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WSET D3 2023 > CH6 Loire Valley > Flashcards

CH6 Loire Valley Flashcards

1
Q

Why was the Loire Valley historically an important wine region?

A

Ready access to the Atlantic
Being the home of French kings until Louis XIV
Before the coming of the railway, its proximity to Paris allowed wine to be transported (there) by river

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2
Q

Describe the Loire River and its wine regions
How does location affect when spring arrives?

A

France’s longest river
Many distinct wine regions stretching from
Sancerre 400km/ 250m from the Atlantic
Moving downstream through Touraine and Anjou-Saumur
And finally reaching the Atlantic Ocean in the Pays Nantais
As a result, it has a # of climatic zones, for example, spring arrives in the Pays Nantais at least 2 weeks before Sancerre

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3
Q

What are the key varieties in main regions of the Loire?

A

Pays Nantais = Melon de Bourgogne or simply “Melon,” aka Muscadet
Middle Loire/ Anjou-Saumur and Touraine = Chenin Blanc and Cab Franc, although Touraine also grows Sauv Blanc
Central Vineyards/ Sancerre & Pouilly-Fumé = Sauv Blanc (w/ small amounts of PN?)

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4
Q

What is the % breakdown of Loire hectares planted across the 4 main regions?

A

Pays Nantais = 22%
Anjou-saumur = 37%
Touraine = 31%
Central Vineyards = 10%

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5
Q

What grapes (primary and secondary) are grown in Pays Nantais?

A

Main variety = Melon/ Melon de Bourgogne/ Muscadet = >60%
Chardonnay = ~7%
Gamay = ~5%
Folle Blanche / Gros Plant = ~4%
Cab Franc = ~3%

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6
Q

What is Gros Plant?

A

A synonym for the Folle Blanche variety
Makes very acidic wines that are sold locally in Pays Nantais/ Loire as well as nationally in FR
A “significant volume” is grown in Pays Nantais (representing ~4% of plantings)

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7
Q

Describe the growing environment in the Pays Nantais
Climate and description
Rainfall timing
Soils
Frost risk?

A

Cool maritime
Cool springs, warm, humid summers
Threat of rain any time through the growing season but especially in Mar/Apr (affecting flowering) and Sept (affecting harvest)
Predominantly well-drained soils helps offset regular rainfall
Despite proximity to the Atlantic, spring frosts are a serious problem (producers putting in wind machines, heaters, and burning straw bales)

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8
Q

Describe the Melon grape in Pays Nantais
Required use in AOCs
Aliases
Budding & ripening
Yields
Resistance & susceptibility

A

Melon is the only allowed variety in the Muscadet appellations (although basic Muscadet AOC allows up to 10% Chard since 2018)
Aka Melon de Bourgogne and/or Muscadet
Quite hardy, making it well-suited to the cool region
Buds early —> prone to spring frost
Ripens relatively early —> reduces threat of rain at harvest
Can produce high yields
Good resistance to powdery mildew
Tight bunches susceptible to downy mildew and botrytis bunch rot

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9
Q

Describe the wines made from the Melon grape in Pays Nantais
acidity
body
alcohol
intensity + aroma(s)
quality & price

A

High acidity
Light body
Low to the low end of medium alcohol
Low aromatic intensity (green apple)
Often made sur lie
Acceptable to good quality (w/ some VG); inexpensive to mid-price

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10
Q

Describe vineyard management practices in Pays Nantais

A

Humid climate, so growers monitor vineyards closely and spray to prevent fungal diseases
Marginal climate, so canopy management used to facilitate ripening
Canopies are more open and leaf removal to ensure max exposure to sun and decrease fungal disease
But care has to be taken to avoid sunburn on rows that face afternoon sun
Attention paid to ripeness of skins & seeds in determining harvest date
In hot years, care taken to avoid too-high sugar levels before skins & seeds fully ripe

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11
Q

Describe winemaking in Pays Nantais

A

Chaptalization permitted up to 12% abv and practiced in cool yrs
Muscadet is typically fermented and aged in large, shallow underground glass-lined concrete vats (SS is also used)
Keep wine as neutral as possible and then age on the lees
MLF/C is typically avoided, preserving high acidity
Some are experimenting w/ skin contact and ferment in barrel, amphora or concrete eggs (increases cost)

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12
Q

Describe use of “Sur lie” aging in Pays Nantais
Why done?
When in ferment process?
Protocols?
Labeling rules?

A

Highly typical here
A way to fill out the body of what would otherwise be very light-bodied wines
After alcoholic ferment is complete, 1 racking is allowed to remove the gross lees
After this, the wine remains in contact w/ the fine lees through the following winter until bottling
Aging on the lees also retains the freshness of the wine and may retain a small amount of CO2, which is part of the style of the wines
May be used as a labeling term in any of the 4 main AOCs (if bottled between 3/1 and 11/30 following harvest)
Note: Cru Communuax – 10 designated areas – age longer but cannot use “Sur lie” on label b/c age too long to meet above req.

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13
Q

What are the appellations of the Pays Nantais?

A

Muscadet Sèvre et Maine AOC and Muscadet AOC are the 2 largest
Muscadet Coteaux de la Loire AOC and Muscadet Côtes de Grandlieu AOC are 2 smaller ones

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14
Q

What is/are the max yield(s) for AOCs in Pays Nantais?

A

Muscadet AOC = 65 hL/ha, rising to 70 in 2020
3 other AOCs are 55 hL/ha (Muscadet Sèvre et Maine, Muscadet Coteaux de la Loire, Muscadet Côtes de Grandlieu)
cru communuax = 45 hL/ha

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15
Q

What regulations surround the use of “Sur lie” on a label of any of the 4 Muscadet appellations?

A

Wines must be bottled between Mar 1 and Nov 30 of the year following the harvest and in the winery in which they were made
This is later bottling in comparison to many white wines and adds costs
This means that négociants can only buy grapes, must or bottled wine, and not wine to be aged Sur lie
This means that cru communaux (w/ arguably higher quality) cannot use the term b/c they age TOO LONG to meet this req

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16
Q

What are Muscadet “cru communaux”?

A

10 Muscadet areas that have been launched as defined areas
These include Clisson, Gorges and Le Pallet
If grapes are grown exclusively in one of these areas, the name can be added
EX: Muscadet Sèvre et Maine AOC Clisson
These have a lower max yield — e.g. 45 hL/ha (vs 55)
Must age sur lie: min 18 mo for Le Pallet, or 24 mo (Clisson, Gorges) adding cost
HOWEVER, cannot be labeled as Sur lie because they age LONGER than the bottling date required for use of Sur lie (i.e., between Mar 1 and Nov 30 of yr following harvest)
These wines are typically rounder and more complex, w/ longer finish

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17
Q

Describe some of the recent history of Muscadet
How did ha planted change
what caused a production change (+/-)

A

A huge success in UK market in the 1980s
As a result, 13k ha planted
However, 1991 frost saw production drop by 2/3
This pushed up prices at a time when new world wines were becoming popular
Recently, they are repositioning as a source of terroir-specific wines of high quality and good value for $

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18
Q

What % of Pays Nantais wine is exported

A
  • About 15% by volume
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19
Q

What % of Pays Nantais wine is Négociant?

A

Negociants continue to play an important role, accounting for over 1/2 sales, though this is less than in the past

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20
Q

What is InterLoire?

A

Interprofession des Vins du Val de Loire
A professional organization that promotes wines of the Pays Nantais, Anjou-Saumur and Touraine
This is separate from the body that promotes the Central vineyards BIVC
Bureau Interprofessionnel des Vins du Centre

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21
Q

What is/are the principal grape variety/ies in the “middle Loire” (Anjou-Soumur and Touraine)

A

Chenin Blanc for whites in a range of sweetness
Cabernet Franc for reds and as one contributor to rosé wines
However, Sauv Blanc is also a key white variety in Touraine

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22
Q

What approx % make up the key grapes of Anjou-Saumur

A

Cab Franc >40%
Chenin Blanc ~25%
Grolleau Noir ~7%
CabSauv ~5%
Chardonnay ~4%
Other varieties > 15%

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23
Q

What approx % make up the key grapes of Touraine?

A

Cab Franc >30%
Chenin Blanc >20%
Sauv Blanc >20%
Gamay ~10%
Malbec ~5%
Chardonnay ~5%

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24
Q

Describe the climate of the Loire’s middle vineyards
Rainfall
Implications

A

The Atlantic’s moderating influence decreases progressively in Anjou-Saumur and then Touraine
More marked Maritime influence in Anjou-Saumur
Touraine has a continental climate w/ cold winters and warm summers, but not as extreme as in Central Vineyards
Both get ~700mm rain, falling throughout the year
Spring can affect flowering and fruit-set
Summer can increase disease pressure
Late summer and early fall can affect harvest
Best exposed sites used for still wines (more ripeness)

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25
Q

What makes Anjou a place for botrytis-affected wines?

A

The River Layon and its multiple tributaries
These help create misty conditions ideal for the spread of Botrytis at the end of the growing season

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26
Q

Describe the soils of the “middle vineyards” of the Loire
What is more prominent in Anjou? In Touraine?
What are the key properties for grape growing?

A

A wide range of soils
Includes clay-limestone, flint-clay, sand, gravel, tuff
More schist and limestone in Anjou
More chalk in Touraine
Overall, key properties include good drainage and water retention characteristics of limestone elements

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27
Q

What rootstocks are often used in the middle vineyards of the Loire? Why?

A

Because of high lime content,
Rootstocks such as Fercal and Riparia Gloire de Montpellier
Used to help protect the vines from chlorosis

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28
Q

Describe the key white grape variety of Anjou-Saumur
budding, ripening
how it is typically picked and why
susceptibilities

A

Chenin Blanc
Buds early —> prone to spring frosts
Ripens late —> vulnerable to onset of autumn rains
Ripens unevenly, so for best quality must be (hand) picked via several passes through the vineyard, limiting mechanical use
Prone to powdery mildew, botrytis bunch rot (as well as positive effects of botrytis for sweet wines), and trunk diseases
Growers seeking high-proportion of botrytis-affected grapes will take multiple passes, adding to cost

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29
Q

Describe the wines made from the main white grape of the middle Loire
style(s)
intensity and aromas
alcohol
acidity
quality & price
notable producer

A

Chenin Blanc wines made in a range of styles from sparkling, to dry, to off-dry and sweet
Dry & off-dry have
M intensity of green apple and lemon (sometimes w/ a steely, smoky character
M alcohol, noticeable High acidity, often balanced w/ some RS for off-dry
Typically Good quality, inexpensive to mid-price, w/ some outstanding quality & premium priced options (eg, Domaine Huet)

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30
Q

Describe the key red grape variety of the middle Loire
Budding & ripening
Suceptibilities

A

Cabernet Franc
Early budding —> prone to spring frost
Mid-ripening —> can often be picked B4 autumn rains
If not fully ripe, wines can taste excessively leafy
Prone to coulure —> reduces yields
Winter hardy —> good for cool areas

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31
Q

What vineyard management can be done to help avoid overly herbaceous Cabernet Franc in the Loire

A

Better canopy management
Avoiding dense canopies, leaf removal

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32
Q

Describe the wines made from the main red grape of the middle Loire
Single varietal or blended?
Style (?)
SAT

A

Cabernet Franc —
Tends to be single varietal for reds
May be blended in rosé
In E Touraine, it is blended w/ Cot (Malbec) b/c it has trouble ripening fully
Med to pronounced intensity of red fruit (red currant, raspberry), floral (violet) aromas; can have leafy aromas
Light to M body
M tannins
High acidity

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33
Q

Describe Grolleau Noir in the middle Loire
Budding & ripening
Susceptibility
Uses

A

Early budding
Mid ripening
Prone to botrytis bunch rot
Mainly blending grape for rosés, especially Rosé d’Anjou and Rosé de Loire

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34
Q

Describe Gamay Noir in the middle Loire
Budding & ripening
Vulnerabilities
How typically made
Where found

A

Early budding & early ripening
Vulnerable to millerandage, has thin skins that are vulnerable to rot
Generally made by carbonic maceration, as in Beaujolais
Some found in Anjou, but principally grown in Touraine as well as Central Vineyards

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35
Q

Describe Cabernet Sauvignon in the middle Loire
Budding & ripening
Where planted
Uses

A

Early budding and Late ripening —> performs best in the more temperate Anjou, and only in the warmest sites
For red wines, frequently blended w/ Cab Franc
Also used in rosé blends

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36
Q

Comment on the winemaking of Chenin Blanc in the Middle Loire
fermentation temps, length, vessel(s)
MLF/C
Maturation

A

Fermented at cool to mid-range temps
Ferment can last several months
Large old oak or SS typically used for ferment
MLF/C typically avoided
Wines age in neutral containers (not new barriques) — aim is to retain primary fruit aromas/ flavors

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37
Q

Comment on the winemaking of Cab Franc in the Middle Loire
fermentation vessel(s) and why
yeast
maturation vessels and why

A

Typically crushed, fermented in concrete or old wood vats that allow punch downs and/or pump overs
Many producers prefer ambient yeast
Typical to age wine in used oak barrels of a range of sizes; some expensive wines may be aged in a proportion of NFRO
Aim is to retain primary fruit aromas/ flavors

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38
Q

Comment on the winemaking of rosé in the Middle Loire

A

Many are made by direct press
Short maceration
Winemaking then proceeds as with white wine, with short aging (3-4mo) in neutral containers

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39
Q

Comment on the general appellations and / or regional appellations of the middle Loire

A

There is no regional generic appellation for the Loire such as Bordeaux AOC
There are 3 regional appellations in the middle Loire:
Anjou AOC
Saumur AOC
Touraine AOC

40
Q

Describe Anjou AOC
max yield(s)
Grape(s) and min reqs

A

Allows max yield 60 hL/ha for red or white —> some low flavor intensity
Anjou Blanc must have min 80% Chenin Blanc
Anjou Rouge must have a min 70% Cab Franc and/or Cab Sauv
A significant # of good producers in Anjou prefer to forsake the appellation system and opt for Vin de France

41
Q

Describe Anjou Villages AOC
grape(s)
max yield
release date

A

For still red wine only,
Made entirely of Cab Franc and Cab Sauv, either singly or blended (in practice, mostly Cab Franc)
Max yield 55 hL/ha (vs 60 for Anjou AOC)
Wines can be released in sept the year after harvest

42
Q

Describe Coteaux du Layon AOC
where located
specialized wine(s) and description

A

Large appellation on slopes of right bank of Layon River (runs into the Loire)
Specializes in botrytis-affected Chenin Blanc wines
If Botrytis fails to develop, grapes may also be dried on the vine
CB’s naturally high acidity allows lusciously sweet wines to be balanced

43
Q

Describe Coteaux du Layon AOC + named village
How regs compare to Coteaux du Layon AOC (w/o named village)
how are grapes picked?

A

Stricter regulations than generally Coteaux du Layon AOC
Grapes need to be picked in several passes through the vineyard (tries) in order to pick ONLY botrytis-affected grapes

44
Q

Describe the wines of Coteaux du Layon AOC (+named village)
intensity & aromas
sweetness
Acidity
alcohol
body
quality & price

A

Pronounced aromas of cooked citrus and apple w/ honey notes
Sweet
M+ body
Medium alcohol
High acidity
Good to VG; mid- to premium-priced

45
Q

Describe Bonnezeaux AOC and Quarts de Chaume AOC
Types of wine
How regs compare
Quality and price ranges

A

2 areas w/in the Coteaux de Layon that have a high-quality reputation for sweet wines and are appellations in their own right
Regs for Bonnezeaux are stricter than for Coteaux du Layon, but less strict than Quarts de Chaume
Higher potential alcohol and lower max yield results in wines of very high flavor intensity and rich texture
Quality ranges from VG to outstanding; prices typically premium to super-premium
Quarts du Chaume became the Loire’s first grand cru in 2019
Coteaux du Layon AOC Chaume became a premier cru

46
Q

Describe the max yield and min alcohol for
Coteaux du Layon AOC
Coteaux du Layon AOC + named village
Bonnezeaux AOC
Coteaux du Layon AOC Premier Cru Chaume
Quarts de Chaume Grand Cru AOC

A

Coteaux du Layon AOC = 35 hL/ha, min 14 potential abv
Coteaux du Layon AOC + named village = 30 hL/ha, min 15 potential abv
Bonnezeaux AOC = 25 hL/ha, min 15 potential abv
Coteaux du Layon AOC Premier Cru Chaume = 25 hL/ha, min 16.5 potential abv
Quarts de Chaume Grand Cru AOC = 20 hL/ha, min 18 potential abv

47
Q

Describe Savennières AOC
Main wine style (s)
Terroir
Yields
acidity
alcohol

A

Small but prestigious appellation
Mainly specializing in fully dry wine from Chenin Blanc
S-facing slopes, low-fertility, rocky schist, low yields all give concentration and ripeness
Very high acid
Often reach high alcohol
Can be austere in youth and historically req’d many years in bottle to become approachable; some making more fruity approachable style from riper fruit now
Max yield 50 hL/ha
Some producers making premium cuvées using a proportion of new oak barrels

48
Q

Describe Savennières La Roche aux Moines AOC and Coulée de Serrant AOC

A

2 smaller appellations within Savennières
Benefit from warm sites on slopes facing the Loire, —> riper fruit
Lower max yield req’s = 30 hL/ha vs 50 for dry wines
Coulée is a monopole, owned exclusively and farmed biodynamically by Nicolas Joly, a figurehead of the biodynamic movement

49
Q

Describe Rosé de Loire AOC
Grape(s) used
Max yield
Wine style
Where produced

A

Can be made from a range of varieties, including Cab Franc, Cab Sauv, Gamay, Grolleau Noir
Max yield is 60 hL/ha
Wines are dry
Can be produced outside of Anjou-Saumur but rarely is

50
Q

Describe Rosé d’Anjou AOC
Grape(s) used
Max yield
Wine style (SAT)
Quality & price

A

Mainly made from Grolleau, though other options include the 2 Cabs (Franc and Sauv), Cot (Malbec) and Gamay
Max yield = 65 hL/ha —> wines can have low flavor intensity
Wines are typically med pink-orange (some lighter now being made), M intensity red berry fruit, Med+ acidity and Med alcohol, Med-dry
Acceptable to Good, w/ some VG; Inexpensive to mid-price
Best selling of the 3 rosés of Anjou Saumur

51
Q

Describe Cabernet d’Anjou AOC
Grape(s) used
Max yield
Wine style

A

Must be made from Cabernet Franc and Cabernet Sauvignon
Max yield 60 hL/ha
Typically deeper color than most rosé (med pink)
Med-dry

52
Q

Describe Saumur AOC
Types of wine made from what grapes
Yields

A

Includes white, red, and rosé still wines, as well as sparkling wines
Whites are made from Chenin Blanc
Reds are principally from Cab Franc
Rosé typically Cab Franc and Cab Sauv
Max yields are relatively high at 60hL/ha whites, 57 hL/ha reds & rosé —> some wines low flavor intensity

53
Q

Describe Coteaux de Saumur AOC
Grape(s) used
Yields
Style of wine(s)

A

For Sweet Chenin Blanc wines
Made from over-ripe grapes, with or w/o botrytis, picked in a # of passes through the vineyard
Max yield limited to 35 hL/ha
Wines are lusciously sweet, balanced by high acidity

54
Q

Describe Saumur-Champigny AOC
Grape(s) used
Soils
Yields
Release date

A

For red wines made principally from Cabernet Franc, min 85%
Chalk, flint, and clay offer good drainage with water-holding potential (good in dry spells)
Max yield 57 hL/ha —> some low flavor intensity
Wine can be released as early as December the year of the harvest
Most wines intended to be drunk young

55
Q

Describe Saumur-Champigny AOC wines
intensity and aromas
acidity
tannins
alcohol
quality & price

A

Wines are typically pale ruby color
Most meant to be drunk young
M to M+ intensity of redcurrant fruit, sometimes w/ leafy aromas
M alcohol
High acidity
M Tannins
Good to VG quality; inexpensive to mid-price w/ a few premium

56
Q

Describe Touraine AOC
Range of wine styles
Grapes used/ req’s
Labeling reg’s

A

Covers same wide range of wines as Saumur AOC — white, red, rosé and sparkling;
However, for whites, the principal variety is Sauv Blanc (vs Chenin)
Principal red variaties are Cab Franc and Cot (vs mainly CF); Gamay also grown;
Name of variety may be attached (eg., Touraine AOC Gamay)
Rosé may be made from a wide range, including the 2 Cabs (Franc & Sauv), Cot, Gamay, Grolleau
Additionally, one of 6 sub-zones may be added (e.g. Touraine AOC Amboise)

57
Q

Describe Vouvray AOC
Where is it
What grape(s)
Max yield
Vineyard location and soils
Style(s)

A

The most important white wine appellation in Touraine
Must be 95% Chenin Blanc, and are typically 100%
Max yield 52 hL/ha
Best vineyards on slopes overlooking Loire, promoting ripening due to good sunlight interception w/ river moderating temps
Soils are flinty clay and limestone over a tuff, enabling good drainage
Dry Vouvray is made every vintage, some Demi-sec is made most years; sweet is rarer

58
Q

Describe Montlouis-sur-Loire AOC
Where is it
What grape(s)
Max yield
Vineyard location and soils
Style(s)

A

Faces Vouvray appellation across the bank of the Loire in Touraine
Makes very similar wines to Vouvray, from 100% Chenin Blanc
Max yield 52 hL/ha (same as Vouvray)
Vineyards run from the Loire Valley across to the Cher river
Due to influx of newcomers over past 30yr, and vines being cheaper than in Vouvray, it has become more well-known
Significant proportion of estates run organically or biodynamically

59
Q

What are the 3 important appellations for red wines in Touraine

A

Bourgueil AOC
Saint-Nicolas-de-Bourgueil AOC
Chinon AOC

60
Q

Describe Bourgueil AOC
Where is it
What style(s)
Grape(s)
Yield

A

1 of 3 important red wine appellations of Touraine
Specializes in Red, although Rosé also made
Principal variety is Cab Franc; only 10% Cab Sauv allowed
Max yield is 55 hL/ha —> this COULD result in light flavor intensity, however most are of high quality from lower yield

61
Q

Describe Saint-Nicolas-de-Bourgueil AOC
Where is it
What style(s)
Grape(s)
intensity and aromas
acidity
tannins
alcohol

A

1 of 3 important red wine appellations of Touraine
Generally makes Cab Franc in a lighter style than Bourgueil AOC
Wines are similar in style and price to Saumur-Champigny AOC in Saumur
Pale, meant to be drunk young, M to M+ intensity based on red fruit, sometimes leafy
M alcohol, High acidity, M tannins

62
Q

Describe Chinon AOC
Where located
What grape(s) & style(s)
Yield

A

1 of 3 important red wine appellations of Touraine
Best known and highly regarded for red wines
White wines from Chenin Blanc and rosé wines also made
Principal variety is Cab Franc, w/ only 10% Cab Sauv allowed
Max yield 55 hL/ha (like Bourgeuil AOC) but many are higher quality with lower yield

63
Q

Describe the wines of Chinon AOC
Grape(s)
Winemaking
Release

A

Generally red, although whites (Chenin) and rosé also made
Reds are min 90% Cab Franc, max 10% Cab Sauv
Range from light fruity, early to drink examples from short maceration on skins (6-8 days) to much more structured & powerful wines w/ longer maceration (2-3 weeks) which are not released until up to 2 years following vintage (increasing cost)

64
Q

In general, what soils are Cab Franc grapes used in the most structured Touraine wines grown on versus the soils for the lighter styles?

A

Structured styles typically come from grapes grown on clay and limestone soils
Lighter styles tend to be grown on many or gravelly soils

65
Q

How do lighter styles of Cab Franc compare to the more structured version in terms of quality and price

A

Most Cab Franc is made to be drunk young
Those w/ longer maceration periods (especially from good vintages) can age for 20 years + due to good flavor intensity, high acidity, and M to M+ tannins
Most wines are G to VG and inexpensive to mid-priced w/ a few premium examples

66
Q

What % of wine from Anjou-Saumur is exported?
From Touraine?

A

Both Anjou-Saumur and Trouraine export just under 20% of their production

67
Q

Compare relative (not % each) production by category (sparkling, rosé, red, white) for Anjou-Saumur vs Touraine
What does each produce most of? Styles in order of production
How does that compare?

A

Anjou-Saumur produces mostly rosé, followed by red, sparkling, and then white
Anjou-Saumur produces nearly 2x more wine overall than Touraine
Rosé production in A-S is nearly 10x Touraine
A-S makes significantly more sparkling than Touraine
Touraine produces mainly red, followed by white, sparkling, and a small amount of rosé
Touraine makes more white and red wine than A-S

68
Q

What are the Central Vineyards?
How many AOCs?
2 most well-known AOCs

A

A name given to the 8 AOCs that are furthest east of the main grape growing regions of the Loire
So called b/c they are situated roughly 1/2 way between the river’s mouth and its source
The 2 best known (w/ most ha under vine) AOCs are Sancerre and Pouily-Fumé

69
Q

What is the general climate of the Central Vineyards?
Rainfall?
Comment on Growing season and implications

A

Continental climate — cold winters, warm summers
Spring frosts are a threat, as are hailstorms
Long growing-season day lengths compared to Bordeaux (and even Marlborough, NZ), combined w/ low light intensity and low heat makes for restrained flavors in final wines
Rainfall surprisingly high for continental region at 750mm/ yr —> reduces drought but increases fungal disease threat

70
Q

What are the principal grape(s) of the Central Vineyards

A

Sauvignon Blanc for whites (almost 80% of plantings)
Pinot Noir for reds and rosés (over 15% of plantings)
A small amount of Gamay is grown

71
Q

Describe Sauvignon Blanc in the Central Vineyards
Budding & ripening (implications)
Vigor & implications
Canopy
Susceptibilities

A

Late budding and relatively early ripening —> suitable for cool climates and regions w/ autumn rains
Grows vigorously so best planted on poor soils
Canopy must be managed to avoid shading which would lead to under-ripe, overly green fruit flavors
Prone to powdery mildew, botrytis bunch rot and trunk diseases (eg Esca), including (if cordon-trained) to the fungal disease eutypa dieback

72
Q

Describe Sauvignon Blanc wines in the Central Vineyards
How does this vary based on temps of specific growing areas

A

Pronounced intensity aromas of grass, bell pepper, asparagus, with gooseberry, grapefruit and wet stone flavors (cooler areas) to riper, passion fruit (warmer areas)
Fruit grown in shadier areas will result in more green pepper and grassy notes
Fruit grown w/ more sunlight will have more tropical fruit
Med body
Med alcohol
High acidity

73
Q

Describe Pinot Noir wines from the Central Vineyards
% planting
Nose
Acidity
Alcohol
Price

A

20% of plantings
Typically Med ruby,
Light to med intensity of raspberry & strawberry fruit
High acidity
Med alcohol
Med-price to premium

74
Q

Describe winemaking for Central Vineyard whites
Comment specifically on ferment temps , how these compare to elsewhere, and vessel choices / implications

A

Fermentation temps are slightly higher than in the new world (upper part of cool to lowest part of mid-range) creating a more restrained fruit expression than new world
MLF/C will often be blocked but some producers allow
Higher quality wines may be aged in old oak casks to fill out the body of the wine, but typically w/o addition of oak flavor

75
Q

Discuss different approaches to the use of oak in white winemaking in the Central Vineyards
Who is known for these?

A

François Cotat uses old oak and extensive lees work to produce a wine for long aging
Henri Bourgeois includes heavily oaked wine in their range

76
Q

Describe the general history of Sancerre AOC and the grape(s) used

A

Produces white from Sauvignon Blanc only, and red & rosé from Pinot Noir only
Largest of the Central Vineyard appellations (and most commercially successful)
Historically planted to PN, but post-phylloxera was replanted to SB
From the 1950s onward, wines were successfully promoted, initially in Paris and then the rest of FR and around the world

77
Q

Describe the vineyards of Sancerre AOC
Moderating influences to the climate
Yields

A

Steep hilside slopes (200-400m), the river, and the nearby forests provide moderating influences against spring frost
Max yields set at 65 hL/ha for whites, 63 hL/ha rosé, 59 hL/ha red
While yields are high, SB can produce wines w/ sufficient flavor intensity at this level
For PN, reduced yields are req’d to produce flavor intensity

78
Q

Describe Sancerre white wines
Intensity & aromas
acidity
alcohol
quality & price
notable premium producers

A

Med intensity aromas of grapefruit and gooseberry
Med alcohol
High acidity
Rarely have new oak flavors
Good to Outstanding; Mid-price to premium, w/ a few super-premium (Didier Dagueneuau or François Cotat)

79
Q

What are the 3 main soil types in Sancerre AOC?
How does this affect the grapes/wine?

A

Caillottes: Very shallow soils (25-40mm) over limestone
The most aromatic wines that are 1st to be ready to drink but less bottle age potential
Terre Blanches: The same limestone and marl found in Chablis
Slow ripening. Includes some of Sancerre’s most famous vineyards
Produces the most structured wines that need long maturation before ready to drink
Silex: Flinty soils that accumulate heat and leads to early ripening
Produces wines w/ stony or smoky aromas

80
Q

Describe Pouilly-Fumé AOC
Grape(s)
Yields
Terroir compared to Sancerre and implications
How wine compares to Sancerre

A

Sauvignon Blanc only
Max yield 65 hL/ha, but SB can still produce sufficient intensity
Often flatter lands than Sancerre so much more prone to frost damage in Spring (wind machines used to protect)
Same soil range as Sancerre (Caillottes, Terre Blanches, Silex)
Wines are similar price and quality to Sancerre (G to O, Mid to premium)
Tends to be a little rounder and less aromatic than Sancerre
Often needs a little more time in bottle (6 mo to 1 yr) to really show

81
Q

Describe Reuilly AOC
Grape(s)
Yield(s)
Quality & price

A

(Smaller) AOC in the Central Vineyards
White wines from Sauv Blanc only
Red wines from PN only
Rosé from Pinot Gris and Pinot Noir
Same max yields as Sancerre: 65 hL/ha for whites, 63 hL/ha rosé, 59 hL/ha red
Typically Good to VG; inexpensive to mid-priced

82
Q

Describe Quincy AOC
Grape(s)
Yield(s)
Quality & price

A

(Smaller) AOC in the Central Vineyards
White wines from Sauv Blanc (min 90%) and Sauvignon Gris
Same max yield as Sancerre: 65 hL/ha for whites
Typically Good to VG; inexpensive to mid-priced

83
Q

Describe Menetou-Salon AOC
Grape(s)
Yield(s)
Vineyard location
Quality & price

A

(Smaller) AOC in the Central Vineyards
White wines from Sauv Blanc only
Red wines from PN only
Rosé from Pinot Noir
Same max yields as Sancerre: 65 hL/ha for whites, 63 hL/ha rosé, 59 hL/ha red
Vines are planted on gentle S-facing slopes, making them more vulnerable to frost than in neighboring Sancerre
Typically Good to VG; inexpensive to mid-priced

84
Q

What is the quality hierarchy in the Central Vineyards?

A

There is currently no cru system in the appellations of the Central Vineyards
However, individual sites are growing in importance with more and more producers releasing wines from single vineyards
Famous sites include Les Mots Damnés (Chavignol) and Les Belles Dames (both in Sancerre)

85
Q

What professional body promotes the wines of the Central Vineyards

A

BIVC
Bureau Interprofessionnel des Vins du Centre
This is separate from the organization that promotes the rest of the Loire, Interprofession des Vins du Val de Loire (aka InterLoire)
A professional organization that promotes wines of the Pays Nantais, Anjou-Saumur and Touraine

86
Q

What is the general structure of the wine industry in the Loire?

A

Family owned businesses continue to be very important. Many estates trace the # of generations who have tended vines/ made wine
There’s a flow of FR people from outside the valley choosing to change from large cities to set up wine production
Négociants re very important, selling 50% of all wine by volume
The top 10 account for 82% of all sales w/in négociant sector
Estates sell 41%
Co-ops sell 10%

87
Q

How has the distinction between négociants and estates changed over the years?

A

The lines have become somewhat blurred over last 20 years
Négociants have increasingly opted to vinify wines themselves rather than relying mainly on buying finished wine
The large négociant companies have wineries spread across the Loire from the Pays Nantais to Sancerre
Some have also purchased prestige estates
Equally, an increasing # of estates has a négociant side to their business. This was accelerated with recent frosts and hail damage when buying grapes, juice or wine can be a way to keep their clients and avoid financial problems

88
Q

What are the most important channels for Loire AOC wines?

A

Specialist wine retail and hospitality sector (just under 44% of all sales by volume)
Then supermarkets (36%)

89
Q

What % of LOIRE (total) wine is exported?
Top markets?
Which AOC(s)?

A

About 20% of wines are exported
Top markets are US, UK, GER
Sancerre outperforms all other still wine appellations by both volume and value, achieving a price that is nearly 1/2 as much again as the average price of all white wines

90
Q

What is the state of organic, biodynamic and natural wine in the Loire

A

There are a # of well-known proponents of organic and biodynamic vine growing
Nicolas Joly was the founder of the Renaissances des appellations/ Return to Terroir group, now a worldwide group of biodynamic producers (but with more producers in the Loire than anywhere else)
The total production of certified organic wine is below the FR average, but this is not surprising given the cool & damp climate
The Loire is also a center of natural winemaking, with wines often being produced as Vin de France

91
Q

What is the name for wines produced in Pays Nantais that follow stricter rules about lees aging?
Where must they come from/ how many places?
What yields?
What would be on the label?

A

Cru communaux
Grapes are grown exclusively in 1 of 10 delimited areas.
3 examples in book: Clisson, Gorges, Le Pallet
If grapes grown exclusively in one of these areas, that name can be added, ex: Muscadet Sèvre et Maine AOC Clisson
Lower max yield = 45 hL/ha (vs 65/70 Muscadet AOC, 55 hL/ha other 3 Muscadet AOCs)
Wines must be kept on lees longer (ex: 18 mo Le Pallet, 24 mo Clisson, Gorges) which adds cost; however, CANNOT be labeled as Sur Lie b/c they age LONGER than the AOC req’s for this term

92
Q

What has historically been the max yield for Muscadet AOC? What did it rise to and when? How does this compare to the 3 smaller AOCs in this area?

A

Max yield for Muscadet AOC is 65 hL/ha
Rises to 70 hL/ha for 2020 harvest
Other 3 AOCs (Muscadet Serve et Maine, Muscadet Coteaux de la Loire, Muscadet Cotes de Grandlieu) AND Muscadet Sur lie is limited to 55 hL/ha
Note: Cru Communaux are limited to 45 hL/ha

93
Q

What professional organization promotes wines of the Pays Nantais?
Anjou-Saumur?
Touraine?
Central vineyards?

A

Interprofession des Vins du Val de Loire
aka InterLoire represents Pays Nantais, Anjou-Saumur, Touraine
BIVC – Bureau Interprofessionnel des Vins du Centre – promotes the Central Vineyards

94
Q

What is Coulée de Serrant AOC?

A

A monopole in Savennières, owned exclusively and farmed biodynamically by Nicolas Joly, a figurehead of the biodynamic movement

95
Q

What famous monopole is in Savenniéres? What winemaker is associated with it?

A

Coulée de Serrant AOC, owned and farmed biodynamically by Nicolas Joly, a figurehead of the biodynamic movement

WSET D3 2023 (24 decks)

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