23 - California Flashcards
When did Chardonnay and Cabernet Sauvignon establish themselves as the dominant grapes in California?
50-80s
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 - large scale replantings → allowed to re-evaluation of site selection, rootstocks, canopy mngt with Q focus on mind
90s - robert park style fase
Describe the 3 key climatic influences in California.
- Californian ocean current
* topography determines exposure to current with inland valleys allowing cold air far inland, areas cut off by Coastal Ranges are warm/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
- vineyards planted at altitude are cooler → esp evenings
- vineyards above fog line → full force sun
- Fog
- forms in afternoon/evenings → early morning
- reduces intensity of sunlight → low latitude means sunlight intense
Briefly describe California’s climate.
Mediterranean -
- little fluctuation in seasonal temp
- dry
How large is California’s area under vine?
similar to Langeudoc
Why were there large scale vineyard replantings in the 90s? (3) What has the result of this been?
- phylloxera, Pierce’s disease
- Movement from uniformally low-density, high-yielding vines with replacement cane or cordon
to
variety of planting densities + training/trellising techniques depending on site and variety
- Emphasis on matching rootstock to the growing environment + desired style
Outline trends in irrigation and mechanisation.
Irrigation common but decrease 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 leafhoppers
- Clogs sap channels → grapes shrivel and leaves drop → death of vine in 1-5yrs
- Particular issue in S California and Central Valley but has spread northward in recent years
- Control via reducing vector →
- planting away from riverbanks
- IPM
- insecticide
- quarantining planting material
Name three key weather hazards.
- Drought
- Spring frosts → sprinklers, helicopters
- Wildfires → smoke taint, damage to vineyards
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?
- Inexp - med acid, RS, unoaked/oak alternt
- Prem - fuller body, pronounced peach and pineapple, new oak + malo
- New Wave - Fresher, leaner, citrus fruit + subtler oak, lees contact for reductive flavours
Focussed on coastal/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 + green harvesting:
→ 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 = balance + 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
- Prem 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.
Describe the ripening, flavours and structural characteristics of Zinfandel.
Briefly outline styles of Zinfandel.
Ripening uneven → allows for combo of fresh + jammy flavours, risk of underripe tannin
Flavour Ripe raspberry → blueberry, blackberry + oak from chips/barrels
Structure Med(+) acid, med(+)/ripe tannin, med-full body
- Inexp: soft, ripe, jammy, oak alt
- Prem: more structured, fresher, American oak common, often old vines
- Rose/White Zin: short mac, ferment stopped early at 10.5-11% ABV → med dry, med acid, body, strawberry, confected
How have plantings of Merlot changed?
Describe the range of styles produced.
Plantings have declined since 1990s led by consumer demand
- Inexp/mid-priced: med acid, med tannin, plummy
- Prem: grown in cooler districts like Stag’s Leap with more structure + fresher flavours
N.B. may be blended with other Bdx varieties
