10 - Jura Flashcards

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1
Q

How large is Jura?

A

0.5% of land under vine in France

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2
Q

Describe the growing environment of Jura

A

Climate: mod continental with high rainfall (1,100mm) esp during the growing season. Increased warmth due to climate change –> benefit

Topography: west-facing slopes of Jura mountains, 250-400m altitude

Soils: clay and marl with some limestone

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3
Q

What challenges does the environment present growers in Jura? (4)

A
  1. High rainfall during growing season –> flowering/fruit set
    - Combined with clay soil –> weeds and fungal disease –> extra vineyard work
  2. Spring frost
  3. Hail
  4. Erosion
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4
Q

What steps have growers taken to mitigate these climatic hazards:

  1. Erosion
  2. Frost
  3. Fungal disease
  4. Rainfall during harvest
A

Erosion - allow grass to grow between vines

Frost - replacement cane prune at high level

Fungal disease - VSP

Rainfall during harvest - machine harvest where possible

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5
Q

Give an example of when and why yields in Jura are usually below their legal max?

A

2017 - frost, hail, heavy rain early in the season (mildew), drought later –> 23 hL/ha (< half the max)

As such production varies significantly - production more than halved in 2017

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6
Q

Which grapes are most commonly planted in Jura?

A
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7
Q

What is Chardonnay mainly used for in Jura? Pinot Noir

A

Chardonnay - Cremant du Jura

PN - red blends, cremant and some single-varietal

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8
Q

Describe Savagnin

A

Early budding

Thick-skinned –> fungal disease

Best on marl

Med(-) lemon, apple

High acid, med alc, med body

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9
Q

Describe Poulsard

A

Buds very early

Thin skin

Vulnerable to: coulure, fungal diseases

Ripens early –> autumn rain

Very pale

Light red fruit

High acid, low tannin, med alc, light body

Good-VG, mid-premium

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10
Q

Describe Trousseau

A

Thick skins –> fungal disease

Vulnerable to: poor flowering, coulure, sometimes BBR

Needs warmth to ripen fully –> skins

Pale ruby

Low-intensity red fruit, med-high acid, low-med tannin, med alc, light-med(-) body

Good-VG/mid-premium

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11
Q

Describe the winemaking for convention white wine (5)

A

Savagnin and Chard

Fermented in SST or old oak

Mid-temp range

MLC common

Some wines barrel fermented with lees stirring for richness -> Burgundian style

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12
Q

Describe the winemaking for red wines and how it differs depend on which grape variety is used

A

Short maceration (5-10 days)

Temps limited below 30c

Poulsard - carbonic / semi-carbonic w/ limited ageing in old oak

Trousseau/PN - longer maceration –> more structure with more ageing potential

Maturation in tank or old oak - more structured styles get longer but usually no more than 1 yr

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13
Q

Outline the winemaking process for Vin Jaune and other oxidative whites

A

Vin Jaune - from Savagnin, fermented until dry and added to barrel with headspace –> le voile develops, cannot rack or top up –> min 5 yrs under flor, min 6 in barrel

Other styles

Savagnin –> under veil for 2/3yrs –> bottled or blended with Chard (may have also been aged under veil)

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14
Q

How do winemakers encourage a veil to develop? How do veil and ageing impact wine?

A

May innoculate or place in ventilated cellar exposed to season change in temp

Veil

  1. Protects from oxidation - wine remains pale lemon
  2. Consumes alcohol and produces acetaldehyde (apple skin, bruised apple, hay, chamomile, bitter)
  3. Consumes glycerol - lighter body, dry sensation
  4. Reduce acetic acid levels

Ageing

Alc increased by 1% up to 13.5-15% due to transpiration

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15
Q

Describe the typical Vin Jaune

A

Med lemon - gold

Pronounced bread dough, walnut, ginger, green apple

Dry, high acid, high alc, med body with extreme ageing ability

VG-Outstanding/Premium-SP

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16
Q

What is Vin Paille and how is it made?

A

Sweet wine made by drying grapes off vine

All varieties except PN

RS 70-120g/L, at least 14% ABV, min 18mnths in oak, released min three years after vintage

17
Q

Outline the four main AOCs in Jura

A

Côtes du Jura AOC – regional appellation, around 560 ha, mostly white but everything permitted (including rose)

Arbois AOC – compact, densely planted AOC around the town,
780 ha planted, all styles, most red here

Château-Chalon AOC – restricted to Vin Jaune only, tiny

L’Etoile AOC – white wines only including Vin Jaune and Vin de Paille, tiny

18
Q

Briefly outline the differences in grape blends and yields across white, red, rose, Vin Jaune and Vin de Paille

A

White - Savagnin or Chard >80%, max yield 60

Red and rose - PN, Poulsard, Trousseau >80%, slightly lower yield

VJ - Only Savagnin, under veil for five years, earliest sale Jan 7yrs after harvest, bottled in 62cL

Vin de Paille - max 20

19
Q

Describe the structure of the production

A

50 estates / 30 negocs / 20 co-ops (made up of four co-ops)

Three companies = 50% of sales

Small estates and organic (20% of vineyards) and natural winemaking important

20
Q

Where is Jura sold?

A

80 domestic

20 export - significant growth in past 15 years