Burgundy Copied & Amended Flashcards

Question

What is Bourgogne Hautes Cotes de Nuits? What impact does their location have on wine style?

Answer 1

'Hautes' translates as 'high'. Located to the West and higher altitude than Cotes de Nuits. Altitude + greater exposure to winds = wine with less body.

Answer 2

* Key risks: spring frost, summer hails (esp. Chablis) and autumn -\> red spider mite, fan leaf virus (Chardonnay) & grey rot (Pinot Noir) * Harvest: September * Dense planting (up to 12,000vines/ha) * Guyot trellis on low wires

Answer 3

* Harvest decisions * Critical because of marginal climate * Early harvest is better for acidity but risks unripe fruit * Majority is still picked by hand

Answer 4

Chardonnay

Answer 5

**RED WINEMAKING** * Pinot Noir is a delicate grape and wine * Maintaining primary fruit is key * Not overwhelming with oak flavours * Generally the fruit is sorted – except for the very cheapest wine * Whole bunch fermentation * Whole bunch fermentation was traditionally practised in Burgundy * Then in the 80s destemming was in vogue * Now many are going back to whole bunch * Reasons for: * Introduces perfume, freshness and fine tannins * Helps to aerate the must * Reasons against: * Unripe stems can introduce green astringent tannins to the wine * Cold soaking (below 15 degrees, for 4 days min. and maybe sulphured to stop oxidation and prevent the primary ferment kicking off * Pinot Noir is low in anthocyanins * So cold soaking is carried out to extract colour * Fermentation * Small open topped fermenters are the norm * Two key practices * Pumping over – remontage * Punching down – pigeage * The key aims of these are: * Avoid formation of reductive sulphur flavours through lack of aeration * Avoid production of acetic acid * Assist colour, tannin and flavour extraction from the skins * Regulate temperature in the must * Post fermentation maceration * Can last 2-3 weeks for more concentrated and structured styles * The length of time depends on ripeness of the fruit and style of wine to be made * Pressing * By pneumatic or basket press * Free run is normally kept separate from pressings * Racked into oak barrels * Maturation * Less expensive – less than one year * Premium to super premium – 12 to 20 months * Portion of new oak varies but generally higher in Premier Cru and Grand Cru * Many varying opinions on new oak and oak maturation * MLF * Is normally spontaneous in Spring * Filtration * Less expensive wines are fined and lightly filtered * Many higher level wines may not be

Answer 6

* **Markets**: * 2/3 exported * #1 UK which buys a quarter of all Chablis production * Other markets are USA, Japan, Sweden and Canada

Answer 7

* **AOC Chablis Premier Cru** * **40** named vineyards have Premier Cru status * South or south east facing slopes * Mainly Kimmeridgian soil (chalk, clay and oyster soils) * The AOC has expanded a lot as well – and now includes areas of Portlandian clay * Some larger Premier Cru vineyards have: * Individual ‘lieu-dit’ – specific name plot (on a centralised land register) * They are within the ‘climat’ (a climat is a fixed vineyard within the AOC legislation – i.e. such as the Premier Cru vineyard) * A wine can be bottled under: * its ‘lieu-dit’ – Chablis 1er Cru Troesmes (the smaller parcel within the climat) * Or larger climat – Chablis 1er Cru Beauroy * The order of this system is: * ‘lieu-dit’ is the specified parcel of land * ‘lieux-dits’ is simply plural for ‘lieu-dit’ * ‘climat’ is the vineyard parcel designated in AOC law * Note: in Burgundy – Climat and lieu-dit are sometimes interchangeable and it isn’t mandatory to put ‘lieu-dit’ name on the label * Riper fruit flavours, heavier body, creamier texture with good integration and minerality * Generally won’t achieve the ripeness of Grand Cru * Examples are: * Fourchaume * Montmains

Answer 8

Pinot Noir * Buds early and ripens early * Yields must be reduced in order to produce top quality * thin skins * Delicate variety susceptible to many issues * Millerandage (hen and chicken) * Downy and powdery mildew * grey rot * Botrytis bunch rot * Fan leaf and leaf roll viruses * Main issue in Burgundy is getting sufficient ripeness * Dijon clones are regarded as the best for quality Pinot Noir * Pinot Noir typically has: strawberry, raspberry, red cherry and at higher quality levels some degree of smoke, clove from Oak maturation. With bottle age they develop earth, game, mushroom notes

Answer 9

* **Soils**: * Two key soil types: * Kimmeridgian soil: * chalk+clay+oyster fossils with * best vineyards around town of Chablis & facing south * Portlandian soil: * hard limestone and clay * normally makes lesser wines (Petit Chablis)

Answer 10

8000-10000 vines per hectare

Answer 11

Approximately 50% of Exports -50% other EU countries, then USA, UK and Japan

Answer 12

Moulin-a-Vent and Morgon

Answer 13

* Several thousand growers in different villages and vineyards – sell grapes or unfinished wines to Negociants * Domaines: own vineyards and make wine from them, sell under own label * Negociants: typically large businesses, buy grapes or wine, finish them and sell under their own label * Micro-negociants: smaller businesses buy grapes from very good to top quality vineyards, make the wines and sell under their own names * Cooperatives: * less important in Cote d’Or * predominant role in Chablis (La Chablisienne – 25%) * Maconnais (Cave de Lugny) * Lesser extent in Cote Chalonnaise

Answer 14

1. Spring frosts 2. Early Summer rain disrupts flowering. Late Summer rain affects harvest Plus wet conditions promote Grey Rot esp P. Noir 3. Localised Summer Hail

Answer 15

* **Reds** * Cold soaking (widely used (Côte d’Or) * \<15 degrees, 3-7 days, sulphured to stop ferment, for colour extraction and aromatics * Punching down **(pigeage)** / pumping over **(remontage)** in open top fermenters (Côte d’Or / Côte Chalonnaise) * Partial inclusion of stems during fermentation to add tannins and aid drainage by some producers * Long fermentations at high temperature (30-32°°C) to extract more colour from light coloured PN * Barrel ageing: 16-18months with only a portion in new oak

Answer 16

**Burgundy** 1. **Grand Crus (x33 in Cote d’Or / 1% of overall production)** Each has its own AOC; vineyard name attached to plot of land & registered in nearest town hall Sites of the greatest quality potential All white GC in Côtes de Beaune except Musigny GC in Cotes de Nuit All red GC are in Côtes de Nuit except Corton GC in Cotes de Beaune 7 Chablis Grand Crus Must be made: a. From permitted varieties b. \>3y.o. vines c. regulated patch of land d. Not allowed to blend 2 GC 1. **Premier Crus (x640 in all Burgundy / 10% of overall production)** Don’t have own AC; normally individually named vineyard e.g. Puligny-Montrachet 1er Cru Les Folatieres Possibility to only state village + 1er cru if a. chosen by labeller (not compulsory) b. Wine blended from 2 1er cru vineyards c. declassified GC or 2xGC from same village 1. **Village or Communal AOCs (under 37% of overall production)** Villages/Commune: * 44 Villages, Village name stated; Mersault AOC, Gevrey-Chambertin AOC * possibility to add vineyard (even if not 1er Cru) in small lettering after Commune * can be declassified wine from a top vineyard if vintage is unkind Communal * Higher yields permitted and possibility to blend wines from different villages * **Cote de Beaune Villages** * Used by communes in Côtes de Beaune (excl. Aloxe-Corton, Beaune, Pommard & Volnay) for red wines only * **Cotes de Nuits Villages** * Used by small communes in southern Côtes de Nuits * Mainly Red wine but white wines are allowed * *Chablis AC* in Chablis; *Côte Chalonnaise:* * *Maconnais: Pouilly Fuissé, St-Véran, Viré Clessé, etc* 1. **Regional ACs (52% of overall production)** * Often grapes grown in lesser vineyards or declassified wines (too high yields or by choice) * Examples are: * Bourgogne AOC * Bourgogne Hautes Cotes de Beaune AOC

Answer 17

Continental Slightly warmer and drier than northern Burgundy.

Answer 18

Burgundy/Cote de Nuits

Answer 19

**Gamay (**Potentially named after village of same name close to Puligny-Montrachet) * Early budding, flowering & ripening -\> susceptible to spring frosts * Easy to let it overproduce -\> Gobelet pruning or head pruning to keep in check * Very little in Burgundy, mainly in Côte Chalonnaise (in red Mâcon)

Answer 20

A. Meursault

Answer 21

* more red wine than white wine produced * good value wines frequently labelled Bourgogne AOC * Village and Premier Cru but no Grand Cru * Premier Crus typically on: * warmest slopes, south south-east or east facing * Well drained limestone soils * Produce riper fruit

Answer 22

1/3rd production from one cooperative

Answer 23

* Pricing structure * Petit Chablis/Chablis AOC – tend to mid-priced, sometimes premium * Premier Cru and Grand Cru – usually premium to super premium * Top Domaines – like Dauvissat – command very high prices

Answer 24

* **Whites** * No skin contact * Fermentation in oak / stainless steel * Malolactic fermentation for creamy styles * Barrel ageing or not. Côte de Beaune: low yields, bâtonnage, ageing in French oak

Answer 25

From light, lithe and ephemeral e.g. Chiroubles, Fleurie, Chénas to dark and surprisingly tannic e.g. Moulin-á-Vent, Morgon, Juliénas

Answer 26

**Aligoté 5%** * Less replanted post-phylloxera in favour of Chardonnay * Mostly thin, high-acid wines * For Bourgogne Aligoté & Crémant * Bouzeron makes the best examples

Answer 27

Propagating a vineyard by mass selction. Allows grape-growers to select budwood from a number of clones in a vineyard instead of just one, allowing positive traits to be reinforced and negative ones to be eliminated. Popular in Burgundy.

Answer 28

Pouilly-Fuissé or St. Véran Lightly chilled (10-13C)

Answer 29

**Topography** * Topography is a key factor in determining the quality outcome * In the Cote d’Or * A north south orientated range – between 200 to 400 metres * The Cote d’Or faces East * Has a number of side valleys - with more south easterly aspects * The best vineyards are: * Mid slope * Well drained shallow soils * Good sunlight interception * Comparative frost protection * Better ripening potential due to central location * Vineyards at the top of slope are: * On poor thin soils * Are exposed to cooling winds * Vineyards at the bottom of slope are: * Subject to frost risk * Have deeper soils, more vigour and fruit lacks concentration * The coolest sites are planted to Aligote or used to make Cremant de Bourgogne * Aspects are more varied in Cote Chalonnaise and Maconnais: * Best south east slopes of Chalonnaise – Bouzeron and Rully * Pouilly-Fuisse in Maconnais on the slopes of the hills produces good quality dry Chardonnay. The best Pouilly-Fuisse vineyards are being considered for Premier Cru status

Answer 30

Light body, low tannin with red berry fruit and notes of kirsch, banana and cinnamon like spice coming from carbonic maceration

Answer 31

* ***Corton***-***Charlemagne Grand Cru***: * concentrated mineral whites w rigid structure * on the western and south western slopes * some of the greatest white Burgundy

Answer 32

Commune / Village wine

Answer 33

Chalk, Calcareous clay, marl and limestone.

Answer 34

Gobelet training. Spur-pruned, head-trained. Shoots are tied together to hold them up vertically.

Answer 35

Romanée-Conti, owned by Domaine de la Romanée-Conti La Tâche, also owned by Domaine de la Romanée Conti La Romanée, owned by Domaine du Comte Liger-Belair La Grande Rue, owned by Domaine François Lamarche

Answer 36

* ***AOC Chablis Grand Cru*** (7 sites): * In one block on the north-eastern side of the town of Chablis * Set back from the Serein river (south-west exposure) on a relatively homogenous slope. * Planted: * Kimmeridgian soil – the chalk, clay with oyster fossils * Mid slope generally – better drainage and protection from frost * southerly aspect helps with ripening * sheltered from winds from the north by belt of trees * Wines have greater weight, concentration and ability to age than other Chablis * Needs bottle ageing (10 to 20 years) * ***Represent 1% of Chablis production***

Answer 37

Nearly Half

Answer 38

The normal practices are: Acidification or de-acidification is permitted – but deacidification is much more likely and would generally use Potassium bicarbonate Chaptalisation is carried out if minimum alcohol won’t be met, max. +1.5-2% - and not above 12.5% abv potential alcohol Sorting of the fruit to remove diseased or underripe fruit Pressed as whole bunches (not destemmed) typically Normally pressed immediately with no skin contact Clarification: For high quality it is done by sedimentation Less expensive wines clarified using quicker methods such as flotation or centrifuging Hyperoxidation – the deliberate oxidation of the unfermented must to make it less prone to oxygenation but it removes some of the more volatile components which contribute flavours to the final wine Ambient yeast is normally used – but cultured yeast is used for larger volume regional wines Fermentation: Inexpensive/mid-priced wines stainless steel/concrete vessels/large oak vats temperature is mid-range to preserve primary flavours mid-range also avoids banana flavours that sometimes occur from low temperature fermentation then aged in same vessels or in older barrels Expensive wines Typically fermented and aged in barrel Creamier and rounder style Temperature can rise to 16-20 degrees in barrel 8-12 months in barrel with fine lees Maturation - use of New oak Regional level wines – see little new oak Village level – 20-25% is common Premier Cru – 30-50% is common Grand Cru – 50% and above 228 litre Burgundy barrel is the standard 500-600 litre barrels are used by some producers Stirring on lees (batonnage) may be carried out – reduces the reductive characters and adds creamier texture MLF Commonly go through malolactic fermentation For fresher styles then MLF will be blocked

Answer 39

Gevrey-Chambertin, Vougeot, Vosne-Romanee, Nuits saint-Georges **GVVN**

Answer 40

Chardonnay

Answer 41

* **Generic Chablis** * Fermented and aged in Stainless steel * No oak is used * Celebrated for crisp, bright citrus and green apple flavours with high acidity * **Premier/Grand Crus** * Traditional style * Use of old oak to ferment and age the wines * Dauvissat/ Raveneau * Traditional style but with SOME new oak * William Fevre * Stainless steel or concrete * Jean-Marc Brocard * Imparting oak character to Chablis is controversial as many consider that Chablis should be about freshness and minerality

Answer 42

* Yield management * Bud rubbing * removal of excess buds can be done very early in the season * but if you get any natural disaster then the yield may be significantly impacted * Green harvesting * Dropping green bunches later in the season before Veraison * Advantage is the yield is relatively better known * But it can unbalance the vine and produce larger berries/bunches on those remaining and hence lower the quality

Answer 43

Regional wine

Answer 44

Rully - Red/White Montagny - White Givry - Red/White Mercurey - Red/White Bouzeron - Whites only from Aligoté

Answer 45

* Cold soaking (below 15 degrees, for 4 days min. and maybe sulphured to stop oxidation and prevent the primary ferment kicking off * Pinot Noir is low in anthocyanins * So cold soaking is carried out to extract colour * Plus it aids in picking up some more aromatics from the fruit

Answer 46

Over a third

Answer 47

***Côtes de Beaune-Villages*** (***●):*** * covers 10 of the Côtes de Beaune communes, but specifically excludes Aloxe-Corton, Beaune, Pommard, Volnay. * Only for RED wines * Useful if the commune appellation is not well- known (or is not well known for red wine), it enables producers to get some reflected glory from the inclusion of the name Beaune. * More importantly for négociants, it offer the opportunity for cross- commune blending, to create larger volumes/better overall balance

Answer 48

Burgundy, Cote de Nuits

Answer 49

* Fermentation * Small open topped fermenters are the norm * Two key practices * Pumping over – remontage * Punching down – pigeage * The key aims of these are: * Avoid formation of reductive sulphur flavours through lack of aeration * Avoid production of acetic acid * Assist colour, tannin and flavour extraction from the skins * Regulate temperature in the must

Answer 50

Planted on limestone slopes of the Roche de Solutré with east and south-east facing aspects. The slopes create somthing of an 'amphitheatre' effect, acting as natural suntraps helping produce some of the richest and ripest Chardonnays in Burgundy. Ripe tropical and stone fruits often with toasty oak flavours

Answer 51

**MACONNAIS – SPECIFIC DETAILS** * Produces mainly white wines from Chardonnay * Chardonnay dominates plantings – greater than 90% * Inexpensive regional wines often labelled as Bourgogne AOC * Macon Rouge – made from Gamay, and some Pinot Noir as Bourgogne Rouge * Chardonnay – largely sold as Bourgogne Blanc (made by cooperatives mainly) * Final stages of finalising Premier Cru status for best villages like Pouilly-Fuisse

Answer 52

- GRAND cru - Morey- Saint. Denis - Cote de Nuits - Domaine Dujac - Joseph Faiveley

Answer 53

Areas are approximately divided on soil types: * Calcareous and clay: white wine (Montrachet) – CC for Chardonnay * Limestone and marl: red wine (Chambertin) – LM for Pinot Noir

Answer 54

* ***AOC Petit Chablis*** * 2/3 of all Chablis production. * Usually from Portlandian soils * top of the slopes or gentle slopes * Light- to medium-bodied crisp wines, for early drinking. * They can be rather thin and austere

Answer 55

Importance of vineyard/site slope: * exposure * drainage * soil depth * heat retention * & mineral content * **Altitude**: * Mid-slope ideal 250m (forms a sun trap) = most 1ers & grands crus. * Higher-\> harsher climate & slow ripening. * Lower: alluvial soils with valley mists + frost.

Answer 56

Commune / Village wine

Answer 57

Montagny, Bouzeron

Answer 58

Les Clos: Chardonnay Meursault: Chardonnay / Pinot Noir Pommard: Pinot Noir Volnay: Pinot Noir Morgon: Gamay Bouzeron: Aligoté Gevrey-Chambertin: Pinot Noir Musigny: Pinot Noir / Chardonnay

Answer 59

* Greatest **vintage variation** in France. * Cool continental with severe winters and short warm summers. * Major hazards: **spring frost** and **summer hailstorms** Relatively low rainfall but can cause **grey rot** before harvest

Answer 60

* ***Mercurey*** (85%● 15%●): * Predominantly Red wines * Responsible for 2 out of 3 bottles of Cote Chalonnaise Red * Largest producer of communal appellation wines * ~25% of vineyards are classified Premier Cru * ***Rully*** (32%● 68%●): * Mainly white wines * acidic, light whites, sparkling & red wines * over 25% Premier cru level * important producer of Cremant de Bourgogne * ***Givry*** (81%● 19%●): * Small appellation * mainly light easy reds * over 40% Premier Cru vineyards * ***Montagny*** (●): white wine ONLY * ***~66%*** *Premier Cru* * ***Bouzeron*** (●): white wine * 100% Aligote grapes * Finest examples of varietal in Burgundy

Answer 61

d) Pommard

Answer 62

Pouilly-Fuisse / Saint-Veran Louis Latour Chateau Fuissé Louis Jadot

Answer 63

* Domaines: own vineyards and make wine from them, sell under own label * Negociants: typically large businesses, buy grapes or wine, finish them and sell under their own label * Micro-negociants: smaller businesses buy grapes from very good to top quality vineyards, make the wines and sell under their own names * Cooperatives: * less important in Cote d’Or * predominant role in Chablis (La Chablisienne – 25%) * Maconnais (Cave de Lugny) * Lesser extent in Cote Chalonnaise

Answer 64

* Warm continental climate, limestone soils. * Large cooperatives * Predominantly WHITE wines * Produces some inexpensive wines – labelled Bourgogne AOC * In order of increasing quality: * ***Mâcon AOC*** * Mainly red wines, small amount of white * ***Mâcon-Villages or Mâcon + village name*** * (● WHITE ONLY) * 43 villages, important: Lugny & Chardonnay. * More ripeness & body vs. straight Mâcon * ***ONLY Named village appellation*** * ***Pouilly-Fuissé*** (●): * White only. * Sun trap location – Amphitheatre * Very ripe aromas paired with oak * ***Viré-Clessé, Saint-Véran*** (larger appellations) * ***Pouilly-Vinzelle, Pouilly-Loché (***much smaller appellations)

Answer 65

Northern: Granite soils, hilly landscape of the Monts de Beaujolais. Southern: Mostly clay, some limestone and much flatter landscape.

Answer 66

Chablis, Cote d'Or (Cote de Nuits, Cote de Beaune), Cote Chalonnaise, Mâconnais, Beaujoiais

Answer 67

**Climate** * Cool Continental – cold winters and warm summers * Relatively short summers means early ripening varietals – Pinot Noir & Chardonnay * 700mm of rainfall * The Cote d’Or is moderated by the Morvan hills which prevents weather from the west * The Maconnais is slightly warmer than Cote d’Or * Vintage variation is large due to the marginal and variable climate * The meso climate (individual site climate) is very important as well * The aspect – south facing is better for light interception * Altitude – to avoid the spring frost * Soils – lighter, shallow, tend to produce better concentration in the fruit * Slope – best fruit tends to be on mid slope where there is good drainage, shallower soils, less frost risk and better concentration of flavours * Growers take measures to maximise the ripeness of the fruit – as the climate is mild – and there is a risk of underripe tannins * Hail is a serious risk * Early hail – April – May, could mean loss of crop * Late hail – can mean fruit damage – and grey rot can set in * Hail netting is now allowed * Silver iodide can also be seeded into clouds to prevent it * It highly localised * Spring frost is a serious risk – as per Chablis notes above * Recent hotter seasons have caused some heat stress – and affected fruit quality

Answer 68

* **Vinification**: * Key points * The cool climate means chaptalisation is regularly used to balance the high acidity of the wines * Malolactic fermentation is now common to lower the acidity and soften the wine * Lees contact may be used to enhance texture * The use of oak is not usual for generic Chablis

Answer 69

* Post fermentation maceration * Can last 2-3 weeks for more concentrated and structured styles * The length of time depends on ripeness of the fruit and style of wine to be made * Pressing * By pneumatic or basket press * Free run is normally kept separate from pressings * Racked into oak barrels * Maturation * Less expensive – less than one year * Premium to super premium – 12 to 20 months * Portion of new oak varies but generally higher in Premier Cru and Grand Cru * Many varying opinions on new oak and oak maturation * MLF * Is normally spontaneous in Spring * Filtration * Less expensive wines are fined and lightly filtered * Many higher level wines may not be

Answer 70

"Piéce" 228L

Answer 71

**SOILS** * Mainly composed of limestone and clay * Cote de Nuits * high levels of limestone in soil LM * best sites for Pinot Noir * Cote de Beaune * More clay in the soils and they are deeper CC * Best sites for Chardonnay * Chalonnaise and Maconnais have a mixture of limestone and clay * Depth of soil to bedrock: * Varies greatly, particularly down slope * Tend to be thin soils at the top of the slope – low vigour results * Deeper soils at the bottom of the slope – high vigour and less ripeness

Answer 72

Pouilly-Fuisse and Saint-Veran

Answer 73

* Four tier hierarchy of the ‘lieux-dits’ (named places) * Based on factors such as soil, aspect, microclimate * The hierarchy is: * Regional – Bourgogne AOC * Communal or village appellations – Mersault AOC * Premier Cru – (10%) Pommard 1er Cru Les Rugiens * Grand Cru (1%) – Richebourg Grand Cru * In volume terms: * Regional is 52% * Village and Premier Cru 47% * Grand Cru is 1%

Answer 74

* **Viticulture** * The northern marginal climate makes it challenging * Chardonnay is early budding and also early ripening * Spring frost risk is managed by * Smudge pots * Oil burning vessel with a stack * Creates a layer of smoke which helps to lock in heat * But are polluting and require labour to operate * Sprinklers * Sprinkler systems to put water onto the vines and stop the freezing of the buds * But are expensive and require maintenance * Used on premier Cru and Grand Cru vineyards * Pruning * Pruning late so that budburst is delayed * 41B rootstock is widely used (vinifera x berlandieri) * Tolerant of limestone with a high pH * 420A rootstock is also well used * Low vigour and tolerance to high pH soils * Double guyot (cane pruning) * Used because of having another arm if one is damaged by frost * Machine harvesting is widely used * Except where the vineyards are too steep