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1)WSET D3 copy+edit > 20.3 - Rioja > Flashcards

20.3 - Rioja Flashcards

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1
Q

Describe the situation, topography and climate of Rioja

A

Situation N Meseta

Topography

  • cut off from Atlantic by Sierra de Cantabria
  • cut off from warm central by S de la Demanda
  • open valley → SE → Ebro flows to Med → influen
  • Embro tributaries → variety of aspects

Climate

Continental + warm → conditions vary by sub-region

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2
Q

Outline the difference in size & situation, topography, climate and soil between the Alta, Alavesa and Oriental

A

Size & Situation

Alta → W, largest, S of river Ebro

Alavesa → small, N of Ebro

Oriental → large, E, both sides of river

Topography

Alta → low ave altitude, S → 700m

Alavesa → higher altitude up to 700m

Oriental → N low, S high

Climate

Alta → warm, NW + S → cool + wet

Alavesa → relatively cool + wet

Oriental → N warmest + driest, S cool

Soils

Alta → calcareous clay in NW, ferrous clay in S

Alavesa → calcareous clay

Oriental → mix of calcareous clay + ferrous clay in S

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3
Q

Briefly explain how calcareous clay and ferrous clay may impact grape ripening and the style of wine produced.

A

Calcareous clay

  • clay with high % of cal + mag carb
  • high pH→ retains acid
  • coolness delays rip
  • higher acid, grippier tannin

Ferrous clay

  • iron-rich clay
  • cooler → delays rip
  • iron important for photosynthesis (prevents chlorosis)
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4
Q

How has climate change impacted the region?

A

Improved viability of cooler, high altitude vineyards

Increased drought risk in warmer, drier areas esp. parts of Oriental

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5
Q

To what extent does Rioja have good and bad vintages?

A

Some years have more Atlantic or Med influence which can markedly change vintage character

But variety of growing conditions makes it difficult to generalise

E.g. warmer, drier years can be bad for lower altitude Oriental but good for higher altitude Oriental

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6
Q

Describe planting and production trends in Rioja since the 1980s.

What is the average yield?

A

64,000 ha - up 50% since 1990

Production = 3mn hL

Average yield = 46 hL/ha (low-middling)

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7
Q

How has viticulture changed in Rioja?

A

Increase in VSP and mechanisation

BUT

Bush vines and old vines remain important

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8
Q

Why has Tempranillo largely replaced plantings of Garnacha? (2)

Where is Garnacha regaining ground?

A
  1. Better yields
  2. Legalisation of irrigation means Garnacha’s drought resistance is less important

BUT

Garncha regaining ground in the warmer, drier areas of Oriental especially amongst quality-focussed producers

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9
Q

Describe what Tempranillo, Garnacha, and Graciano contribute to a blend.

A

Tempranillo

  • raspberry + black plum
  • med-med(+) acid + tannin
  • (88% of plantings)

Garnacha

  • strawberries
  • soft tannin
  • body
  • (8% of plantings)

Graciano

  • fresh black fruit
  • high acid + tannin
  • (2% of plantings)
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10
Q

Describe what Mazuelo, Maturana Tinta, and Cabernet Sauvignon contribute to a blend.

A

Mazuelo (Carinena/Carignan) → black fruit, high acid

Maturana Tinta (Trousseau) → deep purple, fresh cranberry, high acid

Cabernet Sauvignon → black fruits, high acid + tannin

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11
Q

Describe the blends used to produce red Rioja.

A

Principally or solely Tempranillo

Everything else plays a supporting role although Graciano and Mazuelo sometimes used to make single-variety wines

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12
Q

Describe the characteristics of Graciano including:

  • Drought tolerance
  • Yield
  • Fungal disease tolerance
  • Structure and flavour
A
  • Drought resistant
  • Low yields
  • Vulnerable to fungal diseases
  • Fresh black fruit
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13
Q

Describe the characteristics of Viura including:

  • Budding / Ripening
  • Vulnerability
  • Ideal sites
  • Styles produced
A
  • Late budding/rip
  • Susceptible to botrytis
  • Warm, dry sites
    1. High yields → neutral, early-drinking in SST
    2. Low yields → concentrated, complex wines with ageing potential via barrel-ferment + mat
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14
Q

What % of plantings is black vs white grapes in Rioja?

A

90/10

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15
Q

How are Tempranillo Blanco, Malvasia, Garnacha Blanca, Verdejo and Sauvignon Blanc used for/contribute to blend

A

Temp Blanco → lemon, grapefruit, pineapple + high acid

Malvasia & G.B → both add more complexity, Garnacha adds acidity; usually oak matured wines

Verdejo & S.B → blended with Viura for unoaked styles

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16
Q

Describe the general differences in winemaking and style between a Joven and a Gran Riserva red Rioja. (4)

A

Extraction → less extraction in Joven + whole bunch

Fermentation → Higher temp ferment for Gran Riserva → extraction, less emphasis on fruit

Vessels - Joven in SST/concrete; GR in barriques with proportion new

Maturation - limited for Joven, min of 24mnths bottle ageing and 60 total ageing for GR

17
Q

Outline the trend in winemaking since the 1990s

A
  1. Early harvests
  2. Gentler extraction
  3. Older/larger oak vessels or amphora
  4. Shorter maturation periods
  5. More French oak
18
Q

Outline the differences between French and American oak in terms of stylistic effect and cost.

A

Style

  • American oak has more lactones (coconut)
    • vanillin of French oak
  • → bigger flavour impact
  • French oak contributes more tannin

Cost

  • American oak cheaper at around €300-600 vs. €600-1200 for a French oak barrel
19
Q

What does vinos de autor refer to?

A

“signature wines”

  • style of prem Rioja
  • → popular in 90s
  • → forgo ageing categories
  • Low yields, heavy extraction + ageing in new oak
  • Ripe, heavily extracted, concentrated
20
Q

Give an example of blending for quality across Rioja’s subzones

A

Garnacha is usually best grown in Baja and Temp in Alta/Alavesa so top-quality wine may be best blended across these regions

21
Q

Compare and contrast different styles of white Rioja including blend, winemaking, style and quality-price.

A

Traditional

  • Low yield Viura
  • sometimes with Malvasia + Garnacha Blanca
  • Oxidative with extended elevage
  • High acid
  • full body with intense, complex tertiary flavours
  • Outstanding/SP

Modern

  • Low yield Viura
  • sometimes with Malvasia + Garnacha Blanca
  • New oak
  • Med(+) acidity
  • med(+) body
  • citrus fruit, smoke, nuttiness
  • Mid-priced-premium/good-VG

High Vol

  • High yield
  • Viura with/or Verdejo, Temp Blanco + SB
  • Protective winemaking
  • unoaked
  • Med-med(+) acidity
  • neutral
  • Inexp/acceptable-good
22
Q

What styles of rosado are produced in Rioja?

A

Same as rest of Spain

With Temp and/or Garnacha

Home to highest quality rosé

Modern

  1. High vol, inexp - deeply coloured with short maceration, fermented in SST + bottled quickly
  2. Pale, Provence-style via DP, fermented in SST → some lees ageing

Traditional

  • Deeply coloured
  • fermented + aged in oak
  • lees contact with short maceration of black grapes
  • blended with white grapes → complex with 2nd and 3rd flavours
23
Q

Outline the meaning of the terms:

  1. Vino de Zona
  2. Vino de Municipio
  3. Viñedo Singular (Single Vineyard)
A

Vino de Zona

  • Zona = Alta, Alavesa, Oriental
  • All grapes from within zona or up to 15% from outside if the vineyard is on the border and producer has been sourcing from that vineyard for 10 years
  • Vinification, ageing and bottling within zona
  • Label may mention zona

Vino de Municipio

  • Village or group of villages
  • Similar 15% rule
  • Vinification, ageing and bottling within the municipality (how does this differ from Burgundy?)
  • Label may mention village (and zona)

Viñedo Singular

  • Single vineyard owned by the same winery for 10 years
  • Vineyard at least 35 years old and max yields
  • Hand-harvested, sustainably viticulture
  • Tasting panel
  • Vinification, ageing, bottling in the same winery
  • May state the term “Viñedo Singular”
24
Q

When were new labelling terms based on geography introduced in Rioja and why?

A

2018

  • Frustration about the lack of sub-zones and inadequacy of maturation-based hierarchy
  • Winemakers began leaving DOCa e.g. Artadi / proposing their own classifications
25
Q

What stipulations on oak ageing within Rioja from reds? How do they differ from the rest of Spain?

A

Vessel Size 225L max vs. 330L max in rest of Spain

Min total time No difference

Min barrel ageing Higher for Crianza and GR

Min bottle ageing Not stipulated for rest of Spain

26
Q

What stipulations on oak ageing within Rioja from rosado and white? How do they differ from the rest of Spain?

A

Size of vessel 225L max vs. 330L max

Min oak ageing: Longer for Crianza

1)WSET D3 copy+edit (66 decks)

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