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D3 Condensed > The Rhone Valley Copied & Amended > Flashcards

The Rhone Valley Copied & Amended Flashcards

1
Q

Wine production by colour in the Rhone valley

A

Wine

o 80% is Red

o 13% is Rose

o 7% is White

o 8% is Organic

o 69% is AOC

o 31% is IGP

o 6% of production volume for AOC wines is Northern Rhone crus

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2
Q

Vineyard areas by North vs. South

A

• Vineyard areas are very different

o <4,000 Ha. in the North

o 66,000 Ha. in the South

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3
Q

Summary of winemaking in the Rhone Valley

A

In general:

  • the winemaking in the Rhône Valley is traditional with a preference for concrete vats for fermentation (though stainless steel and large wooden vessels are also in use)
  • and for small and large wooden vessels for maturation.
  • Grenache Noir:
    • is prone to oxidation and premature loss of colour if it is exposed to too much oxygen
    • and is typically fermented and aged in concrete vats or stainless steel tanks.
  • Syrah:
    • is prone to reduction – struck match notes/H2S from lack of oxygenation
    • and has to be pumped over more often and is often aged in oak to provide gentle oxidation, adding to cost.
    • Some high-quality producers in the northern Rhône use a proportion of new French oak barrique, but this is less prevalent than in the 1990s.
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4
Q

Production of Red Cru level wines?

A

PRODUCTION OF RED CRU-LEVEL WINES

  • Grapes are harvested by hand and transported in small crates, ensuring whole, unbroken bunches arrive at the winery.
  • Grapes may be destemmed, chilled and cold soaked for 1-3 days to extract colour
  • Alternatively, grapes may be left as whole bunches (or partially destemmed) and vinified as such, to promote lifted aromatics
  • Producers carry out fermentation in stainless steel, large concrete tanks or open top wooden fermenters
  • Producers choose either cultured or ambient yeasts
  • Fermentation is at warm temperatures to enhance extraction of colour, flavour and tannin
  • Period of maceration on the skins for full extraction, 20-30 days with punch-downs, pump-overs or rack and return
  • Maturation for 12-24 months in large oak vessels for Grenache, small barrels for Syrah and Mourvèdre, 20–30 per cent new.
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5
Q

Production of inexpensive red wines

A

PRODUCTION OF INEXPENSIVE HIGH-VOLUME RED WINES

  • Grapes will typically have been harvested by machine.
  • Because inevitably some will have been crushed, it is important to process the entire volume quickly to avoid bacterial infection
  • Hand picking and carbonic maceration is an option for some to enhance colour and fruit intensity and produce wines with low tannins, suitable for early drinking
  • Large producers may use flash détente or thermovinification for processing large volumes of fruit quickly
  • Use of cultured yeasts to ensure quick, reliable fermentation to dryness
  • Fermentation at mid-range temperatures to retain fruit
  • Short period of maceration on the skins for light extraction of tannins
  • Ageing for 4-6 months in stainless steel and early release for sale
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6
Q

Rose winemaking?

A

ROSÉ WINEMAKING

  • The wines, for example in Tavel (see below) are typically made by through a short maceration, where the grapes are pressed after a cold maceration on the skins for 12–48 hours and then the grapes are pressed.
  • Fermentation is then completed as for a white wine.
  • The period of maceration provides the required depth of colour, flavour intensity and light tannins.
  • The wines are typically aged in oak or concrete large vats or stainless steel though some producers will age some top wines in old small oak barrels to add texture.
  • (This method is sometimes referred to as the saignée method but in this case the idea is to make only rosé wine from the grapes and all of the juice extracted from them. It is not the case that must is drawn off to make rosé as a by-product of concentrating what will become a red wine.)
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7
Q

White wine winemaking?

A

WHITE WINEMAKING

  • Most white wines are fermented at mid-range temperatures to retain fruit.
  • Malolactic conversion is sometimes avoided to retain natural acidity.
  • Most wines are aged in large old oak or stainless-steel vessels.
  • The natural full body of the white Rhône varieties means that lees stirring is sometimes avoided, though some do stir the lees for a yet fuller-bodied style (e.g. M. Chapoutier’s Hermitage).
  • Some wines are matured in oak, adding a layer of complexity and occasionally also fermented in oak for better fruit-oak integration.
  • Both fermenting and maturing in small oak barrels adds cost.
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8
Q

Syrah?

A
  • Syrah
    • only red grape authorised in Northern Rhone
    • DNA profile shows its parentage is Mondeuse Blanche and Dureza with a relationship to Pinot and Viognier
    • Needs warm climate to ripen
    • Relatively productive and disease resistant
    • Late budding and ripens relatively early
    • High levels of anthocyanins
    • Responds well to mature in oak
    • Loses aromas & acidity if yield is high
    • Wines have deep ruby colour, medium to pronounced intensity aromas
    • Flavours of violet, plum, blackberry, black pepper and herbal notes
    • Acidity and tannin are medium to high
    • Syrah adds structure, fruit and colour to Southern Rhone blends
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9
Q

Grenache Noir?

A
  • Grenache Noir
    • Needs warm climate to ripen properly
    • Ripens late
    • Can be affected by Autumn rains
    • Vigorous – does better on poorer soils
    • Good drought resistance
    • Affected by coulure (shatter – when flowers don’t set due to wind, rain)
    • Downy mildew, Phomopsis and botrytis bunch rot affect it
    • Major component in southern Rhone blends
    • Pale ruby colour
    • Ripe red fruit; strawberry, red plum, red cherry and spicy, herbal notes
    • High alcohol
    • Low to medium tannins
    • Low acidity
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10
Q

Mourvedre?

A
  • Mourvèdre
    • Late budding variety and late ripening
    • Thrives in warm to hot climates
    • Needs hot summers to fully ripen
    • Not drought resistant
    • Produces low yields
    • Strongly prone to reduction in the winery – needs to be pumped over and oxygenated
    • Deep ruby colour
    • Intense aromas of blackberry, blueberries and violets
    • High alcohol
    • Firm, high tannins
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11
Q

Cinsaut

A
  • Cinsaut
    • Late budding and high yielding variety
    • Good drought and disease resistance
    • Restricted yield to produce quality
    • Prone to esca (trunk disease) and Eutypa
    • Small part of southern Rhone red blends
    • Made usually in a way to preserve the fruit
    • SS vessels, with mid range fermentation temperature
    • Light ruby colour
    • Medium to medium + intense aromas of fresh red fruit (raspberry, red cherry)
    • High alcohol
    • Low to medium tannins
    • Lifted aromas most prevalent when young – good for early drinking wines
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12
Q

Marsanne?

A
  • Marsanne
  • Most likely a parent-offspring relationship with Roussanne
  • Late budding and mid ripening
  • Vigorous, productive, and best on stony low fertile soils
  • Large bunches but small berries
  • One of the six white varieties allowed in white Cote du Rhone
  • Produces Medium Lemon – sometimes golden, full bodied, sometimes fat wines, medium acidity, flavours of honeysuckle, rich almond and pear
  • Blended with Viognier and/or Roussanne
  • MEDIUM ACIDITY – clue to remembering it is the lesser quality one
  • Has SIMILAR qualities to Viognier
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13
Q

Roussanne?

A
  • Roussanne
    • Traditional high-quality Northern Rhone white variety
    • Russet colour of mature berries
    • Does well on exposed, poor, stony, calcareous clay soils
    • Susceptible to powdery mildew, botrytis
    • Generally blended with Marsanne in Hermitage, Crozes-Hermitage and Saint Joseph to make the best white wines
    • makes elegant wines, good acidity, perfume of herbal tea, spring blossom
    • permitted in Chateauneuf-du-Pape & Cote du Rhone
    • late budding – less frost risk
    • wines do age quicker than Marsanne?
    • Wines medium lemon in colour sometimes gold
    • Medium to medium+ intensity aromatics of pear, herbal notes
    • Medium to medium+ acidity and Medium to high alcohol
    • Normally blended with other varieties, i.e. with Marsanne in Northern Rhone and Clairette and Grenache Blanc in southern Rhone
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14
Q

Viognier

A
  • Viognier
    • makes full bodied wines rich in aromas (when ripe), apricot, honeysuckle, deep golden colour, with a viscous texture
    • Chateau Grillet and Condrieu are its epicentre
    • Traditionally blended into Cote Rotie red wines, to add aroma and stabilise colour
    • Allowed in Cote du Rhone, Cote du Rhone Villages and Lirac
    • Early budding – risk of spring frost
    • Yields tend to be low and unpredictable due to susceptible to coulure
    • Picking must be judged carefully to get pronounced flavours – only there when the fruit is fully ripe
    • Medium lemon in colour – pronounced honeysuckle, apricot and peach
    • Medium to high alcohol and low acidity
    • Up to 20% allowed in some Northern Rhone red wines that are otherwise made with Syrah
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15
Q

Bourboulenc?

A
  • Bourboulenc
    • Late ripening with loose bunches and thick skins
    • Disease resistance
    • Late ripening
    • Used in Southern Rhone white blends
    • Lemon flavours (appears simple?)
    • Medium + acidity and medium alcohol
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16
Q

Grenache Blanc?

A

Grenache Blanc

  • Early budding so suited to warm frost free regions
  • Good wind resistance with an erect habit
  • Tendency to reach high alcohol potential
  • Low intensity ripe green fruit and floral notes
  • high alcohol and low acidity
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17
Q

Clairette?

A
  • Clairette
  • Vigorous white variety grows well in low fertility dry soils
  • Pruned hard to control vigour
  • Relatively wind resistant
  • Ripens late
  • Oxidises easily, needs careful handling
  • Primarily white blends in southern Rhone
  • Adds freshness to white blends
  • White flower, fennel, apple and grapefruit
  • High alcohol and medium (-) acidity
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18
Q

What is the name of the wind that can damage vines in the Northern Rhone?

What is the other wind called?

A

The Mistral

The “tramontane” blows through the gap between the Massif Central and the Pyrenees.

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19
Q

What is the general style of Northern Rhone reds?

A

Full-bodied, firm, and savory.

Signature secondary aromas including smoke, grilled meat, olive, lavender, and peppercorn.

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20
Q

Who are the 4 main producers that dominate production of Hermitage wine?

A

Jean-Louis Chave.

Delas.

M. Chapoutier.

Jaboulet.

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21
Q

What is a “demi-muid”?

A

French term for a 600-liter barrel, traditionally used in the Rhone Valley.

Literally, “half-hogshead”

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22
Q

What kind of terrain are the highest-quality vineyards planted on in the Northern Rhone?

What does this landscape offer the vines protection from?

A

On steep slopes, close to the River Rhone, facing south, often in lateral valleys.

The valleys give protection from the cold northerly Mistral.

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23
Q

What is the primary grape for the following appellations?

  • Cote Rotie
  • Condrieu
  • Chateaneuf-du-Pape
  • Hermitage Blanc
  • Tavel
  • Gigondas
  • Cornas
A

Cote Rotie: Syrah (up to 20% Viognier)

Condrieu: Viognier

CNdP: Grenache-based blend

Hermitage Blanc: Rousanne/Marsanne

Tavel: Grenache

Gigondas: Grenache

Cornas: Syrah

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24
Q

Which white varieties and in what % are allowed in the following appellations?

Cote-Rotie

St.-Joseph

Hermitage/Crozes Hermitage

A

Cote-Rotie: up to 20% Viognier.

St.-Joseph: up to 10% Marsanne/Roussanne.

Hermitage/Crozes Hermitage: up to 15% Marsanne/Roussanne.

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25
Q

What are the major differences between the Northern and Southern Rhone?

A

N. Rhone S. Rhone

Moderate Continental Warmer Mediterranean

Mistral warms the vines Mistral cools vines

Vines trained on stakes Vines bush-trained

Narrow/steep hillsides Flat/Gently rolling plains

syrah=only red grape syrah, grenache, mouvedre,

cinsault

marsanne, rousanne, white grapes=minority

viognier=white grapes

very stony soils, w/large galet stones.

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26
Q

What is the character of Roussanne?

A

Adds acidity and perfume, often blended with Marsanne, with age develops hazelnut aromas

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27
Q

In which 2 ways does the Rhone river moderate the climate of the Northern Rhone’s vineyards?

A
  1. Warms the adjacent slopes.
  2. Reflects sunlight up to vines.
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28
Q

What are the 2 main vineyard areas in St. Joseph and how can wines from them differ?

What is the general quality level of these wines?

A

From terraces - Full bodied

From valley floor - Lighter bodied

Basic quality level.

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29
Q

Which black grapes are permitted in Northern Rhone?

A

Only Syrah is permitted

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30
Q

What is the typical style of Viognier?

What factors can change its profile?

A

Full bodied, low acid, high alcohol.

Honeyed lushness, intriguing floral aromas, and rich texture.

Use of oak and MLF can change flavor profile.

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31
Q

How is oak typically used in Northern Rhone wines?

What are some winemakers now experimenting with?

A

Typically fermented in large, oak foudres.

Some now experimenting with new barriques.

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32
Q

In which region does the E. Guigal estate primarily produce wine?

A

Northern Rhone

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33
Q

Identify the regions from North to South

A

Cote-Rotie

Condrieu (inc. Chateau Grillet.)

Condrieu/St. Joseph.

St. Joseph

Crozes-Hermitage

Hermitage

Cornas

St-Peray

Clairette de Die

Chatillon-en-Diois.

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35
Q

How does the terrain of Crozes-Hermitage differ? How does this influence the style of the red wines?

How do the wines of Crozes-Hermitage generally compare to those of Hermitage?

A

North of Hermitage - Slopes = complex and tannic, best are oaked

South - Flat plains = lighter style

Generally lighter and less-age-worthy.

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36
Q

What is the climate and terrain like in Cornas?

What grapes are allowed and what is the general style of the resulting wine?

What type of soil is predominant here?

A

Most southerly appellation, sun baked south facing slopes.

100% Syrah only permitted - Deep colour, full body, similar to Hermitage.

Granite soil (“gore”)

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37
Q

What is the character of Marsanne?

A

Adds richness and weight, often blended with Rousanne, with age develops hazelnut aromas

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38
Q

What is the climate like in Northern Rhone?

What are the main climatic differences between the Northern and Southern Rhone?

A

Moderate continental, similar to Beaujolais.

Northern: Continental, Higher rainfall, fewer hours of sunshine.

Southern: Mediterranean, drier, sunnier.

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39
Q

Which is the highest output region of the Northern Rhone?

A

Crozes-Hermitage

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40
Q

Which white grapes are used in Northern Rhone?

A

Viognier

Marsanne

Rousanne

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42
Q

Between which towns is the Northern Rhone located

A

Vienne to the North

Valence in the South

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43
Q

List 4 Northern Rhone producers:

A

Michel Chapoutier

E. Guigal

Paul Jaboulet

Jean Louis Chave

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44
Q

Who is the largest producer in Cote-Rotie?

A

E. Guigal

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45
Q

For which 3 reasons might a winemaker in the Northern Rhone choose to co-ferment his red wine with white grapes?

A

Stabilise colour extraction

Moderate tannin extraction

Increase aromatic complexity.

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46
Q

What are the names of the winds that blow down the Rhone valley?

A

The Mistral and the Tramontane.

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47
Q

Which Northern Rhone appellation (and sub-appellation) only makes white wine?

A

Condrieu

Chateau Grillet

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48
Q

Which Appellations in Northern Rhone make white wine?

A

Condrieu - only white - 100% Viognier

Saint Joseph - Marsanne and Rousanne

Hermitage - Marsanne and Rousanne

Crozes-Hermitage - Marsanne and Rousanne

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49
Q

The Mistral can easily damage Syrah in the Northern Rhone, so what do vine growers do?

A

Give support by trellising

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50
Q

How are vines supported on the steep slopes?

A

Either by individual stakes or a teepee like structure.

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51
Q

Which Northern Rhone appellation produces wine that must be made with 100% syrah?

A

Cornas

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52
Q

Climate of Northern Rhone

A
  • Continental climate w clearly marked seasons
  • hard winters & hot summers (23°C avg July temp)
  • Cool, dry northerly winds (Mistral)
    • Reduces fungal disease pressure
    • Lowers vine vigour
    • And reduces vine yield and increase concentration in the fruit
  • & rain-bearing southerly winds.
  • 40 miles from north to south so southern areas get better ripening

2,350h of sunshine / 900mm rainfall

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53
Q

The topography and soils of Northern Rhone

A
  • Steep slopes (up to 460mRL) contribute to reinforce the climate’s influence + maximise sunlight
  • The steep slopes help the sunlight interception
  • Most appellations on the western bank of the river (better exposure)
  • Granite in best sites, very long north to south appellation, over 60 kilometres long
  • Steep slopes > soil erosion = constant threat.
  • The slopes also assist with water drainage
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54
Q

Viticulture of the Northern Rhone?

A
  • Differs across the long appellation of Northern Rhone
  • Most are on slopes with terraced vineyards
  • The manual labour on the slopes increases costs
  • Normally no mechanisation possible so vines individually staked
  • Low yields
  • Eroded soil often carted upslope via pulley system
  • 8000 vines/Ha.
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55
Q

Generic winemaking practices in nothern Rhone

A
  • Traditionally, long maceration & up to 3 years barrel aging for red wines - only top whites see oak
  • carbonic for cheaper wines
  • Tannin management via:
    • Picking at the right time & sorting
    • Cold soaking before fermentation for colour extraction mainly (not tannins)
    • Tannin extraction by lower temperature fermentation
    • Pumping over is watched to limit tannins too
56
Q

Climate of Cote Rotie

A
  • Climate
    • Most northerly vineyards in Rhône.
    • Vineyards face south east/east so plenty of sun exposure
    • Protected from northerly Mistral winds
    • 500m hi & can be exposed to the sun all day + soil retains heat
57
Q

Viticulture of Cote Rotie

A
  • Viticulture
    • Narrow terraces on south-east facing steep slopes
    • up to 60% gradient -> 2nd steepest vineyard slopes after Mosel
    • Totally manual vineyard maintenance
    • Max yield is 40hL/Ha.
    • Erosion is a constant problem – have to cart soil back up the hill
    • single or double guyot (cane) tied to one or more poles
    • Vineyard densities of 10,000/Ha. With maximum yield of 40hL/ha.
    • Famous vineyard sites
      • Côte Blonde:
        • sandy limestone over granite
        • racier wines, approachable early, 15yr lifespan
      • Côte Brune:
        • iron-bearing schist over granite >
        • more intense & tannic, not ready before 10yrs, 30yr lifespan
    • Revived by E. Guigal (La Mouline, La Landonne, La Turque)
58
Q

Winemaking practices of Cote Rotie

A
  • Winemaking is typically:
    • Maximise aromatic potential, with destem, cold soak, and ferment at warm temp
    • Syrah co fermented with none or some Viognier, maybe 8% (up to 20% permitted), with Viognier adding floral and fruity aromas
    • Natural yeasts are frequently used
    • Malolactic fermentation in barrel
    • Barrels either barriques (Guigal) or demi-muids of 500-600 litres for 18-36 months
59
Q

Describe the red wines of Cote Rotie

A
  • The wines are:
    • Generally deep coloured, intense dark fruits, violet & spice, velvety texture.
    • Not as full bodied, softer with pronounced aromas, compared to other N. Rhone AOCs
60
Q

Condrieu - describe this AOC and its wines

A

Condrieu AC – 197ha 7400 hl 39hl/ha on average (●)

  • Steep south facing slopes w terraced vineyards
  • on low fertility soils of granite and decomposed mica (“arzelle”).
  • Constant ventilation prevents rot.
  • Wine must be 100% Viognier, maximum of 41hL/ha
  • Wines
    • Low acidity, high alcohol and flavours of peach, honeysuckle, apricot, rose water & candied citrus.
    • Best drunk within 5yrs.
    • Normally quite viscous texture
    • Full bodied
    • Pronounced aromatics
  • Typically
    • fermented in stainless steel or large wooden vessels
    • normally MLF is allowed
    • aged in barrel 10-12 months on lees with stirring
  • Guigal: ~40% of production
61
Q

St Joseph - describe the AOC and its wines

A

St Joseph – 1,200ha 49 000 hl 40 hl/ha on avg (●●)

  • Grown on less steep banks on the western side of the Rhône
  • 50 km long appellation
  • Some sites not on the hillside and produce lower quality wines
  • Key producers are Jean-Louis Chave and Domaine Gonon
  • Lighter & fruitier style with blackcurrant & raspberry notes with some producing intense tannic style too
  • 90% red production; small percentage of whites from Marsanne mainly & a hint of Roussanne.
  • A small portion of the red wines can have white blended in but rarely happens – up to 10% of Marsanne/Roussanne
62
Q

growing conditions of Crozes-Hermitage

A
  • Growing conditions
    • Mostly flat with less shelter from the Mistral wind.
    • Can be extremely cold in winter
    • Generally deeper soils, more fertile than Hermitage
    • Maximum yield is 45 hL/Ha
    • Flatter areas allow mechanisation – lowering costs
63
Q

Wine production of Crozes Hermitage

A
  • Wine production
    • Wines have less concentration than Hermitage
    • 15% of whites grapes allowed in the blend but normally 100% Syrah
    • 91% red wine and 9% full bodied floral whites.
    • The cooperative ‘Cave de Tain’ produces high levels of Crozes-Hermitage
      • Sells about 40% of all Crozes-Hermitage AOC wines
  • Rest from négociants e.g. Jaboulet Ainé and estates like ‘Domaine de Thalabert’
64
Q

winemaking of Crozes Hermitage

A
  • Winemaking is:
    • Commonly traditional fermentation on skins
    • Destemming is widely practised
    • Fermented in concrete, or stainless steel
    • Matured in SS tanks or large Oak vessels
    • White wines – aged in old wood, sometimes some proportion of new oak
65
Q

Desribe the red wines of Crozes Hermitage

A
  • Red wines
    • is to be drunk early with medium tannins – can have some semi carbonic/carbonic maceration but rare these days
    • if to be aged then traditional destemmed/crushed fruit with traditional time on skins to extract more tannin is more likely
    • typically are softer and fruitier than Hermitage due to more fertile soils, slightly higher yields and the clay limestone soils that predominate the AOC
    • mid-priced – good to very good wines
    • some premium priced high quality wines
66
Q

discuss the white wines of Croze Hermitage

A
  • White wines
    • Mainly Marsanne with little of Roussanne
    • Top examples aged in old wood, sometimes a portion in new oak
    • Some good to very good, mid to premium priced – some outstanding quality examples
67
Q

Growing environment for Hermitage

A
  • Growing environment
    • Plantings on south facing steep ‘hill of Hermitage’ above town of Tain L’Hermitage
    • Eastern side of the Rhone – but where it turns easterly
    • Various climats with different altitudes, exposures & soil types.
    • Best sites are steep southerly slopes with sunshine all day & granitic soils.
    • Non-granitic soils used for whites
    • Most famous ‘climats’ for Syrah on Western end of hill – warmest part.
    • Erosion is a constant issue, increasing the cost of production
    • Terracing is needed in places
    • 1/3rd of vineyards dedicated to white wine production
68
Q

Red winemaking of Hermitage

A
  • Red winemaking:
    • Traditional methods used
    • Often stems included in ripe vintages
    • Warm fermentation temperature – to extract flavours and tannins
    • Lengthy oak maturation, 12-18 months
    • New oak is common but so are medium to large vessels
    • Wines
      • Deep intense powerful wines
      • approachable at 10+ years
      • and can age up to 30+ years.
      • The red wines are models of most structured and long lived Syrah wines

15% of whites grapes allowed in the blend but normally 100% Syrah

69
Q

White winemaking of Hermitage

A
  • White winemaking
    • top white made from Marsanne & Roussanne – predominantly Marsanne.
    • Fermentation in old wood vats, new or old barrels or stainless steel
    • Maturation in oak, with some new or Stainless steel
    • On lees for 10-12 months is typical
    • If aged in bottle, then develop rich, creamy, nutty flavours with great complexity
70
Q

The business of Hermitage - who are the main players

A
  • Business
    • Negociants of Chapoutier and Jaboulet Ainé dominate the holdings
    • Cooperative - Cave de Tain – owns 15% of the appellation
    • Jean-Louis Chave is an important producer
    • The quality of the wines are very good to outstanding – and prices to match
71
Q

The growing environment of Cornas

A
  • Growing environment
    • Northwest of Valence vineyards in south/east-facing amphitheatre (suntrap & protection from winds).
    • Granite soils on very steep terraces supported by small retaining walls.
    • Most southerly of red wine production AOCs – first to ripen normally
72
Q

the wine production of Cornas?

who are the key producers?

A
  • Wine production
    • Overtaken by neighbours Hermitage & Crozes Hermitage in popularity (no superstar producer).
    • Must be 100% Syrah.
    • Similar to Hermitage (full bodied & intense) but a bit more rustic & faster maturing (min 6-8 yrs and max 20).
    • Had a reputation for tannic intensity which producers tried to allay with time in small barrels to soften the tannins
    • Now a move back to producing longer lived robust wines
    • Jean-Luc Colombo introduced the use of new oak barrels & destemming in 80s
    • Quality is very good to outstanding with pricing premium to super premium
    • Key producers are:
      • Domaine Alain Voge
      • Domaine Vincent Paris
      • Domaine Auguste Clape
        • A traditionalist – uses big old oak (demi muids 500-600 litres)
        • And whole bunch fruit
        • No wonder Cornas was known for its tannin!
73
Q

List the key appellations of Southern Rhone

A

Cotes du Rhone / Cotes du Rhone Villages

Chateauneuf du Pape

Gigondas / Vacqueras

Tavel / Lirac

74
Q

What is the climate of Southern Rhone?

What are summers/winters like?

What are 2 risks of the climate?

What is the terrain like?

A

Mediterranean

Hot, dry summers tempered by wide diurnal swings.

Mild winters with heavy autumnal rains.

Risks - drought and vine damage from Mistral winds.

Terrain: Rugged garrigue scrubland that turns into a valley.

75
Q

How is Grenache usually trained and why?

A

Bush trained (Gobelet)

Gives protection from Mistral and increases warmth from stony soils

76
Q

What are the best soils in Southern Rhone?

A

Sand, gravel and clay, along with large stones called Galets

77
Q

What are the 5 key black grapes of the Southern Rhone?

A

Mostly Grenache, Syrah and Mourvèdre plus some Cinsault and Carignan

78
Q

What are the main differences in style between Northern and Southern Rhone wines?

A

Southern Rhone wines are typically richer, riper and higher in alcohol.

79
Q

What does Syrah bring to Southern Rhone blends?

A

Extra colour and tannin but struggles in hotter sites

80
Q

What does Mourvèdre bring to Southern Rhone blends?

A

Very high tannin, dense black fruit and meaty aromas Thrives in the heat

81
Q

What does Cinsault bring to Southern Rhone blends and what is it often used for?

A

Low tannin, red fruit flavours Often blended with Grenache to make fruity Rosé

82
Q

What 4 key factors are responsible for the broad differences in style of CNdP wines?

A
  1. Soil Types: Vastly varied over the appellation’s 3000 acres.
  2. Use of oak: Some age for a long time in old oak foudres, others in new barrique.
  3. Assemblage: Producers vary greatly in style when selecting from the 13 varieties allowed.
  4. Use of Carbonic Maceraton / New vinification techniques.
83
Q

How can Southern Rhone reds style vary?

A

From light / medium body, low tannin fresh fruity wines to high tannin, full body, spicy, meaty, earthy

84
Q

What white grapes are used in Southern Rhone?

A

White is minority production but Bourboulenc, Clairette and Grenache Blanc plus Northern Rhone trio; Viognier, Marsanne and Rousanne

85
Q

Whilst a minority interest what is the style of the best Southern Rhone white wines?

A

Rich texture, full body,

high alcohol, low acidity

subtle fruit, usually no oak

86
Q

How does Cotes du Rhone Villages differ from simple Cotes du Rhone?

A

Higher minimum alc

Lower Max yield limits

Higher % GSM

Generally more body, structure and spiced fruit

87
Q

Which is the largest Cru in the Rhone?

A

Chateauneuf-du-Pape

88
Q

What is the terrain of Chateauneuf-du-Pape?

A

Very flat with a wide range of soils and aspects.

Many areas have Galets (big stones) on the surface.

89
Q

What does Tavel produce and what is it made from? What is its style?

A

Rosé only from mostly Grenache with some Cinsault Dry, Full body with intense flavour

90
Q

What is produced in Lirac?

A

Rosé from Grenache and Cinsault, similar to Tavel

Full bodied red and white in a similar style to Cotes du Rhone Villages wines.

91
Q

What is produced in Gigondas and Vacqueras?

What style are these wines similar to?

What is significant about these appellations?

A

Grenache led, full body, spicy reds

Chateauneuf-du-Pape

They were the first 2 Cotes-du-Rhone Villages to be promoted to AOC status.

92
Q

What are the 2 appellations for sweet, fortified wines in the Southern Rhone?

What are they classified as?

A

Muscat de-Beaumes-de-Venise and Rasteau.

“Vin Doux Naturel”

93
Q

Why is Grenache well-suited for the Southern Rhone?

A

Able to tolerate droughts and strong winds.

Needs lots of heat to ripen fully, N. Rhone is too cool.

94
Q

The Southern Rhone Valley accounts for __% of all wine production in the Rhone Valley.

A

95%

95
Q

What is the name of the “pudding stones” found in Chateauneuf-du-Pape?

What are they made from?

Why are they useful for viticulture?

A

“Galets”

Quartzite.

They store heat and release it to the vines at night.

96
Q

How many villages may append their name to Cotes-du-Rhone Villages wines?

A

22

97
Q

What is the minimum abv allowed for

Chateauneuf-du-Pape AOP?

A

12.5%

98
Q

Put these Southern Rhone appellations in order from North to South:

Gigondas

Luberon

Tavel

Vacqueyras

Grignan-les-Adhémar

Lirac

A
  1. Grignan-les-Adhémar.
  2. Gigondas.
  3. Vacqueyras.
  4. Lirac
  5. Tavel
  6. Luberon
99
Q

What is the minimum % of Grenache required for Vacqueyras AOP wine?

A

50%

100
Q

Is Chateauneuf-du-Pape East or West of the Rhone?

A

East

101
Q

Describe the

Body

Acidity

Alcohol

of Chateauneuf-du-Pape red wine.

A

Full body.

Medium Acidity.

High alcohol.

102
Q

What types of wines are produced in St.-Peray?

From which grapes?

A

Still white and traditional method sparkling (mousseux) from Marsanne and Roussanne.

103
Q

What is “Vin de Paille”?

Where is it commonly found?

A

“Straw wine”, sweet wine made from grapes that have been dried on straw mats.

Made in Hermitage

104
Q

What kind of wine is produced in Beaumes-de-Venise and from which grape?

A

Red wine from at least 50% Grenache.

105
Q

Which appellation accounts for 48% of production in the Rhone.

A

Cotes-du-Rhone

106
Q

Climate of southern Rhone?

A
  • Hot Mediterranean climate: hot, dry summers & most of the rain in the winter (23°C avg July temp)
  • 2,750hours of sunshine
  • 700mm rainfall;
  • Northerly Mistral wind generally chases away diseases
107
Q

Viticulture in the southern Rhone

A
  • Wind breaks key to protect vines from Mistral (no natural barrier)
  • Low pruning increases ripening from reflected heat
  • Bush spur-pruned for Grenache and others except Syrah
  • Syrah is tied to wires on trellises instead
  • 4000 vines/ha (lack of water – means lower density possible)
  • Irrigation allowable in severe drought conditions
  • Mechanisation is possible due to flatter topography
108
Q

Vinsobres

A

Vinsobres 580 ha (●)

  • New AOC – 2006 (previously a named village within Cote du Rhone Villages AOC)
  • South/South East facing slopes 200-500 metres
  • Some protection from Mistral
  • Only red wines
  • Dominant Grenache Noir but more Syrah being planted
  • Must be 50% Grenache Noir with at least one Syrah or Mourvèdre
109
Q

Two winemaking approaches used in the Southern Rhone?

A
  • Carbonic maceration used for early drinking styles
  • Traditional fermentation (after crushing/destemming) with long oak aging
110
Q

Hierarchy of Rhone AOCs?

A

The hierarchy is:

  • Cotes du Rhone AOC
  • Cotes du Rhone Villages AOC
  • Cotes du Rhone Villages AOC + named village – i.e. Seguret
  • Individual AOCs for top villages – known as cru – Chateauneuf-du-Pape, Gigondas AOC
111
Q

Cote du Rhone - the largest AOC in the Rhone - all the details including what do the red wines look like?

A

Côte du Rhône – 33,510ha – 48% of overall Rhône production (●●●)

min 60% is GSM, min 30% Grenache, and min 20% is Syrah & Mourvedre

max yield is 51 hL/Ha.

  • Can be produced in Northern & Southern Rhône but vast majority produced in Southern Rhône
  • Covers all vineyard land suitable for grapegrowing in the Rhone – excluding the ‘other Rhone appellations’
  • SECOND LARGEST AOC after Bordeaux AOC – over 33,000 Ha.
  • Requirements: see below
  • Most wines from flat, wind-swept vineyards with light & fruity style (some carbonic maceration)
  • Only 4% white wine & 7% rosé.
  • ¾ of production made by cooperatives.
  • Red Cote du Rhone
    • Medium intensity ruby colour
    • Medium intensity red plum, blackberry fruit
    • No oak flavours
    • Medium acidity
    • Medium tannin (to low if carbonic maceration)
    • Medium alcohol
    • Good quality and inexpensive in price
112
Q

Cote du Rhone villages AOC?

A

Côte du Rhône villages – 11% of total production (●●)

  • Step up in quality with villages able to be promoted to full AOCs afterwards (e.g. Vinsobres)
  • Similar rules to Cote du Rhone from above but:
    • Max 45hl/ha yield
    • Min 66% of the three principal varieties (Grenache, Mourvèdre, Syrah)
    • Must have Grenache in it
    • Min 12.5% abv

Vinsobres promoted to AOC in 2006 as well as Beaumes de Venise, Cairanne, Rasteau.

113
Q

Cote du Rhone Villages + named village - how is it different to Cote du Rhone Villages?

A

lower max. yield of 42 hL/Ha.

114
Q

the southern Rhone crus? how much are they of production and what is max yield allowed

A

12% of total production

30 hL/Ha. - pretty low

115
Q

Gigondas?

A

Gigondas – 1,200ha (●●)

  • Dry, hot climate w 2,800h of sunshine; mostly on limestone & clay slopes up to 600m high.
  • The lower temperature from elevation has been invaluable in hot growing seasons
  • Up against the Dentelles de Montmirail
  • Requirements:
    • Must be over 50% Grenache
    • Syrah & Mourvèdre are popular blending partners
  • Similar style as Châteauneuf du Pape but less structure. Mature around 10yrs.
  • 99% red; 1% rosé
  • Good to very good quality – mid-priced
116
Q

Vacqueyras

A

Vacqueyras – 1,400ha (●●●)

  • Next to Gigondas, but not as high, up to 440 metres
  • On the slopes up against Dentelles de Montmirail
  • Similar soils to Gigondas
  • Promoted to cru in 1990
  • Requirements:
    • minimum 50% Grenache
    • at least one of Syrah or Mourvedre
    • max. yield of 36 hL/Ha.
  • Wines are concentrated and a bit more rustic than Gigondas. Mature around 3-6 yrs.
  • 95% red 4% white 1% rosé
  • Good to very good quality – mid priced
117
Q

Rasteau AOC?

A

Rasteau 950 ha (●)

  • Made a red wine AOC in 2010 (known for VDN wines)
  • Low south facing slopes (100mRL), sheltered from mistral
  • Warm growing enclave
  • Irrigation allowed within limits
  • Grenache at least 50% plus at least one of Syrah or Mourvèdre
  • Wine style is ripe full bodied wines
118
Q

Cairanne AOC?

A

Cairanne AOC

· Newly created in 2015

· Not as steep as Gigondas or as warm as Rasteau

· Wines

o Mainly red wines

o Fruity and approachable style

o Principal variety Grenache Noir (40% min) plus at least one of Syrah or Mourvedre

119
Q

Beaumes de Venise AOC

A

Beaumes de Venise 635 ha (●●)

  • AOC allowed unfortified still red wine in 2005
  • Slightly shaded by the Dentelles de Montmirail
  • Wines
    • Grenache Noir principal variety with Syrah – together must be 50% of blend
    • Yield max. 38 hL/Ha
120
Q

What are the typical varietals and wines made from the Chateauneuf du Pape?

A
  • Most wines are:
    • Red – Grenache Noir with Syrah and Mourvèdre
    • White – Grenache Blanc, Clairette, Bourboulenc and Roussanne
    • It is a large appellation so many variations
    • Typically the red wines have:
      • Medium acidity, high alcohol, tannins – med(-) to high
      • Notes of ripe red plums, blackberry and spice
      • Some new oak is used
      • Quality – good to outstanding and Price – mid priced to super premium
    • Typically the white wines have:
      • Bourboulenc, Clairette, Grenache Blanc, Roussanne mainly
      • Variation in winemaking techniques:
        • some oak fermentation with ageing in either tanks or oak barrels – some new oak
        • OR preserve freshness and primary fruit character
        • Current trend is to make wines fresher and more aromatic and floral
121
Q

In CNDP what difference does the soil make to the wines?

A

Lighter, more elegant wines from sandy soils versus more structured wines from stony soils

122
Q

blending across CNDP is done because?

A
  • Cross blending across ‘lieux-dits’ is needed to create complexity and commercial blend sizes
123
Q

What is the helicopter view of CNDP winemaking styles by three

A
  • Négociant style:
    • carbonic maceration
    • more fruity with soft tannins
    • -> wines ready to drink earlier
  • Modern:
    • shorter maceration & time in wood
    • -> approachable early but can age
    • e.g. Chateau de Beaucastel, Domaine du Vieux Télégraphe
  • Traditional:
    • late harvesting, high proportions of Grenache, higher alcohol, more extraction, time needed to be approachable
    • 4yrs élevage (2 cement / 2 old oak)
    • e.g. Bosquet des Papes
124
Q

Lirac AOC?

A

Lirac – 771ha (●●●)

  • 85% red 10% white 3% rosé
  • West bank of the Rhône at similar level to Châteauneuf du Pape
  • Grapegrowing
    • Soils are infertile and well drained
    • High sunlight hours
  • Winemaking
    • Grenache Noir, Syrah, Mourvèdre – and Cinsaut
    • Together the principal varieties must make up 90% of the final blend
    • Robust & meaty reds; heady rosés.
    • The red wines are noticeably softer and earlier maturing than Chateauneuf du Pape
    • But some high quality focussed producers are making very good examples
  • Wine business
    • Domaine de la Mordoree is a noted producer
    • Most producers have links to Chateauneuf du Pape which is just across the river
    • Quality has increased in recent years
125
Q

Tavel AOC

A

Tavel – 780 ha (●)

  • Western side of the Rhone river
  • At the same latitude as Chateauneuf du Pape
  • Flat to gently sloping vineyards
  • Wines
    • Makes solely Rose wines
    • full bodied, intensely fruity rosés mainly from Grenache & Cinsaut.
    • Final blend must include Grenache Noir
    • Noticeably deeper in colour – pink/salmon rather than the orange Provence Rose
    • Quality is good to very good and price - mid-priced to premium
  • AOC Laws
    • 12 principal varieties – but final blend must include Grenache Noir
    • Max. yield is 46 hL/Ha.
    • None of the principal varieties can be more than 60% - i.e. must be a blend
126
Q

Ventoux AOC

A

A. Ventoux – 5,700ha (●●)

  • 2/3rd Red and 1/3rd Rose – very small amount of white wine made
  • Growing environment
    • Vineyards situated on west & south slopes of Mont Ventoux up to 450m high
    • cooler w hi diurnal range
  • Wines
    • Grenache Noir, Syrah, Mourvèdre, Carignan and Cinsaut – 2 must be included and be 50% of the final wine
    • The wines, mainly reds, are fresh and fruity with a marked acidity.
    • The relatively high yield allowed makes lighter styles of wine
    • 60 hL/Ha maximum yield
  • Good to very good quality, with pricing inexpensive to mid priced
127
Q

Luberon AOC

A

B. Luberon – 3,300ha (●●)

  • 35% red 19% white 46% rosé
  • High amount of Rose made here
  • Gentle slopes or flat land
  • South east of the Rhone valley – bordering Provence
  • Vineyards
    • on the slopes of Lubéron hills w slightly cooler climate
  • Wines
    • for light, fruity reds and round & fruity whites
    • Max. yield of 55 hL/Ha.
    • Good to very good quality – with pricing inexpensive to mid priced
128
Q

Costieres de Nimes?

A

C. Costières de Nîmes – 4000Ha. (●●●)

  • 2/3rd red 1/3rd rosé and a small amount of white wine
  • The south western margin of the Rhone region (borders Languedoc)
  • One of the hottest climate in France
    • South west slopes so good sunlight interception
    • Some cooling breezes from Mediterranean
  • Soils covered with stones (similar to Châteauneuf du Pape)
  • Wines
    • 50% most be either Grenache Noir, Syrah or Mourvedre, singly or together
    • Good to very good quality – inexpensive to mid-priced
    • Max 60 hL/Ha. Yield
129
Q

Grignan les Adhemar?

A
  1. Grignan-les-Adhemar
    • Northern appellation of the Southern Rhone
    • Name change in 2010
    • Wines
      • Mainly red blends – minimum of 50% Syrah and Grenache Noir
      • Lighter style than the more southerly Rhone appellations
      • Higher acidity compared to southern Rhone appellations
130
Q

Who are the large Negociants who operate across north and south Rhone?

A
  • many large Negociants operate across north and south Rhone
    • E. Guigal
    • Jaboulet
    • Chapoutier
    • The above are all examples of this
131
Q

Are cooperatives important in the Rhone?

A
  • Cooperatives are more important in the south than the north
    • Cellier des Princes – large cooperative in Chateauneuf du Pape
    • Cave de Tain (in Tain l’Hermitage) an important Northern Rhone cooperative makes 40% of all Crozes-Hermitage AOC wines
132
Q

Sales domestically and export?

A
  • Sales
    • 35% export
    • Domestic
      • 33% supermarkets
      • 25% specialist wine retail
      • 7% discounters

D3 Condensed (27 decks)

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