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Better - WSET Diploma D3 - Wines of the World > Bordeaux (Winemaking) > Flashcards

Bordeaux (Winemaking) Flashcards

1
Q

How many hectares are under vine in Bordeaux?

A

Around 111,000

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2
Q

How much of Bordeaux’ production is dedicated to inexpensive and mid-priced wine?

A

70% is used in Bordeaux and Bordeaux Superieur

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3
Q

How much of Bordeaux’ production is used in premium and super-premium wines?

A

3%

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4
Q

How many hectares does Appellation Pomerol cover?

A

Around 800 hectares

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5
Q

What is the climate in Bordeaux?

A

Moderate Maritime

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6
Q

What provides the greatest cooling influence on Bordeaux?

A

The Atlantic Ocean

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7
Q

What is the ideal growing season in Bordeaux?

A

Gentle heat throughout the growing season

Sufficient rainfall to promote growth and ripening

Relatively dry and warm autumn

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8
Q

Is the Left Bank protected from Atlantic storms? Why or why not?

A

Yes. The Landes pine forest protects much of the Medoc by shielding it from oceanic influences. Estates nearer the forest are generally cooler than others. The Northern Medoc is less protected.

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9
Q

What amount of rain can be expected in Bordeaux?

A

The average is 950mm per year, but there is a significant deviation among vintages both in quantity and timing.

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10
Q

What effect has climate change had on Bordeaux?

A

Summers are hotter and drier with less rainfall.

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11
Q

How do Bordeaux varieties handle extreme dry, hot climates?

A

Well, though they produce wines that lack acidity and balance (as with 2003) and possess more alcohol

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12
Q

What is the influence of the Atlantic ocean on the Libournais?

A

Not as pronounced as on the Left Bank, but it remains a factor

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13
Q

Where would you typically find the vineyards for Bordeaux’ most prestigious wines? Why?

A

Close to the Gironde Estuary due to the moderating influence it has on the climate.

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14
Q

What happened in 1956, 1991, and 2017 in Bordeaux and what does it tell us about the growing conditions?

A

Vines in Bordeaux were decimated by frost in those years. The cool growing conditions lead to increased frost and hail risk that is often mitigated in vineyards close to the Gironde.

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15
Q

Is volume consistent from vintage to vintage in Bordeaux?

A

No. For example, the frost-affected 2017 vintage was 33% below the ten year average and 40% lower than 2016.

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16
Q

What type of soil pervades the Left Bank? Where did it come from? When was it deposited?

A

Gravel and stony soil brought to the region by floodwaters from the Pyrenees and the Massif Central many thousand years ago.

Depending on where the soils are from, the gravel may be mixed with clay, sand, and minerals.

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17
Q

Describe the depth and consistency of the gravel mounds in the Left Bank of Bordeaux.

A

The mounds of gravel deposits are not consistently deposited across Bordeaux and are somewhat shallow. The deepest gravel soil is in Margaux where it reaches 32m deep.

The best estates are on these gravel mounds, called ‘croupes’

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18
Q

What is the benefit of growing on gravel soils in the Left Bank?

A

Unlike clay, gravel drains well and allows vines to dry out quickly after rainfall. This allows the traditionally better vineyards to continue ripening grapes while other vineyards cannot. In the rainy Left Bank, this is particularly beneficial.

The gravel also absorbs heat and releases it upward, facilitating a slow, steady ripening of the grapes.

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19
Q

Do vines in Pomerol risk drought stress?

A

Due to the shallow soils (rarely more than a meter deep), vines in Pomerol can suffer from drought as occurred in 2016.

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20
Q

What are the risks of growing on gravel soils in Bordeaux?

A

In drier years, the lack of water retention can cause drought stress.

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21
Q

Are there clay soils on the Left Bank?

A

Yes, particularly in Saint-Estèphe. The wines grown on these soils are robust and characterful, but have not achieved the same acclaim as those from gravel soils.

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22
Q

What type of soil dominates the Right Bank?

A

Clay, though there are significant patches of gravel in some parts of the Libournais.

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23
Q

Why is Merlot the dominant variety of the Right Bank?

A

Merlot is ideally suited to clay soils.

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24
Q

Why is Merlot prized in Bordeaux?

A

It ripens in almost all vintages and delivers more sugar than Cabernet Sauvignon and Cabernet Franc, thus providing more alcohol. This was a benefit in the past when temperatures were lower.

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25
Where do the best Right Bank wines come from?
Vineyards on the limestone plateau or the gravel section bordering Pomerol.
26
What kind of soil do we find in the northern Medoc?
Fertile soils with a high clay content
27
What is the traditional planting density for top quality vineyards in Bordeaux? What is the vine and row spacing? Why?
10,000 vines per hectare. One meter between vines in a row, one meter between rows. The soils are relatively infertile, resulting in moderate vine vigor.
28
How does vineyard density in Bordeaux affect costs of grape and wine production? How does it affect profitability?
Costs are higher. More vines need to be bought, more trellising used, more labor for training/ploughing/spraying, and over-the-top tractors for automation. High densities improve profitability on expensive vineyard land.
29
How does vineyard density on less prestigious appellations compare to that of the most desired appellations?
Less prestigious vineyards are often planted at lower density.
30
Are vines in Bordeaux more often spur pruned or cane pruned?
Cane pruned
31
What is the most common form of vine training on the Left Bank?
Double Guyot, a form of 2-cane pruning
32
What is the most common form of vine training on the Right Bank?
Single Guyot, a form of cordon pruning, spur pruned training that is rare in Bordeaux overall
33
How do prestigious estates feel about Single Guyot?
They favor it as they believe it naturally reduces yields and offers better aeration
34
Why is canopy management important in Bordeaux?
Bordeaux has a damp, moderate climate that encourages downy mildew, powdery mildew, and botrytis bunch rot.
35
When does leaf removal take place in Bordeaux? Why?
During the summer to improve aeration and deter rot. It also exposes grapes to ultraviolet light that encourages ripening
36
Describe the difficulties a grower would have if an attack of mildew is followed by rain.
Rain will wash away treatments applied to the grapes. Tractors will also have difficulty entering the vineyards due to the soft terrain, compounding the problems.
37
Which diseases have recently become a problem in Bordeaux? What kind of diseases are they?
Eutypa Dieback and Esca. They are Trunk Diseases.
38
What has been successful at preventing/treating trunk diseases in Bordeaux? Describe it and where it came from.
Soft Pruning is a technique devised by Italian company Simonit and Sirch that insists on making the smallest cut possible while respecting the flow of sap and branching development as much as possible.
39
What is Flavescence Doree? Why does it concern organic and biodynamic growers?
A Phytoplasma disease recently renamed 'Candidatus Phytoplasma vitis' that is spread by the leafhopper Scaphoideus titanus. The most successful treatment is synthetic insecticide, worrying organic and biodynamic winemakers who cannot use such treatments.
40
In regard to vineyard rows, on which side of the rows can leaf removal in Bordeaux take place? When is the safest time of year to remove leaves?
Leaf removal can take place on both sides of the vine rows. It is least risky to remove leaves late in the season so as not to raisin the grapes during hot seasons (as in 2003)
41
Why is removing leaves from vines safer late in the Bordeaux growing season?
There is less of a risk for extreme heat late in the growing season and grape bunches can benefit from greater aeration
42
Pruning bunches by hand and machine to improve quality during the growing season used to be popular in Bordeaux. What changed and why?
Viticulturalists advised that bunch removal caused an imbalance in the vine and that winter pruning is a better way to control yield. Today, the emphasis is on allowing tue vines to find a natural balance and correcting only when neccessary.
43
What has been the trend regarding yield in Bordeaux over the past two decades? What effect has this had on its wines?
Yields have gone down. The current average is 50 hl/ha. Wine quality has benefitted from the reduction.
44
What practice regarding yields on the Right Bank came into fashion but is now in decline?
Producing exaggeratedly low yields of grapes to create extremely dense wines. The excessive concentration offers wines that lack the sense of place Bordeaux is known for, and so the practice is dissipating.
45
How was harvest traditionally practiced in Bordeaux? How did this affect quality?
Randomly, with pickers hired for a defined period based on a 'best guess' of when he grapes should be picked. Some grapes were picked underripe, some overripe, and the rest in between.
46
How is harvest practiced in Bordeaux today? How does this affect quality?
Top estates hire pickers for a range of time that may include idle days due to rain or other issues. Other estates may use automation to pick the grapes. Manual picking gives greater quality control but automation allows larger estates to pick quickly at the desired level of ripeness. Overall quality has improved.
47
In what parts of Bordeaux might it be difficult to find manual labor? Give an example.
Areas that are far away from the town of Bordeaux, such as the Northern Medoc which can be a 2 hour drive from Bordeaux.
48
In the best vintages, what might the top estates prefer not to do with their grapes once they've reached the winery? Why?
Sort them as the quality of the grapes will be uniformly high after sorting in the vineyard
49
Many properties in Bordeaux have moved to plot-by-plot winemaking. What does this mean and how is price affected?
Wineries - especially the better producers - are making small batch releases based on smaller plots of their vineyards. The quality of the wine is better, though more, smaller fermentation and maturation vessels are needed. As costs and quality are higher, so are prices.
50
How is red wine fermentation conducted in Bordeaux?
In closed vats with pump-overs (the usual practice). Most use cultured yeast. Fermentation vessels include wood, stainless steel, and concrete, and is always temperature controlled
51
What determines the fermentation temperature and length of maceration in Bordeaux?
The style of wine to be made and the quality of the vintage
52
What is the typical fermentation temperature and maceration length of early-drinking Bordeaux rouge? Why?
Mid-range temperature with a 5-7 day maceration. This preserves primary fruit aromas and limits tannin extraction.
53
What is the typical fermentation temperature and maceration length of Bordeaux rouge intended for aging? Why?
Mid-range to warm temperatures with a 14-30 day maceration to aid extraction
54
What happens to the grape skins after maceration?
The must is pressed in pneumatic presses or modern vertical or hydraulic presses
55
What do winemakers in Bordeaux do with their press wine?
Put it into separate barrels and decide at a later time how much to incorporate into the final product.
56
What is the typical barrel size used for élevage in Bordeaux?
225 liter 'barrique'
57
Where does malolactic conversion occur in red Bordeaux winemaking?
Either in fermentation tanks or in the barrels
58
What is the argument supporting malolactic conversion occurring in wood barrels?
It is said that wines which undergo malolactic conversion in the barrels have better integration of oak flavors
59
Do Bordeaux estates innoculate wines to initiate malolactic conversion? Why or why not?
Yes, to ensure that the wine is ready for En Primeur tastings in the spring following harvest
60
How might Bordeaux estates encourage an efficient malolactic converstion?
Innoculating the wine Heating the wine cellar
61
How is simpler Bordeaux rouge typically aged prior to release?
In stainless steel, concrete vats, or large oak barrels for 4-6 months. Oak chips might be added for flavor.
62
How is high quality Bordeaux rouge typically aged prior to release?
In French oak barriques, most commonly using a mix of first, second, and third use barrels. Some top estates use 100% new oak
63
What has been the trend in Bordeaux on the use of new oak in élevage?
The percentage of new oak used by many estates is dropping to more moderate levels
64
True/False Bordeaux winemakers buy barriques from many cooperages
True. This is done for greater perceived complexity
65
What is the level of toast on the typical Bordeaux barrique?
Medium to medium plus
66
How long will high-quality Bordeaux rouge be matured before release?
18-24 months depending on the quality of the wine and the progress of the maturation
67
How often is Bordeaux rouge racked during maturation?
The tradition is every three months, but some prefer to leave the wine undisturbed on the lees and instead micro-oxygenate to reproduce racking effects
68
What are the two approaches to blending in Bordeaux rouge winemaking?
Most estates blend over the winter to present a product to En Primeur tastings in the spring A minority of producers will blend a few months before bottling
69
When do Bordeaux producers blend their wines?
In the winter
70
What is the outcome of Bordeaux producers blending their wine in the winter?
They have a near-final product to present at the spring En Primeur tastings and are able to deselect wine for second label and third label products or bulk wines for merchants
71
What is the benefit to Bordeaux winemakers of blending a few months before bottling?
Winemakers can gauge the progress of each variety and lot before making any final decisions
72
What asset do top Bordeaux estates use to facilitate the blending process?
Highly skilled winemaking consultants whose primary role is to assist in blending. Many of the top estates use the same consultants
73
What styles of rosé are currently produced in Bordeaux?
The traditional, deeply colored Clairet and a lighter colored rosé
74
What varieties are primarily used in Bordeaux rosé production?
Merlot and Cabernet Sauvignon
75
How were Bordeaux rosé made in the past?
With grapes from younger vines Short maceration and bleeding-off
76
How is the lighter style of rosé in Bordeaux made?
Most likely by direct pressing
77
When are the grapes for Bordeaux blanc pressed? Why?
Either upon arrival at the winery or within 24 hours of arriving. Pressing the grapes quickly will preserve freshness while letting the grapes rest will add more aromatic and phenolic complexity.
78
What is the fermentation temperature and vessel for early-drinking Bordeaux blanc?
Cool temperatures in stainless steel
79
How long does inexpensive Bordeaux blanc spend in the fermentation tank after completing fermentation?
Typically a few months before clarification and bottling
80
How long is mid-priced Bordeaux blanc typically aged on the fine lees? Why?
For 6-12 months to provide more weight and complexity
81
How are high quality Bordeaux blanc fermented and aged?
Both typically occur in barriques with varying proportions of new oak. Many producers block malolactic conversion to preserve freshness and acidity
82
Do Bordeauc blanc producers practice batonnage?
Not usually. While it used to be common practice, in hot years it can give the wine excessive body comparable to the wine's acidity.
83
Whose work contributed to the contemporary style of Bordeaux blanc? What did they advocate?
Professor Denis Dubourdieu and André Lurton. They advocated for an increased focus on Sauvignon Blanc, skin contact to aid in aromatic extraction, and a reduction of new oak used in fermentation and maceration
84
How do the yields of grapes used for sweet wine production compare to yields for other wines in Bordeaux? Why?
Grapes for sweet wines are typically harvested at one-third of the level of grapes for other wines. Low yields ensure sugar levels are high enough to produce sweet wines.
85
What is done in the vineyard to ensure that yields are kept low for vines producing grapes for sweet Bordeaux wines?
Pruning vines to a low number of buds and removing fruit that shows signs of disease or damage
86
What is the maximum yield allowed for sweet wines in Sauternes and Barsac? What yields are common at the top estates?
Maximum yield is 25 hl/ha. Top estates usually do not exceed 10 hl/ha
87
How do yields of sweet Bordeaux wine affect the cost of production?
Production costs are higher due to the low yields
88
How long does harvest for botrytised wine in Bordeaux last?
It can sometimes last from September to November. Harvest usually requires multiple trips through the vineyard to select properly botrytised ripe bunches or berries
89
What does the level of botrytis in the final sweet Bordeaux wine product depend on?
Whether conditions are correct for the spread of noble rot The position of estates (proximity to where mist regularly forms) The willingness of estates to wait for the best times to harvest The willingness of estates to pay for multiple vineyard passes
90
What effect does the mercurial nature of botrytis have on the type of grapes used in sweet Bordeaux wines?
Sometimes sweet wines are made of varying proportions of botrytised grapes and late-harvest grapes
91
What is the vinification process of grapes used in botrytised Bordeaux wines?
Fermentation without skin contact in stainless steel, concrete, or barrique and aged in any of those containers.
92
How are top quality sweet Bordeaux wines typically fermented and matured?
Barrel fermented (to integrate fruit and oak flavors) with a high proportion (30-50%) of new oak and barrel aged for 18-36 months to encourage a gentle oxidation
93
How much new oak does Chateau d'Yquem use on their wine?
100%
94
What proportion of new oak is used by the less prestigious sweet Bordeaux producers? When do they typically release their offerings?
These wines are typically unoaked and released the year following harvest
95
What conditions encourage the development of noble rot in Sauternes AOC and Barsac AOC?
The cooler Ciron river meets the warmer Garonne river, creating mists that penetrate the vineyards. If the mists burn off by midday, the sun can dry the grapes and prevent the mold from creating grey rot.
96
What bottling requirement is required by the 1855 Classification?
All classified wines must be bottled at the estate
97
What are the production costs per bottle for Bordeaux AOC, Médoc AOC, and a Classified Growth based on 2011 figures (without including land costs and bank loan interest)?
Bordeaux AOC: €0.57 Médoc AOC: €2.35 Classified Growth: €9.80
98
Why are production costs higher in Bordeaux for a classified wine than a non-classified wine?
Higher vine density Harvest costs Much higher viticultural costs Lower yields Rigorous grape selection Barrel aging (more new oak and longer maturation)
99
What percentage of wine production in Bordeaux was made by cooperatives in 2016?
About 25% of wine output from 40% of growers
100
What is the annual wine production in Bordeaux?
It fluctuates but is generally over 800 million bottles

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