CH4 Beaujolais Flashcards
Describe the location of Beaujolais
Immediately S of the Mâconnais region of Burgundy in eastern France
Considered part of greater Burgundy, (although has some marked differences)
Describe the quantity of wine produced in Beaujolais relative to that of Burgundy and Bordeaux
It produces a large quantity of wine, similar in volume to the rest of Burgundy put together
Since Burgundy is approx. 1/4 the production of Bordeaux, it stands to reason that Beaujolais is as well
What grapes are grown in Beaujolais
Virtually all of the wine is Gamay (98% of grapes planted)
A tiny amount of rosé is made from Gamay
A tiny amount of white wine is made, mainly from Chardonnay
Describe the climate of Beaujolais
Rainfall
Moderating/ confounding factors
Implication(s)
Continental climate
Slightly warmer than the rest of Burgundy
Normally adequate rainfall (740mm/yr)
The Saone River can act as a moderator of extreme temps
Subject to cold Mistral winds that can affect flowering in cold, damp early summer weather. Can also damage leaves and grapes toward end of ripening when thin-skins are most vulnerable
Describe the area where the Beaujolais cru and Beaujolais-Villages AOC are located
How does this affect timing of harvest relative to Beaujolais?
The N part of Beaujolais region
Hilly (200-500m)
Fast-draining granite, schist and sandy soils
Vineyards situated on S- & SE-facing slopes for max exposure to sun —> harvest is earlier than for Beaujolais AOC wine
Describe Gamay Noir grape
Skin
Budding
Ripening
Susceptibilities
Implications
Thin skinned —> cold Mistral wind can damage at end of ripening, vulnerable to rot
Early budding —> susceptible to frost
Early ripening, —> can usually be picked before autumn rains
Vulnerable to millerandage in cold, damp and windy conditions —> reduces yields
How do Beaujolais wines differ and why?
Gamay expresses different nuances depending on the topography and soil of the site
This gives wines of varying levels of tannins and fruitiness
The difference mainly relates to the ripeness of the grapes, including skins & seeds
Grapes grown on slopes w/ VG drainage, sites w/ VG sunlight interception and warm granite soils can create intense fruit character compared to the green leafy character seen in less-ripe examples
Describe Gamay yields (in general, not max’s)
How is this managed?
Productive grape that needs yields to be controlled in order to produce concentrated, ripe grapes
Reducing the # of buds helps to retain the high fertility of the Gamay variety
Describe the vine training in Beaujolais
Traditionally, bush trained (giving some protection from wind); still the case on steeper slopes
Increasingly, where possible, trained on trellises to aid mechanization, especially where making inexpensive wine
How is most Gamay picked in Beaujolais?
By hand, b/c whole bunches are req’d for the most common form of winemaking in the region
Describe where Chardonnay is mainly found in Beaujolais
What is the soil there like
Usually found in the area in the N of Beaujolais, bordering the Mâcon Villages appellation
It does best on the cooler marl or limestone soils that slow down ripening, preserving acidity
Comment on Beaujolais’ position on sustainability
There is lively interest in sustainable and organic viticulture
The association Terra Vitis(R) was founded in Beaujolais and now has associations in other FR regions
Describe how the majority of (red) Beaujolais wine is made
Common practice (s)
Maceration time(s)
Blending
Maturation
The majority is made by semi-carbonic maceration
Chaptalization is common, particularly in cooler years
Total maceration time on skins is 4-5 days for Beaujolais and B-Villages (6-9 for greater concentration)—> aim to enhance fruitiness and depth of color for early consumption wine
Press wine is blended w/ free-run to add color and tannins
Typically aged briefly in SS and released for early sale, reducing production costs
Describe how Cru Beaujolais wines are made
How does this affect the final wine?
Cru may be made the same way as the rest of Beaujolais: semi- carbonic, chaptalization, 4-5 days maceration, blend of press and free-run
Alternatively, grapes may be de-stemmed and crushed, followed by fermentation and maceration on the skins like most red wines
May be aged in small or large barrels w/ a small % of new oak, raising production costs
Often referred to as Burgundian in style
Deeper in color, more full-bodied, higher levels of tannin than those made semi-carbonic
Describe the concept of whole berry/ bunch fermentations
Implication (s)
Precautions
Aromas
Use of uncrushed fruit in fermentation
Either whole bunches of grapes or whole de-stemmed grapes (whole berries) and use entirely uncrushed fruit or just a small proportion of uncrushed fruit in a crushed fruit ferment
Under ripe stems can add unpleasant green flavor and bitter tannins
Objective is to create O2-free environment for the uncrushed fruit
This changes the grapes from aerobic respiration to anaerobic metabolism
In anaerobic process, some of the sugar in the grapes is converted to alcohol w/o involvement of any yeast and is referred to as intracellular fermentation
Malic acid is broken down to create ethanol, which can lower acidity levels by up to 50% (less TA, >pH)
Glycerol levels rise, adding texture
Range of distinctive aromas , including kirsch, banana, bubble gum, cinnamon
Describe Carbonic Maceration
How does this affect the resulting wines?
Placing only whole, uncrushed bunches into vessels filled w/ CO2 to remove all O2
This causes intracellular ferment to start, producing ~2%abv
Then, either grapes are crushed in the normal way, OR grape skins start to split and the grapes release their juice
Normal ferment commences
Juice is generally drained immediately (no further maceration on skins) and grapes are pressed at this stage to separate juice from skins
Free run and press juice typically blended
Yeast then finish ferment off the skins
Extracts color but little tannin
Wines have distinctive notes from intracellular ferment (Kirsch, banana, cinnamon, bubble gum) alongside fruit notes
Most common for Beaujolais Nouveau
Describe semi-carbonic maceration
What wine(s) are common to use it?
What choice(s) can be made?
Similar to carbonic, but does not involve filling the vessel w/ CO2
Vessel filled w/ whole bunches
Grapes at bottom of vessel are crushed under weight of those above and some juice is released
Ambient yeast start to ferment the juice (cultured can be added)
This ferment produces CO2, which fills the vessel and the remaining intact grapes undergo carbonic maceration
As intact grapes split and release juice, grapes are pressed and the yeast complete the ferment off the skins
For greater body, concentration, tannins, winemaker can chose to continue ferment on skins w/ punch down/pumpover
Ever-decreasing carbonic maceration takes place until all grapes are broken up
Alcoholic ferment may be followed by post-ferment maceration and/ or maturation in oak to add complexity
This can lead to better integration of aromas from intracellular ferment w/ aromas from the grape
Common for PN, Malbec, Tempranillo, Gamay, Carignan
Describe whole berries/ bunches with crushed fruit process
Mix whole berries/ bunches w/ crushed grapes in the fermenting vessel at the start of ferment
If whole bunches used —> care needed that the stems are ripe
Not blanketed in CO2, but largely submerged by crushed grapes, which keeps away from O2, therefore intracellular ferment takes place
More “carbonic” character can be achieved by raising the % of whole berries/bunches present at start of ferment
Whole berries progressively crushed during ferment as the cap is regularly punched down
Sim-to semi-carbonic, a period of post-ferment maceration and/or oak maturation may follow
Generally thought to result in smoother texture and more vibrant and fresh primary aromas (than crushed fruit ferments)
Describe Beaujolais Nouveau
What AOC(s) can produce?
When can they be bottled? sold?
MLF?
Finishing?
A category of red wine w/in the AOC regulations
Can be Beaujolais Nouveau AOC or Beaujolais-Villages Nouveau AOC, depending on where grown
Earliest wines can be sold is 3rd Th in Nov (compared to rest of FR AOCs which is 12/15, although most individual AOCs require longer)
Made by carbonic or semi-carbonic maceration
Bottled 3-5 days after ferment finishes
Some go through MLF/C, others don’t
Fining and sterile filtration is common; also high use of SO2, especially if MLF/C hasn’t taken place to ensure it doesn’t happen in bottle
What is an authorized synonym for Nouveau?
- Primeur
Why is there high use of SO2 in production of Beaujolais Nouveau?
To ensure that if MLF/C hasn’t taken place, that it doesn’t occur in the bottle
(To preserve fruit aromas/flavors)
Describe Beaujolais AOC
Location
Yield
When can be sold
Style, quality, price
Regional appellation covering the whole area, but, in practice, the vineyards are those in the S of the region
Max yield 60 hL/ha, resulting in some wines of low flavor intensity
May be sold from mid-Jan of year after harvest
Made in a fresh & fruity style
Good quality, inexpensive
Describe Beaujolais-Villages AOC
Location
Yield
When can be sold
Style, quality, price
N half of Beaujolais; sits alongside the 10 single cru AOCs
Typically better quality than Beaujolais AOC due to higher levels of ripeness achieved in the N
Max yield is only marginally lower at 58 hL/ha (vs 60)
Individual village name may be put on label if grapes are sourced from that village, but this isn’t common
Typically purple, w/ M intensity, fresh red cherry, raspberry, red plum (often w/ kirsch and banana from semi-carbonic)
M+ to high acid, L to M(-) body, M alcohol, L to M tannins
G to VG quality, inexpensive to mid-priced
Describe how the wine of some of the top producers of Beaujolais-Villages AOC differs from standard B-V AOC (comparing the wine styles, quality, price)
Some top producers, often using organically w/ old vines, make low intervention wines that also may age in oak
These wines are
M(+) to pronounced intensity (vs M) in aromas & flavors
M tannin (vs L to M)
Typically VG to O quality (vs G to VG) and premium to super-premium priced
How many Beaujolais Cru are there?
Location
What is the size range?
Which are the 2 largest?
Any restrictions on wine style?
There are 10 Beaujolais cru, each with their own AOCs
N Beaujolais
They range in size from 250-1300 ha
Brouilly and Morgon are significantly larger than the others
Red wines only, no Nouveau
What are the 10 Beaujolais Cru, N to S?
Love comes 1st! Sandra Just Can’t Manage Four Children, Maybe Regina Can Babysit
Saint Amour
Juliénas
Chenas
Moulin-à-Vent
Fleurie
Chiroubles
Morgon
Régnie
Côte de Brouilly
Brouilly
Describe Brouilly AOC and its reputation
The most S and marginally warmer area
Producing wines in a lighter, more perfumed style
Describe Chiroubles AOC and its reputation
This is the cru at the highest altitude
Produces lighter and fragrant wines w/ marked acidity
Describe Fleurie AOC and its reputation
S part of this cru has sandy soils producing lighter and more fragrant wine (the AOC’s reputation)
N, next to Moulin-à-Vent where the soils have more clay, the wines become heavier, have lower acidity, and are more full-bodied
Describe Moulin-à-Vent AOC and its reputation
Produces the most powerful and long-lived wines
Closer to the style of Côte d’Or red wines than to most other Beaujolais
Describe Morgon AOC and its reputation
Includes wines from fruit grown in the S-facing Côte de Py vineyard, part of appellation, that tend to have pronounced intensity of black cherry fruit alongside red fruit and sufficient tannins to age for a decade in bottle
What has been encouraging a drive for quality in Beaujolais and a trend away from carbonic maceration and increased use of oak
Some vineyards w/in the crus have particularly high reputations for quality and age-ability
Since land prices are cheaper than in Côte d’Or, the region has attracted investment from Burgundy growers looking to diversify
What is the average vineyard holding in Beaujolais?
Average is 10 ha, w/ many growers selling to co-ops or négociants
What % of Beaujolais is co-operatives?
25% of sales
What % of Beaujolais is sold w/in FR vs being exported?
- Approx 60% is sold in FR, 40% is exported
In what channels is most Beaujolais sold in FR
Direct sales and specialist wine shops,
Followed by supermarkets and hospitality
What are the top export markets for Beaujolais
The top 3 markets account for >60% of export sales
Japan (w/ huge preference for Nouveau style)
USA
UK (w/ preference for Villages and Crus)
What producer is highly associated w/ Beaujolais?
Négociant George Duboeuf, who from 1964 on, promoted Beaujolais Nouveau, creating new markets in FR and around the world
What % of Beaujolais is made as Nouveau?
- ~25%
