Ch. 6 – Loire Flashcards
Grape varieties in Loire Valley
Melon Chenin Blanc Cabernet Franc Sauvignon Blanc Pinot Noir
General separation of main parts of Loire
West to east
Pays Nantais
Anjou-Saumur
Touraine
Sancerre
Grape variety planted in Pays Nantais
Melon (Melon de Bourgogne or Muscadet)
also: Folle Blanche (locally as Gros Plant)
Climate and soil in Pays Nantais
Cool maritime climate
(cool springs, warm humid summers, threat of rain through growing season from flowering to harvest)
Predominantly well-drained soils
Spring frosts are issue (despite Atlantic proximity)
Melon
Only allowed variety in Muscadet appellations
Hardy, well suited to cool region
Buds early (prone to frost damage) Ripens early (reducing threat of rain)
High yields
Good resistance to powdery mildew
Susceptible to downy mildew and botrytis bunch rot
(repeated spraying required)
High acidity, light body, low to med alcohol
Typically low aromatic intensity (green apple and grass)
Often made sur lie
From 2018 basic Muscadet AOC can include up to 10% of Chardonnay
Vineyard management in Pays Nantais
Recent progress on canopy management
(sun exposure, reduction of fungus)
Care has to be taken to avoid sunburn
Threat of ‘high’ alcohol in hot years (waiting for ripeness of pipes and skins)
Winemaking in Pays Nantais
Chaptalization allowed up to 12% abv potential alcohol
Muscadet typically ferment and aged in large shallow underground glass-lined concrete vats
(stainless used as well)
Keeping wine as natural as possible and then aged on lees
Malo typically avoided (preserving high acidity)
Sur Lie explanation
Filling out the body of otherwise very ligh bodied wines.
One racking is allowed to remove gross lees
Wine remains in contact with fine lees through following winter till bottling
Retains freshness and may retain small amount of carbon dioxide as part of the style
Allowed level of chaptalization in Muscadet
up to 12% abv potential alcohol
Appellations in Pays Nantais
Muscadet Sèvre et Maine AOC
Muscadet AOC
Muscadet Coteaux de la Loire AOC
Muscadet Côtes de Grandlieu AOC
Maximum yield Muscadet (2 appelations)
+ max yield for Cru Communaux
Muscadet Sèvre et Maine AOC - 55 hl/ha
Muscadet AOC - 65 hl/ha
Clisson, Gorges, Le Pallet - 45 hl/ha
Regulations of ‘sur lie’ labelling term
May be added to any of the four appellations
Must be bottled before 1 March and 30 November of the year following harvest and in winery in which they were made
This means that negociants can only buy grapes, must or bottled wine and not wine to be aged sur lie
Three Muscadet cru communaux
Clisson
Gorges
Le Pallet
If grapes are grown exclusively in one of these areas, name can be added (Muscadet Sèvre et Maine AOC Clisson)
lower max yield - 45 hl/ha
has to be kept on lees for 18 months (le Pallet) or 24 months (Clisson, Gorges)
Cannot be labelled ‘Sur Lie’ (bottles after required date)
Rounder and more complex
Minimum time on lees for Muscadet (and for cru communaux)
Muscadet sur lie - through winter following harvest
18 months (le Pallet)
24 months (Clisson, Gorges)
Wine business Pays Nantais
very successful in UK in 1980s
then drop in popularity (emergence of New World wines)
Export 17%
Negociants play important role (over half of sales)
- Castel, Grand Chais de France, Ackerman
Promotional body InterLoire (together with Touraine and Anjoy-Saumur)
Climate in Anjou-Saumur and Touraine
Moderating influence of Atlantic Ocean decreases from Anjou to Touraine
Continental climate with warm summers and cold winters
Around 700mm of rainfall (split through the year)
- increased disease pressure
- risk in flowering and harvest
River Layon creates misty conditions in Anjou for spread of Botrytis
Grape varieties in Anjou-Saumur and Touraine
Chenin Blanc Sauvignon Blanc Cabernet Franc Grolleau Noir Gamay Noir Cabernet Sauvignon Cot (Malbec)
Chenin Blanc
buds early (prone to frost) Late ripening (vulnerable to autumn rain)
vigorous (high yielding)
Prone to powdery mildew and botrytis and trunk disease
Ripens unevenly (has to be picked on several passes) - limits mechanical harvesting
Suitable for wide variety of styles
Dry and off dry - med intensity (green apple, lemon), med alcohol, high acidity
Producer: Domaine Huet
Cabernet Franc
Early budding (prone to frost) Prone to coulure (reduction of yields) Mid-ripening (if not picked fully ripe - leafy) - canopy management required Winter hardy
Med (pronounced) intensity, red fruit (red currant, raspberry), floral (violet), leafy, light to med body, med tannin, high acidity
Single varietal or rose bled
In Touraine blended with Cot (Malbec)
Grolleau Noir
early budding
mid-ripening
proìne to botrytis
blending variety for rose
Chenin Blanc winemaking
Ferment in cool to medium temperatures (can last several months)
Large old oak or steel
Malo usually avoided
Aged in neutral vessel to retain primary aromas
Cabernet Franc winemaking
Typically pressed, ferment in concrete or old wood (allowing punch down or pump over)
Some use ambient yeast and age in used oak or range of sizes
Aim is to retain primary aromas
Some producers can include proportion of new French oak
Rose winemaking
Many made by direct press (some with short maceration)
Processed as white wine and aged about 3-4 months in neutral vessel
3 regional appellations for central Loire
Anjou AOC
Saumur AOC
Touraine AOC
No generic appellation for Loire as whole
Key Anjou appellations
Anjou AOC - Anjou Village AOC Coteaux du Layon AOC (Premier cru) - Coteaux du Layon AOC + named village - Bonnezeaux AOC - Quarts de Chaume AOC (Grand cru) Savennieres AOC - Savennieres La Roche aux Moines AOC - Coulee de Serrant AOC Rose de Loire AOC Rose d'Anjou AOC Cabernet d'Anjou
Anjou AOC
legal requirements
max yield 60 hl/ha for white (67 hl/ha for rose)
Anjou Blanc - min 80% Chenin Blanc
Anjou Rouge - min 70% Cabernet Franc and/or Cabernet Sauvignon
Anjou Village AOC
- still red only
- entirely Cabernet Franc and Sauvignon (single or blend)
- max yield 55 hl/ha
- can only be released in September following harvest
Anjou Village AOC
legal requirements
Still red only
Entirely Cabernet Franc and Sauvignon (single or blend)
Max yield 55 hl/ha
Can only be released in September following harvest
Red wines in Anjou can only be labelled:
Anjou AOC
Anjou Village AOC
Important appellations for dessert wine in Anjou
Coteaux du Layon AOC
- Coteaux du Layon AOC + named village
- Bonnezeaux AOC
- Quarts de Chaume AOC (Grand cru)
- Coteaux du Layon AOC Chaume (Premier cru)
Coteaux du Layon AOC
steep slopes on the right bank of Layon River
Specializes in botrytised wines from Chenin Blanc
If botrytis fails to develop, grapes can also be dried on vine
Natural high acidity on Chenin Blanc keeps balance
Max yield 35 hl/ha (min 14% potential alcohol)
Coteaux du Layon AOC + named village
(several passes to collect affected grapes - tries)
Max 30 hl/ha (min 15% potential alcohol)
The only grand cru and premier cru in Loire
Quarts de Chaume AOC (Grand cru)
Coteaux du Layon AOC Chaume (Premier cru)
Max yield and potential alchol in appellation for dessert wine in Anjou
Coteaux du Layon AOC
- 35hl/ha (14%)
Coteaux du Layon AOC + named village
- 30 hl/ha (15%)
Bonnezeaux AOC
- 25 hl/ha (15%)
Coteaux du Layon AOC Chaume (Premier cru)
- 25 hl/ha (16.5%)
Quarts de Chaume AOC (Grand cru)
- 20 hl/ha (18%)
Savennieres AOC
small prestigious appellation specializing in fully dry wines from Chenin Blanc
South facing, low fertility, rocky schist soils
- concentration and ripeness
High acidity and often high alcohol
- very austere, require many years in bottle to be approachable
max. yield 50 hl/ha
2 smaller appellations - Savennieres La Roche aux Moines AOC - Coulee de Serrant AOC (Nicolas Joly monopole) warm sites, resulting in riper fruit lower max yield 30 hl/ha
Rose de Loire AOC
can be from range of varieties
- Cabernet Franc, Cabernet Sauvignon, Gamay, Grolleau Noir
Max yield 60 hl/ha
dry
Rose d’Anjou AOC
mainly made of Grolleau (sometimes Cabernets, Cot, Gamay)
Max yield 65 hl/ha
medium dry
Cabernet d’Anjou AOC
Cabernet Franc and Cabernet Sauvignon
Max yield 60 hl/ha
medium dry and deeper in colour
Key Saumur appellations
Saumur AOC
- Coteaux Saumur AOC (sweet wines)
Saumur Champigny AOC
Saumur AOC
White (Chenin Blanc) max yield 60 hl/ha
Red and Rose (Cabernet F+S) max yield 57 hl/ha
Sparkling
Coteaux de Saumur AOC
sweet wines from Chenin Blanc
(with or without botrytis)
max yield 35 hl/ha
Saumur-Champigny AOC
red wine from Cabernet Franc (at last 85%)
Pale ruby, med+ intensity, med alchol and tannin, high acidity
Chalk, flint, clay soils - good drainage and water holding capacity
Max yield 57 hl/ha
May be reseased as early as December of the year of the harvest (intended to be drunk young)
Producers - Cave Robert et Marcel (volume) Clos Rougeard (premium)
Key Touraine appellations
Touraine AOC - Touraine AOC (+ 6 sub-zones e.g. Amboise) Vouvray AOC Montlouis-sur-Loire AOC Bourgueil AOC - St-Nicolas-de-Bourgueil AOC Chinon AOC
Touraine AOC
White - Sauvignon Blanc (max yield 65 hl/ha)
Red - Cabernet Franc and Cot (some Gamay)
Rose - Cabernet F+S, Cot, Gamay, Grolleau
Sparkling
Name of the variety may be attached (Touraine AOC Gamay)
Possibility to add name of 6 sub-zones (Touraine AOC Amboise)
Touraine AOC Amboise Blanc - Chenin Blanc (not SB)
- max yield 55 hl/ha
Vouvray AOC
Min 95% of Chenin Blanc
Max yield 52 hl/ha
Best vineyards on slopes
- good sunlight reception, river is moderating temperat.
Dry Vouvray is made in every vintage, demi-sec in most years, sweet is rarer
- unless stated on the label, hard to say if it is dry
Montlouis-sur-Loire AOC
100% Chenin Blanc
Max yield 52 hl/ha
Significant number of organic and biodynamic producers
Bourgueil AOC
Specializes in reds (rose is also possible)
Principally Cabernet Franc
(only 10% of Cabernet Sauvignon are allowed)
Max yield 55 hl/ha
Sub-appellation St-Nicolas-de-Bourgueil AOC
- generally ligher style, similar to Saumur-Champigny AOC
Chinon AOC
Best known and regarded for red wines
(white from Chenin and rose also allowed)
Principally Cabernet Franc (10% Cabernet Sauvignon allowed)
Max yield 55 hl/ha
Light fruity (short maceration 6-8 days) to more structured and powerful wines (prolonged maceration 2-3 weeks)
Appellation in Touraine for Chenin Blanc
Touraine AOC Amboise
max yield 55 hl/ha
Wine Business in Anjou-Saumur and Touraine
Anjou-Saumur produces twice as much as Touraine
Export of 20% production
Climate in Central Vineyards
Continental with cold winters and warm summers
Spring frost and hail are frequent problem
Low light intensity, low heat, long growing season day lenghts - restrained flavours
High rainfall (750mm) - reduces drought but raises fungal disease pressure
Grape varieties in Central Vineyards
Sauvignon Blanc 70%
Pinot Noir 20%
Sauvignon Blanc in Central Vineyards
Late budding, early ripening (relatively)
Vigorous (best on poor soils)
Canopy has to be managed to avoid shading
Prone to powdery mildew, botrytis bunch rot and trunk diseases (Esca, eutypa dieback)
Pronounced intensity of grass, bell pepper, asparagus, gooseberry, grapefruit, wet stone (cool areas) riper, passion fruit (warmer areas)
Medium body, high acidity
Row orientation and canopy management can influence flavour profile of the fruit. Picking date is also important.
Winemaking in Central Vineyards
Fermentation temperature for whites are on upper end f cool to lowest part of mid-range for more restrained expression (avoiding super fruity aroma)
Malo is often blocked
Higher quality wines may be aged in old oak to fill body
(typically without new oak)
Francois Cotat uses old oak and lees stirring
Henri Bourgeois has heavily oak wine in his range
Appellations in Central Vineyards
Sancerre AOC Pouilly-Fume AOC Reuilly AOC Quincy AOC Menetou-Salon AOC
Sancerre AOC
White - Sauvignon Blanc only
Red (+rose) Pinot Noir only
Pinot Noir replanted after Phylloxera with Sauvignon B
Steep hills (200-400m), river, nearby forests provide moderating influences against frost
Max yield 65 hl/ha (white) 63 hl/ha (rose) 59 hl/ha (red)
Typically medium intensity of grapefruit and gooseberry
med alcohol and high acidity (rarely new oak)
3 types of soil:
- Caillottes - shallow soil over limestone - most aromatic less potential for ageing
- Terre Blanches - limestone and marl as Chablis - slow ripening, some of most famous vineyards, most structured, requires long maturation
- Silex - flinty soils accumulating heat - early ripening - mineral and smoky
Producers: Didier Dagueneau, Francois Cotat
3 types of soil in Sancerre
Caillottes
- shallow soil over limestone
- most aromati
- less potential for ageing
Terre Blanches
- limestone and marl as Chablis
- slow ripening
- some of most famous vineyards
- most structured, requires long maturation
- Côte des Monts Damnés, Cul de Beaujeu
Silex
- flinty soils accumulating heat - early ripening
- mineral and smoky
- Les Romains
Pouilly-Fume AOC
Sauvignon Blanc only
max yield 65 hl/ha
(as Sancerre)
Flatter land than Sancerre (more prone to frost)
Same soils as Sancerre
Little rounder, less aromatic than Sancerre
Reuilly AOC
Whites - Sauvignon Blanc only
Reds - Pinot Noir only
Rose - Pinot Noir and Pinot Gris
Max yield 65 hl/ha (white) 63 hl/ha (rose) 59 hl/ha (red)
(as Sancerre)
Quincy AOC
White wine only Sauvignon Blanc (min 90%) and Sauvignon Gris
max yield 65 hl/ha
(as Sancerre)
Menetou-Salon AOC
White - Sauvignon Blanc only
Red (+rose) Pinot Noir only
(as Sancerre)
max yield 65 hl/ha
(as Sancerre)
Vineyards on gentle slopes (more vulnerable to frost)
Promotional body for Central vineyards
Bureau Interprofessionnel des Vins du Centre (BIVC)
Wine business (Loire as a whole)
Family owned business are important
Negociants important as well (50% of wine by volume)
Estates 40%
Co-ops 10%
Distinction between negociants and estates is getting smaller
50% of Loire AOC is sold in supermarkets in France
Largest export markets: UK and Germany, USA
Sancerre is the most successful
Number of organic/biodynamic producers
- Nicolas Joly - founder of Renaissances des appellations/ Return to terroir
Number of natural wine producers
Important negociants
Chateau de Sancerre
Ackerman
Grand Chais de France
Group of biodynamic producers started in Loire
Nicolas Joly
Renaissances des appellations/ Return to terroir
What is the local name for the Folle Blanche grape variety?
Gros Plant
What type of weather is a particular hazard in the Pays Nantais region?
Spring frost
Up to what percentage ABV is chaptalization permitted in Pays Nantais?
12%
In what kind of vessels is Muscadet typically fermented in?
Glass-lined concrete vat
describe the process of ageing the wines of Pays Nantais sur lie
After the alcoholic fermentation is completed, the wine is racked off to remove the gross lees.
The wine then remains in contact with the fine lees, usually in a glass-lined concrete tanks.
The wine stays on the fine lees through the winter following harvest and until bottling.
Sur lie wines must be bottled between 1 March and 30 November of the year following harvest and in the winery in which they were made.
Ageing on the lees increases the body and mouthfeel of the wine while retaining freshness and sometimes a small amount of carbon dioxide, which is part of the style of these wines.
What is the name of the river in Anjou?
Layon
Anjou rose appellation for dry wines
Rose de Loire
Anjou rose appellation for medium-dry wines
Rose d’Anjou
Cabernet d’Anjou
This appellation specializes in red wines, though rosé wines are also made. The principal variety is Cabernet Franc and only ten per cent of Cabernet Sauvignon is allowed.
Bourgueil AOC
This appellation is best known and highly regarded for red wines. White wines from Chenin Blanc and rosé wines are also made. The principal variety is Cabernet Franc and only ten per cent of Cabernet Sauvignon is allowed.
Chinon AOC
Malolactic Conversion is usually blocked for the white wines made in the Central Vineyards?
True or False
True
Fermentation temperatures for Sauvignon Blanc based white wines from the Central Vineyards are usually lower than in the New World.
True or False
False
Very shallow soils over limestone. Fruit grown on these soils are said to produce the most aromatic wines that are first to be ready to drink and to have less potential for ageing in the bottle.
Caillottes
The same limestone and marl that is to be found in Chablis. Fruit grown on these soils are said to produce the most structured wines that need long maturation before they are ready to drink and age well.
Terre Blanche
Flinty soils that accumulates heat and leads to early ripening. Fruit grown on these soils are said to produce mineral and smoky wines.
Silex
