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WSET Diploma D3 (DRAFT) > Bordeaux > Flashcards

Bordeaux Flashcards

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1
Q

What are the two main rivers in Bordeaux?

A 
River Garonne (south)
River Dorgogne (north)

Merge to form the Gironde estuary

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2
Q

What are main grapes in Bordeaux by plantings?

A

90% black grapes

Most

Merlot
Cabernet Sauvignon
Cabernet Franc
Sémillon
Sauvignon Blanc
Muscadelle

Least

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3
Q

How many tiers are in the 1855 classification?

A

Médoc and Haut Brion (Graves) has 5 tiers

Sauternes has 3 tiers

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4
Q

What is the overall climate in Bordeaux?

A

Moderate maritime climate, cooled by Atlantic influence

Theoretical best year:

  • gently warm throughout growing season
  • sufficient rain to promote growth and ripening
  • fine, dry, mild autumn
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5
Q

How does the microclimate vary by region in Bordeaux?

A

Left bank:

  • south is partially protected by pine forest from Atlantic storms, coolest closest to the forest, warmer further east
  • north is more open to Atlantic and cooler without forest

Rainfall averages 950mm a year, but is hugely variable

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6
Q

What are the risks in Bordeaux from the maritime climate?

A

heavy rainfall impacting:

  • fruit set
  • disease pressure
  • reduce ripening during véraison
  • harvest, diluting aromas

Sporadic hail can damage crops and plants

Widespread frost hits in some years (2017) - less influence the closer to the estuary

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7
Q

How do typical soils vary in Bordeaux?

A

The Left bank (Medoc to Graves):

  • gravel, stoney, well drained
  • some areas have clay and sand mixed in
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8
Q

How does soil type impact growing in the left bank?

A
  • Free draining gravel encourages ripening
  • Water pressure can be an issue in warm years
  • Stones warm and reflect heat at night
  • clay areas’ wine does not have the same acclaim (e.g. St Estèphe)
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9
Q

How does soil type impact the right bank?

A

Soil can be thin - e.g. Pomerol is only about 1m deep

Clay soils predominate, so Merlot is more widely planted as it ripens more easily

Best wines come from gravel pockets (Pomerol) or the limestone plateau

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10
Q

When do Bordeaux grape varieties bud?

A

budding:

Merlot:                         early
Cabernet Sauvignon: late
Cabernet Franc:         early
Petit Verdot:               early
Sauvignon Blanc:      late
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11
Q

When do Bordeaux grape varieties ripen?

A

Ripening:

Merlot:                         mid
Cabernet Sauvignon: late
Cabernet Franc:         mid
Petit Verdot:                latest
Sauvignon Blanc:        early
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12
Q

What are hazards for key grape varieties?

A

Merlot:
Coulure, botrytis, drought

Cabernet Sauvignon:
Fungal disease, powery mildew, trunk diseases (eutypa and esca)

Cabernet Franc:
Coulure

Sémillon:
Botrytis bunch rot

Sauvignon Blanc:
Powdery mildew, botrytis bunch rot, trunk diseases (eutypa and esca)

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13
Q

Which Bordeaux varieties are particularly susceptible to coulure?

A

Merlot and Cabernet Franc

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14
Q

What fungal diseases are most problematic in Bordeaux?

A

Powdery mildew for Cabernet Sauvignon and Sauvignon Blanc

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15
Q

List the main attributes for growing Merlot in Bordeaux

A
  • mid ripening means it can fully ripen in cooler years (Cab. Sav. may not)
  • will ripen on cooler, clay soils on the right bank
  • water retention of clay leads to large grapes
  • has higher sugar levels than Cab. Sav. and Cab. Franc
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16
Q

What characteristics does Merlot bring to a Bordeaux blend?

A

Medium to pronounced fruit:

cool: Strawberry, plum, herbaceous
hot: cooked blackberry, black plum

medium tanning
medium to high alcohol

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17
Q

List the main attributes for growing Cabernet Sauvignon in Bordeaux

A
  • late ripening means it has to be grown on well-drained, warmer soils
  • vulnerable to autumn rains
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18
Q

What characteristics does Cabernet Sauvignon bring to a Bordeaux blend?

A 
Violet
Blackcurrant
Black cherry
Menthol
Herbaceous

Medium alcohol
high acidity

In cooler years: unripe tannins and little fruit

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19
Q

List the main attributes for growing Cabernet Franc in Bordeaux

A

mid ripening - so can pick before autumn rains

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20
Q

What characteristics does Cabernet Franc bring to a Bordeaux blend?

A

red fruit
high acidity
medium tannins

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21
Q

Comment on Malbec growing Bordeaux

A

Limited plantings after it was impacted by hard frosts in 1956. Largely replaced with Merlot that is much easier to grow

Vigorous, needs careful management

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22
Q

List the main attributes for growing Petit Verdot in Bordeaux

A

Later ripening than Cabernet Sauvignon increases risk of failure to ripen

Typically limited to warmer parts of the Medoc. Warming increases chances of ripening and increases usage

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23
Q

What characteristics does Petit Verdot bring to a Bordeaux blend?

A

Powerful, deeply coloured wine
Spice notes
High tannin
Up to 5% of Medoc blend

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24
Q

What characteristics does Semillon bring to a dry Bordeaux wine?

A
  • low intensity apple and lemon
  • grassy if under ripe
  • medium body
  • medium alcohol
  • medium/medium (+) acidity
  • high affinity for new oak (vanilla and sweet spice)
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25
Q

What characteristics does Semillon bring to sweet Bordeaux wine?

A
  • honey
  • dried fruit (lemon, peach)
  • waxy texture
  • toast with age
  • high proportion in the best sweet wines (Ch. d’Yquem)
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26
Q

What characteristics does Sauvignon Bring to Bordeaux wines?

A
  • grassy, gooseberry fruit

- high acidity

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27
Q

Set out the main attributes for growing Sauvignon Blanc in Bordeaux

A

Vigorous vine needs careful pruning to ensure grapes get sun and ripen. Means it is suited to poor soils.

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28
Q

What does Muscadelle contribute to Bordeaux wines?

A
  • prone to botrytis
  • used in sweet wines
  • floral and grapey notes
  • not related to Muscat
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29
Q

How are vines typically planted in Bordeaux?

A

Premium:

  • close planting to maximise production in expensive vineyards
  • 10,000 vines per hectare
  • 1m apart, 1m between rows
  • higher costs due to more plants/ trellising, specialist tractors required

Bordeaux AOC
- 3,000 to 4,000 per hectare

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30
Q

How are vines typically trained in Bordeaux?

A
  • head trained
  • replacement cane
  • left bank - two canes (double guyot)
  • right bank - one cane (single guyot)
  • some top estates may use cordon trained, spur-pruned, which reduces yields and increases air flow
31
Q

How is canopy managed in Bordeaux?

A
  • maritime weather needs good air flow to reduce disease
  • summer leaf removal to increase aeration. Normally later in season in case of sunburn earlier on
  • summer thinning of bunches is out of favour - harder pruning in winter to manage yields and leave vines more ‘balanced’
32
Q

How is harvest managed in Bordeaux?

A
  • hire picking teams for longer to ensures they are picking grapes at the right time (not when they were booked for)
  • more remote vineyards (e.g. northern Medoc) may machine harvest due to scarcity of labour and wetter conditions necessitating speed
33
Q

What pre-fermentation winemaking decisions are typically made in Bordeaux?

A
  • top vineyards sort carefully (may have optical sorters)
  • in good years, sorting reduced as not required as much
  • plots kept separate, so that blending can be more specific
34
Q

What red fermentation decisions are typically made in Bordeaux?

A
  • closed, temperature controlled vats
    • can be steel, concrete and
  • pump overs
  • cultured yeasts

Easy drinking (limit tannin, preserve fruit):

  • mid range temp
  • 5-7 days on skins

Ageing (tannic)

  • mid to warm temperatures
  • 14-30 days on skins (reduced if more unripe grapes)
  • Split free run and gentle pressed wine
  • held in barrel
  • MLF in tank or barrel
35
Q

How is red wine matured in Bordeaux?

A

Simple wines:

  • Neutral vats 4-6 months
  • oak chips may be added

High quality:

  • barriques used
  • mix of one and two year old
  • 100% new for super-premium
  • medium to medium plus toasting
  • 18-24 months
  • racked every three months (some micro oxygenate to leave on the lees)
36
Q

How is red Bordeaux blended?

A

Approach 1:

  • blend over the winter
  • potentially sell of 2nd and 3rd labels

Approach 2:

  • blend before bottling
  • full assessment of wine evolution
37
Q

What rosé winemaking decisions are typically made in Bordeaux?

A

Mainly Merlot and Cabernet Sauvignon

Either short maceration and bleed off method

Some direct press

38
Q

What white winemaking decisions are typically made in Bordeaux?

A
  • press between 0-24hrs after harvest
  • block MLF to retain freshness
  • recent move to reduce oak, increase Sauvignon Blanc aromas

easy drinking:

  • cool ferment
  • steel
  • a few months in tank before sale

mid-priced:
- 6-12 months on the lees

higher quality:

  • fermented and aged in barriques
  • lees stirring common
39
Q

How are grapes for sweet Bordeaux grown and harvested?

A
  • low yields. 1/3 of normal. Ensures high sugar
  • prune low number of buds
  • remove diseased/ damaged grapes
  • pickers are trained to take botrytis, but not grey or black rot
  • multiple passes (up to 12) to get the best consistency
  • final mix of late harvest and botrytis
40
Q

What winemaking decisions are typically made fo rBordeaux sweet wines?

A
  • fermented in steel, concrete or barrique
  • high frequency of new oak
  • 18-36 month barrel ageing for top wines
  • typically 30%-50% new oak (100% in Ch. d’Yquem)
41
Q

List the main regions north to south in Medoc

A

north:

Médoc
Haut-Médoc (extends to Margaux), includes:
Saint-Estèph
Paulliac
Saint-Julien
Listrac-Médoc
Moulis
Margaux
42
Q

List the regions north to south in the lower left bank

A

Pessac-Léognan
Graves & Graves-Supérieures
Barsac
Sauternes

43
Q

List the regions north to south on the right bank

A 
Blaye Côtes de Bordeaux
Côtes de Bourge
Lalange-de-Pomerol
Pomerol
Saint-Émilion
Frances Côtes de Bordeaux
Castillon Côtes de Bordeaux
44
Q

List the regions north to south in Enter-Deux-Mers

A 
Entre-Deux-Mers
Liborne
Premiéres Côtes de Bordeaux/
  Cadillac Côtes de Bordeaux
Loupac
Sainte-Crouix-Du-Mont
45
Q

What are the requirement and wines for Bordeaux and Bordeaux Supérieur AOC?

A

Bordeaux max yields:
65 hL/ha whites
62 hL/ha rosé
67 hL/ha red

Superieur max yield:
59 hL/ha reds

Merlot dominated

  • red fruit, high acid, med (+) tannin, medium body, medium alcohol
  • whites more Sauvignon Blanc, gooseberry/ lemon, as red (high acid, medium body, medium alcohol)
46
Q

List details for Médoc and Haut-Médoc

A
  • max yield 55 hL/ha
  • red only
  • Médoc: Merlot/ Cab. Sav. near equal
  • Haut-Médoc: warmer, gravel soil, slightly higher Cab. Sav. 50% vs. 44%)
47
Q

Describe wines from Haut-Medoc communes

A

57 hL/ha max yield
premium to super-premium

blackcurrant
green bell pepper
red plum fruit
Vanilla/ cedar oak
medium to high alcohol
high tannin
medium (+) body
48
Q

Set out factors influencing Saint-Estèphe wines

A
  • most northerly and coolest of prestigious communes
  • 40% Merlot, on clay soil away from estuary
  • 50% Cab. Sav. on gravel close to estuary
  • known for rustic wines that need ageing to soften tannin
  • warmer sites will have more accessible wines
  • only second growths and large number of Cru Bourgeois
49
Q

Set out factors influencing Paulliac wines

A
  • 62% Cab. Sav. overall, up to 80%
  • more warm, gravel soils
  • regarded as the most structured left bank
  • high tannin, high acid, long ageing
  • three first growths
  • 85% of cru classé wines
50
Q

Set out factors defining Saint-Julien wines

A
  • high proportion of Cab. Sav.
  • high proportion of cru classé
  • no first growths
  • 5 second growth
  • stylistically considered mid-point between Pauillac and Margaux
51
Q

Set out the factors influencing Margaux wines

A
  • high proportion of cru classe
  • one first growth
  • some clay seams in gravel
  • perfumed wines with silky tannins
  • ripens a few days earlier than Pauillac
52
Q

Summarise Listrac-Medoc and Moulis AOC

A
  • further from the river than the top communes, so benefit less from moderating effect of the river
  • can release wines a bit earlier, otherwise all other AOC requirements are the same
  • typically very good to premium wines
53
Q

What are Graves AOC yields, main types of wine, and quality?

A

85% red with 55 hL/ha
15% whites with 58 hL/ha

mostly acceptable to good quality

54
Q

What are Graves Supérieures styles and yields?

A

late picked or botrytis affected wines

allows 40 hL/ha compared to Sauternes (25 hL/ha)

55
Q

What factors shape and define Pessac-Léognan AOV wines?

A

80% red, 20% white
gravel soils and moderating impact of the Garonne

one first growth from 1855, and all Graves cru classé

max yield is 54 hL/ha

known for high quality, barrel-fermented and aged whites:

  • sauvignon blanc, sémillon
  • gooseberry, lemon, grapefruit, with vanilla and clove oak notes

reds are considered similar in style and price to the best Médoc communes

56
Q

what are the yields, style and quality for Entre-deux-Mers AOC?

A

max. yield is 65 hL/ha

All AOC is white (red is labelled as Bordeaux or Bordeaux Supérieur)

57
Q

What are the typical requirements of Saint Emilion AOC and Saint-Emilion Grand Cru AOC?

A

St. Emilion and St. Emilion Grand Cru

  • max yields are 53 hL/ha and 46 hL/ha
  • Merlot dominates at 60% of plantings, then Cabernet Franc
  • red and black plum fruit, vanilla and clove oak
  • full bodies, high alcohol, med (+)/high acid and tannins
58
Q

What are the Saint Emilion satellites?

A

There are 4 AOCs with satellite names included in the AOC. The two largest are:
Montagne Saint-Emilion AOC
Lussac-Saint-Emilion AOC

59
Q

What are the typical requirements for Pomerol AOC?

A
  • 80% Merlot
  • 49 hL/ha
  • small estates
  • Petrus is 12 ha, compared to 80-100 for left bank 1er growths)

As St. Emilion:

  • red and black plum fruit, vanilla and clove oak
  • full bodies, high alcohol, med (+)/high acid and tannins
60
Q

What are the Pomerol satellites?

A

just Lalande-de-Pomerol with slightly higher allowed yields than Pomerol

61
Q

What is Cótes be Bordeaux?

A
  • created in 2009
  • right bank Bordeaux
  • communes can put their name before the AOC:
    Blaye
    Cadillac
    Castillon
    Francs

Max yields 55 hL/ha, or 52 for communes

62
Q

What is Cótes de Bourge AOC?

A

Similar to Cótes de Bordeaux

Merlot is dominant

10% Malbec- highest of any Bordeaux appellation

63
Q

What sweet wine appellations are in Bordeaux?

A

Sauternes produces 50% of all Bordeaux
Barsac

Both limited to 25 hL/ha

Other AOCs include:
Sainte-Croix-du-Mont AOC (40 hL/ha)
Loupiac AOC (40 hL/ha)
Premières Côtes de Bordeaux AOC (45 hL/ha)

64
Q

What grapes are used to make Bordeaux sweet wine?

A

80% Semillion

20% Sauvignon Blanc and Muscadelle

65
Q

What are the growing conditions for sweet wine in Bordeaux?

A
  • cold river Ciron and warm Garonne meeting promote mist

- sun burns off mist in afternoon

66
Q

What is the typical flavour profile of Bordeaux sweet wine?

A 
Citrus peel
honey
tropical fruit
vanilla
full bodies, high alcohol, medium acid

very good to outstanding

67
Q

What is the wine classification in Bordeaux left bank?

A

the 1855 classification is almost unchanged

5 growths or cru from premier cru to cinquèimes cru

  • 60 estates in Medoc
  • 1 in Graves

Graves classification:

  • established 1959
  • 16 properties are classified Chateau

Crus Bourgeois du Médoc

  • Cru Bourgeious is below cru classé
  • awarded to wines, not estates, any property may apply
68
Q

What is the wine classification for the right bank in Bordeaux?

A

Saint Emilion:

  • commenced 1955 with 10 yearly adjustments
  • Premier Grand Cru A
  • Premier Grand Cru B
  • Cru Classé
69
Q

List some key Bordeaux wine business traits or facts

A
  • 7,000 estates of many sizes, all referred to as Chateaux
  • 800 million bottles produced annually
  • 40% of production is from co-operatives
  • production costs range from €0.57 for Bordeaux AOC to €16 for classed growth
  • €4bn market, about half is exported, on average at a higher price
70
Q

Set out the value chain for Bordeaux wine

A 
producer sells to...
  \/  via a broker or courtier (2% fee)
multiple merchants (negotiant 15% fee)
  \/
Wholesalers (global)
  \/
Retailers
71
Q

What is en primeur?

A
  • en primeur is wine sold in barrel
  • futures sold 18 months before it is bottled
  • dates from WW2 when cash flow was needed
  • April - samples are delivered and assessed by wine professionals
  • release a small tranche for sale to determine price
  • May/ June prices are released
  • most in demand are on allocation
  • price is ex cellar, with taxes due on delivery
  • typically stored in controlled warehouse conditions
  • large secondary market for Bordeaux
72
Q

Recent en primeur developments?

A
  • 2011 en primeur prices fell

- 2012 Latour stopped en primeur

73
Q

Advantages and disadvantages of en primeur

A 
Estate
Advantages:
- early tranches give good pricing info
- cash flow improves
Disadvantages:
- likely lower margin
- negotiant could mess up and go out of business
Customer:
Advantages
- secure wines early
- option to keep or trade
Disadvantages
- bought early before mature
- price may drop

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