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D3 KID > Burgundy: Cote d'Or, Cote Chalonnaise, Maconnais > Flashcards

Burgundy: Cote d'Or, Cote Chalonnaise, Maconnais Flashcards

1
Q

Climate in Cote d’Or, Cote Chalonnaise and Maconnais

A

Moderate continental

Cold winters, warm summers

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2
Q

Short summers in Cote d’Or useful why?

A

Suitable for early-ripening Chardonnay and Pinot Noir

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3
Q

What protects Cote d’Or from rainfall?

A

Morvan hills (to the west)

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4
Q

Maconnais climate vs Cote d’Or?

A

Typically slightly drier and warmer

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5
Q

What does a cool vintage mean for Pinot Noir?

A

Under-ripe tannins in the finished wines

So promoting ripeness of skins and seeds is a priority

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6
Q

What accounts for variations in yield and quality in Burgundy?

A

Northerly location so vineyard site and weather of given vintage
Variable weather = marked vintage variation

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7
Q

Recent warmer vintages increase threat of what in Burgundy?

A

Damage from spring frost

Warmer weather = earlier budbreak = threat if frost then hits

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8
Q

When is hail an issue in Burgundy?

A

Throughout season
April-May: damage to early growth reduces yields/loses all crop
Later: fruit damage, particularly to exposed grapes (risk of grey rot)

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9
Q

Hail netting allowed in Burgundy?

A

Historically no

Since 2018: limited anti-hail netting allowed

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10
Q

Preventative action for hail?

A

Silver iodide cannons

Induce precipitation some distance from vyds

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11
Q

Examples of villages badly affected by hail in Burg: when and where?

A

2012-2015
Volnay and Pommard
localised hail

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12
Q

Cote d’Or hills run what direction, at what altitudes?

A

Oriented north-south

Elevations 200-400m

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13
Q

Main ridge of Cote d’Or faces which direction?

A

East

But there are a range of aspects including southeast and south

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14
Q

Why is mid-slope best on Cote d’Or?

A

Well-draining shallowe soils
Good sunlight interception
Comparative frost protection
better ripening potential

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15
Q

Disadvantage of vineyards at top of slope Cote d’Or?

A

Very poor thin soil

Exposed to cooling winds

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16
Q

Disadvantage of vineyards at bottom of slope Cote d’Or

A

Deeper soils

Vulnerable to frost

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17
Q

Coolest sites on Cote d’Or used for what?

A

Aligoté

Cremant de Bourgogne

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18
Q

Are aspects more or less varied in Cote Chalonnaise and Maconanis than Cote d’Or?

A

More varied in CC and Maconnais

Less varied in Cote d’Or

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19
Q

Best sites of Pouilly-Fuissé face which direction?

A

Slopes faceing south

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20
Q

Best sites in Cote Chalonnaise?

A

Southeast facing slopes
Bouzeron
Rully

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21
Q

Soils in Cote d’Or, CC and Maconnais generally?

A

Mix of various limestones and clay, varying proportion

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22
Q

Dominant soil in Cote de Nuits

A

Limestone (Pinot Noir good)

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23
Q

Dominant soil in Cote de Beaune

A

More clay
Deeper soils
Chardonnay

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24
Q

Dominant soil(s) in Cote Chalonnaise and Maconnais

A

Mixed

Limestone and clay

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25
Q

Erosion in Burgundy

A

Depth of soil above bedrock varies significant due to movement of soils down slopes by erosion
Different plots of Clos de Vougeot (gentle slope) varied: thinner soils at higher elevations, deeper ones at bottom

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26
Q

Clos Vougeot: why is soil at bottom of slope more fertile?

A

Erosion means soil deeper here, with more clay
Greater fertility = more vigour = increased danger of shading
Grapes less ripe in these areas

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27
Q

Which Cote Chalonnaise village known for Aligote?

A

Bouzeron

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28
Q

Chardonnay buds early or late?

A

Early

Spring forst

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29
Q

Chardonnay ripes early or late

A

Early

Suitable for cool eg Burgundy

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30
Q

Can Chardonnay take high yields?

A

Yes without losing quality

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31
Q

Chardonnay prone to what diseases?

A

Grey rot
Powdery
Milelrandage
Grapevine yellows

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32
Q

Best Burgundy soils for Chardonnay?

A

Limestone and clay

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33
Q

Chardonnay in Chablis style (cool climate)

A

Apple, pear, lemon and lime, wet stone

Light to medium bod, high acidity

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34
Q

Chardonnay in Cote d’Or style (moderate climate)

A

Ripe citrus, melon, stone fruit
Medium to medium (+) body
Medium (+) to high acid

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35
Q

In good growing seasons, what is the biggest challenge for growing quality Chardonnay in Burgundy?

A

Vigour management = avoid excess yield and shading, which would reduce quality

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36
Q

Pinot Noir buds early or late

A

Early

Spring forst

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37
Q

Pinot Noir ripens early or late

A

Early

Good for cool climate

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38
Q

Can Pinot Noir take high yields?

A

No, yields need to be limited to make quality wines

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39
Q

Pinot Noir is prone to what diseases etc?

A 
Millerandage
Downy
Powdery
Botrytis bunch rot
Fan leaf
Leaf roll
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40
Q

What happens to Pinot Noir in warm climates?

A

Ripens too fast (reduce intensity of aroma)

Berries shrivel, sunburn

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41
Q

Main concern when growing Pinot Noir in Burg?

A

Whether fruit will ripen sufficiently for ripeness of tannin, colour and flavour

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42
Q

Pinot Noir clones in Burg from where?

A

University of Burgundy in Dijon

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43
Q

Different Pinot clones in Burg do what?

A

Yield, disease tolerance, speed of ripening, fruit character

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44
Q

Burg Pinot Noir style

A

Strawberry, raspberry, red cherry
Village wines and above have light oak smoke, clove
Low to medium tannins (GC have medium + tannins)
Medium alc
High acidity
Witha get: earth, game and mushroom

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45
Q

Poussard-Guyot

A

Soft method of cane pruning
Maintains the same sap route from one year to next
Pruning wounds only on upper part of cordon
Reduce pruning wounds, cut down Esca and other trunk diseases

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46
Q

Training systems in Burgundy

A

Cordon eg Cordon de Royat (limits vigour, yields; lots of old wood can = disease)
Guyot (traditionally, popular again now)
Poussard-Guyot (soft pruning, same sap route, good for esca etc)

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47
Q

Vine density in Burg

A

typically 8,000-10,000 v/ha

Some higher

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48
Q

Why is denser planting good in Burgundy?

A

Encourage root competition

Better quality fruit, smaller berries with higher flavour intensity

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49
Q

When does de-budding take place? What can it do?

A

Before flowering

Manage and reduce yields

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50
Q

When does green harvest take place? What can it do?

A

Late in the season

Manage and reduce yields

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51
Q

Advantages and disadvantages of de-budding?

A

(+) promote good balance in the vine

(-) reduce yield potential early in season, a big risk if hail, frost of fungal comes

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52
Q

Adv and disadvg of green harvest?

A

(+) assess the size, shape and position of bunches before deciding to sacrifice any
take into account unpredictable weather events
(-) can lead to changes in vine development, compensation via excessive growth
dilution in grapes

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53
Q

Yields in Burgundy, generally

A

Moderate for regional appellations

Reduce steadily as you go up the pyramid

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54
Q

Regional AOCs in Burg: yields

A

red: 69hl/ha
white: 75hl/ha

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55
Q

Village AOCs in Burg: yields

A

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

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56
Q

Grand Cru AOCs in Burg: yields

A

red: 35hl/ha
white: 40hl/ha
(seems that it varies a bit)

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57
Q

Grape moths controlled how in Burg?

A

Pheromone capsules

58
Q

Fungal diseases (powdery, downy) managed how in Burg?

A

Canopy management

Spraying

59
Q

Why is timing of Burg harvest important?

A

Marginal climate
Storms around harvest time = dilution and fruit damage
Judgement: ahrvest early to preserve acid but maybe unripe; harvest late for softer wine but risk weather

60
Q

Maximum enrichment (chaptalisation) in Burg?

A

+1.5-2%

Recent warmer vintages: chaptalisation less necessary

61
Q

Clarification in premium white Burgundy

A

Yes
Sedimentation
Level of solids remaining down to winemaker’s view

62
Q

Hyperoxidation in premium white Burgundy?

A

Sometimes yes
Protect from oxidation
May be a response to premox

63
Q

Burg: ambient or cultured yeast?

A

Depends
Ambient for premium
Cultured for volume

64
Q

Fermentation for inexpensive white Burgundy: vessels and temperature

A

stainless steel or concrete
16-18C
want to avoid banana flavours of cooler temp

65
Q

Premium white Burg ferment: vessels and temp

A

Barrel (some new)

20C

66
Q

New oak in white Burgundy?

A

Regional: not much
Village: 20-25% new
Premier Cru: 30-50%
Grand Cru: 50%+ (some 100%)

67
Q

Standard barrel size/name in Burgundy

A

228L

Piece

68
Q

Impact of using larger barrel than “piece” in Burgundy?

A

Piece is 228L
Some use 500-600L larger barrels
Surface-to-volume ratio is lower = subtler impact both of oak flavours and oxidation

69
Q

MLF in white Burg?

A

Yes and no. Usually yes though.
If fresh style: MLF blocked
Otherwise: MLF in neutral vessels or oak

70
Q

White Burg filtered?

A

Usually yes, more so than red = cloudiness easily visible to consumer

71
Q

When was premox first noticed?

A

Early 2000s

1996 vintage and after

72
Q

Suggested causes for premox

A 
Changes in vineyard practice = higher yields, different chemical composition of grapes
Warmer vintages
Later picking times
Over-clean musts
Overzealous batonnage
Lower levels of SO2 at bottlings
Quality of corks
Changes in cork treatment
73
Q

Who is credited with popularity of destemmed (rather than whole bunches) fruit for red Burg?

A

Henri Jayer

1980s

74
Q

Supposed benefits of whole bunch for red Burg?

A

Aids aeration of the must
Add perfume, freshness and fine tannins

But if stems are unripe, green astringent tannins
And lower acidity not welcome in warm vintages

75
Q

What does whole bunch do to acidity?

76
Q

Why cold soak Pinot Noir?

A

It’s low in anthocynains = maximise extraction of colour

77
Q

Why are small open-topped fermentation vessels desirable for red Burg?

A 
Facilitiates 2 most common cap management techniques:
Pumping over (remontage)
Punching down (pigeage)
78
Q

Why important to break up the cap for red Burg during ferment?

A

Introduce oxygen (essential for yeast metabolism)
Avoid reduction
Avoid producing reductive sulfur compounds
Avoid acetic acid
Extract colour, tannin and flavour
Regulate temperature in the wine

79
Q

Length of post-ferment maceration for red Burg

A

Depends but high quality can be 2-3 weeks

80
Q

Presses used in red Burg

A

Horizontal pneumatic press

Vertical basket press

81
Q

High end red Burg: maturation time

A

12-20 months in 228L barrels

82
Q

MLF in red Burg

A

Usually spontaneous

Spring following harvest when cellars warm up again after cold winter

83
Q

Much of current vyd hierarchy in Burgundy was classified when?

84
Q

Examples of some Premiers Crus in Burg

A

Pommard Premier Cru Les Rugiens

Vosne Romanée PC Aux Malconsorts

85
Q

Examples of some Grands Crus in Burg

A

Richebourg Grand Cru

Batard-Montrachet Grand Cru

86
Q

Volume breakdown in Burg of qualtiy levels

A

Grand Cru: 1%
Village and Premier Cru: 47%
Regional: 52%

87
Q

Are there Grands Crus in Cote Chalonnaise?

A

No, stops at Premier Cru

88
Q

How many appellations in Burgundy (excluding Beaujolais)?

A

84

of which 33 grands crus, 44 village and 7 regional

89
Q

How many Grand Cru appellations in Burg?

90
Q

How many village appelaltions in Burg?

91
Q

Are Premier Crus their own AOCs in Burg?

A

No, part of the village AOC eg
Aux Malconsorts is part of Vosne-Romanée AOC

(but Richebourg Grand Cru is its own AOC)

92
Q

Examples of AOC with additional geographical denomination

A

Macon + village name

Grand Cru + additional climate eg Corton-les Bressandes

93
Q

Clos de Vougeot land under vine

A

just over 50ha

94
Q

Musigny Grand Cru land under vine

95
Q

Smallest Grand Cru vineyard?

A

La Romanée

0.84ha

96
Q

La Romanéé land under vine

A

0.84ha

smallest Grand Cru

97
Q

Name of road through the Cote d’Or

98
Q

What divides village level Cote d’Or vyds from generic Bourgogne vineyards?

99
Q

6 key villages of Cote de Nuits (North to South)

A 
Gevrey-Chambertin
Morey-St Denis
Chambolle-Musigny
Vougeot
Vosne-Romanée
Nuits-St Georges

Gimme More Cheese. Very Very Nice.

100
Q

Gevrey-Chambertin AOC

A

Red wine only
Largest village in CdN
Grands Crus: Charmes Chambertin; Chambertin Clos de Beze
Henri Rebourseau

101
Q

Morey-St Denis AOC

A

Almost all red
Grand Cru: Clos de Tart; Clos de la Roche
Domaine Clos de Tart

102
Q

Chambolle-Musigny AOC

A

Red wines only for village
Grand Cru: Bonnes Mares; Musigny
Ghislaine Barthod

103
Q

Vougeot AOC

A

Tiny village AOC (smaller than Clos de Vougeot AOC)
Red and white
Grand Cru: Clos de Vougeot
Domaine de la Vougeraie

104
Q

Vosne-Romanée AOC

A

Red only
Grand Cru: La Tache, Romanée-Conti, La Romanée
Grivot, DRC

105
Q

Nuits-St Georges AOC

A

Almsot exclusively red
No Grand Crus
Important Premier Crus: Les St Georges, Les Vaucrains
Domaine Thibault Liger-Belair

106
Q

Marsannay

A

More rosé or red than white wine

107
Q

Aloxe-Corton, Pernand-Vergelesses, Ladoix-Serrigny AOC

A

Clsutered round the hill of Corton
Villages: mostly red
Most famous vyd: Corton Charlemagne Grand Cru exclusively white
Also: Corton Grand Cru

108
Q

Where is the Hill of Corton located?

A

North of Beaune town
But part of the Cote de Beaune
AOCs of Aloxe-Corton, Pernand-Vergelesses, Ladoix-Serrigny

109
Q

Three village AOCs around Hill of Corton

A

Aloxe-Corton
Pernand-Vergelesses
Ladoix-Serrigny

110
Q

Beaune AOC

A 
Cote de Beaune
Mostly red wine, some white
No Grands Crus
Premier Cru: Clos des Mouches, Les Greves
Benjamin Leroux, Camille Giroud
111
Q

Pommard AOC

A 
Cote de Beaune
Red wine only
No Grands Crus
Premier Cru: Les Rugiens, Clos des Epeneaux
Chateau de Pommard
112
Q

Volnay AOC

A 
Cote de Beaune
Red wines only
No Grands Crus
Premier Cru: Clos des Chenes, Les Caillerets
Michel Lafarge
113
Q

Meursault AOC

A 
Cote de Beaune
Mostly whtie wines
No Grands Crus
Premier Cru: Perrieres, Genevrieres
Domaine Fabien Coche, Coche Dury
114
Q

Puligny-Montrachet AOC and Chassagne-Montrachet

A

Cote de Beaune
Puligny all white
Chassagne more white than red
Grands Crus straddle both: Le Montrachet, Batard-Montrachet

115
Q

St Aubin AOC

A

Cote de Beaune
Mostly white wines
No Grands Crus
Premiers Crus: Sur le Sentier du Clou, En Remilly

116
Q

“Value” villages in Cote de Beaune

A

St Romain (mostly white)
Auxey-Duresses (mainly red)
Santenay (mainly red)

117
Q

“Value” villages in Cote de Nuits

A

Marsannay (more red/rose than white)

Fixin (mainly red)

118
Q

Cote Chalonnaise: Premiers Crus tend to be located where?

A

Warmest, south, southeast and east facing
Good sunlight interception
Well drained limestone
Riper fruit

119
Q

Bouzeron AOC

A

Cote Chalonnaise
100% Aligote
Best region for Aligote

120
Q

Rully AOC

A 
Cote Chalonnaise
More white than red
Premier Cru red and white
25% Premier Cru
Cremant
121
Q

Mercurey AOC

A

Largest in Cote Chalonnaise
More red than white
25% Premier Cru

122
Q

Givry AOC

A

Mostly red

40% Premier Cru

123
Q

Montagny AOC

A

White wines only

2/3s Premier Cru

124
Q

Macon AOC

A

Mostly red/rose

125
Q

Macon-Villages AOC and Macon with named village (eg Macon-Lugny)

A

White wines only

Cave de Lugny

126
Q

Named village AOCs in Maconnais examples

A 
Pouilly-Fuissé
St Veran
Viré Clessé
Pouilly-Vinzelles
Pouilly-Loché
127
Q

Why does Pouilly-Fuissé produce better wines than elsewhere in Maconnais?

A

Grapes can ripen more fully in amphitheatre of Fuissé: better sunlight and drainaige

128
Q

How many Premiers Crus in Pouilly-Fuissé? Since when?

A

22 of ‘em

Awarded 2020

129
Q

Why is Marsannay cooler than the rest of the Cote d’Or?

A

It’s at the northern end
Less protection from cold winds from the south-west
Only village in Cote d’Or making rose

130
Q

Which CdN AOCs are best protected from wind? So what?

A

Gevrey-Chambertin and Nuits-St Georges
Slightly higher alcohol, greater ripeness
Red Grands Crus

131
Q

Example of fruity, fragrant AOCs in Cote d’Or?

A

Volnay

Chambolle-Musigny

132
Q

Example of fuller bodied AOCs in Cote d’Or

A

Pommard

Gevrey-Chambertin

133
Q

Broad differences in style between Puligny-Montrachet and Meursault?

A

P-M: more floral, concenrated

Meursault: full body, power

134
Q

Examples of high quality Burg negociants?

A 
Albert Bichot
Joseph Drouhin
Faiveley
Louis Jadot
Bouchard Pere et Fils
135
Q

Example of domaine and negcoiant as two separate businesses?

A

Domaine Dujac

Dujac Fils et Pere

136
Q

Example of micro-negociants in Burg

A

Benjamin Leroux

Roisin Curley

137
Q

Examples of co-ops in Burg

A 
La Chablisienne (Chablis)
Cave des Hautes-Cotes Nuiton-Beaunoy (Beaune and apparently Hautes-Cotes)
138
Q

Factor leading to increased quality in Burg these days?

A

Better technical training for young wineamkers

Travel, open-minded

139
Q

Domestic/export split for Burg

140
Q

Export market for Burg EU/other

A

50% EU countires

50& other

141
Q

Largest Burg export markets by value

A

USA, UK, Japan

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