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WSET DIPLOMA UNIT 3 > Bordeaux > Flashcards

Bordeaux Flashcards

1
Q

Bordeaux bodies of water

A

Atlantic Ocean
Gironde Estuary
Garonne River
Dordogne River

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2
Q

Bordeaux Grape Varieties & %’s

A 
Merlot - 60%
Cabernet Sauvignon - 20%
Cabernet Franc - 8%
Sauvignon Blanc - 5%
Semillon - 5%
Muscadelle - 1%
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3
Q

Split of AOC Wine: Red, Dry White, Sweet, Rose

A

85%
10%
1%
4%

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4
Q

INAO - Stands for now and then

Year of establishment

A

Institute National des Appellations d’Origine
Institut National de l’Origine et de la Qualite
Founded in 1935

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5
Q

AOC

A

Appellations d’Origine Controlee

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6
Q

IGP - stands for and when founded

A

Indication Geographique Protegee

2009

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7
Q

Types of things AOC controls

A 
varieties
planting density
training systems
max yileds
min alcohol 
length of maturation 
earliest date can be sold
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8
Q

Varietal Labels

A

allowed since 2009 to compete with new world wines that feature variety prominently

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9
Q

Average size of vineyard holding

comparison to SP and IT

A

10.5 ha

much larger

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10
Q

Cooperative production (total FR)

A

40%

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11
Q

Wine consumption per capita

A

Less than half a century ago

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12
Q

Largest FR producers

A

Castel Freres 12%
Carrefour
ITM Enterprises

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13
Q

Export value vs IT and SP

A

50% more value than IT

3x value of SP

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14
Q

Bordeaux area under vine

A

111,000 ha

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15
Q

% of inexpensive and mid priced

% of premium or super premium

A

70%

3%

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16
Q

Climate overview

A 
Moderate Maritime
Gentle heat in the growing season
sufficient rainfall 
dry and warm autumns
leading to excellent balance of tannin, sugar, acidity
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17
Q

Left Bank climate differences

A

Protected from Atlantic storms by the Landes pine forests

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18
Q

Climatic feature of Listrac

A

Next to the forest so not as protected from Atlantic influence.

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19
Q

Climatic feature of northern Medoc

A

Landes forest less of a feature so more exposed to the Atlantic, hence cooler and wetter than southern Medoc and Graves

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20
Q

Average rainfall and when

A

variable but averages 950 mm

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21
Q

Excessive rain impact on vintage

A

Flowering poor fruit set
growing season, disease pressure
at and after veraison, fungal diseases
harvest dillutes flavors and can cause berry split and rot

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22
Q

Climate Change

A

some hot dry summers without adequate rainfall
2003 hot low acidity and lack of balance
more alcoholic wines as growers wait for phenolic ripeness

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23
Q

Right bank climatic influence

A

Maritime influence less felt

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24
Q

Left Bank Soils

A

Deposits of gravel and stony soils deposited from the Pyrenees and Massif Central
Can be mixed with clay, sand, minerals
Low gravel mounds (32m) found at the top estates
called croupes

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25
Q

Impact of Gravel Soils

A

Drain quickly so even after storms, roots dry out quickly so vine can continue ripening
In very hot years (2003 and 2005) can cause water stress
Heat retention that is released at night facilitating ripening

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26
Q

Pomerol soils

A

Very shallow and in dry years can cause water stress (like 2016)

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27
Q

Other soils on Left Bank

A

Some pockets of Clay (St. Estephe) but wines do not reach same potential as on gravel

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28
Q

Right Bank soil

A

Far more clay with some pockets of gravel

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29
Q

Merlot vs Cab Sauv & Franc

A

Ripens in almost every vintage, more sugar (hence alcohol)

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30
Q

Merlot - budding / ripening

A 
Early budding (spring frosts)
Mid ripening (pick before autumn rain)
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31
Q

Merlot hazards

A

Coulure, Drought, Botrytis bunch rot

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32
Q

Merlot where planted

A

Most widely planted, dominant on right bank, and cooler northern Medoc where Clay soils are more prevalent

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33
Q

Clay impact on Merlot

A

Water holding capacity enables large berries associated with Merlot

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34
Q

Merlot characteristics

A

Medium to pronounced fruit (strawberry, red plum / blackberry black plum)
medium tannin
medium to high alcohol

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35
Q

Cab Sauv budding / ripening

A

Late budding and late ripening

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36
Q

Cab Sauv hazards

A

fungal diseases, powdery mildew

Eutypa and Esca

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37
Q

Cab Sauv characteristics

A

small berries, high tannin
pronounced violet, black currant, black cherry, menthol, herbaceous
medium alcohol, high acid and tannin

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38
Q

Cab Sauv soils

A

best on the well drained soils of the Medoc

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39
Q

Cab Franc

A

contributes red fruit, high acid, med tannin

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40
Q

Malbec

A

mainly replanted with Merlot after frosts of 1956

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41
Q

Petit Verdot basic

A

Buds early and ripens later than even Cab Sauv

Spring frosts, autumn rains, failure to ripen in cool years

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42
Q

Petit Verdot in blends

A

Usually less than 5%

deeply colored, spice notes, high tannins

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43
Q

Semillon budding / ripening

A

mid ripening

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44
Q

Semillon hazards

A

botrytis bunch rot, noble rot

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45
Q

Semillon characters

A

light lemon, apple
medium body, alcohol
medium to medium plus acid

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46
Q

Semillon in Bordeaux

A

In dry whites, Softens Sauv Blanc’s intense flavors and acidity
strong affinity with vanilla and sweet spice of new French oak
In botrytized wines, pronounced honey, dried fruit, waxy texture.
more susceptible to botrytis so top wines have more Sem than Sauv
ageability, toast and honey
Sauv blanc’s flavors don’t evolve with age

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47
Q

Sauv Blanc in Bordeaux

A

grassy and gooseberry
high acidity
in both dry whites and botrytis
increasing dry white production due to worldwide popularity

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48
Q

Muscadelle

A

very prone to botrytis bunch rot
Used in sweet whites, grapey and floral
not related to Muscat

49
Q

Row spacing

A 
10,000 vines / ha
one meter apart
one meter b/n rows
results in moderate vigor on the infertile soils
less prestigious lower density
50
Q

Impact of row spacing

A

higher costs as more trellis material is needed, over the row tractors, more time / labor for training, plowing, spraying
But makes best use of expensive land

51
Q

Vine training

A

Most common is cane pruning
Left bank, two canes, Double Guyot
Right bank, single, Single Guyot
Cordon spur pruned is rare but some prestigious use it saying it naturally limits vigor

52
Q

Canopy management

A

Very important in this damp climate to reduce threat of fungal diseases (powdery, downy, botyrtis bunch rot)
Leaf removal in summer to increase aeration
Also exposes bunches to ultra violet light to aid ripening

53
Q

Unique Bordeaux hazards

A

Eutypa dieback and Esca, trunk diseases that eat the vine from inside.
Soft pruning seems to help
Flavescence Doree, insecticides

54
Q

Leaf Removal cons

A

Sunburn and extreme heat (2003)

remove later in the season when cooler

55
Q

Green harvesting

A

common 20 years ago to correct yield and improve concentration
now less popular and better to short prune to control yield
allow vines to find balance

56
Q

Yield trends

A

decreased over past two decades to avg of 50hl/ha

trend on right bank for exaggerated low yields for super jammy and fatiguing wines but in decline

57
Q

Harvest

A

Used to be random process based on a guess resulting in some under some over ripe grapes
today hired for a long time with some expected idleness
Large teams hired by big estates (100) many from other EU countries (boarding)

58
Q

Machine vs hand harvest

A 
No Medoc (2 hours no of city) hard to find labor so machine
top estates by hand
59
Q

Pre winemaking

A

Inexpensive wines not sorted

High quality sorted in vineyard, then at sorting table by hand or optical

60
Q

Plot winemaking

A

high quality pick individual plots for optimal ripeness and make separate small lots
requires more small vessels and labor

61
Q

Red wine fermentation

A

In closed vats with pump over

wood, stainless, concrete with temp control

62
Q

Yeast

A

Most use cultured for reliability

63
Q

Early drinking red wines fermentation

A

mid range temps and short period on the skins after fermentation (5-7 days) to preserve primary fruit and limit tannin

64
Q

Age worthy red wines fermentation

A

mid range to warm fermentation temps and 14 - 30 days on the skin

65
Q

Press types

A

pneumatic or modern vertical or hydraulic which give gentle extraction

66
Q

Press wine

A

put into barriques to be decided on how to use in final blend

67
Q

Red wine malo

A

takes place in tank or barrel for better wood integration

Many will inoculate and heat cellars to ensure it completes before the spring tasting with journalists

68
Q

Simpler red wines post fermentation

A

aged in stainless or concrete for 4 - 6 months and oak chips may be added

69
Q

High quality red maturation

A 
Matured in French oak barriques 18 - 24 mo
Mix of first, second, three year old 
some very prestigious use 100% new oak
but % of new oak decreasing 
many choose a range of cooperages
70
Q

Red wine racking

A

every three months

some use micro oxygenation instead to soften tannins

71
Q

Two approaches to blending

A

Most, espec those that will present at the en primeur tasting, blend over the winter. this will result in a near final blend of the main wine and a deselection of wine for the second or third label or bulk
A minority blend a few months before bottling when each variety can be assessed
Most top work with consultants for blending

72
Q

Rose Winemaking

A 
Two styles
Deeper colored traditional Clairet
Lighter colored Rose 
Merlot & Cab Sauv 
historically saignee (by product) now direct press
73
Q

White Wine Pressing

A

Two styles
Directly pressed upon arrival for max freshness
Skin contact up to 24 h for aromatic and phenolic complexity, but need fully healthy and ripe grapes to avoid off flavors

74
Q

White fermentation temp

A

early drinking are generally cool temps in stainless

75
Q

White wine maturation

A

early drinking, few months in stainless before bottling
mid price 6 - 12 mo on fine lees
high quality fermented and matured in barrique with varying new
aged on fine lees with battonage for further body and complexity

76
Q

White wine malo

A

Higher end block to preserve acidity and may not battonage to preven too full body

77
Q

White Bordeaux pioneers

A

Denis Dubourdieu and Andre Lurton

advocated for focus on Sauv Blanc, skin contact, and reduction of new oak in fermentation and maturation

78
Q

Sweet wine yields

A

Need to be kept very low, typically 1/3 of what is acceptable for still wines. Buds are pruned low. Many do not achieve the max of 25 hl/ha. Top are more like 10 hl/ha

79
Q

Sweet wine viticulture

A

Any grapes with any sign of disease must be removed as they will be highly susceptible to rot later in the season

80
Q

Sweet wine harvesting

A

Harvesters must be well trained to distinguish noble rot from grey rot
Must go through the vineyard more than once to get the right level of botrytis. up to 10 - 12 times
Can last from September through November

81
Q

Level of botrytis impacted by:

A

Weather conditions that promote the spread of noble rot (varies year to year)
Position of estates - proximity to areas where mists form most regularly
Willingness of estates to wait for the best time to harvest and risk losing fruit to weather
willingness to pay for multiple pass throughs

82
Q

Sweet wine fermentation

A

As a dry white wine
Fermented in stainless, concrete or barriques
Aged for varying times in those containers
Top quality are barrel fermented (for the best oak integration) with a high proportion of new and barrel aged 18 - 36 mo for gentle oxidation that will aid complexity
New oak is 30% - 50% but can be 100% (d’Yquem)
Less prestigious often unoaked

83
Q

Key Appellations of the Left Bank

A

Medoc, Haut Medoc, St. Estephe, Paulliac, St. Julien, Listrac-Medoc, Moulis, Margaux

84
Q

Key Appellations of the Graves

A

Graves, Pessac Leognan, Barsac, Sauternes, Graves Superieures

85
Q

Key Appellations of the Right Bank

A

St. Emilion, Pomerol, Lalande de Pomerol, Castillon Cotes de Bourdeaux, Francs Cotes de Bordeaux, Blaye Cotes de Bordeaux, Cotes de Bourg,

86
Q

Key Entre Deux Mers Appellations

A

Entre-Deux-Mers, Premieres Cotes de Bordeaux, Cadillac Cotes de Bordeaux, Sainte Croix du Mont

87
Q

Bordeaux AOC

Bordeaux Superieur AOC

A

Vast generic appellation
Still White, Rose, Red
Max yields, 65hl/ha, 62, 60 for some low concentration
Superieur 59 hl / ha for red
Together are 50% of all wine produced in Bordeaux
Reds are typically Merlot: Med intensity red fruit, high acidity, medium plus tannin, med body, med alcohol
Whites are increasingly Sauv blanc: medium gooseberry and lemon, med body, high acid, med alcohol
Acceptable to good, Inexpensive to mid

88
Q

Medoc AOC and Haut Medoc AOC

A

Left bank of the Gironde north of Bordeaux city
Red wine only
Max yield of 55hl/ha
Only sold as of mid June after the harvest
Wide range of quality and price levels

Medoc is the northern end
Equal parts Merlot & Cab Sauv

Haut Medoc is close to Bordeaux and contains the famous single communes
50% Cab Sauv, 44% Merlot

89
Q

Left Bank Single Communes

A

St. Estephe, Paulliac, St. Julien, Margaux
Adjacent to the Gironde estuary and its moderating influence
High proportion of warm gravelly soils that enable Cab Sauv to ripen
Red wines only
Max yields of 57 hl/ha
Pronounced blackcurrant, green bell pepper (espec in cooler years), and red plum, with cedar and vanilla
Medium to high alcohol, high tannin & acid, medium plus body
Very good to oustanding and premium to super premium

90
Q

Saint Estephe AOC

A

Most northerly and coolest of the prestigious left bank communes
Closest to the Atlantic
40% Merlot, more than the other three (does well on the clay away from the estuary)
50% Cab Sauv, best on gravel near the estuary
Reputation for rustic wines that need many years in bottle to soften the tannins
Some are softer and more accessible if they are from warmer gravel soils or high proportion of Merlot
Water holding of clay soils has proven advantageous in recent hot dry summers
No first growths, number of second, large number of Cru Bourgeois

91
Q

Paulliac AOC

A

62% Cab Sauv often on gravel banks near estuary
Many of top estates are even higher Cab Sauv (70% - 80%) for high concentration and longevity
Most structured of the Left Bank; high tannin and acidity for long ageing capacity
Three of the 5 first growths (Latour, Lafite Rothschild, Mouton Rothschild)
Highest proportion of production of cru clasee wine (85%)

92
Q

St. Julien

A

Very high proportion of Cab Sauv and of cru clasee (second only to Paulliac)
Regarded as midway point between powerful structure of Paulliac and finese of Margaux.
No first growths, but five second growths: Leoville les Cases, Leoville Poyferre, Leyoville Barton, Gruaud Larose and Ducru Beaucaillou

93
Q

Margaux AOC

A

High proportion of cru clasee and one first growth, Chateau Margaux
Slightly less Cab and slightly more Merlot
Stony gravelly soils
Farther south than other three and so picked a week earlier on avg that more Northern Medoc regions
Can be an advantage in cool years or if rain threatens
However Clay seams means some soils need supplementary drainage
Reputation for perfumed wines with silky tannins

94
Q

Listrac-Medoc and Moulis AOC

A

For red wines only
Further from the moderating effect of the river
Less moderating impact of the estuary
Less gravel in the soils
wines can be released for sale slightly earlier
Same AOC requirements as the big 4 (57hl/ha)
good to very good and mid priced to prem

95
Q

Graves AOC

Graves Superieures AOC

A

Large appellation stretching south of Bordeaux city
for white and red with 85% red
Max yields are 58 and 55 hl/ha
Superieures are late harvested or botrytized sweet wines
Most Graves are acceptable to good and inexpensive to mid

96
Q

Pessac-Leognan

A

Sub region within Graves
Gravel soils
80% red / 20% white
Max yield 54hl/ha for both red and white
Moderating impact of the Garonne
High quality barrel fermented and aged white and high quality red
One first growth from 1855 - Haut Brion and all cru clasee’s from the Graves classification
Produces best white wines of Bordeaux
Whites are blend of Sauv Blanc and Semillon; pronounced gooseberry, lemon, grapefruit, with vanilla and clove; medium plus body, medium plus to high acid, medium to high alcohol
Very good to outstanding and premium to super
Reds are similar in style and quality to the four most prestigious Medoc communes

97
Q

Entre-deux-Mers AOC

A

Second largest AOC in terms of ha but distant second to Bordeaux AOC
Makes only white wines (reds are made but labelled Bordeaux or Bordeaux Superieur)
Max yield 65hl/ha resulting in some low intensity
Acceptable to good and inexpensive to mid

98
Q

Saint Emilion & Saint Emilion Grand Cru AOC

A

Cover the same large area producing red wine only
Max yield 53hl/ha and 6 mo maturation
46hl/ha and 20 months maturation
Merlot 60% with Cab Franc next
Great range of quality from simple to those of the top first growths
Pronounced red and black fruit, vanilla and clove new oak, full body, high alcohol, medium plus to high acid and tannin
Best can age many years

99
Q

Saint Emilion satellites

A

Four AOC’s close to St. Emilion but farther from the Dordogne
Similar wines and same rules as St. Emilion
Two biggest are Montagne St. Emilion and Lussac St. Emilion

100
Q

Pomerol AOC

A

Small and prestigious site
80% Merlot with Cab Franc second
Max yield 49 hl/ha
No classification system but many top quality
Very good to outstanding and premium to super premium
Top wines are Pronounced red and black fruit, vanilla and clove new oak, full body, high alcohol, medium plus to high acid and tannin
Best can age many years
Command some of the highest prices in the world because of quality and size (Petrus is 12 ha vs 80 - 100 for first growths)

101
Q

Lalande-de-Pomerol AOC

A

Larger Pomerol satellite appellation with slightly higher yields than Pomerol’s 49

102
Q

Cotes de Bordeaux

A

Created for red and white in 2009 for a group of right bank appellations
A number of communes can append their name before the AOC name:
Blaye, Cadillac, Castillon, Francs Cotes de Bordeaux
For red max yield is 55 for Cotes and 52 if a commune name is appended
Cotes de Bourg is similar but not in the Cotes de Bordeaux umbrella. 10% Malbec, highest of any appellation
Merlot is dominant and similar in style and price to Medoc

103
Q

Sauternes & Barsac AOC

A

For sweet botrytized wines made from Semillon (80%), Sauv Blanc and tiny plantings of Muscadelle
Conditions for noble rot because the cold Ciron river meet with the warm Garonne promoting morning mists
Ideally these are burnt off by afternoon sun drying the grapes and preventing gray rot
Sauternes is largest sweet wine appellation accounting for 50% of all production
Barsac may be labelled Barsac or Sauternes
Max yield is 25 hl/ha but in reality are much lower to ensure grapes are fully ripe before noble rot develops
Pronounced citrus peel, honey, apricot, tropical fruit, with vanilla
Full bodied, high alcohol, medium to medium plus acid, and sweet finish
good to outstanding prem to super
Many producers are switching to more dry wines as sweet fall out of fashion

104
Q

Other sweet appellations

A

Sainte Croix du Mont AOC (40hl/ha)
Loupiac AOC (40hl/ha)
Premieres Cotes de Bordeaux AOC (45hl/ha)
these may have botrytis or just be late harvest
good to very good and inexpensive to mid

105
Q

1855 Classification

A

1855 classification of Grand Cru Classe
Based on prices then being achieved for wines of the Medoc plus Haut Brion in the Graves and Sauternes
Ranked 60 producers from first to Fifth Growths
Ch d’Yquem got a special place of its own; Premier Cru Superieur
Minor modifications including the promotion of Ch Mouton Rotschild in 1973 but largely the same
Continues to impact prices today
Cru Classe wines represent 25% of Medoc wine
Must be estate bottled

106
Q

The Graves Classification

A

Established in 1959 based on pricing, fame, and quality as judged by tasting
16 classified chateaux for their red, white, or both
All are in Pessag-Leognan
Simple list with no further sub divisions
Due for a revision with too many top notch not on the list

107
Q

The Saint-Emilion Classification

A

Dates from 1955 and revised every 10 years
Judged on terroir, methods of production, reputation and commercial considerations and a blind tasting of 10 vintages
Includes four tiers:
Premier Grand Cru Classe A and B
Grand Cru Clasee
Grand Cru
2012 is most recent
Has been challenged by lawsuits which have dented reputation and value
Grand Cru for the lowest tier is seen as misleading

108
Q

Crus Bourgeois du Medoc Classification

A

Created in 1932 Cru Bourgeois is a level below Cru Classe but still of superior quality
In 2010 it was revised with Cru Bourgeois label awarded annually to individual wines instead of chateaux
Based on an assessment of production methods and final quality
Any property in the Medoc may apply
From the 2018 vintage wines will be classified in three tiers: Cru Bourgeois, Cru Bourgeois Superieur, Cru Bourgeois Exceptionnel

109
Q 
# and size of estates
Annual production
A

7,000 estates mostly called chateaux
Number shrinking due to takeovers to make more commerically viable operations
Average size is now over 17ha
Annual production 800 million bottles

110
Q

Coops

A

25% of production from 40% of grape growers

111
Q

Percentage by type of wine

A 
Bordeaux, Bordeaux Superieur, Bordeaux Rose:  47%
Medoc & Graves:  18%
Cotes de Bordeaux:  12%
Saint-Emilion, Satellites, Pomerol: 11%
Dry White: 9%
Sweet whites: 3%
112
Q

Production Costs: Bordeaux AOC, Medoc Estate, Classified Growth

A

Euro 0.57; 2.35; 9.80
Increased vine density, harvest costs, viticulture costs, lower yield, rigorous selection, barrel aging (cost of new and time)

113
Q

Point Scales

A

In addition to the classee system
Robert Parker, Wine Spectator 100 pt system
Initially USA then around the world

114
Q

La Place de Bordeaux

A

Wine is sold to a negociant (la negoce) who handle 80% of the wine
They sell it to wholesalers and retailers
Courtier handles the relationship between the producer and the negociant
Each charge a fee: Negociants 15%; Courtiers 2%
Sold in over 170 countries with as many as 40 negociants
There is an allocation system where each negociant gets an allotment and may need to take lesser vintages to not lose their spot

115
Q

Market for inexpensive Bordeaux

A

Struggled to achieve over 1 Euro per liter
lower demand in France
huge competition from other low priced countries like Chile and Australia on export
most sold in French supermarkets

116
Q

En Primeur

A

Top chateaux sell en Primeur a futures sytem which is a paper transaction for a future production wine
Sold in spring following harvest while wines are in barrel and not finished or bottled
Late 70s and vintage of 1982 took off
In April 5,000 journalists, critics, and pros taste the wines in barrel
In May and June the chateaux release prices
The first tranche is released by the negociants to test the market for prices which are influenced by the critics
Prices are adjusted depending on how it sells (usually up)
Consumers can buy a future through a merchant
highly rated wines are sold out immed while those in lesser vintages may be on the books for years

117
Q

Debates about en primeur

A

Since 2010 debates on if it still works
boom period of the 2000’s fueled in part by Chinese demand led to ever increasing prices even in poor vintages like 2011
This led to prices falling and some losing money
Critics are concerned about how much their opinion influences pricing, particularly since wines they taste are not finished
2012 Latour decided to no longer sell via en primeur and others have reduced volumes

118
Q

Pros and cons of en primeur

A

Estates
Pros: Test the market by releasing small lower prices tranches early
Early payment and return on investment allowing financing of the next vintage
Cons: Potentially selling at a lower price that what might be obtained eventually
potential for financial mismanagement or losses by negociants that could impact the estate reputation

Consumers
Pros: secure sought after wines theoretically at lower prices
Option to keep or sell sought after wines
Cons: wines bought on opinions and may not represent final wines
intermediaries may go out of business before wine is delivered
prices may fall after the wine is bought

WSET DIPLOMA UNIT 3 (59 decks)

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