Bordeaux Flashcards

Question 1

Q

Bordeaux climate

Answer

A

Moderate

Gulf stream

Question 2

Q

Gulf stream effect Bordeaux

Answer

A

Extends growing season

Spring frosts rarely problem

Ripening into October

Question 3

Q

Atlantic effect Bordeaux

Answer

A

High levels of rain and humidity

Question 4

Q

Bordeaux vintage variation management

Answer

A

Top chateaux reject unhealthy or unripe grapes

Question 5

Q

Bordeaux grape varieties

Answer

A

13 allowed/Dominated by 3 black and 2 white

Blends almost necessary to deal with vintage variation

Question 6

Q

Bordeaux black varieties

Answer

A

Cabernet Sauvignon

Cabernet Franc

Merlot

Petit Verdot

Question 7

Q

Cabernet Sauvignon (Bordeaux)

Answer

A

Haut-Medoc, Bas-Medoc, Graves

Likes high stone and gravel soils in left bank (high enough temperature to ripen CS)

Question 8

Q

Cabernet Franc (Bordeaux)

Answer

A

Mostly Saint Emilion

Less body and tannin than CS

Prefers well drained warm soils

Herbaceous flavors when unripe

Fruit and floral when ripe

Question 9

Q

Merlot (Bordeaux)

Answer

A

Most widely planted variety

Saint Emilion and Pomerol

Good in cool clay soil

Softness = good in high volume inexpensive wine

Question 10

Q

Petit Verdot (Bordeaux)

Answer

A

Very hot years

Deep color

High tannins

Slow aging

Mainly used for tannin, color, or spicy notes

Question 11

Q

Bordeaux blending time

Answer

A

Usually in spring following vintage

Some keep different parcel separate until after maturation

Question 12

Q

Sémillon (Bordeaux)

Answer

A

Most important sweet

Blended with SB in Pessac Leognan and Graves to add body

Question 13

Q

Sauvignon Blanc (Bordeaux)

Answer

A

Citrus and green fruit aroma

Increasingly single variety wines

Adds acidity in blends

Question 14

Q

Muscadelle (Bordeaux)

Answer

A

Grapey and floral flavor

Blending partner

Question 15

Q

Low end Bordeaux whites

Answer

A

Fresh and fruity

Temp controlled inert vessels

Minimum aging

Some have toasty oak notes

Question 16

Q

Premium whites Pessac Leognan

Answer

A

Ferm and Mat in new oak

Rich

Concentrated nuttiness over fruit

Question 17

Q

Number of Bordeaux appellations

Question 18

Q

Crus Bourgeois

Answer

A

Non 1855 chateaux

Awarded for a specific vintage, not chateau itself

Question 19

Q

Graves classification

Answer

A

All called crus classes

No rankings

All crus classes within Pessac Leognan

Question 20

Q

Saint Emilion classification

Answer

A

In appellation system

Saint Emilion crus classe and Saint Emilion Grand Cru

Question 21

Q

Saint Emilion Grand Cru

Answer

A

Two levels

SE Grand Cru Classe

SE Premier Grand Cru Classe

Question 22

Q

Generic Bordeaux appellations

Answer

A

Bordeaux AOP

Bordeaux Supérieur AOP

Question 23

Q

Diff between Bordeaux and Bordeaux Supérieur

Answer

A

BS has higher minimum ABV

Question 24

Q

Bordeaux rose appellations

Answer

A

Bordeaux Rosé

Bordeaux Clairet

Question 25

Q

Bordeaux AOP and BS AOP typical style

Answer

A

Early drinking

Medium bodied

Ripe red and black fruit

Sometimes cedar from oak

Question 26

Q

Bordeaux Rosé typical style

Answer

A

Fresh and fruity

Question 27

Q

Clairet

Answer

A

Rose with deeper color from longer maceration

Fuller body

Popular in France

Question 28

Q

White Bordeaux typical style

Answer

A

Sauvignon Blanc

Vibrant grassy character

Question 29

Q

Médoc soil

Answer

A

Mostly clay with some gravel

Question 30

Q

Medoc typical style

Answer

A

Higher Merlot than other Left Bank

Early drinking

Question 31

Q

Best Haut Medoc communes

Answer

A

Saint Estephe

Pauillac

Saint Julien

Margaux

Question 32

Q

Haut Medoc typical style

Answer

A

High CS

Blackcurrant with cedar from oak

Grippy tannins when young

Long aging potential

Question 33

Q

Pessac Leognan typical style

Answer

A

CS (from gravel)

Lighter and more fragrant than Haut Medoc

Question 34

Q

Graves typical style

Answer

A

Similar to PL

Less concentrated and complex

More Merlot

Question 35

Q

Saint Emilion soils

Answer

A

Warm, well drained gravel and limestone (Plateau north and west of SE)

Clay limestone (Escarpment to south and east)

Sandy (foot of escarpment)

Question 36

Q

Premium Saint Emilion typical style

Answer

A

Medium to high tannin

Soft and rich mouthfeel

Red berry and plum

Tobacco and cedar as evolve

Question 37

Q

Pomerol typical style

Answer

A

Richer and spicier than SE

Blackberry

Question 38

Q

Vin de garage

Answer

A

Right Bank

Full bodied and incredibly ripe

Tiny quantities from small plots

Garagistes

Question 39

Q

Cotes de Bordeaux appellations

Answer

A

Blaye

Cadillac

Castillon

Francs

Question 40

Q

Cotes de Bordeaux typical style

Answer

A

Merlot based

Early drinking

Question 41

Q

Premieres Cotes de Bordeaux

Answer

A

Sweet wine

Not part of CdB

Question 42

Q

Entre Deux Mers style

Answer

A

Only whites

Unoaked SB

Question 43

Q

Pessac Leognan typical white style

Answer

A

Blend of SB and Semillon

Some new oak

Medium to full body

Toasty flavors

Question 44

Q

Passerillage

Answer

A

Leaving grapes on vine to dry and concentrate flavors

Question 45

Q

When was the first classification of Graves?

When was it revised?

How was quality judged?

How many chateaux and how are they classified?

Answer

A

1953, revised 1959.

Classification was executed via pricing, fame, and quality as judged by tasting.

A simple list of chateaux located within Pessac-Léognan that produce red, white or both types of wine.

Question 46

Q

Name the two main and two minor grapes used for white wine production in Bordeaux:

Answer

A

MAJOR: Sémillon, Sauvignon Blanc 

| MINOR: Muscadelle, Sauvignon Gris

Question 47

Q

Traditional Method sparkling wines from Bordeaux are labeled as \_\_\_

Answer

A

Cremant de Bordeaux

Question 48

Q

4 sweet white wine appellations on the eastern side of the Garonne?
 3 on the western side?

Answer

A

EASTERN: Loupiac AOC, Sainte-Croix-du-Mont AOC, Cadillac AOC, Premieres Cotes de Bordeaux AOC.
 
 WESTERN: Sauternes AOC, Barsac AOC, Graves Superieur AOC

Question 49

Q

In which recent vintage did Chateau d'Yquem choose not to produce any wine?

Why?

Answer

A

2012

A poor vintage in Sauternes, particularly in October, proved too much for the grapevines, and the wines did not pass the house's strict taste tests for quality.

Question 50

Q

When was the classification of Sauternes?

What are the different levels within the classification?

Provide 2 examples from each tier:

Answer

A

1855.

Superior First Growth (Premier Cru Superieur); Chateau d'Yquem ONLY.

First Growth (Premier Cru Classé); Chateau Rieussec, Chateau Guiraud, Chateau Suduiraut.

Second Growth (Deuxieme Cru Classé); Chateau Doisy-Daëne, Chateau Lamothe.

Question 51

Q

4 Factors that make Chateau d'Yquem Sauterns such high quality / so expensive?

Answer

A

1. High proportion of Sémillon in the blend, which is more susceptible to Botrytis, prized for its ageability and ability to develop complex honey/toast flavors.

2. High proportion of new oak barriques used for aging (100%).

3. Highest classification level (Premier Cru Superieur) in Sauternes.

4. Very low yields (commonly <10hl/ha) increase concentration of flavors and limit supply (increasing scarcity and raising production costs / market prices).

Question 52

Q

Entre-deux-Mers AOC translates to: 
Why?

Produces which kind of wine, from which principal grapes?

Max. yield?

Typical characteristics of wine:

Answer

A

"Between two seas", because it is situated between the Dordogne river to the north, and Garonne to the west and south.

Produces white wine only; Sauvignon Blanc, Sémillon, Muscadelle, Sauvignon Gris.

Max. yield: 65hl/ha.

Wines typically show light flavor intensity, acceptable - good quality, inexpensive - mid-priced.

Question 53

Q

How does the size of Entre-deux-Mers AOP compare to Bordeaux overall?

Answer

A

Second-largest appellation in terms of ha, but still much smaller than Bordeaux AOC.

Question 54

Q

Identify the appellations in the map below:

Answer

A

1. Pessac-Léognan 

2. Graves 
3. Graves-Supérieures 
4. Barsac 
5. Sauternes 
6. Entre-deux-Mers 
7. Prémieres Cotes-de-Bordeaux 
8. Cadillac Cotes-de-Bordeaux 
9. Loupiac 
10. Sainte-Croix-du-Mont

Question 55

Q

Identify the appellations in the map below:

Answer

A

1. Médoc 

2. Saint-Éstephe 
3. Pauillac 
4. Haut-Médoc 
5. Saint-Julien 
6. Listrac-Médoc 
7. Moulis 
8. Margaux

Question 56

Q

Identify the appellations in the map below:

Answer

A

1. Blaye Cotes-de-Bordeaux 

2. Cotes de Bourg 
3. Lalande-de-Pomerol 
4. Pomerol 
5. Saint-Emilion 
6. Francs Cotes-de-Bordeaux 
7. Castillon Cotes-de-Bordeaux

Question 57

Q

Which two rivers border Sauternes AOC?

How do these rivers and other weather conditions influence the likelihood of Botrytis to occur (2)?

Answer

A

The Garonne and the Ciron.

The cold Ciron meets the warm Garonne, producing morning mists.

The mists burn off by the middle of the day, then the warming afternoon sun dries the grapes and prevents the development of grey rot.

Question 58

Q

What types of wine are made in the Cotes-de-Bordeaux AOC?

When was the appellation created and where is it located?

What are the 5 sub-zones?

Max. yields for red wines?

Answer

A

Red / White

Created in 2009, located on the R Bank and within Entre-Deux-Mers.

Blaye / Cadillac / Francs / Castillon / (Sainte Foy)

55 hl/ha (52 if sub-zone name is appended)

Question 59

Q

What do the 3 maingrapes used for Sauternes / other sweet wine productioncontribute to the wine?

Why do top estates tend to use a higher proportion of Sémillon in their blend (2)? 2 eg.s of such estates?

Answer

A

Sauvignon Blanc: 
Grassy, gooseberry flavors. 
High acidity.

Sémillon: 
High susceptibility to Botrytis. 
Honey / Dried fruit (lemon, peach) flavors that develop w/age (vs. Sauvignon Blanc). 
Waxy texture.

Muscadelle: 
Very prone to Botrytis. 
Provides flowery, grapey notes.

Sémillon is more susceptible to Botrytis, making it more difficult to work with, but more adept at contributing signature flavors to Sauternes. 
Prized for its ageability.

e.g. Ch. d'Yquem / Ch. Climens

Question 60

Q

What do Sauvignon Blanc (3) and Sémillon (4) bring to thedrywhite wines of Bordeaux?

Answer

A

Sauvignon Blanc: 
High acidity. 
Gooseberry, grassy aromas/flavors. 
Worldwide popularity means more varietal / dominant SB white wines are being made in Bordeaux.

Sémillon: 
Low-Med. intensity of aromas, weight, body. 
Med. acidity. 
Softens high acidity and intense flavors of SB. 
Strong affinity for vanilla / spice flavors from new oak aging.

Question 61

Q

What aromas and flavours would you expect from wines of Haut-Medoc?

Answer

A

A core of blackcurrant fruit with cedar notes from Oak. Grippy Tannins

Question 62

Q

Put the following wines in order of price and quality, lowest to highest

St Emilion,

St Emilion Satellites,

St Emilion Grand Cru Classé ,

St Emilion Premier Grand Cru Classé A,

St Emilion Premier Grand Cru Classé B

Answer

A

St Emilion Satellites,

St Emilion,

St Emilion Grand Cru Classé,

St Emilion Premier Grand Cru Classé B,

St Emilion Premier Grand Cru Classé A

Question 63

Q

How many chateaux are currently ranked as St.-Emilion Premier Grand Cru Classé A?

What about B?

What about Grand Crus Classé?

Answer

A

4

14

64

Question 64

Q

How many 3rd growth chateaux are there in Pauillac?

Answer 63

A

1953

Answer 64

A

Lussac,

St-Georges,

Montagne,

Puisseguin

Answer 65

A

Petit Verdot

Answer 66

A

Semillon, Sauvignon Blanc

Minor - Muscadelle

Answer 67

A

Crémant de Bordeaux

Answer 68

A

Atlantique IGP

Answer 69

A

Loupiac,Ste-Croix-du-Mont, andCadillac.

Answer 70

A

2012

A poor vintage in Sauternes, particularly in October, proved too much for the grapevines, and the wines did not pass the house's strict taste tests for quality.

Answer 71

A

Medoc

Haut-Medoc

St.-Estephe

Pauillac

St.-Julien

Listrac-Medoc

Moulis-en-Medoc

Margaux

Answer 72

A

Pessac-Leognan

Answer 73

A

St. Emilion and Pomerol

Answer 74

A

Sweet white wines.

Answer 75

A

Entre-Deux-Mers, Bordeaux.

Sweet white wines.

Answer 76

A

An annual event where Bordeaux wines are offered as futures.

Answer 77

A

Chateau Pétrus

Chateau Le Pin

Chateau Lafleur

Vieux-Chateau-Certan

Chateau Trotanoy

Answer 78

A

The Garonne

The Ciron

Answer 79

A

Color, Tannins,Power, structure and longevity.

Answer 80

A

Bas-Medoc

Answer 81

A

Blaye: Red wines only, at least 50% Cabernet Sauvignon, Cabernet Franc and Merlot

Cotes de Blaye: White wines only, mostly ugni blanc and colombard.

Answer 82

A

Chateau Angelus

Answer 83

A

1955

Answer 84

A

Clerc-Milon: 5th Growth, Pauillac

Lascombes: 2nd Growth, Margaux

Talbot: 4th Growth, St-Julien

Palmer: 3rd Growth, Margaux

Answer 85

A

Full-bodied red wine based on Merlot w/some Cabernet Franc.

Med-High tannins

Soft, rich mouthfeel

Complex red berry fruit/plum aromas that evolve into tobacco/cedar.

Answer 86

A

Drainage channels, like those found in Bordeaux.

Answer 87

A

Semillon: thin-skinned, susceptible to Botrytis, ages well.

Sauvignon Blanc: acidity and flavors.

Muscadelle: aromas of exotic perfume.

Answer 88

A

Margaux

Pauillac

Answer 89

A

Pessac-Leognan

Answer 90

A

Blaye, Francs, Castillon, Cadillac, SainteFoy

Answer 91

A

2009

Chateau La Mission Haut Brion

Answer 92

A

In a moderate-high % of new oak barrels for up to 2years.

Answer 93

A

Good drainage, so water isn't retained.

Gravel soils tend to be warming.

Answer 94

A

Chateau Ausone

Chateau Cheval Blanc

Chateau Pavié

Chateau Angelus

Answer 95

A

Margaux: Dry Red

Pomerol: Dry Red

Sauternes: Sweet White

Pessac-Leognan: Dry Red/White

Entre-Deux-Mers: Dry White

Answer 96

A

More tannic than Merlot, less muscular and assertive than Cabernet.

Herbal spice and red fruit aromatics.

Answer 97

A

The Gulf Stream

Answer 98

A

Chateau Gilette.

Sauternes.

It is aged only in concrete, no oak.

Answer 99

A

Pessac-Leognan

Answer 100

A

Chateau Margaux

Answer 101

A

1. Rain can disrupt flowering and fruit set

2. Dampness can promote rot

3. Rain at harvest time can dilute flavours

Coastal pine forests.

Answer 102

A

Chateau Palmer

Answer 103

A

Cotes de Bourg.

Answer 104

A

Gravel mounds in Bordeaux uncovered by the Dutch during their drainage work in the 1600's.

Answer 105

A

1. Medoc

2. Fronsac

3. Pomerol

4. Barsac

5. Sauternes

Answer 106

A

Sauternes, Barsac, Fargues, Preignac, and Bommes.

Answer 107

A

The Côtes: Steep, limestone slopes.

The Graves: Gravelly, limestone plateau similar to Medoc.

Answer 108

A

A mixture of sand, gravel and light clay is known as "boulbenes".

Answer 109

A

England

Answer 110

A

3 Major: Semillon,Sauvignon Blanc,Muscadelle.

3 Minor: Ugni Blanc, Merlot Blanc, Colombard.

Answer 111

A

Left bank predominately gravelly

Right bank predominately clay / limestone with gravelly outcrops

Answer 112

A

Chateau Petrus

Answer 113

A

Adds softness and fleshy, juicy texture.

Answer 114

A

In 225 ltr Barriques,usually a mix of new and old oak.

Red: Up to 2 years in barrel.

White: 12-16 months in barrel.

Answer 115

A

Bordeaux Rosé or Bordeaux Clairet

Answer 116

A

A group of small châteaux making powerfully ripe and polished modern wines from just a handful of acres.

Le Pin in Pomerol.

Valandraud and La Mondotte in St-Émilion.

Answer 117

A

11.5%

Answer 118

A

Chateau Latour

Answer 119

A

Low continentality, low diurnal, rain all year long

Answer 120

A

Brokers of wine who supplied the chateaux with financial backing in exchange for control over the actual trading of wine.

Answer 121

A

Moderate Maritime

45th Parallel

Answer 122

A

Merlot

Answer 123

A

2012

Answer 124

A

Sauvignon Blanc

Cabernet Franc

Answer 125

A

A deeper coloured Rose wine with fuller body made by longer maceration.

a darker, more aromatic style of rosé that evokes the original claret wines shipped to England in the Middle Ages.

Answer 126

A

2006

Chateau La Mission Haut-Brion

Answer 127

A

Cabernet Sauvignon-based wines that are structured and long-lived.

Chateau Latour, Chateau Mouton-Rothschild, Chateau Lafite-Rothschild.

Answer 128

A

12% abv

45g/L

Answer 129

A

Bordeaux

Answer 130

A

Sauternes

Barsac

Cerons

Answer 131

A

Bordeaux/Medoc

Answer 132

A

Coulure: Uneven set.Occurs when a significant number of berries do not set after flowering. Caused by cold weather during flowering or mineral deficiency.

Millerandage: "Hens and Chicks" or Uneven ripening.Grape clusters with berries that vary in size and number of seeds. Caused by cold weather at flowering, mineral deficiency, or disease.

Answer 133

A

A synonym for Cabernet Franc on the Right Bank

Answer 134

A

Cabernet Sauvignon,

Merlot,

Cabernet Franc,

Petit Verdot,

Malbec,

Carmenére.

Answer 135

A

5th Growth, Pauillac.

Answer 136

A

225

Answer 137

A

Pomerol tends to be richer with a spicier blackberry fruit character

Answer 138

A

It was a salt marsh and pine forest.

Dutch engineers drained the marshes in the mid-17th Century and discovered beds of gravel underneath.

Answer 139

A

A spray applied to vines in oder to prevent fungal disease.

Lime, copper sulfate, water.

Answer 140

A

Soussans, Margaux, Cantenac, Labarde and Arsac.

Answer 141

A

1855 classification

Crus Classé

Napoleon III

Record of the prices each property's wine commanded; the higher the price, the higher the ranking.

Answer 142

A

Côt: Cahors

Pressac: Bordeaux Right Bank

Auxerrois: Loire Valley

Answer 143

A

The Dordogne

Answer 144

A

French term for leaving grapes on the vine past normal harvest so that they dry up and concentrate their flavours

Answer 145

A

Right Bank: Pressac

Cahors: Côt

Loire Valley: Auxerrois

Answer 146

A

Gravelly, slightly more sandy towards the south.

Answer 147

A

Bordeaux/Pomerol

Answer 148

A

Château Léoville Las Cases: 2nd Growth, St-Julien

Château Cos d’Estournel: 2nd Growth: St-Estephe

Château Duhart-Milon-Rothschild: 4th Growth, Pauillac

Answer 149

A

Bordeaux - St. Emilion

Answer 150

A

Red - 5 White 3

Answer 151

A

Color, depth and exotic perfume;

Answer 152

A

Pomerol

Answer 153

A

Pauillac

Answer 154

A

2005

2009

2010

2015

2016

Answer 155

A

Superior has slightly stricter appelation rules and has a higher alcohol content than plain Bordeaux

Answer 156

A

A more elegant style.

Answer 157

A

Often described as feminine, with an emphasis on floral bouquet, exotic character and finesse.

Answer 158

A

Sturdy and full-bodied, with a slightly higher percentage of Merlot.

Answer 159

A

-Latour

-Lafite-Rothschild

-Mouton-Rothschild (not originally classified as a First Growth in 1855, later added in 1973)

-Margaux

-Haut-Brion

Answer 160

A

Sauternes.

Chateau Lafite-Rothschild

Answer 161

A

Cru Artisan and Cru Bourgeois.

Cru Artisan: Reserved for smaller estates (smaller than 5 ha), the list is reviewed every 10 years. Wines must be from 1 of the 8 Medoc communes.

Cru Bourgeois: A superior designation that must be applied for each year; applies only to the individual wine and not the entire estate. Wines must be from 1 of the 8 Medoc communes.

Answer 162

A

It forms part of the appellation system.

Answer 163

A

Clay, Sand and Gravel.

Subsoil: Iron pan and Rich Clay (Crasse de Fer / literally "Iron Dirt/Grime")

Answer 164

A

5th Growth, Pauillac

Answer 165

A

St. Emilion

Answer 166

A

Merlot

Answer 167

A

2nd Growth / St.-Julien

Answer 168

A

3rd Growth / Margaux

Answer 169

A

2nd Growth / St.-Estephe

Answer 170

A

Pessac - Leognan

It is the oldest Chateau in Bordeaux, celebrating its 700th harvest in 2006.

Answer 171

A

2nd Growth / Pauillac

Answer 172

A

-The northern end of Pauillac, close to Cos d'Estournel in St-Estephe.

1. Hillsides around the chateau.

2. "Les Carruades" plateau to the west.

3. 4.5 ha in St-Estephe (technically entitles to the Pauillac appellation.)

Answer 173

A

Chateau Lafite-Rothschild: Very northern end of Pauillac, near St-Estephe.

Chateau Latour: Very southern end, near St - Julien.

Wines from Lafite-Rothschild tend to be smooth, finessed, perfumed, polished.

Those from Latour trend towards firmness, solidity, power.

Answer 174

A

1990/1989/1985 /1982 /1970/1966/1961/1959 /1953

Answer 175

A

- Rise of Robert Parker as an unequivocally influential critic. Identified the importance of the vintage, encouraged people to buy as much 1982 as they could.

- This brought a huge cash-flow into Bordeaux, marking the end of the "Old Era" and the beginning of Modern Bordeaux; producers began focusing on power and richness, leading to more manipulation of the wines and attempts to recreate this historic vintage.

-Long, hot, dry year yielding rich, ripe, opulent wines.

Answer 176

A

- A French oenologist known as the "forefather of modern oenology."

- Encouraged winemakers in Bordeaux to harvest later (they had been harvesting earlier to avoid rot), limit yields, use only the best fruitand pursue a richer, riper style of wine that elevated quality over quantity.

- Also encouraged winemakers to create 2nd and 3rd labels, made with grapes that were of lesser quality.

Answer 177

A

- Very slow to mature; highly tannic in youth.

- Remarkably consistent, equally impressive in vintages considered great, average or even disappointing.

Answer 178

A

- Iron-rich clay soils (crasse de fer) give the wines power and structure.

- Clay helps retain water, creates a cooler mesoclimate ideal for early-ripening Merlot.

- Average age of vines = 45 years.

- Located on a gentle slope which aids in draining.

Answer 179

A

Almost entirely Merlot, whereas much of Right Bank wine is Merlot blended with Cabernet Franc.

Answer 180

A

A core of blackcurrant fruit with cedar notes from Oak. Grippy Tannins

Answer 181

A

St Emilion Satellites,

St Emilion,

St Emilion Grand Cru Classé,

St Emilion Premier Grand Cru Classé B,

St Emilion Premier Grand Cru Classé A

Answer 182

A

4

14

64

Answer 183

A

1953

Answer 184

A

Lussac,

St-Georges,

Montagne,

Puisseguin

Answer 185

A

Petit Verdot

Answer 186

A

Semillon, Sauvignon Blanc

Minor - Muscadelle

Answer 187

A

Crémant de Bordeaux

Answer 188

A

Atlantique IGP

Answer 189

A

Loupiac,Ste-Croix-du-Mont, andCadillac.

Answer 190

A

2012

A poor vintage in Sauternes, particularly in October, proved too much for the grapevines, and the wines did not pass the house's strict taste tests for quality.

Answer 191

A

Medoc

Haut-Medoc

St.-Estephe

Pauillac

St.-Julien

Listrac-Medoc

Moulis-en-Medoc

Margaux

Answer 192

A

Pessac-Leognan

Answer 193

A

St. Emilion and Pomerol

Answer 194

A

Sweet white wines.

Answer 195

A

Entre-Deux-Mers, Bordeaux.

Sweet white wines.

Answer 196

A

An annual event where Bordeaux wines are offered as futures.

Answer 197

A

Chateau Pétrus

Chateau Le Pin

Chateau Lafleur

Vieux-Chateau-Certan

Chateau Trotanoy

Answer 198

A

The Garonne

The Ciron

Answer 199

A

Color, Tannins,Power, structure and longevity.

Answer 200

A

Bas-Medoc

Answer 201

A

Blaye: Red wines only, at least 50% Cabernet Sauvignon, Cabernet Franc and Merlot

Cotes de Blaye: White wines only, mostly ugni blanc and colombard.

Answer 202

A

Chateau Angelus

Answer 203

A

1955

Answer 204

A

Clerc-Milon: 5th Growth, Pauillac

Lascombes: 2nd Growth, Margaux

Talbot: 4th Growth, St-Julien

Palmer: 3rd Growth, Margaux

Answer 205

A

Full-bodied red wine based on Merlot w/some Cabernet Franc.

Med-High tannins

Soft, rich mouthfeel

Complex red berry fruit/plum aromas that evolve into tobacco/cedar.

Answer 206

A

Drainage channels, like those found in Bordeaux.

Answer 207

A

Semillon: thin-skinned, susceptible to Botrytis, ages well.

Sauvignon Blanc: acidity and flavors.

Muscadelle: aromas of exotic perfume.

Answer 208

A

Margaux

Pauillac

Answer 209

A

Pessac-Leognan

Answer 210

A

Blaye, Francs, Castillon, Cadillac, SainteFoy

Answer 211

A

2009

Chateau La Mission Haut Brion

Answer 212

A

In a moderate-high % of new oak barrels for 18-36 months

Answer 213

A

Good drainage, so water isn't retained.

Gravel soils tend to be warming.

Answer 214

A

Chateau Ausone

Chateau Cheval Blanc

Chateau Pavié

Chateau Angelus

Answer 215

A

Margaux: Dry Red

Pomerol: Dry Red

Sauternes: Sweet White

Pessac-Leognan: Dry Red/White

Entre-Deux-Mers: Dry White

Answer 216

A

More tannic than Merlot, less muscular and assertive than Cabernet with med+ to high acidity

Herbal spice and red fruit aromatics.

Answer 217

A

The Gulf Stream

Answer 218

A

Chateau Gilette.

Sauternes.

It is aged only in concrete, no oak.

Answer 219

A

Pessac-Leognan

Answer 220

A

Chateau Margaux

Answer 221

A

1. Rain can disrupt flowering and fruit set

2. Dampness can promote rot

3. Rain at harvest time can dilute flavours

Coastal pine forests.

Answer 222

A

Chateau Palmer

Answer 223

A

Cotes de Bourg.

Answer 224

A

Gravel mounds in Bordeaux uncovered by the Dutch during their drainage work in the 1600's.

Answer 225

A

1. Medoc

2. Fronsac

3. Pomerol

4. Barsac

5. Sauternes

Answer 226

A

Sauternes, Barsac, Fargues, Preignac, and Bommes.

Answer 227

A

The Côtes: Steep, limestone slopes.

The Graves: Gravelly, limestone plateau similar to Medoc.

Answer 228

A

A mixture of sand, gravel and light clay is known as "boulbenes".

Answer 229

A

England

Answer 230

A

3 Major: Semillon,Sauvignon Blanc,Muscadelle.

3 Minor: Ugni Blanc, Merlot Blanc, Colombard.

Answer 231

A

Left bank predominately gravelly

Right bank predominately clay / limestone with gravelly outcrops

Answer 232

A

Chateau Petrus

Answer 233

A

Adds softness and fleshy, juicy texture.

Answer 234

A

In 225 ltr Barriques,usually a mix of new and old oak.

Red: Up to 2 years in barrel.

White: 12-16 months in barrel.

Answer 235

A

Bordeaux Rosé or Bordeaux Clairet

Answer 236

A

A group of small châteaux making powerfully ripe and polished modern wines from just a handful of acres.

Le Pin in Pomerol.

Valandraud and La Mondotte in St-Émilion.

Answer 237

A

11.5%

Answer 238

A

Chateau Latour

Answer 239

A

Low continentality, low diurnal, rain all year long

Answer 240

A

Brokers of wine who supplied the chateaux with financial backing in exchange for control over the actual trading of wine.

Answer 241

A

Moderate Maritime

45th Parallel

Answer 242

A

Merlot

Answer 243

A

2012

Answer 244

A

Sauvignon Blanc

Cabernet Franc

Answer 245

A

A deeper coloured Rose wine with fuller body made by longer maceration.

a darker, more aromatic style of rosé that evokes the original claret wines shipped to England in the Middle Ages.

Answer 246

A

2006

Chateau La Mission Haut-Brion

Answer 247

A

Cabernet Sauvignon-based wines that are structured and long-lived.

Chateau Latour, Chateau Mouton-Rothschild, Chateau Lafite-Rothschild.

Answer 248

A

12% abv

45g/L

Answer 249

A

Bordeaux

Answer 250

A

Sauternes

Barsac

Cerons

Answer 251

A

Bordeaux/Medoc

Answer 252

A

Coulure: Uneven set.Occurs when a significant number of berries do not set after flowering. Caused by cold weather during flowering or mineral deficiency.

Millerandage: "Hens and Chicks" or Uneven ripening.Grape clusters with berries that vary in size and number of seeds. Caused by cold weather at flowering, mineral deficiency, or disease.

Answer 253

A

A synonym for Cabernet Franc on the Right Bank

Answer 254

A

Cabernet Sauvignon,

Merlot,

Cabernet Franc,

Petit Verdot,

Malbec,

Carmenére.

Answer 255

A

5th Growth, Pauillac.

Answer 256

A

225

Answer 257

A

Pomerol tends to be richer with a spicier blackberry fruit character

Answer 258

A

It was a salt marsh and pine forest.

Dutch engineers drained the marshes in the mid-17th Century and discovered beds of gravel underneath.

Answer 259

A

A spray applied to vines in oder to prevent fungal disease.

Lime, copper sulfate, water.

Answer 260

A

Soussans, Margaux, Cantenac, Labarde and Arsac.

Answer 261

A

1855 classification

Crus Classé

Napoleon III

Record of the prices each property's wine commanded; the higher the price, the higher the ranking.

Answer 262

A

Côt: Cahors

Pressac: Bordeaux Right Bank

Auxerrois: Loire Valley

Answer 263

A

The Dordogne

Answer 264

A

French term for leaving grapes on the vine past normal harvest so that they dry up and concentrate their flavours

Answer 265

A

Right Bank: Pressac

Cahors: Côt

Loire Valley: Auxerrois

Answer 266

A

Gravelly, slightly more sandy towards the south.

Answer 267

A

Bordeaux/Pomerol

Answer 268

A

Château Léoville Las Cases: 2nd Growth, St-Julien

Château Cos d’Estournel: 2nd Growth: St-Estephe

Château Duhart-Milon-Rothschild: 4th Growth, Pauillac

Answer 269

A

Bordeaux - St. Emilion

Answer 270

A

Red - 5 White 3

Answer 271

A

Color, depth and exotic perfume;

Answer 272

A

Pomerol

Answer 273

A

Pauillac

Answer 274

A

2005

2009

2010

2015

2016

Answer 275

A

Superior has slightly stricter appelation rules and has a higher alcohol content than plain Bordeaux

Answer 276

A

A more elegant style.

Answer 277

A

Often described as feminine, with an emphasis on floral bouquet, exotic character and finesse.

Answer 278

A

Sturdy and full-bodied, with a slightly higher percentage of Merlot.

Answer 279

A

-Latour

-Lafite-Rothschild

-Mouton-Rothschild (not originally classified as a First Growth in 1855, later added in 1973)

-Margaux

-Haut-Brion

Answer 280

A

Sauternes.

Chateau Lafite-Rothschild

Answer 281

A

Cru Artisan and Cru Bourgeois.

Cru Artisan: Reserved for smaller estates (smaller than 5 ha), the list is reviewed every 10 years. Wines must be from 1 of the 8 Medoc communes.

Cru Bourgeois: A superior designation that must be applied for each year; applies only to the individual wine and not the entire estate. Wines must be from 1 of the 8 Medoc communes.

Answer 282

A

It forms part of the appellation system.

Answer 283

A

Clay, Sand and Gravel.

Subsoil: Iron pan and Rich Clay (Crasse de Fer / literally "Iron Dirt/Grime")

Answer 284

A

5th Growth, Pauillac

Answer 285

A

St. Emilion

Answer 286

A

Merlot

Answer 287

A

2nd Growth / St.-Julien

Answer 288

A

3rd Growth / Margaux

Answer 289

A

2nd Growth / St.-Estephe

Answer 290

A

Pessac - Leognan

It is the oldest Chateau in Bordeaux, celebrating its 700th harvest in 2006.

Answer 291

A

2nd Growth / Pauillac

Answer 292

A

-The northern end of Pauillac, close to Cos d'Estournel in St-Estephe.

1. Hillsides around the chateau.

2. "Les Carruades" plateau to the west.

3. 4.5 ha in St-Estephe (technically entitles to the Pauillac appellation.)

Answer 293

A

Chateau Lafite-Rothschild: Very northern end of Pauillac, near St-Estephe.

Chateau Latour: Very southern end, near St - Julien.

Wines from Lafite-Rothschild tend to be smooth, finessed, perfumed, polished.

Those from Latour trend towards firmness, solidity, power.

Answer 294

A

1990/1989/1985 /1982 /1970/1966/1961/1959 /1953

Answer 295

A

- Rise of Robert Parker as an unequivocally influential critic. Identified the importance of the vintage, encouraged people to buy as much 1982 as they could.

- This brought a huge cash-flow into Bordeaux, marking the end of the "Old Era" and the beginning of Modern Bordeaux; producers began focusing on power and richness, leading to more manipulation of the wines and attempts to recreate this historic vintage.

-Long, hot, dry year yielding rich, ripe, opulent wines.

Answer 296

A

- A French oenologist known as the "forefather of modern oenology."

- Encouraged winemakers in Bordeaux to harvest later (they had been harvesting earlier to avoid rot), limit yields, use only the best fruitand pursue a richer, riper style of wine that elevated quality over quantity.

- Also encouraged winemakers to create 2nd and 3rd labels, made with grapes that were of lesser quality.

Answer 297

A

- Very slow to mature; highly tannic in youth.

- Remarkably consistent, equally impressive in vintages considered great, average or even disappointing.

Answer 298

A

- Iron-rich clay soils (crasse de fer) give the wines power and structure.

- Clay helps retain water, creates a cooler mesoclimate ideal for early-ripening Merlot.

- Average age of vines = 45 years.

- Located on a gentle slope which aids in draining.

Answer 299

A

Almost entirely Merlot, whereas much of Right Bank wine is Merlot blended with Cabernet Franc.

Answer 300

A

<ul>
<li>Merlot (56%)

<ul>
<li>Progeny of Cabernet Franc</li>
<li>Early flowering (frost risk), coulure risk and prone to rot</li>
<li>Responds to damp, cool soils that retain moisture (St Emilion, Pomerol, Entre deux Mers)</li>
<li>dominant in Right bank and in the cooler northern Medoc (St Estephe)</li>
<li>Medium to full bodied (full bodied in top estates) and medium tannins</li>
<li>Flavours – medium to pronounced intensity fruit- strawberry, red plum with herbaceous flavours in cooler years – cooked blackberry, black plum in hotter years)</li>
<li>medium to high alcohol</li>
</ul>
</li>
</ul>

Answer 301

A

· Cabernet Sauvignon (20%)

o Progeny of Cabernet Franc and Sauvignon Blanc

o Small sized berries with thick skin and large pips – concentrated phenolics

o Long Ageing potential and affinity for oak

o Moderate yields, deep coloured, tannic, full bodied with pronounced intensity violet, blackcurrant, black cherry flavours, aromas: tomato leaf, herbaceous, menthol

o Medium alcohol and high acidity/tannins

o dominant in Left bank

Answer 302

A

<ul>
<li>Cabernet Franc (10%)

<ul>
<li>Co parent of Cabernet Sauvignon and Merlot</li>
<li>Prefers cool inland climates</li>
<li>A role in Left bank but larger role in Right bank wines</li>
<li>Buds and matures early, hence easier to ripen fully than Cabernet Sauvignon</li>
<li>Earlier maturing than Cabernet Sauvignon</li>
</ul>
</li>
</ul>

Contributes light-medium body, high acidity, medium to pronounced intensity red fruit (redcurrant, raspberry), floral (violet) aromas – and leafy aromas if not fully ripened with medium tannins

Answer 303

A

<ul>
<li>Petit Verdot (1%)

<ul>
<li>Late ripening – later than Cabernet Sauvignon</li>
<li>Thick skinned, disease resistant</li>
<li>Makes concentrated, tannic, spicy, deeply coloured wines in riper seasons</li>
<li>Out of favour but a valuable contributor in warmer seasons with its tannic structure and powerful flavours</li>
<li>Generally less than 5% of a Bordeaux blend</li>
</ul>
</li>
</ul>

Answer 304

A

<ul>
<li>Cot/Malbec (1%)

<ul>
<li>Sensitive to coulure, frost, downy mildew and rot!</li>
<li>Not in favour in Bordeaux</li>
<li>Typically, the wines have:
<ul>
<li>Medium to pronounced levels of violet, red/dark plum fruit</li>
<li>Med to medium + acidity, medium to high tannins</li>
<li>Very deep colour – deep ruby to purple</li>
</ul>
</li>
<li>Has the disadvantages of Merlot in cooler seasons without the elegant flavours</li>
</ul>
</li>
</ul>

Answer 305

A

<ul>
<li>Semillon (6%)
<ul>
<li>Mid ripening varietal</li>
<li>Thin skinned - susceptible to botrytis/noble rot</li>
<li>Can carry high yields</li>
<li>Wines:
<ol>
<li>Light intensity apple, lemon – and if under ripe grassy flavours</li>
<li>With a medium body, medium alcohol, medium to medium + acidity</li>
</ol>
</li>
<li>Golden/copper toned grape variety</li>
<li>Easy to cultivate, vigorous, resistant to coulure & disease</li>
<li>Used in Bordeaux:
<ol>
<li>Bordeaux AOC dry whites from Entre-deux-Mers</li>
<li>Often blended with Sauvignon Blanc in dry wines (Graves)</li>
<li>Adds richness, colour and pronounced honey and dried fruits notes in sweet unfortified wines (Sauternes, Barsac) – and it also moderates the more intense flavours and high acidity of Sauvignon Blanc in these wines</li>
</ol>
</li>
</ul>
</li>
</ul>

Answer 306

A

<ul>
<li>Sauvignon Blanc (6%)

<ul>
<li>Green skinned</li>
<li>Buds early and ripens early</li>
<li>Vigorous rootstock – use low vigour rootstock and canopy management</li>
<li>Wines:
<ol>
<li>Grassy, green fruits, elderflower with high acidity, light-medium body</li>
<li>Blended with Semillon to give high acidity and intense aromatic flavours</li>
</ol>
</li>
</ul>
</li>
</ul>

Answer 307

A

<ul>
	<li>Muscadelle (1%)
	<ul>
		<li>Minor constituent in sweet white wines</li>
		<li>Used exclusively in blends to add fruitiness (grape aromas/muscat) and perfume</li>
	</ul>
	</li>
</ul>

Answer 308

A

<ul>
<li>Size: 110,000ha = #1 AOC area under vine in France before Rhône</li>
<li>Has been a recent reduction in total vineyard area – govt. sponsored vine pull scheme – oversupply of basic Bordeaux AOC wines</li>
<li>Concentration of ownership with:</li>
</ul>

<ul>
<li>Avg holding going from 5ha in 1987 to 14.5ha in 2011</li>
<li>23% biggest vineyard owners own 64% of vineyards</li>
</ul>

Answer 309

A

Vineyard methods:

<ul>
<li>Guyot training system – CANE PRUNING:

<ul>
<li>single arm (St Émilion)</li>
<li>or double arm (Médoc) on low wires</li>
</ul>
</li>
<li>Vine density 4,500 - 10,000 vines/ha
<ul>
<li>Density is higher on top estates where land is expensive and the low fertility of the soil and moderate climate help to control vigour</li>
<li>Specialised equipment is needed to manage these vineyards</li>
</ul>
</li>
<li>Easy mechanization because flat land</li>
</ul>

<ul>
<li>Majority of vineyards harvested by machine excl. for sweet wine for bunch selection and triage</li>
<li>Canopy management is needed due to the disease pressure of a humid maritime climate
<ul>
<li>Leaf removal – generally later in the season to avoid burning the bunches</li>
<li>Bunch thinning
<ul>
<li>to allow better sunlight onto the bunches, less overlapping and control yield</li>
<li>not popular anymore – instead aim to prune to lower bud numbers to lower yield</li>
</ul>
</li>
</ul>
</li>
</ul>

Answer 310

A

50 hL/ha

Answer 311

A

<ul>
	<li>Grapes selection at harvest:
	<ul>
		<li>Only for high quality wines
		<ul>
			<li>Firstly in the vineyard by the hand pickers</li>
			<li>Secondly at the winery (“<strong>triage</strong>”) – on a sorting table or optical sorter</li>
		</ul>
		</li>
		<li>At high end wineries they aim to pick separately where they have differences in quality levels so they can high grade the fruit into individual small parcels</li>
	</ul>
	</li>
</ul>

Answer 312

A

<ul>
<li>Fermentation
<ul>
<li>Almost always destemmed</li>
<li>In closed vats (Cuves) with pump overs normally</li>
<li>Cultured yeasts used</li>
<li>Different vessels – wood, SSteel and Concrete</li>
<li>Temperature control – higher than new world – up to 30 degrees max.</li>
<li>Early drinking styles:
<ul>
<li>Mid-range fermentation temperatures</li>
<li>Short time on skins after fermentation, 5-7 days</li>
<li>Achieves good primary fruit without too much tannin extraction</li>
</ul>
</li>
<li>Ageworthy styles
<ul>
<li>Mid-range to warm fermentation temperatures</li>
<li>14-30 days on skins after fermentation</li>
<li>This allows more tannin extraction and structure to the wine</li>
</ul>
</li>
<li>Sometimes extended maceration for colour and tannins</li>
</ul>
</li>
</ul>

Answer 313

A

· Pressing

• The free run juice is drained off

• Pressing using pneumatic presses, modern vertical or hydraulic presses

The press wine (like the free run) is put into a 225 litre barrel (barrique)

Answer 314

A

<ul>
<li>MLF
<ul>
<li>In tank for inexpensive wines and also because it is safer than risk MLF not going through</li>
<li>In wood – you can achieve better integration of oak into the wine – done by many top estates but run the risk of MLF not going through in barrel if too cold</li>
<li>Some wineries will heat their cellars to assist MLF to go through</li>
<li>Note: because for en primeur the wines will be tasted in Spring next year so many top estates will inoculate to ensure MLF goes through rapidly</li>
</ul>
</li>
</ul>

Answer 315

A

<ul>
<li>Maturation
<ul>
<li>Entry level
<ul>
<li>aged in stainless steel, concrete vats, large vats for 4-6 months</li>
<li>Oak chips may be added</li>
</ul>
</li>
<li>High quality
<ul>
<li>Matured in French Oak barriques</li>
<li>Mixture of first, second and third use barrels</li>
<li>Top estates will use up to 100 percent new Oak</li>
<li>Matured for 18 to 24 months, racked every three months normally</li>
<li>Some use microoxygenation instead of racking, to soften the tannins</li>
</ul>
</li>
<li>Barrel selection and handling
<ul>
<li>Winemakers normally opt for a range of coopers to add complexity</li>
<li>Level of toast is medium to medium plus</li>
</ul>
</li>
</ul>
</li>
</ul>

Answer 316

A

<ul>
<li>Blending
<ul>
<li>Most estates, if showing in the spring ‘en primeur’ tastings, blend over winter
<ul>
<li>Gives a near final blend for showing</li>
<li>Plus declassifies parcels for the 2^nd or 3^rd labels or for sale as bulk</li>
</ul>
</li>
<li>Minority of estates wait until a few months before bottling
<ul>
<li>Better able to assess each component</li>
</ul>
</li>
<li>Many of the top estates work with a winemaking consultant who primarily assists with the blending process (Michel Rolland)</li>
</ul>
</li>
</ul>

Answer 317

A

<ul>
<li>Concentration through reverse osmosis

<ul>
<li>higher alcohol, smooths harsh tannins, stablilizes colour.</li>
<li>Wines more approachable in youth. Important in cool vintages.</li>
</ul>
</li>
</ul>

Answer 318

A

<ul>
<li>two styles made in Bordeaux
<ul>
<li>deeply coloured, full bodied, traditional CLAIRET
<ul>
<li>made with younger vines or,</li>
<li>short maceration and bleeding off method, i.e. saignee</li>
<li>traditionally made with Merlot or Cabernet Sauvignon</li>
</ul>
</li>
<li>lighter coloured Rose – a newer style
<ul>
<li>more likely direct pressed off – i.e. red fruit put straight in the press and pressed off straight away</li>
</ul>
</li>
</ul>
</li>
</ul>

Answer 319

A

<ul>
<li>Botrytis works to improve quality by:
<ul>
<li>Alters considerably the flavour and aroma of the finished wine</li>
<li>Stimulates the production of glycerol</li>
<li>Slightly increases the concentration of tartaric acid</li>
<li>Reduces the water content of the grapes by over 50%</li>
<li>Increases the concentrations of sugar in grapes</li>
<li>Due to the above the wine made from botrytis affected fruit is different to just late harvest or sweetened wine</li>
<li>Key points are increased complexity of flavours, the additional texture from the glycerol, and naturally high sugar levels balanced by good levels of natural acidity</li>
</ul>
</li>
</ul>

Answer 320

A

<ul style="list-style-type:circle;">
	<li>A classed growth has many additional costs:
	<ul style="list-style-type:circle;">
		<li>Increased vine density</li>
		<li>Harvest costs</li>
		<li>Higher viticultural costs</li>
		<li>Lower yield</li>
		<li>Rigorous grape selection</li>
		<li>Barrel ageing</li>
	</ul>
	</li>
</ul>

Answer 321

A

2/3rds! with less than half of that staying in the EU

China biggest market since 2010

25%

Answer 322

A

<ul>
<li>picking – can be done by machine or by hand so long as the fruit quality is good</li>
<li>after arrival at the winery, firstly crushed or just destemmed
<ul>
<li>pressing immediately
<ul>
<li>maximum freshness, less phenolics taken into the juice</li>
</ul>
</li>
<li>or left on skins after crushed/destemmed up to 24 hours
<ul>
<li>gives more aromatic and phenolic complexity</li>
<li>need good clean grapes or else off flavours taken into the juice</li>
</ul>
</li>
</ul>
</li>
<li>Early drinking styles
<ul>
<li>Cool ferment in stainless steel tanks to maintain aromatics and freshness</li>
<li>Remain in tank (most likely racked off gross lees) for a few months</li>
<li>Then clarified, cold stabilised and bottled</li>
</ul>
</li>
<li>Premium styles
<ul>
<li>Left on fine lees for 6 to 12 months</li>
<li>Gives more weight and complexity</li>
</ul>
</li>
<li>Highest quality styles
<ul>
<li>Fermented and aged in barriques – proportion of new oak</li>
<li>Lees stirring (batonnage) to give good lees contact and avoid off flavours – struck match (sulphidic notes (which is sometimes seen as a positive style feature)</li>
</ul>
</li>
<li>On all of the above styles – MLF may or may not be blocked depending on whether the winemaker wants to keep the acidity and freshness in the wine</li>
</ul>

Answer 323

A

<ul>
<li>In the Vineyard

<ul>
<li>Yields need to be kept low in the vineyard – down to 1/3^rd of average yields</li>
<li>Achieved by pruning to low bud numbers and then bunch thinning any damaged or diseased fruit to ensure the likelihood of grey rot is minimised</li>
<li>Maximum yield is 25hL/ha – but most top estates only achieve 10hL/Ha.</li>
<li>Chateau d’Yquem is around 9 hL/Ha.</li>
<li>Picking has to be hand and well trained to only pick the noble rot affected bunches</li>
<li>Depending on the season and the end product pickers may make multiple passes through a vineyard</li>
<li>Picking may run from September to November</li>
<li>How much botrytis ends up in the wine depends on:
<ul>
<li>The seasonal conditions</li>
<li>Location of the vineyards in relation to where mists form</li>
<li>Willingness of the estates to wait for the optimum time for botrytis</li>
<li>Ability of the estate to pick in multiple passes</li>
</ul>
</li>
<li>Why is botrytis cinerea affected fruit so much better than late harvest or chaptalised wines?
<ul>
<li>Botrytis works to improve quality by:
<ul>
<li>Increases the concentrations of sugar in grapes</li>
<li>Reduces the water content of the grapes by over 50%</li>
<li>Slightly increases the concentration of tartaric acid</li>
<li>Stimulates the production of glycerol</li>
<li>Alters considerably the flavour and aroma of the finished wine</li>
</ul>
</li>
<li>Due to the above the wine made from botrytis affected fruit is different to just late harvest or sweetened wine</li>
<li>Key points are increased complexity of flavours, the additional texture from the glycerol, and naturally high sugar levels balanced by good levels of natural acidity</li>
</ul>
</li>
</ul>
</li>
</ul>

Answer 324

A

<ul>
<li>In the winery
<ul>
<li>Treated like a white wine</li>
<li>Chaptalisation is allowed in many of the regions but not used by quality focussed Chateaus</li>
<li>Fermented in a mixture of stainless steel, concrete tanks and barriques
<ul>
<li>Fermentation in top quality regions like Sauternes stops naturally once alc. reaches 14% due to the high alcohol</li>
<li>In lesser regions, like Loupiac, the fermentation may be stopped by chilling, addition of SO2 or sterile filtration</li>
</ul>
</li>
<li>Aged for varying periods in these vessels</li>
<li>Top quality wines
<ul>
<li>Typically barrel fermented – better integration of oak and fruit flavours</li>
<li>High portion of new oak and barrel aged for 18-36 months</li>
<li>Amount of new oak varies from 30 to 50 percent – but d’Yquem is 100%</li>
</ul>
</li>
<li>Lesser quality wines – stored in tank (unoaked) and released a year later</li>
</ul>
</li>
</ul>

Answer 325

A

PREMIERS CRUS – translates to ‘First Growth’

Château Haut-Brion (in Graves)

Château Latour

Château Lafite-Rothschild

Château Mouton-Rothschild (since 73 only) Château Margaux

Answer 326

A

Second growth

<ul>
<li>x 14</li>
<li>Ch. Cos d'Estournel (St-Estephe)</li>
<li>Ch. Leoville Barton (St-Julien)</li>
<li>Ch. Montrose (St-Estephe)</li>
</ul>

Answer 327

A

Third growth

<ul>
	<li>x 14</li>
	<li>Ch. Palmer (Margaux)</li>
	<li>Ch. Calon-Ségur (St-Estephe)</li>
</ul>

Fourth growth

<ul>
	<li>x 10</li>
	<li>Chateau Talbot (St-Julien)</li>
	<li>Chateau Lafon-Rochet (St-Estephe)</li>
</ul>

Fifth growth

<ul>
	<li>x 18</li>
	<li>Ch. Grand-Puy-Lacoste (Pauillac)</li>
	<li>Ch. Lynch-Bages (Pauillac)</li>
</ul>

Answer 328

A

The classification only changed once (to promote Mouton Rothschild from 2_nd to 1_st growth) since 1855 > arguments as to whether it is still reliable.

‘Cru Classe’ represents about 25% of all Medoc wine produced

All classed growths must be bottled at the estate

Answer 329

A

<ul>
	<li>From Vintage 2018:
	<ul>
		<li>Cru Bourgeois</li>
		<li>Cru Bourgeois Supérieur</li>
		<li>Cru Bourgeois Exceptionnel</li>
		<li>The term will be used for FIVE years then a new assessment done</li>
		<li>Starts with the 2018 vintage and runs from then for five years?</li>
	</ul>
	</li>
</ul>

Answer 330

A

<ol>
<li>Graves 1959 Classification</li>
</ol>

<ul>
<li>Graves first classified in 1953 then amended slightly in 1959</li>
<li>No hierarchy -> all wines are ‘cru classé’</li>
<li>16 Château with 13 reds and 9 whites (Includes Ch Haut-Brion)</li>
<li>All within the Pessac Leognan region</li>
</ul>

Answer 331

A

<ul>
<li>Red wines

~~~
<ul>
<li>Typically from Merlot</li>
<li>Medium intensity red fruit, high acidity, medium+ tannins, medium body and medium alcohol</li>
<li></li>
</ul>
</li>
<li>White wines
<ul>
<li>Increasing amounts of Sauvignon Blanc</li>
<li>Medium intensity, gooseberry and lemon fruit, medium body high acidity and medium alcohol</li>
</ul>
</li>
</ul>

~~~

Answer 332

A

<ul>
<li>Bordeaux Supérieur AOC: Bordeaux AOC +0.5%; mainly reds but can be white.

<ul>
<li>Maximum yields for Bordeaux Supérieur AOC:</li>
<li>59hL/Ha for Reds (vs. 60 hL/Ha for Bordeaux AOC)</li>
<li>Four times more Bordeaux AOC Red made than Bordeaux Supérieur red</li>
<li>Generally more concentrated and ambitious than Bordeaux AOC</li>
<li>Aged in oak for at least 10 months</li>
</ul>
</li>
</ul>

Answer 333

A

COTES DE BORDEAUX AOC

<ul>
<li>Created in 2009 for a group of appellations, right bank and entre-deux-mers</li>
<li>They are: Blaye, Castillon, Francs, Cadillac</li>
<li>Can call themselves: Blaye Cotes de Bordeaux, etc</li>
<li>For red wines – the maximum yield is 55hL/Ha and 52hL/Ha if commune name attached</li>
<li>Red wines similar in price and style to Medoc AOC</li>
<li>White wines are also allowed</li>
<li>MERLOT is the dominant varietal</li>
<li>Plus MALBEC is in 10% of its hectares – unusually high percentage</li>
</ul>

Answer 334

A

Medoc + Haut Medoc AOCs

<ul>
<li>Red wine only</li>
<li>Maximum yield is 55 hL/Ha.</li>
<li>Can only sold after mid June in the year following harvest</li>
<li>Both located on the left bank of the Gironde, north of Bordeaux</li>
</ul>

Answer 335

A

MÉDOC AOC (●) – 5,000ha / 37m btls

<ul>
<li>Was traditionally called Bas-Medoc – which means lower Medoc</li>
<li>North of St Estèphe</li>
<li>Soils predominantly clay with some gravel but not as well-drained and heavier</li>
<li>Almost equal portions of Merlot and Cabernet Sauvignon</li>
<li>Can be earthy, rustic and even a bit lean.</li>
<li>Majority sold in bulk to coops or the Bordeaux trade for generic wines</li>
<li>Some quality wines from individual Châteaux e.g. Potensac, Les Ormes Sorbet and Vieux Robin.</li>
</ul>

Answer 336

A

HAUT-MÉDOC AOC (●) – 4,500ha / 30m btls

<ul>
	<li>Just North of St Estèphe down to the outskirts of Bordeaux</li>
	<li><strong>More Gravel soils – warm and free draining</strong></li>
	<li>Cabernet Sauvignon 50%, Merlot 44%</li>
	<li>Best wines have same deep colour, concentration and ageing potential as classed growths</li>
	<li>Includes 6 communal appellations,
	<ul>
		<li>4 are famous and for red wine only @ 57hL/Ha.:
		<ul>
			<li><strong>St Estèphe</strong></li>
			<li><strong>Pauillac</strong></li>
			<li><strong>St Julien</strong></li>
			<li><strong>Margaux</strong></li>
		</ul>
		</li>
		<li>Two are not famous:
		<ul>
			<li>Listrac</li>
			<li>Moulis</li>
		</ul>
		</li>
	</ul>
	</li>
</ul>

Answer 337

A

<ul>
<li>Typically the wines from the Haut Medoc and communes are:

~~~
<ul>
<li>Pronounced intensity</li>
<li>Blackcurrant, green bell pepper (especially cooler areas), red plum fruit</li>
<li>with vanilla and cedar oak notes</li>
<li>Medium to high alcohol</li>
<li>High tannins and medium+ body</li>
</ul>
</li>
</ul>

~~~

Answer 338

A

Saint-Estèphe AOC (●) – 1,200ha / 8.3m btls

<ul>
<li>Most northerly</li>
<li>More Merlot than other communes, at 40%</li>
<li>Cabernet is 50%</li>
<li>Gravel + limestone + clay soils mean less draining and cooler soils which delay ripening</li>
<li>Higher acidity in the fruit</li>
<li>Style softened with more Merlot</li>
<li>Due to cooler climate, has a reputation for ‘rustic’ wines that take time to soften the tannin</li>
<li>Use of concentration techniques (including reverse osmosis)</li>
<li>The wines are split by:
<ul>
<li>54% Crus Bourgeois (e.g Ch Haut Marbuzet, Meney, De Pez),</li>
<li>20% classed growths
<ul>
<li>Montrose 2nd, Cos d'Estournel 2nd</li>
<li>Calon Segur 3rd</li>
<li>Lafon Rochet 4th</li>
<li>Cos Labory 5th</li>
</ul>
</li>
<li>17% for the only cooperative in the area</li>
</ul>
</li>
</ul>

Answer 339

A

Pauillac AOC (●) – 1,200ha / 8.1m btl

<ul>
<li>Deep gravelly soils and close proximity to Gironde</li>
<li>considered the best in Haut Médoc.</li>
<li>Cabernet Sauvignon territory w powerful concentrated, long-lived reds – high tannin and high acid wines
<ul>
<li>62% planted of Cabernet Sauvignon</li>
<li>Top estates have up to 70-80 percent in the blend</li>
</ul>
</li>
</ul>

<ul>
	<li>3 of the 5 first growths:
	<ul>
		<li>Latour,</li>
		<li>Lafite Rothschild</li>
		<li>Mouton-Rothschild</li>
	</ul>
	</li>
	<li>85% of the wines produced are ‘Cru Classe’ – the highest portion in Haut Medoc</li>
</ul>

Answer 340

A

Saint-Julien AOC (●) – 900ha / 6m btls

<ul>
<li>2 well-exposed & well-drained gravelly plateau on Gironde estuary;</li>
<li>smallest of Médoc’s top 4 communes – 900 Ha.</li>
<li>Most homogeneous and reliable communes</li>
<li>Cabernet Sauvignon dominates plantings but wines show more mellow fruit and balance</li>
<li>Wine style between powerful structure of Pauillac and finesse of Margaux</li>
<li>80% of vineyards owned by 11 high profile Château committed to high level of quality</li>
<li>No first growths but ‘Cru Classe’
<ul>
<li>5 x2nd, Gruaud-Larose, Leoville-Barton</li>
<li>2 x 3rd</li>
<li>4 x 4th growths - Talbot</li>
</ul>
</li>
<li>that represent 80% of St Julien production</li>
</ul>

Answer 341

A

Margaux AOC (●) – 1,500ha / 9m btls

<ul>
<li>Largest, most southerly & most isolated communal appellation; 5 villages incl. Margaux</li>
<li>Varied soils (limestone, chalk, clay and sand) but fine wines mostly from gravelly soils</li>
<li>Best wines = deep colour, structure of top Médoc w a silkier texture and elegant perfumes</li>
<li>Several Châteaux have failed to keep up with quality improvements</li>
<li>Slightly less Cabernet Sauvignon planted here – but it is still predominant - % not given</li>
<li>Ripens earlier than Pauillac and up to 7-10 days earlier than northern Medoc appellations</li>
<li>1^st Growth Chateau – Chateau Margaux
<ul>
<li>famous Chateau building,</li>
<li>75% Cabernet, 20% Merlot, 5% Cabernet Franc + Petit Verdot</li>
<li>Making a dry white wine from 100% Sauvignon Blanc</li>
<li>Revived from 1978 onwards</li>
</ul>
</li>
<li>2nd growths:
<ul>
<li>Rauzan-Ségla,</li>
<li>Rauzan-Gassies,</li>
<li>Durfort-Vivens,</li>
<li>Lascombes,</li>
<li>Brane-Cantenac.</li>
</ul>
</li>
</ul>

<ul>
<li>3rd growths,

~~~
<ul>
<li>Desmirail,</li>
<li>Ferrière,</li>
<li>Dubignon-Talbot</li>
<li>Chateaux Palmer
<ul>
<li>Officially a 3^rd growth</li>
<li>Has been a consistent quality performer for Margaux</li>
</ul>
</li>
</ul>
</li>
</ul>

~~~

Answer 342

A

<ul>
<li>Listrac AOC (●) – 650ha / 4.8m blts

<ul>
<li>Cool limestone-clay soils – less gravel than other communes</li>
<li>Red wine only</li>
<li>Maximum of 45 hL/Ha. (40hL/Ha is the max for other Haut Medoc communes)</li>
<li>Further from Gironde estuary – less of a moderating influence</li>
<li>Merlot more planted vs. Cabernet Sauvignon</li>
<li>Dominated by the Listrac co-operative</li>
<li>but also 20 Châteaux incl. Rothschild’s Chateau Clarke</li>
</ul>
</li>
</ul>

Answer 343

A

<ul>
<li>Moulis AOC (●) – 600ha / 4m btls</li>
</ul>

<ul>
<li>Smallest communal appellation – red wine only</li>
<li>Further from Gironde estuary</li>
<li>High proportion of limestone and clay + some gravel to the east</li>
<li>No classed growths, best wines from Cru Bourgeois e.g. Ch Chasse Spleen</li>
</ul>

Answer 344

A

GRAVES AOC (●●) – ~3,000ha / 24m btls

<ul>
<li>Large region extending 50km south of Bordeaux along the left bank of the Garonne;</li>
<li>Only region equally famous for whites & reds</li>
<li>Whites on sandy soils and reds on gravelly soils</li>
<li>Cabernet-dominated wines are lighter in body and earlier maturing than Medoc</li>
<li>Increasing amount of red wine being made here (~1700 Ha RED to 700 Ha WHITE)</li>
<li>Graves supérieur is another appellation for sweet wines.</li>
</ul>

Answer 345

A

PESSAC-LÉOGNAN AOC (●●) – 1,600ha / 9m btls

<ul>
<li>Created in 1987 for the most celebrated part of the Graves district, directly south of the town of Bordeaux</li>
<li>Most urban wine area in Bordeaux; mostly red wine production</li>
<li>Home to only 1855 first growth outside of Médoc: Chateau Haut Brion</li>
<li>Contains all of the properties included in 1959 Graves classification</li>
<li>Production:
<ul>
<li>Max 54hL/Ha</li>
<li>1400 Ha of red grape production
<ul>
<li>Cabernet Sauvignon dominant</li>
<li>With some Merlot and Cabernet Franc</li>
</ul>
</li>
<li>270 Ha of white grape production – planted mainly on sandier soils</li>
</ul>
</li>
</ul>

Answer 346

A

<ul>
<li>White Wine production (20%)

<ul>
<li>Reputation for the best dry white wines in Bordeaux</li>
<li>Made from Sauvignon Blanc, Sauvignon Gris, Semillon and Muscadelle (typically Sauvignon Blanc/Semillon blends)</li>
<li>Typically gooseberry, lemon, grapefruit with vanilla and clove</li>
<li>Using Barrel fermentation and maturation</li>
<li>The wines age over decades</li>
</ul>
</li>
</ul>

Answer 347

A

<ul>
<li>Red Wine production (80%)

<ul>
<li>Distinct aroma of Minerals, Smoke and ‘warm bricks’</li>
<li>Similar in style and price to the four prestigious Medoc communes</li>
</ul>
</li>
</ul>

Answer 348

A

<ul>
<li>Small area within the southern tip of the Graves area,
<ul>
<li>along the Garonne river, 40km away from Bordeaux</li>
<li>covers 5 communes incl. Sauternes and Barsac</li>
</ul>
</li>
</ul>

Answer 349

A

<ul>
<li>Specific mésoclimate

<ul>
<li>all communes close to two rivers (Ciron & Garonne).</li>
<li>In the Autumn, the cool spring-fed Ciron meets the warmer Garonne</li>
<li>evening mist form and linger until late morning when the sun burns them away</li>
</ul>
</li>
</ul>

Answer 350

A

<ul>
<li>Viticultural

~~~
<ul>
<li>Soils are heavy gravels and heavy clays</li>
<li>Semillon
<ul>
<li>80% of plantings</li>
<li>Thin skinned</li>
<li>Very susceptible to botrytis</li>
</ul>
</li>
<li>Sauvignon Blanc</li>
<li>tiny amount of Muscadelle</li>
<li>Very small yields - max 25hl/ha yields</li>
<li>Chateau d’Yquem 9 hL/ha</li>
<li>Selective hand harvesting, with multiple passes and ‘triage’ (hand sorting at winery)</li>
</ul>
</li>
</ul>

~~~

Answer 351

A

<ul>
<li>Wine production

<ul>
<li>Largest sweet wine AOC – 50% of all production in Bordeaux</li>
<li>from Sémillon / Sauvignon Blanc / Muscadelle;</li>
<li>chaptalisation permitted in weaker vintages</li>
<li>the wines
<ul>
<li>Sémillon
<ul>
<li>typically 80% of the blend.</li>
<li>Provides the rich broad flavours</li>
</ul>
</li>
<li>Sauvignon blanc brings acidity & freshness.</li>
<li>Muscadelle for aromatics</li>
</ul>
</li>
<li>18 to 36 months in oak (30 to 100% new)</li>
<li>Very costly to make due to time consuming and labour-intensive harvests</li>
</ul>
</li>
</ul>

Answer 352

A

BARSAC AOC (Sweet wines only) - 540ha

<ul>
<li>Unique situation amongst the 5 Sauternes communes with proximity to Ciron river and alluvial soils</li>
<li>Soils are mainly shallow limestone derived</li>
<li>Lighter, drier, higher acidity and more elegant wines vs. Sauternes</li>
<li>Considered as being a step above other communes</li>
<li>Can be registered as Sauternes AOC or Barsac AOC</li>
</ul>

Ch Climens, Coutet & Doisy-Daëne count amongst the top estates

Answer 353

A

TASTING NOTE:

<ul>
	<li>Medium golden</li>
	<li>Pronounced aromas of citrus peel, honey, tropical fruit (mango), vanilla oak</li>
	<li>Full bodied with high alcohol, medium to medium+ acidity</li>
	<li>Sweet finish</li>
	<li>Good to outstanding</li>
	<li>Mid-priced to super premium</li>
</ul>

Answer 354

A

Sales of Sweet white wines

<ul>
<li>Sauternes and many other sweet wine producing areas have experienced a drop off in sales over the last 30 years</li>
<li>Some producers are therefore changing over to produce more dry white wines, i.e. Chateau Climens</li>
</ul>

Answer 355

A

<ol>
<li>ENTRE-DEUX-MERS AOC (●) – 1,300ha

<ul>
<li>Second largest appellation in hectares – long way second though to Bordeaux AOC</li>
<li>Clay and sandy soils</li>
<li>Max. yield of 65 hL/Ha</li>
<li>Most vineyards use the Lenz Moser high vine trellising system</li>
<li>ONLY whites mainly from Sauvignon blanc usually blended with Sémillon, Muscadelle & Ugni blanc</li>
<li>2_nd largest dry white AOC after Bordeaux AOC w around 100,000hl/yr</li>
<li>NB: reds from the area not allowed in AOC -> sold under Bordeaux and Bordeaux Superieur AOC</li>
<li>In fact the Entre-deux-Mers district has become the chief source of Bordeaux AOC red wines</li>
</ul>
</li>
</ol>

Answer 356

A

SAINTE CROIX DU MONT AOC (Sweet whites) – 380ha

<ul>
<li>Area in the south of Entre-deux-mers facing Barsac and Sauternes</li>
<li>A lesser area for sweet white wines</li>
<li>Increasing use of ‘noble rot’ and barrel maturation to improve quality</li>
<li>Max yield 40 hL/Ha and good to very good quality and inexpensive to mid-priced</li>
</ul>

LOUPIAC AOC

Maximum 40 hL/Ha.

Produces sweet white wines, either botrytis affected or late harvest

Good to very good in quality, inexpensive to mid-priced

Answer 357

A

CÔTES DE BORDEAUX AOCs on the ENTRE DEUX MERS (●)

<ul>
<li>Right bank of the Garonne, north of Ste Croix du Mont</li>
<li>Part of Cotes de Bordeaux since 2007 – Cadillac Cotes de Bordeaux and Premieres Cotes de Bordeaux</li>
<li>Cadillac Cotes de Bordeaux
<ul>
<li>reds mainly from Merlot, blended w Cab Sauv and Franc</li>
<li>Fruity, medium-bodied wines to be drunk within 3-5 years</li>
</ul>
</li>
<li>Premieres Cotes de Bordeaux – sweet white wines</li>
</ul>

Answer 358

A

Limestone and clay

Merlot and Cabernet Franc

Typical right bank blend: 60% Merlot 30% Cabernet Franc 10% Cabernet Sauv (Ch. Pavie)

Answer 359

A

<ol>
<li>Limestone plateau > most top vineyards e.g. Clos Fourtet</li>
<li>Côtes:
<ul>
<li>slopes off the Plateau made of clay-limestone</li>
<li>Ausone, Pavie, Angelus</li>
</ul>
</li>
<li>Graves:
<ul>
<li>gravelly, pebbly soils in the northwest, bordering w Pomerol</li>
<li>Cheval Blanc, Ch Figeac</li>
</ul>
</li>
<li>Sables: sandy plateaux west and east of town > lighter + shorter lived</li>
<li>Dordogne plain: alluvial gravels directly below town > lighter + shorter lived</li>
</ol>

Answer 360

A

Saint Émilion Grand Cru AOC (●) :

<ul>
<li>Same geographical delimitation but higher min abv, lower yields and approval by tasting panel required.</li>
<li>Own classification system; key estates include Ch Ausone, Angélus & Cheval Blanc.</li>
<li>Vineyard: maximum of 46hL/Ha</li>
<li>Wine Production: minimum of 20 months oak ageing</li>
</ul>

Answer 361

A

St Emilion satellites: Lussac / Montagne / Puisséguin / Saint Georges Saint Émilion AOC (●) – 3,900ha

<ul>
<li>4 villages = northern extension of St Emilion hills & can add ‘St Émilion’ as a suffix</li>
<li>Same limestone-clay soils but later ripening cycle so autumn weather more critical</li>
<li>Wines Merlot-dominated, slightly more rustic</li>
<li>Numerous small producers</li>
<li>The co-operative ‘Les producteurs reunis’ – 40% of Lussac & 20% Puisseguin production</li>
<li>Montagne-St Emilion largest division.</li>
</ul>

Answer 362

A

Pomerol AOC (●) – 800ha

- Small but prestigious appellation

- Maximum yield is 49hL/Ha.

- North-east of Libourne and North-west of St Emilion

Answer 363

A

<ul>
	<li>Viticultural
	<ul>
		<li>No limestone but <strong>gravel, sand and clay</strong></li>
		<li>early ripening zone for Merlot (80% of plantings)</li>
		<li>mostly small estates – 6.5Ha.</li>
		<li>49 hL/Ha. max yields</li>
	</ul>
	</li>
</ul>

Answer 364

A

<ul>
<li>Wine production
<ul>
<li>Red and black plum, with noticeable vanilla and clove new oak flavour</li>
<li>High alcohol, medium+ to high acidity, medium+ to high tannins</li>
<li>Due to their tannin, acidity and high fruit concentration the wines age for many years</li>
</ul>
</li>
</ul>

Answer 365

A

Petrus

top Chateaus are on the clay, gravel soil plateau

Answer 366

A

<ul>
<li>Côtes de Bourg AOC (●●) - 3,900ha

<ul>
<li>Right bank of the Gironde opposite Margaux</li>
<li>Hilly limestone and clay terrain w slightly warmer climate and one of the lowest rainfall in the region</li>
<li>Merlot dominates and wines are usually blended, occasionally w Cot/Malbec (10% of plantings) that gives liquorice notes to the wines</li>
<li>Red wines full-bodied and firm w earthy fruitiness.</li>
<li>Small proportion of white wines made from Ugni blanc and Colombard.</li>
</ul>
</li>
</ul>

Top estates include Ch Roc des Combes & Ch Fougas

Answer 367

A

Côtes de Bordeaux AOC

Group of appellations:

<ul>
<li>Blaye, northern right bank opposite Medoc, red and white wines, mainly Merlot</li>
<li>Premières – Entre deux Mers – same AOC area as Cadillac but only sweet white wines</li>
<li>Cadillac – Entre deux Mers – red wine only – same AOC area as Premieres</li>
<li>Francs – right bank, north east of St Emilion, red and white wines, since 2007</li>
<li>Castillon – right bank, east of St Emilion, red wine only, since 2007</li>
<li>Dominant varietal is Merlot</li>
<li>Style and price similar to Medoc</li>
<li>55hL/Ha or 52hL/Ha. if commune name is added to label</li>
</ul>