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WSET Diploma D3 > Bordeaux > Flashcards

Bordeaux Flashcards

1
Q

What are the key appellations of the Left Bank in Bordeaux?

A

Médoc AOC, Haut-Médoc AOC, Saint-Estèphe AOC, Pauillac AOC, Saint-Julien AOC, Margaux AOC, Listrac-Médoc AOC, Moulis AOC

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2
Q

What are the key appellations of the Right Bank in Bordeaux?

A

Saint-Émilion, Saint-Émilion Grand Cru AOC, Montagne Saint-Émilion AOC, Lussac-Saint-Émilion AOC, Pomerol AOC, Lalande-de-Pomerol AOC

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3
Q

What are the key appellations of Graves in Bordeaux?

A

Graves Supérieures AOC, Pessac-Léognan AOC, Sauternes AOC, Barsac AOC

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4
Q

What are the key Cotes appellations of Bordeaux?

A

Blaye, Cadillac, Castillon, Francs

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5
Q

What is the soil composition of the Left Bank of Bordeaux?

A

Gravel and stone

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6
Q

What is the soil composition of the Right Bank of Bordeaux?

A

Clay with some patches of gravel

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7
Q

All of the top Left Bank estates are planted on what?

A

Gravel mounds called “croupes”

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8
Q

What is the climate of Bordeaux?

A

Moderate maritime

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9
Q

What are the black grape varieties of Bordeaux?

A

Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot, Carmenere

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10
Q

What are the white grape varieties of Bordeaux?

A

Sémillon, Sauvignon Blanc, Muscadelle

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11
Q

What is the name of the pine forest that partially protects the Left Bank of Bordeaux from Atlantic storms?

A

The Landes

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12
Q

What are the main hazards to grapegrowing in Bordeaux?

A

Hail, frost, powdery mildew, Botrytis bunch rot, excessive rainfall, downy mildew

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13
Q

How can excessive rainfall affect vintage variation in Bordeaux?

A

Rain at flowering can result in poor fruit set, rain throughout the growing season can result in increased disease pressure (excessive green growth / canopy), rain at véraison can lead to unripe fruit and fungal diseases, rain at harvest can dilute flavor

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14
Q

Give three examples of Bordeaux vintages affected by severe frost.

A

1956, 1991, 2017

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15
Q

Give two examples of Bordeaux vintages affected by severe heat.

A

2003 and 2005

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16
Q

What are the advantages of high-density planting in Bordeaux?

A

Limits vine vigor, makes the best use of expensive vineyard land by increasing potential yields, and water is often abundant so drought isn’t likely to be a problem.

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17
Q

What are the disadvantages of high-density planting in Bordeaux?

A

High cost because more vines must be bought and managed, added cost of trellising many vines, specialist tractors must be used to fit between tight rows, more time is needed for vine training, ploughing, and spraying (labor is expensive in France)

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18
Q

How are vines in Bordeaux typically trained?

A

Head-trained, replacement-cane-pruned (Double Guyot on the Left Bank, Single Guyot on the Right Bank)

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19
Q

Describe the weather problems Bordeaux often experiences when harvesting grapes.

A

Rainfall is common. Heavy rain prior to harvest can cause berries to swell and/or split. Splitting can lead to disease and fruit quality is jeopardized. Picking during wet weather can cause water to accumulate in crates and harvesters, leading to dilution of juice.
Cool weather leading up to harvest can affect veraison; sugars may accumulate slowly, acids will remain high, and flavor components may not fully develop.

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20
Q

Are ambient yeasts commonly used in Bordeaux?

A

No

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21
Q

What kinds of vessels might basic Bordeaux be matured in?

A

Concrete or large oak vats, or stainless steel tanks

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22
Q

Describe the two approaches to blending wines in Bordeaux

A

Blending is carried out either in winter after harvest or near bottling. High quality wines will be blended in time for April en primeur tastings, where the most appropriate wines from different vessels and varieties will be selected to make up the final wine (this blend will be close to what is bottled). Alternatively, blending may be done near bottling, when different vessels and varieties are selected after going through a period of maturation.

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23
Q

What is the name of the deeper-colored, traditional rosé wine made in Bordeaux?

A

Clairet

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24
Q

What four factors determine the level of botrytis in the final sweet wines of Bordeaux?

A

Whether the environmental/weather conditions are correct for the spread of noble rot (which varies from year to year), the position of estates (proximity to where mist forms regularly), willingness of estates to risk losing all or part of the crop (to adverse weather) in order to wait for the best times to harvest, willingness of estates to pay for multiple passes through the vineyard to select botrytized fruit

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25
Q

What are the names of the rivers that traverse Bordeaux? What is the estuary that they form?

A

The Garonne and Dordogne rivers merge to form the Gironde estuary

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26
Q

What are the three main subdivisions of Bordeaux and how are they defined?

A

Vineyards to the west of the Garonne and Gironde are the Left Bank, vineyards to the east of the Dordogne and the Gironde are the Right Bank, and most of the vineyards between the Garonne and Dordogne are Entre-Deux-Meres

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27
Q

What is the production breakdown of wines produced in Bordeaux?

A

85% red, 10% dry white, 1% sweet white, 4% rosé

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28
Q

What is the most planted grape in Bordeaux? What percentage of total plantings does it represent?

A

Merlot, nearly 60%

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29
Q

What is the second-most planted grape in Bordeaux? What percentage of total plantings does it represent?

A

Cabernet Sauvignon, about 20%

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30
Q

When and how did Bordeaux become a major wine-producing region?

A

In the 17th and 18th centuries, after Dutch residents drained the marshes on the Médoc peninsula north of the city of Bordeaux

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31
Q

From a business perspective, what distinguishes Bordeaux as a wine-producing region?

A

The city of Bordeaux was already a major export hub for wine when its own vineyards were planted. Because of this, the wine industry in Bordeaux is characterized by a system of merchants and brokers, rather than proprietors.

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32
Q

What was the reason for the 1855 Classification, and how was it compiled?

A

The Bordeaux chamber of commerce requested a classification for the Exposition Universelle de Paris. There were 5 classifications for red wines of the Médoc (plus Haut-Brion in Graves) and 3 for Sauternes, all based on price.

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33
Q

What is the total area under vine in Bordeaux?

A

111,000 hectares (over 400 sq mi)

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34
Q

What percentage of Bordeaux production is inexpensive or mid-priced?

A

70%

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35
Q

What is the area of Pomerol AOC?

A

800 hectares

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36
Q

What weather conditions characterize the best vintages in Bordeaux?

A

Gentle heat throughout the growing season, sufficient rainfall for growth and ripening, and dry, warm, and early autumn

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37
Q

What effect does the Landes forest have on Bordeaux?

A

It shields the Left Bank from Atlantic storms and cooling influences (this effect is lessened the further north you go)

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38
Q

What effect has climate change had on growing conditions in Bordeaux?

A

An increase in hot, dry summers, which can lead to wines with less acidity and more alcohol than is typical. Growers tend to wait for phenolic ripeness even if it means less acid and more sugar

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39
Q

Where in Bordeaux is the maritime influence less pronounced?

A

The Right Bank

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40
Q

Three examples of vintages where extreme frost damaged the crop in Bordeaux

A

1956, 1991, 2017

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41
Q

What protects the most prestigious Left Bank estates from extreme frost?

A

The moderating influence of the Gironde estuary

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42
Q

Is vintage variation a major factor in the volume of wine produced in Bordeaux?

A

Yes, volume can deviate from the 10 year average by a third or more, which has significant implications for prices

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43
Q

Where do the soils of the Left Bank come from?

A

The gravel and stone soils were carried by floodwaters from the Pyrenees and Massif Central. These may be mixed with clay and sand depending on their specific origin

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44
Q

What is the significance of gravel soils in Bordeaux?

A

Gravel drains well, so even though the Left Bank is prone to rainfall the rootstocks can quickly dry and resume growth/ripening. In very hot years this can lead to drought stress, particularly in shallow soils (as in Pomerol). Gravel also retains heat, facilitating slow ripening into the evening

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45
Q

Are there clay soils on the Left Bank?

A

There are some, particularly in St Estephe, but the wines are not as highly-regarded

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46
Q

How do the soils of the Right Bank compare with the Left Bank?

A

There is much more clay on the Right Bank, which is why more Merlot is planted there (Merlot likes clay), but the best sites are on the limestone plateau and gravel section that borders Pomerol

47
Q

Describe Merlot’s growth cycle and disease risks

A

Early-budding, mid- (pre-autumn rain-) ripening, susceptible to coulure, drought, and botrytis. Best on clay soils

48
Q

What is Merlot’s most important quality in the context of Bordeaux?

A

It is early-ripening, and capable of fully ripening even in cool years

49
Q

Where on the Left Bank does Merlot do well?

A

In the cooler northérn Medoc, where the soils have higher clay content

50
Q

As a variety, what does Merlot contribute to Bordeaux?

A

Strawberry, red plum, and herbaceousness in cool years, cooked blackberry and black plum in warm years, medium tannin and medium to high alcohol

51
Q

Describe Cabernet Sauvignon’s growth cycle and disease risks

A

Late-budding (protects it from spring frosts), late-ripening (vulnerable to autumn rain), prone to fungal diseases (powdery mildew) and trunk diseases (Eutypa and Esca). Best on warm, dry soils

52
Q

As a variety, what does Cabernet Sauvignon contribute to Bordeaux?

A

Violet, blackcurrant, black cherry, menthol or herbaceous flavors, medium alcohol, high acidity and tannin

53
Q

Historically, why has Cabernet Sauvignon required blending in Bordeaux?

A

In cooler times, Cab Sauv struggled to ripen, giving wines of high acid, underripe tannin, and little fruit, requiring Merlot and Cab Franc to soften

54
Q

As a variety, what does Cabernet Franc contribute to Bordeaux?

A

Red fruit, high acidity, and medium tannins

55
Q

When and why was most Malbec replaced with Merlot in Bordeaux?

A

Hard frosts in 1956 led to easier-ripening Merlot replacing most Malbec plantings

56
Q

Describe Petit Verdot’s growth cycle and disease risks

A

Early-budding, very late-ripening, prone to spring frosts, failure to ripen in cool years, and rainfall at harvest

57
Q

As a variety, what does Petit Verdot contribute to Bordeaux?

A

Raw power, deep color, spice aromas, and high tannin. It is increasingly valued as the warming climate makes full ripening more likely

58
Q

Describe Semillon’s growth cycle and disease risks

A

Mid-ripening, susceptible to botrytis and noble rot (under correct conditions)

59
Q

As a variety, what does Semillon contribute to dry white Bordeaux?

A

Low intensity apple, lemon, and grassy aromas, medium body, medium acidity. Vanilla and sweet spice when oaked

60
Q

As a variety, what does Semillon contribute to botrytis-affected sweet Bordeaux?

A

Pronounced honey, dried lemon, dried peach aromas, waxy texture, ageability, toast and honeyed notes with age. Top Sauternes producers tend to have higher percentages of Semillon

61
Q

As a variety, what does Muscadelle contribute to Bordeaux?

A

Mostly floral and grapey notes used in sweet whites. Highly susceptible to botrytis. Not related to Muscat!

62
Q

As a variety, what does Sauvignon Blanc contribute to Bordeaux?

A

Grassy and gooseberry aromas, high acidity, same contribution in both dry and sweet whites

63
Q

What is the traditional planting density for top-quality Bordeaux vineyards?

A

10,000 vines per hectare (very dense!), with 1 meter between vines and 1 meter between rows

64
Q

What is the typical planting density of Bordeaux AOC vineyards?

A

3-4,000 vines per hectare

65
Q

What diseases must be controlled via canopy management in Bordeaux?

A

Downy mildew, powdery mildew, and botrytis rot, controlled by leaf removal

66
Q

What is ‘soft pruning’?

A

A treatment for Eutypa and Esca (diseases that rot the trunk from the inside) in which small cuts leave extra wood at the cut site to allow it to dry

67
Q

What benefits do vine leaves have in Bordeaux?

A

They protect the bunches from sunburn and extreme heat

68
Q

Describe harvest in Bordeaux

A

Teams hand-pick the fruit over an extended period of time, and do not pick during rainfall. In remote areas (northern Medoc) and for inexpensive wines machine-harvesting is practiced

69
Q

How are wines vinified at top Bordeaux estates?

A

Plot-by-plot, picking individual vineyard plots for optimum ripeness and then making separate small lots from these grapes (requiring more, smaller vessels)

70
Q

Describe fermentation in red Bordeaux

A

Closed vats, regular pump-overs, cultured yeast, temperature controlled. Mid-temp and 5-7 days maceration for inexpensive, mid- or warm-temp and 14-30 days maceration for ageworthy. Press wine vinified separately and used for structure. Malolactic inoculation

71
Q

Describe rosé production in Bordeaux

A

There are two styles, light direct-press and short maceration, bled-off (Clairet). Merlot and Cabernet Sauvignon are used

72
Q

Describe white wine production in Bordeaux

A

Either direct-press (maximum freshness) or left on the skins up to 24 hours (more aromatics). Inexpensive are fermented cool in stainless. Mid-price may age on lees for 6-12 months. High quality are fermented in barrique, use new oak, block malolactic, and may use battenage (lees-stirring)

73
Q

What is the “contemporary style” of dry white Bordeaux?

A

Focused on Sauvignon Blanc, with skin contact to extract aromas and a reduced emphasis on new oak

74
Q

Describe sweet wine production in Bordeaux

A

Yields must be kept extremely low (1/3 of dry wines) to achieve proper sugar content. 25hl/ha is allowed, but top estates go as low as 10hl/ha. Botrytis is encouraged. 10+ vineyard passes may be needed. Production then proceeds as with dry white. Top wines are barrel fermented and aged 18-36 months, heavy use of new oak.

75
Q

From north to south, name the important Left Bank appellations

A

Generic Bordeaux, Médoc, Haut-Médoc, Saint-Estephe, Pauillac, Saint-Julien, Listrac-Médoc, Moulis, Margaux

76
Q

From west to east, name the important Right Bank appellations

A

Blaye (Cotes de Bordeaux), Cotes de Bourg, Pomerol, Lalande-de-Pomerol, Saint-Emilion, Castillon (Cotes de Bordeaux), Francs (Cotes de Bordeaux)

77
Q

From north to south, name the important Entre-Deux-Mers appellations

A

Entre-Deaux-Mers, Premieres Cotes de Bordeaux, Cadillac Cotes de Bordeaux, Loupiac, Saint-Croix-Du-Mont

78
Q

From west to east, name the important Graves appellations

A

Pessac-Leognan, Graves, Graves-Superieures, Barsac, Sauternes

79
Q

Describe Bordeaux AOC and Bordeaux Superieur AOC

A

Large regional appellations. Bordeaux covers still red, rosé, and white, Superieur only red (with lower yields). Combined account for 50% of all Bordeaux production. Merlot-driven, medium intense red fruit, high acid, med+ tannin, med body, med alc. Whites are SB-driven, med intense gooseberry and lemon, med body, high acid, med alc.

80
Q

Deséribe Medoc AOC

A

Covers the northern Left Bank, planted equally to Merlot and Cab Sauv. Red wine only. Max yield 55hl/ha. Released in June after harvest. Less prestigious than Haut-Médoc but diverse in prices and quality

81
Q

Describe Haut-Médoc AOC

A

Covers the area closest to Bordeaux city and the famous Left Bank communes. Warm gravel soils. Cab Sauv is 50% of plantings, Merlot 44%. Better than Médoc but diverse in prices and styles.

82
Q

What are the four important communes within the Haut-Médoc?

A

Saint-Estephe, Paulliac, Saint-Julien, Margaux

83
Q

Why does Cabernet Sauvignon ripen in the famous single commune appellations of the Haut-Médoc?

A

Immediately adjacent to the moderating influence of the Gironde estuary, and warm, gravel soils

84
Q

Describe Saint-Estephe AOC

A

Northernmost, coolest, and closest to the Atlantic of the four key Haut-Médoc communes. Red only. Highest amount of Merlot (40%) due to clay soils away from the estuary, Cab Sauv (50%) planted on the gravel banks close to the estuary. Reputation for needing bottle age, but Merlot-driven wines may be softer and fare better in drought years. No First Growths, some seconds, many Cru Bourgeois

85
Q

Describe Paulliac AOC

A

Red only. High proportion of Cab Sauv (62%), top estates may be 70-80%. High concentration, long-lived, most structured of the Left Bank. Three of the five First Growths and highest proportion of cru classé (85%)

86
Q

Describe Saint-Julien AOC

A

Red only. Similar to Paulliac, very high proportion of Cab Sauv, high proportion of cru classé production. Homogenous gravel soils. Stylistically regarded as a midpoint between Paulliac power and Margaux finesse. No First Growths but five Second Growths

87
Q

Describe Margaux AOC

A

Red only. Slightly more Merlot than Paulliac and Saint-Julien. Mostly stony, gravelly soils with some clay. Ripens a couple days earlier. Stylistically known for perfumed wines with silky tannins. One First Growth and high cry classé proportion

88
Q

Describe Listrac-Medoc and Moulis AOCs

A

Same rules as for the prestigious Left Bank appellations except allowed to release earlier. Less estuary moderation and less gravel soil, more Merlot

89
Q

Describe Graves AOC

A

Large appellation for white (15%) and red (85%) of acceptable to good quality. Graves Superieures AOC restricted to late harvest / botrytized sweet wines at high yields (40hl/ha) than Sauternes

90
Q

Describe Pessac-Leognan AOC

A

Subregion of Graves containing one First Growth and all the Graves cru classé. Gravel soils and moderating influence from the Garonne makes it similar to the Haut-Médoc. High-quality, barrel-fermented whites (20%) from SB and Semillon, reds (80%) Cab-driven and similar to Haut-Médoc

91
Q

Describe Entre-Deux-Mers AOC

A

Second-largest appellation after Bordeaux AOC. Whites only (red produced in the region must be Bordeaux or Bordeaux Sup). 65hl/ha means light flavor intensity

92
Q

Describe Saint-Emilion and Saint-Emilion Grand Cru AOCs

A

Reds only, both cover the same region. Grand Cru have lower yields (46hl/ha vs 53hl/ha) longer minimum aging (20mos vs 6mos). Merlot (60%), then Cab Franc. Has its own classification system; top wines are comparable in quality to First Growths. Red and black plum, vanilla, clove, full body, high alc, med+ acid, med+ tannin

93
Q

What are the two important Saint-Emilion satellites?

A

Montagne Saint-Emilion and Lussac-Saint-Emilion AOCs, similar wines made to the same rules as Saint-Emilion proper

94
Q

Describe Pomerol AOC

A

Small, prestigious reds only appellation. Merlot dominant (80%), then Cab Franc. No classification system but very high quality production (similar to best Saint-Emilion). Very small area and high quality makes Pomerol some of the most expensive wines in the world

95
Q

Describe Lalande de Pomerol AOC

A

Larger satellite region around Pomerol. Similar style wines but higher acceptable yields

96
Q

Describe Cotes de Bordeaux AOC

A

New (2009) AOC for red and white covering a group of appellations on the Right Bank. Communes can append their name to Cotes de Bordeaux. Important communes are Blaye, Cadillac, Castillon, and Francs

97
Q

Describe Cotes de Bourg AOC

A

Similar to but not under the umbrella of Cotes de Bordeaux. Merlot-dominant, similar in style to Médoc AOC. Also has 10% Malbec, the highest proportion in Bordeaux

98
Q

Describe Sauternes and Barsac AOCs

A

Sweet, typically botrytized whites from Semillon (80%), SB, Muscadelle. Morning mists caused by meeting of the cold Ciron River and warm Garonne River, encouraging noble rot. Best situation is for mist to burn off by midday, allowing sunshine to dry the grapes and prevent grey rot. Sauternes is largest sweet appellation (50% of production). Barsac may be labelled Barsac or Sauternes AOCs. Max yields 25hl/ha, often lower in practice. Many producers now offer dry white as a second revenue stream

99
Q

Besides Sauternes and Barsac AOCs, what are the other important sweet wine appellations of Bordeaux?

A

Saint-Croix-du-Mont, Loupiac, Premieres Cotes de Bordeaux AOCs. May be botrytized or just late-harvest, with higher acceptable yields (40hl/ha or 45hl/ha vs. 25hl/ha in Sauternes)

100
Q

How many rankings are there for classified growth Sauternes?

A

First and Second, plus Premier Cru Superieur (Ch d’Yquem)

101
Q

What percentage of Médoc production is cru classé?

A

25%

102
Q

What are the four official Bordeaux classifications?

A

1855 (60 properties ranked 1st-5th Growths from Médoc and Graves), Graves (1959, 16 chateaux, red, white or both, all in Pessac-Leognan), Saint-Emilion (1955, revised about every 10 years, Premier Grand Cru A, Premier Grand Cru B, and Grand Cru Classé), Cru Bourgeois du Médoc (1932, revised 2010, awarded to individual wines rather than chateau, open to any Médoc poperty, from 2018 on three tiers: Cru Bourgeois, Cru Bourgeois Superieur, Cru Bourgeois Exceptionnel)

103
Q

How many estates are there in Bordeaux

A

7,000

104
Q

What is the average production of Bordeaux?

A

800 million bottles, but fluctuates

105
Q

What percentage of Bordeaux production are communes responsible for?

A

25% of production and 40% of grape growers

106
Q

What are the approximate production costs per bottle of Bordeaux AOC, Médoc AOC, and a classed growth?

A

E.57, E2.35, E16

107
Q

What is la place de Bordeaux?

A

Merchant system by which producers sell their wine to a negociant, via a courtier broker, which then sells it to wholesalers. Each party charges a percentage for their sevices, taking about 15% total. Chateau often sell to multiple negociants on an allocation system

108
Q

What is en primeur?

A

Alternative to la place de Bordeaux for classed growth and other high quality wines. Wines are sold as futures 12-18 months before bottling and after an April tasting for buyers and journalists. A small amount of wine (first tranche) is then put up for sale to gauge market price based on reputation and expert reviews; subsequent tranches will adjust the price accordingly (usually up). Final customers can place orders through fine wine merchants. Allocation systems may mean negociants and trade buyers may need to buy even in poor vintages to maintain future allocations.

109
Q

What factors affect a succesful en primeur campaign?

A

Quality of wine, prices asked (too high leaves too much inventory), and state of the market (performance and quality of recent vintages)

110
Q

Why is there concern about the en primeur system?

A

Prices rose throughout the 00s (largely due to Chinese market), encouraging chateaux to always increase, which has ultimately led to prices coming down. Critics have also voiced concern about their effect on prices, especially because what they taste en primeur is not the final wine. In 2012 Ch Latour stopped en primeur, and many other chateaux have reduced the volume of wine sold this way

111
Q

What are the advantages of the en primeur system for Bordeaux estates?

A

Gives estates the ability to test the market by releasing lower-priced tranches and increasing over time, and facilitates early payment and ROI which allows the estate to finance its next vintage

112
Q

What are the disadvantages of the en primeur system for Bordeaux estates?

A

If the campaign does poorly the wines might sell for a lower price than might be obtained for bottled wine, and risks financial mismanagement or losses by negociants

113
Q

What are the advantages of the en primeur system for Bordeaux consumers?

A

Gives consumers an opportunity to secure sought-after wines at the lowest theoretical price, and gives the opportunity to keep, trade, or sell sought-after wines as a commodity

114
Q

What are the disadvantages of the en primeur system for Bordeaux consumers?

A

Wines are bought on the opinions of trade buyers / critics who are tasting barrel samples, not the final wines, and prices may fall below en primeur due to economic conditions or the quality of following vintages

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