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D3 - France > Bordeaux > Flashcards

Bordeaux Flashcards

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1
Q

What method of training is used by some top Bordeaux estates?

A

Cordon pruning, spur pruning

Growers argue that it reduces yields naturally and gives better aeration to the fruit

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2
Q

Why do some producers favour malolactic conversion in barrel?

A

Better integration of wine and oak character

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3
Q

How does high density planting increase cost in the vineyard?

A
  • More plants and trellising has to be bought
  • Specialist over the row tractors are needed
  • More time needed for vineyard management - training, spraying, pruning etc

HOWEVER

  • It does maximise the use of expensive vineyard land (cheaper land often planted at lower density)
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4
Q

What is the overall climate in Bordeaux?

A

Moderate maritime

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5
Q

Name 4 key factors of the Bordeaux climate and describe what effect they have

A

Can choose from

  1. Atlantic Ocean - cooling influence. Less so in the most easterly Right Bank areas such as St-Émilion
  2. Gironde Estuary - moderating influence on the areas closest to it
  3. Landes pine forest - partially protects the Left Bank from Atlantic storms
  4. Variable rainfall - on average 950mm but varies hugely and is an important factor in vintage variation
  5. Increasingly hot dry summers due to climate change
  6. Spring frosts - can be devastating such as in 1991, 2017
  7. Hail - sporadic but can be destructive
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6
Q

Describe the features of Pessac Leognan AOC

A
  • South of Bordeaux city
  • Sub region of Graves AOC
  • Gravel soils and moderating influence of the Garonne
  • 80/20 red/white
  • Has one first growth (Haut Brion) and all the cru classé estates in Graves
  • Reputation for best white wines in Bordeaux - outstanding Sauvignon/Sémillon blends
  • Max yields 54 hl/ha
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7
Q

Why has Petit Verdot traditionally been unpopular?

A

Very early budding and very late ripening - prone to spring frosts and struggles to ripen fully in cooler years

However increasingly valued as the climate warms

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8
Q

What is the average planting density for top quality Bordeaux vineyards and why?

A

10,000 vines per hectare

1 metre by 1 metre

High density is suitable for the region’s infertile gravel soils and gives moderate vigour

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9
Q

What are the two main approaches to blending Bordeaux red wine?

A
  1. Blending over winter in time for en primeur allows winemakers to create a near final blend as well as deselect for second, third wines etc
  2. Blending a few months before bottling - winemaker can assess development before making decisions
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10
Q

Approximately how many estates are there in Bordeaux?

A

7000

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11
Q

Describe the features of Graves AOC

A
  • Basic appellation for red and white stretching south from Bordeaux city
  • 85% red
  • 55 hl/ha yield permitted for reds
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12
Q

Why are many grapes in the northern Médoc picked by hand?

A

Remote (2 hour drive from Bordeaux city) and hard to find labour

Sometimes need to harvest quickly if disease pressure is high or bad weather is forecast

Inexpensive grapes harvested by machine as standard

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14
Q

What does Merlot contribute to the blend?

A

Medium to pronounced intensity red fruit - strawberry, plum - and black plum in warmer years. Ripe, soft

Medium tannin

Medium to high alcohol

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15
Q

What does Cabernet Sauvignon contribute to the blend?

A

Pronounced aromas of violet, black fruit and menthol/herbaceous notes

Medium alcohol

High acidity

High tannins

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16
Q

What techniques did Denis Dubourdieu and Andre Lurton advocate for white winemaking?

A
  • Increased use of Sauvignon Blanc
  • Skin contact to extract aromatics
  • Reduction of use of new oak
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17
Q

How are grapes for sweet wine handled after picking?

A

In the same way as for a dry white

  • High proportion of new oak
  • 18-36 months in barrel

(Lesser quality less prestigious wines are often unpacked)

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18
Q

Name 3 characteristics of Cabernet Sauvignon

A
  • Late budding - protection from spring frost
  • Small berries
  • Thick skinned (high tannin content)
  • Prone to fungal disease, eutypa dieback and Esca
  • Late ripening - prone to early autumn rain
  • Likes warm, well drained soils such as the gravel soils of the Medoc
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19
Q

What is the approximate area under vine in Bordeaux?

A

111,000 hectares

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20
Q

Describe the features of Médoc AOC and Haut-Médoc AOC

A
  • Left bank to the north of Bordeaux city
  • red wine only
  • maximum yield 55hl/ha
  • Médoc planted with equal quantities of Merlot and Cab Sauv
  • Haut Médoc encompasses St Estephe, Pauillac, St Julien and Margaux - moderated by the Gironde with a max yield of 57 hl/ha
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21
Q

What percentage of production are co operatives responsible for?

A

Nearly 25%

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22
Q

What are the four official classification systems in Bordeaux?

A
  1. 1855 Classification
  2. Graves classification (since 1959)
  3. St Emilion classification (since 1955, revised every 10 years ish)
  4. Crus Bourgeois du Medoc (since 1932)
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23
Q

What are the advantages and disadvantages of gravel soil

A

Adv.

  1. Free draining
  2. Heat retention

Dis.
1. Can be too free draining - can put the vine under extra stress in hot/low rainfall years (2003, 2005)

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24
Q

What pressing methods are believed to give the best results and why?

A

Modern vertical or hydraulic presses - favoured due to gentle extraction

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25
Q

Describe the features of Pauillac AOC

A
  • Gravel banks close to Gironde perfect for Cab Sauvignon (62% of plantings)
  • Top estates often use 70-80% CS in the blend creating wines with great longevity
  • 3 of the 5 First Growths
  • Highest proportion of cru classé wine (85%)
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26
Q

Describe the soils of the Left Bank

A

Deposits of ancient gravel and stony soils carried down by floodwater from the Pyrenees

Gravel is sometimes mixed with clay sand and minerals

Gravel mounds (croupes) - all the top estates of the Left Bank are planted on these

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28
Q

Describe the features of Saint Estephe AOC

A
  • Most northerly and coolest of the 4 prestigious Left Bank communes
  • 40% Merlot
  • No first growths - some 2nd and lots of Crus Bourgeois
  • Reputation for rustic wines that need a long time in bottle to soften the tannins
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29
Q

Name 3 characteristics of Merlot

A

Choose from

  1. Early budding - vulnerable to spring frost
  2. Mid ripening - can pick before autumn rain
  3. Susceptible to coulure, drought, botrytis
  4. Can ripen fully in cool years m
  5. Likes fertile clay based soils of the Right Bank
  6. Large berries with higher sugar level & potential alcohol than Cab Sauv
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30
Q

Describe the features of Listrac-Médoc and Moulis AOC

A
  • Within the wider medoc
  • further from the river and benefits less from moderating influences
  • Less gravel in the soil
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31
Q

Describe the features of St Emilion & St Emilion Grand Cru AOC

A
  • Red wine only
  • Max yield 53hl/ha vs 46 hl/ha for Grand Cru
  • 60% Merlot
  • Has its own classification system
  • Great range of styles from simple early drinking to top Grand Cru Classé (comparable to First Growths eg Angelus, Cheval Blanc)
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33
Q

Describe the features of Côtes des Bordeaux

A
  • Appellation for red & white wine on Right Bank
  • Established 2009
  • communes can append their name before the AOC, eg Blaye Cotes des Bordeaux
  • Merlot the dominant variety, wines are similar in style and price to Médoc AOC
  • 10% Malbec - largest proportion of Malbec plantings in any appellation
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34
Q

Why are white winemakers in Bordeaux often wary of batonnage?

A

Can give wines excessive body in relation to acidity, particularly in hot vintages

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35
Q

What proportion of Médoc wine production does cru classé wine represent?

A

Approx 25%

36
Q

Describe the features of Saint Julien AOC

A
  • Similar to Pauillac; high proportions of Cab Sauv and high proportion of cru classe production
  • Midway between powerful Pauillac and elegant Margaux
  • Five second growths
37
Q

What temperature and maceration period is normal for early drinking styles?

A

Mid range temperature

5-7 days on skins

39
Q

Describe the features of Entre deux Mers AOC

A
  • Second largest appellation in Bordeaux (by hectare)

- Produces acceptable to good white wines

40
Q

What is the 1855 Classification based on?

A

The prices that were being achieved for the wines at the time

41
Q

How long will high quality Bordeaux red wine be matured in barrel?

A

18-24 months

Longer periods for higher quality wine with more concentration and higher tannin

42
Q

Name 3 characteristics of Sémillon

A
  • Mid ripening
  • Susceptible to botrytis bunch rot (noble rot in the right conditions)
  • Light intensity citrus & grass flavours, medium acidity, alcohol and body
43
Q

Describe the features of Pomerol AOC

A
  • 80% Merlot
  • Max yield 49 hl/ha
  • No classification system but lots of outstanding super premium wines (eg Petrus)
  • Estates tend to be extremely small (eg Petrus is 12 HA vs some left bank first growths which have 80-100) therefore commands some of the highest prices in the world
  • Lalande de Pomerol AOC is a satellite region which allows slightly higher yields
44
Q

What is the average yield for top quality sweet wines?

A

10 hectolitres per hectare or less

45
Q

What style of wine accounts for around 70% of Bordeaux production?

A

Inexpensive to mid priced

46
Q

What is the most common system of vine training on the Left & Right Banks?

A

All cane pruning

Left Bank - Double Guyot

Right Bank - Single Guyot

47
Q

What notes does Muscadelle contribute to sweet white Bordeaux?

A

Floral and grapey notes

48
Q

Describe the features of Sauternes AOC and Barsac AOC

A
  • Southern part of Graves
  • Specialise in sweet botrytised wines from Sémillon, Sauv Blanc and tiny bit of Muscadelle
  • 80% Sémillon
  • Cold Ciron River meets warm Garonne creating mists that are perfect for noble rot
  • Sauternes = 50% of all sweet wine production
  • Max yields 25 hl/ha but in reality much lower (10)
  • Reduction in demand over the last 30 years means that many producers now make dry wines too
49
Q

Why is Sémillon particularly popular for sweet wines?

A
  1. Much more susceptible to noble rot that Sauvignon Blanc and so normally accounts for a high proportion of the blend
  2. Very ageworthy and develops toast, honeyed and dried fruits notes
  3. Has a strong affinity with vanilla and spice flavours from new French oak
51
Q

What is the most planted red grape in Bordeaux & what percentage of plantings does it account for?

A

Merlot

60% (approx.)

52
Q

What is the only high quality Bordeaux appellation that does not fall under a classification system?

A

Pomerol

53
Q

Name two top producers of sweet Sauternes

A

Chateau Climens

Chateau d’Yquem

53
Q

What is the most usual cap management technique?

A

Pumping over

53
Q

Where and long will simple quality Bordeaux red wine be matured?

A

Stainless steel, concrete or large old oak

4-6 months

Oak chips or staves may be used for extra flavour

54
Q

Why is the number of estates in Bordeaux shrinking?

A

Because larger estates are taking over smaller neighbours in order to produce in volumes that are more commercially viable

55
Q

Name the two major rivers and the estuary that traverse Bordeaux

A

River Garonne & River Dordogne

Gironde Estuary

55
Q

Describe the soils of the Right Bank

A

Much more clay than Left Bank - good for Merlot which loves it and always fully ripens

Limestone plateau & gravel area around Pomerol produce the best wines

56
Q

What temperature and maceration period is normal for ageworthy styles?

A

Mid range to warm temperatures

14-30 days on skins (shorter in poor vintages when the fruit is not fully ripe)

57
Q

What factors influence the level of botrytis in the final wine for sweet wine?

A
  • Whether conditions are correct in the vineyard; varies year by year
  • Proximity of estate to where mists etc form
  • willingness of estates to wait for best time to harvest (vs the risk of losing crop due to adverse weather)
  • willingness of estates to pay for skilled workers to do multiple passes through the vineyard
58
Q

What are the names of the two St Emilion satellite regions?

A

Montagne Saint Emilion AOC

Lussac Saint Emilion AOC

59
Q

What did the 1855 Exposition Universelle de Paris lead to?

A

1855 Classification of the Médoc estates (plus Haut Brion in Graves)

Médoc & Haut Brion were put into 5 bands

Sauternes was put into 3

59
Q

What are the main sorting options for high quality grapes?

A

Hand sorting in vineyard during harvest

Winery

  • Moving/vibrating belt
  • Optical or laser sorting (richest estates)

Some top estates may not sort in the best years because of the universally high quality of the fruit

59
Q

Why is sweet winemaking in Bordeaux a complex process?

A

Production begins in the vineyard - yields must be kept extremely low (a third of those of still wines) to ensure high sugar - this is done by pruning and the removal of any damaged or diseased fruit

60
Q

What varieties can be used to blend with Cabernet Sauvignon, especially in cooler years when the fruit struggles to ripen fully?

A

Merlot

Malbec

Cabernet Franc

Petit Verdot

60
Q

What is the average estate size in Bordeaux?

A

17 hectares

61
Q

What defines the distribution system in Bordeaux?

A

Distribution is undertaken by specialist merchants/brokers rather than proprietors

63
Q

What percentage of production do premium and super premium wines account for?

A

3%

65
Q

What key development occurred in Bordeaux in the 17th & 18th centuries?

A

Dutch settlers drained the large Médoc peninsula north of Bordeaux city which had formerly been marshy wetland unsuitable for viticulture

66
Q

What is the name of the vineyard area between the two rivers?

A

Entre Deux Mers

Between two seas

66
Q

Describe the key features of Bordeaux AOC

A
  • vast regional appellation for still red, rosé and white wine
  • encompasses Bordeaux Superieur AOC
  • accounts for 50% of all production in Bordeaux
  • Red wines mainly from Merlot
  • wines are mostly acceptable to good and inexpensive to mid priced, with red fruit and medium character
67
Q

What are the challenges of harvesting for sweet wine?

A
  • Pickers must be well trained to identify noble rot vs botrytis
  • several passes through the vineyard may be required, adding to cost
68
Q

What is the average yield per hectare in Bordeaux?

A

50 hectolitres

68
Q

Why would white grapes be left on skins for up to 24 hours after pressing?

A

To give more aromatic and phenolic complexity in the final wine (grapes must be fully ripe to avoid off flavours)

70
Q

Describe the features of Margaux AOC

A
  • One first growth
  • A bit more southerly and higher proportion of Merlot
  • Southerly so ripening is 7-10 days earlier than northern Medoc
  • Higher % of clay which can require expensive drainage
  • Silky elegant, perfumed wines with silky tannin
71
Q

What are the two styles of rosé wine made in Bordeaux?

A
  1. Traditional Clairet (deep colour)

2. Lighter Provence style

72
Q

What techniques are used for canopy management in Bordeaux?

A
  • Leaf removal - most effective later in the growing season when extreme heat & grape sunburn is most likely
  • Bunch thinning - less popular now as producers believe it unbalances the vine
73
Q

Why is canopy management important in Bordeaux?

A

Moderate, damp climate encourages fungal diseases such as downy/powdery mildew and botrytis so aeration of the canopy is very important

74
Q

What is the average per bottle production cost for

  1. Bordeaux AOC
  2. Medoc estate
  3. Classed growth
A
  1. 0.57 euro
  2. 2.35 euro
  3. 9.80 euro
75
Q

Which critic has been particularly important for selling Bordeaux wine?

A

Robert Parker - Parker points are an easy way to communicate with consumers

76
Q

Describe La Place de Bordeaux

A

A unique commercial system

Producers do not sell direct - instead sell to negociants who sell to wholesalers and retailers

Relationships are often managed by a broker called a courtier

A producer will sell to many negociants (as many as 40) to ensure their wines are placed in all key markets worldwide

77
Q

Why was the en primeur system first established?

A

Chateaux were struggling financially after WW2 and needed quick cash

78
Q

What 3 factors dictate the success of an en primeur campaign

A
  1. Quality of the wine
  2. Prices being asked
  3. State of the market
79
Q

Which First Growth estate no longer participates in en primeur?

A

Chateau Latour

D3 - France (10 decks)

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