7 - Northern Rhone Flashcards
Describe the climate and topography of the Northern Rhone.
Moderate, continental climate - 65km north-south so some difference in temp
Adequate rainfall mainly in autumn and winter
Mistral –> fungal disease, vigour, yields, concentration
Vineyards close to river on slopes –> sunlight, drainage, cost
Compare the size of the northern and southern Rhone and how many of the vineyards are classified
Northern much smaller - <4000ha to 66,000ha
Most vineyards in north are part of small crus whereas south contains large AOCs like Cotes du Rhone and IGP
What % of vineyards are certified organic in the Rhone?
8%
Describe the characteristics of Syrah, including vigour, vulnerabilities, colour, flavour and structure and where it is planted.
Vigourous
Vulnerable to: mites and BBR
Colour: deep ruby
Flavours: Med-pronounced violet, plum, blackberry, black pepper, herbal
Structure: Med-high acid and tannin
Planted: north and south
Why does Syrah need training and how is that done in the northern Rhone?
Vigorous + Mistral –> steep slopes are often terraced so individual vines are tied to stakes –> cost
Describe the characteristics of Viognier, including budding, trellising, yields, colour, flavour and structure and where it is planted.
Early budding
Trellised to prevent wind damage
Yields: low, unpredictable –> poor flowering and poor fruit set (coulure)
Colour: med lemon
Flavour: Pronounced honeysuckle, apricot, peach
Structure: Low acid, med-high alcohol
Planted: north + south
Describe the characteristics of Marsanne, including budding, vigour, ideal sites, yields, vulnerabilities, colour, flavour and structure and where it is planted.
Budding: late
Vigorous –> control yield for quality
Ideal sites: stoney, low fertility soils –> slopes
Vulnerable to: powdery mildew, mites, BBR
Colour: med lemon
Flavour: Low-intensity honeysuckle, lemon, apricot
Structure: Med acid, med-high alcohol, oily texture
Planted: north and south
What is the challenge associated with ripening Viognier?
Must be fully ripe to have typically pronounced intensity but can easily over-ripen resulting in loss of flavour and acidity –> sugar too high -> balance
Describe the characteristics of Roussanne, including budding, vulnerabilities, colour, flavour and structure and where it is planted.
Late budding
Vulnerable to: wind, coulure, powdery mildew, BBR, mites –> vineyard work + yields –> cost
Overall trickier to grow than Marsanne
Colour: med lemon - gold
Flavour: med-med+ intensity pear, herbal, ages faster than Marsanne
Structure: Med-med+ acid, med-high alcohol
Planted: north and south
Explain the preference for winemaking vessels in the Rhone. (3)
Preference for concrete fermentation vats and for small/large oak wood for maturation
Grenache - oxidation –> fermented and aged in concrete or SS
Syrah - reduction –> aged in oak - use of new oak in decline
Describe the production of cru-level red wine in the Rhone (7) including:
Havesting
Transportation of grapes
Destemmed vs. wholebunch
Fermentation - vessels and yeast
Fermentation - temps and length
Maturation
Hand-harvested
Transport in small crates –> oxidation and microbial spoilage
Either destemmed, chilled and cold-soaked 1-3 days –> colour
OR
Whole bunch (or combo) with some carbonic –> aromatics
Fermentation in SS, concrete or open-top wood, ambient or cultured yeast
Warm temps and 20-30 days maceration with PD, POs, R&R –> extraction
Maturation: 12-24 months in large oak for Grenache, small barrels for Syrah and Mourvedre 20-30% new
Outline the winemaking process for white wines including
Ferment temps
Vessels
Malo
Maturation
Lees w/ an example
Fermented at mid-temp –> fruit
Fermentation mostly in SST or concrete –> occasionally in oak for integration
Malo may be blocked –> acid
Maturation in large, old oak or SST
Lees stirring may be avoided –> balance
Example: Chapoutier uses lees for even more body
Describe the topography, soil and planting trends of Cote-Rotie
Topography: steep slopes facing E/SE
Soils: poor, stony + eroding
Plantings: decline to just 70ha in 1970s but revived by Etienne + Marcel Guigal –> 250ha
Describe winemaking in Cote Rotie (7)
Blend: Syrah and up to 20% Viognier (usually no more than 8%, often 0%)
Destemming + cold soak common, some stems becoming more popular
Fermentation
- grapes must be co-fermented if a blend
- warm temp for extraction
- Viognier adds floral + fruit
- natural yeast common
Maturation: small barrels 225L or large demi-muids 500-600L
Describe vineyard management in Cote Rotie AOC (5) including max yield
Terraces, single/double Guyot tied to one or two poles
Mass selection
Rootstock 3309 –> productive, good colour in wines
10,000 VPH –> high or low?
Max yield 40 hL/ha (low)
Describe the size, topography and soils of Condrieu (3)
Small –> 197ha
Steep, south-facing slopes –> terraced
Poor, rocky soil –> erosion
Describe the winemaking in Condrieu AOC (4)
Grapes: 100% Viognier
Fermentation: SST or large wood, some use expensive small barrels –> texture + flavour
Malo: depends on vintage
Maturation: lees for 10-12 mnths (often with stirring)
Describe the situation, grapes and winemaking of Saint-Joseph AOC.
Situation: runs 50km north-south, extended in 94 to include vineyards on flat land
- There is some debate about whether to limit the AOC again despite rising quality overall
Grapes: 90% red with a yield of 40 hL/ha, Mars/Rous used to make whites and occasionally blended with reds
Winemaking: SST + large wood vats (occasional barrel)
Describe the size, plantings, situation and soils of Hermitage AOC. Where are the best climats located?
Size: small, 137ha
Plantings: 2/3 Syrah, 1/3 white
Situation: south-facing slope –> sun, wind –> heat
Soils: shallow, stoney –> nutrients, water, heat
Best climat: western end where it is warmest e.g. Le Meal
Fun fact: named after Gaspard de Sterimberg, a c12th crusader and hermit; the hill has been producing wine since Greco-Roman period
What major challenge do growers in Hermitage AOC face?
Erosion - some vineyards terraced + hand working –> cost
Describe red and white winemaking within Hermitage AOC (3+3)
Red
- Stems used in ripe vintages
- Warm ferments
- 12-18 months in oak typical, new oak common but so are med-large size vessels
White
- Mainly Marsanne, some Roussanne
- Ferment in old wood vats, new or old oak barrels or SST
- Lees ageing ~12 months –> rich, creamy, nutty flavours in best years
Describe the vineyard holdings in Hermitage AOC
Mainly negociants like Chapoutier and Jaboulet
Co-op Cave de Tain owns 15%
Domaine Jean-Louis Chave also has significant holdings
Compare the approach of Chapoutier with Jean-Louis Chave in Hermitage AOC
JL Chave favours blending across many vineyard sites while Chapoutier produces single site wines
Describe the size, situation and soils of Crozes-Hermitage AOC.
Size: largest appellation in northern Rhone 1,700ha
Situation: surrounds Hermitage, extended north, east and south
Climate:
- northern sector is continental / Alpine - extreme cold in winter, hit by Mistral –> growing season length and diurnal –> sugar levels and acid
- southern sector is temperate + heavy rainfall in autumn and winter
Topography: north has steeper slopes, south is flatter –> some machine harvesting possible
Soils: Deeper and more fertile than Herm –> concentration
Describe red and white winemaking in Crozes-Hermitage AOC
Red (91%)
Carbonic/semi-carbonic formerly popular, now rare
Traditional fermentation more common –> destemming
Concrete/SST –> maturation in tanks or large oak
Wines less tannic, designed to be drunk earlier
White (9%)
Marsanne, Roussanne (more Mars)
Best aged in old wood, sometimes new barrels
Describe the size, situation, climate and topography of Cornas AOC. What grapes may be planted? What is the max yield?
Size: small, 145ha
Situation: south of Saint-Joseph, SW of Crozes-Hermitage
Climate: warm, Mediterranean
Topography: S/SE facing amphitheatre –> wind protection
Describe the sites, styles and quality of wines from Collines Rhodaniennes IGP (4)
“Hills of the Rhone”
Red, white and rose
Higher yields 80 hL/ha
Used by producers who plant other grapes and top producers offering less premium wines mid-premium
Compare the yield, style, quality and price of the red wine appellations of the Northern Rhone.
Cote-Rotie - 40
- Pronounced aromas but lighter-bodied than H and C
- VG - Outstanding
- Premium - SP
Saint-Joseph - 40
- Wide variety of styles
- Good - Outstanding
- Mid-priced - SP
Hermitage - 40
- Pronounced aromas with high tannins
- VG - Outstanding
- SP
Crozes-Hermitage - 45
- Somewhat less concentrated, early-drinking with med tannin
- Good - VG, some Outstanding
- Mid-priced - Premium
Cornas - 40
- Intensely tannic
- VG - Outstanding
- Premium - SP
Collines Rhoadaniennes IGP - 80
- Mid-priced - Premium
Compare the yield, style, quality and price of the white wine appellations of the Northern Rhone.
Condrieu AOC (+Chateau Grillet AOC) - 41
- Viognier, full-bodied with oak and lees stirring
- VG - Outstanding
- Premium - SP
Saint-Joseph - 40
- Marsanne and Roussanne
- VG - Outstanding
- Premium - SP
Hermitage - 45
- Marsanne and Roussanne –> some sweet wine called Vin de Paille in best years
- Style varies depending on ferment/maturation vessel
- VG - Outstanding
- SP
Crozes-Hermitage - 45
- Mainly Marsanne, some Roussanne
- Good - VG (some Outstanding)
- Premium
Saint-Peray - 45
- Mainly Marsanne, some Roussanne –> some trad method sparkling
- Good - VG
- Mid-priced - Premium
Collines Rhoadaniennes IGP - 80
- Mid-priced - Premium
Describe the size, situation and wines of Chateau Grillet AOC
Size: 3.5ha single-estate
Situation: within Cote-Rotie
Wines: 100% Viognier
Give some reasons why Hermitage’s max yield is rarely achieved? (2)
- Steep slopes - limited water and nutrients
- Prevalence of old vines
Describe the sweet and sparkling wines produced in the Northern Rhone
Hermitage: sweet Vin de Paille made with dried grapes off the vine
Saint-Peray: traditional method Marsanne and Roussanne
Why have more growers been making and bottling their own wines?
Average prices have risen - greater profit e.g. Cote-Rotie - tiny area but 50 growers bottling
To what extent is Cave d’Tain an important producer?
V. important - producers 40% of all Crozes
