What is Flor?
Flor is a buoyant, living yeast biofilm that can form on the surface of wines which are stored over a period of time. The flor itself is primarily composed of Saccharomyces yeast (the same family of yeast that ferments the wine although it is a distinct and physiologically different strain) alongside other yeasts and bacteria sustained by the oxygen exposure above and the wine below.
This flor spontaneously develops on the surface of a wine when it is left in contact with oxygen. If you’re looking to bring this about, this is encouraged by leaving a headspace in a wine barrel or tank (in other words, by not completely filling the vessel).
Flor formation depends on the composition of the wine, with alcohol level, nutrients, oxygen levels, temperature (15-20C) and season all playing a part. Indeed, from Jerez in southern Spain to the mountainous Jura region of eastern France, moderate warmth plays a major part in activating the development of flor on the surface of the wines (it is most active in spring and autumn).
Flor initiates biological changes in the wine and the film, or velum, protects the wine from oxygen and oxidation – this method is referred to as biological aging.
The flor also slowly consumes/metabolizes dissolved oxygen in the wine as well acetic acid (VA), ethanol (alcohol) and glycerol therein.
All in all, this means the wines are perceived as being dryer on the palate with more tension, and a leaner mouthfeel. Flor-aged wines have increased acetaldehydes which give aromatic characteristics of dried and bruised apples, a nutty character (blanched almonds) and perceptions of a salty, briny character.
Why do we love it/ use it?
One of Amy’s greatest wine memories is tasting at a Sherry bodega in Jerez, with warm winds blowing in through the material curtains draped over the windows; the smell of the earth floors; and tasting sample after sample of incredible, intriguing flor-aged wines. It was incredible how they were so dry, defined and complex.
What was also amazing was just how sensitive each vessel and its biofilm was to the environment and the seasons, producing the bone-dry, nutty Fino inland, versus the saline crispiness of Manzanilla closer to the coast.
Flor aging has so many intriguing and, frankly, desirable aspects, not least given the natural basis for its microbiological development. This aging process shifts the wine away from its primary fruit character towards a distinctive, complex savoury/saline character, focused on the core of the wine.
We also like the dryness it brings – amplifying and focusing the energy and texture in the original wine while also adding layers of complexity as well as new and intriguing aromas.
In short, it's a method that, if you can get it to work, produces delicious and different wines with a hallmark all of their own!
If you’re intrigued by this and want to know more, we recommend trying the likes of Jerez Fino, Manzanilla and Amontillado, Jura Vin Jaune, Szamorodni, Vernaccia de Oristino DOC, grower champagnes such as Gaspard Brochet, Selosse and Vouette & Sorbée.
We enjoy the wines, we would love to hear from you email us hello@halcyonwines.nz
Ngā mihi nui
Amy and Olly