Burgundy - Intro and Chablis Flashcards
Burgundy is roughly divided into which 5 (technically 7) sections?
The main part of Burgundy consists of a ____ running from where to where?
The Cotes d’Or can be divided into which 2 sections?
- Chablis
- Côte d’Or (divided into the Cote de Nuits and Cote de Beaune)
- Côte Chalonnaise
- Mâconnais
- Beaujolais
- a relatively narrow strip of land running (N - S direction)
- Dijon in the north
- Mâcon in the south (~ 130 km in between)
- Côte de Nuits = Dijon in the N, to just S of Nuits-Saint-Georges
- Côte de Beaune = which runs south from there to Santenay.
What grapes are dominant in Burgundy (2)?
What are typical quality levels and price points?
What causes this (2)?
- (excluding Gamay in Beaujolais) = dominated by Chardonnay + Pinot Noir
- a range of quality levels but mainly good to outstanding
- priced from mid-priced to super-premium
- Limited supply + surging worldwide demand
=> average prices are high.
How do plantings in Burgundy differ by sub-region?
- plantings in the sub- regions vary widely
eg. the Yonne département (Chablis) = 80% Chardonnay, vs. Côte d’Or > 60% Pinot Noir
What are the top 4 grapes planted in Burgundy (inc. %)?
- Chardonnay = 50%
- Pinot Noir = just over 40%
- Aligoté = ~ 5%
- Others (Gamay, Sauvignon Blanc)
Chablis
Location (2)?
Climatic difference vs Cote d’Or?
General style of wines made (inc. type + grape):
body
alc.
acidity
flavors
- lies in the valley of the R. Serein
- northern-most part of Burgundy, 110 kilometres northwest of Dijon
- slightly cooler climate vs Côte d’Or
- dry wines made with Chardonnay
- med. bodied
- medium alcohol
- zesty high acidity
- green apple + lemon fruit flavors
Chablis
General approach towards oak (2)?
General quality (2) and price levels (2)?
- general trend = no or minimal oak flavour
- fermentation + ageing in oak may be used for premiers and grands crus
- quality ranges from good - outstanding
- outstanding wines can be cellared and aged
- mid-price - premium (some super- premium)
- generally do not reach the heights of the most expensive wines from the Côte d’Or.
How has Chablis experienced major swings in popularity from the early 19th C. to now?
early 19th C (2)
mid-late 19th C (4)
early-mid 20th C (3)
recent decades (2)
- early 19th C = boom period (relative proximity to Paris)
=> 40,000 ha under vine - Phylloxera + powdery mildew in late 19th C
=> Plantings shrank - Paris-Lyons-Marseille railway in mid-19th C
=> could not complete w/ cheaper wines from S France - Post WWI = Rural depopulation
- devastating frost of 1945
=> reduced plantings to 500 ha - recent decades = increased demand
=> back to 5,500ha
Chablis
Climate?
What problems can this cause (2)?
How is Chardonnay appropriate (2)?
Avg. rainfall + effects (4)?
- continental w/ cold winters + warm summers
- cool northern location
=> irregular ripening + considerable vintage variation - Chardonnay = early ripening
=> advantage in a cooler climate - avg. rainfall = 670mm / annum, spread throughout year = moist climate
=> threat of fungal diseases
=> threat of rot near harvest
Chablis
2 major climatic hazards (2)?
General soil type found in Chablis (3)?
- spring frosts (cool northerly location) + hail storms during the growing season
=> severe impact on yields in recent vintages - limestone + clay soils
- considerable amount of fossilized seashells
=> Kimmeridgian soil
Chablis
What methods are commonly used to combat spring frosts, and what are considerations for each?
• smudge pots:
- smoky = air pollution / requires staff in the vineyard
• sprinklers (‘aspersion’):
- installation + maintenance costs can be high
=> only a realistic option for high-value vineyards w/ high return (premiers crus, grand cru) or for well-funded companies
• pruning choices:
- later pruning = later bud-burst
=> reduces chance of damage to the new buds from early spring frosts.
Chablis
What are the 2 most common rootstocks used and why?
41B (vinifera x berlandieri)
=> highly tolerant of limestone soils with high pH
420A (riparia x berlandieri)
=> low vigour + tolerance of high pH soils
Chablis
Most common form of vine training + why?
- double Guyot (RC) is typical
=> if one cane fails, the other may survive frost.
Chablis
How do yields compare to those of the Cote d’Or (2)?
Are grapes generally machine or hand harvested (3)?
Yields are higher vs Côte d’Or
=> though these have been severely reduced by frost and hail damage in recent years
More machine-harvesting vs Côte d’Or
- exception is the grand cru vineyards
=> too steep for mechanisation: generally picked by hand.
Chablis
What are the 4 appellations within Chablis and their soil types?
Petit Chablis AOC:
- Portlandian soils (hard limestone with less clay)
Chablis AOC:
- Kimmeridgian soil
Chablis AOC Premier Cru :
- Kimmeridgian soil
Chablis Grand Cru AOC:
- Kimmeridgian soil
Petit Chablis AOC
Describe the location + soil of these vineyards (3):
Character of the wine?
- typically higher, cooler vineyards
- flat land or gentle slopes
- predominantly w/ Portlandian soils (hard limestone with less clay)
- lightest intensity wines
Chablis Grand Cru AOC
How does this appellation break down and what are the different climats (W - E)?
- single grand cru w/ seven named vineyards (‘climate’)
climats: - Bougros
- Les Preuses
- Vaudesir
- Grenouilles
- Valmur
- Les Clos
- Blanchot
How do the vineyards and resultant wines of Premier and Grand Cru Chablis benefit from their location and aspect (5)?
- vineyards of both PC + GC = predominantly S-facing + mid-slope
=> slope = better drainage + protection from frost
=> aspect = better light interception = riper fruit
GC vineyards = sheltered from winds by belt of trees btw/ them and Petit Chablis
=> wines have greater concentration, body and capacity to age.
