Ch.15 – England & Wales Flashcards

1
Q

One card on England & Wales Sparkling

A
  • started after WW2 using German varieties/crosses
  • Lates 80s (Nyetimber 1986) champagne varieties to make sparkling. Good reviews
  • 65% all plantings now Chardonnay, PNoir & Meunier
  • Crisp high, acidity, med(-) alcohol, light to med body
  • Crisp, green apple and lemon, some autolytic notes
  • Distinctive characteristics: racy high acidity, just-ripe fruit
  • Good to v good, some outstanding
  • Prices premium to super-premium
  • some rosé
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2
Q

Why does the northerly latitude in England & Wales help grow grapes for traditional sparkling wine?

A
  • All vineyards above 50 deg latitude = long growing season - pick into October
  • Cool, so slow ripening and accummulation of sugar
    • preserves acidity
    • medium intense fruit characters
  • Don’t want primary, floral fruits for trad method wines as flavour comes from lees ageing. Want high acid and low alcohol.
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3
Q

Climate of England & Wales

A
  • 85% vineyards in S England
  • Cool maritime climate
  • Average growing season temp risen from 13℃ mid 20thC to 14℃ this, cool, but less marginal
    • ripens fruit more, raises quality
  • More extreme weather events
    • heavy rain
    • earlier budding (so spring frosts)
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4
Q

Why are spring frosts more of an issue now in England than 50 years ago?

A
  • Warmer springs mean earlier budding
  • Replaced hardy German varieties with Chardonnay & Pinot Noir
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5
Q

What is the biggest threat to English vineyards?

A
  • Prolonged rain - maritime climate rainfall spread throughout year, including growing season
  • Rain, cool at flowering & fruit set (June/July) low yield
    • Eg 2012 wettest June 100 years. Some estates no fruit at all. Yields down generally
  • Rain at harvest threatens quality
  • Mitigation
    • vineyard management - timely spraying against fungal dieseases, canopy management
    • Managing financial risks!
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6
Q

Site selection in England

A
  1. Northern latitude so south-facing max sunlight
  2. Max shelter from prevailing S-W winds. (Winds, gales, rain hinder flowering & fruit set, disperse heat)
    • former apple orchards/ hop fields offer shelter
  3. Good drainage to avoid regular wet soils/ root zone (beware cost of installing drainage)
  4. Altitude below 125m
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7
Q

Soils in England

A
  • Clay in Kent & parts of Sussex: fertile, retains water
    • richer wines, lower acidity, more pronounced fruit
  • Sussex, Hampshire have chalk (like Champagne) good drainage, less fertile, but on higher slopes, less shelter
    • more finesse, higher acidity, leaner body
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8
Q

Planting & vine training in England

A
  • New vineyards medium density (4000-5000 vines/ha)
    • increase root competition, contain vigour of canopy
  • Like most N Europe, Guyot system with VSP preferred
  • Narrow rows, canes q close to ground retains heat
  • Thin canopies
    • allow air, light to reach buds & fruit
    • reduce disease
    • allow sprays to reach leaves
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9
Q

Yields in England & Wales

A
  • Variable, cool, damp climate means wide vintage variation and fluctuating yields
  • Increased plantings Chardonnay & Pinot Noir
    • both flower poorly in wet, cool springs
  • Low average yields in 5 years to 2016 of 24hL/ha, best vineyards can achieve twice this. (By comparison max yield in Champagne is 66hL/ha)
  • Low and variable yield keeps prices premium to super premium
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10
Q

Wine making in England

A
  • Majority sparkling (white/rosé) made from Chardonnay & Pinot Noir, some Meunier. Little German crossing/hybrids
  • Almost all trad method, predominantly vintage, though recently some NV with use of reserves for consistency - most producers only just building stock. Very useful in marginal climate with variable yields!
  • A few tank method starting, some Pet Nat
  • Min EU 9mths lees ageing for sparkling with PDO, varied lengths used
  • Some oak maturation to add richness, but most not
  • Malo widely used to reduce v high acidity
  • But producers with best sites who risk fuller ripeness can pick with ideal acidity
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11
Q

England & Wales Wine Law

A
  • PDO Sparkling allows 6 varieties (all rest PGI status)
    • Chardonnay
    • Pinot Noir
    • Pinot Noir Précoce (ripens 2 wks earlier than PN)
    • Meunier
    • Pinot Blanc
    • Pinot Gris
  • Traditional Method
  • Max yield PDO 80 hL/ha (but av 24 Hl/ha ;-)
  • EU labelling terms for sweetness, mainly Brut
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12
Q

Growth of plantings in England

A
  • Early stage of development
  • Small - 2750ha total - but tripled since 2000
  • land much cheaper than Champagne - attracts new entrants incl major champagne houses
  • Nyetimber & Wiston Estate significant
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13
Q

Consumption of English Sparkling

A
  • 96% in UK, 4% exported
  • 1/3 cellar door
  • Specialist shops, premium supermarkets, hospitality sector - incl by glass
  • Compete with v good quality champagne (on price)
  • 2018 2m bottles available for sale in UK - about same as decline in Champagne in UK
  • Will rise to 4m in 5 years and 8m in 10
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14
Q

Challenges facing English sparkling wine

A
  • Is there demand for high priced sparkling (when growth is in cheaper, Prosecco?)
  • Competition of champagne - big brands, lots of spending power
  • Cost of building brands especially for world market
  • financial challenge of fluctuating vintages/ cash flow, but now building reserve stocks (and 2018 great harvest)
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15
Q

What is the wine industry body of England & Wales?

A
  • Wine GB
  • seeks to act as point of reference for, and to represent vineyard owners and producers in
    • technical services
    • regulation
    • marketing
    • education
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