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Bordeaux Flashcards

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1
Q

What is the climate of Bordeaux?

A

Moderate maritime

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2
Q

What are the natural factors affecting vineyards of Bordeaux?

A

Cool Atlantic Ocean is a cooling influence

The Landes pine forest partially protect maritime influence to the Left Bank, less influential in northern Médoc and estates that fringe those forests are cooler (Listrac and Domaine de Chevalier in Lèognan)

Marked rainfall variation year to year with a range of 950mm per year

Some years can be very hot and dry (eg 2003), with wines having low acidity and higher alcohol

Sporadic hail has been more widespread and destructive in the past decade

Frost can impact large areas (1956, 1991 & 2017 crop was decimated) and more prestigious estates close to the Gironde estuary affected positively by moderating influence

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3
Q

Give an example of vintage variation in terms of volume in Bordeaux

A

Frost-affected year of 2017, 33% less wines produced than 10 year avearge and 40% less than the large harvest of 2016

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4
Q

In Bordeaux, under what conditions great vintages with remarkable longevity are produced?

A

Gentle heat throughout growing season

Sufficient rainfall to promote growth and ripening

Fine, relatively dry and warm early autumns for steady and complete ripening

End result is excellent balance of tannins, sugar and acidity in grapes

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5
Q

What is the area under vines in Bordeaux?

A

111K hectares, majority Bordeaux or Bordeaux Superieur

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6
Q

What is the main soils on the Left Bank of Bordeaux?

A

Gravel and stoney soils

Top estates on gravel moulds called croupes

Pockets of clay exists especially in Saint-Estèphe, where wines are robust and characterful but not as acclaimed as those on gravel

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7
Q

What is the soil type on the Right Bank?

A

More clay soils

Patches of gravel and limestone plateau bordering Pomerol

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8
Q

Which grape variety in Bordeaux make up just under 60% of total plantings?

A

Merlot

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9
Q

What are the main characteristics of the Merlot grape and its role in Bordeaux

A

Early budding and Mid ripening.
Sorting necessary due to prone to coulure, drought and botrytis bunch rot.
Large sized berries.
Reach higher sugar levels so higher potential alcohol (less advantageous now).

Contributes medium to pronounced intensity fruits, medium tannins, medium to high alcohol.

Strawberry, red plum and herbaceous in cooler years.
Cooked blackberry and black plum in hot years.

In Bordeaux can fully ripen in cooler years. Can ripen on cooler clay soils.

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10
Q

What are the key characters of Cabernet Sauvignon?

A

Late budding and late ripening.
Thick skinned with high tannin content.
Prone to powdery mildew, Eutypa and Esca.
Best fruits on warm well drained soils.

In Bordeaux it adds:
Pronounced violet, blackcurrant, black cherry and menthol or herbaceous flavours. Medium alcohol, high acidity and high tannins.

In cooler years in Bordeaux, growers can struggle to ripen Cab Sauv fully leading to wines with high acidity, unripe tannins and little fruit. Hence blends with earlier ripening Cab Franc and Merlot.

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11
Q

What does the early ripening Cabernet Franc adds in Bordeaux blends?

A

Red fruits, high acidity and medium tannins

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12
Q

What are the key characteristics of Petit Verdot and their contribution to Bordeaux blends?

A

Early budding and late ripening.
Hard to ripen in cooler years.

Does best in warmer parts of Medoc.
Often less than 5% in blends.
Adds power, colour, spice and tannins.
More valued now with warmer climate.

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13
Q

What are the main characteristics of the Sémillon grape and typical dry wine style?

A

Mid ripening.
Susceptible to botrytis bunch rot and noble rot in right conditions.

Medium to medium (+) acidity, medium alcohol, medium body, low intensity, apple, lemon, grassy notes if under ripe.

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14
Q

In Bordeaux, what does Sémillon adds to dry and sweet blends?

A

Dry:
Low to medium intensity aromas, weight and body, medium acidity.
Softens Sauvignon Blanc’s intense flavours and high acidity.

Botrytis-affected Sweet:
Pronounced honey and dried fruits (lemon, peach) and waxy texture.
Top Sauternes have high proportion of Sémillon (Château d’Yquem).
Good ageability with development of toast and honey notes.

Strong affinity with cmvanilla and sweet spice from new French oak.

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15
Q

What does Sauvignon Blanc adds to Bordeaux wines?

A

Grassy and gooseberrry, and high acidity.

More dry single varietal or dominantly blends are now made.

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16
Q

Comment on the Muscadelle grape in Bordeaux

A

Need to be on well-exposed site.
Prone to botrytis bunch rot.

Mainly used in sweet wines, adds flowery and grapey notes.

Not related to Muscat.

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17
Q

What is the typical planting density of top Bordeaux vineyards and why?

A

10k vines per hectare.

Rows one metre apart with vines one metre apart within each row.

The density is suitable for The relatively infertile soils leading to moderate vigour.

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18
Q

What are the pros ans cons of close planting in Bordeaux?

A

Make best use of expensive vineyard land.

More costs associated with more plants, more trellising, specialist over-the-row tractors. More time needed for training, ploughing and spraying.

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19
Q

For basic Bordeaux AOC, what is the typical planting density?

A

3-4k vines per hectare

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20
Q

What is the main training system in Bordeaux?

A

Head trained with repalcement cane along wires.

Left Bank Double Guyot is more common and Single Guyot on the Right Bank.

less favoured is cordon-trained spur-pruned, but some top estates prefer it arguing it reduces yields naturally with better aeration to fruits.

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21
Q

In Bordeaux, what canopy management technique is used to reduce incodence if downy mildew, powdery milde and botrytis bunch rot?

A

Leaf removal during the summer to inprove aeration, which in turn increases exposure to ultraviolet light to aid ripening.

Leaf removal can happen on one or both sides of the row.

Sunburn and extreme heat exposure could happen, eg in 2003 in some vineyards where leaf removal happened grapes were raisined.

Less risky approach is to remove leaves in latter part of season where aeration is still beneficial.

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22
Q

With vines rotted from the inside by Eutypa dieback and Esca, how do Bordeaux growers tackle this problem?

A

New treatment called soft pruning.

Small cuts made to allow the wood to dry out and maximise opportunity for sap to flow around the vine.

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23
Q

In Bordeaux, how is the phytoplasma disease Flavescence dorée treated?

A

By insecticides.

But organic and biodynamic producers are uneasy due to usage of synthetic insecticides.

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24
Q

In Bordeaux, Whats been the evolution of removing bunches to co trol yields and to improve concentration?

A

20 years ago the practice of bunch-thin was approved.

Less popular now as the process could unbalance the vine and pruning short in winter is the better method.

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25
Q

Which side of Bordeaux exaggerated low yields, which reault in super-concentrated wines that is iften jammy or fatiguing?

A

The Right Bank, but the practice is in decline.

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26
Q

What is the average yield in Bordeaux and whats been the trend over the past 2 decades?

A

Decreasing trend and now average at 50 hL/Ha

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27
Q

Why in certain areas of Bordeaux like the northern Medoc harvest is done by machines?

A

Vineyards being far fron Bordeaux so hard to find pickers, so economically it is nevessary to mechanise harvest

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28
Q

How has hand harvesting in Bordeaux improved over the years?

A

Teams used to be hired for a fixed period based on estimated harvest dates, which could lead to overripe and under ripe grapes.

Estates now hire teams for a longer period with days of paid idleness

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29
Q

In Bordeaux what is plot by plot winemaking and the associated pros and cons?

A

Picking individual plots for optimum ripeness and makinh separaye small lots of wine.

High quality wines produced.

Additional costs from more smaller vessels and more care over harvesting dates

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30
Q

In Bordeaux what is the usual types of vessles for fermentation?

A

Closed vats with temperature control.

Could ve wood, stainless steel ans concrete.

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31
Q

What is the difference in fermentation temperature and skin maceration between Bordeaux reds intended to be drunk young and those aged for many years in bottle?

A

Mid range temp for young wines and mid range to warm temp for wines for ageing.

Short period (5-7) of maceration for young and 14-40 days for ageing wines.

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32
Q

In Bordeaux if fruits aren’t fully ripe in poorer vinatges, whats the approach in maceration?

A

Maceration times reduced

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33
Q

In Bordeaux red winemaking, what presses are used due to their gentle extraction?

A

Pneumatic or modern vertical/hydraulic

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34
Q

What do most top quality Bordeaux estates do in regards to MLC?

A

Iniculate to ensure rapid completion as wines are tasted initially in the following spring by buyers and journalists.

Cellars may be heated to encourage an efficient conversion.

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35
Q

For simpler Bordeaux reds, what is the normal ageing vessel abd length if maturation?

A

Stainless steel, concrete or large vats for 4-6 month.

Oak chips may be added fir oak effect.

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36
Q

Re maturation vessel and time, what is the norm for high quality Bordeaux reds?

A

French barriques toasted at medium ti medium plus.

18-24 months.

Mix of new, one year and 2 year old barriques. Some super prestigious may use 100% new. In recent years percenatgw of new oak decreaing.

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37
Q

In traditional red winemaking in Bordeaux, how often are wines racked during maturation?

A

Every 3 months.

Some prefer to leave on lees and may use micro-oxygenation to prevent reduction and to soften tannins.

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38
Q

For Bordeaux estates partaking in spring en primeur tastings, what is their approach in blending?

A

They blend over the winter where the wines are near/final blends.

Also deselection of wines into second and third or even sold off in bull to merchants.

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39
Q

What is the benefit of blending a few months before bottling in Bordeaux?

A

Blending team can assess evolution of each variety and each lot before final decisions.

This is only done by a minority of estates.

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40
Q

What are the main types of rosé of Bordeaux and methods used?

A

Deeper coloured traditional Clairet and ligter coloured rosé.

In the past Short maceration or bleeding.

Newer lighter coloured more likely to be by direct pressing.

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41
Q

In Bordeaux white winemaking, to delievr maximum freshness, how quickly are grapes pressed uppn arrival at the winery?

A

Straight away.

For more aromatic and phenolic complexity, grapes are pressed after 24 hours of skin contact, however grapes must be fully healthy to avoid off flavours

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42
Q

For Bordeaux white wines, what is the fermentation temperature for wines intended for early drinking?

A

Cool temperature and in stainless steel tanks

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43
Q

How long are mid priced white Bordeaux wines left on fine lees?

A

6-12 months for more weight and complexity

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44
Q

For higher quality Bordeaux whites, wjat vessels are used for fermentation and maturation?

A

Barriques with barying proportion of new oak

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45
Q

In Bordeaux white winemaking, what is the general approach for MLC and lees stirring?

A

MLC generally block to retain freshness and acidity.

batonnage used to be common used to enrich wines, however many moderate the use of lees stirring as wines could have excessive body versus acidity levels especially on hotter years.

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46
Q

What are the changes that have led to the contemporary style of white bordeaux?

A

Increased focus on Sauvignon Blanc

Skin contact for extraction of aromatics

Reduction of new oak in fermentation and maturation

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47
Q

As part of sweet winemaking in Bordeaux, how to producers ensure high sugar levels in grapes?

A

Yields at 1/3 of still wines with top estate not reaching tge max allow of 25 hL/ha (below 10 hL/ha common for very top estates):

Pruning to low number of buds.

Removal of fruits with aigns of disease or damage

48
Q

For pickers of botrytised grapes, how many passes of the vineyards fo they do?

A

More than once and in some vintages 10-12 times at estates paying greatest attention.

Pickers have to be skilled at identifying noble rot versus grey or black rot.

49
Q

How long can harvest last for grapes destined for sweet bordeaux wines?

A

From Sep to Nov

50
Q

What factors determine the level of boteytis in teh final sweet bordeaux wine?

A

Conditions for spread of noble rot.

Position of estates (proximity to misty areas).

Willingness to wait for best times to harvest and fund for multiple passes versus risk of losing crops.

51
Q

For top quality Bordeaux sweet wines, what are the typical choices for fermentation and maturation vessels?

A

Barrel fermented for best oak and fruit integration.

Barrel aged 18-36 months for gentle oxidation for complexity.

New oak percentage from 30-50, Chateau d’Yquem 100%.

52
Q

For less prestigious Bordeaux sweet wines, what is their usage of oak and ageing period?

A

Often unoaked and releases a year after harvest.

53
Q

What is the max yields for Bordeaux AOC and Bordeaux Superieur AOC?

A

Between 59 to 67 hL/ha for red, white and rosé.

54
Q

What is the style of red Bordeaux AOC?

A

High acidity, medium (+) tannins, medium body, medium alcohol, medium intensity, red fruit

Acceptable to good, inexpensive to mid-priced

55
Q

What is the general style of white Bordeaux AOC?

A

High acidity, medium alcohol, medium intensity, gooseberry, lemon

Acceptable to good, inexpensive to mid priced

56
Q

What is the max yields for Medoc AOC and Haut-Medoc AOC?

A

55 to 57 hL/ha

57
Q

What is the split in plantings for Medoc and Haut-Medoc?

A

Cabernet Sauvignon = Merlot in Medoc

50% Cab and 44% Merlot in Haut-Medoc

58
Q

When can Medoc and Haut-Medic wines be sold for consumption?

A

Mid June of year after harvest

59
Q

What is the typical style of the four famous single commune appellations in Haut-Medoc?

A

High acidity, medium (+) body, high tannins, medium to high alcohol, pronounced intensity, blackcurrant, green bell pepper, red plum, vanilla and cedar oak

Very good to outstanding, premium to super-premium

60
Q

Comment on key points of Saint-Estéphe AOC

A

Most northern and coolest due to proximity to Atlantic.

Most Merlot of the 4 appellations (40% Merlot and 50% Cab).

Rustic wines needing many years in bottle to softern tannins, but some assessible from warmer gravel soils or higher proportion of Merlot.

Higher clay soils advantageous in recent dry hot summers.

No first growths but have second and many Cru Bourgeois.

61
Q

Comment on key points of Pauillac AOC

A

High proportion of Cab (62%) on gravel banks near estuary for better ripening.

Top estates have 70-80% of Cab blend for longevity and concentration.

Most structured of the 4 AOCs.

3 first growths.

85% of production is cru classé wines (highest before Saint-Julien).

62
Q

what are the key points of Saint-Julien AOC?

A

High proportion of Cab.

High proportion of cru classé wines.

Homogenous gravel soils.

Between powerful structure of Pauillac and finesse of Margaux.

No first growths but 5 second growths.

63
Q

Comment on Margaux AOC?

A

High proportion of cru classé.

One first growth.

Slightly less Cab and slightly more Merlot.

Ripen few days before Pauillac and 7-10 days before northern Medoc appellations (reduce rain at harvest risk and better in cooler years).

Clay seams mean some require additional drainage.

Known for perfumed wines with silky tannins.

64
Q

Comment on Listrac-Médoc and Moulis

A

Less moderating influence by estuary compare to 4 main communes.

Less gravel in soils.

Wines can release earlier.

Good to very good, mid to premium priced.

65
Q

Main notes on Graves AOC?

A

50s hL/ha max yields.

85% red wines.

Acceptable to good, inexpensive to mid-priced.

Graves Superieur AOC for late harvest and/or botrytis-affected sweet wines only with max yields of 40hL/ha.

66
Q

What is the red/white split for Pessac-Leognan AOC

A

80/20

67
Q

What similarities does Pessac-Leognan have with the toop 4 Medoc communes?

A

Gravel soils and moderating influence from nearby river (Garonne)

68
Q

What is the typical style of high quality often barrel fermented aged white wines of Pessac-Leognan?

A

Medium (+) to high acidity, medium to high alcohol, medium (+) body, pronounced intensity, gooseberry, lemon, grapefruit, vanilla, clove.

Very good to outstanding, premium to super-premium

69
Q

Comment in Entre-deux-Mers AOC

A

Second larges Bordeaux appellation.

White wines only.

Moderate max yields.

Wines of light flavour intensity.

Acceptable to good, inexpensive to mid-priced.

70
Q

Which bank of Bordeaux is known for many small estate with some as small as one hectare?

A

The Right Bank

71
Q

Comment on the main points of Saint-Émilion and Saint-Émilion Grand Cru AOC

A

Grand Cru has max yields if 46 hL/ha.

Minium ageing of 6 months and 20 months for Grand Cru.

Merlot plantings at 60% then Cab Franc.

72
Q

What is the typical style of top Saint-Emilion Grand Cru Classe wines?

A

Medium (+) to high acidity, medium (+) to high tannins, high alcohol, full body, pronounced red and black plum, vanillia, clove.

Can age for many years in bottle.

Comparable quality to 1855 wines.

73
Q

Name some of the Saint-Émilion satellites that have the same rules as Saint-Émilion AOC.

A

Montagne Saint-Emilion AOC

Lussac-Saint-Emilion AOC

74
Q

What are the main points of Pomerol AOC?

A

Small but very prestigious.

Max yields 49 hL/ha.

80% Merlot plantings.

Small sized estates and small productions.

Can age for many years in bottle.

75
Q

What us tge typical style of Pomerol AOC?

A

Medium (+) to high acidity, high alcohol, full body, medium (+) to high tannins, pronounced intensity, red and black plums, vanilla, clove.

Very good to outstanding, premium to super-premium.

76
Q

What is the key difference between Pomerol and Lalande-de-Pomerol?

A

Slightly higher yields.

Latger satellite appellation.

77
Q

Comment on Côtes de Bordeaux AOC.

A

Created in 2009.

Red and white wines.

Some communes can add name to AOC name, eg Blaye Côtes de Bordeaux.

Cadillac, Castillon and Francs.

Max yields of 50s.

78
Q

Comment on Côtes de Bourg AOC

A

Merlot dominated.

Similar style, quality and price to Medoc AOC.

10% of plantingswith Malbec (highest in Bordeaux).

79
Q

Comment on Sauternes AOC and Barsac AOC

A

80% plantings from Semillon.

Typically botrytis-affected wines.

Tiny bit of Muscadelle.

Meeting of cold Ciron River and warmer Garrone River.

Sauternes AOC latgest sweet wine appellation (50% of production).

Commune if Barsac can be Sauternes AOC or Barsac AOC.

Max yields of 25 hL/ha, but muxh lower in reality.

Due to lack of demands, many properties have started making dry wines.

80
Q

What is the typical style of Sauternes AOC?

A

Medium to medium (+) acidity, high alcohol, full body, pronounced intensity, citrus peel, honey, tropical fruit, vanilla.

Very good to outstanding, mid-priced to super premium.

81
Q

Name other Bordeaux appellations producing sweet wines

A

Sainte-Croix-du-Mont AOC

Loupiac AOC

Premieres Cotes de Bordeaux AOC

Max yields of 40s hL/ha.

Botrytis or late harvest.

Good to very good, inexpensive to mid-priced.

82
Q

Roughly what percentage of Medoc production is cru classé?

A

25%

83
Q

In the 1855 classification, how many of the top estates are included?

A

60 with only one from Graves and the rest from the Médoc

84
Q

One of the 5 First Growths was added after the initial classification, which chateau and when?

A

Château Mouton Rothchild in 1973

85
Q

In the 1855 classification of Sauternes, how many levels were created and name the one claased as Premier Cru Superier?

A

First and second growth

Château d’Yquem

86
Q

In the 1959 classification of Graves, how many chateaux were included and in which sub regions are they located?

A

16 chateaux, all in Pessac-Leognan and classed as cru classé

87
Q

Wines labelled as Saint-Émilion Grand Cru AOC, are they part if the official Saint-Emilion classification?

A

No

88
Q

The 1955 Saint-Emilion classification, what factors do the judges consider on their average 10-yearly revisions?

A

Terrior, methods of production, reputation, commercial success and blond tasting of atleast 10 vintages.

Classed into Permier Grand Cru A, Permier Grand Cru B and Grand Cru Classé

Last revision in 2012

89
Q

What year was the Crus Bourgeois du Médoc classification created?

A

1932

90
Q

At what year did the Crus Bourgeois du Medoc classification revised to be awarded annually to individual wines rather than Chateaux?

A

2010

91
Q

For the Crus Bourgeois du Medoc classification, what were the tiers created in 2018?

A

Cru Bourgeois Exceptionnel, Cru Bourgeois Supérieur and Cru Bourgeois

The classification lasts for 5 years

92
Q

In Bordeaux what is the average number of bottles produced?

A

Over 800 million

93
Q

With the average Bordeaux estate side now over 19 hectares, why has this number been increasing?

A

Number of estates is shrinking as very small properties are being taken over by larger neighbours to create larger volume of wines for commercial viability.

94
Q

Roughly how muxh of bordeaux production is by co-operatives?

A

25%

95
Q

How much of Bordeaux production is from Bordeaux and Bordeaux Superieur?

A

44%

96
Q

What is the production cost per bottle for Bordeaux AOC, Medoc estate a d classed growth?

A

In euros, 0.57, 2.35 and 16.00

These dont include loan costs and land costs

97
Q

What are the key factors causing the higher cost if production for Bordeaux classed growths?

A 
Higher vine density
Harvest costs
Higher viticultural costs
Lower yield
Rigorous grape selection 
Barrel ageing
98
Q

Name the critic using the 100 point rating system that helped the promotion Bordeaux wines?

A

Robert Parker

99
Q

What is the value of the Bordeaux market and the split between domestic and export?

A

€4 billion

50/50 split

100
Q

Which are the top export markets for Bordeaux wines?

A

Hong Kong, USA, UK and China

101
Q

How muxh of Domestic Bordeaux wine sales are via supermarkets?

A

Around half

102
Q

Wjat is the anme of the unique commercial system of Bordeaux?

A

la place de Bordeaux

103
Q

Roughly how much of Bordeaux wines are sold via négociant?

A

70%

104
Q

Which party within the la place de Bordeaux system earns 15% of sale price and which earns 2%

A

Négociants at 15%

Courtiers at 2%

105
Q

Why have inexpensive wines of bordeaux struggled to raise its price anove €1 per litre for wine in bulk?

A

Lower domestic demand and international competition from other countries (Chili and Australia etc) in export markets

106
Q

What is La Cité du Vin?

A

Bordeaux’s wine visitor centre, helping to establish Bordeaux as an important tourist destination

107
Q

What are the main advantages and disadvantages for estates in the en primeur system?

A

Advanatges:
Test market by lower-priced tranches.
Earlier cash release.

Disadvantages:
Potential lower prices versus bottled wines.
Potentially financial mismanagement/losses by negociants impacting estate’s reputation.

108
Q

What are the key advanatges and disadvantages for the final customer in relation to the en premeur system?

A

Advantages:
Buy sought after wines at potentially lowest price.
Keep or trade.

Disadvantages:
Taste of unfinished wines may not truly reflect final wines.
Negociants may go out of business before wine arrives.
Prices may fall due to general econimic conditions or wuality of following vintages.

109
Q

When did the en primeur system of Bodeaux start and when did consumers started to take interest?

A

Second World War and late 1970s.

1982 was the vintage that really kicked it off.

110
Q

Outline the key stages of the Bordeaux en primeur system

A
  • April following vintage 5-6k buyers and journalists taste barrel samples.
  • Estates release prices during May and June mostly via negociants.
  • First tranche indicates market price, mainly driven by reputation and reviews.
  • Prices adjusted (usually up) in subsequent tranches.
  • Trade buyers decide on quantities to buy.
  • Journalists publish scores and reviews for consumers.
  • Final consumers place orders through merchants.
111
Q

With the allocation system of the rarest and most sought after en primeur Bordeaux wines, what are the risks for négociants and trade buyers?

A

They may have to buy in less good vintages in order to secure wines of top vintages.

Less in demand stock held for more years.

112
Q

What are the key factors influencing the success of en primeur campaigns?

A

Quality of the wines.

Prices set.

State of the market (may need to reduce price of lower quality vintage following a number of sought after ones, so may need to reduce prices).

113
Q

Which prestigious estate announced they would no longer sell wines en primeur in 2012?

A

Chateau Latour (Pauillac)

114
Q

Which segment of chateaux is unlikely to be able to move away from en primeur?

A

Smaller or less prestigious as they need the cash flow from en primeur sales.

115
Q

What are the reasons why Bordeaux en primeur prices have been dropping?

A

After the boom period of the 2000s partly driven by increased interests ftom China, châteaux got used to setting even higher prices even in relatively poorer vinatges.

The boom period eventually ended and some en primeur investors lost money.

116
Q

Why have some critics raised concerns on the Bordeaux en primeur system?

A
  • How much their reviews influence prices.
  • Wines tasted are often not even the final wines as they’re simply representation of what yhe producer expects after final blending.
117
Q

What has been a continual debate with the en primeur system since 2010?

A

Whether the system still works

France (9 decks)

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