Burgundy - General Flashcards
what is a climat?
An area within a vineyard
Chardonnay budding/ripening?
early budding
early ripening
same as PG, PB and Savagnin
spring frost a probelm
What increases the risk of spring frost damage in Burgundy?
Warmer winters bringing bud burst early
What happens if hail hits fruit?
Grey rot can be present so sorting tables are essential in Burgundy
Why would Pommard do well in dryer years?
High clay content - cooler soil and water retaining
Elevation in Burgundy?
200-400m same as Elgin, Sancerre, Vernachia di San Gimignano and Barolo
Chardonnay issues in the vineyard? (4)
- Millerandage (hen and chicken)
- grey rot
- powdery mildew
- Spring frost
Pinot noir issues in the vineyard? (4)
- Millerandage (hen and chicken)
- downy and powdery mildew
- botrytis
- Spring frost
Benefits and disadvantages of Cordon de Royat? (2)
limits vigour and controls yields
has high proportions of old wood which can harbour disease
Planting density in Burgundy
8000-10000 VPH
Pros and cons of de-budding?(2)
Can promote balance in the vine as it is done ealry in the season
can lead to very low yields after spring frost or hail
pros and cons of green harvesting (3)
allows the producer to select specific bunches to drop
allows the producer to take into account any frost or hail reducing yields as its done later in the season
can promote excessive growth which leads to dilution in the grapes
What can a winemaker do to alter a poor vintage?
Chapitalize or acidify
Clarifying in Burgundy?
Sedimentation - with the wine maker picking how much and what solids remain in the juice
what is and why do producers hyperoxidize must?
to make the wine more stable and prevent premature oxidation
fermentation temperatures for white burgundy?
low to mid 16-18. higher for barrel ferments (20 degrees)
Barrel use in Burgundy?
228 litre traditional casks and 500-600L casks (same as Cote Rotie)
cap management techniques for red burgundy?
punching down and pumping over - good for reducing reduction
post ferment maceration in Burgundy?
up to 3 weeks depending on style the producer wants to achieve
Ageing for white and red burgundy?
8-10 months on oak for white
12-20 months for red
WHere on the “slope” would you fin a Grand Cru?
mid slope with premier crus around them
what is usually found at the lower part of the slope?
Village level wines
