CH7 Rhône Valley Flashcards
Compare the Northern Rhône to the Southern Rhône
Climate
Grape(s)
Ha
Distance of vineyards from Rhône
Distance btw regions
Northern Rhône
Continental climate
Predominantly Syrah
Some white wines also made, w/ Viognier, Marsanne and Roussanne
Approx 4000 ha
Vineyards typically close to the Rhône
Mainly made up of several clearly defined AOCs (cru)
Southern Rhône
Mediterranean climate
Planted w/ several significant varieties, especially Grenache Noir, Syrah (like N), Cinsaut, and Mourvèdre
These make red, and in a few places, rosé wines
Some whites, usually blends based on Grenache Blanc
Approx 66,000 ha)
Vineyards often considerable distance from the Rhône
Both individual AOCs AND large volumes of basic Côes du Rhône AOC and IGP wine
The 2 regions are separated by a gap of 50km/ 30mi were relatively few grapes are grown
What % of total Rhône Valley wines is produced by the Côtes du Rhône AOC and Côtes du Rhône Villages AOC?
What % is AOC vs IGP
Together they produce around 60% of all wine produced in the Rhône as a whole
AOC 70%, IGP 30%
What % of Rhône wine is certified organic?
Approx 8% certified organic
What is the % breakdown among red, white and rosé wines in the Rhône?
about 74% red
About 16% rosé
About 10% white
Describe the Syrah grape in the Rhône
Vigor
Vine training and why
Susceptibility
Vigorous —> needs careful training and tying to protect it from the Mistral wind in both N & S Rhône
On steep slopes in N, individual plants are often tied to 1 or 2 poles as trellising is not possible, adding to cost
Susceptibly to mites and botrytis bunch rot; Additionally Syrah decline or disorder in which leaves turn red and graft point breaks up (vine dies)
Only black grape used in N Rhône crus
Describe N Rhône red wines
Syrah is the only black gape used
Typically deep ruby in color
M to Pronounced intensity of aromas & flavors of violet, plum (red plum in cooler years & sites, black plum in warmer yrs/sites), blackberry, w/ black pepper and herbal notes
Acidity and tannins range from M to High
Syrah adds structure, fruit and color to S Rhône blends
Describe Grenache Noir in the Rhône
Yield
Climate
Ripening
Vigor
High yielding
Needs warm climate to ripen
Late ripening —> can be affected by early autumn rain
Grows upright, so suitable of bush training
Vigorous, so pruned short to contain this
Does well on dry, low fertility soils
Accumulate sugar quickly, which can be an issue for dry wines but is good for Vin Doux Naturel
What diseases/blights is Grenache Noir prone to?
What resistance?
Prone to coulure, fungal diseases downy mildew, phomopsis and botrytis bunch rot
Also prone to bacterial necrosis or bacterial blight, a disease that kills leaves and shoots and eventually the plant; combatted by planting only disease-free stock and avoiding contamination from pruning tools
Good drought resistance
What does Grenache contribute to S Rhône red blends?
Pale ruby color
Ripe red fruit (strawberry, red plum, red cherry)
Spicy and herbal notes
High alcohol
Low to Med tannins
Low acidity
Describe Mourvèdre in the Rhône
Budding & ripening
Preferred climate
Yields
Drought resistant?
Winemaking challenge
Late budding
Late ripening
Thrives in warm to hot climates
Needs high temps at end of season to ripen fully; can be under-ripe if late summer is not hot
NOT drought resistant but requires small but regular amounts of water (can come, for example, from deep calcareous soils that store water)
Low yields
Prone to reduction
Describe disease susceptibility of Mourvèdre in the Rhône
Prone to mites, leafhoppers and sour rot (a disease that affects ripening bunches due to insect or bird damage to grapes which can then become prone to bacteria & fungi)
What is “sour rot”?
A disease that affects ripening bunches due to insect or bird damage to grapes
Damage can then become prone to bacteria & fungi
Why is Mourvèdre often exposed to O2?
It is strongly prone to reduction, and therefore care has to e taken to make sure the must has adequate access to O2
What does Mourvèdre contribute to Rhône blends?
Deep ruby color
Intense aromas of blackberries, blueberries and violets
High alcohol
Firm tannins
Describe Cinsaut in the Rhône
Budding
Yields
Susceptibility
Main style (s) used for
Also spelled Cinsault
Late budding
High yielding — to produce high quality wine, must be restricted
Can suffer from chlorosis on lime soil
Prone to esca, eutypa, mites and grape moths
Highly suitable for early drinking reds and rosé
What does Cinsaut contribute to red blends in the Rhône
typically used as a small part of red blend
Typically made in a way that preserves its fruit flavors (mid-range fermentation temps, aged briefly in SS)
Contributes light ruby color, M to M+ intense areas of fresh red fruit (raspberry, red cherry)
High alcohol
Low to M tannins
Describe Viognier grapes in the Rhône
Budding
Vine training & why
Yields and why
Harvest timing
early budding —> prone to spring frost
Normally grown on trellis or poles to prevent wind damage
Yields tend to be low and unpredictable, due to
Low flowering & fruit set (coulure) reducing returns
Picking must be judged very accurately as fruit needs to be fully ripe to have typical pronounced aromas
However, if grapes left too long, they lose flavor and acidity, and rapidly gain sugar, resulting in unbalanced wines that lack flavor
Describe Viognier wines in the Rhône
Color
Aromas/ Fl
Acidity
Alcohol
Med lemon
Pronounced aromas & flavors of honeysuckle, apricot, peach
M. To High alcohol
Low acidity
Up to 20% is allowed in some of the N Rhône reds
Describe Marsanne grapes in the Rhône
Budding
Vigor and yield
Soils and best locations
Susceptibilities
Late-budding —> helps avoid spring frost
Vigorous
Productive —> to produce high quality wines yields must be kept low to reduce amount of fruit
Performs best on stony and low-fertility soil (helps keep yield low) —> does well on slopes of N Rhône
Prone to powdery mildew, mites and botrytis
Describe Marsanne wines in the Rhône
Color
Aromas
Acidity alcohol body other
Style
Medium lemon, sometimes gold color
Low intensity honeysuckle, lemon, apricot
Oily texture
Medium acidity
Full body
M to High alcohol
Can be varietally made or blended w/ Roussanne in the N Rhône
In S Rhône it is usually part of a blend
Describe Roussanne grapes in the Rhône
Budding
Vigor and yield
Soils and best locations
Susceptibilities
Late-budding —> avoid spring frost
Grows best on low-fertility, well-drained soils
Poor wind resistance —> sites must be carefully chosen
Variable in amount of fruit production (due to coulure); very susceptible to powdery mildew, botrytis, mites —> lowers yields, requires add’l vineyard work —> $$$
More difficult to grow than Marsanne so less commonly grown
Describe Roussanne wines in the Rhône
Color
Aromas
Acidity
Alcohol
How structure comp to Marsanne
Style
Medium lemon, sometimes gold color
M to M+ intensity aromatics of pear w/ herbal notes
M to M+ acidity
M to high alcohol
Similar in color and structure to Marsanne but wines tend to age quicker
In the Rhône Valley, normally blended w/ other varieties, especially Marsanne in N. Rhône and Clairette and Grenache Blanc in the S, although single varietal wines are made in both
Describe Grenache Blanc grape in the Rhône
Budding & implications
Resistance & susceptibility
Style(s)
Early budding, but only occasionally a problem w/ spring frost since it is mostly grown in S FR and ESP
Good wind resistance
Prone to coulure, fungal diseases (downy mildew, phomopsis, botrytis), bacterial necrosis or bacterial blight
Grown almost exclusively in the S. Rhône (vs N)
Mainly used to produce dry white blends and also a little Vin Doux Naturels
Describe Grenache Blanc wines in the Rhone
Style(s)
General profile (intensity, aromas, alcohol, acidity)
Mainly used to produce dry white blends and also a little Vin Doux Naturels Contributes low intensity ripe green fruit and some floral notes
High alcohol
Low acidity
Describe Clairette grape in the Rhône
Ripening —> implications
Vigor
Best soils
Resistance & susceptibility
Late ripening —> can be prone to early autumn rains
Grows well in low fertility, dry soils —> well suited to S. Rhône and it’s low rainfall
Vigorous white variety —> needs to be pruned short and have excessive buds removed
Grows upright and is relatively wind-resistant w/o staking
Needs careful handling in winery b/c oxidizes easily
Describe Clairette wines in the Rhône
Where grown
Aromas/fl
Acidity
Alcohol
Principally goes into white blends in S Rhône
Adds freshness and fruit, w/ white flower, fennel, apple, grapefruit
High alcohol
Low to M(-) acidity
Describe the Bourboulenc grape in the Rhône
Ripening
Skin’s & implications
Late ripening white variety
Loose bunches and thick skins —> resistant to botrytis so late ripening less of a problem
Grows well in warm, dry locations —> suited to S Rhône
Describe the Bourboulenc wine in the Rhône
Flavor
Acidity
Alcoholic
Typically used in white S. Rhône blends
Contributes lemon flavor
M+ acidity
M alcohol
Describe the general winemaking preferences in the Rhône
Ferment & maturation vessels
Why
Preference for concrete vats for fermentation (although SS and large wooden vessels are also used)
Small & large wooden vessels for maturation
Grenache Noir is prone to oxidation and premature loss of color if exposed to too much O2, so typically fermented & aged in concrete vats or SS tanks
Syrah is prone to reduction so has to be pumped over more often and is often aged in oak to provide gentle oxidation, adding cost
Some high quality producers in N Rhône use a proportion of NFRO barrique, but less prevalent now than in the ‘90s
Describe the production of red cru-level wines in the Rhône
Harvest
Reception
Vessels
Grapes harvested by hand, transported in small crates, ensuring whole, unbroken bunches
Grapes de-stemmed, chilled or cold soaked 1-3 days to extract color
Alternatively, grapes may be left as whole bunches (or partly de-stemmed) and vinified as such to promote more intense aromatics
Ferment in SS, large concrete tanks, or open top wood fermenters
May choose ambient or cultured yeast
Ferment generally warm to enhance extraction of color/flavor/tannin
Masceration on skins may last for 20-30 days w/ punch-down, pump-over, or rack and return (again for extraction)
Typically 12-24mo maturation before bottling,
often large oak vessels for Grenache
Small barrels for Syrah and Mourvèdre, typically w/ 20-30% new
Describe production of inexpensive, high-volume red wines in the Rhône
Grapes typically harvested by machine
Some grapes will be crushed in the process, so need to process quickly to avoid bacterial infection
Hand picking and carbonic maceration is an option for some to enhance color and fruit intensity and produce wines w/ low tannins, suitable for early drinking
Large producers may use flash détente or thermovinification to gain a low-tannin, fruity style quickly
Cultured yeast typical to ensure quick, reliable ferment to dryness
Ferment at mid-range temps to retain fruit flavors and avoid extraction of high levels of tannin
Maceration times short (avoid extraction)
Wine stored in SS for a few mo before bottling
Describe rosé winemaking in the Rhône
Typically short maceration where grapes are pressed after cold maceration on the skins for 12-48 hours
While this is often referred to as saignée, in this case the idea is to make only rosé (not a bi-product of red)
Maceration period provides depth of color, flavor intensity, and light tannins
Fermentation is then completed as if a white wine
Typically aged in oak or concrete vats or SS
Some will age in old small oak barrels for texture
Describe white winemaking in the Rhône
Most fermented at mid-range temps to retain fruit
MLF/C sometimes avoided to retain natural acidity
Most aged in large old oak or SS
Natural full body of white Rhône varieties means lees stirring sometimes avoided, thought some do it for yet fuller-bodied style (e.g. M Chapoutier’s Hermitage
Some matured in oak, adding a layer of complexity
Occasionally also fermented in oak for better fruit-oak integration
Both fermenting and maturing in small oak barrels adds $$$
Describe the general growing environment and grape growing in the N Rhône
Climate and implications
Distance from N to S of N Rhône
Location of vineyards -> implications
Moderate continental climate w/ cold winters, warm summers, adequate rainfall mostly in AU & WI
Cold Mistral wind blows from N
Reduces fungal disease
Decreases vine vigor —> leads to lower yields & higher concentration but lower production
Distance between most N and farthest S vineyards is 65km/ 40mi —> can lead to better ripening in the S of N Rhône
Better vineyards on steep slopes that increase the interception of sunlight and promote better drainage
However, most work has to be done by hand —> $$$
How is the fruit in the better vineyards of the N Rhône harvested? Why? Implication(s)
Better vineyards are on steep slopes, requiring hand harvesting
This results in raising costs
What wind blows in the Rhône?
Is it good or bad?
The Mistral
Can be + / -
Reduces fungal disease
Decreases vigor
Leads to lower yields, higher concentration, but lower production
What is the distance from the N to the S of the N Rhône? What implications?
Approx 65km/ 40mi
Can result in better ripening in the S part of the N Rhône
Name the appellations of the N Rhône from N to S and their associated wine style
Côte-Rôtie AOC, Red Syrah (up to 20% co-ferment Viognier)
Condrieu AOC, 100% Viognier
Château-Grillet AOC, Viognier
Saint-Joseph AOC, nearly 90% of wines are red (small proportion of Marsanne & Roussanne are allowed, but rare)
Hermitage AOC, Red Syrah, whites of Marsanne / Roussanne
Crozes-Hermitage AOC
Cornas AOC
Saint- Péray AOC
Describe Côte-Rôtie AOC
Location
Wine style(s)
Location of vineyards
Terroir
Vine training
Northernmost AOC of N Rhône (and Rhône in general)
Small, producing only red wines
Vineyards on steep slopes, often terraced, mostly face E & SE, making for high sunlight interception and shelter from winds (Mistral) from the N
High levels of sunlight & heat, rapid drainage, and poor, stony soils result in fully ripe grapes
Steep slopes = most work done by hand + erosion a problem
Many vines on terraces, which need to be repaired
Vines often single or double-Guyot trained and tied to one or 2 poles (known locally as échalas)
What aids ripening in the Côte-Rôtie?
Vineyards on steep slopes that often face E or SE —>
High levels of sunlight & heat, rapid drainage, and poor, stony soils
What are échalas?
“Staked vines” mostly used in the regions of Côte-Rôtie, Priorat, and Mösel
Used in windy areas to protect vines w/o presence of wires (as in trellising) which obstruct movement of shoots
Typically only used on very steep areas that cannot be cultivated mechanically
What is the name for the staked vine training used in Côte-Rôtie?
- Échalas
What is the trend for plantings in the Côte-Rôtie? Why?
Change in ha, when
What changed and who involved
Quality and price of wines now
Plantings had fallen to just 70ha in the early ‘70s because of lack of commercial interest and the hard work involved in production
Appellation was revived by Etienne Guigal and his son Marcel, and their single-vineyard Côte-Rôties and the high scores given to these wines by Robert Parker
Initial vineyards include: La Mouline and La Landonne (part of the “LaLa’s)
Now 250ha planted
Wines typically VG to O quality, premium and super-premium $
Who was involved in revitalizing Côte-Rôtie?
Robert Parker giving high scores to wines
Etienne Guigal and his son Marcel with their single-vineyard wines, including La Mouline and La Landonne
Describe the style of wine that is made in Côte-Rôtie
Style (type) of wine(s)
How propagated
Planting densities
Max yield(s)
All wines are red, made from Syrah and up to 20% Viognier
In practice, Viognier is often 0% and normally not > 8%
Typically propagated by mass selection, w/ rootstock 3309
Regarded as relatively productive and vines produce grapes w/ a good color depth
Planting densities ~10K/ ha, creating competition between vines, reducing yields, and producing concentrated fruit in the wines
Max yield 40 hL/ha
Describe winemaking in Côte-Rôtie
When both Syrah and Viognier are used, must be co-fermented
Emphasis on aromatic potential of wines, w/ most choosing to de-stem and then cold-soak fruit, but usage of stems in ferment is increasing
Warm ferment typical, for full extraction
Where Viognier is used, it adds floral and fruity aromas
Natural yeast frequent (terroir)
MLF/C takes place in cask
Maturation either small barrels (usually 225L barriques) or large wooden vessels, w/ demi-muids of 500-600L being favored for less overt oak notes
