CH6 Loire Valley Flashcards

Question

What makes Anjou a place for botrytis-affected wines?

Answer 1

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

Answer 2

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

Answer 3

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

Answer 4

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

Answer 5

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)

Answer 6

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

Answer 7

Better canopy management Avoiding dense canopies, leaf removal

Answer 8

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

Answer 9

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

Answer 10

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

Answer 11

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

Answer 12

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

Answer 13

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

Answer 14

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

Answer 15

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

Answer 16

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

Answer 17

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

Answer 18

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

Answer 19

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

Answer 20

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

Answer 21

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

Answer 22

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

Answer 23

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

Answer 24

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

Answer 25

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

Answer 26

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

Answer 27

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

Answer 28

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

Answer 29

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

Answer 30

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

Answer 31

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

Answer 32

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)

Answer 33

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

Answer 34

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

Answer 35

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

Answer 36

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

Answer 37

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

Answer 38

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

Answer 39

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)

Answer 40

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

Answer 41

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

Answer 42

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

Answer 43

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

Answer 44

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

Answer 45

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

Answer 46

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

Answer 47

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

Answer 48

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

Answer 49

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

Answer 50

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

Answer 51

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

Answer 52

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

Answer 53

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

Answer 54

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)

Answer 55

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

Answer 56

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

Answer 57

(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

Answer 58

(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

Answer 59

(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

Answer 60

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)

Answer 61

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

Answer 62

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%

Answer 63

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

Answer 64

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

Answer 65

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

Answer 66

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

Answer 67

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

Answer 68

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

Answer 69

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

Answer 70

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

Answer 71

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