Ch 16 - Beaujolais Flashcards
What is the main grape in Beaujolais and what factors influence this choice?
Gamay - early budding and early ripening so the climate suits it. Overall it is warmer than burgundy so grapes ripen more consistently. CLimate is semicontinental with some temperate influences. Prxomitiy to Mediterranean sea does impart some Mediterranean influence.
What soils are found in Beaujolais?
Granite, schist, clay and sandstone
What hazard(s) are present in Beaujolais?
Spring frosts.
How do the soils divide the region and what influence do they have on the wines produced?
Divide it into north and south. North where most of the Cru Beaujolais commmunes are has rolling hills of schist and granite with some limestone. Upper parts of teh slopes are more granite and schist while lower slopes are more stone and clay. The angle of the vineyards on slopes in the north exposes the grapes to more sunshine leading to earlier harvest and riper fruit.
Southern part - Bas Beaujolais - flatter terrain with richer, sandstone and clay based soils with some limestone patches.
In the north the wines are more structured, complex and in the south they are lighter and fruitier.
What should be noted about the Gamay grape and how can it be managed (soil type, vine, pruning)?
Tends to produce large yields which can result in loss of quality. Therefore growing on granite soils with low nutrient levels can help control this. Limits yields so flavours are more concentrated. Traditional gobelet pruning is used as well - vines pruned to spurs around the head and shoots tied together to hold them vertically to distribute and aerate the clusters and allow the slightest air current to circulate through the leaves and clusters thus ensuring a healthy environment. In addition the vegetation forms an umbrella that protects the berries from too much sun. Many are now training on wires to allow for mechanisation.
What is gobelet pruning?
Pruned to resemble a small bush or shrub, and they may be described by some as ‘bush vines’. They are best suited to warm, dry climates, without fertile soil. This is because there is an increased risk of rot in humid environments, as the bushy architecture of the vine inhibits evaporation of water from the fruit and foliage. In fertile soil the foliage may be so prolific as to dangle on to the ground, and this is also undesirable. Consequently they are often found in warm, long-established (nutrient-depleted) vineyards of the Old World, such as the southern parts of Burgundy, the Rhône Valley, Provence and Languedoc.
What kinds of wine does Gamay produce?
Fragrant wines with aromas of raspberry and cherry fruit. Rarely more than medium tannin and body - lightest can be slightly chilled.
What is the hierarchy of appellations in Beaujolais?
At the bottom is the regional appellation of Beaujolais, then Beaujolais Villages and at the top are the Beaujolais crus.
What is the most common winemaking technique associated with Beaujolais?
Carbonic and semi-carbonic maceration.
What is the landscape where you would find Beaujolais (generic)? What other wines are found here?
On the alluvial plain of the River Saône. Beaujolais Nouveau is also made here for early drinking.
What is Beaujolais Nouveau wine?
Cannot be released to consumers until third thursday in November after the vintage and can’t be sold by growers or negotiants after the following 31 August. Can only be of Beaujolais or Beaujolais Villages quality - the ten crus cannot be sold this way.
Style is light in body and tannin with red berry fruit and notes of kirsch, banana and cinnamon-like spice from the carbonic maceration.
Describe the Beaujolais Villages sites and winemaking techniques.
Vineyards are planted on rolling hills with granite soils. Individual village names rarely appear on labels. Tend to be made from blending wines from different villages.
What are the Beaujolais Crus (generally, and name 4) and what wines do they produce?
10 villages have their own appellations - four with most production are Brouilly, Morgon, Fleurie and Moulin-a-vent. Moulin-a-vent and Morgon produce the most structured wines with greater concentration and tannins than the others and can improve with bottle age. Brouilly and Fleurie tend to produce lighter, more perfumed styles. Many undergo crushed-fruit fermentation, some oak ageing in large vats and display pronounced aromas and flavours of new oak. Others use semi-carbonic maceration or a small proportion of whole bunches to give brighter fruit aromas.
