7 - Rhone Valley 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)
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
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 winemaking in Cornas AOC (2)
Grapes: Syrah only
Intense tannins –> small barrels used to soften these
Describe the situation, climate and soils of Saint-Peray AOC
Situation: south of Cornas
Climate: slightly cooler (why isn’t explained)
Soils: Limestone and granite –> balance between water-holding and drainage
Describe winemaking in Saint Peray AOC (4)
Grapes: Mainly Marsanne, some Roussanne
Fermentation in SST or oak barrels
Maturation ~12 months in same vessels or large oak with lees –> stirring optional
Some sparkling made
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
Describe the climate and topography of the Southern Rhone?
Climate: Mediterranean - mild winter, warm and dry summers
Rainfall: adequate but drought increasing risk
Topography: flatter than N Rhone, little protection from Mistral
How are vines trained to protect them from the mistral in the Southern Rhone?
Grenache - bush vines
Syrah - trellised (vigour)
Is irrigation permissible in the Southern Rhone? If so, under what circumstances?
Yes, when drought is severe - proof of water stress needed, not allowed post-veraison (yield/concentration), yield cannot exceed AOC maxes
Name the four levels of appellations in the Southern Rhone
- Côtes du Rhône
- Côtes du Rhône Villages
- Côtes du Rhône Villages + named village (22)
- Individual cru appellation for top villages e.g. Châteauneuf-du-Pape , Gigondas, Cairanne
Other appellations exist outside of the hierarchy e.g. Ventoux
What is the typical blend of grapes stipulated by most Southern Rhone appellations?
Grenache-dominant blends w/ Mourvedre, Syrah + others like Carignan, Cinsault
CNDP an exception
Appellation regulations in the Southern Rhone typically stipulate… (2)
1. Varieties: Principal, complementary (main blending components) and permitted varieties
2. Min % of each variety esp. principal and complementary
N.B. difference between min % planted and % in the final blend gives flexibility e.g. CdR requires 70% principal in vineyard but only 60% in blend
Where does the Cotes du Rhone appellation apply?
Large swathes of Southern Rhone - Northern Rhone applicable too but rarely used as producers can sell under more prestigious appellations
Describe the ripening, yield, ideal climate and soil, vulnerabilities and style of Grenache
Ripening: late (–> autumn rain), accumulates sugar quickly –> ABV, VDN
Yield: high
Climate: warm
Vigour: grows upright so good for training as bush vine if pruned short
Soils: dry, low fertility soil –> drought resistance
Vulnerabilities: coulure, downy mildew, phomopsis, BBR, bacterial blight
Style: pale ruby, ripe red fruit, spice, herbal, low acid, low-med tannin, high ABV
Used for: blending with Syrah, Mourvedre and more
Describe the budding, ripening, yield, ideal climate and soil, training methods, vulnerabilities, style and uses of/for Mourvedre
Budding: late
Ripening: late
Yield: low
Climate: hot for ripeness
Soils: soils with water-retaining property (e.g. calcereous)
Training: pruned short for either cordon or bush vine
Vulnerabilities: water stress, mites, leafhoppers, sour rot
Style: Deep ruby, intense blackberry, blueberry, violet, prone to reduction, high + firm tannin and high alc
Used for: blended with Grenache/Syrah in southern Rhone, main grape for red and rose in Bandol AOC
What is bacterial blight and how is it dealt with?
Bacterial disease which kills leaves and shoots –> plant
Disease combatted by planting disease free root stocks and avoiding contaminate pruning tools
What is sour rot and how is it dealt with?
A disease which enters bunches via bird/insect damage –> then prone to bacterial and fungal diseases. Mainly affects Mourvedre.
Compare and contrast Grenache Blanc, Clairette and Bourboulenc.
In particular, focus on which aspects make them well suited to be grown in the Southern Rhone and how they are used in white blends.
Grenache Blanc
- Early budding and resistance to wind –> where is suitable to grow?
- Can reach high ABV –> VDN
- Low intensity ripe green fruit, floral, low acid, high ABV –> white blends and VDN
Clairette
- Vigorous - soil and rainfall –> where is suitable?
- Needs pruning for vigour (how?) but grows upright (easy to manage canopy) and resistant to wind
- Late ripening
- Apple, grapefruit, fennel, white flower, oxidises easily, low-med(-) acid and high ABV –> white blends
Bourboulenc
- Late ripening
- Loose bunches and thick skins –> resistance to BBR
- Lemon, med(+) acid, med alc –> white blends
Describe the budding, yield, resistances, vulnerabilities, style and uses of/for Cinsault
Budding: late
Yield: high –> must be restricted to produce quality
Resistant to: drought, heat
Vulnerabilities: chlorosis, Esca, Eutypa, mites, grape moths
Style: Light ruby, med-med(+) fresh red fruit, low-med tannin, high alcohol
Used for: mid-range temp for ferment –> fruit and protective winemaking –> small part of red blends and/or early-drinking reds and rose
Outline the max yields, principal and permitted varieties for Cotes du Rhone AOC.
Contrast the appellation rules of Cotes du Rhone and Cotes du Rhone Villages?
Min 66% of 2/3 principal varieties incl Grenache Noir (c.f. 60%)
44 hL/ha (Villages) or 41 hL/ha (Named village) (c.f. 51 hL/ha)
How do the yields of Southern Rhone crus compare to other appellations in the region?
CNDP 35
Others 36-38
C.f. 41 (named village), 44 (Villages), 51 (CdR)
Describe the typical CdR AOC wine (appearance, nose, structure, price-quality)
Med intensity ruby
Med intensity red plum and blackberry, no oak
Med acid, med tannin (low if carbo used), med alc
Good / inexpensive
Describe the situation, climate, blends, and price/quality of Gigondas and Vacqueryras AOC
Situation: Gigondas 600m ASL and shaded by Dentelles de Montmirail; Vacqueyras is SW and adjacent at 440m ASL
Climate: Gig cooler than central valley due to above + Mistral –> morning temps –> maturation length –> concentration; Vac is somewhat warmer but retain some diurnal
Blends: >50% Grenache, at least one of Syrah/Mour
Quality/Price: Good-VG/mid-premium
Describe the split of production (by vol) across the entire Rhone by:
- AOC to IGP
- CdR, CdR Villages, S. Rhone cru, N Rhone cru and other AOCs
Describe the situation, climate, winemaking, blends and price/quality of Rasteau AOC
Situation: east of the valley, north of Gig, 100m south-facing slopes –> sunlight, drainage, Mistral
Climate: Warm (obvs) –> irrigation allowed
Winemaking: Large vats esp concrete with maturation in large vats –> HQ Syrah may go into small barrels. Some VDN also made.
Blend: >50% Grenache, at least one of Syrah/Mour.
Price/quality: Good/VG, mid/premium
Vinsobres: Good-VG, mainly mid-priced with some prem
Describe the situation, climate, blends and price/quality of Vinsobres AOC
Situation: most northerly S.Rhone cru, NE of valley. Vineyards are S/SE facing 200-500m ASL –> sunlight, drainage, Mistral
Climate: depends on altitude
Blend: >50% Grenache, at least one of Syrah/Mour. More Syrah planted in recent years. Old vine Carignan and Cinsault increasingly valued.
Price/quality: Good-VG, mainly mid-priced with some prem
Describe the situation, climate, blends and quality of Carianne AOC
Situation: next to Rasteau, less steep than Gig
Climate: cooler than Rasteau
Blend: >40% Grenache, at least one of Syrah/Mour. Some white also made.
Price/quality: HQ
Describe the situation and soils of CNDP (7)
Situation: centre of S. Rhone valley on largely flat ground - 3000ha
Soils: vary significantly incl. limestone, clay, sandstone, sand
–> clay important for water retention
–> generally low fertility and fast draining –> average yield 30 hL/ha
–> galets roules radiate heat at night –> diurnals –> climate change
–> sand gives finer, lighter styles c.f galets roules
–> producers commonly blend across vineyards and soil types for complexity, balance and volume
What are the main grape varieties used for CNDP
- 13 total
RED
- Grenache Noir
- Mourvedre - intense black fruit but needs moisture in soil
- Syrah
WHITE
- Grenache Blanc
- Clairette
- Bourboulenc
- Roussanne
N.B. no principal varieties or min % and single varietal wines allowed
What % of CNDP production is red wine?
90%
Is machine harvesting allowed in CNDP?
No
Describe the appearance, nose, structure and price/quality of a red CNDP. Describe the general winemaking and style trends for white CNDP (2).
RED
- Med ruby
- Med(+) - pronounced ripe red plum, blackberry, spice, occasionally new oak
- Med acid, high alc, med(-) - high tannin
- Good-outstanding, mid-SP
WHITE
- Varying degrees of reductive/oxidative winemaking, % of new oak varies
- Trend toward lighter, floral fresher style
Account for the wide range in style and quality within CNDP (3)
- Large (3000ha) area with varying soil types
- Relaxed laws on varietal blends
- Differences in winemaking
Describe the situation, wine, grapes and soils of Lirac AOC.
Situation: east of CNDP
Wines: mainly red, some rose and white
Grapes: GMSC (>90% of final blend)
Soils: well-drained, infertile soil
Describe the situation, wines, grapes, yield, appearance, nose, structure and price/quality of wines made in Tavel.
Situation: south of Lirac, SE of CNDP
Wines: rose only
Grapes: Grenache (>60%) of 12 different varieties
Yield: 46 hL/ha
Appearance: med pink-orange
Nose: Med-med(+) strawberry and raspberry
Structure: Med(+) - full body, med alcohol
Quality/Price: Good-VG, mid-premium
What wines are challenging Tavel’s reputation as France’s best rose’s and how have some producers in Tavel responded? (2)
- Challenging by pale Provence rose
- Some producers are copying the style but most are still making the deeper style
How many satellite appellations are there in the Southern Rhone and which are the four largest by production? How do they relate to the main AOCs and IGPs?
Seven total - Costières de Nîmes, Grignan les Adhémar, Ventoux, Luberon
They are separate AOCs to CdR, CdR Village and named villages but sit above IGP
Describe the situation, wines, grapes, yield, production structure and price/quality of Ventoux AOC.
Situation: SE of Southern Rhone on south + west slope of Mount Ventoux with vineyards up to 450m
Wines: 2/3 red, 1/3 rose, very small amount of white
Grapes: Grenache Noir, Syrah, Mourvedre, Carignan, Cinsault, >50% of final blend –> many possibilities (must have at least two)
Yield: 60hL/ha max –> concentration
Structure: 25% exported, co-ops v. important
Price/Quality: Good-VG, Inexpensive-mid-priced
Why is Ventoux AOC cooler than neighbouring appellations? (2)
- Higher altitude (up to 450m) –> diurnals and lower average temp
- Cool air descending from the mountain
Describe the situation, grapes, yield and price/quality of Luberon AOC.
Situation: SE of valley, bordering Provence –> gentle slopes or flat
Grapes: GSM, >50% of blend, can be single varietal (? double check)
Yield: 55hL/ha max for red
Price/Quality: Good-VG, Inexpensive-mid-priced with some premium
Describe the situation, wines, grapes, and price/quality of Grignan-les-Adhémar AOC.
Situation: northern end of Southern Rhone
Wines: red blends, white and rose, lighter than further south
Grapes: Grenache and Syrah (>50%)
Price/Quality: Good-VG, inexpensive-mid
How do IGP’s differ from AOCs? Give examples.
Int’l varieties may be used e.g. Merlot is 3rd and Cab S is 5th most planted in Gard (where Costieres de Nimes is located
Outline the difference in production structured between the North and Southern Rhone. Which companies are important in both regions?
Co-ops more important in south e.g. Cellier des Princes (CNDP), although important N.Rhone co-ops include Cave de Tain (40% of sales of Crozes-Herm AOC)
Largest negociants based in North but operate in south incl. Guigal, Jaboulet, Chapoutier
How are sales of Rhone wine (N+S) divided? Where are its main export markets?
2/3 Domestic / 1/3 export - by vol
Domestic - supermarkets (32%), specialist retail and hospo (29%), discounters (6%) - by volume, of total sales
Export markets - USA, UK, Belgium (by vol)
Briefly describe trends in production structure in the recent past (4)
Move from negoc + co-op –> growers
Alongside rise in value of wines from AOCs and crus
E.g. C-R has the highest ratio of domains to negociants with 50 producers bottling their own wine
Small EP market for top wine e.g. CR, Hermitage and CNDP
