Ch. 4 – Beaujolais Flashcards
Climate
Continental climate
- slightly warmer than Burgundy
Adequate rainfall (740mm)
Saone River moderates temperature
Subject to Mistral winds
- can affect flowering
- damage to grapes (Gamay has thin skins)
- vine orientation and low training are necessary
Northern part is hilly, South is flatter
Soils
Hilly nothern part (200-500m)
- fast draining granite, schist, sandy soils
- south, south-east facing for maximum exposure
Southern part - flatter
- richer soils
Gamay Noir
early budding (spring frost)
Susceptible to millerandage (dump, cold, windy conditions)
Thin skins
Productive - yields have to be controlled
Expresses itself differently depending on topography and soil (varying levels of tannin and fruitiness)
Vineyard management
Yields have to be controlled
Short pruning
- restraining vigour
- protecting from winds
Traditionally trained as bush vines (protection from wind)
- still on steeper slopes
Now increasingly grown on trellises (mechanization)
Mostly picked by hand (carbonic macaration required)
Interest in sustainable and organic viticulture
- Terra Vitis organisation
Organisation for sustainable and organic viticulture founded in Beaujolais
Terra Vitis
Chardonnay in Beaujolais
Usually in cooler northern part
- marl and limestone soils
(slowing ripening and retaining acidity)
Only around 2%
Winemaking
Chaptalization is common
Beajolais and Beaujolais Village
- Majority made by semi-carbonic maceration
- Maceration time on skins 4-5 days (9 days very good)
(enhances fruitiness and colour)
- Press wine is blended with free-run juice
(added colour and tannin)
- Aged briefly in stainless and released early
- Kirsch, banana, blueberry
Cru Beajolais
- may have extended maceration (10-20 days)
- grapes may be destemmed and crushed
followed by maceration on skins
- may be aged in small/large barrels (% of new as well)
- sometimes refered to as ‘Burgundian style’
- deeper colour, more body, higher level of tannin
Centre for low intervention winemaking
- Jules Chauvet
- Jean-Paul Thevenet
Key natural wine producers from Beajolais
- Jules Chauvet
- Jean-Paul Thevenet
Beaujolais Nouveau
Beaujolais Nouveau AOC
Beaujolais Nouveau Villages AOC
Primeur is authorised synonym for nouveau
Released 3rd Thursday in November following harvest
(normally no earlier than 15 December - all other AOCs)
Made by carbonic or semi-carbonic maceration
bottled 3-5 days after fermentation is finished
Some go through malo some not
Fining and sterile filtering is common
Moderate use of SO2 common (especially without MLF)
Appellations
Beaujolais AOC Beaujolais Village AOC Beaujolais Crus - Brouilly AOC - Chiroubles AOC - Fleurie AOC - Moulin-a-Vent AOC - Morgon AOC - (Saint-Amour AOC) - (Julienas AOC) - (Regnie AOC) - (Cote de Brouilly AOC) - (Chenas AOC)
Beaujolais AOC
Regional appellation covering whole area
- in practise south of the region
max yield 60 hl/ha
Can be sold from mid January following harvest
Beaujolais Villages AOC
Typically better quality - higher levels of ripeness
- Northern part of region
max yield 58 hl/ha
Individual village name may be put on label (usually not)
Typically purple colour, med intensity (fresh red cherry, raspberry, red plum, kitsch, banana)
med+ (high) acidity, light (med-) body, med alcohol, light (med) tannins
Some low intervention wines
Some may be aged in oak
Producers: Jules Desjourneys, Yvon Metras
Premium producers
Jules Desjourneys
Yvon Metras
number of Beaujolais Crus
10
Brouilly AOC
marginally warmer
lighter, more pefumed style
