20.3 - Rioja Flashcards
Describe the situation, topography and climate of Rioja
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
Outline the difference in size & situation, topography, climate and soil between the Alta, Alavesa and Oriental
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
Briefly explain how calcareous clay and ferrous clay may impact grape ripening and the style of wine produced.
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)
How has climate change impacted the region?
Improved viability of cooler, high altitude vineyards
Increased drought risk in warmer, drier areas esp. parts of Oriental
To what extent does Rioja have good and bad vintages?
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
Describe planting and production trends in Rioja since the 1980s.
What is the average yield?
64,000 ha - up 50% since 1990
Production = 3mn hL
Average yield = 46 hL/ha (low-middling)
How has viticulture changed in Rioja?
Increase in VSP and mechanisation
BUT
Bush vines and old vines remain important
Why has Tempranillo largely replaced plantings of Garnacha? (2)
Where is Garnacha regaining ground?
- Better yields
- 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
Describe what Tempranillo, Garnacha, and Graciano contribute to a blend.
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)
Describe what Mazuelo, Maturana Tinta, and Cabernet Sauvignon contribute to a blend.
Mazuelo (Carinena/Carignan) → black fruit, high acid
Maturana Tinta (Trousseau) → deep purple, fresh cranberry, high acid
Cabernet Sauvignon → black fruits, high acid + tannin
Describe the blends used to produce red Rioja.
Principally or solely Tempranillo
Everything else plays a supporting role although Graciano and Mazuelo sometimes used to make single-variety wines
Describe the characteristics of Graciano including:
- Drought tolerance
- Yield
- Fungal disease tolerance
- Structure and flavour
- Drought resistant
- Low yields
- Vulnerable to fungal diseases
- Fresh black fruit
Describe the characteristics of Viura including:
- Budding / Ripening
- Vulnerability
- Ideal sites
- Styles produced
- 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
What % of plantings is black vs white grapes in Rioja?
90/10
How are Tempranillo Blanco, Malvasia, Garnacha Blanca, Verdejo and Sauvignon Blanc used for/contribute to blend
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
Describe the general differences in winemaking and style between a Joven and a Gran Riserva red Rioja. (4)
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
Outline the trend in winemaking since the 1990s
- Early harvests
- Gentler extraction
- Older/larger oak vessels or amphora
- Shorter maturation periods
- More French oak
Outline the differences between French and American oak in terms of stylistic effect and cost.
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
What does vinos de autor refer to?
“signature wines”
- style of prem Rioja
- → popular in 90s
- → forgo ageing categories
- Low yields, heavy extraction + ageing in new oak
- Ripe, heavily extracted, concentrated
Give an example of blending for quality across Rioja’s subzones
Garnacha is usually best grown in Baja and Temp in Alta/Alavesa so top-quality wine may be best blended across these regions
Compare and contrast different styles of white Rioja including blend, winemaking, style and quality-price.
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
What styles of rosado are produced in Rioja?
Same as rest of Spain
With Temp and/or Garnacha
Home to highest quality rosé
Modern
- High vol, inexp - deeply coloured with short maceration, fermented in SST + bottled quickly
- 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
Outline the meaning of the terms:
- Vino de Zona
- Vino de Municipio
- Viñedo Singular (Single Vineyard)
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”
When were new labelling terms based on geography introduced in Rioja and why?
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
What stipulations on oak ageing within Rioja from reds? How do they differ from the rest of Spain?
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
What stipulations on oak ageing within Rioja from rosado and white? How do they differ from the rest of Spain?
Size of vessel 225L max vs. 330L max
Min oak ageing: Longer for Crianza
