6 - Loire Valley Flashcards
What % of hectares are planted in the four principle sub-regions?
What grapes are planted in the Pays Nantais?
Describe the climate of the Pays Nantais and outline two climatic challenges. (4)
Cool, maritime climate –> prox to Atlantic
Cool spring, warm/humid summer
Rainfall high and throughout the year –> esp March April (flowering), Sept (harvest)
Spring frosts –> devasting in 1991, lost UK export market –> wind machines, heaters, straw bales
Describe the grape variety Melon including:
- Budding and ripening
- Yield
- Resistance and vulnerabilities
- Structure and flavour
- Quality and price
- Early budding –> frost
- Early ripening –> cool climate, rainfall threat
- High yields
- Resistant to powdery mildew
- Tight bunches –> downy and bot
- Structure: high acid, low-med ABV, light body
- Flavours: light intensity green apple
- Quality/Price: acceptable - good (some VG), inexpensive - mid-priced
Describe vineyard management in Pays Nantais (3)
Open canopies via training and leaf removal –> sunlight interception for ripeness and fungal disease
Danger of sunburn from the afternoon sun
Ripeness of skin + seeds crucial to determining harvest date (not just sugar) –> but in hot years sugar rises to quickly
Describe winemaking within Muscadet AOC (5)
Chaptalisation up to 12% potential in cooler years
Ferment: large, glass-lined concrete vats or SS
Malo: avoided –> preserve acid
Maturation: on lees in an inert vessel
Experimentation: skin-contact, barrel, amphora, egg fermentation
What does ‘sur lie’ mean?
Technique to increase body
Wine racked once for gross lees –> fine lees contact over winter and until bottling
Helps maintain freshness and may retain small amount of CO2 –> petillance
What are the main appellations in Pays Nantais? What are their max yields?
Muscadet Sèvre et Maine AOC - 6400ha, Loire’s largest appellation
- max 55
Muscadet AOC
- max 65 –> 70 from 2020
N.B. allows up to 10% Chardonnay
Muscadet Coteaux de la Loire AOC
- max 55
Describe a typical Muscadet AOC wine
Light intensity green apple and grass
High acid, light body
Acceptable - good (some VG)
Inexpensive
Outline regulations around the use of the term ‘sur lie’. (3)
May be added to any of the four appellations
Wine must be estate bottled 1 Mar - 30 Nov in year following harvest
As a result, negociants can only buy grapes, must or already bottled wine (can’t buy wine that will be aged sur lie)
What are the cru communaux? (6)
Ten cru e.g. Clisson
Name added e.g. Muscadet Sèvre et Maine AOC Clisson
Max yield 45
Longer lees ageing e.g. 24mnths for Clisson
Cannot be labelled sur lie - as they are bottled after date required for this term
Fuller bodied, more complex, longer finish
Why did Muscadet lose so much of its export market in the 90s? (4)
Very popular in UK
13,000ha planted by 1980s
1991 saw drop of 2/3 production
Opening for cheap new world wines e.g. Austrialia
How has the Pays Nantais sought to improve its position in export markets?
Terroir-specific wines of high quality with good value for money –> e.g. crus communaux
Where is Pays Nantais sold (domestic/export)?
85 domestic / 15 export
How important are negociants in production/sales of Pays Nantais?
>50% of sales (but this is less than in the past)
Castel, Grand Chais de France, Ackerman account for significant proportion
Which grapes varieties are planted in Anjou-Saumur?
Which grape varieties are planted in Touraine?
Compare the climate and soils of Anjou-Saumur and Touraine (4)
Climate
A-S: moderate Atlantic influence
Touraine: predominately continental, cold winter / warm summer
Rainfall
700mm throughout year –> flowering, fruit set, summer –> disease, early autumn –> harvest
Rivers
Anjou: River Layon creates misty conditions for botrytis-sweet wines
Soils
Wide range: clay-limestone, flint-clay, sand, gravel, tuff
A-S: more schist + limestone (balance of drainage and retention)
Touraine: more chalk
What rootstocks are favoured in A-S/Touraine and why?
Fercal and Riparia Gloire de Montpellier –> resistant to high lime content –> chlorosis
Describe the grape variety Chenin Blanc including:
- Budding and ripening
- Yield
- Vulnerabilities
- Structure and flavour
- Quality and price
- Early budding
- Late + uneven ripening –> hand harvest, multiple passes
- Vigorous –> high yields
- Prone to powdery, bot, trunk diseases
- High acid, med alcohol, range of sweetness
- Green apple, lemon, steely, smoky
- Good - VG (some outstanding)
- Inexpensive - mid-priced (some premium)
Describe the grape variety Cabernet Franc including:
- Budding and ripening
- Yield
- Vulnerabilities
- Resistance
- Structure and flavour
- Quality and price
Early budding –> frost
Mid ripening –> autumn rains
Vulnerable to coulure
Resistance: winter cold
Med-pronounced redcurrant, raspberry, violet, leafy (esp with dense canopy/lack of ripeness)
- High acid, medium tannin, light-med body
Where is Cab Franc blended and with what?
Eastern Touraine –> limit of ripening
Blended with Cot (Malbec)
Describe Grolleau Noir including budding, ripening, its vulnerabilities and what it is used for.
Early budding
Mid-ripening
Prone to: bot
Used for: rosés, especially Rosé d’Anjou and Rosé de Loire.
Describe Gamay Noir including:
- Budding
- Ripening
- Yields
- Vulnerabilities
- Flavours
- Where it is grown
- Common winemaking techique
Early budding
Early ripening
High yields
Vulnerable to: wind –> millerandage, rot
Structure and flavour dependent on growing conditions –> green when less ripe, intense fruit when ripe
Grown: mainly in Touraine, some in Anjou
Winemaking: Carbonic maceration
Describe where Cabernet Sauvignon is planted and how it is typically used (3)
Late ripening –> temperate Anjou on warmest sites (possible to bud early and ripen fully)
Blended with CF
Used in rosé blends
Describe the winemaking for Chenin Blanc (4)
Temp: cool-mid –> several months
Vessels: large old oak, SS
Malo: avoided
Maturation: neutral incl old oak –> preserve primary fruits
Describe the winemaking for Cabernet Franc (4)
Crushed fruit fermentation
Vessel: concrete or wood vats –> punch downs / pump overs
Yeasts: many use ambient
Maturation: used oak barrels –> preserve primary fruit; pricier wines may use new oak
How are Loire rosés usually made?
- Blend of Grolleau, Cab F and Cab S
- Direct press or short maceration
- Winemaking similar to whites with 3-4 months in neutral containers
Compare the three regional AOCs: Anjou, Saumur, Touraine in terms of yield and grape varieties.
Yields
Anjou: 60 for red/whites –> intensity
Saumur: 60 for white, 57 for red/rose –> intensity
Touraine: 65 for whites
Grapes
Anjou: Blanc - >80% Chenin, Rouge - > 70% Cab F or S
Touraine: mainly Sauvignon Blanc, mainly Cab F and Cot, Gamay –> Touraine AOC Gamay, rose from all Cabs, Cot, Gamay, Grolleau
How does Anjou Village AOC differ from Anjou AOC? (4)
Red wine only
Only Cab F or S
Max is 55 cf. 60
Wines released Sept year after harvest at earliest
Which appellation do many HQ producers in Anjou prefer to use?
VdF
Describe the situation and wines of Coteaux du Layon AOC include how the grapes are picked.
Large area on slopes around Layon River
Grapes picked on several passes to get only Botrytis fruit
Sweet, high acid, med alcohol, med(+) body
Cooked citrus, apple, honey
Good - VG
Mid-price - premium
Outline the difference between the appellations within and around Coteaux du Layon AOC
Higher min potential alcohol and lower max yields –> flavour intensity, texture
Quality: VG - outstanding
Price: premium (some SP)
Quarts de Chaume: Loire’s first GC
Coteaux du Layon AOC Chaume: PC
Why have producers within Coteaux du Layon AOC switched to producing less sweet wine and more dry wine?
Low demand for sweet wine
Describe the terroir and wines of Savennières AOC. What is the max yield?
Terroir
- South-facing slopes
- Schist soils –> fertility, drainage –> ripeness, yields
Wines
- Chenin Blanc
- Historically austere in youth
- Warmer weather and better vineyard mngt –> wines more fruity and approachable
- Premium cuvees using new oak
Max yield 50
Compare Savennières AOC with the two smaller AOCs within the area.
Savennières La Roche aux Moines AOC and Coulée de Serrant AOC - warmest sites on slopes facing Loire –> ripeness
Lower max yield 30 vs 50 from Savennieres
Coulée de Serrant AOC is a monopole - owned exclusively and farmed biodynamically by
Nicolas Joly
Outline the appellations used for rosé wine (including yields, grapes used and sweetness)
Regional appellations e.g. Saumur AOC and Touraine AOC
Rosé d’Anjou AOC (65)
- Mainly Grolleau
- med pink-orange
- med red berry
- med dry, med(+) acid, med alcohol
- mid-price
- acceptable - good
- most popular of three rosé AOCs
Rosé de Loire AOC (60)
- Cabs, Gamay, Grolleau
- Dry
- may be used outside A-S but rarely
Cabernet d’Anjou AOC (60)
- Cabs
- more deeply coloured (med pink)
- med-dry
Describe the grapes, yield, soil, style, quality and history of Saumur-Champigny AOC. What is the earliest the wine may be released?
> 85% CF
57 –> intensity
Soil: chalk, flint, clay –> retention/drainage
Style: pale ruby, med/med(+) intensity, redcurrant, leafy aromas, high acid, med tannin, med alcohol
Good - VG
Inexpensive - mid-priced (some premium)
History: successful in bars/bistros thanks to Saint-Cyr-en-Bourg co-operative
Release as early as December of year of harvest
What does an appellation like Touraine AOC Amboise imply about a wine?
One of six sub-zones that can be affixed to basic Touraine AOC
Allows use of local varieties e.g. Amboise is made with Chenin, not SB
Describe Vouvray AOC including situation, grapes, yield, soils, best sites, and styles.
Situation: north bank of Loire
Grapes: >95% Chenin
Yield: mid-high (52)
Soils: Flint, clay and limestone over tuff –> more clay further from the river
Best sites: slopes near the river –> moderation, sunlight, stonier soils
Styles: dry every year, demi-sec most years and sweet occasionally
Describe Montlouis-sur-Loire AOC including situation, grapes, yield.
Situation: south bank, across from Vouvray
Grapes: 100% Chenin
Yield: mid (52)
Popular with newcomers due to price of land, high % bio/organic
Describe the red wine AOCs of Touraine
Bourgueil
- Mainly CF, <10% CS
- Mid-high yields (55) but many wines lower
Saint Nicolas de Bourgueil
- CF
- Lighter than Bour and similar to Saumur-Champigny
Chinon
- HQ reds, whites and rosé
- Mid-High (55) but many lower
Describe the range of relationship between soils, winemaking, maturation, style and price/quality in CF from Touraine. (5)
Soils: clay + limestone / sand + gravel –> clay + limestone produce more powerful wine
- Style: Fruity, early-drinking - structured and powerful
- Winemaking: maceration 6-8 days –> 2-3 weeks
- Maturation: wines matured for up to two years –> cost
- Quality/Price: Inexpensive - mid-priced, good to VG
Compare A-S and Touraine in terms of production levels
- A-S x2 of Touraine
- rose from Anjou accounts for most of that difference
- A-S also makes more fizz
- Touraine makes more red and white
Where are the wines of Anjou-Saumur and Touraine sold?
Domestic 80, export 20
Describe the situation and climate of the Central Vineyards (5)
- 8 AOCs
- Cool continental climate - winter/summer variation
- Spring frost
- Long days during the growing season but low light intensity + low heat –> intensity
- High rainfall 750mm –> drought, fungal disease
Which grapes are planted in the Central Vineyards?
Describe Sauvignon Blanc including budding/ripening, vigorousness, vulnerabilities, flavour characteristics and structure.
Late-budding / early ripening - some frost protection but still an issue
Vigorous –> ideal soil types, canopy mngt important –> green flavours
Vulnerable to: powdery, bot, trunk disease (eutypa)
Flavour: pronounced grass, bellpepper, asparagus, gooseberry, grapefruit, wet stone (cool) –> riper + passionfruit (warm)
Structure: high acid, med alcohol, med body
How does vineyard design and management impact SB? (4)
Row orientation and Cm crucial
Shade + cool = green bell pepper and grass
Sun / warmth = tropical fruit
Picking date also important - acid, flavour ripeness, sugar
Describe Pinot Noir including budding/ripening, yields, vulnerabilities, colour, flavour, structure and price.
Early budding / early ripening
Limited yields or will lose intensity
Vulnerable to: millerandage, downy and powdery mildew, bot, fan leaf and leaf roll
viruses, shrivelling and sunburn
Med ruby
Light - med intensity, raspberry and strawberry
High acid, med alcohol
Mid-priced - premium
Describe winemaking in the Central Vineyards
Temp: cool - mid-range (warmer than New World) –> fruit intensity
Malo: usually blocked –> style/vintage dependent
Vessels: SS w/ some old oak casks used for body in HQ wines e.g. Francois Cotat (old oak + lees), Henri Bourgeois (heavily oaked)
Describe Sancerre in terms of:
- styles
- grapes
- topography
- climate
- yields
- soils
- price/quality
Styles: red, white, rosé
Grapes: SB + PN only
Topography: Steep slopes + 200-400m altitude
Climate: River + forests protect from frost
Yields: High yields (65 white, 59 red) –> SB has sufficient intensity, PN needs lower yield
Soils: Cailottes, Terre Blanches, Silex
Price/quality: good - outstanding, mid-premium (SP e.g. Dagueneau)
Describe the characteristics of Sancerre’s different soil types and how they impact the wine.
Cailottes - v. shallow soil over limestone –> aromatic wines for early drinking
Terre Blanches - limestone + marl (similar to Chablis) –> slow ripening –> structure –> maturation e.g. Côte des Monts Damnés, Cul de Beaujeu
Silex - flint –> warm –> early ripening + stony/smoky aromas e.g. Les Romains
Describe Pouilly Fume in terms of:
- grapes
- max yields
- topography
- style
- price/quality
Grapes: SB only
Max Yield: high (65)
Topography: flatter –> frost –> wind machines
Style: rounder, less aromatic cf. Sancerre, needs 6-12 mnths in bottle to show
Price/quality: good - outstanding, mid-premium (similar cf. Sancerre)
Briefly describe three other appellations of the Central Vineyards including grapes, yields and topography (for M-S).
Overall: good/VG, inexpensive - mid-priced
Reuilly
- SB + PN, rose from PG + PN
- same yield as Sancerre
Quincy
- White only, >90% SB + Gris
Menetou-Salon
- Same wines and yield as Sancerre
- Gentle, south-facing slopes that are frost prone
Describe the structure of wine production in the Loire
Production
- Negociant - 50% by vol (top 10 = 82% of that)
- Estates - 41% - many family-owned + many moving to Paris to change career and work in wine
- Co-ops - >10%
The line between negoc and estates blurring
- Negoc buying vines e.g. Grand Chais de France –> Château des Fesles (Bonnezeaux) and vinifying their own wines
- Estates buying grapes esp due to irregular weather
Where is Loire wine sold?
Domestic = 80% - specialist retail + hospo (44%), supermarkets (36%)
Export = 20% - US, UK, Germany
Within the export categories, which sub-zones achieve the largest volumes and highest prices?
To what extent is the Loire important for organic and biodynamic winemaking?
Production of certified organic wine is below French average - climate
But number of well-known proponents are located here e.g. Nicolas Joly
Centre of natural winemaking many labelled VdF
