Rhône Valley - Intro and Overview Flashcards
What are the primary differences btw/ the Northern and Southern Rhône Valleys in terms of:
climate
dominant grapes
orientation + proximity to Rhône river
size of plantings
appellation design
Northern Rhône = continental
Southern Rhône = Mediterranean
Syrah = predominant Northern Rhône
Grenache + several other varieties = Southern Rhône
Northern Rhône = vineyards mostly on W side + closer Southern Rhône = appellations on both sides + spread out
Northern Rhône = much smaller (~4,000 ha)
Southern Rhône = much bigger (~66,000 ha)
Northern Rhône = vineyards generally closer to the river
Southern Rhône = more spread out
Northern Rhône = several clearly defined AOCs (crus)
Southern Rhône = both established AOCs (eg. Chateauneuf-du-Pape) + large vols of basic Cotes-du-Rhone AOC and IGP wine
Rhône Valley production stats:
How much of Rhône Valley production is Cotes du Rhone / CdR Villages?
White white?
Rosé?
Red?
Certified Organic?
CdR / CdRV: 57%
White: 10%
Rosé: 16%
Red: 74%
Certified Organic: 8%
What are common fermentation vessels for Rhone Valley wines (2)?
Common maturation vessels (2)?
Particular considerations when vinifying Grenache Noir (2)?
Particular considerations when vinifying Syrah (2)?
- preference for concrete vats
- stainless steel / large wooden barrels may also be used
- Maturation typically in small + large wooden barrels
- some N. Rhone producers may use new barriques, but this is not as common as it was in the 1990s
Grenache Noir
- prone to oxidation + premature loss of color if too much O2 exposure
=> typically matured in stainless S or concrete vs oak
Syrah
- prone to reduction
=> pumped over more often + aged in barrel for gentle O2 exposure
Rhone Valley
How is harvest typically carried out + why?
What occurs when grapes reach the winery (2)?
- hand-harvested + transported in small crates
- ensures berries do not break
- Destemmed, chilled, + cold soaked for 1-3 days (extracts color)
- some producers use whole clusters to promote intense aromatics
Rhone Valley
Fermentation vessels + yeasts?
Typical fermentation temps for reds + maceration period + why?
Cap management techniques employed (3)?
- stainless steel, large concrete vats, or open top wooden barrels
- Ambient or cultured yeasts (producer’s choice)
- Warmer temps to extract more color, aroma, and tannins
- 20-30 days maceration = typical
- Punching down (pigeage)
- Pumping over (remontage)
- Rack and return (delestage)
Rhone Valley
Common maturation vessels + periods?
Use of new oak?
- 12-24 months is common for reds
- Grenache Noir may = large oak barrels
- Syrah + Mourvèdre may be smaller barrels.
- if new oak used (more common in N. Rhone for top wines), it will be max. 20-25%
Rhone Valley
Typical choices for the production of inexpensive, high-volume wines:
Harvesting + processing at winery (2)
Techniques to enhace color + lower tannins (5)
Yeasts?
Fermentation temps?
Maceration?
Maturation?
- Machine harvesting is common
- pressing + fermentation must be initiated quickly so broken grapes do not oxidize / otherwise affect the final wine
- hand-harvesting may occur (more $$) + carbonic maceration
- Thermovinification
- Flash détente
=> enhances color + fruit intensity
=> lowers tannins for early drinking wines - Cultured yeasts = complete, quick, reliable ferment
- Mid-range temps = fruity aromas + less tannins
- shorter maceration = avoids overly high extraction
- maturation in stainless steel for a few months
Rhone Valley
How are most rosés vinified (4)?
Where is this style exemplified?
Common maturation choices (2)?
- short, cold maceration (usually 12-24 hours)
=> desired color + flavor intensity + lower tannins - mid-range fermentation temps
- malolactic conversion is blocked
=> common for Tavel AOC production - maturation in large oak or concrete vats, or possibly stainless steel
- Some producers = small oak barrels for texture (top wines)
Rhone Valley
How are white wines typically vinified (3) + matured (1)?
How are lees stirring (4) / new oak (4) approached?
- mid-range temps
- malolactic prevented
=> retains fruit aromas + maintains acidity - matured in large old oak or stainless steel.
- stirring usually avoided
=> wines = naturally fuller bodied
=> preservation of fruit aromas desired vs lees aromas - Some producers = batonnage for v. full wines, eg. Chapoutier’s Hermitage Blanc
- new oak may be used
=> increases complexity of final product
=> Barrel fermentation = better integration of oak. - increases production $$$
Rhone Valley
What are the boundaries of the Cotes-du-Rhone AOC?
Why wouldn’t it be used?
- entire region, including (theoretically) Northern Rhône
- in Northern Rhône, local AOCs more typically used to achieve higher $$
Rhone Valley
Is irrigation permitted in the Rhone Valley (2)?
What regulations are invlolved (3)?
- Generally yes
- AOCs must apply for special permission + strict conditions
- The appellation must prove water stress
- Irrigation cannot take place after véraison
- cannot be used to exceed maximum appellation yields
Rhone Valley
Business practices of negociants:
Importance of co-ops (2) + 2 egs.?
- most large negociants (Guigal, Chapoutier) operate in both northern + southern Rhone, but BASED in north
- co-ops more important in the south
eg. Cellier des Princes, based in Châteauneuf-du-Pape - 1 important northern co-op = Cave de Tain
=> sells 40% of Crozes-Hermitage wines
Rhone Valley
Domestic vs Export sales?
Where are the wines sold domestically (3)?
Top 3 export markets?
67% domestic
33% exported
- Supermarkets: 32%
- Wine Shops and Hospitality: 29%
* *** top 2 are dominant **** - Discounters: 6%
- USA
- UK
- Belgium
Rhone Valley
How has the value of Rhone Valley wine changed over recent decades + how has this changed business structures + sales strategies (4)?
- wine value has increased
=> more privately owned wine production esp. in smaller, prestigious AOCs (eg. Cote-Rotie)
=> Growers producing + bottling own wines vs selling to negoces / co-ops - Some top estates have begun en primeur sales, especially for Côte-Rotie, Hermitage, and Châteauneuf-du-Pape
