Bordeaux Flashcards
1
Q
What 3 rivers play an important role in Bordeaux?
A
Garonne and Dordogne Rivers, Gironde estuary
2
Q
What % of Bordeaux’s grapes are black?
A
90%
3
Q
What are the relative percentages of red, white, sweet and rose production in Bordeaux?
A
85% red
10% dry white
1% sweet white
4% rose
4
Q
When did Dutch engineers drain the Bordeaux swamp?
A
17th and 18th Cs.
5
Q
What historical facts led to the development of the merchant class in Bordeaux?
A
By the mid-18th century, the wines from such properties as Lafite and Margaux were already widely appreciated across Europe and even in America. Their success was also because the city had long been a centre for wine exports from other regions such as Bergerac. This led to an entrepreneurial class of merchants whose origins lay in Britain, Ireland, Germany, Holland and elsewhere. These merchants and brokers distributed the wines of Bordeaux and established their international reputation. That system of distribution – undertaken by specialised merchants rather than proprietors – remains in place today.
6
Q
What facts led to the 1855 classification in Bordeaux? Upon what facts was the classification based? Has it been updated since 1855?
A
In 1855, a major commercial exhibition, the Exposition Universelle de Paris, was to take place. The Bordeaux chamber of commerce asked the region’s brokers to compile a classification of the wines. This was based on price, and the estates of the Médoc plus Haut Brion in Graves were classed into five bands, those of Sauternes into three. Although such classifications had been made before, they were informal assessments. The 1855 classification had official status and remains essentially unaltered to this day
7
Q
What is Bordeaux’s acreage under vine?
A
11,000 hectares
8
Q
What percentage of Bordeaux wines are inexpensive to moderate vs. premium -super premium?
A
70% are inexpensive to moderate
Only 3% are premium or super-premium
9
Q
Bordeaux climate?
A
Moderate maritime
10
Q
Describe the factors that contribute to Bordeaux’s climate. What does a climate such as Bordeaux’s make possible with respect to grape quality?
A
The cool Atlantic Ocean lies just west of the vineyards and is a cooling influence. In the best years, gentle heat throughout the growing season, sufficient rainfall to promote growth and ripening, and fine, relatively dry and warm early autumns allow for steady and complete ripening. Such a climate can result in an excellent balance of tannins, sugar, and acidity, which partly explains the remarkable longevity of great vintages here.
11
Q
What man made barrier protects Bordeaux?
A
The Landes, a pine forest
12
Q
Describe the relative quality of estates near the Landes vs. near the Garonne. How does the climate differ in the northern portion of the Left Bank?
A
Estates that fringe those forests, such as Domaine de Chevalier in Léognan and many in Listrac in the Médoc are cooler and thus more marginal than neighbours to the east are. In the northern Médoc, the forest is less of a feature and the landscape is more open to maritime influence. As a result, its climate is cooler than the southern Médoc and Graves.
13
Q
Bordeaux annual rainfall? Annual variation?
A
Rainfall is variable, an average of 950 mm a year but with marked variation from year to year and the times within the year when it falls.
14
Q
Name 4 ways excess rain plays a roll in vintage variation
A
rain at flowering can result in poor fruit set
rain throughout the growing season can result in increased disease pressure rain at and following véraison can lead to unripe fruit and fungal diseases
rain at harvest can dilute flavours.
15
Q
What effect has climate change had on Bordeaux harvests?
A
climate change has led to hot dry summers with insufficient rainfall. The hardy grape varieties planted across Bordeaux can resist extremes of temperature, but hot dry years such as 2003 can lead to wines, both red and white, with low acidity that lack balance. They can also lead to wines being more alcoholic than in the past as growers wait for phenolic ripeness before picking
16
Q
In which area of Bordeaux is maritime influence less pronounced?
A
The maritime influence is less pronounced in the easterly, Right Bank regions of Bordeaux such as the Libournais (Saint-Émilion, Pomerol and appellations that surround them), but remains a factor.
17
Q
In what years in Bordeaux was frost particularly devastating?
A
1956, 1991 and 2017
18
Q
Which areas of Bordeaux are less prone to frost damage?
A
In the Médoc, the most prestigious wines tend to be close to the Gironde estuary, which has a moderating influence on the climate and often protects those vines from frost, while those located a mile or two to the west can be devastated
19
Q
Describe the incidence of hail in Bordeaux in the last decade
A
Hail, which is always sporadic, has been more widespread and destructive over the past decade.
20
Q
Describe the soils, and their origins, of Bordeaux’s Left Bank.
A
The Left Bank – that is, the Médoc to the north of the city and Graves to its south – benefits from deposits of gravel and stony soils carried to the region by floodwaters from the Pyrenees and the Massif Central many thousands of years ago. Depending on their origin, the gravel is mixed with clay, sand, and minerals.
21
Q
What’s the height of the Left Bank’s gravel mounds?
A
not especially high (highest in Margaux at 32 m) nor do they cover the whole region
22
Q
What are the left Bank’s gravel mounds called?
A
Croupes
23
Q
What are the viticultural adv/diasadv of gravel in Bordeaux?
A
Gravel, unlike clay, drains well, so even after the showers and storms, to which the Left Bank is prone, the roots of the vines soon dry out and the grapes can continue to ripen. In extremely hot years, such as 2003 and 2005, the excellent drainage can put some vines at risk of drought stress. This is particularly the case where soils are shallow. For example, in Pomerol, soils are rarely more than a metre deep and as a result, the vines can suffer, as was seen in the very dry summer of 2016.
A second contribution made by gravel soils is heat retention. After a warm summer day, the pebbles and stones retain their warmth and continue gradually to release it upwards onto the vines, facilitating their slow ripening.
24
Q
Where are all top Left bank estates planted?
A
On croupes
25
Where are clay soils prevalent on the Left Bank? What's the impact of clay soils on the wines?
There are also pockets of clay on the Left Bank, especially in Saint-Estèphe, but the wines from such soils, while robust and characterful, have not achieved the same acclaim as those grown on gravel.
26
Describe the soil of the Right Bank and the corresponding adv/disadv in the vineyard
On the Right Bank there is far more clay in the soil, although there are significant patches of gravel in certain sectors of the Libournais. That is one reason why the dominant grape variety here is Merlot, which is ideally suited to such soils. It ripens fully in almost all vintages. It also delivers more sugar and thus alcohol than Cabernet Sauvignon and Cabernet Franc, which was seen a benefit in the past.
27
Describe the soil characteristics of the Right Bank's top estates
The best wines come from grapes grown on the limestone plateau or the gravel section that borders Pomerol.
28
Describe the budding and ripening characteristics, as well as the hazard susceptibility of Merlot.
early budding variety, making it vulnerable to spring frosts, and mid ripening, giving the advantage that the grapes can be picked before early autumn rain. It is susceptible to coulure, to drought and to botrytis bunch rot, making sorting necessary to maintain quality. All these hazards can reduce yields.
29
What are the relative benefits of Merlot vs. Cab in Bordeaux?
In Bordeaux, an important benefit is that it can ripen fully in cooler years, in comparison to the later ripening Cabernet Sauvignon. It is the dominant variety in the whole of the Right Bank and in the cooler northern Médoc, which has more fertile soils with a high clay content. It ripens on these cooler soils and the water-holding capacity of clay enables it to produce the large berry size typical of Merlot. It also reaches higher sugar levels and therefore higher potential alcohol levels than either of the Cabernets. This was an advantage in earlier decades but, with a warming climate, is less so today. As a variety, it contributes medium to pronounced intensity fruit (strawberry and red plum with herbaceous flavours in cooler years; cooked blackberry, black plum in hot years), medium tannins and medium to high alcohol to the Bordeaux blend.
30
Describe the budding and ripening characteristics, as well as the hazard susceptibility and berry characteristics (and what it contributes to a blend) of Cab Sauv.
This is a late budding variety, giving it some protection from spring frosts. It is a small-berried thick-skinned variety with high tannin content, resulting in wines with high tannins. It is prone to fungal diseases, especially powdery mildew and the trunk diseases, Eutypa and Esca. It ripens late (and hence needs to be grown on warmer soils), making it vulnerable to early autumn rains. It produces the highest quality fruit on warm, well-drained soils, such as the gravel beds of the Médoc. In Bordeaux, Cabernet Sauvignon contributes pronounced violet, blackcurrant, black cherry and menthol or herbaceous flavours, medium alcohol, and high acidity and tannins to the Bordeaux blend.
31
What are the adv/disadv of Cab in Bordeaux?
In cooler seasons in Bordeaux, especially in the past with a cooler climate, growers could struggle to ripen Cabernet Sauvignon fully, resulting in wines with high acidity, unripe tannins and little fruit. As a result, and due to Cabernet Franc and Merlot’s earlier ripening, it was and still is regularly blended with these two varieties.
32
What does Cab Franc contribute to a Bordeaux blend?
it contributes red fruit, high acidity and medium tannins to the Bordeaux blend.
33
Why are Malbec plantings rare in Bordeaux?
after the hard frosts of 1956, Malbec was mainly replaced with Merlot, which is easier to grow in Bordeaux.
34
Describe the budding and ripening characteristics, as well as the hazard susceptibility and berry characteristics (and what it contributes to a blend) of Petit Verdot
This variety buds early and ripens even later than Cabernet Sauvignon, making it unpopular with growers in the past in Bordeaux. It is also prone to spring frosts, a failure to ripen in cool years and to rain around harvest. It contributes powerful, deeply coloured wines with spice notes and high tannins. While there are still very few plantings, it is increasingly valued, especially as a warmer climate means it is more likely to ripen in most years.
35
Where does PV do best in Bordeaux?
In Bordeaux, it does best in the warmer parts of the Médoc.
36
What % of a blend is typical in Bordeaux wines?
When used, often as less than five per cent
37
Describe the budding and ripening characteristics, as well as the hazard susceptibility and berry characteristics (and what it contributes to a blend) of Semillion
This is a mid-ripening variety, susceptible to botrytis bunch rot and to noble rot in the right conditions. It can carry high yields. Sémillon has light intensity apple, lemon and, if under ripe, grassy, flavours, a medium body, medium alcohol and medium to medium (+) acidity. (The variety is often spelled Semillon in English-speaking countries.)
In high quality dry white Bordeaux blends, it contributes low to medium intensity aromas, weight and body, and medium acidity. As such, it softens Sauvignon Blanc’s more intense flavours and high acidity. It has a strong affinity with vanilla and sweet spice flavours from new French oak.
In botrytis-affected sweet Bordeaux wines, it contributes pronounced honey and dried fruit (lemon, peach) character and a waxy texture. As it is more susceptible to botrytis than Sauvignon Blanc, top Sauternes wines tend to have a high proportion of Sémillon in the blend, for example as in Ch. Climens or Ch. d’Yquem. Sémillon is also prized for its ageability, developing toast and honeyed notes with age in contrast to Sauvignon Blanc that can hold but whose flavours do not evolve.
38
What does SB contribute to a Bordeaux blend?
it contributes its grassy and gooseberry fruit and high acidity to dry white blends and to sweet botrytis-affected wines
39
In Bordeaux is SB generally bottled as a single variety or blend?
Because of the worldwide popularity of the variety, increasing amounts of dominantly or single-variety dry Sauvignon Blanc white wines are being made.
40
What are the vineyard challenges of Muscadelle? What does it contribute to Bordeaux wines?
This white variety needs to be planted on a well-exposed site, as it is very prone to botrytis bunch rot. The vast majority is used in sweet white wines where it contributes flowery and grapey notes. It is not related to Muscat.
41
What's typical Bordeaux planting density?
10,000 vines/ha
42
What's typical Bordeaux vine spacing? What motivates the high density? What are the associated costs?
one metre apart with one metre between the rows. This is suitable for the relatively infertile soils of the region resulting in moderate vigour. Close planting adds to costs as more plants and more trellising have to be bought, specialist over-the-row tractors bought and more time is needed for vine training, ploughing and spraying. However, close planting makes the best use of expensive vineyard land. Vineyards in less prestigious appellations are often planted at lower density.
43
What the most common training method on the Left Bank?
cane pruning, in which canes are trained along wires. On the Left Bank, two canes are trained, called Double Guyot.
44
What the most common vine training method on the Right Bank?
Single Guyot
45
What's the 2nd most common Bordeaux vine training system? Why is it favored by some top estates?
The second method is cordon-pruning, spur-pruned, which is rare in Bordeaux, although some prestigious estates favour it, arguing that it reduces yields naturally and gives better aeration to the bunches.
46
Why is canopy management important in Bordeaux?
In Bordeaux’s moderate, damp climate, canopy management is important to reduce the incidence of downy mildew, powdery mildew and botrytis bunch rot.
47
When does leaf removal take place in Bordeaux? Why?
Leaf removal takes place during the summer and is intended to improve aeration and deter rot. This also exposes grapes to ultraviolet light to aid ripening
48
What negative circumstance often occurs in Bordeaux vineyards when a mildew attack is followed by rain?
tractors may have difficulty entering the vineyards to spray and the rain washes away the treatments, which can compound the problems
49
Which trunk rot diseases are a problem in Bordeaux?
Eutypa dieback and Esca have become major problems, rotting the vine from the inside
50
What new treatments are available for Eutypa dieback and Esca?
A relatively new treatment called 'soft pruning', increasingly popular across Europe, seems to be fairly successful
51
What's Flavescence doree? How can it be contained?
Grapevine Yellows, a bacterial disease.Flavescence dorée can be contained by using insecticides, but such treatments make the growing band of organic and biodynamic producers uneasy because of the use of synthetic insecticides.
52
Describe how physical leaf removal is done in Bordeaux. Why is one method sometimes preferred over another?
Leaf removal can take place on either one or both sides of the row. However, leaves protect the bunches from sunburn and extreme heat. For example, vineyard managers who removed leaves in 2003 ended up with raisined grapes. It is less risky to remove leaves late in the season when extreme heat is less likely and the bunches can benefit from the better aeration.
53
What's the history and current trend with respect to green harvesting in Bordeaux?
About 20 years ago it became approved practice to remove bunches (or bunch-thin), either by hand or by machine. This was a way to correct vines carrying a high yield, and to improve concentration of flavour. It now less popular, as some viticulturalists argue that it can unbalance the vine and that pruning short in winter is a better way to control yields. The emphasis today is in allowing vines to find their natural balance, avoiding corrective measures unless there is no alternative.
54
What are the current trends with respect to yields in Bordeaux?
Yields have certainly decreased over the past two decades; they now average 50 hectolitres per hectare and the wines have benefited. However, there was a fashion for exaggeratedly low yields, especially on the Right Bank. This resulted in super-concentrated wines that could often be jammy or fatiguing. Moreover, the sense of place, which is a hallmark of fine Bordeaux, is obscured by excessive concentration that robs the wine of any nuance. However, this practice is in decline.
55
Compare the past and current methods of organizing harvest labor in Bordeaux. How do current trends add to production costs?
Harvest used to be a random procedure. Teams were hired to arrive for a defined period, based on an informed guess as to when the grapes would be ripe. Thus, in most vintages some grapes would be picked under ripe, others overripe, and the remainder at the right moment. Today harvesting teams are hired for a longer period and expect some days of paid idleness should the harvest be interrupted by rain. Large teams of workers (above 100) are hired by the big estates. Many properties hire workers from other EU countries and board the workers throughout harvest, further adding to the cost.
56
What harvest labor challenges do growers face in Bordeaux?
n some parts of the region, such as the northern Médoc, it is hard to find workers to harvest by hand, as the vineyards are a two-hour drive from Bordeaux
57
Name 3 factors that influence the decision to harvest mechanically or by hand in Bordeaux.
1. Labor shortages
2. Cost
3. Some properties also use machines to collect grapes quickly if fungal disease pressure is high or if the weather forecasts is for rain or storms.
58
What is the perceived benefit of hand harvest?
Advocates of harvesting by hand argue that it allows them to pick the perfect moment to harvest, without dealing with the vagaries of harvesting teams' schedules. Nonetheless, harvesting by hand undoubtedly gives greater quality control, which is why top estates routinely pick by hand.
59
What is the Bordelaise practice re: sorting?
Levels of sorting vary according to the value of the wine and the quality of the vintage. Grapes for inexpensive wines will not be routinely sorted, while grapes for high quality wines will be sorted first by those harvesting by hand as they pick, by hand on a moving or vibrating belt or, in very well-funded properties, by optical sorting (see General Winemaking options, Sorting). In the very best vintages, even top estates may decide not to sort in the winery because of the uniformly high quality of the fruit and because they have sorted in the vineyard.
60
What is plot by plot winemaking? In Bordeaux, which growers might choose to harvest/vinify this way? What production costs are added?
Many properties, especially those producing high quality wines, have moved to plot by plot winemaking, picking individual plots for optimum ripeness and then making separate small lots of wine with those grapes. In addition to the added care needed over harvesting dates, this also requires more, smaller vessels to be available in the winery, adding to cost but producing higher quality.
61
What type of fermentation vessel and cap management is most common in Bordeaux?
Fermentation vessels include wood, stainless steel and concrete. All are fitted with temperature control.
Takes place in closed vats with pump-overs.
62
What type of yeast is most common in Bordeaux?
Most properties used cultured yeast for its reliability.
63
Describe common Bordelaise fermentation temperature and post fermentation maceration practices
Fermentation temperatures and the extent of post-fermentation maceration on the skins depends on the style of the wine to be made and the quality of the vintage. Mid-range fermentation temperatures and a short period on the skins after fermentation (5-7 days) is typically used for wines intended for early drinking to preserve primary fruit and to limit the extraction of tannins. Mid-range to warm fermentation temperatures and a total of 14–30 days on the skins may be employed for wines intended to be aged for many years in bottle. Maceration times are reduced in poor vintages if the fruit is not fully ripe.
64
What press techniques are common in Bordeaux?
The juice is drained off, and the remaining skins are pressed, either in pneumatic presses or in modern vertical or hydraulic presses, which are believed to give the best results because of their gentle extraction. The press wine is, like the free-run, poured into 225-litre barrels (barriques), and the winemaker will decide later what proportion of press wine the final blend will contain. That will depend on whether the free-run needs more structure and tannin.
65
Describe MLF in Bordeaux.
Malolactic conversion takes place either in tanks or in the barrels, arguing that there is a better integration of wine and wood. As top-quality wines will be tasted initially in the following spring by buyers and wine journalists, many estates will inoculate to ensure rapid completion of malolactic conversion. Cellars may be heated to encourage an efficient conversion.
66
Describe the nuse of oak aging in Bordeaux for mid price vs. premium wines
Simpler wines are typically aged in stainless steel, concrete vats or large vats for 4–6 months and oak chips may be added for an oak flavour effect.
High quality wines are matured in French oak barriques. Most common is a mix of first, second and three-year old barriques, though some very prestigious properties will use up to 100 per cent new oak. However, the percentage of new oak has been decreasing in recent years to more moderate levels for many estates.
67
Describe Bordelaise practices in choosing cooperages and the duration of barrel aging.
Winemakers choose the barrel makers, often opting for a range of cooperages for greater perceived complexity, and the level of toast, typically medium to medium plus. Wines will be matured for 18–24 months, depending on the quality of the wine (wines of greater concentration and higher tannins need longer) and the progress of maturation in any particular year.
68
How often are wines typically racked in Bordeaux? How is micro-oxygenation used?
By tradition, wines are racked every three months, though some prefer to leave the wine undisturbed on the lees and may use micro-oxygenation to replace the oxygenation caused by racking, as well as softening tannins.
69
Describe the 2 approaches to blending in Bordeaux. How are consultants used to aid in this process?
There are two approaches to blending. Most estates, especially those that opt to present their wines in the spring for the en primeur tastings (see below), blend over the winter. The outcome is not just a near-final blend of the main wine, but a deselection of wines that will end up in the estate's second or third label or that will be sold off in bulk to merchants. A minority of estates blend a few months before bottling, when the blending team can assess the evolution of each variety and each lot before making the final decisions. The majority of the top properties work with a winemaking consultant whose main role is to assist with the blending process. In fact, many of the top properties work with the same highly skilled consultants.
70
Name 2 styles of Bordeaux rose
the deeper coloured, traditional Clairet and a lighter coloured rosé
71
What grape varieties are commonly used in Bordeaux rose?
Cab and Merlot
72
What methods of rose production are used in Bordeaux?
n the past wines were made either from younger vines or by the short maceration and bleeding off method. Here the rosé is a by-product of red wine production in which the main aim is to produce deeper coloured red musts and wines. The newer style lighter coloured rosé is more likely to be made by direct pressing.
73
In Bordeaux, when are white grapes pressed?
Once the grapes have been picked, they are either pressed directly on arrival at the winery or left on the skins for up to 24 hours before being pressed. The first method delivers maximum freshness, the second more aromatic and phenolic complexity, although the grapes need to be fully healthy, otherwise off-flavours could be extracted.
74
Describe fermentation temperature, fermentation vessels, wine aging, clarification and aging on lees in white Bordeaux wine making
Wines intended for early drinking are generally fermented at cool fermentation temperatures in stainless-steel tanks. Inexpensive wine may then remain in the tanks for a few months before being clarified and bottled. Mid-priced wines are often left on the fine lees for 6–12 months, which will give them more weight and complexity.
75
How are Bordeaux white wines aged?
Higher quality wines are fermented and aged in barriques, with a varying proportion of new oak.
76
Describe the use of MLF in Bordeaux whites
Many producers block the malolactic conversion to retain freshness and acidity
77
Describe lees aging and batonnage in Bordeaux whites.
It used to be common for the fine lees to be regularly stirred (bâtonnage) to enrich the wines further. However, today many winemakers are wary of the technique, which can, especially in hot years, give the wines excessive body in relation to their levels of acidity.
78
Describe the contemporary style of SB in Bordeaux. To who's research is this attributed?
The contemporary style of white Bordeaux owes a great deal to the work of Professor Denis Dubourdieu and André Lurton. They advocated an increased focus on Sauvignon Blanc, skin contact for the extraction of aromatics and a reduction in the proportion of new oak used in the fermentation and maturation stages.
79
Describe the vineyard steps in the production of sweet Bodeaux wine.
Yields must be kept low, often at levels one third of those acceptable for still wines, to ensure very high sugar levels in the grapes. This is achieved by pruning to a low number of buds and then the removal of any fruit that shows any signs of disease or damage as these would be highly prone to grey mould at the end of the season. Low yields and the reduction in juice created by botrytis mean that many estates do not achieve the low 25 hL/ha maximum allowed in the top appellations, Sauternes and Barsac. Below 10 hL/ha is common at the very top estates. These low yields alone increase production costs greatly.
80
What is required of harvesters of botryitis grapes in Bordeaux?
Harvesters must be well trained and capable of identifying noble rot in contrast to grey or black rot, which are entirely negative. For wines of high botrytis concentration, teams of pickers must go through the vineyards more than once (in some vintages 10–12 times at the properties paying the greatest attention to detail) to select properly botrytised and ripe bunches or berries. The harvest can last from September to November.
81
Nn what 4 things does the level of Botrytis in the final wines depend?
What's the result?
whether the conditions are correct for the spread of noble rot, which varies from year to year.
the position of estates (proximity to areas where mist forms most regularly versus other locations)
the willingness of estates to wait for the best times to harvest and risk losing all or part of the crop due to adverse weather
the willingness of estates to pay for multiple passes through the vineyard to select botrytis-affected fruit.
As a result, the wines may be made from varying proportions of botrytis-affected and merely late-harvested fruit
82
What production methods are used for making sweet wines in Bordeaux?
Once picked, the grapes are handled as for a dry white wine, being fermented in stainless steel, concrete tanks or barriques, and then aged for varying periods in any of those containers. Top-quality wines are typically barrel-fermented (for the best integration of oak and fruit flavours) with a high proportion of new oak and barrel-aged (for 18–36 months for top wines) to encourage a gentle oxidation that will add complexity. The amount of new oak ranges from 30 to 50 per cent but can be up to 100 per cent, for example at Ch. d’Yquem. This adds significantly to production costs. Wines from the less prestigious sweet wine appellations are often unoaked and released a year after the harvest.
83
How many appellations are in Bordeaux?
65
84
Which wines styles are produced on Bordeaux AOC?
Red, white and rose
85
What are the max yields in Bordeaux AOC?
Maximum yield is 65 hL/ha for whites, 62 hL/ha for rosés and 60 hL/ha for reds, resulting in some wines of low flavour concentration
86
What are the max yields in Bordeaux Superieur AOC?
maximum yield is 59 hL/ha for red wine
87
What % of Bordeaux production is labeled either Bordeaux AOC or Bordeaux Superieur AOC?
50%
88
What grape dominates Bordeaux AOC red wines? Describe the style of these wines
Merlot
| Medium intensity red fruit, high acidity, medium (+) tannins, medium body and medium alcohol
89
Describe the style of Bordeaux AOC white wines.
The white wines are made with increasing amounts of Sauvignon Blanc and have medium intensity gooseberry and lemon fruit, medium body, high acidity and medium alcohol
90
What is the general Q ofBordeaux AOC or Bordeaux Superieur AOC wines?
Most of the wines are acceptable to good quality and inexpensive to mid-priced.
91
Name the 8 Left Bank AOCs.
```
Medoc AOC
Haut-Medoc AOC
St. Estephe AOC
Paulliac AOC
St. Julien AOC
Margaux AOC
Listrac-Medoc AOC
Moulis AOC
```
92
What wines can be made in the Medoc and Haut-Medoc?
Red only
93
What's the Max yield in the Medoc and Haut-Medoc?
55 hL/ha
94
When can wines be sold the Medoc and Haut-Medoc?
from mid-June of the year after the harvest.
95
What's the ratio of grape types planted in the Medoc ?
early equal proportions of Merlot and Cabernet Sauvignon.
96
Where's the Medoc located? What is it's dominant soil type?
Médoc AOC covers the northern end of the Left Bank area
97
Where's the Haute-Medoc located? What is it's dominant soil type?
Haut-Médoc AOC covers the area closest to Bordeaux city and the area includes the famous Left Bank individual communes. Here the soils include warm, gravelly sites for Cabernet Sauvignon (50 per cent of plantings) and Merlot (44 per cent).
98
What is the typical quality level of Medoc and Haut-Medoc wines?
As these are large areas, wines labelled Médoc and Haut-Médoc come in a wide range of prices and quality levels.
99
What are the 4 famous single commune appellations of the Haut-Medoc?
Saint-Estèphe, Pauillac, Saint-Julien and Margaux.
100
Where are the 4 famous single commune appellations of the Haut-Medoc located, and what are the benefits of the location? What are their soil types? What types of wine are allowed?
These appellations are adjacent to the Gironde estuary and its moderating influence and have a high proportion of warm gravelly soils enabling Cabernet Sauvignon to ripen. These four appellations are for red wines only
101
What's the Max yield of the 4 single commune appellations of the Haut-Medoc?
57 hL/ha
102
What's the typical wine style and quality of wines from the Haut-Medoc?
The wines typically have pronounced intensity blackcurrant, green bell pepper (especially in cooler vintages) and red plum fruit, with vanilla and cedar oak notes. They have medium to high alcohol, high tannins and are medium (+) bodied. The wines in these four communal AOCs are typically very good to outstanding in quality and premium to super-premium in price.
103
What's the location of Saint-Estèphe AOC? What's it's relative climate? Soil types?
This is the most northerly and coolest of the four prestigious Left Bank Médoc communes, as it is closest to the Atlantic Ocean
104
What are the planting ratios of St. Estephe? Where does each grape most thrive?
At 40 per cent, it has more Merlot planted than the other three, as it can ripen successfully here and is well suited to the clay soils away from the estuary. Cabernet Sauvignon makes up 50 per cent of the plantings and performs best on the gravel banks close to the estuary.
105
What's the style of St. Estephe wines?
Due its cooler regional climate, Saint-Estèphe has a reputation for rustic wines that need many years in the bottle to soften the tannins. However, some wines are softer and more accessible, especially from the warmer gravel soils or where there is a significant proportion of Merlot in the blend.
106
what benefit do St. Estephe's clay soils provide in the age of climate change?
The water retaining capacity of the clay soils has proven to be advantageous in recent dry, hot summers.
107
Does St. Estephe have classified growths?
t has no First Growths but it does have second growths and a large number of Cru Bourgeois.
108
What are the planting ratios of Paulliac? Soil type?
This appellation has a high proportion of Cabernet Sauvignon planted (around 62 percent) often on the gravel banks close to the estuary, enabling the variety to ripen fully in most years. Many of the top estates have an even higher proportion of Cabernet Sauvignon in the blend (70-80 per cent), resulting in wines of high concentration and great longevity.
109
What's the style of Paulliac wines?
wines of high concentration and great longevity. Stylistically it is regarded as the most structured wine of the Left Bank, with high tannins and high acidity, giving it the capacity for long ageing.
110
Does Paulliac have classified growths?
Pauillac has three of the five first growths. It also has the highest proportion of production of cru classé wine, around 85 per cent of production, followed closely by Saint-Julien
111
What are the planting ratios of St. Julien? Soil type?
Like Pauillac, this appellation has a very high proportion of Cabernet Sauvignon planted and a high proportion of cru classé production. It has very homogenous gravel soils.
112
What's the style of St. Julien wines?
Stylistically it is often regarded as a mid-way point between the powerful structure of Pauillac and the finesse of Margaux
113
Does St. Julien have classified growths?
It has no first growths but five second growths.
114
What are the planting ratios of Margaux? Soil type?
There is slightly less Cabernet Sauvignon planted and slightly more Merlot. It has stony, gravelly soils
115
Where is Margaux located? What effect does this have on ripening? Advantage?
It is the most southern Left Bank AOC and being slightly further south, vines ripen a few days earlier than for example in Pauillac and 7-10 days earlier than the more northern Medoc appellations.This can be an advantage in cool years or if rain threatens.
116
What soil issues are present in Margaux?
Clay seams mean that some soils can require supplementary drainage, adding to the investment required
117
What's the style of Margaux wines?
Margaux has a reputation for the perfumed wines with silky tannins.
118
What's the relative location of Listrac-Medoc and Moulis? What wines are produced? What are their soil types?
These two appellations for red wines are further from the river than the four famous single commune appellations. As a result, they benefit from less of the moderating influence of the estuary and have less gravel in the soils.
119
Compare the permissible release dates in Listrac/Moulis and the other 4 communes. What is the quality of Listrac/Moulis wines?
Apart from being able to release the wine for consumption slightly earlier, the AOC requirements are the same as for the four single communal appellations. The wines are typically good to very good and mid-priced to premium priced.
120
What wines are produced in Graves AOC? Percentages?
red and white, with 85 per cent of wine being red
121
What are the Max yields in Graves?
Maximum yields are limited to 58 (red) and 55 (white) hL/ha respectively
122
What wines are produced in Graves Superieurs AOC? Percentages?
Graves Supérieures AOC is restricted to late picked and/or botrytis-affected sweet wines.
123
What's the wine quality in Graves?
Most Graves AOC wine is acceptable to good quality and inexpensive to mid-priced
124
Where is Pessac-Leognan located? Soil type? Climate?
This compact appellation includes some of the southern suburbs of the city of Bordeaux and is a sub-region within Graves AOC. It has both the gravel soils and the moderating effect of the Garonne like the top communes of the Médoc
125
What types of wine are produced in Pessac Leognan?
It is known for high quality, often barrel-fermented and aged white wines and high-quality red wines, though the red/white split is 80/20 percent.
126
Does Pessac-Leognan have a 1st Growth?
t includes one First Growth from the 1855 classification and all of the cru classé properties of the Graves classification.
127
What's the flavor profile of Pessac-Leognan wines? Quality?
It has the reputation for producing the best white wines of Bordeaux. The white wines are typically a blend of Sauvignon Blanc and Semillon and have pronounced aromas of gooseberry, lemon and grapefruit with vanilla and clove oak notes, medium (+) body, medium (+) to high acidity and medium to high alcohol. They are typically very good to outstanding and premium to super-premium in price. The red wines are similar in style and price to the red wines of the four most prestigious Médoc communes.
128
What the Max yields of Pessac-Leognan?
Maximum yield is 54 hL/ha for both red and white wines.
129
What is the 2nd largest Bordeaux appellation after Bordeaux AOC? Does it produce reds, whites, or both?
Entre-deux-Mers AOC is is the second largest appellation in terms of hectares, though a long way second to Bordeaux AOC, producing only white wines. (Red wine is produced within the appellation area but is bottled as Bordeaux or Bordeaux Supérieur.)
130
What are the Max yields of Enre-deux-Mers?
he maximum yield is 65 hL/ha resulting in some wines of low flavour intensity
131
What's the Quality of Entre-deux-Mers?
The wines are typically acceptable to good in quality and inexpensive to mid-priced.
132
Which Bordeaux "Bank" is characterized by many small estates?
The Right Bank is characterised by many small estates (some as small as one hectare)
133
Name the top 3 grapes of the right bank in order of plantings
Merlot
Cab Franc
Cab Sauv
134
What wines are produced in St. Emilion and St. Emilion Grand Cru AOCs?
Red only
135
What are the Max yields in St. Emilion and St. Emilion Grand Cru AOCs?
53 hl/ha and 46 hl/ha, respectively
136
What's the dominant grape in St. Emilion and St. Emilion Grand Cru AOCs?
Merlot is the dominant grape variety (60 per cent) and Cabernet Franc the next most grown variety
137
What's the flavor profile of the TOP wines fromSt. Emilion and St. Emilion Grand Cru AOCs?
pronounced red and black plum fruit with noticeable vanilla and clove new oak character, with a full body, high alcohol, medium (+) to high acidity and medium (+) to high tannins. Because of the high fruit concentration, high acidity and tannins, the best wines can age for many years in bottle.
138
What are the St. Emilion satellites? (name 2)
This is the name given to four AOCs that are close to Saint-Émilion but further away from the River Dordogne. Similar wines are made to the same rules as Saint-Émilion AOC. The two largest satellites are Montagne Saint-Émilion AOC and Lussac-Saint-Émilion AOC.
139
What are the dominant grapes in Pomerol AOC? Are red and white wines produced?
Merlot as the dominant grape (around 80 per cent), Cabernet Franc being the next most grown variety.
Only red
140
What's the Max yield in Pomerol?
49 hL/ha
141
Does Pomerol have a classification system?
No
142
What's Pomerol's typical flavor profile?
pronounced red and black plum fruit with noticeable vanilla and clove new oak character, with a full body, high alcohol, medium (+) to high acidity and medium (+) to high tannins. Because of the high fruit concentration, high acidity and tannins, the best wines can age for many years in bottle.
143
What's typical Pomerol quality? What are typical prices? Why are prices so high?
There is no classification system in Pomerol but many top-quality estates. The wines are typically very good to outstanding and premium to super-premium in price. The top wines are similar to the top wines of Saint-Émilion.
Partly because of the small size of the estates in Pomerol and consequent small production (compare Petrus with less than 12 ha to the Left Bank First Growths with 80–100 ha each), the top properties command some of the highest prices in the world per bottle.
144
what's Lalande-de-Pomerol?
a larger satellite appellation that allows slightly higher yields than in Pomerol AOC.
145
What's Cores de Bordeaux? When was it created? What appellations are included?
Côtes de Bordeaux AOC is an appellation for red and white wine created in 2009 for a group of appellations on the Right Bank. A number of communes can append their name before the AOC name, for example, Blaye Côtes de Bordeaux. The same is the case for Cadillac, Castillon and Francs
146
What's the Max yield of Cotes de Bordeaux?
the maximum yield is 55 hL/ha and 52 hL/ha if a commune name is appended.
147
Is Cote de Bourg included in Cotes de Bordeaux AOC? What grape has an increased role on Cote de Bourg?
This appellation has a focus on Malbec with 10 per cent of its hectares being planted with this variety, the highest percentage of any Bordeaux appellation
148
What's Cote de Bordeaux's Max yield?
For red wines, the maximum yield is 55 hL/ha and 52 hL/ha if a commune name is appended
149
What 2 appellations in the south of Graves are famous for sweet wine?
Sauternes and Barsac
150
What are the relative grape planting percentages in Sauternes and Barsac?
Sémillon (80 per cent of plantings), Sauvignon Blanc and tiny amounts of Muscadelle.
151
What conditions are ideal to produce Noble Rot? Do Sauternes and Barsac have these conditions?
They have the conditions to produce noble rot due to the meeting of the cold Ciron River with the warmer Garonne River, promoting morning mists. The ideal situation for noble rot is when these mists are burnt off by the middle of the day, with sunshine in the afternoon drying the grapes to avoid the development of grey rot.
152
What's the largest sweet wine producing appellation in Bordeaux? What % is that production?
Sauternes is the largest sweet wine appellation in Bordeaux, accounting for 50 per cent of all production.
153
What labeling options are available in the commune of Barsac?
Wines from the commune of Barsac may be labelled as either Barsac AOC or Sauternes AOC.
154
What are the Max yields in Sauternes and Barsac?
Maximum yields are limited to just 25 hL/ha in both appellations but, in reality, much lower yields are often required to ensure grapes are fully ripened before noble rot develops
155
What's the flavor profile of Sauternes and Barsac wines? Quality?
The wines have pronounced aromas of citrus peel, honey, tropical fruit (mango) with vanilla oak notes; they are full bodied, with high alcohol, medium to medium (+) acidity and a sweet finish. The wines are very good to outstanding and prices range from mid-priced to super-premium.
156
What are the demand trends with respect to Sauternes?
| What are producers doing to cope?
Sauternes has been facing a crisis for the past 30 years due to a lack of demand for the wines. In response to this crisis, many properties have started producing dry wines as an important source of income.
157
Name 5 Bordeaux sweet wine appellations
```
Sauternes
Barsac
Loupiac
Premieres Cotes de Bordeaux
Sainte-Croix-du-Mont
```
158
What are the Max yields of Sainte- Croix-du-Monts and Loupiac?
40 hL/ha
159
What are the Max yields of Premieres Cotes de Bordeaux
45 hL/ha
160
What's the Quality of Premieres Cotes de Bordeaux,Sainte- Croix-du-Monts and Loupiac? Are they botrytised or late harvest?
These wines may be botrytis-affected or simply late harvest. The wines are good to very good in quality and inexpensive to mid-priced.
161
Describe the 1855 classification of the Medoc and Sauternes.
this classification includes the 60 leading properties or châteaux from the Médoc and one from the Graves, ranked in five tiers, referred to as crus or growths, from first growths, or premiers crus, down to fifth growths, or cinquièmes crus. It was originally based upon price. The classification also includes Ch. Haut Brion from Graves.
162
Describe the graves classification.
In 1959, the Graves established a list based on pricing, fame and quality as judged by tasting. Altogether there are 16 classified châteaux, for their red, white or both, all located within the sub region of Pessac Léognan. The Graves classification is a simple list with no sub-divisions and can be for red and white wines.
163
In the 1855 classification decribe how Sauternes are rated
the sweet white Bordeaux wines were classed into only three levels, Premier Cru Supérieur, which was reserved solely for Chateau d’Yquem, Premier Cru, which is essentially a First Growth and Deuxièmes Crus, which are Second Growth wines.
(NOT from WSET)
164
What are the 5 1955 classification Premieres Crus Classe?
```
Ch. Lafite Rothschild (Pauillac)
Ch. Latour (Pauliiac)
Ch. Margaux (Marguax)
Ch. Haut Brion (Pessac, Graves)
Ch.Mouton Rothschild (promoted, 1973)
```
165
Describe the St. Emilion classification
This classification dates back to 1955 and has been revised at approximately 10-yearly intervals ever since. Châteaux are judged on their terroir, methods of production, reputation and commercial considerations and a blind tasting of at least 10 vintages. The classification includes four tiers: Premier Grand Cru Classé A, Premier Grand Cru Classé B, Grand Cru Classé and Grand Cru. The most recent revision of 2012 still stands.
166
Describe the Cru Bourgeouis de Medoc classification.
Created in 1932, Cru Bourgeois is a level below Cru Classé, but still of superior quality. In 2010, it was revised with the Cru Bourgeois label awarded annually to individual wines rather than to châteaux as a mark of quality based on an assessment of both production methods and the finished product. Any property in the Médoc may apply. From the 2018 vintage on, wines will be classified as one of three tiers of quality (as was done in the past): Cru Bourgeois, Cru Bourgeois Supérieur and Cru Bourgeois Exceptionnel.
167
Which 2 Bordeaux classification systems are controversial? Why?
The Saint-Émilion classification has been challenged and lawsuits have dented its reputation and value. The use of the term ‘Grand Cru’ for the lowest tier of classified Saint-Émilion is regarded by many outside of the region as misleading. The Graves classification is due for revision with too many high quality estates not included in the current list, but that may not happen as the proprietors fear a repetition of the disputes that have discredited the Saint-Émilion classification.
168
How many Bordeaux estates are there? What are they called? Is the # shrinking or growing?
There are over 7,000 estates mostly called châteaux, even though a château can be a palatial country mansion or a dilapidated farmhouse. The number of estates is shrinking, as very small properties are being taken over by larger neighbours to create volumes of wine that are more viable commercially.
169
What's the average estate size inBordeaux?
The average estate size is now over 17 hectares.
170
What's the average annual production in Bordeaux?
The annual production fluctuates but is generally over 800 million bottles.
171
In terms of production volumes, what percentage of total production can be attributed to Bordeaux, Medoc and Graves, Cotes de Bordeaux, St, Emilion, Pomerol and satellites, Dry white and sweet white?
```
Bordeaux - 47%
Medoc and Graves - 18%
Cotes de Bordeaux - 12%
St, Emilion, Pomerol and satellites - 11%
Dry white - 9%
Sweet white - 3%
```
172
How do production costs differ between Bordeaux AOC, a Medoc estate and a Classed Growth? Why
Bordeaux: .57euro/bottle
Medoc: 2.335 euro/bottle
Classed growth: 9.80 euro/bottle (2011 est)
These figures do not include interest on bank loans or land costs, which would increase the costs significantly. The main additional production costs for a classed growth are increased vine density, harvest costs, hugely higher viticultural costs, lower yield, rigorous grape selection and barrel ageing (both the cost of a higher proportion of new barrels and extended time in barrel).
173
Explain how the classification system and the Parker 100 point scale each promote wine sales.
While the classifications have been an important way of selling wine, the 100-point rating system associated with Robert Parker and adopted by many top critics has become a vital tool for selling wine, initially in the USA and then around the world. Scores have become an easy to understand way of communicating with potential purchasers.
174
What's La Place de Bordeaux?
Bordeaux has a unique commercial system, known as la place de Bordeaux.
175
What's a negotiant in Bordeaux?
a wine merchant
176
What's a wine courtier in Bordeaux?
A broker.
177
Describe how growers, negotiants and courtiers work together to bring wine to market in Bordeaux.
Few producers sell wine directly. Rather, the wine is sold to a merchant (négociant, collectively known as la négoce that handles 80 per cent of wine sold by volume)[6] who in turn sells it on to wholesalers and retailers. In addition, the relationship between the producers (estates, cooperatives and large winery businesses) and the merchants is handled by a broker, known as a courtier. Each of the parties charges a percentage for their services. The châteaux sell their wines to négociants, who then sell and ship the wines to distributors (importers, wholesalers and retailers) throughout the world, taking an average of 15 percent of the sale price that the châteaux receives. Courtiers act as brokers between the châteaux and the négociants, earning two percent. (see diagram p. 25)
178
To how many countries are Bordeaux wines sold?
> 170
179
How many negotiants might a Bordeaux producer sell to? Why? How are the number of cases each may be determined?
In order for a château to ensure that its wines are in key markets, they will sell to a number of négociants, often as many as 40. The number of cases purchased by each négociant is determined by an allocation system, where each négociant is allotted a percentage of production every vintage.
180
What are the 2 strongly contrasting types of wine sold in Bordeaux?
Bordeaux and Bordeaux Supérieur
| Classed Growth and other high quality wines
181
How are Bordeaux and Bordeaux Superieur wines brought to market? Where is most of this wine sold?
The great majority of wine (Bordeaux and Bordeaux Supérieur) is inexpensive and has struggled to raise its price much above €1 per litre for wine in bulk over many years, [7] due to lower demand in France and huge competition from wines from other countries, (e.g. Chile, Australia) on export markets. This wine is made in cooperatives and small producers or the grapes are sold directly to larger wine companies (for example, Castel). Most of the wine is sold in French supermarkets.
182
How are Classed Growths and other high quality wines brought to market?
classed growths and other high-quality wines are sold mainly by the en primeur system.
183
Describe en primeur.
Wines are sold as futures, i.e. a paper transaction where the wine is sold a year to 18 months before it is bottled. This system is used in other regions but is most commonly associated with Bordeaux. These wines are sold in the spring following the harvest, while the wines are still in barrel and not been finished or bottled.
184
How does en primeur benefit consumers? Producers?
Consumers can secure hard-to-buy wines and at a lower price than they will appear in fine wine shops once they are bottled and shipped. The estates benefit from early payment for wine.
185
What's the history of en primeur?
The contemporary en primeur system dates from the period after the Second World War when the chateaux were struggling financially. However, it was not until the late 1970s that consumers began to take an interest in Bordeaux en primeur sales and it was the great 1982 vintage which really caught their imagination.
186
What are the specifics about how en primeur works?
The en primeur campaign begins in April following vintage when barrel samples are provided by estates to be tasted by wine buyers and journalists. 5–6,000 wine professionals taste and assess the wines while they are still in barrel. The châteaux then release their prices throughout May and June. After the tasting, the châteaux – usually through their négociants – put up for sale a small amount of wine (the first tranche), the price of which will be heavily influenced by the individual château’s reputation and the experts’ reviews. This first tranche is intended to gauge what the market is prepared to pay for the wine. Depending on how it sells, the price will be adjusted for subsequent tranches. Usually, the price goes up for each tranche. Trade buyers make decisions about what wines they will buy and in what quantities and journalists publish their scores and reviews to guide consumers. The final customer of en primeur wine can put in orders through fine wine merchants.
Wines in demand, especially the rarest and most sought-after wines, will be on allocation. Thus, the négociants and trade buyers may well have to buy wines in a less good vintage if they want to maintain their allocation of wines in top vintages. Wines that are less in demand may well remain on the books of a négociant for some years before they are sold, for example in a year when there is little wine to sell or when prices of the current vintages are too high.
En primeur is a process that lasts for several months.
187
On what factors does the success of an en primeur campaign depend?
The success or otherwise of the campaign depends on the quality of the wines (top vintages always attract the highest demand), the prices being asked and the state of the market. If the prices are set too high the estates, négociants and retailers will end up with stocks of wine that may
Read more on en primeur campaigns
have to be stored for many years before they can be sold, compromising profitability. The state of the market also matters. For example, if an averagely good vintage follows a number of successful ones, the estates may need to reduce prices to attract buyers. However, they may well be reluctant to do so and this can lead to unsold wine.
188
What does the en primeur price include?
The wines are bought for an en primeur price that includes the bottled wine being delivered to the storage of the
retailer a year later. The price is ex cellar, i.e. it excludes any taxes that will be due in the final buyer’s home
market.
189
Once en primeur wines are delivered to the retailer's warehouse, what happens?
The wines are typically held in a secure storage unit at the correct temperature and humidity for the long-
term storage of fine wine. The final buyer can then decide whether to have the wine delivered, stored until it is
ready to drink (which may be up to a decade) or to sell on the wine, the idea being that the price will rise as it
matures and as the wine is no longer easily available.
190
Does en primeur still work?
Since 2010 there has been a continuing debate about whether the en primeur system still works. In the boom period of the 2000s, in particular due to increased interest from China, en primeur prices rose considerably. Châteaux became accustomed to offering their wines at ever-higher prices even in relatively poor vintages such as 2011. In the end, this led to Bordeaux prices starting to fall, meaning that some of those who had invested in en primeur lost money. Various leading critics have expressed concern at how much their reviews influence the price of the wine, especially given that the wines they taste are often not even the final wine, simply a representation of what the producer expects it to be like after blending etc.
In 2012, Ch. Latour announced that it would no longer be selling its wines en primeur and several châteaux have reduced the volume of wine they sell in this way. The most prestigious châteaux can, of course, afford to keep their wine and only sell it when bottled, whereas smaller or less prestigious châteaux cannot and need the money en primeur sales generate.
191
What are the adv of en primeur to producers and consumers?
Estates:
Ability to test the market by releasing early lower- priced tranches
Early payment and return on investment, allowing the estates to finance the next vintage
Consumers:
Ability to secure sought- after wines and theoretically at the lowest price
Option to keep or trade sought-after wines
192
What are the disadv of en primeur to producers and consumers?
Estates:
Potentially selling at a lower price than might be obtained for the bottled wine
Potential for financial mismanagement or losses by négociants (that could lead them to go out of business) that could adversely affect an estate’s reputation
Consumers:
Wines are bought on the basis of the opinions of trade buyers and journalists tasting unfinished barrel samples that may not truly reflect the final wine
Intermediaries (négociants, shippers) may go out of business before the wine arrives
Prices may fall before the wine arrives due to economic conditions or the quality of following vintages
193
What's the current historical and current status of wine tourism in Bordeaux?
Historically, wine tourism has not been a major feature of the way that Bordeaux has promoted itself. However, the city of Bordeaux has become an important tourist destination that now includes La Cité du Vin, Bordeaux’s wine visitor centre.
