7 - Northern Rhone Flashcards
(34 cards)
Describe the climate and topography of the Northern Rhone.
Moderate, continental climate - 65km north-south so some difference in temp
Adequate rainfall mainly in autumn and winter
Mistral –> fungal disease, vigour, yields, concentration
Vineyards close to river on slopes –> sunlight, drainage, cost
Compare the size of the northern and southern Rhone and how many of the vineyards are classified
Northern much smaller - <4000ha to 66,000ha
Most vineyards in north are part of small crus whereas south contains large AOCs like Cotes du Rhone and IGP
What % of vineyards are certified organic in the Rhone?
8%
Describe the characteristics of Syrah, including vigour, vulnerabilities, colour, flavour and structure and where it is planted.
Vigourous
Vulnerable to: mites and BBR
Colour: deep ruby
Flavours: Med-pronounced violet, plum, blackberry, black pepper, herbal
Structure: Med-high acid and tannin
Planted: north and south
Why does Syrah need training and how is that done in the northern Rhone?
Vigorous + Mistral –> steep slopes are often terraced so individual vines are tied to stakes –> cost
Describe the characteristics of Viognier, including budding, trellising, yields, colour, flavour and structure and where it is planted.
Early budding
Trellised to prevent wind damage
Yields: low, unpredictable –> poor flowering and poor fruit set (coulure)
Colour: med lemon
Flavour: Pronounced honeysuckle, apricot, peach
Structure: Low acid, med-high alcohol
Planted: north + south
Describe the characteristics of Marsanne, including budding, vigour, ideal sites, yields, vulnerabilities, colour, flavour and structure and where it is planted.
Budding: late
Vigorous –> control yield for quality
Ideal sites: stoney, low fertility soils –> slopes
Vulnerable to: powdery mildew, mites, BBR
Colour: med lemon
Flavour: Low-intensity honeysuckle, lemon, apricot
Structure: Med acid, med-high alcohol, oily texture
Planted: north and south
What is the challenge associated with ripening Viognier?
Must be fully ripe to have typically pronounced intensity but can easily over-ripen resulting in loss of flavour and acidity –> sugar too high -> balance
Describe the characteristics of Roussanne, including budding, vulnerabilities, colour, flavour and structure and where it is planted.
Late budding
Vulnerable to: wind, coulure, powdery mildew, BBR, mites –> vineyard work + yields –> cost
Overall trickier to grow than Marsanne
Colour: med lemon - gold
Flavour: med-med+ intensity pear, herbal, ages faster than Marsanne
Structure: Med-med+ acid, med-high alcohol
Planted: north and south
Explain the preference for winemaking vessels in the Rhone. (3)
Preference for concrete fermentation vats and for small/large oak wood for maturation
Grenache - oxidation –> fermented and aged in concrete or SS
Syrah - reduction –> aged in oak - use of new oak in decline
Describe the production of cru-level red wine in the Rhone (7) including:
Havesting
Transportation of grapes
Destemmed vs. wholebunch
Fermentation - vessels and yeast
Fermentation - temps and length
Maturation
Hand-harvested
Transport in small crates –> oxidation and microbial spoilage
Either destemmed, chilled and cold-soaked 1-3 days –> colour
OR
Whole bunch (or combo) with some carbonic –> aromatics
Fermentation in SS, concrete or open-top wood, ambient or cultured yeast
Warm temps and 20-30 days maceration with PD, POs, R&R –> extraction
Maturation: 12-24 months in large oak for Grenache, small barrels for Syrah and Mourvedre 20-30% new
Outline the winemaking process for white wines including
Ferment temps
Vessels
Malo
Maturation
Lees w/ an example
Fermented at mid-temp –> fruit
Fermentation mostly in SST or concrete –> occasionally in oak for integration
Malo may be blocked –> acid
Maturation in large, old oak or SST
Lees stirring may be avoided –> balance
Example: Chapoutier uses lees for even more body
Describe the topography, soil and planting trends of Cote-Rotie
Topography: steep slopes facing E/SE
Soils: poor, stony + eroding
Plantings: decline to just 70ha in 1970s but revived by Etienne + Marcel Guigal –> 250ha
Describe winemaking in Cote Rotie (7)
Blend: Syrah and up to 20% Viognier (usually no more than 8%, often 0%)
Destemming + cold soak common, some stems becoming more popular
Fermentation
- grapes must be co-fermented if a blend
- warm temp for extraction
- Viognier adds floral + fruit
- natural yeast common
Maturation: small barrels 225L or large demi-muids 500-600L
Describe vineyard management in Cote Rotie AOC (5) including max yield
Terraces, single/double Guyot tied to one or two poles
Mass selection
Rootstock 3309 –> productive, good colour in wines
10,000 VPH –> high or low?
Max yield 40 hL/ha (low)
Describe the size, topography and soils of Condrieu (3)
Small –> 197ha
Steep, south-facing slopes –> terraced
Poor, rocky soil –> erosion
Describe the winemaking in Condrieu AOC (4)
Grapes: 100% Viognier
Fermentation: SST or large wood, some use expensive small barrels –> texture + flavour
Malo: depends on vintage
Maturation: lees for 10-12 mnths (often with stirring)
Describe the situation, grapes and winemaking of Saint-Joseph AOC.
Situation: runs 50km north-south, extended in 94 to include vineyards on flat land
- There is some debate about whether to limit the AOC again despite rising quality overall
Grapes: 90% red with a yield of 40 hL/ha, Mars/Rous used to make whites and occasionally blended with reds
Winemaking: SST + large wood vats (occasional barrel)
Describe the size, plantings, situation and soils of Hermitage AOC. Where are the best climats located?
Size: small, 137ha
Plantings: 2/3 Syrah, 1/3 white
Situation: south-facing slope –> sun, wind –> heat
Soils: shallow, stoney –> nutrients, water, heat
Best climat: western end where it is warmest e.g. Le Meal
Fun fact: named after Gaspard de Sterimberg, a c12th crusader and hermit; the hill has been producing wine since Greco-Roman period
What major challenge do growers in Hermitage AOC face?
Erosion - some vineyards terraced + hand working –> cost
Describe red and white winemaking within Hermitage AOC (3+3)
Red
- Stems used in ripe vintages
- Warm ferments
- 12-18 months in oak typical, new oak common but so are med-large size vessels
White
- Mainly Marsanne, some Roussanne
- Ferment in old wood vats, new or old oak barrels or SST
- Lees ageing ~12 months –> rich, creamy, nutty flavours in best years
Describe the vineyard holdings in Hermitage AOC
Mainly negociants like Chapoutier and Jaboulet
Co-op Cave de Tain owns 15%
Domaine Jean-Louis Chave also has significant holdings
Compare the approach of Chapoutier with Jean-Louis Chave in Hermitage AOC
JL Chave favours blending across many vineyard sites while Chapoutier produces single site wines
Describe the size, situation and soils of Crozes-Hermitage AOC.
Size: largest appellation in northern Rhone 1,700ha
Situation: surrounds Hermitage, extended north, east and south
Climate:
- northern sector is continental / Alpine - extreme cold in winter, hit by Mistral –> growing season length and diurnal –> sugar levels and acid
- southern sector is temperate + heavy rainfall in autumn and winter
Topography: north has steeper slopes, south is flatter –> some machine harvesting possible
Soils: Deeper and more fertile than Herm –> concentration
