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D3: Wines of the World > Ch. 3 – Burgundy > Flashcards

Ch. 3 – Burgundy Flashcards

1
Q

Expression for individually named plots in Burgundy

A

Climats

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2
Q

River which goes through Chablis

A

Serein

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3
Q

Classic expression of Chablis

A

Dry, medium body

Medium alcohol

Zesty, green apple, lemon

no or minimum oak (some oak in Premier and Grand cru)

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4
Q

Chablis climate

A

Continental - cold winters, warm summers
(uncertainty about ripening and vintage variation)

Average rainfall 670mm (spread through the year)
(high threat of fungal diseases)

Vulnerable to spring frost and hail storms

Soil: limestone and clay
- fossilized seashells - Kimmeridgian soil

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5
Q

Soil type in Chablis

A

Kimmeridgian soil
- high proportion of fossilized seashells

Limestone and clay

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6
Q

Ways to manage frost risk in Chablis

A

Smudge pots
- air polution, staff required

Sprinklers ‘aspersion’

  • instalation and maintenance costs
  • For well founded wineries or valuable lands
  • pruning late - delays bud burst
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7
Q

Vineyard management in Chablis

A

41B rootstock (vinifera x berlandieri) widely used
- tolerant to limestone with high pH
420A rootstock (riparia x berlandieri)
- low vigour, high tolerance to high pH

double Guyot replacement cane is typical
- one cane fails, other one survives frost

higher yields than Cote d’Or
- but high vintage variation due to frost and hail

Mostly machine harvested
- Grand cru usually by hand (steep vineyards)

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8
Q

Chablis hierarchy

A

Petit Chablis
Chablis
Chablis Premier Cru
Chablis Grand Cru

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9
Q

Petit Chablis

A

typically higher, cooler sites

predominantly Portlandian soils (hard limestone with less clay)

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10
Q

Portlandian soil

A

hard limestone with less clay

typical soil for Petit Chablis

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11
Q

Chablis

A

Kimmeridgian soil and mixed aspects

  • usually flat or gentle slopes
  • many north facing slopes

Light bodied, high acidity, light to med intensity, apple and lemon fruit

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12
Q

Chablis Premier Cru

A

40 named vineyards

Predominantly on south and south-east facing slopes with Kimmeridgian soil

Some vineyards have named plots (lieux-dits)
- can be labelled with specific site name
(Chablis 1er Cru Troesmes)
- or larger climat
(Chablis 1er Cru Beauroy)

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13
Q

Named plot within vineyard

A

lieu-dit

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14
Q

Difference between climat and lieu-dit

A

Climat
- Named vineyard fixed in AOC legislation

Lieu-dit

  • Named piece of land in the centralised land register
  • usually within climats
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15
Q

Chablis Grand Cru

A

One Grand Cru with 7 named vineyards
(Les Clos, Vaudésir)
- immediately next to village Chablis
- facing south-west on the right bank of Serein
- Kimmeridgian soil (+crumbly marl and high clay)
- aspect promotes ripening - greater weight and concentration
- mid slope

1% of production

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16
Q

How many Grand Crus does Chablis have

A

One

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17
Q

How many named Grand Cru Vineyards (climats) does Chablis have

A

Seven

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18
Q

Name Chablis Grand Cru climats

A

To know

  • Les Clos
  • Vaudésir

Rest:

  • Blanchot
  • Bougros
  • Grenouilles
  • Preuses
  • Valmur
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19
Q

Why are Premier and Grand cru vineyards in Chablis on south facing mid slopes?

A 
Better drainage
Protection from frost
Better light interception
 - riper fruit
Sheltered from northern winds
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20
Q

Chablis winemaking

A

Chaptalization allowed (within limits) quite regularly used

Ferment in stainless with storage in stainless or concrete for few months

Malo is common (soften acidity)

Few months on lees to enhance texture

Oak is usually not desirable (some Grand and Premier Cru is fermented/aged in wood)

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21
Q

Wine law and regulations - Chablis

A

Only Chardonnay allowed

max yield

  • Petit Chablis and Chablis 60 hl/ha
  • Chablis Premier Cru 58 hl/ha
  • Chablis Grand Cru 54 hl/ha
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22
Q

Wine business in Chablis

A

1/3 of production made by La Chablisienne

Many negociants also own their own vineyards

Several producer associations

  • Le Syndicat de Defense de l’Appellation de Chablis
  • L’Union des Grand Crus de Chablis

In general prices are lower than Cote d’Or

2/3 are exported - UK mainly, USA, Japan, Sweden, Canada

Producers: Francois Raveneau, Vincent Dauvissat, William Fevre, Jean-Marc Brocard

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23
Q

Cooperative based in Chablis

A

La Chablisienne

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24
Q

Producers in Chablis

A

Francois Raveneau

Vincent Dauvissat

William Fevre

Jean-Marc Brocard

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25
Burgundy climate
Continental - short warm summers, cold winters - moderated by protection from Morvan Hills (west) Rainfall around 700mm (dry autumn) (Maconnais slightly drier and hotter) Marked vintage variation Hazards: - Frost (north) - early budding Chard and Pinot - Hail (netting is permitted, seeding clouds with silver iode to induce precipation further from vineyards) - Untimely rain fall - Drought (irrigation is not permitted) - Erosion
26
Burgundy topography
Aspect and elevation - important factor determining style and quality Range of hills oriented north-south 200-400m Best sited are mid slope - well drained, shallow soil - optimal sunshine - frost protection Top of the hills - poor, thin soils - exposed to wind Botton of the slope - deeper soils (more vigour, less ripeness) - vulnerable to frost Cooler sites planted with Aligote or producing Cremant de Bourgogne
27
Soils in Burgundy
Various types of limestone and clay Cote de Nuits - dominated by limestone Cote de Beaune - more clay and deeper soils Chalonnaise and Maconnais - mixed limestone and clay Depth of soil is varying significantly due to erosion
28
Chardonnay
``` Early budding (spring frost) Early ripening ``` Relatively high yields without quality loss - canopy management to promote quality in Burgundy Prone to grey rot, powedery mildew, millerandage and grapevine yellows Can be grown on wide range of soils and climates - top quality grown on limestone/clay Cool climate (Chablis): Apple, pear, lemon, lime, wet stone Light to med body, high acidity ``` Moderate climate (Cote d'Or) Ripe citrus, melon, stone fruit, med (med+) body, med+ (high) acidity ```
29
Pinot Noir
``` Buds early (spring frost) Ripens early ``` Yields must be managed to produce quality wines Delicate and prone to millerandage, downy and powdery mildew, botrytis, fan leaf and leafroll virus In warm climate tends to ripen too fast - berries can shrivel and sun burn - Burgundy concern is full ripeness - skins, pipes Clones from University of Burgundy in Dijon - planting single or various clones (more resistance to disease) - some use mass selection Strawberry, raspberry, red cherry, oak derived flavours (smoke, clove) Low (med) tannins, (Grand Cru med+ tannins) med alcohol, high acidity Develop earth ,game, mushroom with time in bottle
30
Pruning systems in Burgundy
Various kinds of Cordon - Cordon de Royat (limits vigour, high proportion of wood) ``` Traditionally Guyot (gets comeback) - Replacement cane with VSP ``` Poussard-Guyot - maintains same sap route from one year to next - pruning wounds only on the upper part of cordon - reduces wounds (less Esca and trunk diseases) - requires skilled labour
31
Planting densities in Burgundy
around 8-10,000 vines per hectare encouraging root competition - better quality fruit - smaller berries - more intensity
32
Yield management in Burgundy
Winter pruning de-budding - promoting balance - reducing yield early in season (threat of bad weather) green harvesting - assesing quality/quantity of grapes first - taking unpredictable variables into accont - can lead to compensation (excessive growth, dilution)
33
Maximum yields in Burgundy
Regional - red 69 hl/ha - white 75 hl/ha Village - red 40-45 hl/ha - white 45-47 hl/ha Grand Cru - red 35 hl/ha - white 40 hl/ha Also depends on specific appellation
34
Organic and biodynamic challenges in Burgundy
Many vineyards are shared - minimum area to be iplenented - friction between growers
35
Disease and pest control
Grape moths - pheromone capsules Fungal diseases - canopy management and spraying Grapevine yellows Esca and trunk diseases
36
Harvest directions
Timing is critical Weather changes fast in autumn Mostly picked y hand Workforce is major consideration
37
Acidification and de-acidification
Permitted within EU limits but rarely practised
38
Chaptalization
Common practise but recent warm temperatures lower the need for it Max +1.5 - 2%
39
White winemaking
Acidification, de-acidification, chaptalization allowed Mostly hand harvested, sorted Whole bunches pressed (help to drain) usually immediately (no skin contact) High quality - filtered by sedimentation (levels of soilds vary) Some use hyperoxidation (less prone to oxidation) Ambient yeast are common Stainless or concrete (lower quaity) mid range temperature - preserving fruit, avoiding banana (cold) Aged in same or older barrels Higher quality - fermented and aged in barrel (16-20') Aged for 8*12 months in barrel with lees contacct. Proportion of new barrels - village 20-25% new - premier cru 30-50% new - Grand Cru 50% and more Malo is very common (mey be once or twice stirred) Filtered more often than red wines
40
Standardly used size of barrels
228 Piece (burgundy barrel) some use 500-600l
41
Red winemaking
Has to be treated carefully to not overwhelm fruit Sorting Whole bunch or destemmed - add airation of must and add perfume. freshness Low in anthocyanins - cold soak (hours or days) ``` Mostly ambient yeast Usually small open top vessels - pumping over (remontage) - punching down (pigeage) - avoiding reduction (Pinot Noir is prone to it) - avoiding acetic acid - promoting colour, tanin, flavour ``` Ferment up to 30' Post-ferment maceration depends on fruit and style Pneumatic or basket press (Free run separate) Usual 228 Piece for maturation 12-20 months (premium) - higher % of new oak in Premier and Grand Cry Malo usually spontaneous in spring Premium usually not filtered
42
Vineyard classification is based on:
Soil, aspect and microclimate, position on the slope
43
Labelling term for Grand Cru vineyards
Name of Grand Cru Village does not appear on label
44
When is wine labelled 'Village + Premier Cru' without vineyard name
If grapes come from more than one premier cru vineyard
45
Number of appellations in Burgundy
33 Grand Crus 640 Premier Crus 44 Village appeallations 7 regional appellations
46
Appellations can be followed bu additional geographical denomination, such as:
Regional appellation + additional geographical denomination which can be: - General area (Bourgonge Haut-Cotes de Beaune) - or village (Bourgogne Chitry) Village appellation followed by name of premier cru vineyards - Meursault Perrieres AOC Macon + village name - Macon Verze AOC Grand Cru vineyard + additional geographical demonimation referring to a climat - Chablis Grand Cru Valmur AOC - Corton-Les Bressandes Grand Cru AOC
47
Appellations in Cotes du Nuits from north to south
Specializes in Pinot Noir ``` Marsannay Fixin Gevrey-Chambertin Morey-Saint-Denis Chambolle-Musigny Vougeot Vosme-Romanee Nuits-Saint-Georges ```
48
Gevrey-Chambertin
Red only (largest appellation) GC: Charmes Chambertin AOC Chambertin Clos de Bèze AOC fuller bodied
49
Morey-Saint-Denis
Almost exclusively red GC: Clos de Tart AOC Clos de la Roche AOC
50
Chambolle-Musigny
Red wine only for village GC: Bonnes Mares AOC Musigny AOC fruitier, more fragrant
51
Vougeot
Tiny appellation. Red and white | GC: Clos de Vougeot AOC larger than village appellation
52
Vosme-Romanee
Red only GC: La Tâche AOC Romanée-Conti AOC
53
Nuits-Saint-Georges
Almost exclusively red No grand crus Important premier crus: Les Saint-Georges Les Vaucrains
54
Cote de Beaune appellations from north to south
Important for white wine (one grand cru for red wine) ``` Aloxe-Corton AOC Pernand- Vergelesses AOC Ladoix-Serrigny AOC Beaune AOC Pommard AOC Volnay AOC Auxey Duresses AOC St Romain AOC Meursault AOC Puligny-Montrachet AOC Chassagne-Montrachet AOC St Aubin AOC Santennay AOC ```
55
Aloxe-Corton, Pernand-Vergelesses, Ladoix-Serrigny
around hill of Corton Villages and premier crus produce mainly red wines GC Corton Charlemagne AOC (exclusively white) Corton AOC (mostly Pinot but can produce Chardonnay)
56
Beaune AOC
Predominantly red but whites made too No Grand cru Premier crus: Le Clos des Mouches Les Greves
57
Pommard AOC
red wine only No Grand cru Premier Crus: Les Rugiens Clos des Épeneaux more fuller bodied++
58
Volnay AOC
red wine only No grand cru Premier Crus: Clos des Chênes Les Caillerets fruitier, more fragrant
59
Meursault AOC
white wine only no grand cru Premier crus: Perrières Genevrières fullerbodied and powerful
60
Puligny-Montrachet
white wine only Grand crus shared with Chassagne-Montrachet Le Montrachet AOC Bâtard-Montrachet AOC perfumed and concentrated
61
Chassagne-Montrachet
Mostly white wine Small amout of red at village and premier cru level Grand crus shared with Puligny-Montrachet Le Montrachet AOC Bâtard-Montrachet AOC
62
St Aubin
White wine only No grand crus Premier cru: Sur le Sentier du Clou En Remilly
63
Cote Chalonnaise + appellations
Produces more red than white Regional appellation usually labelled as 'Bourgogne AOC' Number of premier crus but no grand cru ``` Bouzeron AOC Rully AOC Mercurey AOC Givry AOC Montagny AOC ```
64
Bouzeron
must be 100% Aligote
65
Rully
more white than red (premier crus for both) important for Cremant de Bourgogne 1/4 premier crus
66
Mercurey
more red than white | 1/4 premier crus
67
Givry
mosty red 40% premier cru
68
Montagny
white only 2/3 premier cru
69
Maconnais appellations
mostly white wines Macon AOC (predominantly red or rose) Macon-Villages or Macon+named village (Macon-Lugny) - white wine only Named village appellaions - Pouilly-Fuisse AOC (will become premier cru) - Saint-Veran AOC - Vire-Clesse AOC
70
Division of organisations in Burgundy
Growers Domaines Negociants Micro-negociants - small businesses, buy grapes from top vineyards, make wine and sell under their label (Benjamin Leroux) Cooperatives (important in Chablis and Maconnais)
71
Wine business in Burgundy
50% sold in France 25% in EU 25% rest Largest markets: USA, UK, Japan En Primeur sales
72
Raise in prices due to:
High land prices Increased demand Small production and vintage variation 1/4 of Bordeaux production Prices rose by 200% between 2003 and 2016

D3: Wines of the World (30 decks)

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