulture sub-optimal.
Sulphur levels are also an issue, as very high sulphur will close down a wine’s expression, curbing its energy and in the end precluding it from being a vin d’émotion.
Weather and viticulture also influence the outcome, via their effects on phenolic ripeness.
Hope this expands the topic at least.