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France - Loire > Anjou.Saumur > Flashcards

Anjou.Saumur Flashcards

1
Q

Saumur wines may be labeled as Anjou…

A

…but Anjou wines may not be labeled as Saumur.

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2
Q

What is the soil makeup in Savennières?

A

Blue schist and volcanic debris

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3
Q

What are the two former Crus of Savennières, what happened to them, and when?

A
  • Coulée de Serrant (North)
  • Roche Aux Moines (South) in the town of Champboureau
  • They were elevated to AOP in 2011
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4
Q

Coulée de Serrant is a monopole of whom?

A

Château de la Roche Aux Moines, run by Nicolas Joly

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5
Q

What are the three climats of Coulée de Serrant?

A

Grand Clos de la Coulée
Clos du Château
Les Plantes

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6
Q

What are the sweet wine AOPs of Anjou?

A

Coteaux du Layon AOP
Coteaux de l’Aubance AOP

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7
Q

What two sweet wine AOPs lie within the Coteaux du Layon?

A

Bonnezeaux AOP
Quarts de Chaume AOP

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8
Q

What are the appending villages of the Coteaux du Layon?

A
  • Faye d’Anjou
  • Rochefort-sur-Loire
  • Rablay-sur-Layon
  • Beaulieu-sur-Loire
  • St. Aubin de Luigné
  • St. Lambert du Lattay
  • Chaume 1er Cru
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9
Q

What is the minimum residual sugar for Coteaux du Layon? For SGN?

A

Coteaux du Layon: 34g/L

Coteaux du Layon SGN:
RS: 34g/L

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10
Q

What is the minimum residual sugar for Chaume 1er Cru?

A

RS: 80g/L

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11
Q

What is the min residual sugar for Coteaux de l’Aubance?

A

RS: 34 g/L

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12
Q

What is the minimum residual sugar for Bonnezeaux AOP?

A

Residual Sugar: 51g/L

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13
Q

What is the french term for botrytis cinerea?

A

Pourriture Noble

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14
Q

What is the min residual sugar for Quarts de Chaume AOP?

A

Residual Sugar: 85g/L

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15
Q

What are the three lieux-dits of Quarts de Chaume?

A

Les Quarts
Les Roueres
Le Veau

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16
Q

In what commune is Quarts de Chaume AOP located?

A

Rochefort-sur-Loire

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17
Q

When was Quarts de Chaume granted the designation Grand Cru?

A

2010

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18
Q

What is the main soil type of Quarts du Chaume?

A

Sandstone and Schist

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19
Q

Is cryoextraction permitted in Quarts de Chaume?

A

No, but a transitional agreement allows the practice through 2019.

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20
Q

What styles of wine are authorized for Anjou-Villages AOP and Anjou-Villages-Brissac AOP?

A

Red only - Cab Franc dominant, plus Cab Sauv

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21
Q

Anjou-Villages-Brissac AOP covers the same ground as what sweet wine AOP?

A

Coteaux de l’Aubance

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22
Q

What styles are authorized for Cabernet d’Anjou AOP and Cabernet de Saumur AOP?

A

Rosé only: Cab Franc and Cab Sauv

Cabernet d’Anjou is min. 10 g/L RS
Cabernet de Saumur is max 7 g/L RS

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23
Q

What styles are authorized for Anjou-Coteaux de la Loire AOP and Coteaux de Saumur AOP?

A

Blanc doux only
- 100% Chenin Blanc
- 34g/L RS
- May be botrytis or passillerage

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24
Q

What is rosé d’Anjou?

A

An AOP for rosé of
Grolleau/Gris
Cab Franc
Cab Sauv
Cot
Gamay
Pineau d’Aunis
Minimum RS: 7 g/L

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25
Q

What is the encépagement of Anjou Blanc?

A
  • min 80% Chenin Blanc plus max 20% combined Chardonnay/Sauv Blanc
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26
Q

What styles are authorized for Anjou AOP?

A
  • Blanc
  • Rouge (Primeur/Nouveau also)
  • Gamay (100% varietal
  • Primeur/Nouveau also)
  • Vin Mousseux Blanc (min. 70% Chenin Blanc, max 10% Chardonnay, plus)
  • Vin Mousseux Rosé (CF, CS, Cot, Gamay, Grolleau/Gris, Pineau d’Aunis)
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27
Q

What styles are authorized for Saumur AOP?

A
  • Blanc: 100% Chenin Blanc (may include max 20% SB & Chard until 2016)
  • Rouge: Cabernet Franc plus max 30% Cab Sauv/Pineau d’Aunis
  • Vin Mousseux Blanc: min. 60% Chenin, max 10% SB
  • Vin Mousseux Rosé: min. 60% Cab Franc, max 10% SB
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28
Q

What is Saumur Puy-Notre-Dame?

A

A sub-appellation of Saumur for red wines of Cabernet Franc plus max 15% Cabernet Sauvignon

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29
Q

What is the encépagement for Saumur-Champigny?

A

Cabernet Franc plus max 15% Cab Sauv/Pineau d’Aunis

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30
Q

What is the major soil type of Saumur-Champigny?

A

Iron-rich limestone and shale

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31
Q

What are the varietal requirements for Haut-Poitou?

A

Blanc: min. 60% Sauvignon Blanc plus Sauvignon Gris
Rouge: min. 60% Cabernet Franc, plus Gamay, Merlot, Pinot Noir

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32
Q

What changes in the soil between Anjou and Saumur?

A

Anjou is the end of the igneous volcanic rock that dominates Brittany, the Pays Nantais, and Anjou: slate, schist, phyllite, and other carboniferous rocks. 
With Saumur, the Paris Basin begins: clay, limestone, and other sedimentary/metamorphic rocks.

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33
Q

What is the residual sugar in Demi-Sec Savennières?

A

5-18g/L

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34
Q

What is the residual sugar in Moelleux Savennières?

A
  • 19-45g/L
  • 30 g/L in Coulée de Serrant and Roche Aux Moines
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35
Q

What is the residual sugar in Doux Savennières?

A

46+ g/L

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36
Q

Nicholas Joly: Wines

A

-Les Vieux Clos (Les Clos Sacrés in USA, formerly Becherelle), sourced from four separate plots, essentially AOC Savennieres.
- Clos de la Bergerie, sourced from Roches-aux-Moines.
- Clos de la Coulée de Serrant

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37
Q

What is Château Pierre-Bise named for?

A

The local name for the volcanic spilite (fine grained, of basaltic origin) in the vineyards (particularly Rouannières)

38
Q

Pierre-Bise: Dry Whites

A

-Anjou Haut de la Garde (single vineyard across the river from CdS and RaM; contains Les Rayelles, source for the Coteaux du Layon)

Savennières Clos le Grand Beaupréau (within Moulin de Beaupréau)

Roche aux Moines (since 2005)

39
Q

Pierre-Bise: Sweet Whites

A

-Les Rayelles (Rochefort, high elevation plot within Haut de la Garde)
-Les Rouannières (in Beaulieu, mostly pierre-bise soil)
-Clos de la Soucherie (Beaulieu, carboniferous rock and pierre-carré [aka phthanite: compacted silica])
-L’Anclaie (Beaulieu, schist and phthanite)
-Chaume
-Quarts de Chaume

40
Q

What is Clos de Coulaine?

A

A Savennières vineyard rented by Claude Papin and Joëlle Chevalier Papin of Pierre-Bise; rented vines are bottled under the Papin-Chevalier label.

41
Q

Pierre-Bise: Reds

A

Anjou Gamay
Rouge Schiste
Rouge Spilite

42
Q

Eric Morgat: Winemaking

A

-Previously the wines saw 10-20% new oak and possible ML.
-Today fermentation is in fiberglass, the oak is all old and ML is no longer encouraged
-Viticulture is organic.

43
Q

Eric Morgat: Wines

A

-L’Enclos: Savennières cuvée, all domaine fruit from non-contiguous parcels: Moulin de Beaupréau, Roche aux Moines, La Pierre Becherelle. Last vintage 2011.
-Fidès: Savennières from the remaining 2ha (Morgat sold 2.5ha in 2011), all schist. 1st vintage 2012.
-Litus: 1ha vineyard in Layon, fermented dry. Spilite. 1st vintage 2008.

44
Q

Baumard: Savennières

A

-Clos du Papillon (schist, plus other igneous and metamorphic rocks)
-Clos Ste Yves (sometimes marketed as straight Domaine es Baumard). Also schist.
- Trie Spéciale (only made in favorable vintages from Clos Ste Yves fruit)

45
Q

What is Baumard Vert de l’Or?

A

The wines made from 1ha of Verdelho in the Clos Ste Yves vineyard (Savennières).
Ist vintages: 1986 for sec, 1999 for moelleux.
Pulled up in 2007.

46
Q

Baumard: Sweet Wines

A

-Quarts de Chaume: made via cryoselection (freezing the crop until the less-ripe berries are frozen, then pressing).
-Carte d’Or (entry level, from purchased fruit from St. Lambert)
-Clos Ste Catherine (cuvée of fruit from Clos Ste Catherine [Rochefort] and Bourg Chevreau. All domaine fruit.
-Cuvée Le Paon (old vine selection, in good vintages)

47
Q

What is vignes hautes et larges?

A

A planting system unique to Baumard: 3M between rows, 80cm between vines in a row, trained up to 2M high. Illegal as of 2014 for Quarts de Chaume.

48
Q

Roche Neuves: Viticulture and Winemaking

A

Biodynamic. No effeuillage.
Generally whole cluster and indigenous yeasts, small sulphur at bottling.

49
Q

Roche Neuves: Wines

A

RED
- Terres Chaudes: 35-45yo vines, from Dares and Les Poyeux, all Tuffeau limestone, all cement and large old oak.
- La Marginale: mostly Les Poyeux, Turonian limestone, south facing slope.
-Franc de Pied: en gobelet, sandy soil. V. rare, and expensive.
-Les Mémoires: 120yo vines, some grafted, some ownrooted. Destemmed.


WHITE
-L’Insolite: 90yo vines on clay-limestone, sandstone, flint, 1 and 2yo oak
- Clos Romans: single vineyard, high density plantings, on limestone
-Clos de l’Echelier: red and white. Clay soils. Younger vines.

50
Q

Clos Rougeard: WInes

A

-Brézé: Saumur Blanc
-Les Poyeux: 45yo vines, sandy soils, one year old barrels for 18-24mos.
-Le Bourg: 1ha plot of 70yo vines, aged in new oak.

51
Q

Most Anjou/Saumur vineyards lie on what side of the Loire river?

A

Left (South)

52
Q

What tributaries create favorable conditions for Anjou sweet wines?

A
  • Layon and Aubance
53
Q

Synonym for Grolleau

54
Q

What is the additional category of Rose in the Loire?

A

Rose de Loire - same grapes
- but will always be dry

55
Q

Rose AOP’s in the Loire

A
  • Rose d’Anjou: Grolleau +, 7 g/L
  • Cabernet d’Anjou: Cab Sauv, Cab Franc, min 10 g/L
  • Rose de Loire: same grapes, max 3 g/L
56
Q

What is the only “Grand Cru” appellation in the Loire

A

Quarts du Chaume Grand Cru

57
Q

Savennieres AOC RS levels:

A
  • sec: max 4 g/L
  • demi-sec: max 18 g/L
  • moelleux: 18-45 g/L
  • doux: 45 g/L
    -
58
Q

Who makes Clos du Papillon?

A
  • Baumard
  • Domaine de Forges
59
Q

Producers of Saumur Blanc:

A
  • Guiberteau
  • Domaine du Collier
  • Arnaud Lambert “Clos de la Rue”
  • Les Plantogenets “Saumur Blanc”
60
Q

Exceptional vineyard for Saumur Blanc?

61
Q

Producers of Breze:

A
  • Domaine Guiberteau
  • Clos Rougeard
  • Fabien Duveau
62
Q

What is Saumur Mousseux also known as:

A

Fines Bulles

63
Q

Main soil type of Saumur?

A

Tuffeau limestone

64
Q

What forest borders Saumur-Champigny?

A

Fontevraud Forest

65
Q

What is the crown jewel of Saumur?

A

Saumur-Champigny
“campus ignus” field of fire, iron-rich soil

66
Q

Most well-regard Saumur-Champigny producer?

A

Clos Rougeard

67
Q

Loire’s largest, most diverse and most dynamic region

68
Q

Loire Valley
Subregion that produces the most sparkling wine

69
Q

Anjou

Portion of vineyards planted to Cabernet Franc

A

Nearly 1/3

70
Q

Anjou

Chenin Blanc a.k.a

A

Pineau de la Loire

  • Anjou produces both sweet and dry interpretations of Chenin Blanc
71
Q

Anjou

% of rosé production

A

45%

  • Blended wine dominated by Grolleau
72
Q

Anjou

Main grape in rosé blends

73
Q

Rosé d’Anjou AOP est 1957

  • Styles:
  • Grapes:
A
  • Rosé
    • Grolleau (Groslot), Grolleau Gris
    • Cab. Franc, Cab. Sauvignon, Cot
    • Gamay, Pineau d’Aunis
  • Rosé Primeur/Nouveau
  • min rs: 7 g/l
74
Q

Cabernet d’Anjou AOP est 1964

  • Styles:
  • Grapes:
A
  • Rosé
    • Cabernet Franc, Cabernet Sauvignon
  • Rosé Primeur/Nouveau
  • Min rs: 10 g/l
75
Q

Savennières est 1952

Styles

A

Sec to Doux

  • Sec
    • ​0-4 g/l (0-8 g/l*)
  • Demi-Sec
    • max 18 g/l***
  • Molleux
    • 18-45 g/l***
  • Doux
    • min 45 g/l***
  • *Total acidity must be within 2 g/l of the total residual sugar
  • ***No longer explicitly stated as of 2011
76
Q

Savennières

Soils

A

Steep slopes with blue schist w/volcanic debris

77
Q

Roche aux Moines and Coulée de Serrant

Year est as their own AOCs

A

2011

  • Previously sub-appellations of Savenniéres AOP, long regarded as unofficial grand crus
78
Q

Anjou

Sweet wine AOPs

A
  • Coteaux du Layon AOP
    • 221, Village 238, SGN 323 must / 34 RS
  • Coteaux de l’Aubance AOP
    • 238, SGN 323 must / 34 RS
  • Bonnezeaux AOP
    • 238 must / 51 RS
  • Quarts de Chaume AOP
    • 298 must / 85 RS
  • Anjou-Coteaux de la Loire
    • 221 must, 34 RS
  • Coteaux de Saumur AOP
    • 238 must / 34 RS
79
Q

tries

A
  • tries* - multiple passes through the vineyard during harvest
  • Mandatory in Coteaux du Layon AOP and Coteaux de l’Aubance AOP, resulting in either healthy grapes with pure late-harvest flavors or grapes gripped by noble rot
80
Q

Anjou-Saumur

5 AOPs for Blanc Liquoreux

A
  • Coteaux du Layon - must 221, 34 g/L RS
  • Coteaux de l’Aubance - must 238, 34 g/L RS
  • Bonnezeaux - must 238, 51 g/L RS
  • Quarts de Chaume - must 298, 85 g/L RS
  • Coteaux de Saumur - must 238, 34 g/L RS
81
Q

Coteaux du Layon, Coteaux de l’Aubance

  • Size
  • Location

All 6 Blanc Liquoreux AOPs of Anjou-Saumur

A
  • **Coteaux du Layon - **, 221 must, 34 g/L RS
  • **Coteaux de l’Aubance - **, 238 must, 34 g/L RS
  • Bonnezeaux - 238 must, 51 g/L RS
  • Quarts de Chaume - 298 must, 85 g/L RS
  • Coteaux de Saumur - 238 must, 34 g/L RS
82
Q

Bonnezeaux, Quarts de Chaume

  • Size
  • Location
A
  • Coteaux du Layon - 1,500ha
  • Coteaux de l’Aubance - 200ha
  • Bonnezeaux - 67ha (SE)
  • Quarts de Chaume - 28ha (NW)
  • Coteaux de Saumur - 25ha

All 5 Blanc Liquoreux AOPs of Anjou-Saumur

83
Q

Anjou-Saumur

Blanc Liquoreux AOP

Highest min rs

A
  • Coteaux du Layon - must 221, rs 34
  • Coteaux de l’Aubance - must 238, rs 34
  • Bonnezeaux - must 238, rs 51
  • Quarts de Chaume - must 298, rs 85
  • Coteaux de Saumur - must 238, rs 34
84
Q

Anjou-Saumur

Blanc Liquoreux AOP

Lowest min must weight

A
  • Coteaux du Layon - 221 must, 34 rs, 1,500ha (W)
  • Anjou-Coteaux de la Loire - 221 must, 34 rs, 30ha
  • Coteaux de Saumur - 238 must, 34 rs, 25ha
  • Bonnezeaux - 238 must, 51 rs, 70ha (SE)
  • Quarts de Chaume - 298 must, 85 rs, 30ha (NW)
85
Q

4 Sweet wine AOPs with min 34 g/l rs

A
  • Coteaux du Layon AOP
    • 221, Village 238, SGN 323 must / 34 rs (1,500ha)
  • Coteaux de l’Aubance AOP
    • 238, SGN 323 must / 34 rs (200ha)
  • Coteaux de Saumur AOP
    • 238 must / 34 rs (20ha)
  • Anjou-Coteaux de la Loire AOP
    • 221 must, 34 rs (30ha)
  • Bonnezeaux AOP
    • 238 must / 51 rs (70ha)
  • Quarts de Chaume AOP
    • 298 must / 85 rs (30ha)
86
Q

Coteaux du Layon AOP

7 villages that may append their name

A
  • Rochefort-sur-Loire / Rochefort
  • St. Aubin de Luigné / St. Aubin
  • St. Lambert du Lattay / St. Lambert
  • Beaulieu-sur-Layon / Beaulieu
  • Rablay-sur-Layon / Rablay
  • Faye d’Anjou / Faye
  • Chaume (“Premier Cru”)
    • ​25 hl/ha vs 35 hl/ha for all the other villages
87
Q

Anjou-Coteaux de la Loire AOP est 1946

  • Style:
  • Min Must Weight
  • Min RS:
A
  • Blanc: 100% Chenin Blanc
  • Min Must Weight: 221 g/l (grapes, affected either by passerillage or botrytis, are harvested in successive tries)
  • Min RS: 34 g/l
88
Q

Quartes du Chaume AOP

Cryoextraction

A

Cryoextraction

  • Illegal, but allowed through 2019
  • Grapes are frozen in freezers before they are pressed for their juices
  • Allows for the pressing of the juices with the highest concentration of sugars
  • Developed in the 1980s, to make sweet, dessert wines, especially with grapes from cooler growing seasons that had less sugar content
89
Q

Anjou’s 3 Red Wine Only AOPs

A
  • Anjou-Villages AOP (200ha)
  • Anjou Villages Brissac AOP (100ha)
  • Saumur-Champigny AOP (1,400 ha)
90
Q

Saumur-Champigny

  • Styles:
  • Grapes:
A
  • Rouge ONLY
    • P: Cabernet Franc
    • A: max 15% comb. Cabernet Sauvignon, Pineau d’Aunis
91
Q

Anjou-Villages AOP

  • Styles:
  • Grapes:
A
  • Rouge ONLY
    • Cabernet Franc, Cabernet Sauvignon
92
Q

Anjou Villages Brissac AOP

  • Styles:
  • Grapes:
A
  • Rouge ONLY
    • Cabernet Franc, Cabernet Sauvignon

France - Loire (7 decks)

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