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
