Ch 2 part 2 Flashcards
VINEYARD MANAGEMENT
Planting
max inter-row spacing 1.5 meters and intra-row spacing of .9-1.5 meters, total space not to never reaching more than 2.5 M
Density of 8,000 vines per hectare
- higher yields – not necessary for tannins to be ripe, flavors, or colors to be concentrated
- average number of fruiting buds must not exceed 18per Square meter
VINEYARD MANAGEMENT
training, pruning, trellising of vine?
Taille Chablis Guyot
Cordon du Royat Vallee de la Marne
VINEYARD MANAGEMENT
describe training technique- Taille Chablis
recognized as best for Chardonnay
3-4 cordons max up to 5
at end of each cordon spur w/ up to 5 buds
retaining large proportion of permanent wood to protect against frost
spurs grown at yearly interval and must be trained to max of .6M above ground - solar energy reflected from chalk soil
VINEYARD MANAGEMENT
describe training technique-Cordon du Royat
System used for PN and PM
vine has single cordon that is spur-pruned, shoots are vertically positioned
spur pruning on a single permanent cordon
VINEYARD MANAGEMENT
describe training technique- Guyot
Chard, PN, and PM
-replacement cane system with vertical shoot positioning permeated in lesser rated vineyards
single or double guyot is permitted
VINEYARD MANAGEMENT
describe training technique: Vallee de la Mare
PM only, cane pruning
method is similar to Guyot with higher number of buds
used less now than in past
VINEYARD MANAGEMENT
Climate risks?
- spring frost kills vines or parts of vines
- spring frost destroy new buds and reduced yields
- rain in June disruption to flower and fruit set- reduce yields or lead to production of rip and unripe fruit together
- violent storms and hail in summer damage grapes and vines
- hot & humid summer leads to spread of botrytis
VINEYARD MANAGEMENT
Diseases & Pests?
Downy Mildew -Fungal disease deal with as needed
Powdery mildew -fungal disease deal with as needed
fanleaf virus -brought in by dagger nematode
VINEYARD MANAGEMENT -Sustainable Viticulture
-in the vineyard?
promoted by the Comite Champagne – one of the 1st places to approach this as a regional level
Sexual Pest Confusion techniques reduce need for pesticides
Soil protection methods- mgnt of groundwater on slopes & cover cropping to enhance biodiversity
VINEYARD MANAGEMENT -Sustainable Viticulture
-in the winery?
water mgnt schemes
recycle waste and by products
2010 Comite Champagne introduced lighter Bottle shape
VINEYARD MANAGEMENT -Harvest
when is harvest?
set each year by the Comite Champagne
sample 450 control plots at time of veraison
measure amt permitted yield year and required min ABV
date only start- producer can choose after
INAO (Institued national de l’origine et de la qualtie) start picking their fruit earlier than official opening date for their particular village
VINEYARD MANAGEMENT -Harvest
What dose the Comite Champagne measure that will determine a harvest date?
rate of color changeaverage weight
sugar concentration acidity
incidence of botrytis
-start date to endure quality of the wine -avoid overcropping
also seeks to protect the price/ supply demand
VINEYARD MANAGEMENT -Harvest
reserve stock?
in good vintages, a % of crop is set aside as reserve wine.
Comite Champagne is responsible for managing the level of these reserves
upper limit of yield is controlled by EU law at 15,000 kilos/hecter achieved in 2006 & 2007
VINEYARD MANAGEMENT -Harvest
Champagne AOC regulations specify hand harvesting. Why?
-specify hand harvest so that whole bunch pressing can be done which
avoids crushing & oxidation and microbial spoilage – preserve fruit quality -use of bins for collection
harvest lasts around 3 weeks- harvesters mainly traveling workforce that often returns loyally year after year.
WINEMAKING- THE JUICE
How is high juice quality achieved?
whole bunches pressed under gradually increasing pressure
- 4,000 Kilos of grapes marc
- low phenolic (avoid tannin from skin and seeds)
- white juice from PN and PM
- basket press, pneumatic, and hydraulic horizontal presses are used
Comite Champagne imposes max yield is 79 hL/Ha but raised to 98hL/ha with surplus as reserve
WINEMAKING- THE JUICE
describe the cuvee?
the 1st 2,050 L made up of free run juice and the 1st pressing
-rich in acid, lighter in color, produces wine w/ greatest fitness
long ageing potential
WINEMAKING- THE JUICE
describe the Taille
2nd part is the 500 Liters
limiting total pressing to protect wine quality and avoid over extraction of phenolics -maintain fruit flavors
- has lower acidity, richer in color, useful to add in blends
- mostly produced to NV
natural sugar is lower, capitalization permitted to achieve 11% ABV and fila wine to be 13% ABV stipulated by EU wine law
WINEMAKING- ALCOHOLIC FERMENTAITON
what are choices for champagne?
- most choose temperature controlled stainless steel
- some re-introducing some oak, or oak foundres
goal of texture, richness and mouthfeel
MLF - used to reduce and soften the acidity of the final wine
Choice to avoid or if beneficial: eg: in cooler years
-warmer harvest- more a choice of the producer
WINEMAKING- BLENDING
What is the aim?
assemblage- to create wine greater that the sum
vineyard, varieties, vintages,
rely on the experience of the Chef de cave (master blender)
-predict how evolve over time
WINEMAKING- BLENDING
benefits of having reserve wine?
-reduce risk when wine cannot be made
- create house style
- when treated in different ways, becomes recipe ingredients
- used to craft rose
WINEMAKING- BLENDING
Reserve wine reduce risk
- larger house have large quality of different __
- need financial strength to have library
- can add to volume of a poor harvest year
WINEMAKING- BLENDING
how much reserve wine is used to make what kind of style?
typical of large brands to blend in 10-15% of reserve wine from the last one or two vintage
Premium brands may blend 30-40% to create depth & complexity
WINEMAKING- BLENDING
reserve wine treatments include?
reserve wine may be kept in
stainless- clean
oaked- add mildly oxidative notes
perpetual reserve where some wine is drawn off each year
WINEMAKING- BLENDING
reserve wine rose
most created by adding still red wine to base of white wine
a few made by using contact
yeast absorbs color pigments from wine during each ferm
SECOND FERM AND MATURATION
added to initiate second ferm?
Liqueur de triage
SECOND FERM AND MATURATION
describe results of lees aging?
autolysis produces toasty, brioche characters
can be more prominent in Champange than in warmer climates due to the lower intensity of primay fruit
-can continue for many years – little change after decade - can lead to Late Discgorged wines
-protect wine against oxidation development
SECOND FERM AND MATURATION
treatment of lees aging?
NV spend min 15 month aging of which 12 on lees
Vintage as min 15 mts age (12 on lees) but many times longer
-can not be release until 3 years after tirage.
Late disgorged- attract higher prices
SECOND FERM AND MATURATION
added after discouraging ?
Liqueur d’expedition
amount of sugar important
nature of wine in liqueur d’expeditoin important
youthful- add fresh flavors
reserve – add baked apple or dried fruit
rose- color correction
