Rhône Valley Flashcards
How does northern and southern Rhône differ in terms of the river itself?
Northern Rhône appellations are close to the river with vines planted on the slopes of the river itself. Southern Rhône is vastly greater with many vineyards at considerable distance from the river.
What are the defined AOC’s called in the Rhône valley?
They are know as Cru’s
Côtes du Rhône AOC and Côtes du Rhône Villages AOC stand for how many percent of all wine produced in the whole of Rhône?
Around 60%
In 2021, how many percent was red respectively white and rosé in the Rhône valley (AOC wine)?
76% red, 14% rosé and 10% white.
Top 9 varieties in the Rhône valley (in order if possible)?
Grenache Noir, Syrah, Mourvèdre, cinsault, Grenache Blanc, Viognier, Clairette, rousanne, Marsanne
Syrah is a vigorous variety. What is done in the Rhône valley to protect it from the Mistral wind?
Careful training and tying in.
In northern Rhône’s steep slopes normal trellising is not possible. How is Syrah treated?
Individual plants are tied up to one or two poles, adding cost.
Syrah is the only black grape used in northern Rhône. What is a typical tasting note?
Deep ruby. Medium to pronounced intensity of violet, plum (red in cool tears and black in warm years), blackberry, black pepper and herbal notes. Acidity and tannins from medium to high.
What three things does Syrah bring to the blends of southern Rhône ?
Syrah adds structure, fruit and colour.
What grape variety is typically the major one in southern Rhône blends, and what does it bring to the blend?
Grenache noir. It brings pale ruby colour, ripe red fruit (strawberry, red plum, red cherry) spice and herbal notes. High alcohol, low to medium tannins and low acidity.
Mourvèdre is almost always used as a small part of the southern Rhône blend. What does it bring?
Deep ruby colour. Intense blackberries, blueberries and violets. High alcohol and high, firm tannins.
What does cinsault bring to southern Rhône blends?
Light ruby colour. Medium to medium(+) intensity of fresh red fruit (raspberry, red cherry), high alcohol and low to medium tannins.
The lifted aromas of cinsault are most prominent when? Because of that, what is it highly suitable for?
Aromas are most prominent in the first year - highly suitable for early drinking reds and rosés.
When does Viognier bud?
Early budding, therefore prone to spring frost.
How is viognier grown in Rhône to prevent wind damage?
On a trellis or on poles.
Yields for Viognier tend to be low and unpredictable, why?
Due to poor flowering and fruit set (coloure).
Why is picking time crucial for Viognier?
Viognier needs to be fully ripe to show its typical pronounced aromas. Picked too late it rapidly lose flavour and acidity while gaining a lot of sugar leading to unbalanced wines.
Typical tasting note for Viognier?
Medium lemon colour, pronounced aromas of honeysuckle, peach and apricot. Medium to high alcohol and low acidity.
Budding, vigour and productivity for Marsanne is?
Late budding with high vigour as well as high productivity.
For Marsanne to produce high quality yields must be kept low. In what way is this well suited to the northern Rhône ?
The soils of northern Rhône have very low fertility, Marsanne performs best in stony, low fertility soils keeping the yields low.
Marsanne is prone to what (3)?
Powdery mildew, mites and botrytis bunch rot.
Typical tasting note for Marsanne?
Medium lemon in colour. Low intensity honeysuckle, lemon and apricot. Oily texture. Medium acidity, full body and medium to high alcohol.
How does northern and southern Rhône differ when it comes to Marsanne?
In northern Rhône Marsanne is usually treated as a varietal wine or blended with rousanne. In southern Rhône it is usually part of a blend.
When does rousanne bud and on what kind of soil does it do best?
Rousanne is late budding and does best on low fertile and well drained soils.
Rousanne has poor resistance to what weather phenomena? How does growers deal with that?
Rousanne has poor resistance to wind. Growers have to carefully select sites that are proper for rousanne.
Rousanne easily suffers from coloure and is very variable in how much fruit it produces. It is also very susceptible to what diseases/hazards (3)?
Powdery mildew, botrytis bunch rot and mites.
What is the main reason for growers favouring Marsanne over rousanne in the Rhône valley?
Rousanne is much more difficult to grow.
Typical tasting note for rousanne?
Medium lemon in colour. Medium to medium(+) intensity of pear with herbal notes. Medium to medium(+) acidity and medium to high alcohol.
Rousanne is made as a varietal wine in both northern and southern Rhône but what is it normally blended with in northern respectively in southern Rhône ?
In northern rousanne is often blended with Marsanne. In southern Rhône rousanne is often blended with Clairette and Grenache Blanc.
In Rhône, a white grape almost exclusively grown in the south. Has a tendency to reach high potential alcohol. Contributes low intensity ripe green fruit and some floral notes. High alcohol and low acidity. Name?
Grenache Blanc
Is clairette vigorous? What is done to contain clairette’s vigour? In what kind of soil does do well?
Yes, very vigorous. But pruned short and with excessive buds removed you contain the vigour. Clairette grows well in low fertility, dry soils - well suited to southern Rhône and its low rainfall.
When does Clairette ripen? And is it prone to oxidisation or reduction in the winery?
Clairette ripens late and is prone to oxidisation.
Clairette goes into white blends in the southern Rhône. What does it contribute with?
Freshness and fruit with white flower, fennel, grapefruit and apple. High alcohol and low to medium(-) acidity.
When does Bourboulenc ripen?
Bourboulenc ripens late.
Bourboulenc has disease resistance from botrytis bunch rot and can withstand a late ripening. Why?
Bourboulenc has thick skin and loose bunches.
Bourboulenc is most often used in southern Rhône white blends. What does it bring?
Lemon flavour, medium(+) acidity and medium alcohol.
Grenache is prone to oxidation and Syrah to reduction, how is this reflected in the general winemaking in the Rhône valley?
Grenache is typically fermented and aged in concrete or stainless while Syrah is pumped over more often and aged in old oak.
When producing red Cru-level Rhône, hand or machine harvest? Large or small crates? Whole bunch or destemmed?
Hand harvest in small crates (not to crush grapes), may be destemmed, chilled and cold soaked for 1-3 days. Or as whole bunches (or partially destemmed).
What is it that red Cru-level Rhône winemakers want to promote when vinifiing using whole bunches?
It is said to promote more intense aromatics.
Red Cru-level Rhône : name three types of fermentation vessels.
Stainless steel, large concrete, open-top wood
For red Cru-level Rhône: cultured or ambient yeast? Fermentation at generally what temperature, and how long can maceration on skins carry on (# of days)
Producers may chose either ambient or cultured yeast. Fermentation is generally at warm temperature and maceration may last 20-30 days.
Why does red Cru-level Rhône winemakers let the maceration go on for 20-30 days with punch-downs, pump-overs or rack and returns?
To enhance extraction of colour, flavour and tannins. This is also the reason why fermenting at warm temperatures.
How long in general is the maturation before bottling for red Cru-level Rhône wines? In what vessels for Grenache? And what vessel for Syrah and Mourvèdre? Typically how many percent new oak?
12-24 months. Large old oak for Grenache and small barrels for Syrah and Mourvèdre, typically 20-30% new.
Inexpensive red Rhône wines are typically machine harvested, crushing of some grapes are inevitable. Why is it important to process the entire volume quickly?
To avoid bacterial infection.
Large producers sometimes use two techniques to make a red Rhône wine with low tannins and in a fruity style for early consumption. Name the techniques.
Flash détente and thermovinification
Why do producers of inexpensive red Rhône wine use cultured yeast?
To ensure a quick and reliable fermentation to dryness.
What fermentation temperature is used for inexpensive red Rhône wines to retain fruit flavour and avoid high levels of tannin?
Mid-range temperatures.
Rosé in Rhône is made by a period of maceration and then pressing. How long is the maceration generally?
12-48 hours
In what vessels are rosé Rhône wine typically aged?
Oak or concrete large vats, or stainless steel.
Name two producers that has raised the prestige of the Saint-Joseph appellation.
Jean-Louis Chave and Domaine Gonon
Name one or two significant producers in Cornas.
Domaine Auguste Clape, Domaine Vincent Paris, Domaine Alain Voge.
