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 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
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
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
To what extent is Cave d’Tain an important producer?
V. important - producers 40% of all Crozes
