23 - California Flashcards
When did Chardonnay and Cabernet Sauvignon establish themselves are the dominant grapes in California?
1950-80s
Name two individuals responsible for improving the quality of wine in California.
Robert Mondavi - advocated for use of variety and place of origin to be labelled and used to market
André Tchelistcheff - winemaking/consultant promoted temp control, winery hygiene, techniques to combat disease
Outline developments through the 1970s, 80s, 90s and recently within California.
70s - Judgement of Paris tastings, 1973 Stag’s Leap Cab and Chateau Montelena Chard win in Paris
80s - new vineyard plantings using AXR1 rootstock; proved vulnerable to phylloxera requiring large scale replantings –> allowed to re-evaluation of site selection, rootstocks, canopy mngt with quality focus on mind
90s - critical and consumer demand saw the rise of highly extracted, alcoholic wines with lots of new oak
10s - increased diversity of style and better quality, focus on matching variety and climate
Describe the three key climatic influences in California.
- Californian ocean current - upswells at the coast, topography determines exposure to the current with inland valleys allowing cold air far inland, areas cut off by Coastal Ranges are warm or hot
N.B. as air warms during day, it rises pulling in cold air above the ocean inland –> diurnals; air movement reduces disease pressure
- Coastal Ranges - mountains determine exposure to COC, while vineyards planted at altitude are cooler, especially during the evening; vineyards above fog line experience full force of the sun
- Fog - forms in the afternoon/evenings, reduces the intensity of sunlight –> low latitude means sunlight is intense
Briefly describe California’s climate.
Mediterranean - little fluctuation in seasonal temperature, relatively dry, notably dry in autumn (length of growing season)
How large is California’s area under vine?
250,000ha (similar to Langeudoc’s 230,000ha)
Why were there large scale vineyard replantings in the 1990s? (3) What has the result of this been?
- Replantings due to pressure from phylloxera, Pierce’s disease and better vineyard management
- Movement from uniformally low-density, high-yielding vines with replacement can or cordon
to
variety of planting densities and training/trellising techniques depending on site and variety
- Emphasis on matching rootstock to the growing environment and desired style
Outline trends in irrigation and mechanisation.
Irrigation common but supply of groundwater has resulted in efforts to regulate water use
Mechanisation reduction in supply of cheap Mexican labour has encouraged mechanisation in addition to Central Valley which has long been mechanised
What is Pierce’s disease? Where is it a particular problem? How can it be controlled?
Bacterial disease
Spread by leafhopper insects
Clogs sap channels –> grapes shrivel and leaves drop –> death of vine in 1-5yrs
Particular issue in southern California and Central Valley but has spread northward in recent years
Control via reducing vector populations –> planting away from riverbanks, IPM, insecticide or by quarantining planting material
Name three key weather hazards.
- Drought
- Spring frosts –> sprinklers, helicopters
- Wildfires –> smoke taint, damage to vineyards
To what extent are sustainability programmes adopted in California?
85% of wineries certified by a sustainability programme including California Sustainable Winegrowing Alliance
Organic certification is uncommon due to no SO2 requirement; wine made with “certified organic grapes” more popular
Outline the nine most commonly grown grape varieties (four white, five black).
Outline the styles of Chardonnay produced in California.
In recent years, where have Chardonnay plantings been focussed?
- Inexpensive - med acid, some RS, unoaked or with oak alternatives
- Premium - med(+)-full body, pronounced peach and pineapple, new oak and malo
- New Wave - Fresher, leaner with citrus fruit and subtler oak, lees contact for reductive flavours
Plantings have focussed on coastal or high altitude cool sites
Outline viticultural and winemaking choices that determine the style of Cabernet Sauvignon produced? (4)
Site selection –> cooler sites give fresher fruit, lower alcohol, less body
Hangtime and green harvesting –> used to increase concentration, alcohol, body
Oak maturation –> generally shortened, less new oak in recent years but remains common for all but cheapest Cabs
Blending –> small % of other Bdx varieties used for balance and complexity
How has planting of Pinot Noir changed?
Where is it most commonly planted?
Describe the range of styles and flavour characteristics.
Describe common winemaking techniques used.
Increased significant in past 20-30 years
Premium from cool sites –> coastal, altitude
Med-med(+) acid, med body, med alcohol with fresh red fruit –> ripe black or jammy fruit flavour
Wholebunch or stem inclusions becoming more common to improve tannins, complexity. Maturation in new oak common.
