6.0 The Loire Valley Flashcards
(51 cards)
1
Q
Working east from the coast what are the 4 key regions of the Loire Valley?
A
Nantais
Anjou-Saumur
Touraine
Central Vineyards
2
Q
Fill in the blanks
A
3
Q
Climate and soils of Pays Nantais?
A
Climate and Soils:
- Cool maritime - Atlantic
- Cool spring (frost in spite of ocean)
- managed with wind machines, heaters, burning straw bales
- Warm humid summer (rot risk)
- Rain all year
- risk: flowering/ Fruit set/ disease pressure/Harvest
- Well drained soils: offset the amount of rain
4
Q
What are the main varieties grown in Pays Nantais
A
Melon (more than 60% plantings)
- Principal variety in Pays Nantais
- Hardy, suits cool climate
- Buds early (frost), ripens early
- high yields
- Resistant to P MD
- Tight bunches - susceptible to D MD; BBR - (humidity)
- Character
- h acid; l body; l alc, low int Green apple,
- G/VG; inexp - mid price
- Wines sometimes made “sur lie” - on the lees - detail under winemaking
Folle Blanche:
- Produces acidic & neutral wines
5
Q
What is the IGP of the Loire Valley?
A
Val de Loire IGP
6
Q
What viticultural practices are needed in Pays Nantais to get good fruit?
A
- Humid! - spray to prevent fungal disease
- Marginal climate for ripeness!
- improved canopy management - leaf removal..
- to get exposure ripeness
- to prevent risk of fungal disease;
- caution - sunburn
- improved canopy management - leaf removal..
- Attention paid to ripeness of skin & pips in setting harvest date
- Hot years can see sugar levels too high prior to skin/seed ripeness
7
Q
What 4 appellations of Nantais are based on Melon de Bourgogne?
A
Apppellation and yield/ha
- Muscadet AOC (may incl 10% CH) /70hl)
- Muscadet de Sevre et Maine AOC (largest) (55hl)
- Musc SeM “Village” (45hl) e.g. Clisson, Pallet. (lees 18-24m)
- Muscadet Coteaux de la Loire AOC (55hl)
- Muscadet Cotes de Grandlieu AOC (55hl)
Character
- Typically dry low int green apple, grassy, hi acid, light body
- acc/good, inexp
- “sur lie” incl on label = resting on the fine lees over the winter, bottle between March and November in year post harvest - attempt to add body and complexity
Muscadet Cru Communaux (defined area added to AOC label)
- Clisson; Gorges; Le Pallet (there are 10 in total!)
- Name can be appended on label if all grapes from this area
- Yield drops to 45hl;
- Le Pallet - 18m lees;
- Clisson, Gorges 24m lees
- add lees ageing makes wines rounder, more complex, longer finish
- Label cannot say sur lie - period beyond allowed date
8
Q
Winemaking techniques for Muscadet?
A
Winemaking:
- Chaptalisation up to 12% pot abv (needed in cooler years)
- Fermented; aged in large, shallow underground, glass-lined concrete/SS vats
- Aim to keep wine neutral as possible
- Typically Malo C avoided; preserve acid
- To lift profile of Muscadet experimentation with:
- skin contact & Ferment in barrel/amphora/concrete egg
“Sur lie” Wines
- Technique is typical in Pays Nantais
- It gives body to what is otherwise a very light body wine
- After fermentation
- one racking off gross lees
- after the wine stays in contact with fine lees over winter and until bottled
- ageing on lees retains freshness of wine
- lees may cause retention of slight amount of CO2, part of the style of these wines.
-
must be bottled between 1 March, 30 Nov year folowing harvest and at the winery in which they were made
- This means negociants can only buy grapes/must/bottled wine - not wine tb aged sur lie.
9
Q
What is the other name for the locally known Gros Plant grown in Pays Nantais?
A
Folle Blanche
10
Q
Wine business of Pays Nantais - what has been its history since the 80s?
What business model controls most of the sales?
A
Wine Business
- Huge success in Britain in the 80s - 13,000 ha.s at its peak
- 1991 a severe frost cut production by 2/3rds (Australian wines were becoming popular and market was eroded)
- Since - sought to reposition as terroir-specific wines/hi Q and good value
Sales
- Exports for Pays Nantais is 17% by volume (low)
- Négociants account for >50% of sales (number of negociants reducing due to consolidation.
11
Q
What is the climate of Anjou Saumur?
What is the soil type?
A
- Warm/Maritime influence / Mauges mtn protect
- Maritime influences decreases over Anjou-Saumur and then Touraine
- Rain all year (700mm)
- flowering/Fr set/disease pressure/harvest risk
- Best exp sites (ripening) for still, other for sparkling
- Layon R + tribs > mist end of grow season> noble rot
Soils
- Stony, schist & limestone
- flint, gravel,tuff
- good drainage + retention from limestone qualities
- “limestone” means??? ROOTSTOCK Riparia Gloire and Fercal to protect from Chlorosis
12
Q
Chenin Blanc
A
Chenin Blanc:
- Buds early (frost)
- Vigorous; high yielding
- Ripens late (aut rain - dilution/rot)
- Prone to P MD; BBR; trunk diseases
- Ripens unevenly; needs several passes> hand pick> mech ltd
- Dominant variety in Loire: Sparkling; dry off dry, sweet
-
DRY Wines:
- M int honey, wet straw, green apple & Lemon (sometimes steely smoky character)
- M alc, hi acid (balanced with RS for off dry style)
- g/vg Q - inexp - mid price
- Mostly vinified as varietal but up to 20% SB or CH allowed in Anjou and Saumur
- Notable producer : Domaine Huet
13
Q
Cabernet Franc?
A
Cabernet Franc: >30% of plantings in Anjou-Saumur
- Buds early (frost) & coulure; mid ripening (leafy if unripe~ canopy mgt)
- warmer climate has reduced incid of the herbaceous Loire CF
- Winter hardy; good variety for cool areas
- Char
- M-pron redcurrant/raspberry , violet ;l/m body, m tannin, hi acid
- Well suited to cool inland climates
- Compared to Cabernet Sauvignon:
- In Loire tends to be single Varietal or part of Rose blend
- In Eastern Touraine, blended with Cot (Malbec)
14
Q
Grolleau Noir?
A
Grolleau Noir:
- Early budding; Mid ripening
- Prone to botrytis bunch rot
- Mainly used as a blending variety in roses, especially Rose d’Anjou & Rose de Loire
15
Q
Gamay Noir?
A
Gamay Noir:
- Early budding and ripening (frosts)
- Generally made by carbonic maceration, as in Beaujolais
- Some found in Anjou;
- Principally grown in Touraine & central vineyards
- High yields -> usually grown in gobelet
16
Q
Cabernet Sauvignon?
A
Cabernet Sauvignon:
- Late ripening; performs best in temperate Anjou and on warmest sites where early budding is possible.
- Extremely vigorous vine but susceptible to powdery mildew, eutypa and excoriose
- Freq blended with Cab franc; and used in Rose blends
- Produces deep coloured, conc tannin> age-worthy reds with aromas of blackberries,
- Slowly gaining ground in Loire
17
Q
Explain the three winemaking approaches for Chenin Blanc, Cabernet Franc and then Rose in Anjou-Saumur
A
Winemaking
- Chenin Blanc
- Ferm - large oak/ SS; cool to mid-range temp, can last several months
- Malo C typically avoided (primary fruit)
- Matured in large neutral containers (primary fruit)
- Cabernet Franc
- Crush
- ferment in concrete/old wood vat with punch /pump
- Ambient yeast preferred
- Aged in used oak barrels of various sizes (primary fruit)
- Some premium wines aged in proportion new Barriques
- Rose winemaking:
- Many direct press, some short macerations;
- proceed as for white wine
- short ageing (3-4 mths) in neutral containers
18
Q
Anjou AOC - what are the basic rules for dry white, reds, rose
A
Anjou AOC (hi yields > low flavour intensity)
- R&W 60hl; Rose 67hl
- White mb 80% Chenin; Red 70% CF +/CS
Anjou Villages AOC Still red wine only
- higher q reds
- 100% CF +/CS 55hl
- earliest release Sept after harvest
Many forsake the appellation system and opt for Vin de France
19
Q
Name the AOC’s and describe the regulations for production of sweet wines in Anjou
A
- Appellations for SWEET Wines (yield / min % POT alc)
- finished wine m alc typical*
- Coteaux de Layon AOC (35hl 14% abv)
- Coteaux de Layon AOC + village (30hl 15%abv)
- Bonnezeaux AOC (25hl 15%abv)
- Coteaux de Layon AOC Pr Cru Chaume (25hl 16.5%abv)
- Quarts de Chaume Grand Cru AOC (20hl 18%abv)
- the reducing yield, and higher sweetness means wines of very high flavour intensity and rich texture. (VG/OS and typ prem price)
Coteau Layon AOC:
- slopes, right bank of Layon river which runs into the Loire
- Specilialises in botrytis affected, but if this does not occur - can be vine shrivelled also
- Botrytis affected harvest requires several passes
- Natual high acidity of CB offsets the sweetness
-
Char:
- pron cooked citrus, apple, honey
- sweet, m+ body, m alc, hi acidity
- g-vg ; mid - prem price
20
Q
Where is Savenierres located, what kind of exposure does it have and what is its soil made of?
A
- Note small + presitgious*
- Always dry, always Chenin Blanc*
North bank of the river Loire, south of Angers.
- Steep south-facing aspect.
- low fertility, rocky schist soils
- low yields
- gives wnes of high acid, high alc, cb very austere in youth - historically needed years in bottle to become approachable
- with climate change, higher temps > wines cb concentrated, but more fruity style
- some create premium cuvees using prop of new oak barrels
- *Savennieres AOC** full dry CB 50hl
- *Savennieres La Roche aux Moines** AOC 30hl
- *Coulee de Serrant AOC** 30hl >> monopole owned by Nicolas Joly a figurehead in the BIOdynamic movement
21
Q
Anjou-Saumur is an important center for Rose - what are the three key AOCs for Rose and describe the wines
A
Rosé de Loire AOC (●) Dry Rose
- 60hl & Dry (blend CF, CS, Gamay, Grolleau N)
Rosé d’Anjou AOC (●) Medium-dry
- 65 hl med-dry, low flavour intensity yet most pop
- (mainly Grolleau N, can incl CF, CS, Gamay)
- m int red berry fr, m+ acid, m alc, med-dry
- acc-g Q Inexp - mid
Cabernet d’Anjou AOC (●): Medium dry
- 60hl only from CF + CS,
- typically deeper pink than most
22
Q
What are the 2 sub-appellations of Savennieres, long regarded as unofficial grands crus?
What is unique about 1 of them?
A
La Roche aux Moines AOC
Coulée de Serrant AOC
Coulée de Serrant is a monople of the biodynamic winemaker Nicolas Joly.
23
Q
Describe the appellations of Saumur.
A
Saumur AOC W 60hl, R&Ro 57hl
- White from CB, Red most from CF; Ro from CF and CS
- Hi yields mean wine often low int
Coteaux du Saumur AOC 35 hl- Sweet CB
- Overripe and/or botrytis affected> ++passes for harvesting
- Luscious sweet balanced by hi acid
Saumur-Champigny AOC 57 hl (lo flav int)
-
85% CF m/m+ int red fr, m alc, hi acid, m tann.
- Drink Young g/VG inexp/mid
- (“Clos Rougeard” = prem producer)
- Soils: Chalk, Flint ,Clay: Combines to offer good drainage & water holding Potential
24
Q
What are the key appellations and varieties of Touraine?
A
Touraine AOC - Same varieties and wines as Anjou Saumur but
- Whites - principal variety is SB
-
Reds - principal variety is CF blended with Cot/Malbec
- Gamay also grown.
- Variety may be appended to the name e.g. Touraine AOC Gamay
- Rose - From wide range of reds - CF, CS, Gamay, GrolleauN, Cot/Malbec
- Touraine AOC may be appended with any of 6 sub-zones, “Touraine AOC Amboise”
- Each subzone may grow diff var, and have diff yield limit
Montlouis sur Loire - CB 100%
Vouvray - Most NB appellation in Touraine
- Min 95% CB, mostly 100%- 5% from Orbois
- Dry –> Sweet, Still and sparkling
Chinon - Mostly Red CF (w CB and P)
- Red = CF (10% SB allowed)
- > 2-3 week mac , 2 yr mat.
- ageworthy to 2 decades if grown on clay/limestone soils
Bourgueil CF (10% CS allowed)
& St N de Bourgueil
25
Touraine is part of the middle Loire, describe the climate, soils and hazards
**_TOURAINE (24% Loire vol)_**
* **Continental climate; cold winters & warm summers**
* Rain:700 mm - all year:
* flowering/Fr set/disease pressure/harvest risk
* Best exp sites for still, other for sparkling
* Soils **Clay-limestone\*\***, Chalk, flint, gravel,tuff
* good drainage + retention from limestone qualities
* **Hi limestone\> rootstock**
* Fercal; Riparia Gloire
* protect from chlorosis
* **Soils**: sandy - lighter wines, early drinking
* **Clay/Limestone\*\***, more concentrated, longer ageing
26
Describe the key appellations in Touraine, and the relevant regulations
**Touraine AOC -** wide range, -White, red, rose and sparkling
* (W) SB, (but CB in Vouvray)
* (R) CF, Cot (Malbec)
* (Ro) CF, CFs, Cot, Gamay, Grolleau N
* The AOC may be appended with 1 of 6 sub-zones e-g
* "Touraine AOC Amboise"
* Each sub zone may grow diff var and have diff yield limit
**Vourvray AOC important for White**
* (W) Most NB in Touraine: CB\*\* 95 - 100% \> 52 hl
* dry every year, demi-sec in most, sweet more rare
* \*\*can have max 5% Orbois
* Largest and most recognised Chenin blanc appellation; comes in dry, medium dry, sweet & sparkling
* Dry made every vintage, demi-sec in most years, sweet is rarer.
* Best VY overlook the Loire - good sunlight interception and river mod influence on temps.
* Soils flinty, clay, limestone over a tuff. = good drainage. Away from the river more clay, (colder) harder to ripen.
**Montlouis-sur-Loire AOC (white)**
* (W) 52 hl 100% CB
***Three appellations in Touraine important for RED:***
**Bourgueil AOC**
* (R) 55 hl Most CF, 10% SB allowed
**St-Nicolas-de-Bourgueil AOC** (R) CF
* Lighter style CF than Bourgeil. Similar style/price as Saumur ChampignyAOC
**Chinon AOC** (well known for R CF, however, some W & Ro)
* **Best known/regarded for Red CF**, 10% SB allowed 55 hl
* **Light fruity,** from sandy soil, early drinking or
* **Powerful** 2-3w maceration, 2 years maturation, from clay/ limestone, can age 20yrs+ (hi acid, m/m+ tann)
**Soil**: Bourgueill, St-Nicolas-de-Bourgeil and Chinon - 3 types of soil
* sand, gravel, clay-limestone.
* Sandy soil - lightest wines, earliest tb ready to drink.
* Clay-limestone - most structured and long-lived
27
What are the 4 different Sweetness levels of Vouvray AOP?
**Sec**: 0-8 g/L residual sugar. Sometimes producers will specify their bone dry wines as Sec-Sec or "dry dry" and their slightly less dry wines as Sec-tendres or "gently dry".
**Demi-Sec**: A "half-dry" style with 4-12 g/L
**Moelleux:** A sweet, often botrytized style with 12-45 g/L. The term Moelleux is French for "mellow".
**Doux**: The sweetest style with \> 45 g/L.
28
Compare the volumes produced, by styles of wine in Anjou Saumur and Touraine
* Anjou-Saumur produces about 2ce as much as Tourane
* rose in Anjou is 10x rose production in Touraine
* Anjou-Saumur makes significantly more sparkling wine
* Touraine makes 2x the still red and still white that Anjou-Saumur makes
29
What is the climate of the Central Vineyards?
* Continental = cold winter, warm summer, *normally dry...but\*\**
* Spring **frost** / summer **hail**
* **Long ripening days in summer** combined with low intensity, and low heat in summer means the wines are very restrained.
* 750mm rainfall
* \*\*hi rain reduces risk of drought increases risk of fung disease
30
Sauvignon Blanc?
Sauvignon blanc: (SB)
* Late bud, early ripe - thus suits cool climate + if risk of Autumn rains
* Vigorous; Best on poor soils; use of low vigour rootstock + canopy management to avoid shading
* Susc to P MD, BBR, trunk disease (esca etc; if cordon trained, Eutypa die back)
* **Char** *vineyard position influences flavour*
* Shadier areas : pron grass, bell pepper, asparagus; Gberry, Gfruit, Wet stone minerality
* More sunny areas: passion fruit
* m body, m alc, high acid,
* Picking date imp as Acidity will drop, as flavours become overripe
* ca 80% of plantings in Central vineyards
* Most designed to be drunk within 2 years but some examples of long lived Sancerre & Pouilly Fumé
31
Pinot Noir (Loire)
Pinot Noir:
* Early bud (frost!), early ripe - good if cool climate
* Must be limited to prod good quality.
* Delicate
* Susc to millerandage, D & P MD, BBR, fan leaf, leaf roll
* if too warm it shrivels/suffers from sunburn
* **Char**
* med ruby col, l/m int raspberry, strawberry, hi acid, m alc
* mid - prem price
32
What is the white winemaking approach in the Central Vineyards and describe the resulting Sauvignon Blanc wine.
**White wine**
* Typically in temperature controlled stainless steel tanks
* Ferment Temps slightly higher than New World;
* Upper end of cool to low mid-range - for restrained fruit flavour (NW only cool)
* Malo c blocked (some allow it depending on style & vintage)
* Maturation
* **Higher quality old oak** casks to fill out Body
* Some lees maturation to encourage ageing
* Some "**Henri Bourgeois**" include a **heavily oaked** wine in their range
* **Francois Cotat** - old oak and **ext lees** work - wines for long ageing.
33
What are the 3 soil types of found in **Sancerre/Pouilly-Fumé?**
* **Caillottes** - shallow over limestone - grapes grown here are the most aromatic, earliest tb ready for drinking, less ageing pot
* **Terre Blanches** - same limestone+marl as Chablis.
* Slow ripening, structured wines, long maturation before ready to drink, age well
* **Famous VY: "Cote des Monts Damnes", "Cul de Beaujeu"**
****
* **Silex** - flinty soil, accum heat \> early ripening \> produces fruit with stony smoky aromas
* **"Les Romains"**
34
Key Appellations in Central Vineyards
All Appellations have the same max yields if they include the grapes
* **W SB 65 hl , R PN 59 hl, Rose 63 hl**
**Sancerre AOC** W SB only , R& Ro PN only
* m int gfruit, gberry, m alc, hi acid, rarely oaked g/OS m-prem price
* largest, most comm successful AOC of Central VY appellations
* steep hillsides (200-400m)
* river and forests moderate spring frost
* Yields are rel high ok for SB, but PN needs reduced yields for a better expresssion
* Notable producers **Didier Dagueneau, Francois Cotat**
**Pouilly Fume AOC** (SB only)
* Same soils as Sancerre
* rounder, less aromatic than Sancerre, needs 6-12m bottle dev
* flatter land - more prone to frost
* same qprice as Sancerre,
**Reuilly AOC** W SB only, R PN only, Rose (PN, PG)
**Quincy AOC** W only, SB min 90% and Sauvignon Gris
**Menetou-Salon AOC** range + yield as Sancerre
* planted on gentle, sf slopes, vulnerable to frost
**Reuilly, Quincy, Menetou-Salon**
* g/vg Q and inexp - mid price
**No Crus: more and more prod releasing wines from single VY**
* Notable Les Monts Damnes (Chavignol); Les Belles Dames
35
Structure of the wine trade in the Loire?
What % do the main production types make up of Loire wine production?
* mainly **family owned businesses (Estates** with ancestory)
**Sales by Vol - Loire Valley**
* **Negociants 50%**
* the top 10 account for 82% of all sales of wine by vol
* Négociants increasingly opt to vinify own wine rather than rely on finished wine ~ large negociant co's now own presigious estates
* eg Grand Chais de France bought Chateau des Fesles (Bonnezeaux) & Chateau de Cleray (Muscadet serve et Maine)
* Ackerman bought Chateau de Sancerre
* **Estates 41%**
* equally also adding negociant busines to their portfolio
* helps to keep production going if there are vintage variation (customers and financial)
* **Cooperatives just less than 10%**
**Sales**
* 44% Spec Retail and Hospitality
* 36% Supermarket
* 20% Export (US, UK, Germany)
* Sancerre outperforms all other appellations ito value and vol
36
Exports of the Loire by country?
20% of total production: US, UK, DE
Ito Export, Sancerre outperforms all other appellations
* - both volume and value
* - price almost 2 x ave price
* vol just lower than sparkling (which is the highest volume)
37
The minimum amount of Cabernet Franc required in Saumur-Champigny is _____ %.
What other grapes are allowed?
Min. 85% Cabernet Franc.
Max. 15% combined Cabernet Sauvignon and Pineau d'Aunis.
38
What is the only permitted grape of Montlouis-sur-Loire AOP?
Chenin-Blanc
39
Which Loire Valley Rosé style is always dry?
Which are sweet?
Dry: Rosé de Loire
Sweet: Cabernet d'Anjou, Rosé d'Anjou
40
What is the next step up from Coteaux du Layon within the AOC?
How does the botrytis/late harvest affect the harvest?
Describe the wines made.
* **Coteaux du Layon AOC + named Village**
* Grapes need to be picked in several passes to pick only affected grapes
* Lower yields and higher potential alcohols
* Wines:
* Pronounced aroma; Cooked Citrus & Apple, Honey notes;
* Medium (+) Body, Medium Alcohol
* High Acidity; Sweet finish
* Mid to Premium
41
What is the 1 major and 6 minor red grapes of the Loire Valley?
Major: Cabernet Franc.
Minor: Pinot Noir, Gamay, Cabernet Sauvignon, Malbec, Pineau d’Aunis, and Groslot (Grolleau).
42
What is the style of basic Muscadet and how is Muscadet Sevre et Maine "sur lie" different?
* Neutral, bone dry to dry, high in acid, and designed for youthful consumption
* Sevre et Maine is a superior appellation and 'sur lie' wines are bottled between March 30 and November 1 following harvest having spent the Winter on its lees.
* Adds complexity, richness, and a slight sparkle to the finished wines.
43
Anjou-Saumur makes how much of Loire wine?
what wines generally?
48%
Chenin (dry, off dry, sweet) and Cabernet Franc (Rose, Reds)
44
St. Nicolas-de-Bourgueil may only produce what kinds of wine?
Based mainly on which grape?
Red and Rosé
Cabernet Franc
45
Wine Estates in the Loire - what is their role in selling Loire wine ?
* Estates
* sell 40%
* increasing number have a négociant side to the business as well
* increased as frosts & hail damaging their grapes,
* hence have bought in grapes to keep clientele happy
* & avoiding financial difficulty
* 13,000 family estates but growing consolidation of family holdings
46
How does the location of a vineyard in Vouvray relative to the Loire river influence the wine?
* **Viticulture**
* Soils become more clay away from the river inhibiting ripening – cooler soils
* Best vineyards on slopes that overlook the R Loire
* promoting ripeness due to good sunlight interception
* moderating influence of river
47
What are the main grapes are used for the following appellations?
## Footnote
Chinon
Sancerre Blanc
Bourgeil
Muscadet Sevre et Maine
Savennieres
Pouilly-Fumé
Vouvray
Sancerre Rouge
Chinon: Cabernet Franc
Sancerre Blanc: Sauvignon Blanc
Bourgeil: Cabernet Franc
Muscadet Sevre et Maine: Melon Blanc
Savennieres: Chenin Blanc
Pouilly-Fumé: Sauvignon Blanc
Vouvray: Chenin Blanc
Sancerre Rouge: Pinot Noir
48
Sancerre export statistics - what do they look like in volume and value
* Sancerre outperforms all other appellations
* just less than vol of sparkling
* On price the Sancerre achieves approx +50% per litre than the other AOC wines
49
Which Red wines in the Loire Valley are made predominantly from Cabernet Franc?
Saumur-Champigny
Chinon
Bourgueil
50
There are three important red wine AOCs in Touraine, name them?
Chinon, Bourgueil, Saint Nicolas de Bourgueil
51
What is the only permitted grape of Montlouis-sur-Loire AOP?
Chenin Blanc
