Bourgogne Flashcards
Climate of Chablis?
- Continental
- Cold winters, warm summers
- Unripe grapes
- Vintage variation
- Rain all year long (fungal diseases)
- Spring frost, hail
Manageing frost in Chablis?
- Smudge pots (air pollution, labour)
- Aspersion (installation and maintenance costs)
- Pruning to delay budburst
- Double Guyot
Location and soil types of the Chablis appellations?
Petit Chablis 60hl
- Altitude
- North facing
- Flat land/Gentle slopes
- Portlandian limestone
Chablis
- Mixed aspect
- Flat land/Gentle slopes
- Kimmeridgian soil
Chablis Premier Cru
- 40 climats e.g. Beauroy (divided into lieu-dits e.g. Troesmes)
- South- and south-east facing
- Mid-slope
- Kimmeridgian soil
Chablis Grand Cru 54hl
- 1 GC divided into 7 climats e.g. Les Clos
- South-west
- Right bank of Serein
- Kimmeridgian
- Mid-slope
- Trees shelter from Northerly winds
Winemaking in Chablis?
- Chaptalisation allowed
- Fermentation in stainless steel
- Maturation in stainless steel or concrete for a few months
- MLF
- Lees
Business in Chablis?
- ¼ by co-op La Chablisienne
- Growers make & market their own wine
- Prices for Chablis are lower than Côte d’Or
- 2/3 volume exported: UK, USA and Japan
Climate in Burgundy?
- Moderate continental
- Cold winters and short, warm
- Rainshadow for Côte d’Or
- 700 mm rain
- Early autumn is dry, but rain can threat harvest
- Mâconnais is drier and warmer
Hazards in Bourgogne?
- Cool vintages result in underripe tannins
- Vintage variation
- Spring frost (especially due to warmer winters)
- Hail (netting, silver iodide)
- Rain (flowering, disease, dillution) harvest date acidity-ripeness
- Water-stress (no irrigation allowed, clay is a positive)
- Grape moths (pheromones)
- Fungal disease (canopy management and spraying)
- Grapevine yellows
- Trunk diseases, Esca
Factors that influence quality of individual sites in Bourgogne?
- Aspect
- Altitude
- Degree of slope
- Soils
Top and bottom of slope?
- Poor, thin soil
- Cooling winds
- Deeper soils
- Frost
Soils in Bourgone?
- Côte de Nuits dominated by limestone
- Côte de Beaune dominated by clay, deper soils
- Côte Chalonnaise and Mâconnais range of mixed limestones and clay
Chardonnay?
- Early budding
- Early ripening
- High yields without loss of quality
- High vigour
- Fungal disease, millerandage
- Grows good in range of soils and climates
Pinot Noir?
- Early budding
- Early ripening
- Yield must be limited for quality
- Susceptible to a lot of diseases
- Shrivel, sunburn
- Unripe tannins
Pruning in Burgundy?
- Cordon de Royat limits vigour (but old wood = disease)
- Traditionally Guyot
- Now Poussard-Guyot (same sap route each year, reduces number of pruning wounds)
Planting density in Bourgogne?
- 10k vines per ha
- Competition
Canopy management in Burgundy?
- Winter pruning
- De-budding (balance, but risk loss of yield)
- Green harvest (possible excessive growth in remaining bunches)
Fermentation for white Bourgone?
- Acidification or de-acidification
- Chaptalisation (less now due to warmer years)
- Hand harvested
- Sorting tables
- Whole bunch pressing
- No skin contact
Fermentation for bulk white Bourgogne?
- Clarification techniques
- Cultured yeast
- Stainless steel or concrete
-16–18°C
Fermentation for high quality white Bourgogne?
- Sedimentation
- Hyperoxidation (to avoid premox)
- Oak
- 20°C
Maturation for high quality white Bourgogne?
- 8–12 months in 228L piece or 500L barrel
- Lees
- Bâtonnage
- MLF
- Filtration
Fermentation for red Burgundy
- Sorting
- Whole bunches (lower acidity) or destemming
- Cold soaking for few hours/days
- Ambient
- Small open-top vessels
- Pumping over (remontage) and punching down (pigéage)
- Post-fermentation maceration depends on ripeness and
- Free run and press kept separately, may be blended before bottling
Maturation for red Burgundy
- Racked into 228 L
- 12–20 months (or less than a year)
- Proportion of new oak
- Spontaneous MLF in spring
- Fining and filtering for cheaper wines
Marsannay?
- Northern end of the Côte de Nuits
- Gentle slope
- Less protection from cold
- Only village appellation in Côte d’Or that allows rosé
Types of businesses in Bourgogne?
Growers
- Businesses that have vineyard holdings
- Sell grapes or unfinished wine to négociants
- Several thousands
Domaines
- Own vineyards and make wine
- Sell under their own domaine label
Négociants
- Large businesses
- Buy grapes and/or wines and sell under own label
Micro-négociants
- Smaller businesses
- Buy grapes from very good vineyards
Co-operatives
- Chablis (La Chablisienne), Mâconnais (e.g. the Cave de Lugny)
Rise in quality in Bourgogne?
- Young winemakers
- Trained technically
- Travelled and made wine more widely
