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D3 Wines of the World Stage 2 > 7 - Rhone Valley > Flashcards

7 - Rhone Valley Flashcards

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1
Q

Describe the climate and topography of the Northern Rhone.

A

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

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2
Q

Compare the size of the northern and southern Rhone and how many of the vineyards are classified

A

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

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3
Q

What % of vineyards are certified organic in the Rhone?

A

8%

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4
Q

Describe the characteristics of Syrah, including vigour, vulnerabilities, colour, flavour and structure and where it is planted.

A

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

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5
Q

Why does Syrah need training and how is that done in the northern Rhone?

A

Vigorous + Mistral –> steep slopes are often terraced so individual vines are tied to stakes –> cost

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6
Q

Describe the characteristics of Viognier, including budding, trellising, yields, colour, flavour and structure and where it is planted.

A

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

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7
Q

Describe the characteristics of Marsanne, including budding, vigour, ideal sites, yields, vulnerabilities, colour, flavour and structure and where it is planted.

A

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

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8
Q

What is the challenge associated with ripening Viognier?

A

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

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9
Q

Describe the characteristics of Roussanne, including budding, vulnerabilities, colour, flavour and structure and where it is planted.

A

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

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10
Q

Explain the preference for winemaking vessels in the Rhone. (3)

A

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

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11
Q

Describe the production of cru-level red wine in the Rhone (7)

A

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

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12
Q

Outline the winemaking process for white wines

A

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

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13
Q

Describe the topography, soil and planting trends of Cote-Rotie

A

Topography: steep slopes facing E/SE

Soils: poor, stony + eroding

Plantings: decline to just 70ha in 1970s but revived by Etienne + Marcel Guigal –> 250ha

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14
Q

Describe winemaking in Cote Rotie (7)

A

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

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15
Q

Describe vineyard management in Cote Rotie AOC (5) including max yield

A

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)

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16
Q

Describe the size, topography and soils of Condrieu (3)

A

Small –> 197ha

Steep, south-facing slopes –> terraced

Poor, rocky soil –> erosion

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17
Q

Describe the winemaking in Condrieu AOC (4)

A

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)

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18
Q

Describe the situation, grapes and winemaking of Saint-Joseph AOC ($)

A

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)

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19
Q

Describe the size, plantings, situation and soils of Hermitage AOC. Where are the best climats located?

A

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

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20
Q

What major challenge do growers in Hermitage AOC face?

A

Erosion - some vineyards terraced + hand working –> cost

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21
Q

Describe red and white winemaking within Hermitage AOC (3+3)

A

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
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22
Q

Describe the vineyard holdings in Hermitage AOC

A

Mainly negociants like Chapoutier and Jaboulet

Co-op Cave de Tain owns 15%

Domaine Jean-Louis Chave also has significant holdings

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23
Q

Compare the approach of Chapoutier with Jean-Louis Chave in Hermitage AOC

A

JL Chave favours blending across many vineyard sites while Chapoutier produces single site wines

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24
Q

Describe the size, situation and soils of Crozes-Hermitage AOC.

A

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

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25
Q

Describe red and white winemaking in Crozes-Hermitage AOC

A

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

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26
Q

Describe the size, situation, climate and topography of Cornas AOC. What grapes may be planted? What is the max yield?

A

Size: small, 145ha

Situation: south of Saint-Joseph, SW of Crozes-Hermitage

Climate: warm, Mediterranean

Topography: S/SE facing amphitheatre –> wind protection

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27
Q

Describe winemaking in Cornas AOC (2)

A

Grapes: Syrah only

Intense tannins –> small barrels used to soften these

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28
Q

Describe the situation, climate and soils of Saint-Peray AOC

A

Situation: south of Cornas

Climate: slightly cooler (why isn’t explained)

Soils: Limestone and granite –> balance between water-holding and drainage

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29
Q

Describe winemaking in Saint Peray AOC (4)

A

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

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30
Q

Describe the sites, styles and quality of wines from Collines Rhodaniennes IGP (4)

A

“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

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31
Q

Compare the yield, style, quality and price of the red wine appellations of the Northern Rhone.

A

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
32
Q

Compare the yield, style, quality and price of the white wine appellations of the Northern Rhone.

A

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
33
Q

Describe the size, situation and wines of Chateau Grillet AOC

A

Size: 3.5ha single-estate

Situation: within Cote-Rotie

Wines: 100% Viognier

34
Q

Give some reasons why Hermitage’s max yield is rarely achieved? (2)

A
  1. Steep slopes - limited water and nutrients
  2. Prevalence of old vines
35
Q

Describe the sweet and sparkling wines produced in the Northern Rhone

A

Hermitage - sweet Vin de Paille made with dried grapes off the vine

Saint-Peray: traditional method Marsanne and Roussanne

36
Q

Describe the climate and topography of the Southern Rhone?

A

Climate: Mediterranean - mild winter, warm and dry summers

Rainfall: adequate but drought increasing risk

Topography: flatter than N Rhone, little protection from Mistral

37
Q

How are vines trained to protect them from the mistral in the Southern Rhone?

A

Grenache - bush vines

Syrah - trellised (vigour)

38
Q

Is irrigation permissible in the Southern Rhone? If so, under what circumstances?

A

Yes, when drought is severe - proof of water stress needed, not allowed post-veraison (yield/concentration), yield cannot exceed AOC maxes

39
Q

Name the four levels of appellations in the Southern Rhone

A
  • 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

40
Q

What is the typical blend of grapes stipulated by most Southern Rhone appellations?

A

Grenache-dominant blends w/ Mourvedre, Syrah + others like Carignan, Cinsault

CNDP an exception

41
Q

Appellation regulations in the Southern Rhone typically stipulate… (2)

A

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

42
Q

Where does the Cotes du Rhone appellation apply?

A

Large swathes of Southern Rhone - Northern Rhone applicable too but rarely used as producers can sell under more prestigious appellations

43
Q

Describe the ripening, yield, ideal climate and soil, vulnerabilities and style of Grenache

A

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

44
Q

Describe the budding, ripening, yield, ideal climate and soil, training methods, vulnerabilities, style and uses of/for Mourvedre

A

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

45
Q

What is bacterial blight and how is it dealt with?

A

Bacterial disease which kills leaves and shoots –> plant

Disease combatted by planting disease free root stocks and avoiding contaminate pruning tools

46
Q

What is sour rot and how is it dealt with?

A

A disease which enters bunches via bird/insect damage –> then prone to bacterial and fungal diseases. Mainly affects Mourvedre.

47
Q

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.

A

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
48
Q

Describe the budding, yield, resistances, vulnerabilities, style and uses of/for Cinsault

A

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

49
Q

Outline the max yields, principal and permitted varieties for Cotes du Rhone AOC.

A
50
Q

Contrast the appellation rules of Cotes du Rhone and Cotes du Rhone Villages?

A

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)

51
Q

How do the yields of Southern Rhone crus compare to other appellations in the region?

A

CNDP 35

Others 36-38

C.f. 41 (named village), 44 (Villages), 51 (CdR)

52
Q

Describe the typical CdR AOC wine (appearance, nose, structure, price-quality)

A

Med intensity ruby

Med intensity red plum and blackberry, no oak

Med acid, med tannin (low if carbo used), med alc

Good / inexpensive

53
Q

Describe the situation, climate, blends, and price/quality of Gigondas and Vacqueryras AOC

A

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

54
Q

Describe the split of production (by vol) across the entire Rhone by:

  1. AOC to IGP
  2. CdR, CdR Villages, S. Rhone cru, N Rhone cru and other AOCs
A
55
Q

Describe the situation, climate, winemaking, blends and price/quality of Rasteau AOC

A

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

56
Q

Describe the situation, climate, blends and price/quality of Vinsobres AOC

A

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

57
Q

Describe the situation, climate, blends and quality of Carianne AOC

A

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

58
Q

Describe the situation and soils of CNDP (7)

A

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

59
Q

What are the main grape varieties used for CNDP

A
  • 13 total

RED

  1. Grenache Noir
  2. Mourvedre - intense black fruit but needs moisture in soil
  3. Syrah

WHITE

  1. Grenache Blanc
  2. Clairette
  3. Bourboulenc
  4. Roussanne

N.B. no principal varieties or min % and single varietal wines allowed

60
Q

What % of CNDP production is red wine?

A

90%

61
Q

Is machine harvesting allowed in CNDP?

A

No

62
Q

Describe the appearance, nose, structure and price/quality of a red CNDP. Describe the general winemaking and style trends for white CNDP (2).

A

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
63
Q

Account for the wide range in style and quality within CNDP (3)

A
  • Large (3000ha) area with varying soil types
  • Relaxed laws on varietal blends
  • Differences in winemaking
64
Q

Describe the situation, wine, grapes and soils of Lirac AOC.

A

Situation: east of CNDP

Wines: mainly red, some rose and white

Grapes: GMSC (>90% of final blend)

Soils: well-drained, infertile soil

65
Q

Describe the situation, wines, grapes, yield, appearance, nose, structure and price/quality of wines made in Tavel.

A

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

66
Q

What wines are challenging Tavel’s reputation as France’s best rose’s and how have some producers in Tavel responded? (2)

A
  • Challenging by pale Provence rose
  • Some producers are copying the style but most are still making the deeper style
67
Q

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?

A

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

68
Q

Describe the situation, wines, grapes, yield, production structure and price/quality of Ventoux AOC.

A

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

69
Q

Why is Ventoux AOC cooler than neighbouring appellations? (2)

A
  1. Higher altitude (up to 450m) –> diurnals and lower average temp
  2. Cool air descending from the mountain
70
Q

Describe the situation, grapes, yield and price/quality of Luberon AOC.

A

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

71
Q

Describe the situation, wines, grapes, and price/quality of Grignan-les-Adhémar AOC.

A

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

72
Q

How do IGP’s differ from AOCs? Give examples.

A

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

73
Q

Outline the difference in production structured between the North and Southern Rhone. Which companies are important in both regions?

A

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

74
Q

How are sales of Rhone wine (N+S) divided? Where are its main export markets?

A

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)

75
Q

Briefly describe trends in production structure in the recent past (4)

A

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

D3 Wines of the World Stage 2 (49 decks)

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