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WSET Diploma 3 Wines of the World > Bordeaux > Flashcards

Bordeaux Flashcards

1
Q

Where is the wine region of Bordeaux?

A
  • SW France, close to Atlantic
  • Traversed by rivers Garonne and Dordogne which merge = Gironde estuary
  • west of rivers = Left Bank
  • east of rivers = Right Bank
  • in between two rivers = Entre-Deux-Mers
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2
Q

The six main grapes planted in Bordeaux and percentage of total (2017)

A
  • merlot 60%
  • cabernet sauvignon 20%
  • cabernet franc 7%
  • semillon 5%
  • sauvignon blanc 5%
  • muscadelle 1%
  • other reds 2%
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3
Q

Key historical developments in Bordeaux

A
  • City long a trading centre for other regions’ wines eg Bergerac - so today’s specialised merchants (not owners) evolved from then - (Britain, Ireland, Germany, Holland)
  • 17-18C Dutch drained/planted marsh in Medoc N of city
  • by mid 18thC Lafite, Margaux names in Europe & US
  • 1855 Exposition Universelle de Paris prompted Bordeaux chamber of commerce to classify wines based on price
    • Medoc estates (+Haut Brion) 5 bands
    • Sauternes 3 bands
  • remains today
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4
Q

Vineyard area of Bordeaux and general prices

A
  • 111,000 ha (ie enormous) but eg
    • Pomerol only 800 ha
  • 70% inexpensive-mid Bordeaux/ Bordeaux Supérieur appellations
    • only 3% are premium/ super premium
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5
Q

How does the climate in Bordeaux help produce remarkably long lived wines?

A
  • moderately maritime (cooling Atlantic to west)
  • moderation of Gironde estuary against frost/heat
  • in great vintages
    • gentle heat in growing season
    • sufficient rain for growth/ripening
    • fine, dry warm early autumns
  • creates a balance of tannins, sugar, acidity and very long lived wines
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6
Q

Differences in climate of Left and Right Banks of Bordeaux

A
  • Middle Left Bank protected from Atlantic by Landes pine forest
  • north Medoc and south - Léognan and Listrac - less forest, so cooler
  • Right Bank (east) further from Atlantic - Libournais (St Emilion, Pomerol and surround) less affected
  • Vineyards close to Gironde estuary less frost affected
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7
Q

Main climate risks of Bordeaux and examples of effect on yields

A
  • rain - average 950mm pa, but heavy/ drought
    • at flowering - poor fruit set, at growing - disease at/post veraison - unripe, disease, at harvest dilutes
  • drought (climate change)
    • hardy grapes (resistant) but 2003 v ripe, low acid, high alcohol as wait for phenolic ripeness
  • frost - decimated 1956, 1991, 2017
    • 2017 33% less than 10 yr av and 40% less than 2016
  • hail (climate change) - more destructive & widespread
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8
Q

What are croupes?

A

Mounds of gravel on which the top estates of the Left Bank of Bordeaux are planted. The highest are in Margaux at 32m

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9
Q

Describe the soils in the Left Bank of Bordeaux

A
  • Gravel and stone (and clay, sand & minerals) of floodwaters of Pyrenees/ Massif Central 1000s yrs ago
  • Gravel mounds (croupes) under all Left Bank chateaux
  • Gravel drains well, unlike clay (important after frequent showers/storms) so roots dry out/ grapes ripen.
  • In v hot years (2003/05) can cause drought stress,
  • Gravel retains heat (slow release over night)
  • Some clay in St Estephe, but wines less acclaimed
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10
Q

Describe the soils of the Right Bank of Bordeaux

A
  • Clay (and limestone) - which is why dominant grape is merlot
  • Merlot ripens fully almost always, more sugar/ alcohol than Cab-Sav/ Franc - used to be a benefit
  • Where soil shallow (eg Pomerol clay only 1 m deep), vines can suffer from drought eg in 2018)
  • Some gravel esp in bits of Libournais
  • The best wines come from vines on the limestone plateau or gravel section bordering Pomerol
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11
Q

The flavour profile of Merlot in Bordeaux

A
  • Medium to pronounced intensity fruit
    • strawberry/ red plum and herbaceous in cool
    • cooked blackberry, black plum in hot years
  • medium tannins
  • med to high alcohol
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12
Q

Why does merlot dominate the Right Bank and the cooler northern Medoc?

A
  • Can ripen on the cooler, more fertile clay soils
  • Water-retention of clay enables large berry
  • Can ripen fully in cool years (unlike Cab Sav)
  • Higher sugar levels and alcohol than either Cab
    • though less an advantage in climate change
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13
Q

The pros and cons of growing merlot in Bordeaux

A
  • CON Early budding - spring frosts but
  • PRO (mid) ripens before autumn rain
  • CON Coulure/ drought/botrytis bunch rot (need sorting - reduces yields)
  • PRO Ripens fully in cooler years/ on clay soils of Right Bank/ N Medoc
  • PRO Clay retains water - bigger berry
  • PRO Higher sugar/ potential alcohol - but CON less of advantage now climate change
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14
Q

The percentage of grape plantings and wine produced by colour in Bordeaux

A
  • nearly 90% plantings are black grapes
  • 85% AOC wines produced are red
    • 10% dry white
    • 4% rosé
    • 1% sweet white
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15
Q

The pros and cons of Cabernet Sauvignon viticulturally in Bordeaux

A
  • PRO: Late-budding (miss spring frosts)
  • CON: prone to fungal disease, esp powdery mildew and trunk diseases Eutypa & Esca
  • CON: Ripens late (needs warmer soils/ Autumn rain)
  • CON: can struggle to ripen in cooler vintage - high acidity, unripe tannins, little fruit
  • Best quality on warm, well-drained, gravel beds of Médoc
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16
Q

Flavour profile of Cabernet-Sauvignon in Bordeaux

A
  • Pronounced violets, blackcurrant, black cherry, menthol or herbaceous flavours
  • medium alcohol
  • high acid
  • high tannins
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17
Q

Why is Cabernet-Sauvignon blended in Bordeaux

A

Because it ripens late and can struggle to ripen in cooler/ wet vintage - high acidity, unripe tannins, little fruit

18
Q

Why is Cabernet-Franc grown in Bordeaux?

A
  • (Partly) Insurance policy against Cab Sav not ripening:
    • Early budding (spring frost) but mid-ripening (ahead of Autumn rains & Cab Sav)
  • Winter hardy and will ripen in cool areas (eg clay of Pomerol, St Emilion)
  • It’s a more aromatic “feminine” version of its progeny Cab-Sav (which has more colour, tannin, body & acidity)
    • contributes med-pronounced intensity redcurrant and raspberry fruit, floral (violets), high acid, med tannins and can have leafy aromas in cool vintage.
  • JR “underripe Cab Sav can smell remarkably like ripe Cab Franc”
  • Cheval Blanc is 2/3 Cab Franc.
19
Q

When and why was Malbec largely replaced in Bordeaux?

A
  • 1956 hard frosts
  • Replaced by Merlot which is easier to grow
20
Q

Viticulture of Petit Verdot in Bordeaux

A
  • Buds early (spring frosts)
  • Ripens even later than Cab Sav
    • failed to ripen in cool years
    • harvest rain
    • therefore used to be unpopular,
  • Climate change making it increasingly valued
  • Does best in warmer areas of Bordeaux
21
Q

What does Petit Verdot contribute to Bordeaux

A
  • power
  • deep colour
  • spice notes
  • high tannins
  • usually less than 5% blend
  • prefers warmth, so increasingly valued in climate change
22
Q

Brief viticulture of Semillon in Bordeaux

A
  • Mid-ripening
  • susceptible to botrytis bunch rot and noble rot
  • high yielding
23
Q

Flavour profile of Semillon generally

A
  • Light intensity apple, lemon and (if underripe), grassy flavours
  • medium body
  • medium alcohol
  • medium to medium + acidity
24
Q

What does Semillon contribute to high quality dry white Bordeaux?

A
  • low to medium intensity apple, lemon
  • medium body, alcohol and acidity
  • waxy texture
  • as such softens Sauvignon Blanc’s more intense flavours and acidity
  • strong affinity with vanilla and sweet spice flavours from new french oak
25
Q

What do Semillon and Sauvignon Blanc contribute to botrytis affected sweet Bordeaux?

A
  • Semillon: pronounced honey and dried lemon and peach fruit, waxy texture
  • Sauvignon: grassy and gooseberry fruit and high acidity
  • More susceptible to botrytis than Sauvignon blanc, so top Sauternes (eg Yquem, Climens) have high proportion of Semillon in blend
  • Develops with age (toast and honey) whereas Sauvignon can hold flavours but not evolve
26
Q

Why are increasing amounts of dominantly or single variety Sauvignon-Blanc being made around the world?

A
  • because it’s so popular!
27
Q

A slide about Muscadelle in Bordeaux

A
  • white grape
  • 1% (6th) of grapes planted in Bordeaux
  • needs well-exposed site as v prone to botrytis nunch rot
  • vast majority used in sweet white wines
  • contributes flowery & grapey notes
  • NOT related to Muscat
28
Q

Planting density in quality Bordeaux and why?

A
  • High density
  • 10,000 vines ph, 1 m apart, 1 m between rows
  • Pro: creates moderate vigour in relatively infertile soil
  • Pro: makes econmic use of expensive vineyard land (less prestigious appellations plant at lower density)
  • Con: more cost - more plants, trellising, specialist over-the-row tractors
  • Con: more time (and so cost) - vinetraining, ploughing and spraying
29
Q

What are the maximum yields for Bordeaux AOC red, white and rosé?

A
  • Bordeaux AOC red max yield is 60hL/ha
  • Bordeaux AOC white max yield is 65hL/ha
  • Bordeaux AOC rosé max yield is 62hL/ha
30
Q

Maximum yield for Bordeaux Superieur AOC red?

A

Maximum yield for Bordeaux Superieur AOC red is 59 hL/ha

(versus 60 for Bordeaux AOC red)

31
Q

Which top quality Bordeaux appellation has no classification system at all?

A

Pomerol

32
Q

Why has the St Emilion classification system proven controversial?

A
  • The classification is reviewed on av every 10 years with the aim of ensuring quality is maintained in top tier properties
  • Lower tiers’ ambition to move up is viewed as a motivation to continually improve how properties are managed. This should ensure that overall quality within this classification is very high.
  • The reality has been different: esp the 2006 review> Demoted properties sued, damaging the reputation and integrity of the process.
  • Also controversial issue is the use of the term “Grand Cru” for the wines of the appellation outside of the classification, which is deemed misleading by many outside the region, as quality varies greatly.
33
Q

Describe the St Emilion classification system

A
  • Established 1955, revised approx 10 yearly (2012 latest)
  • Chateaux judged on
  • terroir
  • production methods
  • reputation
  • commercial considerations
  • blind tasting of at least 10 vintages
  • 4 tiers:
    • St Emilion Grand Cru, St Emilion Grand Cru Classé, Premier Grand Cru Classé B, Premier Grand Cru Classé A
34
Q
  • Established 1955, revised approx 10 yearly (2012 latest)
  • Chateaux judged on
    • terroir
    • production methods
    • reputation
    • commercial considerations
    • blind tasting of at least 10 vintages
  • 4 tiers: St Emilion Grand Cru, St Emilion Grand Cru Classé
A
35
Q

what are the (2011) per bottle production cost estimates for

  1. Bordeaux AOC
  2. Medoc estate
  3. Classed growth?
A
  1. Bordeaux AOC €0.57
  2. Medoc estate €2.35
  3. Classed growth? €9.80
36
Q

Why is the cost per bottle of producing a classed growth (€9.80) so much higher than a Bordeaux AOC (€0.57)?

A
  1. Vine density (10000 pha - much higher)
  2. Harvest costs (hand v machine)
  3. Hugely higher viticultural costs (canopy, spray)
  4. Lower yields (57hL/ha v 60hL/ha)
  5. Rigorous grape selection
  6. Barrel ageing (both the cost of a higher proportion of new barrels and extended time in barrel)
  7. (possible) interest on bank loans and land mortgage payments
37
Q

What is the name of the unique commercial system in Bordeaux?

A

La place de Bordeaux

38
Q

Why might a négociant be forced to buy wines from a vintage they normally wouldn’t purchase when buying en primeur?

A
  • The rarest/ most coveted wines are sold on allocation. Négociants are given a set amount they can purchase. To maintain allocation for the top vintages, the négociant will have to buy these wines in lesser vintages/ years they might not want to buy
39
Q

What is Bordeaux’s wine visitor centre called?

A

La Cité du Vin

(though Bordeaux has not traditionally promoted itself via wine tourism)

40
Q

Advantages and disadvantages of En Primeur for Estates

A
  • Advantages
  • i) Estates can test market by releasing early lower-tranched prices
  • ii) Early payment and ROI to fund next vintage
  • Disadvantages
  • i) Potentially getting lower price than would get in bottle
  • ii) Financial mismanagement or losses by négociants can adversely affect Chateaux reputation
41
Q

Advantages and disadvantages of En Primeur for end Customer

A
  • Advantages
  • i) Secure (sought-after) wines at theoretically best price
  • ii) Option to keep/trade sought-after wines (ex tax)
  • Disadvantages
  • i) Wines bought on opinions of trade buyers/ journos tasting unfinished barrel samples - not nec final wine
  • ii) Intermediaries may go bust before wine arrives
  • iii) Prices may fall before wine arrives due to economic conditions or quality of following vintages

WSET Diploma 3 Wines of the World (39 decks)

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