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Anjou.Saumur Flashcards

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1
Q

Saumur wines may be labeled as Anjou…

A

…but Anjou wines may not be labeled as Saumur.

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2
Q

What is the soil makeup in Savennières?

A

Blue schist and volcanic debris

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3
Q

What are the two former Crus of Savennières, what happened to them, and when?

A

Coulée de Serrant (North)

Roche Aux Moines (South), 
in the town of Champboureau
They were elevated to AOP in 2011

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4
Q

Coulée de Serrant is a monopole of whom?

A

Château de la Roche Aux Moines, run by Nicolas Joly

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5
Q

What are the three climats of Coulée de Serrant?

A

Grand Clos de la Coulée

Clos du Château

Les Plantes

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6
Q

What are the sweet wine AOPs of Anjou?

A

Coteaux du Layon AOP

Coteaux de l’Aubance AOP

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7
Q

What two sweet wine AOPs lie within the Coteaux du Layon?

A

Quarts de Chaume AOP
Bonnezeaux AOP

(NW to SE)

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8
Q

What are the appending villages of the Coteaux du Layon?

A

It is charming (Chaume) when Faye and her Beau (Beaulieu) are rebels (Rablay) eating Rochefort in St Aubin and St. Lambert.

Faye d’Anjou/Faye
Rochefort-sur-Loire/Rochefort
Rablay-sur-Layon/Rablay
Beaulieu-sur-Loire/Beaulieu
St. Aubin de Luigné/St. Aubin
St. Lambert du Lattay/St. Lambert
Chaume 1er Cru

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9
Q

What is the minimum must weight, residual sugar, and yields for the following:
Coteaux du Layon
Coteaux du Layon SGN
Coteaux du Layon Chaume Premier Cru
Coteaux du Layon with village

A

Coteaux du Layon
Must Weight: 238g/L
RS: 34g/L
Yields: 35 hl/ha

CdL SGN
Must Weight: 323g/L
RS: 34g/L

CDL Chaume 1er Cru
Must Weight: 272g/l
RS: 80g/l
Yields: 25 hl/ha

CDL Village
Must Weight: 255g/l
RS: 51g/l
Yields: 30hl/ha

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10
Q

What is the minimum must weight and residual sugar for Chaume 1er Cru?

A

Must weight: 272g/L

RS: 80g/L (68g/L pre 2011)

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11
Q

What is the minimum must weight and residual sugar for Coteaux de l’Aubance? For SGN?

A

Must weight: 238g/L

RS: 34 g/L

SGN Must Weight: 323g/L
RS: 34 g/l

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12
Q

What is the minimum must weight, min residual sugar and max yield for Bonnezeaux AOP?

A

Must Weight: 238g/L

Residual Sugar: 51g/L
Max Yield: 25 hl / ha

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13
Q

What is the french term for botrytis cinerea?

A

Pourriture Noble

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14
Q

What is the minimum must weight, residual sugar and max yields for Quarts de Chaume AOP?

A

Must Weight: 298g/L

Residual Sugar: 85g/L (34g/L pre 2011)
Max Yield: 20hl/ha

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15
Q

What are the three lieux-dits of Quarts de Chaume?

A

The Quarts are routing the view.

Les Quarts

Les Roueres
Le Veau

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16
Q

In what commune is Bonnezeaux AOP located?

A

Thouarcé

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17
Q

In what commune is Quarts de Chaume AOP located?

A

Rochefort-sur-Loire

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18
Q

When was Quarts de Chaume granted the designation Grand Cru?

A

2010

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19
Q

What is the main soil type of Quarts du Chaume?

A

Sandstone and Schist (brioverian schist and pudding sandstone)

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20
Q

Is cryoextraction permitted in Quarts de Chaume?

A

No, but a transitional agreement allows the practice through 2019.

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21
Q

What styles of wine are authorized for Anjou-Villages AOP and Anjou-Villages-Brissac AOP?

A

Red only - Cab Franc dominant, plus Cab Sauv

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22
Q

Anjou-Villages-Brissac AOP covers the same ground as what sweet wine AOP?

A

Coteaux de l’Aubance

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23
Q

What styles are authorized for Cabernet d’Anjou AOP and Cabernet de Saumur AOP? What is minimum RS of each?

A

Rosé only, Cab Franc and Cab Sauv

Cabernet d’Anjou is min. 10 g/L RS

Cabernet de Saumur is max 7 g/L RS (appellation no longer in production, absorbed by Saumur AOP)

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24
Q

What styles are authorized for Anjou-Coteaux de la Loire AOP and Coteaux de Saumur AOP?

A

Blanc doux only - 100% Chenin Blanc, 34g/L RS.
May be botrytis or passillerage

Must weights are:
221g/L for Coteaux de la Loire
238g/L for Coteaux de Saumur
Max yield: 35 hl/ha

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25
What is Rosé d’Anjou?
An AOP for rosé of Grolleau/Gris, Cab Franc, Cab Sauv, Cot, Gamay, Pineau d’Aunis
 Minimum RS: 7 g/L
26
What is the encépagement of Anjou Blanc?
Chenin Blanc plus max 20% combined Chardonnay/Sauv Blanc
27
What styles are authorized for Anjou AOP?
Blanc
 (CB plus 20% Chard and SB) Rouge (CF and CS with plus max. 30% combined Pineau d'Aunis and Grolleau (max. 10% Grolleau)(Primeur/Nouveau also)
 Gamay (100% varietal, Primeur/Nouveau also)
 Vin Mousseux Blanc Min. 70% Chenin Blanc, plus Cab. Franc, Cab. Sauvignon, Grolleau, Grolleau Gris, Pineau d'Aunis, Gamay, and max. 20% Chardonnay (traditional method, min. 9 months on lees) Vin Mousseux Rosé (CF, CS, Cot, Gamay, Grolleau/Gris, Pineau d’Aunis)
28
What styles are authorized for Saumur AOP?
Blanc: 100% Chenin Blanc Rouge and Rosé: Cabernet Franc plus max 30% Cab Sauv/Pineau d’Aunis
 Vin Mousseux Blanc: Chenin Blanc, Sauvignon Blanc, Chardonnay, Cab. Franc, Cab. Sauvignon, Gamay, Pinot Noir, Pineau d'Aunis, Grolleau, Grolleau Gris Vin Mousseux Rosé: As for Mousseaux Blanc
29
What is Saumur Puy-Notre-Dame?
A sub-appellation of Saumur for red wines of Cabernet Franc plus max 15% Cabernet Sauvignon (no Pineau d’Aunis), lower yields (50 hl/ha v. 57)
30
What is the encépagement for Saumur-Champigny?
Cabernet Franc plus max 15% Cab Sauv/Pineau d'Aunis
31
What is the major soil type of Saumur-Champigny?
Iron-rich limestone and shale Tuffeau(chalky, fine-grained micaneous limestone)?
32
What are the varietal requirements for Haut-Poitou?
Blanc: min. 60% Sauvignon Blanc plus Sauvignon Gris
 Rouge: Principal Variety: Min. 60% Cabernet Franc Accessory Varieties: Gamay, Gamay de Bouze, Gamay de Chaudenay, Merlot, Pinot Noir (Min. 40% Cabernet Franc through the 2021 harvest for both encépagement and assemblage) Rosé: Min. 40% Cabernet Franc, plus a min. 20% Pinot Noir and a min. 20% Gamay
33
What changes in the soil between Anjou and Saumur?
Anjou is the end of the igneous volcanic rock that dominates Brittany, the Pays Nantais, and Anjou: slate, schist, phyllite, and other carboniferous rocks. 
With Saumur, the Paris Basin begins: clay, limestone, and other sedimentary/metamorphic rocks.
34
What is the max residual sugar in Demi-Sec Savennières?
18g/L
35
What is the residual sugar in Moelleux Savennières?
18-45g/L
36
What is the residual sugar in Doux Savennières?
46+ g/L
37
Nicholas Joly: Wines
-Les Vieux Clos (Les Clos Sacrés in USA, formerly Becherelle), sourced from four separate plots, essentially AOC Savennieres.
 -Clos de la Bergerie, sourced from Roches-aux-Moines.
 -Clos de la Coulée de Serrant - monopole from Coulée de Serrant
38
What is Château Pierre-Bise named for?
The local name for the volcanic spilite (fine grained, of basaltic origin) in the vineyards (particularly Rouannières)
39
Pierre-Bise: Dry Whites
-Anjou Haut de la Garde (single vineyard across the river from CdS and RaM; contains Les Rayelles, source for the Coteaux du Layon)
 -Savennières Clos le Grand Beaupréau (within Moulin de Beaupréau)
 -Roche aux Moines (since 2005)
40
Pierre-Bise: Sweet Whites
-Les Rayelles (Rochefort, high elevation plot within Haut de la Garde) 
-Les Rouannières (in Beaulieu, mostly pierre-bise soil) 
-Clos de la Soucherie (Beaulieu, carboniferous rock and pierre-carré [aka phthanite: compacted silica])
 -L’Anclaie (Beaulieu, schist and phthanite)
-Chaume
-Quarts de Chaume
41
What is Clos de Coulaine?
A Savennières vineyard rented by Claude Papin and Joëlle Chevalier Papin of Pierre-Bise; rented vines are bottled under the Papin-Chevalier label.
42
Pierre-Bise: Reds
Anjou Gamay
 Rouge Schiste
 Rouge Spilite
43
Eric Morgat: Winemaking
Previously the wines saw 10-20% new oak and possible ML. 
Today fermentation is in fiberglass, the oak is all old and ML is no longer encouraged.
 Viticulture is organic.
44
Eric Morgat: Wines
-L’Enclos: Savennières cuvée, all domaine fruit from non-contiguous parcels: Moulin de Beaupréau, Roche aux Moines, La Pierre Becherelle. Last vintage 2011.
 -Fidès: Savennières from the remaining 2ha (Morgat sold 2.5ha in 2011), all schist. 1st vintage 2012.
 -Litus: 1ha vineyard in Layon, fermented dry. Spilite. 1st vintage 2008.
45
Baumard: Savennières
-Clos du Papillon (schist, plus other igneous and metamorphic rocks) 
-Clos Ste Yves (sometimes marketed as straight Domaine es Baumard). Also schist.
 -Trie Spéciale (only made in favorable vintages from Clos Ste Yves fruit)
46
What is Baumard Vert de l’Or?
The wines made from 1ha of Verdelho in the Clos Ste Yves vineyard (Savennières).
Ist vintages: 1986 for sec, 1999 for moelleux. 
Pulled up in 2007.
47
Baumard: Sweet Wines
-Quarts de Chaume: made via cryoselection (freezing the crop until the less-ripe berries are frozen, then pressing).
 -Carte d’Or (entry level, from purchased fruit from St. Lambert)
 -Clos Ste Catherine (cuvée of fruit from Clos Ste Catherine [Rochefort] and Bourg Chevreau. All domaine fruit.
 -Cuvée Le Paon (old vine selection, in good vintages)
48
What is vignes hautes et larges?
A planting system unique to Baumard: 3M between rows, 80cm between vines in a row, trained up to 2M high. Illegal as of 2014 for Quarts de Chaume.
49
Roche Neuves: Viticulture and Winemaking
Biodynamic. No effeuillage (thinning out of leaves).
 Generally whole cluster and indigenous yeasts, small sulphur at bottling.
50
Roche Neuves: Wines
RED
-Terres Chaudes: 35-45yo vines, from Dares and Les Poyeux, all Tuffeau limestone, all cement and large old oak.
-La Marginale: mostly Les Poyeux, Turonian limestone, south facing slope.
-Franc de Pied: en gobelet, sandy soil. V. rare, and expensive.
 -Les Mémoires: 120yo vines, some grafted, some ownrooted. Destemmed.
 WHITE
-L’Insolite: 90yo vines on clay-limestone, sandstone, flint, 1 and 2yo oak
-Clos Romans: single vineyard, high density plantings, on limestone
 -Clos de l’Echelier: red and white. Clay soils. Younger vines.
51
Clos Rougeard: WInes
-Brézé: Saumur Blanc
 Le Clos: 50-to-70-year-old vines in the villages of Chacé, Varrains and Dampierre -Les Poyeux: 45yo vines, sandy soils, one year old barrels for 18-24mos. 
-Le Bourg: 1ha plot of 70yo vines, aged in new oak.
52
What is the difference in the harvesting method of Bonnezeaux and Quarts de Chaume?
Bonnezeaux: botrytis and harvested by hand in tries Quarts de Chaume: passerillage, botrytis and harvesed by hand in tries
53
What is the harvesting method of Coteaux de l'Aubance?
For all wines, grapes must be hand-harvested in successive tries. Presence of botrytis is required in grapes harvested for SGN wines.
54
What is the min rs, must weight and max yields of Coulée de Serrant and Roche aux Moines?
CDS RS: Sec: Max. 4 g/l Moelleux/Doux: Min. 30 g/l Must weight: Sec: 204 g/l Moelleux/Doux: 255 g/l Yields: Sec: 30 hl/ha Moelleux/Doux: 25 hl/ha Roche: RS: Sec: Max. 4 g/l Moelleux/Doux: Min. 30 g/l Must weight: Sec: 204 g/l Moelleux/Doux: 255 g/l Yields: Sec: 35 hl/ha Moelleux/Doux: 25 hl/ha
55
What is the soil of Coulée de Serrant and Roche aux Moines?
Steep slopes of blue schist w/volcanic debris
56
Where is Haut-Poitou?
South of Chinon
57
What is the soil makeup of Quarts de Chaume?
sandstone and schist
58
What is the max residual sugar of sec Savennières?
Max 4g/l Note:max. 8 g/l if total acidity is within 2 g/l of the residual sugar
59
What are the minimum must weights and max yields of Savennières?
Must weight: Savennières Sec: 186 g/l Savennières Demi-Sec/Moelleux/Doux: 212 g/l Yields: Savennières Sec/Demi-Sec: 50 hl/ha Savennières Moelleux/Doux: 35 hl/ha
60
How do temperatures and rainfall in Anjou-Saumur compare to the rest of the Loire Valley?
overall has the highest temperatures and lowest rainfall. (oceanic influence on the climate)
61
What are two main tributaries of the Loire river in Anjou-Saumur?
Layon Aubance
62
What is min residual sugar and max yields of Cabernet d'Anjou vs Rosé d'Anjou?
Cabernet d'Anjou Min RS: Min 10g/l Yields: 60hl/ha Rosé d'Anjou Min RS: 7g/l Yields: 65hl/ha
63
What is rouget?
Light reds made in the 20thC in Anjou from CF and CS.
64
What is the river that flows through Anjou Brissac?
Aubance
64
How does the climate in Anjou-Brissac compare the rest of the surrounding area?
100ml less rain than the rest of the Maine-et Loire -higher elevation to the west offering protection from the oceanic humidity -avg temps are 1 degree Celcius higher
65
In what commune is the Coteaux du Layon Premier Cru Chaume located?
Rochefort-sur-Loire
66
Is chapatalization allowed in Coteaux in Layon?
Everywhere except Premier Cru Chaume.
67
What is the Armorican Massif?
-covers all of northwestern France -the remains of the Hercynian range of mountains from the Precambrian era -form the basis of the soils of Muscadet and other appellations of the Nantais region and the western half of Anjou including Savienneres -this area is known as Anjou Noir because of the dark soils that defin the Armorican Massif -Granite, gneiss, multicolored schist, slate, and pudding stones
68
What is the Paris Basin?
-a low-lying area in northern France that was covered by the sea during the Cretaceous and Jurassic periods (67 to 195 million years ago) -the seas receded and left soils based on soft, chalky Cretaceous limestone -these are the soils of eastern Anjou and the Touraine -these soils are called Anjou Blanc and are more limestone dominated
69
What happens to the soils east of the Touraine?
-the Paris Basin continues to be the bedrock of the vineyards of the Central Vineyards, around Sancerre -The seas were deeper here and these older soils (from the Jurassic period) are frequently characterized by the presence of tiny fossils -you find Kimmeridgian clay in Sancerre that continues into Chablis
70
Where is Haut Pitou?
South of Chinon
71
What are the styles authorized for Haut Pitou?
Blanc: Min. 60% Sauvignon Blanc, plus Sauvignon Gris Rouge: Principal Variety: Min. 60% Cabernet Franc Accessory Varieties: Gamay, Gamay de Bouze, Gamay de Chaudenay, Merlot, Pinot Noir Rosé: Min. 40% Cabernet Franc, plus a min. 20% Pinot Noir and a min. 20% Gamay

Loire Valley (12 decks)

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