Beaujolais copied to L4.3 WoW Flashcards
Beaujolais in relation to Burgundy?
Beaujolais is a part of greater Burgundy, being just south of Maconnais, and makes more wine than the rest of Burgundy put together
Carbonic Maceration
o Carbonic maceration: Winemaking process which transforms a small amount of sugar contained in uncrushed grapes into ethanol without the intervention of yeasts. o Whole clusters placed in closed vats with CO2 to remove oxygen o CO2 chases out O2 out of the vat o causes a fermentation to start inside the berries on top (intracellular fermentation) o the intracellular fermentation is anaerobic o at ~ 2 % abv the berries split and normal ferment commences o typically short maceration (4 to 8 days) o Then drain the free run juice + press the remaining must o Fermented through as juice with yeast added
Moulin- a- Vent
Producing the highest quality Cru wines On Manganese & Iron rich soils more concentrated than typical Beaujolais Cru; considered to be more Pinot Noir like
Morgon
This is the second largest Cru, after Brouilly Makes full bodied, ageworthy wines, with dark cherry and tannins. Volcanic soils of Cote de Py
Chenas
Generally from the sloping vineyards, a small appellation
Fleurie
The soils are mainly pinkish sandy granite soil and the wines are light, fragrant, feminine and floral. Generally some of the most expensive Beaujolais Cru
Chiroubles
High altitudes give a lifted nose and poor soils offer a tense palate.
Brouilly
The largest AOC, with 1300 Ha, light and perfumed wines, on volcanic soils
Cote du Brouilly
From the hill above Brouilly, with a lighter style
Julienas
Takes its name from Julius Caesar in reflection of Roman times.
St Amour
Most northern Cru. Bordering Macon and Pouilly Fuisse, makes light styled Beaujolais from its limestone soils
Regnie
The youngest of the Cru, awarded Cru status on December 8, 1988
AC Beaujolais
Beaujolais AOC • Regional AOC covering whole area – but in reality limited to southern Beaujolais vineyards • Max yield is 60 hL/Ha. • High yield means some wines lack flavour intensity • Made in a fresh fruity style, from carbonic or semi carbonic maceration • Wine good quality and inexpensive and the wines are released young
Beaujolais - Villages
There are 38 villages who can call their wine Beaujolais Villages Max yield is 58 hL/Ha. If grapes from one Village then name of Village can go on the bottle
Beaujolais Crus
10 villages producing wines of distinction, do not need to state Beaujolais on label. From north to south they are; Saint- Amour AC, Julienas AC, Chenas AC, Moulin a Vent AC, Chiroubles AC, Fleurie AC, Morgon AC, Regnie AC, Cote de Brolly AC and Brouilly AC. Gamay has good affinity with granite based soils, wines have greater complexity and depth than those produced in the east and south. Moulin a Vent and Morgon ae full bodied and will improve in bottle.
Beaujolais- Growing Environment
Cool Continental • Drier and warmer than the rest of Burgundy • Rainfall average 740mm per annum • Affected by Mistral winds o which can affect flowering in Spring o damage the leaves and thin skins of the Gamay grape o low trellising and vine orientation used to reduce effect of wind • the south of Beaujolais tends to be cooler due to lack of slopes to intercept the sun and the predominance of cooler soils
Beaujolais- Viticulture
Gamay in Beaujolais is mostly freestanding goblet trained (some vineyards, especially in East and South, are trellised along wires).
Beaujolais - Vinification - what methods are used?
- Chaptalisation is used in cooler years 2. Majority of vinification is semi-carbonic maceration 3. Some producers use carbonic maceration 4. A small number, mainly top end Cru producers are using standard red winemaking techniques with crushing/destemming, fermentation completed on skins and then barrel ageing in small & large barrels with small % of new oak
Chiroubles- Beaujolais
Highest of the Beaujolais crus, producing some of the lightest but most genuinely refreshing wines. The soils are very similar to the sandiest parts of neighbouring fleurie and wines can be a little tart in poor vintages. Perhaps the most archetypically Beaujolais of all the crus, Chiroubles is best drunk relatively young. Total vineyard area had shrunk to 324 ha/800 acres by 2012.
Fleurie- Beaujolais
Fleurie: 822 ha. o Most expensive of all crus Beaujolais. o Feminine and floral, at the foothills of la Madone. o Soils vary from sandy (lightest wines), to clay (wines can be quite meaty and full bodied). o Southern Sandy soils produce lighter more fragrant wines and Northern Clay rich soils produce heavier wines, lower acidity and more full bodied o Producer: Domaine Jean Foillard
Julienas
One of the ten beaujolais crus in the far north of the region. 570 hectares of Gamay vines produce wines with real backbone.
Chenas
the smallest of the ten Beaujolais crus in the far north of the region in the shadow of moulin-à-vent. By 2011 its total vineyard had shrunk to 243 ha/600 acres divided between the villages of Chénas and La Chapelle de Guinchay. Hubert Lapierre is one of the oldest domaines.
Moulin- a- Vent
Moulin-à-Vent: 610 ha. o Highest quality (“The King of Beaujolais”) due to soils with manganese + iron. o Expected to last the longest (ageing potential 10 years), o taste more concentrated, least typical. o With time > taste more like old Pinot Noir. o Producer: Georges Duboeuf
Morgon
Morgon: 1,100 ha. o 2nd largest Cru o Manganese soils. o Full-bodied and age-worthy (5years). o Pronounced black cherry, alongside red fruit and sufficient tannins to age in bottle o Better ripeness than in most Crus. o Soils – include ex-volcanic cone Côte de Py providing depth. o Wines from Cote de Py Pronounced intensity black cherry fruit Alongside red berry fruits Sufficient tannins to age for a decade in bottle o Producer: Jean-Paul Thevenet
Regnie
the most recently created beaujolais cru (in 1988), is a tribute to communal spirit, or at least the spirit abroad in the neighbouring communes of Régnié-Durette and Lantignié, whose vignerons lobbied for years to be allowed to join the other nine crus. The total area of vineyards had shrunk to 287 ha/709 acres by 2012, however. This is one of the highest and most westerly of the crus immediately east of Beaujeu and can taste more like a Beaujolais-Villages unless very well done.
Brouilly
Brouilly: o 1,300 ha (largest cru). o Soils are volcanic with vineyards flanking the old volcano - Mont Brouilly. o Most southerly and marginally warmer o Produces lighter, more perfumed style o Producer: Domaine Laurent Martray and Chateau de Thivin
St- Amour
the most northerly of the beaujolais crus and an area with some limestone in which a considerable amount of white Beaujolais Blanc (and st-véran) is made. A steady 320 ha/790 acres of Gamay vines are planted for the production of relatively light but true red Beaujolais.
Nouveau
Beaujolais Nouveau • Category of wine within AOC regulations • Can be labelled Beaujolais Nouveau AOC or Beaujolais Nouveau Villages AOC – depending on where it is grown • Can be sold from third Thursday in November! Post Vintage • Made from semi-carbonic or carbonic maceration • BOTTLED 3-5 days after ferment is complete! • Some have MLF completed • Fining and sterile filtration is common in case of MLF in bottle • Short shelf life
Beaujolais: History
Roman times: records of vineyards in Beaujolais, notably Mont Brouilly 7th: monks start cultivating vines 10th: foundation of the town of Beaujeu, ruled by the Dukes of Beaujeu, that gave its name to Beaujolais 1395: decree by Philip Le Hardi banning Gamay in Burgundy -> gave its identity to Beaujolais 19th: wine business continues to grow thanks to transport networks + expands to the less suitable south 60-80s: Beaujolais Nouveau happy days -> 92: 50% of Beaujolais wines = Nouveau 02: part of the crop sent to distillation due to lack of interest in the wines.
Beaujolais: Climate and Weather
• Cool Continental • Drier and warmer than the rest of Burgundy • Rainfall average 740mm per annum • Affected by Mistral winds o which can affect flowering in Spring o damage the leaves and thin skins of the Gamay grape o low trellising and vine orientation used to reduce effect of wind • the south of Beaujolais tends to be cooler due to lack of slopes to intercept the sun and the predominance of cooler soils, i.e. clay
Beaujolais: Soils and Typography
Granite base with variations.
- North
- Fast draining soils with granite + schist (stronger wines).
- Hilly terrain - 200 to 500 metres elevation
- Faster and more homogeneous ripening than South
- Vineyards on south and south east facing slopes
- East
- Alluvial soils
- South
- flat with clay & limestone (lighter wines, mostly Beaujolais Nouveau).
- Uneven ripening so diverse quality.
Mainly straight Beaujolais.
Beaujolais: Grape Varieties
Beaujolais: region w highest proportion of single variety in France - 98% Gamay Noir
1% Chardonnay
Aligoté allowed until 2024
Beaujolais: Red Grape Varieties
Gamay Noir (98% of plantings) - Potentially named after village of same name close to Puligny-Montrachet - Early budding, flowering & ripening -> susceptible to spring frosts - Hi yield -> easy to let it overproduce -> hi density + rigorous pruning + goblet - Very little in Burgundy, mainly in Cote Chalonnaise
Beaujolais: White Grapes Varieties
Chardonnay (1% of plantings) - Hardy, easy to grow & versatile - Can produce interesting wines at hi yields Aligote in very small amounts
How many hectares in Beaujolais?
15,000 Ha.
Semi-carbonic maceration
Semi-carbonic maceration extracts colour (very purple) and aromas (pear drop, banana, kirsch, bubblegum) but limited tannin. Wines made this way are distinctive, with a fruity, low tannin flavour profile, and are best consumed while young Generally described as distinctive but not complex Technique is: • Whole bunches filled into a vessel • No CO2 is added • The weight of the fruit crushes the bottom bunches releasing juice • This juice begin ordinary fermentation producing CO2 and the other bunches start ‘intracellular fermentation’ • After the berries all split at around 2 degrees ethanol then pressed off and fermented through as juice Amount of maceration in this method depends on quality outcome sought: • Generally 4 to 5 days on skins – Beaujolais/Beaujolais Villages • 6-9 days for top quality Beaujolais Villages • 10-20 days for Cru Beaujolais
Beaujolais key producers
- Key producers: o Georges Duboeuf - King of Beaujolais after started marketing Beaujolais Nouveau; 3m cases/year - Created Hameau du Vin, miniature wine village w museum & shop o Louis Jadot’s Chateau des Jacques (27ha) - Bought over by LJ in ’96; whites & Moulin-a-vent - Burgundian production style w no carbonic maceration + no new-oak ageing o Émile Cheysson - Founded in 1870; 26ha; Chiroubles; text-book Beaujolais
Beaujolais: Trade Structure
Cooperatives 25% of total sales by volume Mainly growers (average 10 Ha.) selling to Negociants
Beaujolais Nouveau release date?
Beaujolais Nouveau - Released to consumers on the 3rd Thursday after vintage; cannot be sold after 31st August
Beaujolais AOC
About half of all Beaujolais production is sold under the basic appellation Beaujolais AOC. Covers the entire region However main production is in the south of the region Wines can be sold from mid January after harvest Wines are 60 hL/Ha max. yield with low flavours intensity, made in a fresh and fruit style, good quality and inexpensive in price
Beaujolais- Viticulture
The gobelet vine-training method is traditional in Beaujolais but in fact single guyot is much more likely in the southern Bas Beaujolais, with up to 12 buds. For Beaujolais-Villages as well as the crus, pruning is used to reduce the bud numbers to a level where quality grapes will be produced.
Beaujolais- Vine Varieties
Gamay Noir accounts for about 98% of the Beaujolais vineyard, which makes Beaujolais the most monocépagiste (single variety) region of any size in France. Virtually all the rest is Chardonnay, although Aligoté is also allowed until 2024 (so long as it was planted before 2004).
Beaujolais- Winemaking
Beaujolais is distinguished not just by the Gamay grape, but by its characteristic winemaking method, carbonic maceration or, more likely, semi-carbonic maceration. Only in Beaujolais is this technique used so widely, and, in the Nouveau era, with such speed. Another controversial issue in Beaujolais is chaptalization. In recent years the trend was to pick grapes at the legal minimum ripeness of 10% potential alcohol (10.5% for Beaujolais-Villages and crus), and then add sugar to bring the actual alcoholic strength dangerously close to the theoretical 12.5% maximum permitted final alcohol content. Whole bunches arrive at the cellars and are emptied into cement or stainless steel fermentation vessels generally of between 40 and 300 hl/1,056 and 7,920 gal capacity. The bottom 10 to 30% of grapes are crushed by the weight above them and ferment in the normal way. This proportion increases with time. carbon dioxide is given off by this fermentation, and leaves the upper grapes bathed in the gas so that they undergo intracellular fermentation and produce the sort of aromas reminiscent of pear drops and bananas so closely associated with Beaujolais. This combination of two different sorts of fermentation, together with maceration of the lower grapes and must, continues for perhaps as little as four days for Beaujolais Nouveau and ten days, sometimes longer nowadays, for cru wines destined for the long term. The pomace is then pressed and, unlike other regions, the press wine is automatically included in the final blend. malolactic conversion is then de rigueur. After some form of stabilization, the wine is bottled either at under two months, in the case of Nouveaux, or perhaps not until the second Christmas after the vintage for the most concentrated, long-lived crus. Bottling often takes place in the cellars of the négociants who soak up the great majority of production (every beaune merchant has to have its Beaujolais and Burgundians such as Louis jadot, bouchard père et fils, and grower Thibault Liger-Belair have invested directly in properties in Beaujolais), or possibly at one of the village co-operatives, which produce about a third of all the region’s wine, or in a grower’s cellar, using a mobile bottling line. An increasing proportion of Beaujolais, particularly in the crus, is made like ‘proper’ red burgundy at a much more leisurely pace, given some cask ageing, and possibly even bottled by hand from individual barrels. North Beaujolais is a region where tradition and the best of peasant culture have survived, looking down, perhaps with wry amusement, at the decreasing but frenetic production of Nouveau in the Bas Beaujolais
Granite
A coarse-grained, pale-coloured igneous rock of plutonic origin (see geology). Feldspars are the dominant constituent, with lesser amounts of quartz together with minerals such as mica and amphibole. The feldspars are rich in potassium, the chief mineral nutrient for vines and an indirect influence on wine flavour, although typically only a small proportion is actually available to the vine. Granitic soils tend to have low fertility, and because the quartz grains resist weathering, such soils are sandy and well-drained. They are widespread and are favoured for viticulture although they tend to be acid. Examples include dão and parts of sardinia, the northern rhône, beaujolais, as well as the Granite Belt of queensland and parts of South Africa’s Western Cape, coastal chile, and California’s Sierra Foothills east of the central valley.
Semi Carbonic Maceration
winemaking process which involves a short carbonic maceration phase followed by a normal alcoholic fermentation. In such wines, winemakers rely upon an initial period of maceration of the grapes in an anaerobic (oxygen-free) atmosphere, followed by crushing, pressing, and then traditional fermentation of the resultant must.
The great majority of Beaujolais nouveau and most other primeur wines are made in this fashion. Such wines have a very distinct aroma reminiscent of bananas or kirsch, arising from the distinctive by-products of the intracellular fermentation occurring within the whole berries and without yeast, during the first phase.
Beaujolais
Beaujolais AOP Saint- Amour AOP Julienas AOP Chenas AOP Moulin- a- Vent AOP Fleurie AOP Chiroubles AOP Morgon AOP Regnie AOP Cote de Brouilly AOP Brouilly AOP
what percentage is Gamay of total plantings in Beaujolais
98%
Other than Gamay what other varieties are allowed under the Beaujolais AOC?
Chardonnay and Aligote (until 2024)
What are the characteristics of the Gamay varietal?
Gamay Noir early budding and early ripening thin skinned vigourous and prone to high yields suffers from millerandage - in cold, damp, windy conditions red berry fruits, raspberry, red cherry, red plum medium+ to high acidity light to medium- body light to medium tannins
What percentage of sales are made by cooperatives
25%
What percentage is exported? and to what markets?
40% of volume is exported
Japan (mainly Beaujolais Nouveau), USA and UK
What percentage is Nouveau production?
25% of total volume production
What % is domestic sales? and where to?
60% sold in France
Direct sales and wine shops
Supermarkets and hospitality
