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D3 Condensed > Bordeaux Copied & Amended > Flashcards

Bordeaux Copied & Amended Flashcards

1
Q

What aromas and flavours would you expect from wines of Haut-Medoc?

A

A core of blackcurrant fruit with cedar notes from Oak. Grippy Tannins

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2
Q

Put the following wines in order of price and quality, lowest to highest

St Emilion,

St Emilion Satellites,

St Emilion Grand Cru Classé ,

St Emilion Premier Grand Cru Classé A,

St Emilion Premier Grand Cru Classé B

A

St Emilion Satellites,

St Emilion,

St Emilion Grand Cru Classé,

St Emilion Premier Grand Cru Classé B,

St Emilion Premier Grand Cru Classé A

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3
Q

How many chateaux are currently ranked as St.-Emilion Premier Grand Cru Classé A?

What about B?

What about Grand Crus Classé?

A

4

14

64

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4
Q

How many 3rd growth chateaux are there in Pauillac?

A

0

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5
Q

When was the first classification of Graves?

A

1953

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6
Q

What are the 4 satellite appellations of St-Emilion?

A

Lussac,

St-Georges,

Montagne,

Puisseguin

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7
Q

Which grape is trypically the last to ripen in Bordeaux?

A

Petit Verdot

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8
Q

Name the two main and one minor grapes used for Sweet wine production in Bordeaux:

A

Semillon, Sauvignon Blanc

Minor - Muscadelle

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9
Q

What IGP encompasses Bordeaux and nearby regions?

A

Atlantique IGP

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10
Q

3 sweet white wine appellations on the eastern side of the Garonne?

A

Loupiac, Ste-Croix-du-Mont, and Cadillac.

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11
Q

From north to south name the 8 appellations of the Left Bank

A

Medoc

Haut-Medoc

St.-Estephe

Pauillac

St.-Julien

Listrac-Medoc

Moulis-en-Medoc

Margaux

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12
Q

What is the appellation located at “A”?

A

Pessac-Leognan

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13
Q

Name the two leading appelations of the ‘right bank’.

A

St. Emilion and Pomerol

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14
Q

What kind of wine is produced under the Graves Superieur AOP?

A

Sweet white wines.

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15
Q

Where is Loupiac AOC located, and what kind of wine is produced there?

A

Entre-Deux-Mers, Bordeaux.

Sweet white wines.

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16
Q

What is “en primeur”?

A

An annual event where Bordeaux wines are offered as futures.

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17
Q

5 Top Producers in Pomerol?

A

Chateau Pétrus

Chateau Le Pin

Chateau Lafleur

Vieux-Chateau-Certan

Chateau Trotanoy

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18
Q

What two rivers border Sauternes AOC?

A

The Garonne

The Ciron

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19
Q

What does Cabernet Sauvignon add to a Bordeaux blend?

A

Color, Tannins, Power, structure and longevity.

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20
Q

What name is given to the most northerly part of Medoc?

A

Bas-Medoc

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21
Q

When was the first classification of St-Emilion?

A

1955

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22
Q

Describe a high-end wine from St. Emilion

A

Full-bodied red wine based on Merlot w/some Cabernet Franc.

Med-High tannins

Soft, rich mouthfeel

Complex red berry fruit/plum aromas that evolve into tobacco/cedar.

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23
Q

What are the 3 grapes used for Sauternes production and what do they contribute to the wine?

A

Semillon: thin-skinned, susceptible to Botrytis, ages well.

Sauvignon Blanc: acidity and flavors.

Muscadelle: aromas of exotic perfume.

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24
Q

Which commune in the Médoc has the most classified growths?

Which has the most First Growths?

A

Margaux

Pauillac

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25
Q

Where are you likely to find the very best white wines in Bordeaux?

A

Pessac-Leognan

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26
Q

As of 2008, what are the 5 communes that may list their name in the Cotes de Bordeaux appellation?

A

Blaye, Francs, Castillon, Cadillac, Sainte Foy

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27
Q

In what, and for how long, are the best sweet wines of Bordeaux fermented and matured?

A

In a moderate-high % of new oak barrels for 18-36 months

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28
Q

Name two benefits of Gravel soil

A

Good drainage, so water isn’t retained.

Gravel soils tend to be warming.

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29
Q

Name the 4 “Premiers Grands Crus Classé A” of the 2012 St. Emilion Classification

A

Chateau Ausone

Chateau Cheval Blanc

Chateau Pavié

Chateau Angelus

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30
Q

What style of wine is produced in the following appellations:

Margaux

Pomerol

Sauternes

Pessac-Leognan

Entre-Deux-Mers

A

Margaux: Dry Red

Pomerol: Dry Red

Sauternes: Sweet White

Pessac-Leognan: Dry Red/White

Entre-Deux-Mers: Dry White

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31
Q

What does Cabernet Franc add to a Bordeaux blend?

A

More tannic than Merlot, less muscular and assertive than Cabernet with med+ to high acidity

Herbal spice and red fruit aromatics.

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32
Q

Which Ocean Current warms Bordeaux?

A

The Gulf Stream

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33
Q

Name the most highly rated area in Graves

A

Pessac-Leognan

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34
Q

The Atlantic brings high levels of rainfall and humidity to Bordeaux, what 3 risks does this bring?

What helps to protect the vineyards from these rains?

A
  1. Rain can disrupt flowering and fruit set
  2. Dampness can promote rot
  3. Rain at harvest time can dilute flavours

Coastal pine forests.

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35
Q

What are “croupes”?

A

Gravel mounds in Bordeaux uncovered by the Dutch during their drainage work in the 1600’s.

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36
Q

Put the following appellations in order from North to South:

Sauternes

Médoc

Barsac

Pomerol

Fronsac

A
  1. Medoc
  2. Fronsac
  3. Pomerol
  4. Barsac
  5. Sauternes
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37
Q

What are the broad categories of soils on the Right Bank, and what are they made of?

A

Valley Floor: Gravel & Limestone (wines w/ high tannins)

Clay & limestone sites - Most prestigious sites (More structure)

Sandy Sites (Lighter Bodied Wines)

E.g Petrus has heavy clay soils = Structured wines.

Clay retains water - Creates a cooler mesoclimate - Positive for mid-ripening Merlot

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38
Q

What are the 3 major and 3 minor white grapes allowed in Bordeaux?

A

3 Major: Semillon, Sauvignon Blanc, Muscadelle.

3 Minor: Ugni Blanc, Merlot Blanc, Colombard.

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39
Q

Generally speaking what is the main difference between the soils of the left bank and the right bank?

A

Left bank predominately gravelly

Right bank predominately clay / limestone with gravelly outcrops

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40
Q

What does Merlot add to a Bordeaux blend?

A

Adds softness and fleshy, juicy texture.

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41
Q

How are the best Bordeaux red and white wine aged?

A

In 225 ltr Barriques, usually a mix of new and old oak.

Red: Up to 2 years in barrel.

White: 12-16 months in barrel.

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42
Q

How is Rosé wine labelled in Bordeaux?

A

Bordeaux Rosé or Bordeaux Clairet

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43
Q

Which is the only Medoc First Growth not to sell its wines “en primeur”?

A

Chateau Latour

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44
Q

The climate in Bordeaux is maritime. What does that mean?

A

Low continentality, low diurnal, rain all year long

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45
Q

In Bordeaux, what are “Courtiers”?

A

Brokers of wine who supplied the chateaux with financial backing in exchange for control over the actual trading of wine.

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46
Q

How would you describe Bordeaux climate?

What parallel is it located on?

A

Moderate Maritime

45th Parallel

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47
Q

Which grape is trypically the first to ripen in Bordeaux?

A

Merlot

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48
Q

What is ‘Clairet’?

A

A deeper coloured Rose wine with fuller body made by longer maceration.

a darker, more aromatic style of rosé that evokes the original claret wines shipped to England in the Middle Ages.

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49
Q

How are wines from Pauillac generally characterized?

Which 3 First-Growths are found there?

A

Cabernet Sauvignon-based wines that are structured and long-lived.

Chateau Latour, Chateau Mouton-Rothschild, Chateau Lafite-Rothschild.

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50
Q

What is the minimum acquired alcohol level and sugar in g/L for Sauternes?

A

12% abv

45g/L

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51
Q

Name the 3 Sweet Wine appelations within Graves Superieur.

A

Sauternes

Barsac

Cerons

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52
Q

Chateau Lafite is associated with which wine/vineyard area?

A

Bordeaux/Medoc

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53
Q

What is the difference between “coulure” and “millerandage”?

What are they caused by?

A

Coulure: Uneven set. Occurs when a significant number of berries do not set after flowering. Caused by cold weather during flowering or mineral deficiency.

Millerandage: “Hens and Chicks” or Uneven ripening. Grape clusters with berries that vary in size and number of seeds. Caused by cold weather at flowering, mineral deficiency, or disease.

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54
Q

What are the 6 red grapes allowed in Bordeaux?

A

Cabernet Sauvignon,

Merlot,

Cabernet Franc,

Petit Verdot,

Malbec,

Carmenére.

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55
Q

Traditional barriques in Bordeaux contain how many liters?

A

225

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56
Q

What is the main taste difference of Pomerol Vs Saint Emilion wine?

A

Pomerol tends to be richer with a spicier blackberry fruit character

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57
Q

What is the “Bordeaux Mixture” and what are its ingredients?

A

A spray applied to vines in oder to prevent fungal disease.

Lime, copper sulfate, water.

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58
Q

What is the name of the original classification of the best red and white wines of The Medoc and Sauternes?

How are wines in this classification referred?

Who commissioned this ranking?

What data did they use to structure the rankings?

A

1855 classification

Crus Classé

Napoleon III

Record of the prices each property’s wine commanded; the higher the price, the higher the ranking.

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59
Q

What are 3 synonyms for Malbec, and where are they used?

A

Côt: Cahors

Pressac: Bordeaux Right Bank

Auxerrois: Loire Valley

60
Q

Which river does St-Emilion border?

A

The Dordogne

61
Q

What is the process of ‘Passerillage’?

A

French term for leaving grapes on the vine past normal harvest so that they dry up and concentrate their flavours

62
Q

What is Malbec known as in the Right Bank?

In Cahors and the Loire Valley?

A

Right Bank: Pressac

Cahors: Côt

Loire Valley: Auxerrois

63
Q

What type of soil would you expect in Haut-Medoc and Pessac-Leognan?

A

Gravelly, slightly more sandy towards the south.

64
Q

Chateau Petrus is associated with which region/vineyard area?

A

Bordeaux/Pomerol

65
Q

From which region does Chateau Cheval Blanc come?

A

Bordeaux - St. Emilion

66
Q

What does Petit Verdot add to a blend?

A

Color, depth and exotic perfume;

67
Q

In which commune of the Médoc is Chateau Lafite produced?

A

Pauillac

68
Q

Top 5 recent vintages of the Médoc?

A

2005

2009

2010

2015

2016

69
Q

What is the main difference between Bordeaux and Bordeaux Superieur?

A

Superior has slightly stricter appelation rules and has a higher alcohol content than plain Bordeaux

70
Q

What style do wines from St-Julien generally deomstrate?

A

A more elegant style.

71
Q

How are wines from Margaux generally characterized?

A

Often described as feminine, with an emphasis on floral bouquet, exotic character and finesse.

72
Q

How are wines from St.-Estephe generally characterized?

A

Sturdy and full-bodied, with a slightly higher percentage of Merlot.

73
Q

What are the 5 First Growths of Bordeaux?

Which Chateau is unusual and for what reason?

A
  • Latour
  • Lafite-Rothschild
  • Mouton-Rothschild (not originally classified as a First Growth in 1855, later added in 1973)
  • Margaux
  • Haut-Brion
74
Q

What 2 terms can be applied to wines outside the Crus Classé classification?

What are the differences bewtween them?

A

Cru Artisan and Cru Bourgeois.

Cru Artisan: Reserved for smaller estates (smaller than 5 ha), the list is reviewed every 10 years. Wines must be from 1 of the 8 Medoc communes.

Cru Bourgeois: A superior designation that must be applied for each year; applies only to the individual wine and not the entire estate. Wines must be from 1 of the 8 Medoc communes.

75
Q

Within the context of Bordeaux, what is unique about the classification system in St-Emilion?

A

It forms part of the appellation system.

76
Q

What 3 components dominate the soil of Pomerol?

What is the subsoil made from?

What is the French term for this specific subsoil?

A

Clay, Sand and Gravel.

Subsoil: Iron pan and Rich Clay (Crasse de Fer / literally “Iron Dirt/Grime”)

77
Q

Cabernet Franc is most associated with which appellation in Bordeaux?

A

St. Emilion

78
Q

What is the most planted grape in Bordeaux?

A

Merlot

79
Q

Where, specifically, is the Lafite-Rothschild estate situated?

What are the 3 major vineyard areas?

A
  • The northern end of Pauillac, close to Cos d’Estournel in St-Estephe.
    1. Hillsides around the chateau.
    2. “Les Carruades” plateau to the west.
    3. 4.5 ha in St-Estephe (technically entitles to the Pauillac appellation.)
80
Q

How are Chateau Lafite-Rothschild and Chateau Latour geographically situated in Pauillac?

How do the wines differ stylistically?

A

Chateau Lafite-Rothschild: Very northern end of Pauillac, near St-Estephe.

Chateau Latour: Very southern end, near St - Julien.

Wines from Lafite-Rothschild tend to be smooth, finessed, perfumed, polished.

Those from Latour trend towards firmness, solidity, power.

81
Q

Why is 1982 such a historically significant vintage in Bordeaux?

What was the vintage like, on the whole?

A
  • Rise of Robert Parker as an unequivocally influential critic. Identified the importance of the vintage, encouraged people to buy as much 1982 as they could.
  • This brought a huge cash-flow into Bordeaux, marking the end of the “Old Era” and the beginning of Modern Bordeaux; producers began focusing on power and richness, leading to more manipulation of the wines and attempts to recreate this historic vintage.
  • Long, hot, dry year yielding rich, ripe, opulent wines.
82
Q

What are 2 hallmarks of wines from Chateau Latour?

A
  • Very slow to mature; highly tannic in youth.
  • Remarkably consistent, equally impressive in vintages considered great, average or even disappointing.
83
Q

Describe the soil and topological factors that contribute to Petrus’ power and opulence:

A
  • Iron-rich clay soils (crasse de fer) give the wines power and structure.
  • Clay helps retain water, creates a cooler mesoclimate ideal for early-ripening Merlot.
  • Average age of vines = 45 years.
  • Located on a gentle slope which aids in draining.
84
Q

What is unique about the composition of Petrus’ wine?

A

Almost entirely Merlot, whereas much of Right Bank wine is Merlot blended with Cabernet Franc.

85
Q

Merlot?

A
  • Merlot (56%)
    • Progeny of Cabernet Franc
    • Early flowering (frost risk), coulure risk and prone to rot
    • Responds to damp, cool soils that retain moisture (St Emilion, Pomerol, Entre deux Mers)
    • dominant in Right bank and in the cooler northern Medoc (St Estephe)
    • Medium to full bodied (full bodied in top estates) and medium tannins
    • Flavours – medium to pronounced intensity fruit- strawberry, red plum with herbaceous flavours in cooler years – cooked blackberry, black plum in hotter years)
    • medium to high alcohol
86
Q

Cabernet Sauvignon

A

· Cabernet Sauvignon (20%)

o Progeny of Cabernet Franc and Sauvignon Blanc

o Small sized berries with thick skin and large pips – concentrated phenolics

o Long Ageing potential and affinity for oak

o Moderate yields, deep coloured, tannic, full bodied with pronounced intensity violet, blackcurrant, black cherry flavours, aromas: tomato leaf, herbaceous, menthol

o Medium alcohol and high acidity/tannins

o dominant in Left bank

87
Q

Cabernet Franc

A
  • Cabernet Franc (10%)
    • Co parent of Cabernet Sauvignon and Merlot
    • Prefers cool inland climates
    • A role in Left bank but larger role in Right bank wines
    • Buds and matures early, hence easier to ripen fully than Cabernet Sauvignon
    • Earlier maturing than Cabernet Sauvignon

Contributes light-medium body, high acidity, medium to pronounced intensity red fruit (redcurrant, raspberry), floral (violet) aromas – and leafy aromas if not fully ripened with medium tannins

88
Q

Petit Verdot

A
  • Petit Verdot (1%)
    • Late ripening – later than Cabernet Sauvignon
    • Thick skinned, disease resistant
    • Makes concentrated, tannic, spicy, deeply coloured wines in riper seasons
    • Out of favour but a valuable contributor in warmer seasons with its tannic structure and powerful flavours
    • Generally less than 5% of a Bordeaux blend
89
Q

Cot/Malbec

A
  • Cot/Malbec (1%)
    • Sensitive to coulure, frost, downy mildew and rot!
    • Not in favour in Bordeaux
    • Typically, the wines have:
      • Medium to pronounced levels of violet, red/dark plum fruit
      • Med to medium + acidity, medium to high tannins
      • Very deep colour – deep ruby to purple
    • Has the disadvantages of Merlot in cooler seasons without the elegant flavours
90
Q

Semillon

A
  • Semillon (6%)
    • Mid ripening varietal
    • Thin skinned - susceptible to botrytis/noble rot
    • Can carry high yields
    • Wines:
      1. Light intensity apple, lemon – and if under ripe grassy flavours
      2. With a medium body, medium alcohol, medium to medium + acidity
    • Golden/copper toned grape variety
    • Easy to cultivate, vigorous, resistant to coulure & disease
    • Used in Bordeaux:
      1. Bordeaux AOC dry whites from Entre-deux-Mers
      2. Often blended with Sauvignon Blanc in dry wines (Graves)
      3. Adds richness, colour and pronounced honey and dried fruits notes in sweet unfortified wines (Sauternes, Barsac) – and it also moderates the more intense flavours and high acidity of Sauvignon Blanc in these wines
91
Q

Sauvignon Blanc

A
  • Sauvignon Blanc (6%)
    • Green skinned
    • Buds early and ripens early
    • Vigorous rootstock – use low vigour rootstock and canopy management
    • Wines:
      1. Grassy, green fruits, elderflower with high acidity, light-medium body
      2. Blended with Semillon to give high acidity and intense aromatic flavours
92
Q

Muscadelle

A
  • Muscadelle (1%)
    • Minor constituent in sweet white wines
    • Used exclusively in blends to add fruitiness (grape aromas/muscat) and perfume
93
Q

The Bordeaux vineyard area?

what changes are occurring/

A
  • Size: 110,000ha = #1 AOC area under vine in France before Rhône
  • Has been a recent reduction in total vineyard area – govt. sponsored vine pull scheme – oversupply of basic Bordeaux AOC wines
  • Concentration of ownership with:
  • Avg holding going from 5ha in 1987 to 14.5ha in 2011
  • 23% biggest vineyard owners own 64% of vineyards
94
Q

The vineyard practices of Bordeaux?

what density of plantings

A

Vineyard methods:

  • Guyot training system – CANE PRUNING:
    • single arm (St Émilion)
    • or double arm (Médoc) on low wires
  • Vine density 4,500 - 10,000 vines/ha
    • Density is higher on top estates where land is expensive and the low fertility of the soil and moderate climate help to control vigour
    • Specialised equipment is needed to manage these vineyards
  • Easy mechanization because flat land
  • Majority of vineyards harvested by machine excl. for sweet wine for bunch selection and triage
  • Canopy management is needed due to the disease pressure of a humid maritime climate
    • Leaf removal – generally later in the season to avoid burning the bunches
    • Bunch thinning
      • to allow better sunlight onto the bunches, less overlapping and control yield
      • not popular anymore – instead aim to prune to lower bud numbers to lower yield
95
Q

average yield of Bordeaux?

A

50 hL/ha

96
Q

at harvest - grape selection?

A
  • Grapes selection at harvest:
    • Only for high quality wines
      • Firstly in the vineyard by the hand pickers
      • Secondly at the winery (“triage”) – on a sorting table or optical sorter
    • At high end wineries they aim to pick separately where they have differences in quality levels so they can high grade the fruit into individual small parcels
97
Q

What are the different options taken during the fermentation process in Bordeaux?

A
  • Fermentation
    • Almost always destemmed
    • In closed vats (Cuves) with pump overs normally
    • Cultured yeasts used
    • Different vessels – wood, SSteel and Concrete
    • Temperature control – higher than new world – up to 30 degrees max.
    • Early drinking styles:
      • Mid-range fermentation temperatures
      • Short time on skins after fermentation, 5-7 days
      • Achieves good primary fruit without too much tannin extraction
    • Ageworthy styles
      • Mid-range to warm fermentation temperatures
      • 14-30 days on skins after fermentation
      • This allows more tannin extraction and structure to the wine
    • Sometimes extended maceration for colour and tannins
98
Q

for Pressing - what is the process for high quality red wines?

A

· Pressing

  • The free run juice is drained off
  • Pressing using pneumatic presses, modern vertical or hydraulic presses

The press wine (like the free run) is put into a 225 litre barrel (barrique)

99
Q

How is MLF treated in red winemaking in Bordeaux?

A
  • MLF
    • In tank for inexpensive wines and also because it is safer than risk MLF not going through
    • In wood – you can achieve better integration of oak into the wine – done by many top estates but run the risk of MLF not going through in barrel if too cold
    • Some wineries will heat their cellars to assist MLF to go through
    • Note: because for en primeur the wines will be tasted in Spring next year so many top estates will inoculate to ensure MLF goes through rapidly
100
Q

Maturation for red wines is key in Bordeaux - how is it different between entry level and high quality wines?

A
  • Maturation
    • Entry level
      • aged in stainless steel, concrete vats, large vats for 4-6 months
      • Oak chips may be added
    • High quality
      • Matured in French Oak barriques
      • Mixture of first, second and third use barrels
      • Top estates will use up to 100 percent new Oak
      • Matured for 18 to 24 months, racked every three months normally
      • Some use microoxygenation instead of racking, to soften the tannins
    • Barrel selection and handling
      • Winemakers normally opt for a range of coopers to add complexity
      • Level of toast is medium to medium plus
101
Q

Blending - the timing? different depending on need?

A
  • Blending
    • Most estates, if showing in the spring ‘en primeur’ tastings, blend over winter
      • Gives a near final blend for showing
      • Plus declassifies parcels for the 2nd or 3rd labels or for sale as bulk
    • Minority of estates wait until a few months before bottling
      • Better able to assess each component
    • Many of the top estates work with a winemaking consultant who primarily assists with the blending process (Michel Rolland)
102
Q

reverse osmosis - why is this used sometimes?

A
  • Concentration through reverse osmosis
    • higher alcohol, smooths harsh tannins, stablilizes colour.
    • Wines more approachable in youth. Important in cool vintages.
103
Q

What are the two methods of Rose production in Bordeaux and the two different styles that go with that?

A
  • two styles made in Bordeaux
    • deeply coloured, full bodied, traditional CLAIRET
      • made with younger vines or,
      • short maceration and bleeding off method, i.e. saignee
      • traditionally made with Merlot or Cabernet Sauvignon
    • lighter coloured Rose – a newer style
      • more likely direct pressed off – i.e. red fruit put straight in the press and pressed off straight away
104
Q

Why is botrytis cinerea affected fruit so much better than late harvest or chaptalised wines?

A
  • Botrytis works to improve quality by:
    • Alters considerably the flavour and aroma of the finished wine
    • Stimulates the production of glycerol
    • Slightly increases the concentration of tartaric acid
    • Reduces the water content of the grapes by over 50%
    • Increases the concentrations of sugar in grapes
    • Due to the above the wine made from botrytis affected fruit is different to just late harvest or sweetened wine
    • Key points are increased complexity of flavours, the additional texture from the glycerol, and naturally high sugar levels balanced by good levels of natural acidity
105
Q

What additional costs does a classed growth have in the wine production versus an entry level Bordeaux?

A
  • A classed growth has many additional costs:
    • Increased vine density
    • Harvest costs
    • Higher viticultural costs
    • Lower yield
    • Rigorous grape selection
    • Barrel ageing
106
Q

What proportion of Bordeaux wine is exported?

Biggest export market?

what % is cooperative production?

A

2/3rds! with less than half of that staying in the EU

China biggest market since 2010

25%

107
Q

White wine vinification - this is a long answer - go through the steps and the options for inexpensive vs. premium white wines.

A
  • picking – can be done by machine or by hand so long as the fruit quality is good
  • after arrival at the winery, firstly crushed or just destemmed
    • pressing immediately
      • maximum freshness, less phenolics taken into the juice
    • or left on skins after crushed/destemmed up to 24 hours
      • gives more aromatic and phenolic complexity
      • need good clean grapes or else off flavours taken into the juice
  • Early drinking styles
    • Cool ferment in stainless steel tanks to maintain aromatics and freshness
    • Remain in tank (most likely racked off gross lees) for a few months
    • Then clarified, cold stabilised and bottled
  • Premium styles
    • Left on fine lees for 6 to 12 months
    • Gives more weight and complexity
  • Highest quality styles
    • Fermented and aged in barriques – proportion of new oak
    • Lees stirring (batonnage) to give good lees contact and avoid off flavours – struck match (sulphidic notes (which is sometimes seen as a positive style feature)
  • On all of the above styles – MLF may or may not be blocked depending on whether the winemaker wants to keep the acidity and freshness in the wine
108
Q

The process in the vineyard of making sweet white wine in Bordeaux?

A
  • In the Vineyard
    • Yields need to be kept low in the vineyard – down to 1/3rd of average yields
    • Achieved by pruning to low bud numbers and then bunch thinning any damaged or diseased fruit to ensure the likelihood of grey rot is minimised
    • Maximum yield is 25hL/ha – but most top estates only achieve 10hL/Ha.
    • Chateau d’Yquem is around 9 hL/Ha.
    • Picking has to be hand and well trained to only pick the noble rot affected bunches
    • Depending on the season and the end product pickers may make multiple passes through a vineyard
    • Picking may run from September to November
    • How much botrytis ends up in the wine depends on:
      • The seasonal conditions
      • Location of the vineyards in relation to where mists form
      • Willingness of the estates to wait for the optimum time for botrytis
      • Ability of the estate to pick in multiple passes
    • Why is botrytis cinerea affected fruit so much better than late harvest or chaptalised wines?
      • Botrytis works to improve quality by:
        • Increases the concentrations of sugar in grapes
        • Reduces the water content of the grapes by over 50%
        • Slightly increases the concentration of tartaric acid
        • Stimulates the production of glycerol
        • Alters considerably the flavour and aroma of the finished wine
      • Due to the above the wine made from botrytis affected fruit is different to just late harvest or sweetened wine
      • Key points are increased complexity of flavours, the additional texture from the glycerol, and naturally high sugar levels balanced by good levels of natural acidity
109
Q

The sweet wine making in the winery - what are options for premium and inexpensive wines?

A
  • In the winery
    • Treated like a white wine
    • Chaptalisation is allowed in many of the regions but not used by quality focussed Chateaus
    • Fermented in a mixture of stainless steel, concrete tanks and barriques
      • Fermentation in top quality regions like Sauternes stops naturally once alc. reaches 14% due to the high alcohol
      • In lesser regions, like Loupiac, the fermentation may be stopped by chilling, addition of SO2 or sterile filtration
    • Aged for varying periods in these vessels
    • Top quality wines
      • Typically barrel fermented – better integration of oak and fruit flavours
      • High portion of new oak and barrel aged for 18-36 months
      • Amount of new oak varies from 30 to 50 percent – but d’Yquem is 100%
    • Lesser quality wines – stored in tank (unoaked) and released a year later
110
Q

Name the Premium Crus of 1855 classification?

A

PREMIERS CRUS – translates to ‘First Growth’

Château Haut-Brion (in Graves)

Château Latour

Château Lafite-Rothschild

Château Mouton-Rothschild (since 73 only) Château Margaux

111
Q

What is the hierarchy for Cru Bourgeois from the recent 2018 vintage review?

A
  • From Vintage 2018:
    • Cru Bourgeois
    • Cru Bourgeois Supérieur
    • Cru Bourgeois Exceptionnel
    • The term will be used for FIVE years then a new assessment done
    • Starts with the 2018 vintage and runs from then for five years?
112
Q

Graves classification?

A
  1. Graves 1959 Classification
  • Graves first classified in 1953 then amended slightly in 1959
  • No hierarchy -> all wines are ‘cru classé’
  • 16 Château with 13 reds and 9 whites (Includes Ch Haut-Brion)
  • All within the Pessac Leognan region
113
Q

The reds and whites made under the Bordeaux AOC - what are they mainly made from and taste like?

A
  • Red wines
    • Typically from Merlot
    • Medium intensity red fruit, high acidity, medium+ tannins, medium body and medium alcohol
      • White wines
    • Increasing amounts of Sauvignon Blanc
    • Medium intensity, gooseberry and lemon fruit, medium body high acidity and medium alcohol
114
Q

Bordeaux Superieur AOC - what is the designation mean in terms of differences to Bordeaux AOC?

A
  • Bordeaux Supérieur AOC: Bordeaux AOC +0.5%; mainly reds but can be white.
    • Maximum yields for Bordeaux Supérieur AOC:
    • 59hL/Ha for Reds (vs. 60 hL/Ha for Bordeaux AOC)
    • Four times more Bordeaux AOC Red made than Bordeaux Supérieur red
    • Generally more concentrated and ambitious than Bordeaux AOC
    • Aged in oak for at least 10 months
115
Q

Cotes de Bordeaux AOC - what are the communes under this AOC?

A

COTES DE BORDEAUX AOC

  • Created in 2009 for a group of appellations, right bank and entre-deux-mers
  • They are: Blaye, Castillon, Francs, Cadillac
  • Can call themselves: Blaye Cotes de Bordeaux, etc
  • For red wines – the maximum yield is 55hL/Ha and 52hL/Ha if commune name attached
  • Red wines similar in price and style to Medoc AOC
  • White wines are also allowed
  • MERLOT is the dominant varietal
  • Plus MALBEC is in 10% of its hectares – unusually high percentage
116
Q

What do Medoc and Haut Medoc AOCs have in common?

A

Medoc + Haut Medoc AOCs

  • Red wine only
  • Maximum yield is 55 hL/Ha.
  • Can only sold after mid June in the year following harvest
  • Both located on the left bank of the Gironde, north of Bordeaux
117
Q

Medoc AOC - detail the AOC, soils, wines

A

MÉDOCAOC (●) – 5,000ha / 37m btls

  • Was traditionally called Bas-Medoc – which means lower Medoc
  • North of St Estèphe
  • Soils predominantly clay with some gravel but not as well-drained and heavier
  • Almost equal portions of Merlot and Cabernet Sauvignon
  • Can be earthy, rustic and even a bit lean.
  • Majority sold in bulk to coops or the Bordeaux trade for generic wines
  • Some quality wines from individual Châteaux e.g. Potensac, Les Ormes Sorbet and Vieux Robin.
118
Q

Haut-Medoc AOC?

A

HAUT-MÉDOCAOC (●) – 4,500ha / 30m btls

  • Just North of St Estèphe down to the outskirts of Bordeaux
  • More Gravel soils – warm and free draining
  • Cabernet Sauvignon 50%, Merlot 44%
  • Best wines have same deep colour, concentration and ageing potential as classed growths
  • Includes 6 communal appellations,
    • 4 are famous and for red wine only @ 57hL/Ha.:
      • St Estèphe
      • Pauillac
      • St Julien
      • Margaux
    • Two are not famous:
      • Listrac
      • Moulis
119
Q

Typically what do the wines from Haut Medoc taste like?

A
  • Typically the wines from the Haut Medoc and communes are:
    • Pronounced intensity
    • Blackcurrant, green bell pepper (especially cooler areas), red plum fruit
    • with vanilla and cedar oak notes
    • Medium to high alcohol
    • High tannins and medium+ body
120
Q

St Estephe AOC?

A

Saint-Estèphe AOC (●) – 1,200ha / 8.3m btls

  • Most northerly
  • More Merlot than other communes, at 40%
  • Cabernet is 50%
  • Gravel + limestone + clay soils mean less draining and cooler soils which delay ripening
  • Higher acidity in the fruit
  • Style softened with more Merlot
  • Due to cooler climate, has a reputation for ‘rustic’ wines that take time to soften the tannin
  • Use of concentration techniques (including reverse osmosis)
  • The wines are split by:
    • 54% Crus Bourgeois (e.g Ch Haut Marbuzet, Meney, De Pez),
    • 20% classed growths
      • Montrose 2nd, Cos d’Estournel 2nd
      • Calon Segur 3rd
      • Lafon Rochet 4th
      • Cos Labory 5th
    • 17% for the only cooperative in the area
121
Q

Pauillac AOC

A

Pauillac AOC (●) – 1,200ha / 8.1m btl

  • Deep gravelly soils and close proximity to Gironde
  • considered the best in Haut Médoc.
  • Cabernet Sauvignon territory w powerful concentrated, long-lived reds – high tannin and high acid wines
    • 62% planted of Cabernet Sauvignon
    • Top estates have up to 70-80 percent in the blend
  • 3 of the 5 first growths:
    • Latour,
    • Lafite Rothschild
    • Mouton-Rothschild
  • 85% of the wines produced are ‘Cru Classe’ – the highest portion in Haut Medoc
122
Q

Saint Julien AOC

A

Saint-Julien AOC (●) – 900ha / 6m btls

  • 2 well-exposed & well-drained gravelly plateau on Gironde estuary;
  • smallest of Médoc’s top 4 communes – 900 Ha.
  • Most homogeneous and reliable communes
  • Cabernet Sauvignon dominates plantings but wines show more mellow fruit and balance
  • Wine style between powerful structure of Pauillac and finesse of Margaux
  • 80% of vineyards owned by 11 high profile Château committed to high level of quality
  • No first growths but ‘Cru Classe’
    • 5 x 2nd, Gruaud-Larose, Leoville-Barton
    • 2 x 3rd
    • 4 x 4th growths - Talbot
  • that represent 80% of St Julien production
123
Q

Margaux AOC

A

Margaux AOC (●) – 1,500ha / 9m btls

  • Largest, most southerly & most isolated communal appellation; 5 villages incl. Margaux
  • Varied soils (limestone, chalk, clay and sand) but fine wines mostly from gravelly soils
  • Best wines = deep colour, structure of top Médoc w a silkier texture and elegant perfumes
  • Several Châteaux have failed to keep up with quality improvements
  • Slightly less Cabernet Sauvignon planted here – but it is still predominant - % not given
  • Ripens earlier than Pauillac and up to 7-10 days earlier than northern Medoc appellations
  • 1st Growth Chateau – Chateau Margaux
    • famous Chateau building,
    • 75% Cabernet, 20% Merlot, 5% Cabernet Franc + Petit Verdot
    • Making a dry white wine from 100% Sauvignon Blanc
    • Revived from 1978 onwards
  • 2ndgrowths:
    • Rauzan-Ségla,
    • Rauzan-Gassies,
    • Durfort-Vivens,
    • Lascombes,
    • Brane-Cantenac.
  • 3rdgrowths,
    • Desmirail,
    • Ferrière,
    • Dubignon-Talbot
    • Chateaux Palmer
      • Officially a 3rd growth
      • Has been a consistent quality performer for Margaux
124
Q

Listrac AOC

A
  • Listrac AOC (●) – 650ha / 4.8m blts
    • Cool limestone-clay soils – less gravel than other communes
    • Red wine only
    • Maximum of 45 hL/Ha. (40hL/Ha is the max for other Haut Medoc communes)
    • Further from Gironde estuary – less of a moderating influence
    • Merlot more planted vs. Cabernet Sauvignon
    • Dominated by the Listrac co-operative
    • but also 20 Châteaux incl. Rothschild’s Chateau Clarke
125
Q

Moulis AOC - small commune in Haut Medoc - what characteristics and name a key winery

A
  • Moulis AOC (●) – 600ha / 4m btls
  • Smallest communal appellation – red wine only
  • Further from Gironde estuary
  • High proportion of limestone and clay + some gravel to the east
  • No classed growths, best wines from Cru Bourgeois e.g. Ch Chasse Spleen
126
Q

Graves AOC - where is it, what is it known for, what are the red wines predominantly made from ?

A

GRAVES AOC (●●) – ~3,000ha / 24m btls

  • Large region extending 50km south of Bordeaux along the left bank of the Garonne;
  • Only region equally famous for whites & reds
  • Whites on sandy soils and reds on gravelly soils
  • Cabernet-dominated wines are lighter in body and earlier maturing than Medoc
  • Increasing amount of red wine being made here (~1700 Ha RED to 700 Ha WHITE)
  • Graves supérieur is another appellation for sweet wines.
127
Q

Pessac-Leognan AOC

A

PESSAC-LÉOGNAN AOC (●●) – 1,600ha / 9m btls

  • Created in 1987 for the most celebrated part of the Graves district, directly south of the town of Bordeaux
  • Most urban wine area in Bordeaux; mostly red wine production
  • Home to only 1855 first growth outside of Médoc: Chateau Haut Brion
  • Contains all of the properties included in 1959 Graves classification
  • Production:
    • Max 54hL/Ha
    • 1400 Ha of red grape production
      • Cabernet Sauvignon dominant
      • With some Merlot and Cabernet Franc
    • 270 Ha of white grape production – planted mainly on sandier soils
128
Q

Pessac has a reputation for white wine production - describe the wines and varietals

A
  • White Wine production (20%)
    • Reputation for the best dry white wines in Bordeaux
    • Made from Sauvignon Blanc, Sauvignon Gris, Semillon and Muscadelle (typically Sauvignon Blanc/Semillon blends)
    • Typically gooseberry, lemon, grapefruit with vanilla and clove
    • Using Barrel fermentation and maturation
    • The wines age over decades
129
Q

Red wine in Pessac Leognan is similar to what communes?

A
  • Red Wine production (80%)
    • Distinct aroma of Minerals, Smoke and ‘warm bricks’
    • Similar in style and price to the four prestigious Medoc communes
130
Q

the specific mesoclimate of Sauternes?

A
  • Specific mésoclimate
    • all communes close to two rivers (Ciron & Garonne).
    • In the Autumn, the cool spring-fed Ciron meets the warmer Garonne
    • evening mist form and linger until late morning when the sun burns them away
131
Q

What is the viticulture environment for Sauternes AOC?

A
  • Viticultural
    • Soils are heavy gravels and heavy clays
    • Semillon
      • 80% of plantings
      • Thin skinned
      • Very susceptible to botrytis
    • Sauvignon Blanc
    • tiny amount of Muscadelle
    • Very small yields - max 25hl/ha yields
    • Chateau d’Yquem 9 hL/ha
    • Selective hand harvesting, with multiple passes and ‘triage’ (hand sorting at winery)
132
Q

Wine production for Sauternes AOC - what varietals, time in oak and how large is the AOC for sweet wines in Bordeaux

A
  • Wine production
    • Largest sweet wine AOC – 50% of all production in Bordeaux
    • from Sémillon / Sauvignon Blanc / Muscadelle;
    • chaptalisation permitted in weaker vintages
    • the wines
      • Sémillon
        • typically 80% of the blend.
        • Provides the rich broad flavours
      • Sauvignon blanc brings acidity & freshness.
      • Muscadelle for aromatics
    • 18 to 36 months in oak (30 to 100% new)
    • Very costly to make due to time consuming and labour-intensive harvests
133
Q

A tasting note for Sauternes - write one out.

A

TASTING NOTE:

  • Medium golden
  • Pronounced aromas of citrus peel, honey, tropical fruit (mango), vanilla oak
  • Full bodied with high alcohol, medium to medium+ acidity
  • Sweet finish
  • Good to outstanding
  • Mid-priced to super premium
134
Q

Sales of sweet white wines - current trajectory? and changes to producers

A

Sales of Sweet white wines

  • Sauternes and many other sweet wine producing areas have experienced a drop off in sales over the last 30 years
  • Some producers are therefore changing over to produce more dry white wines, i.e. Chateau Climens
135
Q

Entre deux Mers AOC - where is it, soils, what wines are under this AOC ?

A
  1. ENTRE-DEUX-MERS AOC (●) – 1,300ha
    • Second largest appellation in hectares – long way second though to Bordeaux AOC
    • Clay and sandy soils
    • Max. yield of 65 hL/Ha
    • Most vineyards use the Lenz Moser high vine trellising system
    • ONLY whites mainly from Sauvignon blanc usually blended with Sémillon, Muscadelle & Ugni blanc
    • 2nd largest dry white AOC after Bordeaux AOC w around 100,000hl/yr
    • NB: reds from the area not allowed in AOC -> sold under Bordeaux and Bordeaux Superieur AOC
    • In fact the Entre-deux-Mers district has become the chief source of Bordeaux AOC red wines
136
Q

Cote de Bordeaux AOCs on the Entre Deux Mers?

A

CÔTES DE BORDEAUX AOCs on the ENTRE DEUX MERS (●)

  • Right bank of the Garonne, north of Ste Croix du Mont
  • Part of Cotes de Bordeaux since 2007 – Cadillac Cotes de Bordeaux and Premieres Cotes de Bordeaux
  • Cadillac Cotes de Bordeaux
    • reds mainly from Merlot, blended w Cab Sauv and Franc
    • Fruity, medium-bodied wines to be drunk within 3-5 years
  • Premieres Cotes de Bordeaux – sweet white wines
137
Q

Right bank soil is mainly ? soil

what does the soil and climate suit?

What is a typical varietal blend?

A

Limestone and clay

Merlot and Cabernet Franc

Typical right bank blend: 60% Merlot 30% Cabernet Franc 10% Cabernet Sauv (Ch. Pavie)

138
Q

What the five soil types seen in St Emilion?

A
  1. Limestone plateau > most top vineyards e.g. Clos Fourtet
  2. Côtes:
    • slopes off the Plateau made of clay-limestone
    • Ausone, Pavie, Angelus
  3. Graves:
    • gravelly, pebbly soils in the northwest, bordering w Pomerol
    • Cheval Blanc, Ch Figeac
  4. Sables: sandy plateaux west and east of town > lighter + shorter lived
  5. Dordogne plain: alluvial gravels directly below town > lighter + shorter lived
139
Q

Saint Emilion Grand Cru AOC - how does it differ from the Saint Emilion AOC

A

Saint Émilion Grand Cru AOC (●) :

  • Same geographical delimitation but higher min abv, lower yields and approval by tasting panel required.
  • Own classification system; key estates include Ch Ausone, Angélus & Cheval Blanc.
  • Vineyard: maximum of 46hL/Ha
  • Wine Production: minimum of 20 months oak ageing
140
Q

St Emilion satellites - name them and what variety dominates?

A

St Emilion satellites: Lussac / Montagne / Puisséguin / Saint Georges Saint Émilion AOC (●) – 3,900ha

  • 4 villages = northern extension of St Emilion hills & can add ‘St Émilion’ as a suffix
  • Same limestone-clay soils but later ripening cycle so autumn weather more critical
  • Wines Merlot-dominated, slightly more rustic
  • Numerous small producers
  • The co-operative ‘Les producteurs reunis’ – 40% of Lussac & 20% Puisseguin production
  • Montagne-St Emilion largest division.
141
Q

Pomerol - where is it?

A

Pomerol AOC (●) – 800ha

  • Small but prestigious appellation
  • Maximum yield is 49hL/Ha.
  • North-east of Libourne and North-west of St Emilion
142
Q

the soils and varietals of Pomerol

A
  • Viticultural
    • No limestone but gravel, sand and clay
    • early ripening zone for Merlot (80% of plantings)
    • mostly small estates – 6.5Ha.
    • 49 hL/Ha. max yields
143
Q

Wines of Pomerol?

A
  • Wine production
    • Red and black plum, with noticeable vanilla and clove new oak flavour
    • High alcohol, medium+ to high acidity, medium+ to high tannins
    • Due to their tannin, acidity and high fruit concentration the wines age for many years
144
Q

Top Chateau of Pomerol

where are most of the top Chateau in Pomerol?

A

Petrus

top Chateaus are on the clay, gravel soil plateau

145
Q

Cotes de Bourg AOC

A
  • Côtes de Bourg AOC (●●) - 3,900ha
    • Right bank of the Gironde opposite Margaux
    • Hilly limestone and clay terrain w slightly warmer climate and one of the lowest rainfall in the region
    • Merlot dominates and wines are usually blended, occasionally w Cot/Malbec (10% of plantings) that gives liquorice notes to the wines
    • Red wines full-bodied and firm w earthy fruitiness.
    • Small proportion of white wines made from Ugni blanc and Colombard.

Top estates include Ch Roc des Combes & Ch Fougas

D3 Condensed (27 decks)

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