8.1 - Provence

Question 1

What styles of wine is Provence best known for?

Answer 1

1. Pale rose - made with Grenache Noir and Cinsault (90% of production)
2. Powerful red - made with Grenache, Syrah, Cinsault, Mourvedre, Carignan

Question 2

Describe the growing environment of Provence

Answer 2

Climate warm Mediterranean with adequate rainfall, mistral cools + dries

Topography further inland up to 400m, slopes can provide protection from Mistral

Question 3

What are the benefits and challenges presented by the Mistral?

Answer 3

Benefits

• Cools vineyards
• Reduces risk of fungal disease –> % of organic vineyards is double

Challenges

• Can disrupt flowering and fruit set –> yields

Question 4

Which grape varieties (black and white) are most commonly planted in Provence?

Answer 4

Question 5

Contrast the benefits and cost of bush and trellised vines

Answer 5

Bush vines provide shade but need to be worked/harvested by hand

Trellised vines easier to control canopy, achieve ripeness in skins, and can be machine harvested but cost money to establish and maintain

Question 6

When are the grapes for rose usually picked?

Answer 6

Early for acidity

Extraction minimise so tannin ripeness less important

Question 7

Describe the Cotes de Provence AOC in terms of size and style of wine. Compare yields in CdP with its sub-appellations and neighbouring departments.

Answer 7

20,000 ha with 90% of production being rose mainly made from Grenache
Noir, Cinsaut, Mourvèdre, Syrah and Tibouren

Up to 20% white grapes (although usually more like 10%)

Must be dry

Pale-pink, light-med intensity raspberry, red plum, herbal. Med acid, med alc, med body. Good-VG/Mid-Premium (some SP)

Max yield is middling 55 with slightly lower yields in sub-regions (in practice yield is closer to 45)

Coteaux Varois en Provence AOC and Coteaux d’Aix-en-Provence AOC - also have Counoise as the principal grape variety + slightly higher max yields

Question 8

Describe the production process for Provencal rose including advantages and disadvantages of whole bunch / hand-harvest vs. machine harvest / short maceration

Answer 8

Two main options:

1. Hand-harvesting and whole bunch pressing
2. Machine harvesting with short maceration

Commonalities:

• Cool temps to reduce oxidation with fruit chilled to 4c
• Inert gases are used to keep oxygen out of the press
• Ferment in SST at cool temp 14-18c
• Fermented until dry, malo usually blocked
• Fining can be used to remove colour

Options:

• Yeast
• Lees ageing 8-10mnths
• Oak ageing e.g. Chateau d’Esclans

Question 9

Describe the growing environment of Bandol (4)

Answer 9

• Warm mesoclimate suitable for Mourvedre
• Steep south-facing slopes with terraces for erosion
• Soils are rocky with limestone/clay
• Appellation shrinking due to cost and competition from property development

Question 10

Outline the regulations and style of Bandol AOC

Answer 10

Reds: Mourvedre 50-95%, 18mnths oak, good-VG, outstanding

Rose: Mourvedre 20-95%

Max yields are low ~40

Question 11

Briefly describe the cru classe system in Provence

Answer 11

1955

23 estates, 18 remaining

Never been revised