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WSET 4 > Burgundy > Flashcards

Burgundy Flashcards

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1
Q

Expression for individually named plots in Burgundy

A

Climats

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2
Q

River which goes through Chablis

A

Serein

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3
Q

Classic expression of Chablis

A

Dry, medium body

Medium alcohol

Zesty, green apple, lemon

no or minimum oak (some oak in Premier and Grand cru)

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4
Q

Chablis climate

A

Continental - cold winters, warm summers
(uncertainty about ripening and vintage variation)

Average rainfall 670mm (spread through the year)
(high threat of fungal diseases)

Vulnerable to spring frost and hail storms

Soil: limestone and clay
- fossilized seashells - Kimmeridgian soil

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5
Q

Soil type in Chablis

A

Kimmeridgian soil
- high proportion of fossilized seashells

Limestone and clay

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6
Q

Ways to manage frost risk in Chablis

A

Smudge pots
- air polution, staff required

Sprinklers ‘aspersion’

  • instalation and maintenance costs
  • For well founded wineries or valuable lands
  • pruning late - delays bud burst
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7
Q

Vineyard management in Chablis

A

41B rootstock (vinifera x berlandieri) widely used
- tolerant to limestone with high pH
420A rootstock (riparia x berlandieri)
- low vigour, high tolerance to high pH

double Guyot replacement cane is typical
- one cane fails, other one survives frost

higher yields than Cote d’Or
- but high vintage variation due to frost and hail

Mostly machine harvested
- Grand cru usually by hand (steep vineyards)

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8
Q

Chablis hierarchy

A

Petit Chablis
Chablis
Chablis Premier Cru
Chablis Grand Cru

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9
Q

Petit Chablis

A

typically higher, cooler sites

predominantly Portlandian soils (hard limestone with less clay)

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10
Q

Portlandian soil

A

hard limestone with less clay

typical soil for Petit Chablis

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11
Q

Chablis

A

Kimmeridgian soil and mixed aspects

  • usually flat or gentle slopes
  • many north facing slopes

Light bodied, high acidity, light to med intensity, apple and lemon fruit

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12
Q

Chablis Premier Cru

A

40 named vineyards

Predominantly on south and south-east facing slopes with Kimmeridgian soil

Some vineyards have named plots (lieux-dits)
- can be labelled with specific site name
(Chablis 1er Cru Troesmes)
- or larger climat
(Chablis 1er Cru Beauroy)

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13
Q

Named plot within vineyard

A

lieu-dit

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14
Q

Difference between climat and lieu-dit

A

Climat
- Named vineyard fixed in AOC legislation

Lieu-dit

  • Named piece of land in the centralised land register
  • usually within climats
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15
Q

Chablis Grand Cru

A

One Grand Cru with 7 named vineyards
(Les Clos, Vaudésir)
- immediately next to village Chablis
- facing south-west on the right bank of Serein
- Kimmeridgian soil (+crumbly marl and high clay)
- aspect promotes ripening - greater weight and concentration
- mid slope

1% of production

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16
Q

How many Grand Crus does Chablis have

A

One

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17
Q

How many named Grand Cru Vineyards (climats) does Chablis have

A

Seven

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18
Q

Name Chablis Grand Cru climats

A

To know

  • Les Clos
  • Vaudésir

Rest:

  • Blanchot
  • Bougros
  • Grenouilles
  • Preuses
  • Valmur
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19
Q

Why are Premier and Grand cru vineyards in Chablis on south facing mid slopes?

A 
Better drainage
Protection from frost
Better light interception
 - riper fruit
Sheltered from northern winds
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20
Q

Chablis winemaking

A

Chaptalization allowed (within limits) quite regularly used

Ferment in stainless with storage in stainless or concrete for few months

Malo is common (soften acidity)

Few months on lees to enhance texture

Oak is usually not desirable (some Grand and Premier Cru is fermented/aged in wood)

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21
Q

Wine law and regulations - Chablis

A

Only Chardonnay allowed

max yield

  • Petit Chablis and Chablis 60 hl/ha
  • Chablis Premier Cru 58 hl/ha
  • Chablis Grand Cru 54 hl/ha
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22
Q

Wine business in Chablis

A

1/3 of production made by La Chablisienne

Many negociants also own their own vineyards

Several producer associations

  • Le Syndicat de Defense de l’Appellation de Chablis
  • L’Union des Grand Crus de Chablis

In general prices are lower than Cote d’Or

2/3 are exported - UK mainly, USA, Japan, Sweden, Canada

Producers: Francois Raveneau, Vincent Dauvissat, William Fevre, Jean-Marc Brocard

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23
Q

Cooperative based in Chablis

A

La Chablisienne

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24
Q

Producers in Chablis

A

Francois Raveneau

Vincent Dauvissat

William Fevre

Jean-Marc Brocard

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25
Q

Burgundy climate

A

Continental

  • short warm summers, cold winters
  • moderated by protection from Morvan Hills (west)

Rainfall around 700mm (dry autumn)
(Maconnais slightly drier and hotter)

Marked vintage variation

Hazards:

  • Frost (north) - early budding Chard and Pinot
  • Hail (netting is permitted, seeding clouds with silver iode to induce precipation further from vineyards)
  • Untimely rain fall
  • Drought (irrigation is not permitted)
  • Erosion
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26
Q

Burgundy topography

A

Aspect and elevation
- important factor determining style and quality

Range of hills oriented north-south 200-400m

Best sited are mid slope

  • well drained, shallow soil
  • optimal sunshine
  • frost protection

Top of the hills

  • poor, thin soils
  • exposed to wind

Botton of the slope

  • deeper soils (more vigour, less ripeness)
  • vulnerable to frost

Cooler sites planted with Aligote or producing Cremant de Bourgogne

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27
Q

Soils in Burgundy

A

Various types of limestone and clay

Cote de Nuits - dominated by limestone
Cote de Beaune - more clay and deeper soils
Chalonnaise and Maconnais - mixed limestone and clay

Depth of soil is varying significantly due to erosion

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28
Q

Chardonnay

A 
Early budding (spring frost)
Early ripening

Relatively high yields without quality loss
- canopy management to promote quality in Burgundy

Prone to grey rot, powedery mildew, millerandage and grapevine yellows

Can be grown on wide range of soils and climates
- top quality grown on limestone/clay

Cool climate (Chablis):
Apple, pear, lemon, lime, wet stone
Light to med body, high acidity

Moderate climate (Cote d'Or)
Ripe citrus, melon, stone fruit, med (med+) body, med+ (high) acidity
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29
Q

Pinot Noir

A 
Buds early (spring frost)
Ripens early

Yields must be managed to produce quality wines

Delicate and prone to millerandage, downy and powdery mildew, botrytis, fan leaf and leafroll virus

In warm climate tends to ripen too fast

  • berries can shrivel and sun burn
  • Burgundy concern is full ripeness - skins, pipes

Clones from University of Burgundy in Dijon

  • planting single or various clones (more resistance to disease)
  • some use mass selection

Strawberry, raspberry, red cherry, oak derived flavours (smoke, clove)
Low (med) tannins, (Grand Cru med+ tannins) med alcohol, high acidity
Develop earth ,game, mushroom with time in bottle

30
Q

Pruning systems in Burgundy

A

Various kinds of Cordon
- Cordon de Royat (limits vigour, high proportion of wood)

Traditionally Guyot (gets comeback)
 - Replacement cane with VSP

Poussard-Guyot

  • maintains same sap route from one year to next
  • pruning wounds only on the upper part of cordon
  • reduces wounds (less Esca and trunk diseases)
  • requires skilled labour
31
Q

Planting densities in Burgundy

A

around 8-10,000 vines per hectare

encouraging root competition

  • better quality fruit
  • smaller berries - more intensity
32
Q

Yield management in Burgundy

A

Winter pruning
de-budding
- promoting balance
- reducing yield early in season (threat of bad weather)
green harvesting
- assesing quality/quantity of grapes first
- taking unpredictable variables into accont
- can lead to compensation (excessive growth, dilution)

33
Q

Maximum yields in Burgundy

A

Regional

  • red 69 hl/ha
  • white 75 hl/ha

Village

  • red 40-45 hl/ha
  • white 45-47 hl/ha

Grand Cru

  • red 35 hl/ha
  • white 40 hl/ha

Also depends on specific appellation

34
Q

Organic and biodynamic challenges in Burgundy

A

Many vineyards are shared

  • minimum area to be iplenented
  • friction between growers
35
Q

Disease and pest control

A

Grape moths - pheromone capsules

Fungal diseases - canopy management and spraying

Grapevine yellows
Esca and trunk diseases

36
Q

Harvest directions

A

Timing is critical

Weather changes fast in autumn

Mostly picked y hand

Workforce is major consideration

37
Q

Acidification and de-acidification

A

Permitted within EU limits but rarely practised

38
Q

Chaptalization

A

Common practise but recent warm temperatures lower the need for it

Max +1.5 - 2%

39
Q

White winemaking

A

Acidification, de-acidification, chaptalization allowed

Mostly hand harvested, sorted

Whole bunches pressed (help to drain) usually immediately (no skin contact)

High quality - filtered by sedimentation (levels of soilds vary)

Some use hyperoxidation (less prone to oxidation)

Ambient yeast are common

Stainless or concrete (lower quaity) mid range temperature - preserving fruit, avoiding banana (cold) Aged in same or older barrels

Higher quality - fermented and aged in barrel (16-20’)
Aged for 8*12 months in barrel with lees contacct. Proportion of new barrels
- village 20-25% new
- premier cru 30-50% new
- Grand Cru 50% and more

Malo is very common (mey be once or twice stirred)

Filtered more often than red wines

40
Q

Standardly used size of barrels

A

228 Piece (burgundy barrel)

some use 500-600l

41
Q

Red winemaking

A

Has to be treated carefully to not overwhelm fruit

Sorting
Whole bunch or destemmed
- add airation of must and add perfume. freshness

Low in anthocyanins - cold soak (hours or days)

Mostly ambient yeast
Usually small open top vessels
 - pumping over (remontage)
 - punching down (pigeage)
 - avoiding reduction (Pinot Noir is prone to it)
 - avoiding acetic acid
 - promoting colour, tanin, flavour

Ferment up to 30’
Post-ferment maceration depends on fruit and style

Pneumatic or basket press (Free run separate)

Usual 228 Piece for maturation 12-20 months (premium)
- higher % of new oak in Premier and Grand Cry

Malo usually spontaneous in spring

Premium usually not filtered

42
Q

Vineyard classification is based on:

A

Soil, aspect and microclimate, position on the slope

43
Q

Labelling term for Grand Cru vineyards

A

Name of Grand Cru

Village does not appear on label

44
Q

When is wine labelled ‘Village + Premier Cru’ without vineyard name

A

If grapes come from more than one premier cru vineyard

45
Q

Number of appellations in Burgundy

A

33 Grand Crus
640 Premier Crus
44 Village appeallations
7 regional appellations

46
Q

Appellations can be followed bu additional geographical denomination, such as:

A

Regional appellation + additional geographical denomination which can be:

  • General area (Bourgonge Haut-Cotes de Beaune)
  • or village (Bourgogne Chitry)

Village appellation followed by name of premier cru vineyards
- Meursault Perrieres AOC

Macon + village name
- Macon Verze AOC

Grand Cru vineyard + additional geographical demonimation referring to a climat

  • Chablis Grand Cru Valmur AOC
  • Corton-Les Bressandes Grand Cru AOC
47
Q

Appellations in Cotes du Nuits

from north to south

A

Specializes in Pinot Noir

Marsannay 
Fixin
Gevrey-Chambertin 
Morey-Saint-Denis
Chambolle-Musigny
Vougeot
Vosme-Romanee
Nuits-Saint-Georges
48
Q

Gevrey-Chambertin

A

Red only (largest appellation)

GC:
Charmes Chambertin AOC
Chambertin Clos de Bèze AOC

fuller bodied

49
Q

Morey-Saint-Denis

A

Almost exclusively red

GC:
Clos de Tart AOC
Clos de la Roche AOC

50
Q

Chambolle-Musigny

A

Red wine only for village

GC:
Bonnes Mares AOC
Musigny AOC

fruitier, more fragrant

51
Q

Vougeot

A

Tiny appellation. Red and white

GC:
Clos de Vougeot AOC
larger than village appellation

52
Q

Vosme-Romanee

A

Red only

GC:
La Tâche AOC
Romanée-Conti AOC

53
Q

Nuits-Saint-Georges

A

Almost exclusively red

No grand crus
Important premier crus:
Les Saint-Georges
Les Vaucrains

54
Q

Cote de Beaune appellations

from north to south

A

Important for white wine (one grand cru for red wine)

Aloxe-Corton AOC
Pernand- Vergelesses AOC
Ladoix-Serrigny AOC
Beaune AOC
Pommard AOC
Volnay AOC
Auxey Duresses AOC
St Romain AOC
Meursault AOC
Puligny-Montrachet AOC
Chassagne-Montrachet AOC
St Aubin AOC
Santennay AOC
55
Q

Aloxe-Corton, Pernand-Vergelesses, Ladoix-Serrigny

A

around hill of Corton
Villages and premier crus produce mainly red wines

GC
Corton Charlemagne AOC (exclusively white)
Corton AOC (mostly Pinot but can produce Chardonnay)

56
Q

Beaune AOC

A

Predominantly red but whites made too

No Grand cru
Premier crus:
Le Clos des Mouches
Les Greves

57
Q

Pommard AOC

A

red wine only

No Grand cru
Premier Crus:
Les Rugiens
Clos des Épeneaux

more fuller bodied++

58
Q

Volnay AOC

A

red wine only

No grand cru
Premier Crus:
Clos des Chênes
Les Caillerets

fruitier, more fragrant

59
Q

Meursault AOC

A

white wine only

no grand cru
Premier crus:
Perrières
Genevrières

fullerbodied and powerful

60
Q

Puligny-Montrachet

A

white wine only

Grand crus shared with Chassagne-Montrachet
Le Montrachet AOC
Bâtard-Montrachet AOC

perfumed and concentrated

61
Q

Chassagne-Montrachet

A

Mostly white wine
Small amout of red at village and premier cru level

Grand crus shared with Puligny-Montrachet
Le Montrachet AOC
Bâtard-Montrachet AOC

62
Q

St Aubin

A

White wine only

No grand crus
Premier cru:
Sur le Sentier du Clou
En Remilly

63
Q

Cote Chalonnaise

+ appellations

A

Produces more red than white

Regional appellation usually labelled as ‘Bourgogne AOC’

Number of premier crus but no grand cru

Bouzeron AOC
Rully AOC
Mercurey AOC
Givry AOC
Montagny AOC
64
Q

Bouzeron

A

must be 100% Aligote

65
Q

Rully

A

more white than red (premier crus for both)
important for Cremant de Bourgogne
1/4 premier crus

66
Q

Mercurey

A

more red than white

1/4 premier crus

67
Q

Givry

A

mosty red

40% premier cru

68
Q

Montagny

A

white only

2/3 premier cru

69
Q

Maconnais appellations

A

mostly white wines

Macon AOC (predominantly red or rose)
Macon-Villages or Macon+named village (Macon-Lugny)
- white wine only
Named village appellaions
- Pouilly-Fuisse AOC (will become premier cru)
- Saint-Veran AOC
- Vire-Clesse AOC

70
Q

Division of organisations in Burgundy

A

Growers
Domaines
Negociants
Micro-negociants
- small businesses, buy grapes from top vineyards, make wine and sell under their label (Benjamin Leroux)
Cooperatives (important in Chablis and Maconnais)

71
Q

Wine business in Burgundy

A

50% sold in France
25% in EU
25% rest

Largest markets: USA, UK, Japan

En Primeur sales

72
Q

Raise in prices due to:

A

High land prices

Increased demand

Small production and vintage variation

1/4 of Bordeaux production

Prices rose by 200% between 2003 and 2016

WSET 4 (32 decks)

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