Bourgogne - Grapes and Viticulture

Question 1

What are the main white grapes of Bourgogne wines?

Answer 1

Primary - Chardonnay - in all whites except Saint Bris, Bouzeron and Bougogne Aligoté;
Aligoté - second most important - 100% in Bouzeron and Bourgogne Aligoté;

Question 2

Which grapes and what % are typically found in Grand Cru and village level bottlings?

Answer 2

100% Pinot Noir
100% Chardonnay

Question 3

What are the other white grapes of Bourgogne and their use in wines?

Answer 3

Sauv. Blanc in St. Bris;
Pinot Blanc in many village, regional and even some Grand Cru;
Sacy in Crémant;
Melon de Bougogne in Crémant and Coteaux Bourguignons.

Question 4

What are the rosé/gris grapes of Bourgogne wines? How are they used in wines?

Answer 4

Pinot Gris (Pinot Beurot) can be used in many AOCs red and white to prescribed limits, but seldom used. It is a primary variety for Marsannay and Bourgogne rosé wines.
Sauv.Gris is secondary variety for St. Bris.

Question 5

What are the principal red grapes of Bourgogne wines?

Answer 5

Pinot Noir is the primary grape and the principal or only variety in most Bourgogne reds and the backbone of rosés.

Question 6

What are the other red grapes of Bourgogne wines?

Answer 6

Gamay - used in regional appellations.
Cesar can be used in regional wines from the Yonne dept and Irancy AOC.

Question 7

What are the uses for Gamay in wines from Bourgogne?

Answer 7

Regional Bourgogne - fruit must be sourced from anywhere in Bourgogne and Beaujolais;
Bourgogne Gamay - fruit must be sourced from the ten Beaujolais Crus;
Macon reds and rosés - primary grape along with Pinot Noir;
Macon DGC reds and rosés - sole red grape.

Question 8

What are the % of area under vine in Bourgogne?

Answer 8

Pinot Noir - 39.5%;
Chardonnay - 51%;
Aligote - 6%;
Gamay - 2.5%;
Other - 1%.

Question 9

What is meant by “ lutte raisonée” farming?

Answer 9

It means “reasoned fight” - environmentally and financially responsible farming practices and is most common in Bourgogne.

Question 10

What % (in 2017) of vignerons where moving to organic and/or biodynamic farming? Give examples.

Answer 10

8.6% are organic or in conversion. Some have gone biodynamic notably Domaine de la Romanee Conti and Domaine Leflaive.

Question 11

What harvesting methods are predominant in the Bourgogne sub regions?

Answer 11

Machine - Chablis and Maconnais;
Handpicking - Côte d’Or;
Côte Chalonnaise - both methods

Question 12

What is the most common training method in Bourgogne?

Answer 12

Guyot single and double. However cordon is becoming more popular.

Question 13

What impact has a changing climate had on Bourgogne viticulture?

Answer 13

Bud break is earlier resulting in earlier harvest of about 10 days compared to 20 years ago;
In the past full ripening was a problem however today the challenge is to delay harvest so that sugar and phenolic ripening happen together and natural acidity remains.

Question 14

What are the climate hazards in Bourgogne and what has been tried to combat them?

Answer 14

Vine-damaging hailstorms and frosts.
Fans, sprayers and fires/candles to combat frost.
A hail shield which uses cannon to fire silver oxide pellets into clouds if hail is forecast.
Diversification.

Question 15

How are white wines fermented in Bourgogne?

Answer 15

Stainless steel tanks or 228ltr barrels.

Question 16

How does white wine maturation differ between the sub-regions of Bourgogne?

Answer 16

Most Maconnais and Chablis whites are matured in stainless steel or concrete or neutral oak vats. Preserves the aromatic quality and purity.
Oak maturation is common for Côte d’Or and Côte Chalonnaise whites AT VILLAGE LEVEL AND HIGHER- typically 20-50% of new oak barrels used.

Question 17

What is “PREMOX”?

Answer 17

It is PREMATURE OXIDATION - a situation by which white Bourgogne ages too quickly or becomes completely oxidised and is still a problem.

Question 18

How is premox caused?

Answer 18

The cause is not completely understood but is believed to have multiple causes - certain clones, fully ripe fruit, less use of sulphur and less batonnage are primary suspects. It is diminishing as action is taken on these fronts.

Question 19

How does Bourgogne chardonnay differ from that from warmer, sunnier climates?

Answer 19

Typically it will have less fruit (flavour), less alcohol, less aroma, less overt oak, more structure (acid), and more mineral notes.

Question 20

How has red wine vinification changed in Bourgogne due to warmer temperatures?

Answer 20

1. Adding whole clusters to fermentation by some producers - brighter flavours;
2. Use of ambient, indigenous yeasts by small producers. Large negociants often select commercial yeasts. (More predictable outcomes);
3. Switch from punching down extraction techniques to pump over methods and shorter macerations. Reduces tannin and pigments from matured grapes.

Question 21

How long do classified red wines of Côte d’Or and Côte Chalonnaise spend in oak after fermentation?

Answer 21

Normally around 12-18 months in barrel with some new oak, depending on the quality of the grapes and the appellation.

Question 22

How does Bourgogne Pinot Noir differ from that from warmer, sunnier climates?

Answer 22

It typically has less pigment, less tannin, less fruit, less alcohol, less overt oak, more structure and more spice elements than that from warmer, sunnier growing areas.