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D3 KID > Bordeaux > Flashcards

Bordeaux Flashcards

1
Q

Breakdown of red, white and rosé in Bordeaux?

A

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

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2
Q

Most widely planted grape in Bordeaux?

A

Merlot (almost 60% of plantings)

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3
Q

Cabernet Sauvignon what % of plantings in Bordeaux?

A

20%
(Merlot nearly 60%)

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4
Q

Bordeaux climate

A

Moderate maritime

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5
Q

Recipe for successful vintage in Bordeaux? Climate etc.

A

Gentle heat through growing season
Enough rain for growth adn ripening
Fine, dry, warm early autumn
Steady adn complete ripening
Excellent balance of tannins, sugar and acidity

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6
Q

Why is Domaine de Chevalier more marginal climate than others?

A

Beside the Landes forest

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7
Q

Rainfall in Bordeaux

A

Variable
950mm a year

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8
Q

Impact of excessive rain at key moments in Bordeaux?

A

At flowering: poor fruit set
Through season: disease pressure increase
At and after veraison: unripe fruit, fungal
At harvest: dilute flavours

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9
Q

Impact of rain at/after veraison in Bordeaux?

A

Can lead to unripe fruit, fungal diseases

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10
Q

Hot dry years in Bordeaux do what to grapes?

A

In extreme cases (eg 2003): low acidity, lack balance
Can also lead to wines being more alcoholic - growers waiting for phenolic ripness

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11
Q

Maritime influence more pronounced on Left or Right Bank Bordeaux?

A

Left Bank
Less pronounced but still a factor in RB

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12
Q

Examples of frost years in Bordeaux

A

1956, 1991, 2017, 2021

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13
Q

How does Gironde help in frost years?

A

Moderating influence on the climate, protecting from forst

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14
Q

Impact on yield of 2017 frost in Bordeaux?

A

33% less wine made than 10-year average
40% less than 2016

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15
Q

Source of gravels on Left Bank?

A

Deposits of gravel and stony soils carried by floodwaters from Pyrenees and Massif Central, thousands of years ago

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16
Q

Highest gravel mound in Medoc?

A

32m, Margaux

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17
Q

Croupes

A

Gravel mounds in Bordeaux

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18
Q

What drains better, gravel or clay?

A

Gravel
Even after showers and storms on Left Bank, roots of vines soon dry out

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19
Q

Risk of Medoc gravels in a very hot year?

A

Eg 2003, 2005
Excellent drainage = risk of drought stress
particularly for shallow soils

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20
Q

What happened in Pomerol in 2016 (re shallow soils)?

A

Some drought stress
Gravel soils drain well, soil less than a metre deep

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21
Q

What do gravel soils do re: heat?

A

Retain heat
Pebbles and stones retain warmth after hot summer day, release it upwards to vines gradually = aid slow ripening

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22
Q

Soils in St Estephe?

A

Gravel
Pockets of clay

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23
Q

Reputation of clay soils in Medoc?

A

Can make robust and charactful wines
Not as prestigious as gravel

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24
Q

Best soils in Right Bank Bordeaux?

A

Limestone plateau St Emilion
Gravel in pomerol
lots of clay for the most part

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25
Q

Merlot on clay in Bordeaux: how does it perform?

A

Very well!
Ripens fully in most vintages
Accumulates more sugar (and thus alcohol) than Cab S/F

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26
Q

Merlot early or late budding?

A

Early budding
Prone to spring forst

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27
Q

Merlot early or late ripening?

A

Mid ripening
Grapes picked before autumn rain

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28
Q

Merlot susceptible to what ailments? (and so what?)

A

Coulure, drought and botrytis bunch rot
= sorting is necessary to maintain quality
all can reduce yields

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29
Q

Key benefit of Merlot in Bordeaux?

A

It can ripen fully in cooler years
(vs later ripening Cab Sauv)

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30
Q

Benefit of clay’s water-holding capacity for Merlot?

A

Enables it to produce large berries

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31
Q

Merlot flavours and aromas Bordeaux

A

Medium to pronounced intensity
Strawb, red plum, herbaceous (cool years)
Cooked blackberry, black plum (hot years)

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32
Q

Merlot tannins and alcohol in Bordeaux

A

Medium tannins
Medium to high alcohol

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33
Q

Cabernet Sauvignon early or late budding?

A

Late budding
Some protect from spring forst

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34
Q

Describe Cabernet Sauvignon berries?

A

Small berries
Thick skins
High tannin

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35
Q

Cabernet Sauvignon ailments

A

Fungal (pwodery)
Trunk (Eutypa dieback and esca)

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36
Q

Cabernet Sauvignon ripens early or late?

A

Ripens late
Needs to be grown on warmer soils
Vulnerable to early autumn rains

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37
Q

Where is Cabernet Sauvignon at its best?

A

Warm, well-drained (gravel) soils
Medoc croupes

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38
Q

Cabernet Sauvignon flavours and aromas in Bordeaux

A

Pronounced intensity
Violet, blackcurrant, black cherry, menthol, herbaceous

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39
Q

Bdx: what’s unripe Cabernet Sauvignon like?

A

High acidity, unripe tannins, little fruit
Cooler seasons where it struggles to ripen
blended with Merlot and CF for balance

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40
Q

What does Cab Franc bring to Bdx blend?

A

Red fruit
High acidity
Medium tannins

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41
Q

Malbec replanted in Bordeaux after when? Replaced with what?

A

Replanted after hard frosts of 1956
Replaced with Merlot (easier to grow)

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42
Q

Petit Verdot buds early or late?

A

Buds early
Spring frost

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43
Q

Petit Verdot ripens early or late?

A

Late
Even later than Cab Sauv

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44
Q

Reason for Petit Verdot unpopularity among Bdx growers?

A

Late ripening, even later than Cab Sauv = struggle to ripen in cool years
Susceptible to rain at harvest
Also, buds early: spring frost risk

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45
Q

Best spots for Petit Verdot in Bordeaux?

A

Warmer parts of the Medoc

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46
Q

What does Petit Verdot bring to Bordeaux blend?

A

Power
Deep colour
Spice
High tannin

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47
Q

Why is Petit Verdot increasingly valued by Bdx growers?

A

Warmer climate = more likely to ripen most years

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48
Q

Semillon ripens early or late?

A

Mid ripening
Susceptible to botrytis bunch rot, noble rot

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49
Q

Yields for Semillon?

A

Can carry high yields

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50
Q

Semillon flavours

A

Low intensity
Apple, lemon
Grass (if under-ripe)

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51
Q

Semillon structure

A

Medium body
Medium alcohol
Medium to medium (+) acid

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52
Q

What does Semillon bring to high quality dry white Bordeaux blend?

A

Low to medium intensity aromas, weight and body
Medium acidity
Softens SAuvignon Blanc’s intensity and acidity
Vanilla and sweet spice from new French oak

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53
Q

What does Semillon bring to botrytis wines?

A

Pronounced honey and dried lemon, peach
Waxy texure

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54
Q

Which is more susceptible to noble rot: Semillon or Sauvignon Blanc?

A

Semillon

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55
Q

Two examples of Sauternes with high % of Semillon

A

Climens
Yquem

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56
Q

How does Semillon age?

A

Very well
Toast and honeyed notes with age

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57
Q

How does Sauvignon Blanc age?

A

It can hold but its flavours don’t evolve

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58
Q

What does Sauvignon Blanc bring to white Bdx blend?

A

Grassy, goosberry
High acidity

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59
Q

Bdx: Muscadelle info

A

Needs to be planted on well exposed site
Prone to botrytis bunch rot
Mostly sweet wines
Flowery and grapey notes

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60
Q

What does Muscadelle add to blend?

A

Flowery and grapey notes

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61
Q

Costs associated with high-density planting in Bdx?

A

More plants and trellising required
Specialist over-the-row tractors
More (labour) time for vine training, ploughing, spraying etc

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62
Q

Vine density in basic Bordeaux AOC?

A

Low density
3,000-4,000 vines per hectare
(vs 10,000/ha for Pauillac etc)

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63
Q

Most common way to manage vine in Bdx?

A

Head trained
Replacement cane pruned
Canes trained along wires
Left Bank: two canes (double Guyot)
Right Bank: one can (single Guyot)

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64
Q

Different Guyot Left vs Right Bank

A

Left Bank: double Guyot, ie two canes
Right Bank: single Guyot, ie one cane

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65
Q

Second most common way to manage vine in Bdx (after Guyot)

A

Cordon-trained, spur-pruned
Rare but some estates use it, prestigious
Reduces yields naturally, better aeration

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66
Q

Moderate damp climate in Bordeaux leads to what problems

A

Downy mildew
Powdery mildew
Botrytis bunch rot

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67
Q

How to fend off mildew pressure with canopy mgmt?

A

Leaf removal during summer = improve aeration, deter rot
Exposes grapes to UV light = aid ripening

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68
Q

What is soft pruning?

A

Response to esca and eutypa dieback
Make only small cuts if possible, leave extra wood at cut site, allow wood to dry out
Maximise sap flow

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69
Q

Solution for flavescence dorée in Bordeaux/

A

Insecticides

70
Q

Which side of a row can leaf removal take place on?

A

Either or both

71
Q

Downside of leaf removal?

A

Exposure to sunburn and extreme heat
eg 2003, raisined grapes

72
Q

Leaf removal more or less risky late in season?

A

Less risky late in season
Extreme heat less likely

73
Q

What does bunch-thinning do?

A

Remove bunches, by hand or machine
Correct vines carrying a high yield
Improve concentration of flavour

Less popular now = unbalance the vine

74
Q

Average yields in Bordeaux now?

A

50hl/ha
Decreased over last 20 year

75
Q

Have yields on average increased or descreased in Bordeaux?

A

Decreased in last 20 years
now 50hl/ha

76
Q

Size of harvst crew at big Bordeaux estates?

A

Over 100 ppl

77
Q

Why machine harvest in northern Medoc?

A

Difficult to find hand-harvest workers so far north (2 hours from Bordeaux)

78
Q

Early drinking red Bordeaux: fermentation

A

Mid-range temperatures
Short period on skins after ferment (5-7 days)
Preserve primary fruit, limit tannin extraction

79
Q

Age-worthy red Bordeaux: fermentation

A

Mid-range to warm temperature
14-30 days on skins post-ferment

80
Q

Red Bdx: Is maceration shorter or longer in poor vintages?

A

Shorter maceration in poor vintages if fruit not fully ripe

81
Q

Simpler Bdx red: maturation

A

Stainless steel, concrete
4-6 mths
oak chips maybe

82
Q

How frequently is high end red Bordeaux racked?

A

Every three months traditionally
Some avoid it and use micro-oxygenation instead

83
Q

Two blending approaches in red Bordeaux

A
  1. Blend over winter. most estates, ready for EP. Near-final blend plus deslsection for 2nd, 3rd and bulk wine.
  2. Blend a few months before bottling. minority of estates. watch evolution of each lot before final blend.
84
Q

Lighter coloured Bdx rosé (not Clairet) made how?

A

Direct pressing

85
Q

Mid-priced white Bordeaux: lees ageing for how long?

A

Fine lees for 6-12 mths
= weight and omplexity

86
Q

High-end white Bordeaux fermented and aged in what?

A

Barrique
Varying proportion of new oak

87
Q

MLF in premium dry white Bdx?

A

Often blocked. Retain freshness and acidity

88
Q

Bdx winemakers wary of batonnage why?

A

Can give wines excessive body (vs acidity) in hot years

89
Q

Contemporary style fo white Bordeaux owes a lot to Denis Dubourdieu and ____

A

André Lurton
+ Sauvignon Blanc, skin contact
- new oak

90
Q

Yields for sweet Bdx vs dry?

A

Often one-third of acceptable level for dry white

91
Q

Why are low yields important for Sauternes?

A

Ensure very high sugar levels

92
Q

How are low yields achieved in Sautneres?

A

Prune to a low number of buds
Remove any fruit that shows disease or damage (would get grey rot rather than noble rot)

93
Q

Yields in Sautneres: max and average

A

max 25hl/ha
below 10hl/ha is common at top estates
low yields = high cost

94
Q

How many tries at harvest for a top Sauternes estate?

A

10-12 at most attentive estates

95
Q

Harvest in Sauternes: from when to when?

A

September to November

96
Q

Sancerre: Level of botrytis in final wine depends on (3)

A
  1. conditions for spread of noble rot (varies year to year)
  2. proximity to areas where mist form
  3. willingness to wait for best time to harvest (risk losing all/some crop) and pay for multiple passes through vyd
97
Q

Sauternes made from both botrytris-affected and late-harvested (non-botrytis fruit). True or false?

A

True
(Level of botrytis can vary widely from year to year)

98
Q

Ferment vessel(s) for Sauternes

A

Stainless steel
Concrete
Barrique

99
Q

Top quality Sauternes typically fermented in what?

A

Barrique
Best integration of oak and fruit

100
Q

Barrel ageing for Sauternes

A

18-36 mths
Gentle oxidation, add complexity

101
Q

New oak in Sauternes

A

30-50%
can be up to 100% (eg at Yquem)
Adds to production costs

102
Q

Bordeaux AOC max yields for red, rose, white

A

Red: 60hl/ha
Rosé: 62hl/ha
White: 67hl/ha

(Some wines of low flavour concentration)

103
Q

Max yields for red Bordeaux AOC

A

60hl/ha

104
Q

Max yields for red Bordeaux Superieur AOC

A

59hl/ha
(vs. 60hl/ha for Bordeaux AOC)

105
Q

Bordeaux and Bordeaux Superieur together account for what % of all wine produced in Bordeaux?

A

50%

106
Q

Red Bordeaux/Superieur style

A

Mainly Merlot
Medium intensity red fruit
High acid
Medium (+) tannin
Medium body
Medium alcohol

107
Q

Dry white Bordeaux AOC style

A

Sauvignon Blanc
Medium intensity gooseberry and lemon
Medium body
High acid
Medium alcohol

108
Q

Max yield for Medoc AOC and Haut-Médoc AOC

A

55hl/ha

109
Q

Medoc and Haut-Medoc AOC can be sold for consumption when?

A

Mid-June the year after the harvest

110
Q

Plantings in Medoc AOC

A

Nearly equal Merlot and Cabernet Sauvignon

111
Q

Max yield for Margaux, St Julien, Pauillac and St EStephe

A

57hl/ha

112
Q

Grapes % planted in St Estephe

A

Cabernet Sauvignon 50%
Merlot 40%

113
Q

Coolest of four Left Bank communes?

A

St Estephe

114
Q

Advantage of St Estephe’s clay recently?

A

Water retaining capacity helpful in recent dry, hot summers

115
Q

% of Cabernet Sauvignon planted in Pauillac

A

62%

116
Q

Where is Cabernet Sauvignon planted in Pauillac?

A

Gravel banks close to estuary
Ripen fully in most years

117
Q

What % of Pauillac production is Gradn Cru Classé?

A

85%

118
Q

What does WSET say about St Julien?

A

Lots of Cabernet Sauvignon
Lots of cru classe
Homogenous gravel soils
Style: midway between Pauillac power and Margaux finesse
No 1st growths, 5 second growths

119
Q

Which of four Medoc communes grapes ripen earlier?

A

Margaux
7-10 days earlier tahn northern AOCs

120
Q

Why is early ripening in Margaux an advantage?

A

Helps in cool years or if rain threatens

121
Q

Why less moderating influence in Listrac and Moulis?

A

Further from the river

122
Q

Max yields in Graves AOC: red and white

A

Red: 55hl/ha
White: 58hl/ha

123
Q

How much of Graves AOC is red?

A

85% red

124
Q

What is Graves Superieures AOC?

A

Late-picked and/or botrytis sweet wines
40hl/ha yield - higher than Sauternes

125
Q

Red/white split in Pessac-Léognan (wine production)

A

80% red
20% white

126
Q

Max yield for Pessac-Léognan (red and white)

A

54hl/ha (both red and white)

127
Q

White Pessac-Léognan style

A

Sauvignon and Semillon
Pronounced goosberry, lemon, grapefruit
Vanilla dn clove
Medium (+) body
Medium (+) to high acid
Medium to high alcohol

128
Q

Second largest AOC after Bordeaux/Bordeaux Superieur?

A

Entre-deux-Mers AOC

129
Q

Max yield for Entre-deux-Mers

A

65hl/ha
(some wines of low flavour intensity)

130
Q

St Emilion and St Emilion Grand Cru: yields

A

St Emilion: 53hl/ha
St Em Grand Cru: 46hl/ha

131
Q

Differences between St Emilion and St Emilion Grand Cru

A

Same geographic area
St Em: 53hl/ha yield; 6 mths min ageing
St Em GC: 46hl/ha yield; 20 mths min ageing

132
Q

% of Merlot grown in St Emilion/GC

A

60%

133
Q

Top St Emilion GCwine style

A

Pronounced red/black plum, vanilla, clove
Full body
High alcohol
Medium (+) to high acid
Medium (+) to high tannins
Intense fruit concentration, high acid, high tannins = long ageing

134
Q

Two largest St Em satellites

A

Montagne and Lussac

135
Q

% of Merlot planted in Pomerol

A

80%

136
Q

Max yield in Pomerol

A

49hl/ha

137
Q

Pomerol top wines: style

A

Pronounced red and black plum, vanilla, clove
Full body
High alcohol
Medium (+) to high acid
Medium (+) to high tannin
Long ageing potential

138
Q

4 Cotes de Bordeaux communes

A

Blaye
Cadillac
Castillon
Francs

139
Q

Cotes de Bordeaux created when?

A

2009

140
Q

Max yield(s) for Cotes de Bordeaux?

A

Cotes de Bordeaux AOC: 55hl/ha
Cotes de Bordeaux [+ name eg Castillon] AOC: 52hl/ha

141
Q

Cotes de Bourg info

A

not part of Cotes de Bordeaux
Merlot dominant, similar style and price to Medoc AOC
10% Malbec (highest proportion of any Bdx AOC)

142
Q

Semillon accounst for what % of plantings in Sauternes?

A

80%

143
Q

How does noble rot form in Sauternes?

A

Cold Ciron River meets warm Garonne River
Leads to morning mists
Burnt off my middle of day, sunshine in afternoon dries grapes (avoid grey rot)

144
Q

Max yields for Sauternes

A

25hl/ha (much lower in reality)

145
Q

Sauternes wine style

A

Pronounced citrus peel, honey, tropical fruit (mango), vanilla
Full body
High alcohol
Medium to medium (+) acid
Sweet finish

146
Q

Other sweet wine AOCs in Bdx (not Sauternes adn Barsac)

A

Sainte-Croix-du-Mont
Loupiac
Premieres Cotes de Bordeaux

147
Q

How many classified “chateaux” in Graves? (WSET wording)

A

16

148
Q

Graves classification published when?

A

1959

149
Q

St Emilion classification published when?

A

1955

150
Q

Three tiers of Cru Bourgeois (since 2018)

A

Cru Bourgeois
Cru Bourgeois Superieur
Cru Bourgeois Exceptionnel

151
Q

Average estate size in Bordeaux?

A

19 ha

152
Q

Annual production in Bordeaux

A

800 million bottles
it fluctuates annually

153
Q

Co-ops in Bordeau: what % of production and what % growers

A

25% of production, from 40% of growers

154
Q

Production cost (per bottle) for Bordeaux AOC, Medoc AOC and Grand Cru Classé?

A

Bordeaux AOC: €0.57
Medoc AOC: €2.35
Grand Cru Classé: €16

Do not include interest on bank loans or land costs

155
Q

Why are Grand Cru Classé more costly to produce than lesser estates?

A

Increased vine density
Harvest costs
Higher viticultural costs
Lower yield
Rigorous grape selection (optical sorting too)
Barrel ageing (% of new, and time spent)

156
Q

Total value of Bordeaux wien sales in 2018

A

€4 billion
(50-50 domestic adn export)

157
Q

Bordeaux sales value domestic/exprot split

A

50-50

158
Q

Bordeaux volume sales domestic export split

A

56% domestic
44% export

159
Q

Average price of Bdx wine in France?

A

€5.80 per bottle
Supermarkets 48% of sales volume

160
Q

Top export markets by value for Bdx?

A

HK
China
USA
UK

161
Q

Negociants account for approx what % of Bdx wine sales?

A

70%

162
Q

Negociants take about what % of sale price? Bdx

A

15%

163
Q

Courtier takes what % of sale price?

A

2%

164
Q

How many negociants will a chataeu sell to?

A

Could be 40

165
Q

Price per litre for bulk Bordeaux AOC

A

Around €1 per litre, struggle to improve it

166
Q

When did consumers really takea n interest in Bordeaux EP sales?

A

Started psot WWII, wineries struggling financially
Start to catch on with consumers in late 1970s
Really takes off with 1982 vintage (quality and Parker)

167
Q

En Primeur Bdx: advantages for estates

A

Ability to test market bt releasing early lower-priced tranches
Early payment and ROI, finance next vintage

168
Q

EP Bdx: disadvantage for estates

A

Sell at lower price than might be obtained for bottled wine
Potential for financial mismanagement or losses by negociants - affect chateau reputation

169
Q

EP Bdx: advantage for consumers

A

Secure sought-after wines, theoretically lowest price
Keep or trade wines

170
Q

Ep Bdx: disadvantage for consumers

A

Unfinished samples and critics notes may not reflect final wine
Intermediaries may go out of business before wine arrives
Prices may fall before wine arrives

D3 KID (35 decks)

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