Northern Rhone Flashcards

Question

Jean- Louis Chave: Vineyard Holdings

Answer 1

Hermitage: 13.9 ha Les Bessards: Syrah; soil is rocky granite l’Hermite: Syrah on granite soils; Roussanne on loess; Marsanne on clay-lime Péléat: Syrah on alluvial stones, silex and clay soils; Marsanne, planted in 1910 on sandy granite Le Méal: Syrah; soil is alluvial granite stones with clay-lime Rocoules: Marsanne and Roussanne; soil is clay-lime Maison Blanche: Marsanne; soil is alluvial stones with clay-lime Saint-Joseph: 5 ha Syrah ``` Dardouilles Les Oliviers Pichonnier Bachasson: 1.5 ha, planted 1996-2002; soil is hard granite Crozes-Hermitage ``` Gros des Vignes: 0.9 ha Syrah, planted in 2003-2004; soil is granite sand and loess

Answer 2

5,000 cases

Answer 3

Hermitage Blanc (80-85% Marsanne, 15-20% Roussanne) Hermitage Rouge: Les Bessards forms the core of this blend of seven climate “Ermitage Cuvée Cathelin” (rouge): a barrel selection done just before bottling, produced only in top years (1990, 1991, 1995, 1998, 2000, 2003, 2009 and 2010 to date) and only if the quality of the regular cuvée is not compromised Hermitage Vin de Paille: rarely commercialized, but bottles do pop up from time to time

Answer 4

“Ermitage Cuvée Cathelin” in 1990; Vin de Paille in 1974

Answer 5

The Chave wines have evolved a bit since Jean-Louis took charge: There is a bit more new oak (10-30% for the reds and up to 33% for the whites—though this has decreased recently), and the wines are cleaner than his father’s. The reds are de-stemmed completely, punched down, fermented in stainless steel and oak vats, then aged in 228-liter barriques for 26 months. The white is whole-cluster pressed and 90% barrel-fermented in up to one-third new oak, then aged for 18 months. All wines are blended in tank prior to bottling. The strength of the domaine lies in the diversity of their holdings across the hill of Hermitage and the family’s mastery of blending, passed down from generation to generation. These factors, combined with their sensitivity to the vintage’s conditions and the classic expression of Hermitage, allow the Chaves to consistently produce some of the finest wines of the appellation.

Answer 6

Large and growing (782 ha/1,932 acres by 2013) appellation on the right bank of the southern rhône producing mainly full-bodied reds, and a small amount of rosé and full bodied white wine. The rosés can offer good-value alternatives to nearby tavel, made in very similar conditions and from the same sort of grape varieties, while the reds generally resemble a particularly soft, earlier maturing Côte du Rhône-Villages, although there are one or two notably more ambitious exceptions such as Domaines du Joncier and de la Mordorée and some of the better producers in châteauneuf-du-pape across the river who also make a Lirac. The appellation includes three communes other than Lirac, of which Roquemaure was an important port in the 16th century from which wines would be shipped as far north as England and Holland (see rivers). In the 18th century, Roquemaure was a much more important wine centre than Châteauneuf-du-Pape. Modern red and rosé Lirac must contain at least 40% Grenache with Mourvèdre and/or Syrah making up at least 25%, while in 2014 Carignan was limited to 10%. Many of the minor Châteauneuf varieties may make up the rest, while Bourboulenc, Clairette, Grenache Blanc, and Roussanne are the main white wine grapes. Quality has increased considerably.

Answer 7

One of France’s few all-rosé appellations on the right bank in the southern rhône. Its historic reputation is still sufficient to justify a sometimes unwarranted price premium over other rosés, although Tavel at its best manages to combine refreshment with interest and concentration of flavour. Tavel was already favoured by Louis XIV in the 18th century, and writers Balzac and Mistral continued to promulgate its superiority. The wine is always bone dry, but the Grenache and Cinsaut grapes give the blend a certain apparent sweetness. Chilling is essential, and the wine should be drunk young, as an alternative to red wine in hot weather. Grenache in all three hues is the dominant grape variety, as throughout the southern Rhône, and should constitute between 30 and 60% of the blend. Such was demand for the wine in the 1950s that the area was considerably extended, by clearing garrigue. A steady 900 ha/2,220 acres of sand and clay is shared mainly by members of the Tavel co-operative, although there are some quality-minded estates. Ch d’Acqueria was for long the best-known estate but some of the best wine is made by Domaine de la Mordorée in nearby lirac, a more dynamic and often more remarkable appellation.

Answer 8

In the far north of the northern Rhône. In the 1970s, the area and its wines were somewhat moribund, a rather isolated outpost well north of Tain, where the major négociants and the famous hermitage vineyard are situated. One man, Marcel guigal, is chiefly responsible for the renaissance of this zone. Côte Rôtie may be the site where the vine was first cultivated in gaul, and vineyards have been sculpted from these, some of the steepest slopes of viticultural France, since at least the time when nearby Vienne was an important Roman settlement. The vines then grown were identified with the local tribe, the Allobroges. ine-growing brought so little reward in the 1960s and 1970s that total plantings were only about 70 ha/175 acres in the early 1970s; by the mid 1990s, however, plantings had reached 150 ha (rather less than the extent of the single biggest wine château in the médoc) and by 2013 276 ha of vineyards qualified for the appellation. Guigal’s single-vineyard bottlings of La Mouline, La Landonne, and, later, La Turque reminded the wine-buying world of the potential majesty of wines hewn from the Côte Rôtie, or ‘roasted slope’, even if their concentration is not typical of the appellation. Because of the turn of the river here, the vineyards banked up the schist behind the unremarkable town of Ampuis face directly south east, and are angled so as to maximize the ripening effect of any sunlight, while being sheltered from the cold winds. The slopes have traditionally been distinguished, with associated legend, either as Côte Blonde, supposedly producing alluring wines for relatively early consumption (often as a result of blending up to the permitted maximum of 20% scented white viognier in with the mandatory syrah grape—see co-fermentation), or Côte Brune, associated with firmer, more durable, all-Syrah wines. Syrah is trained particularly distinctively on these slopes (so steep in parts that winches have to be used), single guyot on single or double stakes. terraces are essential here, where they are known as cheys and have been in place for centuries. The theoretical minimum potential alcohol of these wines is 10%, but most growers manage to achieve considerably more ripeness than this, and wines are made, with more or less new oak (more chez Guigal). More typical examples of Côte Rôtie can be relatively light and fresh with a particularly haunting savoury perfume. Côte Rôtie should always be more ‘feminine’ than Hermitage. Clusel-Roch, Jean-Michel Gerin, Jamet, René Rostaing, and Vidal Fleury also produce very fine Côte Rôtie.

Answer 9

One of France’s smallest wine appellations and one of the few with a single owner (although see also domaine de la romanée-conti). Ch Grillet’s few hectares of vineyard represent an enclave within the condrieu zone in the north of the northern Rhône. A virtual amphitheatre carved out of the granite shelters the narrow terraces of viognier vines from the north winds which can so seriously prejudice both quantity and quality in Condrieu. Already appreciated by Thomas jefferson in the late 18th century, Ch Grillet has always been in single ownership. Until it was bought by François Pinault, owner of Ch latour, in 2011 it belonged to the Neyret-Gachet family and descendants. Annual production was barely 2,000 cases of Ch Grillet’s distinctive brown bottle, one of the last to grow from 70 to 75 cl. Since the 1970s, the wine maintained its high price more by its rarity than because it was obviously one of France’s finest wines. The new team in charge of the original 3.5 ha estate make a second wine, sold as Côtes du Rhône, and are refining rather than changing the style which is more austere and less headily perfumed than the best Condrieu. The result is a restrained, taut, longer-living wine which, unlike Condrieu, may improve in bottle for a decade or even two. The potential of the vineyard is undoubted, as earlier eulogies testify.

Answer 10

Distinctive and fashionable white wine made in minuscule quantities in the northern rhône. It is made exclusively from the viognier grape, whose successful wines manage the unusual combination of a pronounced yet elusive perfume with substantial body. The recent wave of Viognier planting all over the world was originally inspired by enthusiasm for Condrieu. This small appellation encompasses seven right-bank communes (which happen to span three départements, the Rhône, Loire, and Ardèche) just south of the red wine appellation côte rôtie where the river turns a bend and the best vineyards are exposed to the south (see map under rhône). The vine has probably been cultivated here for two millennia, since nearby Vienne was an important Roman city, although the total Condrieu vignoble fell to fewer than 10 ha/25 acres in the 1960s, when the wine was virtually unknown outside local restaurants, and when other fruit crops were much more profitable. Since the 1970s, however, Condrieu’s fame and price have risen steadily, and an increasing number of growers have been prepared to reconstruct small patches of vineyard on the steep slopes, often granitic in the south around the village of Chavanay, the best of which are traditionally said to have a topsoil of arzelle, or decomposed mica. The best sites should also be sheltered from the north wind, which can decimate the potential crop at flowering, but little can be done to combat the inevitable soil erosion. Average yields here are notoriously low (and very much lower than for Viognier planted further south), which is one reason why Condrieu is relatively expensive for a wine that is best drunk young, at between two and four years in general. At one time, Condrieu was a sweet or medium-sweet wine but almost all is made dry today. Vinification standards are extremely variable, particularly since some vignerons are relative newcomers (even if their grandfathers were experienced in making Condrieu). Two of the most experienced producers are Georges Vernay and guigal, the appellation’s dominant force whose top bottling is La Doriane. Policies on such fundamentals as the desirability of malolactic conversion and use of oak vary considerably in Condrieu. In 1990, there were 40 ha/100 acres of vineyard old enough to produce aoc wine, but the total area under vine grew rapidly in the early 1990s so that by 2013 168 ha/415 acres were in production, but further expansion is difficult on these steep, indented slopes and many growers have had to content themselves with extending into a Viognier-based local Vin de Pays. château grillet, France’s other all-Viognier appellation, is an enclave within the Condrieu zone.

Answer 11

Ambitiously expanding and improving northern rhône right bank appellation producing mainly red wines from the syrah grape and less than 10% full-bodied dry whites from the marsanne and, occasionally, roussanne grapes. The vineyard area increased sixfold during the 1970s and 1980s although a more stringent development plan was put into place in the early 1990s as the better producers realized that the reputation of this relatively new appellation (1956) would hardly be enhanced by the produce of the new vineyards on the plateau. The appellation now extends from condrieu in the north (where there is some overlap) to a small pocket of St-Joseph vineyards between st-péray and the town of Valence. It totalled 875 ha/2,160 acres in 1996 and 1,211 ha by 2013. The heart of the region, however, is the stretch of old, terraced vineyards around the town of Tournon (including the communes of Vion, Lemps, St-Jean-de-Muzols, Tournon, Mauves, and Glun) just across the wide river Rhône from the hill of hermitage. The wines are lighter and certainly faster maturing than the northern Rhône archetype across the river, not so much because the soils are very different—on the best sites granite predominates, supplemented by sand and gravel—but because St-Joseph’s east-facing vineyards simply lose the sun up to two hours earlier in the crucial ripening season. For this reason, locals view St-Joseph as their answer to beaujolais, a fruity wine for drinking in the first three years or so. Those less accustomed to the sheer weight of a good northern Rhône red may prefer to drink them at between two and six years old, depending on the character of the vintage, but the best wines of Bernard Gripa, chapoutier, and Chave can easily repay a decade’s bottle age. Red St-Joseph can be a delightfully transparent expression of Syrah fruit, and is one of the most flattering northern Rhône reds to taste young but others can be too light and insubstantial to be worth the price premium that St-Joseph can, often inexplicably, command over the other basic northern Rhône appellation crozes-hermitage.

Answer 12

The most famous northern rhône appellation of all, producing extremely limited quantities of seriously long-lived reds and about a third as much full-bodied dry white wine which some believe is even more distinguished. Although the appellation is only the size of a large Bordeaux estate, Hermitage was one of France’s most famous wines in the 18th and 19th centuries when the name alone was sufficient to justify prices higher than any wine other than a first growth bordeaux (which were sometimes strengthened by the addition of some Hermitage until the mid 19th century). The origin of the name Hermitage is not so much shrouded in mystery as obscured by many conflicting legends, most of them concerning a hermit, ermite in French. Not least of the puzzles is how and when Ermitage acquired its H (dropped for some modern bottlings, notably by chapoutier), although there was no shortage of English-speaking enthusiasts of the wine in the 18th century (including Thomas jefferson). The first recorded mention of Hermitage in English was in Thomas Shadwell’s 1680 play The Woman-Captain, ‘Vin de Bon, Vin Celestine, and Hermitage, and all the Wines upon the fruitful Rhône’. These ‘manly’ wines were also a great favourite with the Russian imperial court, but the economic upheavals of the first half of the 20th century affected Hermitage as much as any Rhône appellation. While the surrounding appellation crozes-hermitage has, like most of the Rhône valley, seen considerable changes and extension over the last 20 years, Hermitage is a constant, give or take a winemaking tweak or two. The wine comes from an almost unenlargeable 136 ha/336 acres of particularly well-favoured vines on the extraordinary hill of Hermitage, a south-facing bank of granite, thinly covered with extremely varied and well-charted soil types, which almost pushes the town of Tain l’Hermitage into the river Rhône just as it turns sharp left (see map under rhône). Wines produced here in the Roman town of Tegna were already known to writers such as pliny and martial. The combination of heat-retaining granite and a reasonably steep southern exposition does much to encourage grape ripening here. It is not surprising that such a celebrated vineyard has been for long divided into various climats, all with their own soil types and reputations for wine types. Professor Pierre Mandier, a geologist at Lyons, has charted the hillside in considerable detail. The most famous climats are at the western end of the hill, which benefits from the highest temperatures. Les Bessards has a topsoil of sandy gravel on granite and produces some of the sturdiest wines. Le Méal produces more aromatic wines from a soil with more limestone, and bigger stones towards the top of the slope, where l’Hermite is crowned with a small stone chapel owned by Paul jaboulet Aîné and has more sand and fine loess. Clay predominates in the lower climats of Les Gréffieux and Les Diognières. Other famous climats include Beaume(s), Maison Blanche, Péléat, Les Murets, Rocoule, La Croix, and Les Signeaux in the extreme east. Although white and red grapes are planted all over the hill, some of the finest white Hermitage comes from the higher vineyards, and clay-limestone soils are considered the best suited. Producers such as Jean-Louis Chave, the modest master of Hermitage, delight in blending the produce of holdings all over the hill to produce a complex, well-balanced expression of each vintage. Producers with less diversified holdings may produce less complex wines, some of them labelled with a single climat. Unlike côte rôtie upriver, red Hermitage is in practice made from the syrah vine alone (although the AC regulations permit the addition of up to 15% white grapes); indeed Hermitage has laid claim to be the cradle of Syrah, while white Hermitage may be made from the robust marsanne or the nervier, and less common, roussanne. soil erosion is a frequent problem here, the result as much of exposure as of gradient, although the hill is steep enough in parts for terraces to be necessary, and some retaining walls are used as advertising sites for the local merchants. The appellation regulations limit yields to a basic 40 hl/ha (2.3 tons/acre) and 45 hl/ha for whites, but enrichment may be allowed in some vintages, so long as the alcoholic strength of the resultant wine is no more than 13.5% for reds and 14% for whites. Wine making philosophies vary here, but are essentially traditional. Red wines are the result of relatively hot fermentations matured in often quite old cooperage of varied capacity, according to vintage characteristics. Red Hermitage should be very deeply coloured and headily perfumed. They can evolve for two or three decades after which they may be mistaken for great red bordeaux. Some of the finest red wines of Hermitage come from Chave, Le Pavillon from Chapoutier, La Chapelle from Jaboulet, and Le Gréal from Sorrel. White wines are possibly even more varied, according to the blend of grape varieties used, ripeness, whether malolactic conversion has taken place, and whether wood is used for fermentation and/or ageing. Almost all white Hermitage is notably full in body, and some of the more serious examples such as Chave’s and Chapoutier’s Chante Alouette are among the longest-living dry white wines of France. In very ripe years, some of Hermitage’s white grapes may be transformed into vin de paille so long as the must is not enriched and the yield is no more than 15 hl/ha. This sweet white Hermitage is delicious but all too rare.

Answer 13

The northern rhône’s biggest appellation, regularly producing more than eleven times as much wine as the much more distinguished vineyards of hermitage which it surrounds, and still considerably more than the similarly priced, and similarly extended, appellation of st-joseph across the river. Like both these appellations, Crozes-Hermitage is usually red and made exclusively of the syrah grape, although a certain proportion, just over a tenth, of full-bodied dry white wine is made from the marsanne grape supplemented by roussanne. Up to 15% of white grapes may theoretically be added to red Crozes at the time of fermentation. Although some bottlers have treated the appellation with little respect for quality, a nucleus of excitingly ambitious producers such as Belle, Colombier, Graillot, Pochon, and Tardieu-Laurent emerged from the late 1980s to provide thoughtfully made Crozes-Hermitage of real distinction and mass. The best reds are softer and fruitier than Hermitage because the soils are richer (and because it is more difficult to justify barrel maturation at Crozes prices), but they tend to share more of Hermitage’s solidity than average St-Joseph. A more typical red Crozes, however, exhibits the burnt rubber smell and sinewy build of overstretched Syrah, although the co-operative in the town of Tain l’Hermitage, two-thirds of whose production is Crozes-Hermitage, should not be underestimated. Les Chassis, between the autoroute south of Tain and the river, provides some of the finest red Crozes, including jaboulet’s Domaine de Thalabert, which was for long the appellation’s principal standard-bearer. Parts of Gervan just north of Tain enjoy a mesoclimate very much closer to that of Hermitage than the flatter vineyards to the east, which are some of the few in the northern Rhône which can be harvested by machine. The clay-limestone alluvial soils of Crozes-Hermitage seem generally less well suited to white wine production, although there are some successful vineyards around Mercurol. The appellation, which dates from 1937, takes its name from a small village just north of Tain without any particular vinous claim. Total vineyard area in production expanded by about a quarter between 1990 and 2005 and by the early 2010s was more than 1,500 ha/3,700 acres. The best reds can be kept for five years or more (and in good years can happily survive for ten) but the average Crozes, red or white, is probably at its best drunk young.

Answer 14

Red wine appellation in the northern rhône with the potential to provide serious if rather earlier-maturing challengers to hermitage on the opposite bank to the north. Cornas was renowned in the era of charlemagne, and in the 18th century, but many of the terraced vineyards on its steep south-facing granite slopes fell into decline in the early 20th century. The appellation experienced a revival of interest in the late 1980s with the arrival of ambitious newcomers prepared to re-establish the terraces needed for high-quality vineyards, so that by 2013 there were 131 ha/324 acres of vineyards in production. Consultant oenologist Jean-Luc Colombo established a base here in the 1990s began making ultra-modern wine very unlike that of Auguste Clape, the standard-bearer during the lean years of the 1970s. Perhaps because Clape’s very traditional wines demand considerable bottle age, Cornas gained a reputation as a long-living wine, but the likes of Thierry Allemand, Domaine Courbis, Eric et Joël Durand, Mark Haisma, Vincent Paris, and Domaine du Tunnel are making a much more luscious style of Cornas. Many of the best slopes such as Les Renards in the south are well sheltered from the cold north winds and enjoy some of the best positions in the northern Rhône. Cornas can provide some of the most satisfying red wine drinking, and offers a much more uniform and dependable quality level than the extensive st-joseph appellation to the immediate north.

Answer 15

Côte-Rôtie, Condrieu

Answer 16

René Rostaing started as a part-time vigneron in 1971 while supporting his family in real estate. He had married into Côte-Rôtie royalty: His wife’s father was Albert Dervieux; her uncle was Marius Gentaz—both legends of the appellation. Upon their retirement in the early 1990s, Rene and his wife inherited their vineyards and now have an impressive array of 20 plots across 14 lieux-dits, including old vines in some of the greatest terroirs of Côte-Rôtie. They have also purchased plots in Condrieu, including some older vines, and have developed hillside land just outside the Condrieu and Côte-Rôtie appellations, from which they produce Syrah and Viognier vins de pays.

Answer 17

Côte-Rôtie: 7.5 ha total La Landonne: 1.6 ha Syrah, mostly planted in the 1970s, some planted in 2008; soil is iron oxide and schist Fongeant: 1.5 ha Syrah, planted in the 1970s Côte Brune: Syrah, replanted by 1997 Côte Blonde: 1 ha of 95% Syrah and 5% Viognier, planted in the 1950s and 1970s; soil is decomposed granite La Viallière: 1.2 ha Syrah, planted in the 1900s and 1980s Condrieu: 1.04 ha Viognier total Côte Bonnette: 0.6 ha, planted in 1987; soil is sandy granite with clay Sainte-Agathe: 0.32 ha, planted in 1974 Côte Châtillon: 0.12 ha, planted in 2004

Answer 18

3,500 cases

Answer 19

Côte-Rôtie “Classique” (now called “Cuvée Ampodium” in the US): 100% Syrah from all of the lieux-dits except for La Landonne and Côte Blonde Côte-Rôtie “La Landonne”: 100% Syrah from the old vines on La Landonne Côte-Rôtie “Côte Blonde”: 95% Syrah, 5% Viognier from Côte Blonde Condrieu “La Bonnette”: from Cote Bonnette and Sainte-Agathe

Answer 20

Rostaing produces elegant and long-lived Côte-Rôties. De-stemming is determined by the vintage conditions; the “Classique” is usually 30-40% de-stemmed, while the single-vineyard cuvées are 10% de-stemmed. The must is vinified in roto-fermenters, which are rotated twice a day at the height of fermentation and less at the end of maceration. Total time on the skins is about three weeks. The wines are aged half in barriques and half in demi-muids. The percentage of new oak is less than 20% each vintage, and the élevage lasts 18-24 months, depending on vintage. The wines are not filtered prior to bottling. The Condrieu has been fermented and aged entirely in stainless steel since 1998 and completes its malolactic fermentation.

Answer 21

Côte-Rôtie, Condrieu, Hermitage, Saint-Joseph, Crozes-Hermitage

Answer 22

This world famous house was founded in 1946 by Étienne Guigal, who’d gotten his start in Côte-Rôtie at age 14 when he worked in the vineyards of Vidal-Fleury. Étienne’s son Marcel joined him in 1961 (age 18) after Étienne was suddenly struck blind. Together, they built the house of Guigal into the most recognizable name in Côte-Rôtie, and they brought the world’s attention to the wines of the appellation. In 1984, the two bought out Étienne’s former employer, Vidal-Fleury, along with their impressive array of vineyards… and in subsequent years, they went on to expand by buying Domaine de Bonserine, JL Grippat, de Vallouit, and the Château d’Ampuis. They folded the vineyards of Grippat and de Vallouit into their own production while keeping Domaine de Bonserine and Vidal-Fleury operating as separate entities. In addition, they now have their own cooperage to better control the quality of the wood for their aging program. While their very modern wines have not always been the favorite style of the older generation in Côte-Rôtie, Guigal has generally received a tip of the chapeau for the attention they brought to Côte-Rôtie and the continuing success of the appellation.

Answer 23

50 ha total Côte-Rôtie: 32 ha Côte Brune: includes 1 ha La Turque section, planted in 1980 La Landonne: 2.1 ha, oldest vines planted in 1974 Côte Blonde: includes 1 ha La Mouline section, average age 60 years Côte Rozier Rozier Verenay La Viallière Condrieu: 3.75 ha, decomposed granite and arzelle Le Colombier: planted in 1973 Châtillon: planted in 1983 Volan Hermitage: 3.5 ha Greffieux: Syrah, average age 30 years Bessards: Syrah, average age 90 years les Murets: 1.2 ha Marsanne, planted in 1942; 0.3 ha Syrah, average age 30 years L’Hermite: mostly Syrah with a small amount of Marsanne, average age 40-50 years Saint-Joseph: 8.0 ha Vignoble de l’Hospice: Syrah planted in 1900, 1913, 1955, 1998 Le Clos des Hospitaliers: Syrah Saint-Joseph: 3 ha Syrah, 2.5 ha Marsanne with a small amount of Roussanne

Answer 24

90,000 cases of Northern Rhône wines, including négociant offerings

Answer 25

Côte-Rôtie “Château d’Ampuis”: 93% Syrah, 7% Viognier; from three lieux-dits in Côte Blonde (source of all of the Viognier) and four lieux-dits in Côte Brune; average vine age is 40-50 years Côte-Rôtie “La Mouline”: 89% Syrah, 11% Viognier; sourced from a plot of the same name on the Côte Blonde, average vine age is 60 years Côte-Rôtie “La Landonne”: 100% Syrah; average vine age is 20 years Côte-Rôtie “La Turque”: 93% Syrah, 7% Viognier; sourced from an extremely steep plot on Côte Brune, planted in 1980 Ermitage Blanc “Ex-Voto”: 93% Marsanne, 7% Roussanne; 90% from Murets, 10% from l’termite Ermitage Rouge “Ex-Voto”: 30% each Bessards and Greffieux; 20% each l’Hermite and Murets

Answer 26

Côte-Rôtie “Château d’Ampuis” in 1995; Côte-Rôtie “La Mouline” in 1966; Côte-Rôtie “La Landonne” in 1978; Côte-Rôtie “La Turque” in 1985; Ermitage Blanc and Rouge “Ex-Voto” in 2001

Answer 27

Guigal is credited as a pioneer in bringing modern winemaking techniques to the Northern Rhône. The house favors lush, ripe fruit supported by long aging in new barriques. This culminates in the “La La” bottlings (La Mouline, La Landonne and La Turque) and “Ex Voto” red, all of which are aged for 42 months in 100% new oak. For the white wines, the Viogniers are macerated on the skins overnight before pressing, while the Marsanne and Roussanne grapes are immediately whole-cluster pressed. The top whites, Condrieu “La Doriane” and Ermitage “Ex Voto,” are vinified and aged in 100% new oak; the rest have a portion vinified in stainless steel prior to oak aging. The reds are sometimes de-stemmed, sometimes not, depending on vintage conditions.

Answer 28

Hermitage; also owns vineyards in every major Northern Rhône appellation

Answer 29

Tain l’Hermitage

Answer 30

Michel Chapoutier took over this venerable family firm in 1990 at the age of 26. He immediately instigated changes that would have many critics place M. Chapoutier at the top of the list of quality Rhône producers. He lowered the yields in their vineyards, converted the estate vineyards to biodynamic farming in 1995 and began producing single-site micro-cuvées that rapidly became collector’s items. He also made the Chapoutier bottle labels the first in the world to have Braille descriptions. Michel is a man of boundless energy: In addition to growing the estate’s Rhône holdings and raising their image worldwide, he’s also founded estates in Australia and Portugal.

Answer 31

77.5 ha in the Northern Rhône Hermitage: 19.5 ha Syrah, 12 ha Marsanne Bessards: 9 ha Syrah, planted in the 1910s, 1950s and 1979-80; hard granite soils Méal: 3 ha Syrah and 2 ha Marsanne, planted in the 1910s and 1940s; alluvial and chalk soil L’Hermite: 3.3 ha Syrah, planted in the 1910s and 1920s; 4.3 ha Marsanne, planted in the 1900s and 1960s; soil is loess and limestone Greffieux: 2.7 ha Syrah, planted in the late 1940s; soil is alluvial and clay Murets: 4.8 ha Marsanne, planted 1918-1920s and 1960s Côte-Rôtie: 5 ha Syrah Côte Blonde: 1.3 ha Syrah, planted in 1940s and 1970s; soil is decomposed sandy granite Côte Brune: 1.4 ha Syrah, planted in 1940s; soil is schist Saint-Joseph: 7.5 ha Syrah, 3.5 ha Marsanne Saint-Joseph: 3 ha total; Syrah planted in the 1930s and 1950s, Marsanne planted in the 1950s; granite soil

Answer 32

Ermitage Blanc “De l’Orée”: Marsanne from the oldest vines on Murets Ermitage Blanc “L’Hermite”: Marsanne from named vineyard; vines over 100 years old Ermitage Rouge “L’Hermite”: Syrah from older vines on named vineyard Ermitage Blanc “Le Méal”: Marsanne from named vineyard’s 1910 and 1940s vines Ermitage Rouge “Le Méal”: Syrah from named vineyard’s 1910 and 1940s vines Ermitage Rouge “Les Greffieux”: Syrah from named vineyard’s 1940s plantings Ermitage Rouge “Le Pavillon”: Syrah from 1910s plantings on Bessards Côte-Rôtie “La Mordorée”: Syrah from the 1940s plantings on Côte Blonde and Côte Brune Saint Joseph Blanc/Rouge “Les Granits”: from the old vines on the Saint-Joseph parcel Hermitage “Vin de Paille”

Answer 33

Ermitage Blanc “De l’Orée” in 1991 (though there had been a mixed parcel cuvée with this name prior to 1991); Ermitage Blanc “Le Méal” in 1997; Ermitage Blanc “L’Hermite” in 1999; Ermitage Rouge “Le Pavillon” in 1989 (though there had been a mixed parcel cuvée with this name prior to 1989); Ermitage Rouge “Le Méal” in 1989; Ermitage Rouge “L’Hermite” in 1996; Ermitage Rouge “Les Greffieux” in 2001

Answer 34

The Chapoutier wines are very modern and bold in flavor, all wines being the product of low yields in the vineyard and very late harvesting, with strong oak signatures. All grapes are sorted, and the whites are whole-cluster pressed. The top whites are fermented in half new oak demi-muids and half stainless steel, except for L’Hermite Blanc, which is fermented in 100% new oak demi-muids. The reds are completely de-stemmed, fermented in small concrete tanks with four to six weeks on the skins, then aged in barriques (50-100% new for the top wines). All of the reds are bottled with no fining or filtration.

Answer 35

Make work in vineyards planted across sloping land considerably easier, and can also help combat soil erosion. Terraces more or less follow the contours of the land, and so row spacing may be irregular. Terraces are created when the hillside is re-formed into a series of horizontal steps between the rows. The world’s most famous vineyard terraces are those of the port wine region of the douro Valley in northern Portugal, where there has been considerable experimentation with different designs, although they are common in much of switzerland, the northern rhône, and elsewhere. In centuries past, such terraces were laboriously constructed by hand and supported by stone walls. For modern vineyards, the cost of laying stones by hand can be prohibitive and skilled craftsmen hard to find, so most modern terraces are formed by bulldozers. Terraces are expensive to create, and are therefore justified only for expensive wines. There is a modern tendency to avoid planting vineyards on such slopes. An alternative to creating terraces is to plant vines up and down the hillsides, as in Germany and other parts of northern Europe. This practice avoids the expense of forming terraces but can lead to soil erosion and worker fatigue, and some slopes are too steep for tractors.

Answer 36

A climate type characterized by warm, dry, sunny summers and mostly mild, wet winters. It occurs throughout the Mediterranean basin, on the west coast of the United States, in Chile, southern and south western Australia, and the Cape Province of South Africa. The autumn and spring seasons range from mostly dry on the hot, equatorial fringes bordering deserts, to wet at the poleward fringes, where Mediterranean climates merge into those with a more or less uniform rainfall distribution as in central and western Europe. Mediterranean climates have some distinct advantages for viticulture over uniform or summer-rainfall climates, provided that supplementary irrigation can be given as needed. Sunshine is mostly more reliable and generous. There is less risk of rainfall in the growing season and of excessive rainfall during ripening and harvest. As a result of these rainfall patterns, the risk of fungal diseases is generally lower. And to the extent that many Mediterranean climates have the disadvantages of low humidity and high temperatures during the ripening period, precise vineyard site selection can help to minimize these disadvantages, by seeking out cooler coastal or high-elevation sites, for example. Further favouring Mediterranean climates is the fact that some of the main advances in both vineyard management and winemaking technology have particular application there. drip irrigation in a summer-dry climate allows a degree of control over soil water availability and vine vigour, and permits the use of mesoclimates and soils that were too dry for viticulture before. Improved canopy management has at least as great an application as in other climates.

Answer 37

Loose affiliation of American wine producers who, led by Californians Bob Lindquist of Qupé winery and Randall Grahm of Bonny Doon, decided in the 1980s to produce wines in the image of the reds and, increasingly, whites of the rhône valley in France. Such wines provided a useful outlet for the produce of old grenache and Mataro (mourvèdre) vines which had previously languished out of favour. It also resulted in a dramatic increase in plantings of such vine varieties as syrah (whose total California plantings grew from 2,000 acres/800 ha prior to 1995 to over 19,000 acres/7,700 ha in 2012) and viognier (500 acres/200 ha prior to 1995; 3,000 acres/1,214 ha in 2012). Joseph Phelps of napa was an early exponent, Bonny Doon of santa cruz a later but noisier one. The movement was regarded by some as providing welcome alternatives to the usual California diet of unblended Cabernet Sauvignon, Merlot, and Chardonnay, by others as an act of treachery against the state's own wine styles and vine varieties (petite sirah was only gradually accepted into the Rhône Rangers’ blending vats).

Answer 38

French word for young produce which has been adapted to mean ‘young wine’. French aoc rules allow all of the following to be released on the third Thursday of November following the harvest: Beaujolais, Côtes du Rhône, Grignan-les-Adhémar, Ventoux, Languedoc, Gamays from Touraine, Anjou, and Gaillac, Coteaux du Lyonnais, Côtes du Roussillon, Mâcon Blanc, Tavel Rosé, Rosé d’Anjou, Cabernet d’Anjou, Cabernet de Saumur, Bourgogne Blanc, Bourgogne Aligoté, Muscadet, and Gaillac Blanc.

Answer 39

Town between the rhône Valley and the alps (see map under france) whose name features in the Clairette de Die and Crémant de Die sparkling wine appellations and Coteaux de Die, a light, still, dry white wine made from Clairette grapes. According to pliny, the local tribe in Roman times, the Voconces, made a sparkling sweet wine, and practised an early form of temperature control by plunging barrels full of fermenting must in the river. Most wines are sparkling and many of them are sweet and grapey.

Answer 40

White wine appellation of just 73 ha/180 acres for still and sparkling wines made by the traditional method that seem something of an anomaly in the northern rhône, famous for the weight and longevity of its wines. Soils and mesoclimate here are admittedly cooler than most of the rest of the Rhône, with some granite in the area closest to cornas, and the Marsanne and Roussanne grapes grown here are now producing some wines of real finesse. A considerable proportion of sparkling wine production is given its first fermentation at the co-operative of Tain l’hermitage before being made sparkling in the St-Péray co-operative cellars.

Answer 41

Eastern French alpine region on the border with both Switzerland and Italy, sometimes Anglicized to Savoy, comprising the two départements Savoie and Haute-Savoie together with small parts of neighbouring Ain and Isère. The dramatic countryside is so popular with visitors for both winter sports and summer relaxation that the wines found a ready market and it was rare for them to leave the region. However, 21st-century interest in lighter wines and indigenous varieties has encouraged exports. Savoie became part of France only in 1860, and grows a highly distinctive group of vine varieties that seem to be unrelated even to those of nearby aosta. Most Savoie wine is sold under the much-ramified appellation Vin de Savoie, although there are individual appellations for roussette de Savoie (for wines from altesse) and for the area of seyssel. Much of the terrain here is too mountainous for viticulture and the Savoie vineyards tend to be clustered on the more sheltered foothills. They are widely dispersed with varying climate and soil characteristics, justifying the separate appellations. Some vineyards are high above the banks of the River rhône as it flows from Lake Geneva towards the wine region known as the Rhône Valley. Seyssel is here as well as the chautagne district and the village of jongieux, two of the 16 crus which can append their names to the appellation Vin de Savoie. South of here, close to the town of chambéry, once famous for its vermouth, is a cluster of crus whose names may be more familiar to wine enthusiasts than the main appellation itself including abymes, apremont, arbin, chignin, and cruet. Further north, in Haute Savoie the Chasselas grape predominates in a cluster of vineyards on the southeastern shores of Lake Geneva and makes a range of light, dry, almost appley wines in the crus crépy, marignan, Marin, and ripaille. Towards Chamonix, the isolated cru of ayse makes still and sparkling wine from the obscure gringet variety. Total vineyard area for the Vin de Savoie appellation increased from about 1,650 ha/4,075 acres in 1990 to around 2,100 ha/5,190 in 2012. About two-thirds of production is white: crisp, delicate, lightly scented, and essentially alpine. The most widely planted variety is jacquère, popular with growers because of its productivity. The finest white varieties are Altesse, with its own appellation roussette de savoie, and roussanne, or Bergeron, responsible for the cru chignin bergeron. Chardonnay is declining. Most of Savoie’s wines are varietal and, among reds, Gamay and Pinot Noir imported from Beaujolais and Burgundy respectively can be perfectly respectable, if relatively light. Most inspiring, however, is the late ripening mondeuse noire with its deep colour, peppery flavour, and slight bitterness. Mondeuse grown at Arbin has a particular reputation for reds with notable structure and ageing ability at alcohol levels rarely above 12%. The rare persan is enjoying a small revival too. A growing amount of Jacquère-based sparkling wine is expected to be sold as crémant de savoie, an appellation introduced in 2014.

Answer 42

No gentle slopes here: on the right-bank of the Rhône, Côte-Rôtie wines draw their character from the extremely steep hillsides that sometimes reach a gradient of over 60°. The very narrow vineyard is planted on terraces fewer than 50 vines wide. Located a few miles from Lyon, this is the northernmost appellation in the Rhône Valley. Côte-Rôtie is grown, made, and protected by “Probus’ centurions”: around 100 passionate winemakers that work the vines of these 60 vineyards. This prestigious cru is made from Syrah grapes that when combined with the viognier produce extraordinarily delicate aromas and remarkably fine tannins. The wine’s beautiful ruby colour, the complex and elegant nose of spices, summer fruits, black fruits, and violet, its robustness and of course its pedigree make this a highly sought after wine... January sees the Ampuis wine market, which since 1928 has been THE unmissable rendezvous for this appellation.

Answer 43

Côte-Rôtie is the only red cru in the Northern Côtes du Rhône to plant Viognier (up to 20%) alongside the Syrah. The Syrah produces quality wines, with rich colours and tannin content. In Côte-Rôtie, viognier complements the Syrah with finesse and aromas. The cru’s colour is a deep ruby red. Its nose can vary from fruits – red or black – to note of violet and spices. It is a robust, pedigree wine that ages very well, and may display notes of woodland, leather, tobacco, or coffee. With a long finish, it is perfectly balanced and quite fat.

Answer 44

2000 years ago, the Roman authors Pliny the Elder and Martial, and the Greek, Plutarch, sang the praises of Côte-Rôtie wines, which they knew as “wine of Vienne”. The first written documents that make mention of Ampuis and Côte-Rôtie date from the 6th century. During the Middle Ages and the Renaissance, the 13th century saw the reputation of Ampuis’ wines grow even further, and records show wine from Côte-Rôtie being served in the great halls of the princes of England, Russia, Prussia, and, of course, France. The vineyard reached its peak in 1890, with the slightest fold in the hillside that caught the sun being planted. While it proved resistant to phylloxera and other diseases, the Great War of 1914-1918 claimed 150 winemakers, meaning some of the hillsides fell out of use. In 1960, only 60 hectares of production remained, but the 1980s saw the vineyard’s revival. The appellation was given fresh impetus and acquired international renown.

Answer 45

The Côte-Rôtie vineyards are located on the hillsides of the Rhône’s right-bank, and cover three counties where the wine is made: Saint-Cyr sur Rhône, Ampuis and Tupin-Semons. The vineyards are between 180m and 325m above sea level. There are 73 registered sites among the vineyards.

Answer 46

The appellation is south-facing and not greatly affected by northerly winds, and has a temperate continental climate similar to that of Lyon: winters are mild, summers hot, and rainfall is regular. The “Mediterranean” influence can be felt in the “drying” southerly wind.

Answer 47

Very steep, the hillsides of the Côte-Rôtie can sometimes exceed 60°. Almost all of the vines are planted on metamorphic rocks: pressure and temperature – which are higher in the south of the appellation – have created three different terroirs: mica schists in the north, Gneiss to the south, and migmatite at the south-eastern tip. In Côte-Rôtie, the parent rock contains a large number of fractures that provide the vines’ roots with access to the water and minerals contained therein.

Answer 48

The Condrieu terroir, on the right-bank of the Rhône, is famous for its white wines, and is the northern most white wine appellation in the Rhône Valley. These impressive wines inherit their exceptional character from the viognier that is planted here in its home terroir. The appellation’s narrow terraces are generally composed of granite and “arzelle”: a mixture of decomposed granite, mica, shale, and clay that gives Condrieu wines their fruity aromas of peaches and apricots. The most prestigious vineyards are found on the right-bank of the Rhône, south of the Côte-Rôtie. Wine lovers will be sure to get away from the village and wind their way through the maze of vines that cover the hillside and, at the edge of soaring granite cliffs, produce a famous white cru. When the viognier almost disappeared in the 1950s, a passionate few winemakers kept the appellation alive long enough to see a renaissance in the 1980s. Today, the AOC covers 110 hectares and has become a global benchmark, especially in the USA. (check area with chairman???) Born from the capricious and subtle viognier – a grape variety native to Condrieu (though according to some sources, it is native to Dalmatia) and whose cultivation, legend would have it, was encouraged by the Roman Emperor Probus – the golden, delicate, and aromatic Condrieu reaches its best at a young age. Full bodied on the palate, its robust body reveals hints of peach and violet...

Answer 49

single grape variety is used in Condrieu wines: the viognier (link to Grape Variety Fact Sheet). This unique variety of grape produces smooth, generous wines. In the glass, it is pale in colour with slight hints of green. Fresh but highly aromatic, Condrieu contains floral notes of violet, or fruits such as mango and apricot. At its peak, if radiates touches of musk, gingerbread and tobacco. Susceptible to oxidization, the wine should be enjoyed when young.

Answer 50

Viognier has been cultivated since Greek times (explaining its possible Dalmatian origins). Emperor Domitian ordered the vines to be torn from the earth in 92AD as he believed the wine had a detrimental effect on his soldiers, but in 280AD Emperor Probus had the vines replanted, stating that it had a beneficial effect on men. First a Gallo-Roman village, Condrieu became the property of the Diocese of Lyon. In the 12th century, the archbishop built the castle that still dominates the city today, to fend of multiple assaults on the town. Like Saint Michel and Vérin, Condrieu was home to the brave sailors of the Rhône who for centuries would provide maritime transportation between Lyon and Beaucaire. Condrieu’s wines have a reputation for excellence that already dates back several generations, back to the Popes of Avignon, and more recently, Curnonsky, the Prince of Gastronomy, named it as the best white wine in France. It then underwent a turbulent period: phylloxera, World War One, the great depression, and the process of industrialization almost left the village abandoned. In the 1950s, the Condrieu wine market, the region’s oldest, disappeared... there were simply not enough winemakers. Soon there would remain only 10 or so farmed hectares out of the 170 that were defined when the AOC was created. In 1940, the AOC was present in only three municipalities: Condrieu, Vérin, and Saint Michel. In 1967, it spread to four neighbouring villages: Chavanay, Saint Pierre de Boeuf, Malleval, and Limony, for a total area of 387 hectares... but only just over 10 hectares were planted. The vines were nevertheless maintained by a small group of winemakers who were passionate about the viognier, and the vineyards were reborn in the 1980s: the abandoned hillsides were replanted and the terrace walls rebuilt. In 1986, Condrieu winemakers made a final alteration the appellation’s territory. One third of the surface area was removed, leaving only the hillsides with the best exposure, where the viognier matured to its very best.

Answer 51

The appellation’s vineyards are found 40km south of Lyon, and 10km from Vienne. It covers around 100 hectares and straddles three French counties. It is divided over seven municipalities: Condrieu, St Michel sur Rhône, Vérin, Chavanay, Saint Pierre de Boeuf, Malleval, and Limony, in the Rhône, Loire, and Ardèche counties.

Answer 52

Continental climate, similar to Lyon, with slight Mediterranean influences. Temperatures are, however, very high in summer due to the region’s exposure to the sun and rocky soils that store heat.

Answer 53

The right-bank of the Rhône Valley between Saint Romain en Gal and Serrières is characterized by greatly contrasting topography: the Rhône’s recent sediment and level terraces collide against the steep inclines that lead up to the “Pélussin plateau”. The vineyards grow there, grasping the parent rock long many narrow terraces, or “chayées”, that require constant upkeep. Since ancient times, the rock has undergone various transformations (chemical alterations = not very exciting). Today, the granite is found in the deepest sections of the outcrops. Beneath the altered fringe, the rock has a crumbly appearance and the cracks contain significant deposits of clay. These fissures are ideal places for vines to take root and ensure healthy growth for Condrieu vines thanks to the moisture contained in the clay. The outer layer of the fringe is never very thick on the slopes and is made up of altered or intact minerals, and fragments of rock and clay. The terraces conserve this section, resulting in soil that is richer in organic matter.

Answer 54

A rare creature! Château Grillet produces a unique wine that is, in many ways, almost mythical. Firstly, its 3.5ha make it the smallest AOC in the Rhône Valley. Located on the right bank of the Rhône, its vineyards overhang the river forming the perfect amphitheatre: open to the South-East and bathed in warm sun. Only a single grape variety is planted there: the viognier. Its terroir is characterized by a light, fragmented soil rich in mica. Produced by a sole harvesting owner, this elegant variety is characterized by its aromas of honey and fruit (peach and apricot), blending a subtle acidity with resounding smoothness...

Answer 55

Château-Grillet is made exclusively from viognier, a robust grape variety. Rich in alcohol, it gives wine body and floral aromas (violet, hawthorn, acacia), and then, as it ages, honey, musk, and dried peaches and apricots. These are the final notes that best characterize wines from this AOC.

Answer 56

The vineyard has existed since Roman times, and is regularly mentioned in the chronicles of travellers and wine lovers of the 17th and 18th centuries! Today, the small but well known terroir has a single owner. Château Grillet was awarded AOC status in 1936.

Answer 57

The AOC is produced in only one vineyard that straddles the counties of Saint-Michel-sur-Rhône and Vérin. Located in the Loire, it opens out on the right bank of the Rhône, south of Vienna.

Answer 58

Mediterranean climate. The terroir is South facing, bathed in sunlight, and sheltered from Northern winds.

Answer 59

Terroir’s with coarse granite sands are the result of changes to gneissic primary rock, and need to be contained with walls. This peculiarity gives the vineyard a remarkable terraced landscape.

Answer 60

Saint-Joseph: Demanding by nature! On the right-bank of the Rhône, the Saint-Joseph vineyard sits upon the 45th parallel, planted on steep hillsides that have been carved into terraces since ancient times. Erstwhile known as “Vin de Mauves”, the Jesuits gave it its current name in the 17th century. Today, the appellation is known for its red wines made using Syrah grapes. These wines are both strong flavoured and refined, expressing notes of pepper and spices, often accompanied by notes of violet mixed with minerals. The appellation also produces 10% of all white wines made using Roussanne and Marsanne grape varieties. Like the terrain itself, the appellation’s winemakers are demanding and seek to produce only the best wine - but they are far from being stern: every year they host the National Comedy Festival.

Answer 61

Within the Saint-Joseph AOC area, 160 winemakers produce predominantly red wines and, on a much smaller scale, white wines made with a single variety of grape or an assembly of different varieties. Syrah is the primary variety used in the red wine (even if up to 10% Roussanne or Marsanne were authorized in 1980), resulting in a strong end product. Syrah produces robust wines with notes of pepper, spices, and a hint of violet, and is made into wine exclusively in the northern reaches of the Rhône valley. It is the Syrah grapes that give Saint-Joseph wines their fine, darkly aromatic personality. The balanced, gourmet white wines are yellow with hints of green, and with a structure that changes with its assembly. The wine is produces in metal or stainless steel vats. Roussane makes wines of the highest quality that are fine, straw yellow in colour, offer a remarkable nose and age nicely. A noble grape variety, it gives wines a satisfying colour and an elegant touch of apricot, hawthorn, unroasted coffee, and honeysuckle in the nose, with discreet hints of narcissus. Marsanne requires a hot, dry climate with a lot of exposure to the sun. Rustic and sturdy, these vines are happy in poor soil, but good hillsides with stony earth provide the most harmonious development. It produces strong wines of average acidity, and its floral aromas come into their own as it ages, and are accompanied by notes of hazelnut.

Answer 62

The vineyards were first planted by Greek colonies, before being cultivated by the Romans who were seduced by the very steep hillsides on the Rhône’s right bank. The AOC gives its name to the vineyard found between Tournon and Mauves. A wine served at prestigious tables across Europe and Russia, Charlemagne also enjoyed Saint-Joseph wines. The first written record of the wine dates back to the 17th century, but it was the monks of the monastery that owns the vineyard that gave it its name. More recently, the wine would be mentioned in Victor Hugo’s “Les Misérables”, “My brother served him some fine Mauves wine that he never drank himself, as he said it was very expensive”. In the 20th century, the winemakers formed a union to protect the Saint-Joseph name. On 15 June 1956, the AOC was made official, running through 6 local authorities (90 hectares). In 1994, the AOC was restructured and is today spread over 1082 hectares across 26 local authorities. The vineyard winds from Chavanay to Guilherand, and connects Condrieu and Côte-Rôtie to the north, and Saint-Péray and Cornas to the south.

Answer 63

From Chavanay in the north to Guilherand in the south, the vineyard stretches for 30 miles along the right-bank of the Rhône. It covers 23 local authorities in the Ardèche and 3 in the Loire.

Answer 64

In the northern area, the vines are subjected to a semi-continental climate and grapes are picked later, while the southern zone is more temperate with a Mediterranean climate. If the vineyard contains some variations inherent to the soil and exposure, Saint-Joseph wines are remarkable for the combination of continental and Mediterranean influences.

Answer 65

The vineyard for the most part occupies terraces on fairly steep inclines, a key factor in the terroir’s drainage and exposure to the sun. Granite is the main component of the appellation’s soil, but other soil varieties are present and influence production. The diversity of the appellation’s soil gives it its unique character and provides three varieties of grapes will all of the nutrients they need to flourish. The northern area is made of soft gneiss and granites on hillsides with sections at the foot or the mountains or in the plain. The southernmost area around Touron is made up of marl and complex, thin, acidic granite.

Answer 66

From easy drinking... to fine wines! On the left bank of the Rhône, the Crozes-Hermitage vineyard sits upon the 45th parallel. The largest vineyard amongst the northern appellations, the appellation is spread across 11 local authorities in the Drôme. A prestigious cru, Crozes-Hermitage is available in red, made using Syrah grapes, and white varieties, made using Roussane and Marsanne. In this wine, Syrah provides a fine balance between fruits and tannins. The reds develop pleasing fruity notes, even if some winemakers choose to play upon a seductive robustness. Red Crozes-Hermitage wines are elegant, balanced, and a pleasure to drink.

Answer 67

The Cru’s red wines borrow from the Syrah. Gourmet and tender, they are dark red in colour and their nose brings aromas of red fruits and flowers. Able to be stored for an average period of time, Crozes-Hermitage can be enjoyed while young. The wine is fresh-flavoured during its first few years, but acquires notes of leather and spices of the years. The white wines, made from Marsanne and Roussanne, display a fine golden colour, and are fat in the mouth, yet dry and balanced. They give a pleasant floral nose that reveals nutty aromas.

Answer 68

The Crozes-Hermitage appellation was created in 1937. At the time it was restricted to the village whose name it assumed because of its plots that were awarded Hermitage AOC status. It was not until 1956 that the 10 surrounding local authorities were included in the appellation. Previously, the area was long covered in orchards (centre and south) or wilderness (north). It was only once the appellation was extended that the vineyards took hold.

Answer 69

The Crozes-Hermitage vineyard is the largest of the northern appellations. Located on the 45th parallel, it is spread across 11 local authority areas in the Drôme on the left-bank of the Rhône, to the north, south, and east of Tain-l’Hermitage. It lies 20km to the north of Valence and 3km to the north of Tain-l’Hermitage.

Answer 70

Spread across a very large area, the Crozes-Hermitage vineyard is influenced by two different climates. To the north, the climate is temperate with and almost constant wind that blows and dries the air along the Rhône corridor. When the wind blows from the north, it brings fine weather and much needed freshness in summer, and a biting cold in winter. When the wind comes from the south, it is followed by storms and can make the atmosphere almost unbearable, especially in summer. Below this latitude, the Mediterranean climate’s influence can be felt... The high annual sunshine (around 2400 hours in Valence) doubles during the hot, dry, summers, and average temperatures reach 20°C in July. Winter brings a moderately cold, semi-continental climate. Annual rainfall is moderate with particularly heavy rain at the end of the summer (especially in September owing to the Cévennes effect or Cevenol storms with their heavy rainfall).

Answer 71

Across this vast vineyard are a wide variety of soils. The major variety is located to the south and east of Tain-l’Hermitage, and is composed of thick layers of pebbles from different glacial periods, mixed with red clay to form relatively flat landscapes known as plateaus or terraces (Chassis, Sept Chemins...). To the north-east lie terroirs where the hillsides are relatively steep. Towards Larnage and Crozes-Hermitage are found pebbly terraces covered with loess or kaolinic white sands; while the areas to the north (Erôme, Serves, and Gervans) lie atop granite soils covered in loess.

Answer 72

A legendary cru... Over centuries, this mythical cru has built its reputation on a single hill, and an epic history. In the beginning, the hill was home to a hermitage founded by Gaspard de Stérimberg in 1224. A knight of Blanche of Castille returning from the Albigensian Crusade, and weary of bloodshed, chose to take refuge from the world on the summit of this granite hill. Soon joined by others, the community began to plant vines... A charming tale, but one that overlooks the fact that the hermitage owes only its name to the hermit: the vineyard has existed since ancient times with the famous wines of Vienne. The unique “straw wine” that has regained favour with some winemakers is also the direct descendent of Gallo-Roman winemaking techniques... The vineyard’s perfect location on the left-bank of the Rhône is known for its exposure to the sun, the influence of the Mediterranean, and for being sheltered from the northerly winds. This harmony between the soils and the exposure are perfect for Syrah that, in the area’s red crus, finds the perfect expression of its strength. This balance is also reflected in the tannins that oscillate between strength and finesse. The appellation also produces light and golden white wines that are characterized by floral notes with a touch of vanilla, and nutty aromas dominated by roasted almonds... Finally, the Hermitage cru can produce incredibly rare straw wines, made from the appellation’s white grape varieties.

Answer 73

The red wine, made using Syrah, can contain up to 15% Roussanne and Marsanne, and is a deep ruby red colour. As it ages, this strong wine, meaty and robust, acquires a surprising roundness and flexibility. Ageing incredibly well, the best vintages become finer and more harmonious over time, developing exquisite notes of violet, spices, and blackcurrant. The Hermitage white wines, made from Marsanne and Roussane grapes, display a wonderful yellow colour and are of a rare smoothness. They develop the creamy, honeyed aromas of hazelnut, peach, and apricot, and may even reveal scents of iris, narcissus, and linden. They can be kept for decades. The straw wines are mostly made from very old Marsanne vines, whose grapes are harvested at the peak of their ripeness. They display a deep straw-yellow colour, and produce velvety aromas of nuts, honey, and caramel with a hint of spice.

Answer 74

Appreciated even by the Romans who knew it as “Vienne wine” (like that of Côte-Rôtie), the Hermitage’s wines were later known as “St Christopher’s hill wines”, after the chapel dedicated to the Saint. It would seem that the name “Hermitage” appeared only later, in the 17th century, in memory of the knight Henri Gaspard de Sterimberg who, upon his return from the Albigenisan Crusades, decided to live as a hermit on the hill granted to him by Anne of Castille, the Queen of Spain. He replanted the vineyard that would become known as first Ermitage, and then Hermitage. This was only the beginning of its success: under the reign of Louis XIV, Hermitage was the preferred wine of the Tsars of Russia... Famous lovers of the wine form a formidable list that includes notables such as Henry IV, Boileau, Louis XIII and Louis XIV, Nicolas II, and Alexandre Dumas. Hermitage was awarded AOC status in 1937.

Answer 75

The AOC vineyard is spread over three local authority areas in the Drôme: Tail-l’Hermitage, Crozes-Hermitage, and Larnage, on the left-bank of the Rhône..

Answer 76

Mediterranean climate. Sheltered from northerly winds, most of the hillsides are south-facing and receive good exposure to the sun.

Answer 77

This historic terroir is composed of granite sands covered with mica schist and gneiss, as well as beaches of round alluvial stones. The Hermitage hill can be divided into three sections, starting in the west, on the left-bank. The first section is the Bessards: a terroir with very uneven granite soils. This is mainly considered to be the terroir that produces the appellaton’s reds. It is also the hillside where the Hermitage is found, as well as the famous Hermite’s vineyard. Then, the central part is split in two: on the upper section, known as Méal, lies the limestone and silica soil with a pebbly surface. It produces the appellation’s most sun-kissed wines as it is south-facing. At the base, known as Greffieux, the earth, resulting from gulley erosion, is more fertile. Finally, the Murets and Dionniers areas are covered in clay soil on a much steeper incline. The east is known as a good white wine producing terroir.

Answer 78

On the right-bank of the Rhône, the vineyard sits on the Eastern slopes of the Massif Central in Cornas, which means “burnt earth” in old Celtic. The abrupt, south-facing slopes form a natural amphitheatre that protects the vines from cold winds. South-facing vines mature early, which is why this appellation is the first red to be harvested in the Northern Côtes du Rhône. Syrah is the only variety of grape used in this appellation, and is able to express its full flavour. Cornas is a very dark red wine: almost black with purplish tints when young, becoming amber with age. It is one of the most robust French wines. These wines age superbly: their tannins round over time and it develops aromas of black fruits, with a spiced, “licorice” finish.

Answer 79

As all northern red crus, Cornas is made from Syrah: the only variety of grape permitted throughout the entire appellation. The terroir brings out its strength, and gives the wines made here a rich substance and dark, almost black, colour. These wines age very well and hold aromas of summer fruits that, with age, acquire a spiced, licorice, finish as the tannins become more round. From roasted cocoa when young, this AOC’s wines develop aromas of leather, musk, pepper, and truffles.

Answer 80

Cornas’ vineyards are very old, dating from ancient times. The first terraces and “chaillées” (walls) were likely made by the Romans. Legend has it that Charlemagne himself tasted the wine when travelling through Cornas in the year 840, and liked it so much that he had some sent on to his residence in Aix la Chapelle. Saint Louis, Louis XI, Charles Quint, Richelieu, and Louis XV are some of the more famous Cornas lovers. The first written evidence of Cornas wine can be found in the 10th century, when a canon from Viviers mentioned the church in Cornas that was “surrounded by vines”. In 1763, a document describes a “strong wine” that was produced in Cornas. The Appellation was awarded in 1938, and was originally limited to 100 hectares in the single county, but was extended in 1960 and quadrupled in volume.

Answer 81

The Appellation’s territory sits between 125m and 400m above sea level, and is contained in Cornas alone, in the Ardèche on the right-bank of the Rhône, 7km from Valence and 12km from Tournon. To the north it borders Saint Joseph, and St Peray is to the south.

Answer 82

Mediterranean climate. The terroir is South facing, very steep, and bathed in sunlight.

Answer 83

The terroir is made up of a semicircle of hills that face south and south-east, protecting the vineyard from the Mistral wind and therefore excessive changes in temperature. The vineyards are planted on craggy slopes which have been cut into narrow, unstable terraces, known locally as “chaillées”. The soil is mainly made up of often decomposed granite, resulting in clay like sands known as “gores”, between two limestone faults (Rocher de Crussol and Rocher de Rochepertuis). In addition to these “gores” is a silt deposit, apart from in the north where limestone is prevalent.

Answer 84

An original white! Bubbles and scents... The 75 hectares of the Saint-Péray vineyard flourish on the gentle slopes at the foot of Crussol Château, under the kind influence of the “Colline de Crussol”, the limestone spur from which it takes its name. On the right-bank of the Rhône, to the west of Valence in the Ardèche, Saint-Péray AOC is the southernmost of the northern Côtes du Rhônes appellations. And that is not all that makes them unique: One third of the wines produced in this appellation are... sparkling! The limestone and granite terroir, the exceptional climate and the superb topography give Saint-Péray whites their unique character. The appellation’s sparkling wine is the only such wine in the Rhône Valley, and the appellation’s winemakers learned the “traditional” method in 1829. Today, its pale, still wines are subtle and fresh, balanced and aromatic, and diffuse floral and mineral notes. Assembled from Marsanne - which is often the dominant grape - and Roussanne, sparkling Saint-Péray gives off notes of toast, honey, and almonds that seduce the palates of wine lovers the world over.

Answer 85

A genuine product of the Ardèche, Saint-Péray is made from two grape varieties: Marsanne and Roussanne. The still wines are light, not overly acidic, and offer aromas of dried apricots, acacia, beeswax, quince, spices, and nuts (almond, hazelnut, and walnut), fresh litchi, honey, peach, cooked apples, licorice, violet, and citrus... Roussane, delicate and subtle, is a noble variety that makes fine wines of the highest quality, straw yellow in colour, with a remarkable nose and that age nicely. This variety’s original aromas evoke apricot, hawthorn, unroasted coffee, honeysuckle, honey, a hint of narcissus, and iris root...

Answer 86

In the 15th century, villagers ventured outside the walls of Crussol Château to settle the Mialan valley and cultivate vines. In the contemporary dialect, the village of Saint-Pierre-d’Ay became “Saint-Péray”. Already popular, Saint-Péray wines came to be enjoyed by royalty. However, after the Revolution it adopted a religiously neutral name: for a time Saint-Péray was known as “Péray white wine”. Innovation was the watchword in 1826: Louis-Alexandre Faure, a wine maker in the appellation, produced the first sparkling wine. In 1829, inspired by the methods used in Champagne, the first “sparkling” Saint-Péray wine was bottled. The 19th century marked the peak of Saint-Péray wines’ popularity: enjoyed throughout Europe, this still or sparking white wine was drank at the tables of the rulers of the day, from the Russian Tsars to Queen Victoria. It also inspired some of the greatest artists: Richard Wagner composed Parsifal having drunk Saint-Péray, and Lamartine, Daudet, Maupassant, and Baudelaire all mention the wine in their work. Pope Pius VII himself sang the wine’s praises. The wine would receive official recognition in the 20th century: on 8th December 1936, Saint-Péray became one of the nine first wines to receive AOC status.

Answer 87

On the right-bank of the Rhône, 3 miles to the west of Valence in the Ardèche, Saint-Péray AOC is the southernmost of the northern Côtes du Rhônes appellations. The appellation is limited to Saint-Péray and part of the “Toulaud” area. Saint-Péray AOC today covers 75 hectares.

Answer 88

Its uneven hillsides and the deep valley promote a cool micro-climate within a generally hotter continental region.

Answer 89

Original and complex, the Saint-Péray vineyard’s terroir holds a remarkably rich geodiversity. The sum of changes accrued over four geological eras, the terroir has developed an unequivocally unique personality. In the Primary period, granite formed from the volcanic magma of the Massif Central provides its very unique hint of silica. In the Secondary era, the alpine ocean invaded South-East France: Crussol’s mountain exposed its Jurassic limestone that is responsible for the calcium content of the Saint-Péray terroir. In the Tertiary, the Colline de Crussol became an island, encircled by the rising seas. The marine deposits that formed make a significant contribution to the clay-limestone soils in the appellation. In the Quaternary period and the major glaciations, fine particles carried by the wind formed a veneer of loess. Finally, the terroir’s diversity was sealed by the Rhône itself, and the alluvial deposits it carried from the Alps.

Answer 90

The Clape family has a 250-year history working as vignerons, though they were forced to start from scratch in Cornas after relocating from the Languedoc due to the grower strikes of 1906 and 1907. Auguste Clape, who took over in 1949, is widely credited as the first to practice domaine-bottling in Cornas in 1957, using fruit from vineyards planted by his wife’s grandfather. He was joined by his son Pierre-Marie in 1989, who now runs the domaine with his son Olivier. For many people, this is the gold standard domaine in Cornas.

Answer 91

Cornas: 5.83 ha total ``` Reynard: 1.2 ha Tézier: 0.46 ha La Côte: 0.86 ha, planted in 1954 La Geynale: 0.68 ha Pied de la Vigne: planted in 1890 La Sabarotte: purchased from Noël Verset upon his retirement ``` St. Péray: 0.23 ha Marsanne, planted in the 1940s and 1990 Côtes du Rhône: 1 ha Syrah on the plain south of the village; the white vines here were torn out after the 2007 vintage and replanted to Syrah

Answer 92

2,500 cases

Answer 93

Cornas: assemblage from 12 parcels (average vine age 30-60 years) Cornas “Renaissance”: assemblage from 12 parcels (average vine age 12-20 years) Côtes du Rhône: 100% Syrah from vineyards outside the Cornas appellation Le Vin des Amis (Vin de France): declassified Côtes du Rhône; young vines from Cornas plus occasional Cornas press wine

Answer 94

Cornas “Renaissance” in 1998

Answer 95

Clape is an example of a traditional approach to winemaking in the Northern Rhône. Red grapes are not de-stemmed, and the wines are punched down by foot and pumped over twice daily. Aging for the Cornas bottlings is 22 months in old 6- and 12-hl foudres. The Côtes du Rhône and Vin des Amis see 12 months in a combination of foudre and cement. The reds are not filtered, but they are fined with egg whites. The white is vinified and aged in stainless steel.

Answer 96

Cote- Rotie

Answer 97

The Jamet domaine was founded by Joseph Jamet in the 1950s, and with the help of sons Jean-Paul and Jean-Luc, the Jamets began domaine bottling in 1976. The brothers took over the domaine in 1991 and have continually planted new vineyards and expanded the domaine, mostly in the northern sector of the appellation with its schist soils. Jamet firmly believes in the virtues of blending over the production of single-site wines (with one notable exception); the domaine’s Côte-Rôtie is typically a blend of their 25 parcels across 17 lieux-dits. In early 2013 Jean-Luc left the family domaine, reportedly taking two hectares of vineyards with him. However, news to date has been spotty about the split and may be worth following in the coming years.

Answer 98

8 ha Côte-Rôtie, 100% Syrah Côte Brune: 0.48 ha, planted in the 1940s and 1993; soil is schist Côte Blonde: planted in 1943; granite soil Côte Rozier: planted in 1943; soil is schist Lancement: planted in 1989; granite soil La Landonne: planted in 1987; soil is schist La Gerine: 1.3 ha, planted in 2000; soil is schist

Answer 99

2,500 cases

Answer 100

Côte-Rôtie: a blend of all Jamet-owned parcels Côte-Rôtie “Côte Brune”: a limited cuvée from this 0.48-ha parcel, produced every year

Answer 101

Côte-Rôtie in 1976

Answer 102

For many people, Domaine Jamet is THE reference point for classically styled Côte-Rôtie. The grapes are partially de-stemmed according to the vintage— though the decision is not by rote. For example, the warm 2009 vintage was fermented as whole clusters, as was the much cooler 2011, but unique aspects of each vintage led to Jean-Paul’s corresponding decisions. Fermentation is in stainless steel tanks in their refurbished, gravity-flow cellar, and the wines are aged in barrel for 18-22 months (maximum 20% new oak for the Côte-Rôtie; 33% new oak for “Côte Brune”). The wines are neither fined nor filtered at bottling.

Answer 103

Universally viewed as a vintage with top quality potential. Guigal will produce their special Condrieu cuvée Luminescence for only the third time (previous vintages were 1999 and 2003). For reds, maintaining freshness and avoiding over-extraction is the key to quality with such ripe fruit.

Answer 104

A challenging growing season for reds in which grapes struggled to reach full maturity and particularly vigilant sorting was required thanks to the Drosophila suzukii fruit fly. A successful flowering resulted in a decent crop, swollen in many cases by rain during the summer and red wine harvest. Whites fared better and benefited from a late rush to maturity but retained good acid levels. Reds likely to be for relatively early drinking.

Answer 105

Very promising reds which may well have excellent longevity. Despite a slow start and problems with mildew in June, the 2013 growing season came good with fine warm days and cool nights throughout the summer. Rain prompted a speedy harvest (one of the latest ever).

Answer 106

Looks good for the Rhône, against the trend of the year in Europe at large. It is defined by lower than average potential alcohol – indeed some chaptalisation was practised. Acidities are also generally below the norm, while tannins are more pronounced than in 2011.

Answer 107

Untimely rain in early September diluted what was otherwise a very promising crop. Quality still good, but certainly not at the level of 2010 or 2009.

Answer 108

Low yields of exceptionally good quality. One of the very best years in the northern Rhône - possibly the best in history!

Answer 109

Warmer and drier than average: volumes were down and harvest was early. Ripening was quick but complete, and quality looks to be very good.

Answer 110

Lots of rain gave a disappointing and dilute vintage. Some producers opted not to make their top wines at all. Largely best to avoid.

Answer 111

Very wet spring, a patchy summer but the vintage was saved by decent weather in September.

Answer 112

Very promising. As elsewhere in France, the region experienced a very mixed August but a warm September seems to have resulted in an excitingly high success rate.

Answer 113

As successful as elsewhere in France. A long term prospect which may rival 1990.

Answer 114

A welcome return to normal temperatures but this post-2003 heatwave crop was not generous and wines have developed fast.

Answer 115

Some exceptional heatwave wines with enormous concentration and, we hope, a long and glorious life ahead.

Answer 116

Poor weather at flowering dramatically reduced the potential crop and paved the way for a thoroughly horrid summer resulting in rotten, unripe grapes. Some growers declassified a large proportion of them although the odd late-picked bottling may surprise. Reds should have been drunk. Good white wines though.

Answer 117

One of the most successful regions in France in 2001. Almost as good as 1999 if more elegant and less concentrated than 2000.Very respectable levels of ripeness and good acidity and ripe tannins to support them.

Answer 118

Good to very good if overshadowed by its predecessor. August was hot with heavy rain on 21 August. September enjoyed exceptionally fine weather allowing a particularly prolonged harvest. Both red and white wines are very charming.

Answer 119

Exceptional quality. A sunny harvest saw good quantities of healthy grapes - a cause for real celebration in the northern Rhône. Quality is at least as good as 1998 (some compare it with 1947) and the quantity was much higher.

Answer 120

Very dry summer stressed the vines. Some tough wines for the long term.

Answer 121

Early maturing, soft wines from an early harvest.

Answer 122

Solid, unexciting but ready and competently made.

Answer 123

Very promising vintage which is just starting to come round at the top end.

Answer 124

All-too familiar autumn rains before the fruit could ripen.

Answer 125

A great summer then rain, hail and mildew, so light, soft wines are the rule.

Answer 126

Heavy September rains gave a mixed bag of early-drinking wines.

Answer 127

A good vintage, superb in Côte-Rôtie: fragrant, forward and charming

Answer 128

The heatwave slowed ripening. Côte-Rôtie suffered but the Hermitage hill produced some monster wines destined for a very long life.

Answer 129

A drought year, irregular in Cornas, otherwise rich and opulent.

Answer 130

Unfairly overshadowed by 1989 and 1990, with majestic Côte-Rôties for long ageing.

Answer 131

Guigal's wines are the exception to a rather lean, charmless year.

Answer 132

Opulent and soft, these wines were delicious but have matured relatively early.

Answer 133

Outstanding muscular wines now ready to drink.

Answer 134

Lovely soft, elegant and balanced wines that should now have been drunk.

Answer 135

A sensational year, highly aromatic, complex and big-framed. Now very rare.

Answer 136

The son of a Valence factory worker, Thierry Allemand built his domaine from scratch after dropping out of school and discovering his love of the vine while working with Robert Michel. Thierry bought his first small plot in 1981 and continued to collect small plots here and there, tending his vines on the weekends while spending weekdays chez Michel (he only began working for himself fulltime in the mid-1990s). An inquiring mind, Thierry has continually evolved his winemaking. After starting out with a by-the-book approach, literally “making” his wines by adding yeast, tannin and enological enzymes as well as utilizing mechanical crushing and de-stemming, he abandoned all of these practices after seeking advice from older growers in the area, especially Noël and Louis Verset. He also eliminated racking and reduced the use of sulfur in his wines, believing that these two factors contributed to the perception of Cornas as a rustic, aggressive wine.

Answer 137

Cornas: 5 ha total; soil is mostly decomposed granite (gore) Reynards: planted in 1900 and 1934; acquired from the Versets - La Geynale - Chaillots: some plots on limestone subsoil - Le Tezier: planted in 1960s - Le Bois Saint-Péray: 0.35 hectares, purchased in 2005

Answer 138

1,500 cases

Answer 139

- Cornas “Reynard”: a blend of parcels with average vine age over 40 years; usually includes old vines in Chaillots, Reynards, Le Tezier and La Geynale - Cornas “Chaillot”: a blend of parcels with average vine age under 40 years; includes parcels in Chaillots, Le Tezier and Le Bois - Cornas “Sans Souffre”: a bottling with no added sulfur; usually from old vines in Reynards; bears a different label than the other wines and is labeled only “Cornas”

Answer 140

- Cornas “Chaillot” and Cornas “Reynard” in 1991 (in 1990, 2002 and 2003 the parcels were blended together and one bottling was made) - Cornas “Sans Souffre”: 1998

Answer 141

The approach at Allemand is traditional. Viticulture is organic and the yields have historically been low. The wines are not de-stemmed, and all pigeage is done twice daily by foot. The wines are aged in either old 228-liter barriques, 600-liter demi-muids, or larger 9-hl foudres; they are not racked and are bottled after 18-24 months in wood. Sulfur usage is very low, and the wines are not fined or filtered before bottling. The wines are powerful and aromatic, but more elegant than the village’s reputation for “hard, rustic wines” would lead one to believe.

Answer 142

Condrieu, Côte-Rôtie, Saint-Joseph, Crozes-Hermitage, Cornas, Saint-Péray

Answer 143

The Cuilleron domaine dates back to 1920, founded by Yves’s grandfather Claude. The first domaine bottling was in 1947, labeled “Vin de Chavanay” Viognier and Syrah (the Saint-Joseph appellation did not exist then, and Chavanay was not yet part of the Condrieu appellation). Yves is a man on the move: He expanded the family holdings from 3.5 hectares to its current 59 hectares; he created a négociant business, Les Vins de Vienne, with Pierre Gaillard and Francois Villard in 1996; and he opened a restaurant with vigneron friends in Ampuis in 2007. The Cuilleron wines are all produced from vineyards the family owns or leases, and while they are focused on their traditional home region around Chavanay, they now also produce wines all the way from Côte-Rôtie in the north to Saint-Péray in the south.

Answer 144

59 ha total Condrieu: 10 ha La Côte: 3.5 ha, planted in 1976 and 1989 Izéras: planted in 1939 Vernon: 0.5 ha, planted in the 1980s and 1990s Eyguets Côte-Rôtie: 7 ha Coteaux de Semons: 1 ha, planted 1965 and 1989-1990 Rochains: 1 ha, planted in the late 1980s Rozier: 0.43 ha, planted in the mid-1990s Viallière Saint-Joseph: 15 ha Syrah; 6 ha Marsanne and Roussanne Vessettes: Syrah, planted in 1936 and 1947 La Ruty: Syrah, planted in the 1960s Verlieux: Marsanne, planted in 1967 Eyguets: Syrah Le Pêcher: Syrah Crozes-Hermitage: 3 ha Syrah, leased in 2012 Cornas: 1 ha Saint-Péray: 3 ha Vin de France: 15 ha

Answer 145

32,000 cases

Answer 146

Condrieu “Chaillets”: an old vine blend from Izéras and the old vines on La Côte Condrieu “Vertige”: from Vernon, this Condrieu sees longer aging in barrel (18 months) Condrieu “Ayguets”: sweet Condrieu from La Côte and Eyguets, from both overripe and botrytised grapes, depending on vintage conditions Côte-Rôtie “Bassenon”: 90% Syrah, 10% Viognier; from the southern Coteaux de Semons Côte-Rôtie “Madinière”: 100% Syrah from schist soils in the northern section Côte-Rôtie “Terres Sombres”: 100% Syrah from Rochains, Rozier and Viallière Saint-Joseph Blanc “Le Lombard”: 100% older Marsanne from Verlieux Saint-Joseph Blanc “Saint-Pierre”: 100% Roussanne from vines in Chavannay and St-Pierre-de-Boeuf Saint-Joseph Rouge “Les Serines”: from the old vines on Vessettes and La Ruty

Answer 147

Côte-Rôtie “Madinière” in 1994; Condrieu “Vertige” in 2001

Answer 148

Yves Cuilleron wines are bold, modern Northern Rhône wines. Yves harvests his white grapes very ripe and waits for a small amount of botrytis to develop if the vintage allows. The white grapes are whole-cluster pressed, barrel-fermented in one-quarter new oak, and aged nine months in contact with the lees with frequent bâtonnage. The reds are partially de-stemmed, vinified in stainless steel with frequent remontage and pigeage, and aged 18-20 months in barriques. The oak is 100% new for the Côte-Rôtie “Terres Sombres” and Saint-Joseph “Les Serines”; 50% new for Côte-Rôtie “Bassenon” and Côte-Rôtie “Madinière”; older oak is used for the other reds.

Answer 149

Hermitage, Crozes-Hermitage, Condrieu, Saint-Joseph, Cornas, Saint-Péray

Answer 150

La Roche-de-Glun

Answer 151

Founded in 1834 by Paul Jaboulet, Jaboulet Aîné (aîné means “older brother,” a reference to Paul) is one of the great, historic names in the Northern Rhône. The house stayed in the family through multiple generations until being sold in 2006 to the Swiss financier Jean-Jacques Frey (owner of Château La Lagune and a shareholder in Billecart-Salmon and Ayala). In the eyes of many critics, the quality of the Jaboulet wines had slipped, particularly since the early passing in 1997 of Gérard Jaboulet… yet Caroline Frey, now in charge of the winemaking, is keen to restore the house to its previous glory. The top Hermitage bottlings of the estate are named “La Chapelle” after the small chapel of Saint Christopher in the climat of l’Hermite; Jaboulet has owned the chapel itself since 1929 (though they own no vines in that climat).

Answer 152

103 ha total Hermitage: 22 ha Syrah; 5 ha Marsanne and Roussanne Le Méal: 6.8 ha Syrah Les Bessards: 2.6 ha Syrah La Croix: 7.0 ha Syrah; 0.7 ha Roussanne; 1.5 ha Marsanne (some of which was planted in 1900) Rocoules: 2.1 ha Syrah; 0.8 ha Marsanne; 0.3 ha Roussanne Maison Blanche: 0.7 ha Marsanne; 0.3 ha Roussanne Les Greffieux: 0.53 ha Syrah Crozes-Hermitage Thalabert: 40 ha Syrah, average vine age 50 years; soil is rounded alluvial stones with clay-limestone Les Blancs: 3.1 ha Marsanne, with the oldest vines planted in 1900; soil is deep brown clay Sassenas: 2 ha Syrah; soil is loess and alluvial stone Les Voussères: 2.4 ha Syrah, planted 1960s; soil is sandy granite and clay

Answer 153

Hermitage Rouge “La Chapelle”: a barrel selection based around on Le Méal, with Les Bessards, Les Greffieux and La Croix usually key components Hermitage Blanc “La Chapelle”: 80% Marsanne, 20% Roussanne from Rocoules Hermitage Blanc “Chevalier de Stérimberg”: 65% Marsanne, 35% Roussanne Crozes-Hermitage “Domaine Thalabert”: 100% Syrah from Thalabert Crozes-Hermitage Rouge “Domaine de Roure”: 100% Syrah from the old Raymond Roure vines at Sassenas and Voussères Crozes-Hermitage Blanc “Domaine de Roure”: 100% Marsanne from the old Raymond Roure vines at Les Blancs

Answer 154

Hermitage Blanc “La Chapelle” in 2006; Crozes-Hermitage Rouge/Blanc “Domaine de Roure” in 1996

Answer 155

The main change instituted by the new Frey regime has been a stricter selection for the top wines, with only 2,000 cases bottled of the 2009 Hermitage Rouge “La Chapelle”—roughly one-quarter the volume of the average-quality 2000 vintage. The white wines are whole-cluster pressed and vinified entirely in oak (about one-third new for the top wines), though “La Chapelle” Blanc is vinified and aged in larger casks rather than barriques. The lees are stirred regularly for the whites. The reds are completely de-stemmed, vinified in stainless steel with regular remontages and aged in barriques (20% new for the top wines) for 12-15 months.

Answer 156

Château-Grillet

Answer 157

Unknown; domaine-bottling began in 1830 by the Neyret-Gachet family

Answer 158

Château-Grillet occupies a unique position in the Rhône as a single-owner AOP, though it has never been the smallest AOP in France as mentioned in some texts. Château-Grillet has a rich history: The archaeological record points to its establishment in the 3rd century CE, and Thomas Jefferson even visited the property in 1787. Numerous documents report the sale of the wine in the 1800s at prices similar to Meursault and Côte-Rôtie. In fact, the famous early 20th century gastronome Curnonsky rated Château-Grillet as one of the top five white wines in France (and thus the world, of course…). The Neyret-Gachet family purchased the property in 1825, holding it until 2011 when their heirs sold it to François Pinault (owner of Château Latour and Domaine d’Eugénie in Vosne-Romanée). Château-Grillet had been a target of wine writers for decades for the lackluster quality of their wines; it will be interesting to watch the team installed by Pinault attempt to return the estate to its former glory.

Answer 159

Château-Grillet: 3.5 ha Viognier, average vine age 40 years; soil is decomposed granite sand with black mica

Answer 160

1,200 cases

Answer 161

Château-Grillet “Pontcin”: 100% Viognier declassified to Côtes du Rhône AOP; named for a lieu dit of Château-Grillet

Answer 162

Unknown for the Château-Grillet; “Pontcin” in 2011

Answer 163

2011 was the first vintage wholly made by the new ownership group; as those wines are only just coming to the market, it is difficult to generalize about the current house style. The wines are harvested and whole-cluster pressed parcel by parcel, and primary fermentation takes place in a combination of stainless steel tank and barrel. The wine is aged in barrel for 18 months, with about 20% new oak each year.

Answer 164

Crozes-Hermitage, Hermitage, Saint-Joseph

Answer 165

Pont-de-l’Isère (Crozes-Hermitage)

Answer 166

Alain Graillot came to wine after a career as an agrochemical engineer. He founded his domaine in 1985 with a parcel of rented vineyards in Crozes-Hermitage. Even with no background in winemaking, he quickly rose to the pole position and today is considered one of the top names in Crozes. The majority of the estate’s production is in red Crozes-Hermitage, though a small amount of white is produced, as are tiny amounts of Hermitage and Saint-Joseph. Alain is now retired (on paper), and his son Maxime (who also makes his own Domaine des Lise and Equis wines) took over the estate in 2008.

Answer 167

Approximately 23 ha total; all organic vineyard practices Crozes-Hermitage: 17.3 ha Syrah (planted in 1973), 2.4 ha, Marsanne, 0.6 ha Roussanne (planted in 1980); soils are sand and clay with large alluvial stones Saint-Joseph: 1.4 ha Syrah in two parcels; soil is decomposed granite Hermitage (Les Greffieux): 0.12 ha Syrah

Answer 168

10,000 cases

Answer 169

Crozes-Hermitage “La Guiraude”: a barrel selection, bottled only in top years Crozes-Hermitage (red) Crozes-Hermitage (white)

Answer 170

Crozes-Hermitage “La Guiraude” in 1988

Answer 171

The Graillot wines are a hybrid of the traditional and modern approaches in the region. They show ripe, concentrated and clean fruit, but only a maximum of 10% new oak is used in a vintage (most barrels are 228-liter barriques purchased used from friends in Burgundy). The red wines are made from whole clusters. Half of the white wine is fermented in stainless steel and half in 600-liter demi-muids; after seven months of aging sur lie they are blended together for bottling.

Northern Rhone Flashcards

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