Bordeaux Flashcards
What 3 rivers play an important role in Bordeaux?
Garonne and Dordogne Rivers, Gironde estuary
What % of Bordeaux’s grapes are black?
90%
What are the relative percentages of red, white, sweet and rose production in Bordeaux?
85% red
10% dry white
1% sweet white
4% rose
When did Dutch engineers drain the Bordeaux swamp?
17th and 18th Cs.
What historical facts led to the development of the merchant class in Bordeaux?
By the mid-18th century, the wines from such properties as Lafite and Margaux were already widely appreciated across Europe and even in America. Their success was also because the city had long been a centre for wine exports from other regions such as Bergerac. This led to an entrepreneurial class of merchants whose origins lay in Britain, Ireland, Germany, Holland and elsewhere. These merchants and brokers distributed the wines of Bordeaux and established their international reputation. That system of distribution – undertaken by specialised merchants rather than proprietors – remains in place today.
What facts led to the 1855 classification in Bordeaux? Upon what facts was the classification based? Has it been updated since 1855?
In 1855, a major commercial exhibition, the Exposition Universelle de Paris, was to take place. The Bordeaux chamber of commerce asked the region’s brokers to compile a classification of the wines. This was based on price, and the estates of the Médoc plus Haut Brion in Graves were classed into five bands, those of Sauternes into three. Although such classifications had been made before, they were informal assessments. The 1855 classification had official status and remains essentially unaltered to this day
What is Bordeaux’s acreage under vine?
11,000 hectares
What percentage of Bordeaux wines are inexpensive to moderate vs. premium -super premium?
70% are inexpensive to moderate
Only 3% are premium or super-premium
Bordeaux climate?
Moderate maritime
Describe the factors that contribute to Bordeaux’s climate. What does a climate such as Bordeaux’s make possible with respect to grape quality?
The cool Atlantic Ocean lies just west of the vineyards and is a cooling influence. In the best years, gentle heat throughout the growing season, sufficient rainfall to promote growth and ripening, and fine, relatively dry and warm early autumns allow for steady and complete ripening. Such a climate can result in an excellent balance of tannins, sugar, and acidity, which partly explains the remarkable longevity of great vintages here.
What man made barrier protects Bordeaux?
The Landes, a pine forest
Describe the relative quality of estates near the Landes vs. near the Garonne. How does the climate differ in the northern portion of the Left Bank?
Estates that fringe those forests, such as Domaine de Chevalier in Léognan and many in Listrac in the Médoc are cooler and thus more marginal than neighbours to the east are. In the northern Médoc, the forest is less of a feature and the landscape is more open to maritime influence. As a result, its climate is cooler than the southern Médoc and Graves.
Bordeaux annual rainfall? Annual variation?
Rainfall is variable, an average of 950 mm a year but with marked variation from year to year and the times within the year when it falls.
Name 4 ways excess rain plays a roll in vintage variation
rain at flowering can result in poor fruit set
rain throughout the growing season can result in increased disease pressure rain at and following véraison can lead to unripe fruit and fungal diseases
rain at harvest can dilute flavours.
What effect has climate change had on Bordeaux harvests?
climate change has led to hot dry summers with insufficient rainfall. The hardy grape varieties planted across Bordeaux can resist extremes of temperature, but hot dry years such as 2003 can lead to wines, both red and white, with low acidity that lack balance. They can also lead to wines being more alcoholic than in the past as growers wait for phenolic ripeness before picking
In which area of Bordeaux is maritime influence less pronounced?
The maritime influence is less pronounced in the easterly, Right Bank regions of Bordeaux such as the Libournais (Saint-Émilion, Pomerol and appellations that surround them), but remains a factor.
In what years in Bordeaux was frost particularly devastating?
1956, 1991 and 2017
Which areas of Bordeaux are less prone to frost damage?
In the Médoc, the most prestigious wines tend to be close to the Gironde estuary, which has a moderating influence on the climate and often protects those vines from frost, while those located a mile or two to the west can be devastated
Describe the incidence of hail in Bordeaux in the last decade
Hail, which is always sporadic, has been more widespread and destructive over the past decade.
Describe the soils, and their origins, of Bordeaux’s Left Bank.
The Left Bank – that is, the Médoc to the north of the city and Graves to its south – benefits from deposits of gravel and stony soils carried to the region by floodwaters from the Pyrenees and the Massif Central many thousands of years ago. Depending on their origin, the gravel is mixed with clay, sand, and minerals.
What’s the height of the Left Bank’s gravel mounds?
not especially high (highest in Margaux at 32 m) nor do they cover the whole region
What are the left Bank’s gravel mounds called?
Croupes
What are the viticultural adv/diasadv of gravel in Bordeaux?
Gravel, unlike clay, drains well, so even after the showers and storms, to which the Left Bank is prone, the roots of the vines soon dry out and the grapes can continue to ripen. In extremely hot years, such as 2003 and 2005, the excellent drainage can put some vines at risk of drought stress. This is particularly the case where soils are shallow. For example, in Pomerol, soils are rarely more than a metre deep and as a result, the vines can suffer, as was seen in the very dry summer of 2016.
A second contribution made by gravel soils is heat retention. After a warm summer day, the pebbles and stones retain their warmth and continue gradually to release it upwards onto the vines, facilitating their slow ripening.
Where are all top Left bank estates planted?
On croupes
Where are clay soils prevalent on the Left Bank? What’s the impact of clay soils on the wines?
There are also pockets of clay on the Left Bank, especially in Saint-Estèphe, but the wines from such soils, while robust and characterful, have not achieved the same acclaim as those grown on gravel.
Describe the soil of the Right Bank and the corresponding adv/disadv in the vineyard
On the Right Bank there is far more clay in the soil, although there are significant patches of gravel in certain sectors of the Libournais. That is one reason why the dominant grape variety here is Merlot, which is ideally suited to such soils. It ripens fully in almost all vintages. It also delivers more sugar and thus alcohol than Cabernet Sauvignon and Cabernet Franc, which was seen a benefit in the past.
Describe the soil characteristics of the Right Bank’s top estates
The best wines come from grapes grown on the limestone plateau or the gravel section that borders Pomerol.
Describe the budding and ripening characteristics, as well as the hazard susceptibility of Merlot.
early budding variety, making it vulnerable to spring frosts, and mid ripening, giving the advantage that the grapes can be picked before early autumn rain. It is susceptible to coulure, to drought and to botrytis bunch rot, making sorting necessary to maintain quality. All these hazards can reduce yields.
What are the relative benefits of Merlot vs. Cab in Bordeaux?
In Bordeaux, an important benefit is that it can ripen fully in cooler years, in comparison to the later ripening Cabernet Sauvignon. It is the dominant variety in the whole of the Right Bank and in the cooler northern Médoc, which has more fertile soils with a high clay content. It ripens on these cooler soils and the water-holding capacity of clay enables it to produce the large berry size typical of Merlot. It also reaches higher sugar levels and therefore higher potential alcohol levels than either of the Cabernets. This was an advantage in earlier decades but, with a warming climate, is less so today. As a variety, it contributes medium to pronounced intensity fruit (strawberry and red plum with herbaceous flavours in cooler years; cooked blackberry, black plum in hot years), medium tannins and medium to high alcohol to the Bordeaux blend.
Describe the budding and ripening characteristics, as well as the hazard susceptibility and berry characteristics (and what it contributes to a blend) of Cab Sauv.
This is a late budding variety, giving it some protection from spring frosts. It is a small-berried thick-skinned variety with high tannin content, resulting in wines with high tannins. It is prone to fungal diseases, especially powdery mildew and the trunk diseases, Eutypa and Esca. It ripens late (and hence needs to be grown on warmer soils), making it vulnerable to early autumn rains. It produces the highest quality fruit on warm, well-drained soils, such as the gravel beds of the Médoc. In Bordeaux, Cabernet Sauvignon contributes pronounced violet, blackcurrant, black cherry and menthol or herbaceous flavours, medium alcohol, and high acidity and tannins to the Bordeaux blend.
What are the adv/disadv of Cab in Bordeaux?
In cooler seasons in Bordeaux, especially in the past with a cooler climate, growers could struggle to ripen Cabernet Sauvignon fully, resulting in wines with high acidity, unripe tannins and little fruit. As a result, and due to Cabernet Franc and Merlot’s earlier ripening, it was and still is regularly blended with these two varieties.
What does Cab Franc contribute to a Bordeaux blend?
it contributes red fruit, high acidity and medium tannins to the Bordeaux blend.
Why are Malbec plantings rare in Bordeaux?
after the hard frosts of 1956, Malbec was mainly replaced with Merlot, which is easier to grow in Bordeaux.
Describe the budding and ripening characteristics, as well as the hazard susceptibility and berry characteristics (and what it contributes to a blend) of Petit Verdot
This variety buds early and ripens even later than Cabernet Sauvignon, making it unpopular with growers in the past in Bordeaux. It is also prone to spring frosts, a failure to ripen in cool years and to rain around harvest. It contributes powerful, deeply coloured wines with spice notes and high tannins. While there are still very few plantings, it is increasingly valued, especially as a warmer climate means it is more likely to ripen in most years.
Where does PV do best in Bordeaux?
In Bordeaux, it does best in the warmer parts of the Médoc.
What % of a blend is typical in Bordeaux wines?
When used, often as less than five per cent
Describe the budding and ripening characteristics, as well as the hazard susceptibility and berry characteristics (and what it contributes to a blend) of Semillion
This is a mid-ripening variety, susceptible to botrytis bunch rot and to noble rot in the right conditions. It can carry high yields. Sémillon has light intensity apple, lemon and, if under ripe, grassy, flavours, a medium body, medium alcohol and medium to medium (+) acidity. (The variety is often spelled Semillon in English-speaking countries.)
In high quality dry white Bordeaux blends, it contributes low to medium intensity aromas, weight and body, and medium acidity. As such, it softens Sauvignon Blanc’s more intense flavours and high acidity. It has a strong affinity with vanilla and sweet spice flavours from new French oak.
In botrytis-affected sweet Bordeaux wines, it contributes pronounced honey and dried fruit (lemon, peach) character and a waxy texture. As it is more susceptible to botrytis than Sauvignon Blanc, top Sauternes wines tend to have a high proportion of Sémillon in the blend, for example as in Ch. Climens or Ch. d’Yquem. Sémillon is also prized for its ageability, developing toast and honeyed notes with age in contrast to Sauvignon Blanc that can hold but whose flavours do not evolve.
What does SB contribute to a Bordeaux blend?
it contributes its grassy and gooseberry fruit and high acidity to dry white blends and to sweet botrytis-affected wines
In Bordeaux is SB generally bottled as a single variety or blend?
Because of the worldwide popularity of the variety, increasing amounts of dominantly or single-variety dry Sauvignon Blanc white wines are being made.
What are the vineyard challenges of Muscadelle? What does it contribute to Bordeaux wines?
This white variety needs to be planted on a well-exposed site, as it is very prone to botrytis bunch rot. The vast majority is used in sweet white wines where it contributes flowery and grapey notes. It is not related to Muscat.
What’s typical Bordeaux planting density?
10,000 vines/ha
What’s typical Bordeaux vine spacing? What motivates the high density? What are the associated costs?
one metre apart with one metre between the rows. This is suitable for the relatively infertile soils of the region resulting in moderate vigour. Close planting adds to costs as more plants and more trellising have to be bought, specialist over-the-row tractors bought and more time is needed for vine training, ploughing and spraying. However, close planting makes the best use of expensive vineyard land. Vineyards in less prestigious appellations are often planted at lower density.
What the most common training method on the Left Bank?
cane pruning, in which canes are trained along wires. On the Left Bank, two canes are trained, called Double Guyot.
What the most common vine training method on the Right Bank?
Single Guyot
What’s the 2nd most common Bordeaux vine training system? Why is it favored by some top estates?
The second method is cordon-pruning, spur-pruned, which is rare in Bordeaux, although some prestigious estates favour it, arguing that it reduces yields naturally and gives better aeration to the bunches.
Why is canopy management important in Bordeaux?
In Bordeaux’s moderate, damp climate, canopy management is important to reduce the incidence of downy mildew, powdery mildew and botrytis bunch rot.
When does leaf removal take place in Bordeaux? Why?
Leaf removal takes place during the summer and is intended to improve aeration and deter rot. This also exposes grapes to ultraviolet light to aid ripening
What negative circumstance often occurs in Bordeaux vineyards when a mildew attack is followed by rain?
tractors may have difficulty entering the vineyards to spray and the rain washes away the treatments, which can compound the problems
Which trunk rot diseases are a problem in Bordeaux?
Eutypa dieback and Esca have become major problems, rotting the vine from the inside
What new treatments are available for Eutypa dieback and Esca?
A relatively new treatment called ‘soft pruning’, increasingly popular across Europe, seems to be fairly successful
What’s Flavescence doree? How can it be contained?
Grapevine Yellows, a bacterial disease.Flavescence dorée can be contained by using insecticides, but such treatments make the growing band of organic and biodynamic producers uneasy because of the use of synthetic insecticides.
Describe how physical leaf removal is done in Bordeaux. Why is one method sometimes preferred over another?
Leaf removal can take place on either one or both sides of the row. However, leaves protect the bunches from sunburn and extreme heat. For example, vineyard managers who removed leaves in 2003 ended up with raisined grapes. It is less risky to remove leaves late in the season when extreme heat is less likely and the bunches can benefit from the better aeration.
What’s the history and current trend with respect to green harvesting in Bordeaux?
About 20 years ago it became approved practice to remove bunches (or bunch-thin), either by hand or by machine. This was a way to correct vines carrying a high yield, and to improve concentration of flavour. It now less popular, as some viticulturalists argue that it can unbalance the vine and that pruning short in winter is a better way to control yields. The emphasis today is in allowing vines to find their natural balance, avoiding corrective measures unless there is no alternative.
What are the current trends with respect to yields in Bordeaux?
Yields have certainly decreased over the past two decades; they now average 50 hectolitres per hectare and the wines have benefited. However, there was a fashion for exaggeratedly low yields, especially on the Right Bank. This resulted in super-concentrated wines that could often be jammy or fatiguing. Moreover, the sense of place, which is a hallmark of fine Bordeaux, is obscured by excessive concentration that robs the wine of any nuance. However, this practice is in decline.
Compare the past and current methods of organizing harvest labor in Bordeaux. How do current trends add to production costs?
Harvest used to be a random procedure. Teams were hired to arrive for a defined period, based on an informed guess as to when the grapes would be ripe. Thus, in most vintages some grapes would be picked under ripe, others overripe, and the remainder at the right moment. Today harvesting teams are hired for a longer period and expect some days of paid idleness should the harvest be interrupted by rain. Large teams of workers (above 100) are hired by the big estates. Many properties hire workers from other EU countries and board the workers throughout harvest, further adding to the cost.
What harvest labor challenges do growers face in Bordeaux?
n some parts of the region, such as the northern Médoc, it is hard to find workers to harvest by hand, as the vineyards are a two-hour drive from Bordeaux
Name 3 factors that influence the decision to harvest mechanically or by hand in Bordeaux.
- Labor shortages
- Cost
- Some properties also use machines to collect grapes quickly if fungal disease pressure is high or if the weather forecasts is for rain or storms.
What is the perceived benefit of hand harvest?
Advocates of harvesting by hand argue that it allows them to pick the perfect moment to harvest, without dealing with the vagaries of harvesting teams’ schedules. Nonetheless, harvesting by hand undoubtedly gives greater quality control, which is why top estates routinely pick by hand.
What is the Bordelaise practice re: sorting?
Levels of sorting vary according to the value of the wine and the quality of the vintage. Grapes for inexpensive wines will not be routinely sorted, while grapes for high quality wines will be sorted first by those harvesting by hand as they pick, by hand on a moving or vibrating belt or, in very well-funded properties, by optical sorting (see General Winemaking options, Sorting). In the very best vintages, even top estates may decide not to sort in the winery because of the uniformly high quality of the fruit and because they have sorted in the vineyard.
What is plot by plot winemaking? In Bordeaux, which growers might choose to harvest/vinify this way? What production costs are added?
Many properties, especially those producing high quality wines, have moved to plot by plot winemaking, picking individual plots for optimum ripeness and then making separate small lots of wine with those grapes. In addition to the added care needed over harvesting dates, this also requires more, smaller vessels to be available in the winery, adding to cost but producing higher quality.
What type of fermentation vessel and cap management is most common in Bordeaux?
Fermentation vessels include wood, stainless steel and concrete. All are fitted with temperature control.
Takes place in closed vats with pump-overs.
What type of yeast is most common in Bordeaux?
Most properties used cultured yeast for its reliability.
Describe common Bordelaise fermentation temperature and post fermentation maceration practices
Fermentation temperatures and the extent of post-fermentation maceration on the skins depends on the style of the wine to be made and the quality of the vintage. Mid-range fermentation temperatures and a short period on the skins after fermentation (5-7 days) is typically used for wines intended for early drinking to preserve primary fruit and to limit the extraction of tannins. Mid-range to warm fermentation temperatures and a total of 14–30 days on the skins may be employed for wines intended to be aged for many years in bottle. Maceration times are reduced in poor vintages if the fruit is not fully ripe.
What press techniques are common in Bordeaux?
The juice is drained off, and the remaining skins are pressed, either in pneumatic presses or in modern vertical or hydraulic presses, which are believed to give the best results because of their gentle extraction. The press wine is, like the free-run, poured into 225-litre barrels (barriques), and the winemaker will decide later what proportion of press wine the final blend will contain. That will depend on whether the free-run needs more structure and tannin.
Describe MLF in Bordeaux.
Malolactic conversion takes place either in tanks or in the barrels, arguing that there is a better integration of wine and wood. As top-quality wines will be tasted initially in the following spring by buyers and wine journalists, many estates will inoculate to ensure rapid completion of malolactic conversion. Cellars may be heated to encourage an efficient conversion.
Describe the nuse of oak aging in Bordeaux for mid price vs. premium wines
Simpler wines are typically aged in stainless steel, concrete vats or large vats for 4–6 months and oak chips may be added for an oak flavour effect.
High quality wines are matured in French oak barriques. Most common is a mix of first, second and three-year old barriques, though some very prestigious properties will use up to 100 per cent new oak. However, the percentage of new oak has been decreasing in recent years to more moderate levels for many estates.
Describe Bordelaise practices in choosing cooperages and the duration of barrel aging.
Winemakers choose the barrel makers, often opting for a range of cooperages for greater perceived complexity, and the level of toast, typically medium to medium plus. Wines will be matured for 18–24 months, depending on the quality of the wine (wines of greater concentration and higher tannins need longer) and the progress of maturation in any particular year.
How often are wines typically racked in Bordeaux? How is micro-oxygenation used?
By tradition, wines are racked every three months, though some prefer to leave the wine undisturbed on the lees and may use micro-oxygenation to replace the oxygenation caused by racking, as well as softening tannins.
Describe the 2 approaches to blending in Bordeaux. How are consultants used to aid in this process?
There are two approaches to blending. Most estates, especially those that opt to present their wines in the spring for the en primeur tastings (see below), blend over the winter. The outcome is not just a near-final blend of the main wine, but a deselection of wines that will end up in the estate’s second or third label or that will be sold off in bulk to merchants. A minority of estates blend a few months before bottling, when the blending team can assess the evolution of each variety and each lot before making the final decisions. The majority of the top properties work with a winemaking consultant whose main role is to assist with the blending process. In fact, many of the top properties work with the same highly skilled consultants.
Name 2 styles of Bordeaux rose
the deeper coloured, traditional Clairet and a lighter coloured rosé
What grape varieties are commonly used in Bordeaux rose?
Cab and Merlot
What methods of rose production are used in Bordeaux?
n the past wines were made either from younger vines or by the short maceration and bleeding off method. Here the rosé is a by-product of red wine production in which the main aim is to produce deeper coloured red musts and wines. The newer style lighter coloured rosé is more likely to be made by direct pressing.
In Bordeaux, when are white grapes pressed?
Once the grapes have been picked, they are either pressed directly on arrival at the winery or left on the skins for up to 24 hours before being pressed. The first method delivers maximum freshness, the second more aromatic and phenolic complexity, although the grapes need to be fully healthy, otherwise off-flavours could be extracted.
Describe fermentation temperature, fermentation vessels, wine aging, clarification and aging on lees in white Bordeaux wine making
Wines intended for early drinking are generally fermented at cool fermentation temperatures in stainless-steel tanks. Inexpensive wine may then remain in the tanks for a few months before being clarified and bottled. Mid-priced wines are often left on the fine lees for 6–12 months, which will give them more weight and complexity.
How are Bordeaux white wines aged?
Higher quality wines are fermented and aged in barriques, with a varying proportion of new oak.
Describe the use of MLF in Bordeaux whites
Many producers block the malolactic conversion to retain freshness and acidity
Describe lees aging and batonnage in Bordeaux whites.
It used to be common for the fine lees to be regularly stirred (bâtonnage) to enrich the wines further. However, today many winemakers are wary of the technique, which can, especially in hot years, give the wines excessive body in relation to their levels of acidity.
