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W France - Loire > Anjou.Saumur > Flashcards

Anjou.Saumur Flashcards

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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

Quarts de Chaume AOP
Bonnezeaux AOP

(NW to SE)

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8
Q

What are the appending villages of the Coteaux du Layon?

A

It is charming (Chaume) when Faye and her Beau (Beaulieu) are rebels (Rablay) eating Rochefort in St Aubin and St. Lambert.

Faye d’Anjou/Faye

Rochefort-sur-Loire/Rochefort
Rablay-sur-Layon/Rablay
Beaulieu-sur-Loire/Beaulieu
St. Aubin de Luigné/St. Aubin
St. Lambert du Lattay/St. Lambert
Chaume 1er Cru

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9
Q

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

A

Coteaux du Layon Must Weight: 221g/L

RS: 34g/L

CdL SGN Must Weight:
323g/L
RS: 34g/L

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10
Q

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

A

Must weight: 272g/L

RS: 80g/L (68g/L pre 2011)

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11
Q

What is the minimum must weight and residual sugar for Coteaux de l’Aubance? For SGN?

A

Must weight: 238g/L

RS: 34 g/L

SGN Must Weight: 323g/L
RS: 34 g/l

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12
Q

What is the minimum must weight and residual sugar for Bonnezeaux AOP?

A

Must Weight: 238g/L

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 minimum must weight and residual sugar for Quarts de Chaume AOP?

A

Must Weight: 298g/L

Residual Sugar: 85g/L (34g/L pre 2011)

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15
Q

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

A

The Quarts are routing the view.

Les Quarts

Les Roueres
Le Veau

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16
Q

In what commune is Bonnezeaux AOP located?

A

Thouarcé

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17
Q

In what commune is Quarts de Chaume AOP located?

A

Rochefort-sur-Loire

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18
Q

When was Quarts de Chaume granted the designation Grand Cru?

A

2010

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19
Q

What is the main soil type of Quarts du Chaume?

A

Sandstone and Schist

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20
Q

Is cryoextraction permitted in Quarts de Chaume?

A

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

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21
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

22
Q

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

A

Coteaux de l’Aubance

23
Q

What styles are authorized for Cabernet d’Anjou AOP and Cabernet de Saumur AOP? What is minimum RS of each?

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 (appellation no longer in production, absorbed by Saumur AOP)

24
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

Must weights are:
221g/L for Coteaux de la Loire
238g/L for Coteaux de Saumur

25
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

26
Q

What is the encépagement of Anjou Blanc?

A

Chenin Blanc plus max 20% combined Chardonnay/Sauv Blanc

27
Q

What styles are authorized for Anjou AOP?

A

Blanc
 (CB plus 20% Chard and SB)
Rouge (CF and CS with plus max. 30% combined Pineau d’Aunis and Grolleau (max. 10% Grolleau)(Primeur/Nouveau also)

Gamay (100% varietal, Primeur/Nouveau also)

Vin Mousseux Blanc Min. 70% Chenin Blanc, plus Cab. Franc, Cab. Sauvignon, Grolleau, Grolleau Gris, Pineau d’Aunis, Gamay, and max. 20% Chardonnay (traditional method, min. 9 months on lees)
Vin Mousseux Rosé (CF, CS, Cot, Gamay, Grolleau/Gris, Pineau d’Aunis)

28
Q

What styles are authorized for Saumur AOP?

A

Blanc: 100% Chenin Blanc (may include max 20% SB & Chard until 2016)

Rouge and Rosé: Cabernet Franc plus max 30% Cab Sauv/Pineau d’Aunis

Vin Mousseux Blanc: Chenin Blanc, Sauvignon Blanc, Chardonnay, Cab. Franc, Cab. Sauvignon, Gamay, Pinot Noir, Pineau d’Aunis, Grolleau, Grolleau Gris
Vin Mousseux Rosé: As for Mousseaux Blanc

29
Q

What is Saumur Puy-Notre-Dame?

A

A sub-appellation of Saumur for red wines of Cabernet Franc plus max 15% Cabernet Sauvignon (no Pineau d’Aunis), lower yields (50 hl/ha v. 57)

30
Q

What is the encépagement for Saumur-Champigny?

A

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

31
Q

What is the major soil type of Saumur-Champigny?

A

Iron-rich limestone and shale

32
Q

What are the varietal requirements for Haut-Poitou?

A

Blanc: min. 60% Sauvignon Blanc plus Sauvignon Gris


Rouge:
Principal Variety: Min. 60% Cabernet Franc
Accessory Varieties: Gamay, Gamay de Bouze, Gamay de Chaudenay, Merlot, Pinot Noir
(Min. 40% Cabernet Franc through the 2021 harvest for both encépagement and assemblage)
Rosé: Min. 40% Cabernet Franc, plus a min. 20% Pinot Noir and a min. 20% Gamay

33
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.

34
Q

What is the residual sugar in Demi-Sec Savennières?

A

5-18g/L

35
Q

What is the residual sugar in Moelleux Savennières?

A

18-45g/L

30 g/L in Coulée de Serrant and Roche Aux Moines

36
Q

What is the residual sugar in Doux Savennières?

A

46+ g/L

37
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 - monopole from Coulée de Serrant

38
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)

39
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)

40
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

41
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.

42
Q

Pierre-Bise: Reds

A

Anjou Gamay

Rouge Schiste

Rouge Spilite

43
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.

44
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.

45
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)

46
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.

47
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)

48
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.

49
Q

Roche Neuves: Viticulture and Winemaking

A

Biodynamic. No effeuillage (thinning out of leaves).

Generally whole cluster and indigenous yeasts, small sulphur at bottling.

50
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.

51
Q

Clos Rougeard: WInes

A

-Brézé: Saumur Blanc

Le Clos: 50-to-70-year-old vines in the villages of Chacé, Varrains and Dampierre
-Les Poyeux: 45yo vines, sandy soils, one year old barrels for 18-24mos.

-Le Bourg: 1ha plot of 70yo vines, aged in new oak.

W France - Loire (12 decks)

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