Burgundy Vineyard, Grapes & Management

Question 1

Key Grapes in Burgundy?
Historically?

Answer 1

Chardonnay & Pinot Noir
Also Aligoté (Bouzeron), Cote Chalonnaise
Gamay

Question 2

Chardonnay Characteristics

Answer 2

Versatile
Suited to a range of climates
Susceptible to Spring Frost
Ripens early = suitable for cool regions
Produces relatively hi yields without loss of quality
Prone to grey rot, powdery mildew
Can be grown on wide range of soils and climates
Top Quality examples grown on Limestone/Clay soil (Burgundy)

Question 3

Describe Chardonnay from Cool Climate

Answer 3

Apple, pear, lemon and lime fruit with wet stone notes, light to med body, hi acidity (Chablis)

Question 4

Describe Chardonnay from Moderate climate (ie, Côte d’Or)

Answer 4

Ripe citrus, melon and stone fruit, med-med body, med(+) acidity

Question 5

In good grown seasons in Burgundy how to retain high quality?

Answer 5

vigour management to reduce yield and shading

Question 6

Describe Pinot Noir Grape

Answer 6

Buds early
Susceptible to spring frost
Ripens early, suitable for cooler climate
Yields - must be limited to produced quality wines
prone to millerandage, downy/powdery mildew, botrytis bunch rot, Fan Leaf/Leaf Roll
Can also ripen too fast in warmer climate (reduces intensity of aromas and berries shrivel)

Question 7

Challenges of Pinot Noir in Burgundy

Answer 7

whether fruit will ripen sufficiently to desired ripeness (tannins, colour and flavour)

Question 8

How have the Pinot noir clones developed?

Answer 8

Drawn from Dijon clone families developed at University of Burgundy in Dijon
Now used in many wine regions

Question 9

What can the type of clones affect

Answer 9

yield
disease tolerance
speed of ripening
fruit characteristics

Question 10

How can producers decide what to plant in terms of clones? (3)

Answer 10

Can plant vineyards with single variety = more uniform fruit profile
or plant a mix leading to more diversity in grape characteristics, resistance to disease
Some producers propagate own vines via mass selection

Question 11

Describe Pinot Noir Tasting note in Burgundy

Answer 11

Strawberry, Raspberry and Red Cherry
Village Wines: light, oak derived (smoke/clove), low med tannin
Grand Cru Med+ tannin, med all, hi acidity
Aged wines can develop earth, game and mushrooms with time in bottle

Question 12

Traditionally, How were vines pruned, trained and trellised?

Answer 12

Guyot system (replacement-cane pruned with VSP)

Question 13

What other training systems are used in Burgundy?

Answer 13

Cordon training system, including Cordon de Royat.
Limited vigour/yields, tho high proportion of old wood can harbour disease

Question 14

What training system has come back into fashion?

Answer 14

Guyot system, and a softer method of cane pruning known as Poussard-Guyot (maintains same sap route from one year to the next, reduced pruning wounds, reduces incidence of Esca/trunk disease)

Question 15

What is the disadvantage of Guyot system (replacement-cane pruned with VSP)

Answer 15

requires skilled vineyard workers, but very helpful in combatting trunk disease and aids canopy management

Question 16

What are the planting densities in Burgundy?

Answer 16

8-10,000 vines per hectare, though there are higher.

Question 17

What is the advantage of higher density planting?

Answer 17

Encourages root competition = better quality fruit, smaller berries, higher flavour intensity

Question 18

How can growers manage/reduce yields?

Answer 18

Winter Pruning
De-budding
Green Harvesting

Question 19

Describe de-budding and Disadvantage

Answer 19

reduces yields (before flowering)
promotes good balance in the vine
BUT by reducing yields early, damage via hail, frost or disease can have dramatic effect on yield.

Question 20

Describe Green Harvesting and Disadvantage

Answer 20

Removing immature grapes shortly after Vérasion = substantiially reduced yields but much later in the season before taking action so risk reduced (vs de-budding. BUT can lead to changes in vine dev through compensation via excessive grown in remaining bunches = dilution of grapes

Question 21

What are the Maximum yields for regional/village/G Cu appellations

Answer 21

Regional = 69 hL/ha Red 75 hL/ha White
Village Level = 40-45 hL/ha Red
45-47 hL/ha White
Grand Cru 35 hL/ha Red 40 hL/ha White

Question 22

How is Organic/Biodynamic grape growing in Burgundy?

Answer 22

Becoming more popular
Climate is a challenge
Many vineyards are shared - so organic practice not always viable
Can cause friction between growers who adopt different practices

Question 23

How are some vineyards problems being managed in Burgundy such as
1. Grape Moths
2. Fungal Disease
3. Grapevine Yellows
4. Esca

Answer 23

1. Pheromone capsules (sexual confusion technique)
2. Canopy Management and spraying
3. Vigilance in monitoring and attempting to restrict the spread
4. Pruning mangement

Question 24

What are the biggest challenges with timing of harvest?

Answer 24

critical due to marginal climate
storms lead to dilution and fruit damage
early harvest preserves acidity but not ripeness
late harvest = softer wine
majority of fruit harvested by hand = workforce availability