Burgundy Flashcards
What are the origins and dates of Burgundy viticulture?
Roman times (1st C. AD) and then onwards after the monasteries (1000 AD)
What are individually named plots called in Burgundy?
Climats
What are the 5 regional appellations in Burgundy?
Chablis, the Côte d’Or, the Côte Chalonnaise and the Mâconnais areas further to the south and finally Beaujolais
Describe the geography/map location of all the Burgundian appellations, other than Chablis.
Chablis, occupy a relatively narrow strip of land running approximately in a north-south direction between Dijon in the north and Mâcon, around 130 km to the south.
What are the 2 section of the cote d’Or, and the township boundaries?
The Côte d’Or is divided into the Côte de Nuits, which runs south from Dijon to just south of Nuits-Saint-Georges and the Côte de Beaune, which runs south from there to Santenay.
What are the relative planting percentages in Burgundy (excluding Beaujolais of PN? Char? Aligote? Other?
Char: 50%
PN: 41%
Aligote: 6%
Other: 2%
In the Yonne departement (which icludes Chablis, what the percentage planing of Chardonnay?
80%
How much of the cote d’Or is planted in PN?
over 60%
What is Chablis named for?
town of Chablis
Which river runs through Chablis?
Chablis lies in the valley of the river Serein
How far is Chablis from Dijon?
110 km northwest of Dijon
How does Chablis’ climate compare to the Cote d’Or?
slightly cooler
What’s the flavor profile of Chablis?
t is well-known for wines made with the Chardonnay variety. All the wines are dry, most are medium bodied, medium alcohol, with zesty high acidity, green apple and lemon fruit flavours. The general trend is for no or minimal oak flavour.There is a range of quality from good to outstanding wines that can be cellared and aged. The prices range from mid-price to premium, with a few super-premium examples, even if generally they do not reach the heights of the most expensive wines from the Côte d’Or.
Describe the use of oak in Chablis?
The general trend is for no or minimal oak flavour, though fermentation and ageing in oak can be used by some producers for premiers and grands crus.
Describe historical demand trends in Chablis.
Chablis has experienced major swings in its popularity. In the early nineteenth century it enjoyed a boom due to its relative proximity to Paris. (The département of the Yonne as a whole had 40,000 ha in this period.) [1] Plantings in Chablis shrank under the challenges of phylloxera and powdery mildew in the nineteenth century and above all the building of the Paris-Lyons-Marseille railway in the middle of the nineteenth century. After the coming of the railway Chablis could not complete with cheaper wines from the south of France. Rural depopulation after World War I and the devastating frost of 1945 reduced Chablis to a low point of just 500 ha. In more recent decades, demand has led to the land under vine growing back to 5,500ha
What’s the climate in Chablis?
Continental- cold winters and warm summers
What challenges are presented by Chablis’ northern location?
There is uncertainty about ripening and considerable vintage variation from year to year
Why is Chardonnay’s early ripening beneficial in Chablis?
Because ripening is uncertain in northern vineyards.
What’s the annual rainfall in Chablis?
When does rainfall occur?
670 mm
It’s spread throughout the year making for a moist climate (high threat of fungal diseases) and difficulties in the period leading to harvest (threat of rot).
What climatic risks are present in Chablis?
Spring frosts
Hail during growing season
Fungal diseases and rot
How are spring frost risks managed in Chablis (3 ways)?
smudge pots: smoky, causes air pollution, requires staff in the vineyard
sprinklers (‘aspersion’): this is now the most popular option, though the installation and maintenance costs mean that it is only a realistic option for vineyards with a good return on investment (premier cru, grand cru) or for well-funded companies
pruning choices: later pruning promotes later bud-burst, reducing the chance of damage to the new buds from early spring frosts.
What is the general soil type of Chablis?
The appellation has limestone and clay soils, some of which has a considerable amount of fossilized seashells and is known as Kimmeridgian soil.
What rootstocks (2) are common in Chablis? Why?
41B (vinifera x berlandieri) rootstock is widely used in Chablis as it is highly tolerant of limestone soils with a high pH (see Soils). 420A (riparia x berlandieri) is popular for its low vigour and tolerance to high pH soils.
What vine training system is typical in Chablis?
The double Guyot replacement cane training system is typical: if one cane fails, the other may survive frost. (Taille Chablis, a multi- armed cordon system, is typical of Champagne, not Chablis.)
How do yields compare in Chablis and the Cote d’Or?
Yields are higher than in the Côte d’Or, though recent years have seen severely reduced yields due to frost and hail damage.
Compare hand vs. machine harvesting in Chablis and the Cote d’Or
Unlike in the Côte d’Or, much of Chablis today is machine picked, although the grand cru vineyards are mostly too steep for mechanisation and are generally picked by hand.
What are the soils of Petit Chablis? This area’s relative location/characteristics?
These are typically higher, cooler vineyards, predominantly with Portlandian soils (hard limestone with less clay).
What are the soils of Petit Chablis? This area’s relative location/characteristics? What wine styles result?
These are typically higher, cooler vineyards, predominantly with Portlandian soils (hard limestone with less clay).
The vineyards of both Petit Chablis and Chablis are predominantly on flat land or on gentle slopes. The aspects vary with many north- facing sites. This leads to light bodied wines, notable for their high acidity, with light (Petit Chablis) to medium (Chablis) intensity, and green apple and lemon fruit.
What are the soils of Chablis AOC? This area’s relative location/characteristics? What wine styles result?
This is a large area of Kimmeridgian soil and mixed aspects.
The vineyards of both Petit Chablis and Chablis are predominantly on flat land or on gentle slopes. The aspects vary with many north- facing sites. This leads to light bodied wines, notable for their high acidity, with light (Petit Chablis) to medium (Chablis) intensity, and green apple and lemon fruit.
What are the soils of Chablis Premier Cru? This area’s relative location/characteristics?
40 named vineyards have premier cru status and are predominantly on south-and south-east-facing facing slopes of Kimmeridgian soil
How many Chablis Premier Cru named vineyards are there?
40
What’s a lieu-dit?
Are any Chablis premier cru vineyards lieux-dits?
How are lieu-dit wines labeled?
a specified named plot
Yes. Some larger premier cru vineyards have specified named plots (lieux-dits) within them.
Wines made from these can be labelled under their specific site (like Chablis 1er Cru Troêsmes) or under the larger climat they fall within (like Chablis 1er Cru Beauroy).
What’s the difference between a lieux-dit and a climat?
(A climat is a named vineyard fixed in AOC legislation, a lieu-dit is a named piece of land in the centralised land register.)
What are the soils of Chablis Grand Cru? This area’s location/characteristics? How does this impact the wine style?
It is immediately next to the village itself, faces southwest, on the right bank of the River Serein, and is on Kimmeridgian soil. The south- facing slopes promote ripening and the wines have a greater weight and concentration than either premier cru of village level Chablis.
How many Chablis Grand Cru vineyards are there?
There is a single grand cru with seven named vineyards (known as climats, including Les Clos and Vaudesir)
How does the soil of Chablis Grand Cru affect quality?
The mixture of crumbly marl with good drainage and high clay content for water retention contributes to higher quality.
What percentage of total Chablis production is attributable to Chablis Grand Cru?
Chablis Grand Cru represents just 1 per cent of the region’s total production.
Describe the vineyards in Chablis Premier and Grand Cru. What 4 factors make these sites superior? What attributes are found in the wine?
As noted, the vineyards of both premier cru and grand cru Chablis are predominantly on south-facing slopes and often sited mid-slope:
The slope means that vineyards are better drained and better protected from frost
The southerly aspect means better light interception and therefore riper fruit
The grand cru vineyards also benefits from shelter from winds coming from the north due to a belt of trees between it and the adjacent Petit Chablis vineyards.
As a result, the wines have greater concentration, body and capacity to age.
Is Chaptalisation legal in Chablis? Is it regularly used?
The option for chaptalisation up to the legal limit is used regularly in all but the warmest years.
What fermentation vessels are typical in Chablis? What vessels are used for post fermentation storage/aging?
Fermentation is typically in stainless steel vessels with storage in stainless steel or concrete for a few months for most wines
Are Chablis wines aged/stored before bottling? How long?
Yes. Usually a few months.
Is MLF common in Chablis?
Malolactic conversion is common to soften the acidity
Are wines aged on the lees in Chablis? Why?
he wines may also spend some months on the lees to enhance texture.
What role does oak play in Chablis?
Oak aromas, flavours, and textures are not typically desirable nor commonly found in most generic Chablis, which is celebrated for its crisp, bright citrus and green apple fruit flavours and high acidity. However, some wines, especially the grands crus and more occasionally the premier crus, may be fermented and aged in barrels. There is a range of styles from use of old oak (used by, for example, Dauvissat or Raveneau), some new oak (used by, for example, William Fèvre), and the use of stainless steel or concrete for grand cru wines as well (used by, for example, Jean-Marc Brocard). This issue has been controversial as some think that Chablis should not smell or taste of oak, unlike many Chardonnays from around the world.
What grapes are allowed in Chablis?
Chardonnay only
What are the Max yields in Petit Chablis? Chablis? Chablis Premier Cru? Chablis Grand Cru?
PC: 60 hl/ha
C: 60 hl/ha
CPC: 58 hl/ha
CGC: 54 hl/ha
Describe the status of the terms “negotiant” and “domaine” in Chablis.
As in the rest of Burgundy, the traditional distinction between négociants (merchants) and domaines (estates) is breaking down as négociants have bought land and some domaines supplement their own production with additional négociant business.
What is the Co-op in Chablis? How much of the region’s production is Co-op wine?
One third of all wine is vinified by the cooperative La Chablisienne, which operates at all levels of the appellation hierarchy. As elsewhere, more growers are making and marketing their own wines
Name 2 Chablis wine producer’s associations. Who were the founders? What is their purpose?
There are several associations of wine producers in Chablis. William Fèvre founded Le Syndicat de Défense de l’Appellation de Chablis in 1993 with the aims of combating fraud and addressing environmental issues. L’Union des Grands Crus de Chablis is a voluntary association to promote the quality of Chablis Grand Cru and therefore limited to those who own grand cru sites. It has a quality charter: members must practice sustainable viticulture and harvest by hand.
Explain Chablis pricing.
As with the wines of the Côte d’Or, both the name of the domaine and the level of the appellation, can be very important drivers of price. Petit Chablis and Chablis AOC tend to be mid-priced, sometimes premium. Premier cru and grand cru wines usually premium or super premium in price. Wines from certain highly regarded producers such as Francois Raveneau and Vincent Dauvissat sell at extremely high prices.
In general prices for Chablis are lower than corresponding wines in the quality hierarchy in the Côte d’Or.
What percentage of Chablis wine is exported? To which countries?
wo-thirds of Chablis by volume is exported, with the UK being by far the biggest destination, followed by USA, Japan, Sweden, and Canada
What’s the clmate of the Cote d’Or, Cote Challonaise and Maconnais?
Continental - cold winters, warm summers (Dijon is 500 km from Mediterranean)
Why are PN and Char particularly suited to the Cote d’Or, Cote Challonaise and Maconnais?
The relatively short summers make early ripening Chardonnay and Pinot Noir suitable varieties
What moderates the climate of the Cote d’Or?
he climate in the Côte d’Or is moderated by the protection of the Morvan hills to the west.
What’s the av. annual rainfall of the Cote d’Or? When does it fall?
It has an average annual rainfall around 700 millimetres. Early autumn is typically dry, though rain can be a threat at harvest
Describe the climate of the Maconnais relative to the cote d’Or.
The climate of the Mâconnais is typically slightly drier and hotter than the Côte d’Or.
What factors influence site quality in the Cote d’Or?
Many factors influence the potential quality of individual sites: aspect, altitude, degree of slope and soils.
What characteristics can PN exhibit in cool vintages?
Even though the climate is warmer than it was in previous decades, ripening Pinot Noir is still a precarious business, and a cool vintage can result in under-ripe tannins in the finished wines. Therefore, promoting the ripeness of skins and pips is a priority for growers in the region.
What 2 factors are important in Burgundian vintage variation? What two measurable indicia in the harvest and/or wine are termed vintage variation?
Due to its northerly location, vineyard site and the particular weather of each vintage are incredibly important for both yield and quality. The variability of the weather from year to year leads to marked vintage variation.
Name 5 location/weather/climate challenges in the vineyard in the Cote d’Or, Challonaise and Maconnais.
Spring Frost Hail Rain Fungal disease and rot Drought
Discuss the danger of frost in the Cote d’Or, Challonaise and Maconnais.
Frost can be a challenge this far north. Spring frosts, if severe, are a significant problem and may substantially reduce yields if they occur after budburst. The risk is particularly acute as both Pinot Noir and Chardonnay are early budding. This issue is further exacerbated by recent warmer than usual winters that encourage earlier growth, making the vines more vulnerable to frost.
Discuss the danger of hail in the Cote d’Or, Challonaise and Maconnais.
Hail can be a problem throughout the growing season. In April–May the damage to the early growth of the vine can lead to reduced yields, or even in extreme cases a total loss of the crop. Hail later in the season will lead to fruit damage, particularly to grapes exposed on the outer parts of VSP-trained vines. Unless extra care is taken to eliminate damaged berries there is a risk of grey rot tainting the wine. The use of sorting tables (see below under vinification) has played a critical role in alleviating such problems. Hail netting was not permitted in the past as it was thought to cause too much shading and appear an inauthentic part of the landscape. However, the limited use of anti-hail netting has been permitted from June 2018. Beyond nets, the most common preventative action is to seed thunderclouds with silver iodide to induce precipitation some distance from the vineyards under threat. Hail tends to be highly localized, but for those impacted the problems that arise from hail damage can be substantial both in winemaking and commercial terms. Villages in the Côte de Beaune, most notably Volnay and Pommard, were particularly badly affected by hail between 2012 and 2015.
Discuss the danger of rain in the Cote d’Or, Challonaise and Maconnais.
Rain can be a problem if it falls at the wrong time. Early in the growing cycle it can disrupt budburst, flowering and fruit set, lowering yields and leading to uneven ripening. Extended periods of rain during the growing season increase the threat of fungal diseases. Too much rain just before harvest can lead to dilution because of uptake of water by the grapevine and increase the chance of rot.
Discuss the danger of drought in the Cote d’Or, Challonaise and Maconnais.
Conversely, drought-stress has also presented a problem in some recent vintages, where hot, dry summers have caused berries to shrivel and sometimes caused vines to shut down completely, causing a halt in ripening. Since irrigation is not permitted, water-stress is a concern for growers in a hot, dry vintage. Vineyards with high clay content cope better with water-stress due to their water-retaining properties.
Name 2 factors that are among the most critical in determining the style and quality of Burgundian wine.
The aspect and elevation of the various vineyards in Burgundy are among the most critical factors determining the style and quality of the wines.
Describe the topographical specifics of the vineyard sites of the Cote d’Or
The Côte d’Or lies on a range of hills oriented north-south at elevations ranging from around 200 metres above sea level to around 400 metres. Side valleys are oriented in a more east–west direction at various points along the main slope. This means that although the main ridge of the Côte d’Or is basically east-facing, there are in fact a range of aspects across its vineyards many of which are more south-east or even southerly in aspect.
On which part of the slope do the best Cote d’Or vineyards lie? Why?
The best sites are mostly found on the mid-slope. They benefit from well-draining shallow soils, good sunlight interception, and comparative frost protection and better ripening potential due to their central position. Vineyards at the very top of the slope can have very poor, thin soil and are exposed to cooling winds, whilst vineyards at the bottom of the slope have deeper soils and are vulnerable to frost.
What are the coolest, least desirable sites of the Cote d’Or planted in?
The coolest sites may be planted with Aligoté or used for the production of Crémant de Bourgogne.
Describe the aspects/topography of the Cote Challonaise and Maconnais.
Aspects are more varied in the Côte Chalonnaise and Mâconnais. Some of the best south-east facing slopes of the Côte Chalonnaise are found in Bouzeron and Rully, and in the Mâconnais the finest sites of Pouilly-Fuissé are in the final process of gaining premier cru status in recognition of their superior quality.
What’s the general soil type of the Cote d’Or?
In general, the vineyard soils are composed of mixtures of various types of limestones and clay, though the proportions vary.
Describe the soil of the Cote de Nuits. What is grown there?
The Côte de Nuits is more dominated by limestone in the mixture. The majority of the most highly regarded Pinot Noir wines is grown here. [
Describe the soil of the Cote de Beaune. What is grown there?
The Côte de Beaune has more clay and the soils are deeper. The majority of the most highly regarded Chardonnay wines come from this area.
Describe the soil of the Cote Challonais and the Maconnais.
The soil in the Côte Chalonnaise and Mâconnais are mixed with a range of limestones and clay.
Discuss variations in depth of soil above bedrock in the Cote d’Or. What accounts for these variations?
he depth of soil above the bedrock varies significantly, due in part to the movement of soils down the slopes by erosion. This is a source of continuing problems, even in gently sloping vineyards such as the walled Clos de Vougeot. There are thinner soils at higher elevations and deeper ones at the bottom of the slopes. At the top of the slope there is too little soil for vines to thrive. At the bottom of the slope, drainage is poorer, and the soil is deeper with more clay, resulting in greater fertility. In turn this leads to more vigour with an increased danger of shading, a factor that contributes to grapes being less ripe in these areas.
Describe the historical presence of secondary grapes in the Cote d’Or.
Historically there was a substantial proportion of Aligoté and Gamay grown here until the early part of the twentieth century.
Describe the viticultural characteristics of Chardonnay in the Cote d’Or.
Chardonnay is a versatile variety suited to a range of climates. It buds early and so can be susceptible to spring frosts. It also ripens early making it suitable to grow in a cool region. It can produce relatively high yields without loss of quality. It is, however, prone to grey rot, powdery mildew, millerandage and grapevine yellows. It can be grown in a wide range of soils and climates, resulting in a range of styles. However, many top-quality examples are grown on limestone/clay soils, as in Burgundy.
Describe the viticultural characteristics of PN in the Cote d’Or.
Describe the viticultural characteristics of Chardonnay in tin the Cote d’Or.
Describe the aroma/flavor profile of Chardonnay in the Cote d’Or.
In cool climates, for example in Burgundy, the resulting wines have apple, pear, lemon and lime fruit with wet stone notes, light to medium body and high acidity (Chablis). In more moderate climates, the wines have ripe citrus, melon and stone fruit, medium to medium (+) body, with medium (+) to high acidity (Côte d’Or).
What’s the main viticultural challenge regarding Chardonnay in good growing seasons in Burgundy?
In good growing seasons in Burgundy, the main challenge in making high quality wine can be vigour management to avoid excessive yield and shading, which would reduce the quality of the fruit.
Describe the aroma/flavor profile of PN in the Cote d’Or.
In Burgundy, Pinot Noir typically has strawberry, raspberry and red cherry flavours with village wines and above having light, oak- derived flavours (smoke, clove), low to medium tannins (Grand Cru wines can have medium (+) tannins), medium alcohol and high acidity. The wines can develop earth, game and mushroom notes with time in bottle.
Discuss the use of clones in Burgundy. What’s the use of clones vs. mass selection?
Many of the clones used in both red and white Burgundy are drawn from the Dijon clone families developed at the University of Burgundy in Dijon. These clones are now widely used in many wine regions around the world growing Pinot Noir and Chardonnay. As different clones tend to vary in a number of aspects such as yield, disease tolerance, speed of ripening and fruit characteristics, producers must decide whether to plant vineyard plots with a single clone leading to a more uniform fruit profile or plant a mix leading to greater diversity in grape characteristics (whether good or bad) and potentially more resistance to disease. A number of producers choose to propagate their own vines via mass selection.
What are the modern vs. traditional methods of wine training in the cote d’Or?
Some vines are pruned using Cordon training systems, including Cordon de Royat. This limits vigour and thus yields although the high proportion of old wood can harbour disease. Traditionally vines throughout Burgundy were pruned, trained and trellised using the Guyot system (replacement-cane pruned with VSP). In recent years, many growers have returned to this method as well as an even softer method of cane pruning known as Poussard-Guyot. (This system maintains the same sap route from one year to the next with pruning wounds only on the upper part of the cordon. This reduces the number of pruning wounds and seeks to cut down the incidence of Esca and other trunk diseases.) This method requires skilled vineyard workers, but it can be hugely helpful in combatting trunk disease, and also aids canopy management during the growing season.
What’s the typical planting density in the Cote d’Or? Why?
Planting densities are typically around 8-10,000 vines per hectare though there are growers who have much higher planting densities. Denser planting is thought to encourage root competition leading to better quality fruit, i.e. smaller berries with higher flavour intensity.
Discuss de-budding and green harvesting in Burgundy. Adv/Disadv?
As well as through winter pruning choices, growers can manage and reduce yields by de-budding and green harvesting during the latter part of the growing season. Both de-budding and green harvesting have their advantages and disadvantages. De-budding can promote good balance in the vine, but by reducing the potential yield so early in the season, damage inflicted by hail, frost, or fungal disease can have a drastic effect on yield. Bud rubbing can lead to substantially reduced yields if the subsequent growing conditions are poor or later hailstorms reduce the crop. Green harvesting allows growers to assess the size, shape and position of bunches before they decide to sacrifice any. This decision made relatively late in the season allows growers to take into account unpredictable weather events (especially hail) before taking action. However, it can lead to changes in vine development through compensation via excessive growth in the remaining bunches and a resultant dilution in the grapes.
What are the Max yields for regional appellations, village level and Grand Cru wines?
In general, the maximum yields are moderate for regional appellations and reduce steadily through the pyramid of the quality hierarchy. Thus:
regional appellations rise to a maximum of 69 hL/ha (red) and 75 hL/ha (white)
village level wines are restricted to 40-45 hL/ha (red) and 45-47 hL/ha (white)
some grand crus have maximum yields as low as 35 hL/ha (red) and 40 hL/ha (white).
However, there are wide ranges within the quality levels as the rules for individual appellations can reflect local conditions.
Discuss organic and biodynamic grape growing in burgundy.
Organic and biodynamic grape growing has become more popular, [3] especially among leading growers. However, the climate makes this a challenge. Furthermore, many vineyards are shared in Burgundy and some organic practices require a minimum area to be successfully implemented. This can lead to friction between growers who adopt different approaches to grape growing.
Which vineyard pests/diseases are troublesome in Burgundy? What’s being done to combat these problems?
Grape moths are now typically controlled by the use of pheromone capsules. Common fungal diseases (powdery and downy mildew, botrytis in the form of grey rot) have to be managed through canopy management and spraying. Since a recent outbreak of grapevine yellows, the authorities have become very vigilant in monitoring and attempting to restrict the spread of the problem. Esca (and the other trunk diseases) are also significant problems today.
Why is the timing of harvest especially critical in Burgundy? What factors are considered in decision making?
The timing of the harvest in Burgundy is critical given the marginal climate, where storms can lead to dilution and to fruit damage.
Judgements have to be made: harvesting early will preserve acidity but the fruit may not be fully ripe, harvesting late can lead to a softer wine style but there may be concerns about the weather. The majority of fruit is still picked by hand and therefore the availability of a workforce to harvest is a major consideration.
Are acidification/deacidification allowed in the Cote d’Or? Are they used?
Acidification or de-acidification (rarely practised) [6] is permitted within the EU limits
Is Chaptalization allowed in the Cote d’Or? Is it used? How much is allowed?
When musts have insufficient sugar to reach the minimum alcohol level required or, more likely, the style desired (more alcohol adds to the perceived body of the wine in the mouth), winemakers will chaptalise the must. While in the past chaptalisation was a regular occurrence, with recent warmer growing season temperatures and better canopy management it has become less necessary. The maximum enrichment is +1.5-2%
