Bordeaux Copied to L4.3 WoW Flashcards
What aromas and flavours would you expect from wines of Haut-Medoc?
A core of blackcurrant fruit with cedar notes from Oak. Grippy Tannins
Put the following wines in order of price and quality, lowest to highest
St Emilion,
St Emilion Satellites,
St Emilion Grand Cru Classé ,
St Emilion Premier Grand Cru Classé A,
St Emilion Premier Grand Cru Classé B
St Emilion Satellites,
St Emilion,
St Emilion Grand Cru Classé,
St Emilion Premier Grand Cru Classé B,
St Emilion Premier Grand Cru Classé A
How many chateaux are currently ranked as St.-Emilion Premier Grand Cru Classé A?
What about B?
What about Grand Crus Classé?
4
14
64
How many 3rd growth chateaux are there in Pauillac?
0
When was the first classification of Graves?
1953
What are the 4 satellite appellations of St-Emilion?
Lussac,
St-Georges,
Montagne,
Puisseguin
Which grape is trypically the last to ripen in Bordeaux?
Petit Verdot
Name the two main and one minor grapes used for Sweet wine production in Bordeaux:
Semillon, Sauvignon Blanc
Minor - Muscadelle
Traditional Method sparkling wines from Bordeaux are labeled as ___
Crémant de Bordeaux
What IGP encompasses Bordeaux and nearby regions?
Atlantique IGP
3 sweet white wine appellations on the eastern side of the Garonne?
Loupiac, Ste-Croix-du-Mont, and Cadillac.
In which recent vintage did Chateau d’Yquem choose not to produce any wine?
Why?
2012
A poor vintage in Sauternes, particularly in October, proved too much for the grapevines, and the wines did not pass the house’s strict taste tests for quality.
From north to south name the 8 appellations of the Left Bank
Medoc
Haut-Medoc
St.-Estephe
Pauillac
St.-Julien
Listrac-Medoc
Moulis-en-Medoc
Margaux
What is the appellation located at “A”?
Pessac-Leognan
Name the two leading appelations of the ‘right bank’.
St. Emilion and Pomerol
What kind of wine is produced under the Graves Superieur AOP?
Sweet white wines.
Where is Loupiac AOC located, and what kind of wine is produced there?
Entre-Deux-Mers, Bordeaux.
Sweet white wines.
What is “en primeur”?
An annual event where Bordeaux wines are offered as futures.
5 Top Producers in Pomerol?
Chateau Pétrus
Chateau Le Pin
Chateau Lafleur
Vieux-Chateau-Certan
Chateau Trotanoy
What two rivers border Sauternes AOC?
The Garonne
The Ciron
What does Cabernet Sauvignon add to a Bordeaux blend?
Color, Tannins, Power, structure and longevity.
What name is given to the most northerly part of Medoc?
Bas-Medoc
What types of wines are produced in Blaye AOP and Cotes de Blaye AOP, and what are the predominant grapes used?
Blaye: Red wines only, at least 50% Cabernet Sauvignon, Cabernet Franc and Merlot
Cotes de Blaye: White wines only, mostly ugni blanc and colombard.
Who produces the wine below?
Chateau Angelus
When was the first classification of St-Emilion?
1955
Match the following châteaux with their respective classification/Growth and commune.
Clerc-Milon
Lascombes
Talbot
Palmer
Clerc-Milon: 5th Growth, Pauillac
Lascombes: 2nd Growth, Margaux
Talbot: 4th Growth, St-Julien
Palmer: 3rd Growth, Margaux
Describe a high-end wine from St. Emilion
Full-bodied red wine based on Merlot w/some Cabernet Franc.
Med-High tannins
Soft, rich mouthfeel
Complex red berry fruit/plum aromas that evolve into tobacco/cedar.
What are “jalles”?
Drainage channels, like those found in Bordeaux.
What are the 3 grapes used for Sauternes production and what do they contribute to the wine?
Semillon: thin-skinned, susceptible to Botrytis, ages well.
Sauvignon Blanc: acidity and flavors.
Muscadelle: aromas of exotic perfume.
Which commune in the Médoc has the most classified growths?
Which has the most First Growths?
Margaux
Pauillac
Where are you likely to find the very best white wines in Bordeaux?
Pessac-Leognan
As of 2008, what are the 5 communes that may list their name in the Cotes de Bordeaux appellation?
Blaye, Francs, Castillon, Cadillac, Sainte Foy
In what year did Chateau Laville Haut Brion stop producing wine?
Who does it now sell its grapes to?
2009
Chateau La Mission Haut Brion
In what, and for how long, are the best sweet wines of Bordeaux fermented and matured?
In a moderate-high % of new oak barrels for 18-36 months
Name two benefits of Gravel soil
Good drainage, so water isn’t retained.
Gravel soils tend to be warming.
Name the 4 “Premiers Grands Crus Classé A” of the 2012 St. Emilion Classification
Chateau Ausone
Chateau Cheval Blanc
Chateau Pavié
Chateau Angelus
What style of wine is produced in the following appellations:
Margaux
Pomerol
Sauternes
Pessac-Leognan
Entre-Deux-Mers
Margaux: Dry Red
Pomerol: Dry Red
Sauternes: Sweet White
Pessac-Leognan: Dry Red/White
Entre-Deux-Mers: Dry White
What does Cabernet Franc add to a Bordeaux blend?
More tannic than Merlot, less muscular and assertive than Cabernet with med+ to high acidity
Herbal spice and red fruit aromatics.
Which Ocean Current warms Bordeaux?
The Gulf Stream
Who is the producer of “Creme de Tete”?
Where are they based?
What is unique about this wine?
Chateau Gilette.
Sauternes.
It is aged only in concrete, no oak.
Name the most highly rated area in Graves
Pessac-Leognan
“Pavillon” is the Second wine of which chateau?
Chateau Margaux
The Atlantic brings high levels of rainfall and humidity to Bordeaux, what 3 risks does this bring?
What helps to protect the vineyards from these rains?
- Rain can disrupt flowering and fruit set
- Dampness can promote rot
- Rain at harvest time can dilute flavours
Coastal pine forests.
Who produces the wine below?
Chateau Palmer
Where does Chateau Roc des Cambes produce wine?
Cotes de Bourg.
What are “croupes”?
Gravel mounds in Bordeaux uncovered by the Dutch during their drainage work in the 1600’s.
Put the following appellations in order from North to South:
Sauternes
Médoc
Barsac
Pomerol
Fronsac
- Medoc
- Fronsac
- Pomerol
- Barsac
- Sauternes
Sauternes AOP covers which 5 villages?
Sauternes, Barsac, Fargues, Preignac, and Bommes.
What are the 2 broad categories of soils on the Right Bank, and what are they made of?
The Côtes: Steep, limestone slopes.
The Graves: Gravelly, limestone plateau similar to Medoc.
What is the soil composition in Graves and what is it known as?
A mixture of sand, gravel and light clay is known as “boulbenes”.
Who ruled Bordeaux between 1152 and 1453
England
What are the 3 major and 3 minor white grapes allowed in Bordeaux?
3 Major: Semillon, Sauvignon Blanc, Muscadelle.
3 Minor: Ugni Blanc, Merlot Blanc, Colombard.
Generally speaking what is the main difference between the soils of the left bank and the right bank?
Left bank predominately gravelly
Right bank predominately clay / limestone with gravelly outcrops
Who produces the wine below?
Chateau Petrus
What does Merlot add to a Bordeaux blend?
Adds softness and fleshy, juicy texture.
How are the best Bordeaux red and white wine aged?
In 225 ltr Barriques, usually a mix of new and old oak.
Red: Up to 2 years in barrel.
White: 12-16 months in barrel.
How is Rosé wine labelled in Bordeaux?
Bordeaux Rosé or Bordeaux Clairet
What is the “microchateau” or “garagiste” movement in Bordeaux?
Name 3 examples and where they produce wines.
A group of small châteaux making powerfully ripe and polished modern wines from just a handful of acres.
Le Pin in Pomerol.
Valandraud and La Mondotte in St-Émilion.
What is the minimum alcohol level for St-Emilion Grand Cru AOP?
11.5%
Which is the only Medoc First Growth not to sell its wines “en primeur”?
Chateau Latour
The climate in Bordeaux is maritime. What does that mean?
Low continentality, low diurnal, rain all year long
In Bordeaux, what are “Courtiers”?
Brokers of wine who supplied the chateaux with financial backing in exchange for control over the actual trading of wine.
How would you describe Bordeaux climate?
What parallel is it located on?
Moderate Maritime
45th Parallel
Which grape is trypically the first to ripen in Bordeaux?
Merlot
When was the last classification of St-Emilion?
2012
What are the 2 parent grapes of Cabernet Sauvignon?
Sauvignon Blanc
Cabernet Franc
What is ‘Clairet’?
A deeper coloured Rose wine with fuller body made by longer maceration.
a darker, more aromatic style of rosé that evokes the original claret wines shipped to England in the Middle Ages.
In what year did Chateau La Tour Haut-Brion stop producing wine?
Who do they now supply grapes to?
2006
Chateau La Mission Haut-Brion
How are wines from Pauillac generally characterized?
Which 3 First-Growths are found there?
Cabernet Sauvignon-based wines that are structured and long-lived.
Chateau Latour, Chateau Mouton-Rothschild, Chateau Lafite-Rothschild.
What is the minimum acquired alcohol level and sugar in g/L for Sauternes?
12% abv
45g/L
Which wine region in France has the most hectares under vine?
Bordeaux
Name the 3 Sweet Wine appelations within Graves Superieur.
Sauternes
Barsac
Cerons
Chateau Lafite is associated with which wine/vineyard area?
Bordeaux/Medoc
What is the difference between “coulure” and “millerandage”?
What are they caused by?
Coulure: Uneven set. Occurs when a significant number of berries do not set after flowering. Caused by cold weather during flowering or mineral deficiency.
Millerandage: “Hens and Chicks” or Uneven ripening. Grape clusters with berries that vary in size and number of seeds. Caused by cold weather at flowering, mineral deficiency, or disease.
What is “Bouchet”?
A synonym for Cabernet Franc on the Right Bank
What are the 6 red grapes allowed in Bordeaux?
Cabernet Sauvignon,
Merlot,
Cabernet Franc,
Petit Verdot,
Malbec,
Carmenére.
Chateau Lynch-Bages is a ___ Growth in which commune?
5th Growth, Pauillac.
Traditional barriques in Bordeaux contain how many liters?
225
What is the main taste difference of Pomerol Vs Saint Emilion wine?
Pomerol tends to be richer with a spicier blackberry fruit character
What was the Médoc like before it became a renowned wine area, and who was responsible?
It was a salt marsh and pine forest.
Dutch engineers drained the marshes in the mid-17th Century and discovered beds of gravel underneath.
What is the “Bordeaux Mixture” and what are its ingredients?
A spray applied to vines in oder to prevent fungal disease.
Lime, copper sulfate, water.
What are the 5 villages of Margaux?
Soussans, Margaux, Cantenac, Labarde and Arsac.
What is the name of the original classification of the best red and white wines of The Medoc and Sauternes?
How are wines in this classification referred?
Who commissioned this ranking?
What data did they use to structure the rankings?
1855 classification
Crus Classé
Napoleon III
Record of the prices each property’s wine commanded; the higher the price, the higher the ranking.
What are 3 synonyms for Malbec, and where are they used?
Côt: Cahors
Pressac: Bordeaux Right Bank
Auxerrois: Loire Valley
Which river does St-Emilion border?
The Dordogne
What is the process of ‘Passerillage’?
French term for leaving grapes on the vine past normal harvest so that they dry up and concentrate their flavours
What is Malbec known as in the Right Bank?
In Cahors and the Loire Valley?
Right Bank: Pressac
Cahors: Côt
Loire Valley: Auxerrois
What type of soil would you expect in Haut-Medoc and Pessac-Leognan?
Gravelly, slightly more sandy towards the south.
Chateau Petrus is associated with which region/vineyard area?
Bordeaux/Pomerol
Match the following châteaux with their respective classification/Growth and commune.
Château Léoville Las Cases
Château Cos d’Estournel
Château Duhart-Milon-Rothschild
Château Léoville Las Cases: 2nd Growth, St-Julien
Château Cos d’Estournel: 2nd Growth: St-Estephe
Château Duhart-Milon-Rothschild: 4th Growth, Pauillac
From which region does Chateau Cheval Blanc come?
Bordeaux - St. Emilion
How many “Growths” in the historical 1855 classification of Bordeaux Red wine?
White wine?
Red - 5 White 3
What does Petit Verdot add to a blend?
Color, depth and exotic perfume;
Where is Chateau Trotanoy located?
Pomerol
In which commune of the Médoc is Chateau Lafite produced?
Pauillac
Top 5 recent vintages of the Médoc?
2005
2009
2010
2015
2016
What is the main difference between Bordeaux and Bordeaux Superieur?
Superior has slightly stricter appelation rules and has a higher alcohol content than plain Bordeaux
What style do wines from St-Julien generally deomstrate?
A more elegant style.
How are wines from Margaux generally characterized?
Often described as feminine, with an emphasis on floral bouquet, exotic character and finesse.
How are wines from St.-Estephe generally characterized?
Sturdy and full-bodied, with a slightly higher percentage of Merlot.
What are the 5 First Growths of Bordeaux?
Which Chateau is unusual and for what reason?
- Latour
- Lafite-Rothschild
- Mouton-Rothschild (not originally classified as a First Growth in 1855, later added in 1973)
- Margaux
- Haut-Brion
Where does Chateau Rieussec produce wine?
Who owns this property?
Sauternes.
Chateau Lafite-Rothschild
What 2 terms can be applied to wines outside the Crus Classé classification?
What are the differences bewtween them?
Cru Artisan and Cru Bourgeois.
Cru Artisan: Reserved for smaller estates (smaller than 5 ha), the list is reviewed every 10 years. Wines must be from 1 of the 8 Medoc communes.
Cru Bourgeois: A superior designation that must be applied for each year; applies only to the individual wine and not the entire estate. Wines must be from 1 of the 8 Medoc communes.
Within the context of Bordeaux, what is unique about the classification system in St-Emilion?
It forms part of the appellation system.
What 3 components dominate the soil of Pomerol?
What is the subsoil made from?
What is the French term for this specific subsoil?
Clay, Sand and Gravel.
Subsoil: Iron pan and Rich Clay (Crasse de Fer / literally “Iron Dirt/Grime”)
Chateau Lynch-Moussas is a ___ Growth in which commune?
5th Growth, Pauillac
Cabernet Franc is most associated with which appellation in Bordeaux?
St. Emilion
What is the most planted grape in Bordeaux?
Merlot
Chateau Ducru-Beaucaillou is a ___ Growth in which commune?
2nd Growth / St.-Julien
Chateau Marquis D’alesme Becker is a ___ Growth in which commune?
3rd Growth / Margaux
Chateau Montrose is a ___ Growth in which commune?
2nd Growth / St.-Estephe
Chateau Pape-Clement is located in which commune?
What is significant about this estate?
Pessac - Leognan
It is the oldest Chateau in Bordeaux, celebrating its 700th harvest in 2006.
Chateau Pichon-Longueville Baron is a ___ Growth in which commune?
2nd Growth / Pauillac
Where, specifically, is the Lafite-Rothschild estate situated?
What are the 3 major vineyard areas?
- The northern end of Pauillac, close to Cos d’Estournel in St-Estephe.
1. Hillsides around the chateau.
2. “Les Carruades” plateau to the west.
3. 4.5 ha in St-Estephe (technically entitles to the Pauillac appellation.)
How are Chateau Lafite-Rothschild and Chateau Latour geographically situated in Pauillac?
How do the wines differ stylistically?
Chateau Lafite-Rothschild: Very northern end of Pauillac, near St-Estephe.
Chateau Latour: Very southern end, near St - Julien.
Wines from Lafite-Rothschild tend to be smooth, finessed, perfumed, polished.
Those from Latour trend towards firmness, solidity, power.
Identify 9 superior vintages of Bordeaux between 1950 and 1990:
1990 / 1989 / 1985 / 1982 / 1970 / 1966 / 1961 / 1959 / 1953
Why is 1982 such a historically significant vintage in Bordeaux?
What was the vintage like, on the whole?
- Rise of Robert Parker as an unequivocally influential critic. Identified the importance of the vintage, encouraged people to buy as much 1982 as they could.
- This brought a huge cash-flow into Bordeaux, marking the end of the “Old Era” and the beginning of Modern Bordeaux; producers began focusing on power and richness, leading to more manipulation of the wines and attempts to recreate this historic vintage.
- Long, hot, dry year yielding rich, ripe, opulent wines.
Who was Émile Peynaud, and why was he so significant?
- A French oenologist known as the “forefather of modern oenology.”
- Encouraged winemakers in Bordeaux to harvest later (they had been harvesting earlier to avoid rot), limit yields, use only the best fruit and pursue a richer, riper style of wine that elevated quality over quantity.
- Also encouraged winemakers to create 2nd and 3rd labels, made with grapes that were of lesser quality.
What are 2 hallmarks of wines from Chateau Latour?
- Very slow to mature; highly tannic in youth.
- Remarkably consistent, equally impressive in vintages considered great, average or even disappointing.
Describe the soil and topological factors that contribute to Petrus’ power and opulence:
- Iron-rich clay soils (crasse de fer) give the wines power and structure.
- Clay helps retain water, creates a cooler mesoclimate ideal for early-ripening Merlot.
- Average age of vines = 45 years.
- Located on a gentle slope which aids in draining.
What is unique about the composition of Petrus’ wine?
Almost entirely Merlot, whereas much of Right Bank wine is Merlot blended with Cabernet Franc.
Merlot?
-
Merlot (56%)
- Progeny of Cabernet Franc
- Early flowering (frost risk), coulure risk and prone to rot
- Responds to damp, cool soils that retain moisture (St Emilion, Pomerol, Entre deux Mers)
- dominant in Right bank and in the cooler northern Medoc (St Estephe)
- Medium to full bodied (full bodied in top estates) and medium tannins
- Flavours – medium to pronounced intensity fruit- strawberry, red plum with herbaceous flavours in cooler years – cooked blackberry, black plum in hotter years)
- medium to high alcohol
Cabernet Sauvignon
· Cabernet Sauvignon (20%)
o Progeny of Cabernet Franc and Sauvignon Blanc
o Small sized berries with thick skin and large pips – concentrated phenolics
o Long Ageing potential and affinity for oak
o Moderate yields, deep coloured, tannic, full bodied with pronounced intensity violet, blackcurrant, black cherry flavours, aromas: tomato leaf, herbaceous, menthol
o Medium alcohol and high acidity/tannins
o dominant in Left bank
Cabernet Franc
-
Cabernet Franc (10%)
- Co parent of Cabernet Sauvignon and Merlot
- Prefers cool inland climates
- A role in Left bank but larger role in Right bank wines
- Buds and matures early, hence easier to ripen fully than Cabernet Sauvignon
- Earlier maturing than Cabernet Sauvignon
Contributes light-medium body, high acidity, medium to pronounced intensity red fruit (redcurrant, raspberry), floral (violet) aromas – and leafy aromas if not fully ripened with medium tannins
Petit Verdot
-
Petit Verdot (1%)
- Late ripening – later than Cabernet Sauvignon
- Thick skinned, disease resistant
- Makes concentrated, tannic, spicy, deeply coloured wines in riper seasons
- Out of favour but a valuable contributor in warmer seasons with its tannic structure and powerful flavours
- Generally less than 5% of a Bordeaux blend
Cot/Malbec
-
Cot/Malbec (1%)
- Sensitive to coulure, frost, downy mildew and rot!
- Not in favour in Bordeaux
- Typically, the wines have:
- Medium to pronounced levels of violet, red/dark plum fruit
- Med to medium + acidity, medium to high tannins
- Very deep colour – deep ruby to purple
- Has the disadvantages of Merlot in cooler seasons without the elegant flavours
Semillon
-
Semillon (6%)
- Mid ripening varietal
- Thin skinned - susceptible to botrytis/noble rot
- Can carry high yields
- Wines:
- Light intensity apple, lemon – and if under ripe grassy flavours
- With a medium body, medium alcohol, medium to medium + acidity
- Golden/copper toned grape variety
- Easy to cultivate, vigorous, resistant to coulure & disease
- Used in Bordeaux:
- Bordeaux AOC dry whites from Entre-deux-Mers
- Often blended with Sauvignon Blanc in dry wines (Graves)
- Adds richness, colour and pronounced honey and dried fruits notes in sweet unfortified wines (Sauternes, Barsac) – and it also moderates the more intense flavours and high acidity of Sauvignon Blanc in these wines
Sauvignon Blanc
-
Sauvignon Blanc (6%)
- Green skinned
- Buds early and ripens early
- Vigorous rootstock – use low vigour rootstock and canopy management
- Wines:
- Grassy, green fruits, elderflower with high acidity, light-medium body
- Blended with Semillon to give high acidity and intense aromatic flavours
Muscadelle
- Muscadelle (1%)
- Minor constituent in sweet white wines
- Used exclusively in blends to add fruitiness (grape aromas/muscat) and perfume
The Bordeaux vineyard area?
what changes are occurring/
- Size: 110,000ha = #1 AOC area under vine in France before Rhône
- Has been a recent reduction in total vineyard area – govt. sponsored vine pull scheme – oversupply of basic Bordeaux AOC wines
- Concentration of ownership with:
- Avg holding going from 5ha in 1987 to 14.5ha in 2011
- 23% biggest vineyard owners own 64% of vineyards
The vineyard practices of Bordeaux?
what density of plantings
Vineyard methods:
-
Guyot training system – CANE PRUNING:
- single arm (St Émilion)
- or double arm (Médoc) on low wires
- Vine density 4,500 - 10,000 vines/ha
- Density is higher on top estates where land is expensive and the low fertility of the soil and moderate climate help to control vigour
- Specialised equipment is needed to manage these vineyards
- Easy mechanization because flat land
- Majority of vineyards harvested by machine excl. for sweet wine for bunch selection and triage
- Canopy management is needed due to the disease pressure of a humid maritime climate
- Leaf removal – generally later in the season to avoid burning the bunches
- Bunch thinning
- to allow better sunlight onto the bunches, less overlapping and control yield
- not popular anymore – instead aim to prune to lower bud numbers to lower yield
average yield of Bordeaux?
50 hL/ha
at harvest - grape selection?
- Grapes selection at harvest:
- Only for high quality wines
- Firstly in the vineyard by the hand pickers
- Secondly at the winery (“triage”) – on a sorting table or optical sorter
- At high end wineries they aim to pick separately where they have differences in quality levels so they can high grade the fruit into individual small parcels
- Only for high quality wines
What are the different options taken during the fermentation process in Bordeaux?
- Fermentation
- Almost always destemmed
- In closed vats (Cuves) with pump overs normally
- Cultured yeasts used
- Different vessels – wood, SSteel and Concrete
- Temperature control – higher than new world – up to 30 degrees max.
-
Early drinking styles:
- Mid-range fermentation temperatures
- Short time on skins after fermentation, 5-7 days
- Achieves good primary fruit without too much tannin extraction
-
Ageworthy styles
- Mid-range to warm fermentation temperatures
- 14-30 days on skins after fermentation
- This allows more tannin extraction and structure to the wine
- Sometimes extended maceration for colour and tannins
for Pressing - what is the process for high quality red wines?
· Pressing
- The free run juice is drained off
- Pressing using pneumatic presses, modern vertical or hydraulic presses
The press wine (like the free run) is put into a 225 litre barrel (barrique)
How is MLF treated in red winemaking in Bordeaux?
- MLF
- In tank for inexpensive wines and also because it is safer than risk MLF not going through
- In wood – you can achieve better integration of oak into the wine – done by many top estates but run the risk of MLF not going through in barrel if too cold
- Some wineries will heat their cellars to assist MLF to go through
- Note: because for en primeur the wines will be tasted in Spring next year so many top estates will inoculate to ensure MLF goes through rapidly
Maturation for red wines is key in Bordeaux - how is it different between entry level and high quality wines?
- Maturation
- Entry level
- aged in stainless steel, concrete vats, large vats for 4-6 months
- Oak chips may be added
- High quality
- Matured in French Oak barriques
- Mixture of first, second and third use barrels
- Top estates will use up to 100 percent new Oak
- Matured for 18 to 24 months, racked every three months normally
- Some use microoxygenation instead of racking, to soften the tannins
- Barrel selection and handling
- Winemakers normally opt for a range of coopers to add complexity
- Level of toast is medium to medium plus
- Entry level
Blending - the timing? different depending on need?
- Blending
- Most estates, if showing in the spring ‘en primeur’ tastings, blend over winter
- Gives a near final blend for showing
- Plus declassifies parcels for the 2nd or 3rd labels or for sale as bulk
- Minority of estates wait until a few months before bottling
- Better able to assess each component
- Many of the top estates work with a winemaking consultant who primarily assists with the blending process (Michel Rolland)
- Most estates, if showing in the spring ‘en primeur’ tastings, blend over winter
reverse osmosis - why is this used sometimes?
-
Concentration through reverse osmosis
- higher alcohol, smooths harsh tannins, stablilizes colour.
- Wines more approachable in youth. Important in cool vintages.
What are the two methods of Rose production in Bordeaux and the two different styles that go with that?
- two styles made in Bordeaux
- deeply coloured, full bodied, traditional CLAIRET
- made with younger vines or,
- short maceration and bleeding off method, i.e. saignee
- traditionally made with Merlot or Cabernet Sauvignon
- lighter coloured Rose – a newer style
- more likely direct pressed off – i.e. red fruit put straight in the press and pressed off straight away
- deeply coloured, full bodied, traditional CLAIRET
Why is botrytis cinerea affected fruit so much better than late harvest or chaptalised wines?
- Botrytis works to improve quality by:
- Alters considerably the flavour and aroma of the finished wine
- Stimulates the production of glycerol
- Slightly increases the concentration of tartaric acid
- Reduces the water content of the grapes by over 50%
- Increases the concentrations of sugar in grapes
- Due to the above the wine made from botrytis affected fruit is different to just late harvest or sweetened wine
- Key points are increased complexity of flavours, the additional texture from the glycerol, and naturally high sugar levels balanced by good levels of natural acidity
What additional costs does a classed growth have in the wine production versus an entry level Bordeaux?
- A classed growth has many additional costs:
- Increased vine density
- Harvest costs
- Higher viticultural costs
- Lower yield
- Rigorous grape selection
- Barrel ageing
What proportion of Bordeaux wine is exported?
Biggest export market?
what % is cooperative production?
2/3rds! with less than half of that staying in the EU
China biggest market since 2010
25%
White wine vinification - this is a long answer - go through the steps and the options for inexpensive vs. premium white wines.
- picking – can be done by machine or by hand so long as the fruit quality is good
- after arrival at the winery, firstly crushed or just destemmed
- pressing immediately
- maximum freshness, less phenolics taken into the juice
- or left on skins after crushed/destemmed up to 24 hours
- gives more aromatic and phenolic complexity
- need good clean grapes or else off flavours taken into the juice
- pressing immediately
- Early drinking styles
- Cool ferment in stainless steel tanks to maintain aromatics and freshness
- Remain in tank (most likely racked off gross lees) for a few months
- Then clarified, cold stabilised and bottled
- Premium styles
- Left on fine lees for 6 to 12 months
- Gives more weight and complexity
- Highest quality styles
- Fermented and aged in barriques – proportion of new oak
- Lees stirring (batonnage) to give good lees contact and avoid off flavours – struck match (sulphidic notes (which is sometimes seen as a positive style feature)
- On all of the above styles – MLF may or may not be blocked depending on whether the winemaker wants to keep the acidity and freshness in the wine
The process in the vineyard of making sweet white wine in Bordeaux?
-
In the Vineyard
- Yields need to be kept low in the vineyard – down to 1/3rd of average yields
- Achieved by pruning to low bud numbers and then bunch thinning any damaged or diseased fruit to ensure the likelihood of grey rot is minimised
- Maximum yield is 25hL/ha – but most top estates only achieve 10hL/Ha.
- Chateau d’Yquem is around 9 hL/Ha.
- Picking has to be hand and well trained to only pick the noble rot affected bunches
- Depending on the season and the end product pickers may make multiple passes through a vineyard
- Picking may run from September to November
- How much botrytis ends up in the wine depends on:
- The seasonal conditions
- Location of the vineyards in relation to where mists form
- Willingness of the estates to wait for the optimum time for botrytis
- Ability of the estate to pick in multiple passes
- Why is botrytis cinerea affected fruit so much better than late harvest or chaptalised wines?
- Botrytis works to improve quality by:
- Increases the concentrations of sugar in grapes
- Reduces the water content of the grapes by over 50%
- Slightly increases the concentration of tartaric acid
- Stimulates the production of glycerol
- Alters considerably the flavour and aroma of the finished wine
- Due to the above the wine made from botrytis affected fruit is different to just late harvest or sweetened wine
- Key points are increased complexity of flavours, the additional texture from the glycerol, and naturally high sugar levels balanced by good levels of natural acidity
- Botrytis works to improve quality by:
The sweet wine making in the winery - what are options for premium and inexpensive wines?
- In the winery
- Treated like a white wine
- Chaptalisation is allowed in many of the regions but not used by quality focussed Chateaus
- Fermented in a mixture of stainless steel, concrete tanks and barriques
- Fermentation in top quality regions like Sauternes stops naturally once alc. reaches 14% due to the high alcohol
- In lesser regions, like Loupiac, the fermentation may be stopped by chilling, addition of SO2 or sterile filtration
- Aged for varying periods in these vessels
- Top quality wines
- Typically barrel fermented – better integration of oak and fruit flavours
- High portion of new oak and barrel aged for 18-36 months
- Amount of new oak varies from 30 to 50 percent – but d’Yquem is 100%
- Lesser quality wines – stored in tank (unoaked) and released a year later
Name the Premium Crus of 1855 classification?
PREMIERS CRUS – translates to ‘First Growth’
Château Haut-Brion (in Graves)
Château Latour
Château Lafite-Rothschild
Château Mouton-Rothschild (since 73 only) Château Margaux
The second growths of 1855 classification
Second growth
- x 14
- Ch. Cos d’Estournel (St-Estephe)
- Ch. Leoville Barton (St-Julien)
- Ch. Montrose (St-Estephe)
The third through fifth growths in 1855 classification - how many and name a few if you can!
Third growth
- x 14
- Ch. Palmer (Margaux)
- Ch. Calon-Ségur (St-Estephe)
Fourth growth
- x 10
- Chateau Talbot (St-Julien)
- Chateau Lafon-Rochet (St-Estephe)
Fifth growth
- x 18
- Ch. Grand-Puy-Lacoste (Pauillac)
- Ch. Lynch-Bages (Pauillac)
changes to 1885 classification?
how much of Medoc production does it represent?
The classification only changed once (to promote Mouton Rothschild from 2nd to 1st growth) since 1855 > arguments as to whether it is still reliable.
‘Cru Classe’ represents about 25% of all Medoc wine produced
All classed growths must be bottled at the estate
What is the hierarchy for Cru Bourgeois from the recent 2018 vintage review?
- From Vintage 2018:
- Cru Bourgeois
- Cru Bourgeois Supérieur
- Cru Bourgeois Exceptionnel
- The term will be used for FIVE years then a new assessment done
- Starts with the 2018 vintage and runs from then for five years?
Graves classification?
- Graves 1959 Classification
- Graves first classified in 1953 then amended slightly in 1959
- No hierarchy -> all wines are ‘cru classé’
- 16 Château with 13 reds and 9 whites (Includes Ch Haut-Brion)
- All within the Pessac Leognan region
The reds and whites made under the Bordeaux AOC - what are they mainly made from and taste like?
-
Red wines
- Typically from Merlot
- Medium intensity red fruit, high acidity, medium+ tannins, medium body and medium alcohol
- White wines
- Increasing amounts of Sauvignon Blanc
- Medium intensity, gooseberry and lemon fruit, medium body high acidity and medium alcohol
Bordeaux Superieur AOC - what is the designation mean in terms of differences to Bordeaux AOC?
-
Bordeaux Supérieur AOC: Bordeaux AOC +0.5%; mainly reds but can be white.
- Maximum yields for Bordeaux Supérieur AOC:
- 59hL/Ha for Reds (vs. 60 hL/Ha for Bordeaux AOC)
- Four times more Bordeaux AOC Red made than Bordeaux Supérieur red
- Generally more concentrated and ambitious than Bordeaux AOC
- Aged in oak for at least 10 months
Cotes de Bordeaux AOC - what are the communes under this AOC?
COTES DE BORDEAUX AOC
- Created in 2009 for a group of appellations, right bank and entre-deux-mers
- They are: Blaye, Castillon, Francs, Cadillac
- Can call themselves: Blaye Cotes de Bordeaux, etc
- For red wines – the maximum yield is 55hL/Ha and 52hL/Ha if commune name attached
- Red wines similar in price and style to Medoc AOC
- White wines are also allowed
- MERLOT is the dominant varietal
- Plus MALBEC is in 10% of its hectares – unusually high percentage
What do Medoc and Haut Medoc AOCs have in common?
Medoc + Haut Medoc AOCs
- Red wine only
- Maximum yield is 55 hL/Ha.
- Can only sold after mid June in the year following harvest
- Both located on the left bank of the Gironde, north of Bordeaux
Medoc AOC - detail the AOC, soils, wines
MÉDOCAOC (●) – 5,000ha / 37m btls
- Was traditionally called Bas-Medoc – which means lower Medoc
- North of St Estèphe
- Soils predominantly clay with some gravel but not as well-drained and heavier
- Almost equal portions of Merlot and Cabernet Sauvignon
- Can be earthy, rustic and even a bit lean.
- Majority sold in bulk to coops or the Bordeaux trade for generic wines
- Some quality wines from individual Châteaux e.g. Potensac, Les Ormes Sorbet and Vieux Robin.
Haut-Medoc AOC?
HAUT-MÉDOCAOC (●) – 4,500ha / 30m btls
- Just North of St Estèphe down to the outskirts of Bordeaux
- More Gravel soils – warm and free draining
- Cabernet Sauvignon 50%, Merlot 44%
- Best wines have same deep colour, concentration and ageing potential as classed growths
- Includes 6 communal appellations,
- 4 are famous and for red wine only @ 57hL/Ha.:
- St Estèphe
- Pauillac
- St Julien
- Margaux
- Two are not famous:
- Listrac
- Moulis
- 4 are famous and for red wine only @ 57hL/Ha.:
Typically what do the wines from Haut Medoc taste like?
-
Typically the wines from the Haut Medoc and communes are:
- Pronounced intensity
- Blackcurrant, green bell pepper (especially cooler areas), red plum fruit
- with vanilla and cedar oak notes
- Medium to high alcohol
- High tannins and medium+ body
St Estephe AOC?
Saint-Estèphe AOC (●) – 1,200ha / 8.3m btls
- Most northerly
- More Merlot than other communes, at 40%
- Cabernet is 50%
- Gravel + limestone + clay soils mean less draining and cooler soils which delay ripening
- Higher acidity in the fruit
- Style softened with more Merlot
- Due to cooler climate, has a reputation for ‘rustic’ wines that take time to soften the tannin
- Use of concentration techniques (including reverse osmosis)
- The wines are split by:
- 54% Crus Bourgeois (e.g Ch Haut Marbuzet, Meney, De Pez),
- 20% classed growths
- Montrose 2nd, Cos d’Estournel 2nd
- Calon Segur 3rd
- Lafon Rochet 4th
- Cos Labory 5th
- 17% for the only cooperative in the area
Pauillac AOC
Pauillac AOC (●) – 1,200ha / 8.1m btl
- Deep gravelly soils and close proximity to Gironde
- considered the best in Haut Médoc.
- Cabernet Sauvignon territory w powerful concentrated, long-lived reds – high tannin and high acid wines
- 62% planted of Cabernet Sauvignon
- Top estates have up to 70-80 percent in the blend
- 3 of the 5 first growths:
- Latour,
- Lafite Rothschild
- Mouton-Rothschild
- 85% of the wines produced are ‘Cru Classe’ – the highest portion in Haut Medoc
Saint Julien AOC
Saint-Julien AOC (●) – 900ha / 6m btls
- 2 well-exposed & well-drained gravelly plateau on Gironde estuary;
- smallest of Médoc’s top 4 communes – 900 Ha.
- Most homogeneous and reliable communes
- Cabernet Sauvignon dominates plantings but wines show more mellow fruit and balance
- Wine style between powerful structure of Pauillac and finesse of Margaux
- 80% of vineyards owned by 11 high profile Château committed to high level of quality
- No first growths but ‘Cru Classe’
- 5 x 2nd, Gruaud-Larose, Leoville-Barton
- 2 x 3rd
- 4 x 4th growths - Talbot
- that represent 80% of St Julien production
Margaux AOC
Margaux AOC (●) – 1,500ha / 9m btls
- Largest, most southerly & most isolated communal appellation; 5 villages incl. Margaux
- Varied soils (limestone, chalk, clay and sand) but fine wines mostly from gravelly soils
- Best wines = deep colour, structure of top Médoc w a silkier texture and elegant perfumes
- Several Châteaux have failed to keep up with quality improvements
- Slightly less Cabernet Sauvignon planted here – but it is still predominant - % not given
- Ripens earlier than Pauillac and up to 7-10 days earlier than northern Medoc appellations
-
1st Growth Chateau – Chateau Margaux
- famous Chateau building,
- 75% Cabernet, 20% Merlot, 5% Cabernet Franc + Petit Verdot
- Making a dry white wine from 100% Sauvignon Blanc
- Revived from 1978 onwards
-
2ndgrowths:
- Rauzan-Ségla,
- Rauzan-Gassies,
- Durfort-Vivens,
- Lascombes,
- Brane-Cantenac.
-
3rdgrowths,
- Desmirail,
- Ferrière,
- Dubignon-Talbot
-
Chateaux Palmer
- Officially a 3rd growth
- Has been a consistent quality performer for Margaux
Listrac AOC
-
Listrac AOC (●) – 650ha / 4.8m blts
- Cool limestone-clay soils – less gravel than other communes
- Red wine only
- Maximum of 45 hL/Ha. (40hL/Ha is the max for other Haut Medoc communes)
- Further from Gironde estuary – less of a moderating influence
- Merlot more planted vs. Cabernet Sauvignon
- Dominated by the Listrac co-operative
- but also 20 Châteaux incl. Rothschild’s Chateau Clarke
Moulis AOC - small commune in Haut Medoc - what characteristics and name a key winery
- Moulis AOC (●) – 600ha / 4m btls
- Smallest communal appellation – red wine only
- Further from Gironde estuary
- High proportion of limestone and clay + some gravel to the east
- No classed growths, best wines from Cru Bourgeois e.g. Ch Chasse Spleen
Graves AOC - where is it, what is it known for, what are the red wines predominantly made from ?
GRAVES AOC (●●) – ~3,000ha / 24m btls
- Large region extending 50km south of Bordeaux along the left bank of the Garonne;
- Only region equally famous for whites & reds
- Whites on sandy soils and reds on gravelly soils
- Cabernet-dominated wines are lighter in body and earlier maturing than Medoc
- Increasing amount of red wine being made here (~1700 Ha RED to 700 Ha WHITE)
- Graves supérieur is another appellation for sweet wines.
Pessac-Leognan AOC
PESSAC-LÉOGNAN AOC (●●) – 1,600ha / 9m btls
- Created in 1987 for the most celebrated part of the Graves district, directly south of the town of Bordeaux
- Most urban wine area in Bordeaux; mostly red wine production
- Home to only 1855 first growth outside of Médoc: Chateau Haut Brion
- Contains all of the properties included in 1959 Graves classification
-
Production:
- Max 54hL/Ha
- 1400 Ha of red grape production
- Cabernet Sauvignon dominant
- With some Merlot and Cabernet Franc
- 270 Ha of white grape production – planted mainly on sandier soils
Pessac has a reputation for white wine production - describe the wines and varietals
-
White Wine production (20%)
- Reputation for the best dry white wines in Bordeaux
- Made from Sauvignon Blanc, Sauvignon Gris, Semillon and Muscadelle (typically Sauvignon Blanc/Semillon blends)
- Typically gooseberry, lemon, grapefruit with vanilla and clove
- Using Barrel fermentation and maturation
- The wines age over decades
Red wine in Pessac Leognan is similar to what communes?
-
Red Wine production (80%)
- Distinct aroma of Minerals, Smoke and ‘warm bricks’
- Similar in style and price to the four prestigious Medoc communes
Sauternes AOC is where?
- Small area within the southern tip of the Graves area,
- along the Garonne river, 40km away from Bordeaux
- covers 5 communes incl. Sauternes and Barsac
the specific mesoclimate of Sauternes?
- Specific mésoclimate
- all communes close to two rivers (Ciron & Garonne).
- In the Autumn, the cool spring-fed Ciron meets the warmer Garonne
- evening mist form and linger until late morning when the sun burns them away
What is the viticulture environment for Sauternes AOC?
-
Viticultural
- Soils are heavy gravels and heavy clays
- Semillon
- 80% of plantings
- Thin skinned
- Very susceptible to botrytis
- Sauvignon Blanc
- tiny amount of Muscadelle
- Very small yields - max 25hl/ha yields
- Chateau d’Yquem 9 hL/ha
- Selective hand harvesting, with multiple passes and ‘triage’ (hand sorting at winery)
Wine production for Sauternes AOC - what varietals, time in oak and how large is the AOC for sweet wines in Bordeaux
-
Wine production
- Largest sweet wine AOC – 50% of all production in Bordeaux
- from Sémillon / Sauvignon Blanc / Muscadelle;
- chaptalisation permitted in weaker vintages
- the wines
- Sémillon
- typically 80% of the blend.
- Provides the rich broad flavours
- Sauvignon blanc brings acidity & freshness.
- Muscadelle for aromatics
- Sémillon
- 18 to 36 months in oak (30 to 100% new)
- Very costly to make due to time consuming and labour-intensive harvests
Barsace AOC - soils, style compared to Sauternes?
BARSACAOC (Sweet wines only) - 540ha
- Unique situation amongst the 5 Sauternes communes with proximity to Ciron river and alluvial soils
- Soils are mainly shallow limestone derived
- Lighter, drier, higher acidity and more elegant wines vs. Sauternes
- Considered as being a step above other communes
- Can be registered as Sauternes AOC or Barsac AOC
Ch Climens, Coutet & Doisy-Daëne count amongst the top estates
A tasting note for Sauternes - write one out.
TASTING NOTE:
- Medium golden
- Pronounced aromas of citrus peel, honey, tropical fruit (mango), vanilla oak
- Full bodied with high alcohol, medium to medium+ acidity
- Sweet finish
- Good to outstanding
- Mid-priced to super premium
Sales of sweet white wines - current trajectory? and changes to producers
Sales of Sweet white wines
- Sauternes and many other sweet wine producing areas have experienced a drop off in sales over the last 30 years
- Some producers are therefore changing over to produce more dry white wines, i.e. Chateau Climens
Entre deux Mers AOC - where is it, soils, what wines are under this AOC ?
-
ENTRE-DEUX-MERS AOC (●) – 1,300ha
- Second largest appellation in hectares – long way second though to Bordeaux AOC
- Clay and sandy soils
- Max. yield of 65 hL/Ha
- Most vineyards use the Lenz Moser high vine trellising system
- ONLY whites mainly from Sauvignon blanc usually blended with Sémillon, Muscadelle & Ugni blanc
- 2nd largest dry white AOC after Bordeaux AOC w around 100,000hl/yr
- NB: reds from the area not allowed in AOC -> sold under Bordeaux and Bordeaux Superieur AOC
- In fact the Entre-deux-Mers district has become the chief source of Bordeaux AOC red wines
Sainte Croix du Mont and Loupiac?
SAINTE CROIX DU MONT AOC (Sweet whites) – 380ha
- Area in the south of Entre-deux-mers facing Barsac and Sauternes
- A lesser area for sweet white wines
- Increasing use of ‘noble rot’ and barrel maturation to improve quality
- Max yield 40 hL/Ha and good to very good quality and inexpensive to mid-priced
LOUPIAC AOC
Maximum 40 hL/Ha.
Produces sweet white wines, either botrytis affected or late harvest
Good to very good in quality, inexpensive to mid-priced
Cote de Bordeaux AOCs on the Entre Deux Mers?
CÔTES DE BORDEAUX AOCs on the ENTRE DEUX MERS (●)
- Right bank of the Garonne, north of Ste Croix du Mont
- Part of Cotes de Bordeaux since 2007 – Cadillac Cotes de Bordeaux and Premieres Cotes de Bordeaux
-
Cadillac Cotes de Bordeaux
- reds mainly from Merlot, blended w Cab Sauv and Franc
- Fruity, medium-bodied wines to be drunk within 3-5 years
- Premieres Cotes de Bordeaux – sweet white wines
Right bank soil is mainly ? soil
what does the soil and climate suit?
What is a typical varietal blend?
Limestone and clay
Merlot and Cabernet Franc
Typical right bank blend: 60% Merlot 30% Cabernet Franc 10% Cabernet Sauv (Ch. Pavie)
What the five soil types seen in St Emilion?
- Limestone plateau > most top vineyards e.g. Clos Fourtet
- Côtes:
- slopes off the Plateau made of clay-limestone
- Ausone, Pavie, Angelus
- Graves:
- gravelly, pebbly soils in the northwest, bordering w Pomerol
- Cheval Blanc, Ch Figeac
- Sables: sandy plateaux west and east of town > lighter + shorter lived
- Dordogne plain: alluvial gravels directly below town > lighter + shorter lived
Saint Emilion Grand Cru AOC - how does it differ from the Saint Emilion AOC
Saint Émilion Grand Cru AOC (●) :
- Same geographical delimitation but higher min abv, lower yields and approval by tasting panel required.
- Own classification system; key estates include Ch Ausone, Angélus & Cheval Blanc.
- Vineyard: maximum of 46hL/Ha
- Wine Production: minimum of 20 months oak ageing
St Emilion satellites - name them and what variety dominates?
St Emilion satellites: Lussac / Montagne / Puisséguin / Saint Georges Saint Émilion AOC (●) – 3,900ha
- 4 villages = northern extension of St Emilion hills & can add ‘St Émilion’ as a suffix
- Same limestone-clay soils but later ripening cycle so autumn weather more critical
- Wines Merlot-dominated, slightly more rustic
- Numerous small producers
- The co-operative ‘Les producteurs reunis’ – 40% of Lussac & 20% Puisseguin production
- Montagne-St Emilion largest division.
Pomerol - where is it?
Pomerol AOC (●) – 800ha
- Small but prestigious appellation
- Maximum yield is 49hL/Ha.
- North-east of Libourne and North-west of St Emilion
the soils and varietals of Pomerol
- Viticultural
- No limestone but gravel, sand and clay
- early ripening zone for Merlot (80% of plantings)
- mostly small estates – 6.5Ha.
- 49 hL/Ha. max yields
Wines of Pomerol?
- Wine production
- Red and black plum, with noticeable vanilla and clove new oak flavour
- High alcohol, medium+ to high acidity, medium+ to high tannins
- Due to their tannin, acidity and high fruit concentration the wines age for many years
Top Chateau of Pomerol
where are most of the top Chateau in Pomerol?
Petrus
top Chateaus are on the clay, gravel soil plateau
Cotes de Bourg AOC
-
Côtes de Bourg AOC (●●) - 3,900ha
- Right bank of the Gironde opposite Margaux
- Hilly limestone and clay terrain w slightly warmer climate and one of the lowest rainfall in the region
- Merlot dominates and wines are usually blended, occasionally w Cot/Malbec (10% of plantings) that gives liquorice notes to the wines
- Red wines full-bodied and firm w earthy fruitiness.
- Small proportion of white wines made from Ugni blanc and Colombard.
Top estates include Ch Roc des Combes & Ch Fougas
Cotes de Bordeaux AOC - name the Communes
Côtes de Bordeaux AOC
Group of appellations:
- Blaye, northern right bank opposite Medoc, red and white wines, mainly Merlot
- Premières – Entre deux Mers – same AOC area as Cadillac but only sweet white wines
- Cadillac – Entre deux Mers – red wine only – same AOC area as Premieres
- Francs – right bank, north east of St Emilion, red and white wines, since 2007
- Castillon – right bank, east of St Emilion, red wine only, since 2007
- Dominant varietal is Merlot
- Style and price similar to Medoc
- 55hL/Ha or 52hL/Ha. if commune name is added to label
