Beaujolais Flashcards
1
Q
Breakdown of wines in Beaujolais
A
- Produces as much wine as rest of Burgundy together
- 98% planted is Gamay
- Tiny amount of Gamay rosé
- Tiny amount of Chardonnay
2
Q
Climate of Beaujolais
A
- Beaujolais lies south of the Mâconnais in E France (part of greater Burgundy)
- Continental climate, bit warmer than rest of Burgundy
- Adequate rain (740mm pa)
- Saone River moderates extremes
- Cold Mistral winds - affect flowering (cold, damp Spring)
- damage leaves/grapes at key end ripening (Gamay thin skinned)
- Vine orientation, training low important
- Northern Beaujolais (Crus & Beauj-Villages AOC) hilly (200-500m). Vineyards face S, SE for sun.
- Southern Beaujolais flatter
3
Q
Soils in Beaujolais
A
- North where Beaujolais Cru AOCs and Beaujolais-Villages AOC: Hilly (200-500m) fast draining, granite, schist & sandy soils.Vineyards S, SE facing max sun. Harvest is earlier than in South
- South Beaujolais AOC flatter, richer soils
4
Q
Viticulture of Gamay Noir (in Beaujolais)
A
- Early budding (spring frost), early ripening (before autumn rains)
- Millerandage in cold, damp, wind (reduced yields)
- Thin skin - rot/wind
- Slopes, good drainage, sunlight, warm granite = ripe, intense fruit. Otherwise can give green leafy character
- Highly fertile - short pruning for ripe, concentration
- Traditionally bush trained (wind protection), but now more trellises for mechanisation, esp cheaper wines
- Usually hand-picked, as whole bunch needed for semi-carbonic maceration
- Sustainable/ organic big. Terra Vitis® founded in Beaujolais
5
Q
Flavour profile of Gamay in Beaujolais
A
- Purple
- Med intensity fresh red cherry, raspberry, red plum, often kirsch & banana aromas of semi-carbonic maceration
- med(+) to high acidity
- light to med (-) body,
- med alcohol
- light to medium tannins
- good to v good quality
- inexpensive to med priced
6
Q
Chardonnay in Beaujolais
A
- Tiny (less than 2% of vineyard)
- In North Beaujolais bordering Macon Villages appellation.
- Best on cooler marl or limestone soils that slow down ripening/ preserve acidity
7
Q
Winemaking in Beaujolais and Beaujolais Villages (ie not Crus)
A
- Majority Beaujolais and Beauj Villages hand picked, whole berry, semi-carbonic maceration 4-5 days
- Aim to enhance fruitiness/ colour for early consumption
- Press wine & free run juice blend - add colour & tannins
- Brief ageing stainless steel, early release (saves costs)
- Red fruits, kirsch & banana from semi-carbonic mac
- Chaptalisation is common, esp in cooler years
8
Q
How does wine-making for Beaujolais Crus differ from Beaujolais and Beaujolais Villages?
A
- Crus either whole bunch, semi-carbonic like Beaujolais & Villages but with 10-20 days maceration (instead of 5)
- Or “Burgundian style” - destemm, crushed, fermentation & maceration like normal red, aged in small or large with some new oak (cost)
- = deeper colour, more full bodied, higher tannin than semi-carbonic style
- Region a centre for sustainable, organic, low-intervention winemaking. Natural wine movement regional leaders incl Jules Chauvet and J-P Thévenet
9
Q
What is Beaujolais Nouveau?
A
- Wine category within AOC regulations: can be labelled
- Beaujolais Nouveau AOC
- Beaujolais Villages Nouveau AOC (fruit grown here)
- Primeur accepted synonym for Nouveau
- Can be sold from third Thursday in November (v earliest AOC in France is 15th Dec and often later)
- Georges Duboeuf promoted it from 1964, became wine festival/ media event (in France, UK and esp Japan) and increased sales of all Beaujolais round world
- Nouveau now 25% of all Beaujolais
10
Q
How is Beaujolais Nouveau made?
A
- Carbonic/ semi-carbonic maceration.
- Bottled 3-5 days after fermentation
- Some go through malo, others do not
- If MLF has not taken place, crucial to ensure does not happen later so
- Fining & sterile filtration
- Med to high use of SO2
11
Q
What are the appellations, wine laws & regulations governing Beaujolais?
A
- Beaujolais Nouveau AOC, Beaujolais Villages Nouveau AOC, (Beaujolais (Villages) Primeur AOC: 3rd Thurs Nov
-
Beaujolais AOC (regional, but mainly in south)
- max 60hL/ha (can be low flavour intensity)
- sell mid Jan after harvest, fresh, fresh fruity, good, inexpensive
-
Beaujolais Villages AOC (north)
- sits alongside Beaujolais Crus
- max 58hL/ha but higher ripeness, better quality
- village name permitted if grapes from there, but us, Beauj Villages
- Beaujolais Crus (north)
12
Q
Are Beaujolais Crus better than Beaujolais Villages AOC?
A
- Not necessarily, as Villages sits alongside Crus AOC
- Some top producers, organic, old vines, low intervention, perhaps oak aged are
- med+/ pronounced intensity aroma & flavours
- med tannins
- v good to outstanding
- premium/ super premium priced for Beaujolais
- eg Jules Desjourneys, Yvon Metras
13
Q
the 10 Beaujolais Crus
A
- Brouilly AOC most south, warmer, lighter, more perfumed style
- Côte de Brouilly AOC
- Chénas AOC
- Chiroubles AOC highest, lighter, more fragrant, more acidity
- Fleurie AOC <span><u>south</u> is sandy (light, fragrant), </span><span></span><span><u>north</u> clay next to Moulin, heavier, fuller, less acid</span>
- Juliénas AOC
- Morgan AOC <span>incl S facing Côte de Py, pronounced black cherry, red fruit, tannins, can last decade</span>
- Moulin-à-Vent AOC most powerful, long-lived, Cote d’Or style
- Régnié AOC
- Saint-Amour AOC
14
Q
describe the Beaujolais Crus
A
- 10 Crus with own AOCs in north of Beaujolais region
- Range from 250-1300ha (Brouilly & Morgan biggest)
- Hillier, fast draining schist, granite sandy soils
- South/ S-E facing ripens better than south
- Some top vineyards now (eg Morgan’s Cote de Py)
- Land cheaper than Cote-D’Or, so investment from Burgundians - improving quality, moving away from carbonic maceration, increased use of oak
15
Q
Wine business of Beaujolais
A
- Av holding 10ha, growers selling to coops (25% of total sales) or négotiants
- 60% Beaujolais sold in France via direct sales, specialist wine shops, then supermarkets & hospitality sector
- 40% exported. Top 3 markets are 60% of exports: Japan (Nouveau), US, UK (Villages & Crus)
- Burgundy prices make Beaujolais cheaper PN alternative
- Important producers incl Georges Duboeuf (from 1964 promoted Beaujolais Nouveau, rest followed)
- Nowadays, Beaujolais & esp Crus quite a cult with somm/ winos esp in USA. Premium, super premium.
