CH7 Rhône Valley Flashcards
1
Q
Compare the Northern Rhône to the Southern Rhône
Climate
Grape(s)
Ha
Distance of vineyards from Rhône
Distance btw regions
A
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
2
Q
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
A
Together they produce around 60% of all wine produced in the Rhône as a whole
AOC 70%, IGP 30%
3
Q
What % of Rhône wine is certified organic?
A
Approx 8% certified organic
4
Q
What is the % breakdown among red, white and rosé wines in the Rhône?
A
about 74% red
About 16% rosé
About 10% white
5
Q
Describe the Syrah grape in the Rhône
Vigor
Vine training and why
Susceptibility
A
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
6
Q
Describe N Rhône red wines
A
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
7
Q
Describe Grenache Noir in the Rhône
Yield
Climate
Ripening
Vigor
A
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
8
Q
What diseases/blights is Grenache Noir prone to?
What resistance?
A
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
9
Q
What does Grenache contribute to S Rhône red blends?
A
Pale ruby color
Ripe red fruit (strawberry, red plum, red cherry)
Spicy and herbal notes
High alcohol
Low to Med tannins
Low acidity
10
Q
Describe Mourvèdre in the Rhône
Budding & ripening
Preferred climate
Yields
Drought resistant?
Winemaking challenge
A
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
11
Q
Describe disease susceptibility of Mourvèdre in the Rhône
A
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)
12
Q
What is “sour rot”?
A
A disease that affects ripening bunches due to insect or bird damage to grapes
Damage can then become prone to bacteria & fungi
13
Q
Why is Mourvèdre often exposed to O2?
A
It is strongly prone to reduction, and therefore care has to e taken to make sure the must has adequate access to O2
14
Q
What does Mourvèdre contribute to Rhône blends?
A
Deep ruby color
Intense aromas of blackberries, blueberries and violets
High alcohol
Firm tannins
15
Q
Describe Cinsaut in the Rhône
Budding
Yields
Susceptibility
Main style (s) used for
A
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
16
Q
What does Cinsaut contribute to red blends in the Rhône
A
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
17
Q
Describe Viognier grapes in the Rhône
Budding
Vine training & why
Yields and why
Harvest timing
A
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
18
Q
Describe Viognier wines in the Rhône
Color
Aromas/ Fl
Acidity
Alcohol
A
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
19
Q
Describe Marsanne grapes in the Rhône
Budding
Vigor and yield
Soils and best locations
Susceptibilities
A
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
20
Q
Describe Marsanne wines in the Rhône
Color
Aromas
Acidity alcohol body other
Style
A
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
21
Q
Describe Roussanne grapes in the Rhône
Budding
Vigor and yield
Soils and best locations
Susceptibilities
A
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
22
Q
Describe Roussanne wines in the Rhône
Color
Aromas
Acidity
Alcohol
How structure comp to Marsanne
Style
A
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
23
Q
Describe Grenache Blanc grape in the Rhône
Budding & implications
Resistance & susceptibility
Style(s)
A
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
24
Q
Describe Grenache Blanc wines in the Rhone
Style(s)
General profile (intensity, aromas, alcohol, acidity)
A
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
25
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
26
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
27
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
28
Describe the Bourboulenc wine in the Rhône
Flavor
Acidity
Alcoholic
Typically used in white S. Rhône blends
Contributes lemon flavor
M+ acidity
M alcohol
29
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
30
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
31
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
32
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
33
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 $$$
34
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 —> $$$
35
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
36
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
37
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
38
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
39
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)
40
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
41
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
42
What is the name for the staked vine training used in Côte-Rôtie?
- Échalas
43
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 $
44
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
45
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
46
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
47
Describe the wines of Côte-Rôtie
Red Syrah, w/ up to 20% co-fermented Viognier (usually 0, or 0-8%)
Known for pronounced aromas
Typically softer and less full-bodied than other top (N Rhône) appellations Hermitage and Cornas
Typically VG to O, premium to super-premium price
48
Describe Condrieu AOC
Closer to N end of N Rhône
Must be 100% Viognier
Max yield 41 hL/ha ensuring M to pronounced flavor intensity
River turns SW —> vineyard are often S-facing, enhancing fruit ripening
Vines grown on steep, low fertility, rocky slopes, often terraced vineyards w/ soil erosion and wind challenges
49
Describe Château-Grillet AOC
Single Estate
3.5ha
Surrounded by (the also small, 197ha) Condrieu AOC in N Rhône
Viognier only
50
Describe winemaking in Condrieu AOC
Most is fermented in SS or large wooden vessels, but w/ a few producers using more expensive, small barrel that produces wines w/ enhanced texture and flavor
MLF/C is producer choice, but typically carried out
Typically lees aged for 10-12 mo, often w/ stirring
51
Describe the style, quality and price of Condrieu AOC
Viognier 100%
Typically has MLF/C
Typically 10-12 mo lees w/ stirring
VG to O quality
Premium to super-premium price
They are the model for high quality Viognier worldwide
52
Describe Saint-Joseph AOC
Location
Max yield
Long appellation that runs from Condrieu to Cornas, nearly the entire length of the N Rhône wine region (50km/ 30mi)
Historical heart of region is around lieu-dit (named site) Saint-Joseph at the S end, opposite Tain L’Hermitage
Appellation extended in 1994, which included some sites not on hillsides that normally produce lower quality wines
Max 40 hL/ha
53
Describe winemaking in Saint-Joseph AOC
While Marsanne and Rousanne are allowed in small proportions in the red wine (made of Syrah), it is rare
SS and large wooden tanks are most common ferment vessels
Aging is generally in larger wood tanks or large barrels and occasionally barriques
54
Describe the style, quality, and price of Saint-Joseph AOC wines
Primarily red (90%) Syrah, w/ small proportion of Marsanne and Roussanne allowed but that’s rare
Whites are a combo of Marsanne & Roussanne
Wide range of quality and price, from good quality at mid-price to outstanding at premium & super-premium price
55
Describe Hermitage AOC
On hill of Hermitage, producing wines since Greco-Roman era
Located above town of Tain L’Hermitage
Most famous N Rhône appellation, named after 12th century crusader turned hermit, Gaspard de Stérimberg
Small (137ha), virtually all planted, w/ 1/3 devoted to white
Left bank of river as it flows S
S-facing slope, catching sun and having protection from cold Mistral
Hot dry vineyards w/ thin, stony soils —> wines w/ pronounced flavor intensity, high tannins, longevity
Erosion a constant problem
Vineyards terraced —> much hand-work —> increase $$$
56
What is the story behind Hermitage AOC?
Named after 12th century crusader turned hermit, Gaspard de Stérimberg
57
Where are the most famous Syrah climats in Hermitage AOC? Why? One example?
At the W end of the hill
This area records the highest temps
One example is Le Méal
58
What are the max yield(s) in Hermitage AOC?
40 hL/ha red
45 hL/ha white
These are seldom achieved
Many producers have old vines, giving low yields and highly concentrated wines
59
Describe red winemaking in Hermitage AOC
Traditional
Syrah grape
A proportion of stems is often included in ripe vintages
Warm temps for max extraction of flavors & tannins
Lengthy oak aging (typically 12-18mo)
A proportion of new oak is common but not always used
M to large wooden vessels are common
60
Describe white winemaking in Hermitage AOC
Typically blend of Marsanne w/ some Roussanne, or pure Marsanne
Ferment either in old wood vats, new or old oak barrels, or SS
Maturation in Oak, w/ minority proportion being new, or SS, depending on producer style
Typically aged on lees fro 10-12 mo
After long bottle aging, the best wines can develop rich, creamy and nutty flavors w/ outstanding complexity
In addition, in very ripe years a rare Vin de Paille is made (sweet wine made by drying the grapes off the vine)
61
What is Vin de Paille?
A sweet wine made by drying the grapes off the vine in very ripe years, in Hermitage AOC
62
What are the majority producers in Hermitage?
The holdings are dominated by the négociant houses of Chapoutier and Jaboulet, w/ significant holdings owned by the co-operative Cave de Tain (owns 15% of appellations), and by Jean-Louis Chave
63
What is the name of the sweet wine that is made in Hermitage in ripe years?
- Vin de Paille
64
In Hermitage, what producer is a pioneer in focusing on individual parcels? In supporting blending across the appellation?
Chapoutier has pioneered an approach focusing on individual parcels
Chave is a long-standing supporter of blending across the appellation
65
What is the typical quality and price of Hermitage AOC?
For both Red & White, typically VG to O;
Mostly super-premium price
Reds in particular are a model of the world’s must structured and long-lived Syrah wines
66
Describe the Crozes-Hermitage AOC
Location and size
Climate
How different areas differ
Largest of the N Rhône appellations (nearly 1700ha)
Left bank of Rhône
Surrounds town of Tain L’Hermitage and the hill of Hermitage, extending almost equally to N, E, and S of these
N end is continental w/ marked Alpine influences; can be extremely cold in WI w/ strong Mistral influence. Long growing season, high diurnal range, resulting in wines w/ moderate sugar and retained acidity
S sector is more temperate, although there can be heavy rainfall in late AI thru WI
67
What is the largest appellation in the N Rhône?
- Crozes-Hermitage AOC
68
When was Crozes-Hermitage AOC created?
When and how was it extended?
Created in 1937
Extended in 1956
As in Saint-Joseph, the extended area included some sites not on hillsides that normally produce lower quality wines
There is a difference between the relatively steep slopes to the N of Tain, and the flatter vineyards to the S which used to be dominated by orchards
69
Compare Crozes-Hermitage to Hermitage
Generally deeper, more fertile soils than neighboring Hermitage
Resulting wines have lower concentration, though the max yield is restricted to 45 hL/ha (not high, but still more than the 40 hL/ha in Hermitage)
On flatter land, so machine harvesting is possible, reducing cost
70
Describe winemaking in red Crozes-Hermitage AOC
Traditional fermentation on skins is common in wines intended to be aged
While Carbonic and Semi-carbonic maceration can be used to enhance the fruitiness of some wines meant to be drunk young, it is rare today
Destemming is widely practiced, w/ fermenation mainly in concrete tanks or SS
Maturation is in same vessels as ferment, or large oak vessels
71
Describe the white wines of Crozes-Hermitage
What % production
Make up 9% of production
Made from Marsanne and Roussanne, w/ more of former planted
Top examples will be aged in old wood, and occasionally a promotion of new barrels
72
What is the quality and price of Crozes-Hermitage wines?
For reds, much of the appellation produces mid-priced, good to VG wines
There are also a # of premium-priced, high quality wines, pioneered by Jaboulet’s Domaine de Thalabert
The whites are mainly G to VG and mid-priced to premium, with some outstanding wines
73
Describe Cornas AOC
Location and size
Climate
grape(s) used
Max yield
The most southerly of the N Rhône appellations for RED wine production
A natural S and E facing amphitheater w/ some steep slopes
A warm Mediterranean climate, w/ good protection from cold winds (Mistral) and excellent aspect mean this is often the first Syrah picked in the N Rhône
Only red wine is made w/in AOC and must be 100% Syrah
Max yield = 40 hL/ha
Only 145 ha, mainly planted
74
Describe the wines of Cornas AOC
Have a reputation for tannic intensity
Some producers use small barrels to soften tannins, current trend is back toward robust, long-lived wines
Typically VG to O, premium and super-premium
75
Describe Saint-Péray AOC
Location & soils
Grape(s)
Yield(s)
The most S of N Rhône appellations
Slightly cooler climate than its immediate neighbors
Devoted to white wines grown on limestone and granitic soils, —> ensuring good water-holding capacity and drainage
Marsanne accounts for vast majority of plantings w/ some Roussanne
Max yield 45 hL/ha
76
Describe winemaking in Saint-Péray AOC
Fermented in SS or oak barrels
Aged in same ferment barrels or in large old oak vessels
Higher quality typically aged on lees for 10-12 mo
Some producers choose to stir the lees to add body to wines
77
Describe the wines of Saint-Péray AOC
Marsanne (mainly) and Rousanne (whites only)
Typically neutral vessel for ferment and maturation
Higher quality will have lees age (10-12 mo, some stirred)
Typically G to VG, Mid-to premium-priced
There is some traditional method sparkling wine made from same varieties but this is rare
78
Describe Collines Rhodaniennes IGP
Means “hills of the Rhône”
Is used for red, white and rosé wines made from grapes grown outside of the AOCs in the N Rhône
Higher yields are allowed (max 80 hL/ha)
Allows producers to make wines from other grape varieties than those allowed by AOC rules
For top producers in the N Rhône cru to offer less expensive wines than their AOC wines, typically mid- to premium priced
79
Describe the growing environment in the S Rhône
Warm, Mediterranean climate w/ mild winters ad very warm, dry summers
Rainfall adequate for grape growing
Drought is increasingly a problem though
Irrigation is permitted if drought is severe w/in strict rules (proof of water stress req’d, not allowed after véraison, under no circumstances can irrigation be used to exceed max yield)
80
What key differences are there in the land of the S Rhône vs N Rhône?
Implications?
The land is flatter in the S Rhône
Therefore, there is little protection from the Mistral wind
As a result, low bush-trained vines are common for suitable varieties, esp Grenache Noir, the most planted in S
Syrah is usually grown tied to wires on trellises to protect from wind
81
What is the hierarchy of appellations in the S Rhône?
Cotes du Rhône AOC
Cotes du Rhône Villages AOC
Cotes du Rhône Villages AOC + named village, currently 22 (eg, Côtes du Rhône Villages AOC Séguret
Individual appellations for the top villages of the S Rhône, known as cru (eg, Châteauneuf-du-Pape AOC, Gigondas AOC, Cairanne AOC, etc)
Outside of this hierarchy, there are other appellations such as Ventoux
82
Describe the general regulations for AOC red, rosé and white wines of the S. Rhône
Typically for reds, they are Grenache Noir-dominant blends w/ Mourvèdre and Syrah, along w/ other permitted varieties such as Carignan and Cinsault
Distinguish between principal, complementary (i.e. the main blending varieties) and other permitted varieties
State the total min proportion of principal (and, where applicable, complementary) varieties which must be used
Some AOCs distinguish between a min % of a variety in the vineyard and in the final blend, giving the producer some flexibility (ex: CdR AOC req’s 70% principal varieties in vineyard but only 60% in final blend)
83
Describe the Côtes du Rhône AOC
Vast appellation
Covers all vineyard land suitable for grape growing in the S Rhône (except for “other Rhône Appellations such as Ventoux, Costières de Nîmes, Luberon, Grignan-les-Adehémar),
In principle, covers the N Rhône too, but in practice, mostly comes from S as producers in N can usually sell wine under more valuable appellations
2nd largest appellation by ha planted in FR, after Bordeaux
84
What are the principal varieties, other permitted varieties, and max yields for red, rosé and white wines in Côtes du Rhône AOC
Red and rosé
P: Grenache Noir, Mourvèdre, Syrah. Together they must make up a min of 60%; if from S Rhône (as most are), Grenache Noir must be a min 30% and combo of Mourvédre and Syrah a min of 20%
Other: Many local minor varieties permitted, including Carignan and Cinsault
Max yield 51 hL/ha
Whites
P: Bourboulenc, Clairette, Grenache Blanc, Marsanne, Roussanne, Viognier together must make up 80%
Others: many local minor varieties permitted including Piquepoul Blanc
Max 51 hL/ha
85
How do the regulations change from Côtes du Rhône Villages AOC from Côtes du Rhône AOC
Red wines have similar rules but require the final blend to be min 66% of at least 2 of the 3 principal varieties (Grenache N, Mourvèdre, Syrah) and must include Grenache Noir
Max yields are 44 hL/ha (vs 51)
86
How do max yields progress through the hierarchy of S Rhône
Cotes du Rhône AOC
Cotes du Rhône Villages AOC
Cotes du Rhône Villages AOC + named village
Cru
Cotes du Rhône AOC 51 hL/ha
Cotes du Rhône Villages AOC 44 hL/ha
Cotes du Rhône Villages AOC + named village 41 hL/ha
Cru 36-38 for red wines of other villages, 35 hL/ha for CndP
87
Describe the red Côtes du Rhône AOC wines
Typically M intensity ruby
M intensity red plum and blackberry fruit
No oak flavors
M acidity
M tannin (or low if carbonic maceration)
M alcohol
Good quality and inexpensive price
88
Describe Gigondas AOC
When AOC granted
Elevation
Mitigating factor(s)
Blend of grapes
Quality & price
Well established appellation
AOC granted 1971
Vineyards up to 600m
In part, shaded by Dentelles de Montmirail mountains, reducing the temps in the a.m. —> extends maturation period and increased flavor
Slightly lower temps and cooling effects of Mistral
Final blend based on principal variety Grenache Noir (at least 50%) and at least one of Syrah or Mourvèdre
Typically G to VG and mid- to premium price
89
Describe Vacqueyras AOC
When AOC granted
Elevation
Mitigating factor(s)
Blend of grapes
Quality & price
AOC granted 1990
Not quite as elevated as Gigondas, rising 440m (vs 600)
Still gets diurnal variation, but not threatening ripeness in cool years
Final blend is based on Grenache Noir (at least 50%) and at least one of Syrah or Mourvèdre
Typically G to VG and mid- to premium price
90
Describe Vinsobres AOC
Location
Received AOC
Style of wine(s)
Blend
Location of vineyards and implications
Quality & price
Most northerly of S Rhône crus
Promoted to being separate AOC in 2006 (previously a named village in Côtes du Rhône Villages AOC)
Dominated by plantings of Grenache Noir, though more Syrah being planted, contributing flavor intensity, structure and color
Wines are exclusively red
Final blend based on Grenache Noir (at least 50%) and at least one of Syrah or Mourvèdre
Vineyards on S & SE facing slopes of 200-500M —> good sunlight interception, drainage, protection from Mistral
Typically G to VG, Mid- to premium-priced (more mid than Premium)
91
Describe Rasteau AOC
Received AOC
Style of wine(s)
Blend
Location of vines
promoted to AOC in 2010 for red wine
Produces red wine and small amount of VdN
Final blend is based on Grenache Noir (at least 50%) and at least one of Syrah or Mourvèdre
Vines planted on low S-facing slopes (100m) in a warm enclave, sheltered from the Mistral —> ripe, full-body wines
Irrigation allowed w/in set limit
92
Describe the wines of the Rasteau AOC
Most wine fermented in large vats, especially concrete, and matured in large oak vessels
Some higher quality Syrah is aged in small barrels, at add’l cost
Typically G to VG, mid- to premium price
93
Describe Cairanne AOC
Received AOC
General terrain
Style of wine(s)
Blend
New AOC, created 2015
Not as steep as Gigondas or as warm as neighboring Rasteau
Produces mainly red wines in a fruity and approachable style
Final blend based on Grenache Noir (at least 40%, lower than Rasteau, Vinsobres, Vacqueyras, Gigondas) and at least one of Syrah or Mourvèdre
Small amount of white wine produced has a reputation for high quality
94
Describe Beaumes-de-Venise AOC
Style
Received AOC
Main geographic element
Blend
Best known for VdN, has also included unfortified still reds since 2005
Most vineyards are on slopes, some slightly shaded by the Dentelles de Montmirail
Final blend based on Grenache Noir, which with Syrah must together make up 50%
95
Describe the history of Chateauneuf-du-Pape AOC
Origins
Early 1900s
Historic village and appellation
Was summer residence of Pope in 14th century when papacy had been relocated to nearby Avignon
Also historic in sense that in 1923 Baron du Roy of Château Fortia drew up a set of rules, the prototype for the first AOC in France, initially approved in 1936, to protect the name from being used by others outside the region
The rules delimited the region where the grapes had to be grown, stipulated the use of 13 grape varieties (18 if you count color variants of 5) and a min alcohol level of 12.5% abv w/o chaptalization (at the time, challenging)
96
What style(s) of wine allowed in Chateauneuf-du-Pape AOC
Grapes
Red and white wines
More than 90% of wine produced in red w/ rest white
Reds are principally Grenache Noir w/ Mourvèdre and Syrah
Whites are Grenache Blanc, Clairette, Bourboulenc and Roussanne
Note that Marsanne and Viognier (2 major grapes of N Rhône) are not allowed
97
What are the % rules for grapes in Chateauneuf-du-Pape AOC
There is no stipulation of the preincipal varieties and min % to be used
It is possible to make single varietal wines, such as Château de Beaucastel’s Châteauneuf-du-Pape Roussanne Vieilles Vignes
98
What is the size of Chateauneuf-du-Pape AOC
Soils and implications
Large AOC
More than 3k ha
Includes limestone, clay, sandstone, and sandy soils, w/ clay content being particularly helpful in its water-holding capacity in a region w/ dry summers
Large pebbles (galets roulés) radiate heat at night, adding to the warming effect
99
What are the average yields in Chateauneuf-du-Pape AOC
- Just under 30 hL/ha
100
How do wines of Chateauneuf-du-Pape AOC differ if grown on sandy soils vs larger pebbles?
Sandy soil wines are finer and lighter in style
Large pebble soil wines are more structured
101
Describe a red Chateauneuf-du-Pape AOC wine
M Ruby
M+ to pronounced intensity of ripe red plum and blackberry, w/ spice notes and sometimes new oak
M acidity
High alcohol
Vary from M(-) to High tannins depending on varietal mix, winemaking style, and vintage
B/c large appellation and many producers, range of quality varies
Majority is G to O, mid-priced to super-premium
102
Describe a white Chateauneuf-du-Pape AOC wine
What’s grape (s)
General winemaking and associated styles
Made from Bourboulenc, Clairette, Grenache Blanc, Roussanne and other local varieties
Some high quality wines fermented in oak barrels for add’l complexity while others prefer to preserve fruit freshness and primary fruit character
Matured either in tanks or oak barrels, occasionally w/ a proportion of new oak
Recent trend to make wines lighter, more floral and fresher
103
Describe Lirac AOC
Long-established AOC in S Rhône
Across the river from Châteauneuf-du-Pape
Makes mainly red wines and some rosés (like neighboring Tavel to the S) and whites
For reds, principal varieties are Grenache Noir, Mourvèdre, Syrah and Cinsault which together must make up min 90%
High sunlight hrs + well drained soils = good growing & ripening
104
Describe Tavel AOC
Grape(s)
Yield(s)
Reputation
Unique in Rhône valley in that it is dedicated to rosé
Lists 12 principal grape varieties (black & white), but the final blend must include Grenache Noir
None of the principal varieties may contribute >60% w/ rest being made up of the allowed 12
Max yield 46 hL/ha
Known as FR’s best rosé and well suited to gastronomy, but now challenged by paler Provençal styles
105
Describe the wines of Tavel AOC
Rosé, medium intensity pink-orange (darker than most rosé)
M to M+ intensity strawberry, raspberry
M+ to full body
M alcohol but at top end (e.g. 13.5%)
G to VG quality, Mid—priced to premium
106
What are the “satellite” appellations that surround the main Côtes-du-Rhône area of the S Rhône?
There are 7 total
The largest are: Costières de Nîmes, Grignan les Adhémar, Ventoux, Luberon
107
Describe Ventoux AOC
Size
Vineyard location
Altitude
Wine style (color)
1 of 7 Rhône “satellite” appellations
Large and increasingly planted in the SE of the S Rhône
On S & W slope below the high Mont Ventoux, an important cooling influence due to the cool are coming down from the mountain —> freshness in wine
Vines grown up to 450m
108
Describe Ventoux AOC grapes and rules (yield)
Principal varieties are Grenache Noir, Mourvèdre, Carignan, and Cinsaut for reds that together must be 50% of final blend (and at least 2 varieties must be included)
Up to 60 hL/ha max yield —> some light concentrations wines
Most wines G to VG and inexpensive to Mid-price, w/ a few premium
109
Describe Costières de Nîmes AOC
Location
Location of Vines
1 of 7 Rhône “satellite” appellations
Lies between the Rhône and E Languedoc; the SW limit of the Rhône region
Vines grown on SW-facing slopes —> good sunlight interception
Ventilated by breezes from the Med
110
Describe the grape(s) and rule(s) of Costières de Nîmes AOC
Almost 2/3 production is red, 1/3 rosé, small proportion white
Principal varieties for red wine are Grenache Noir, Mourvèdre and Syrah, which together or singly must make up a min 50% of final blend
Max 60 hL/ha
111
Describe Luberon AOC
Location
Location of vines
1 of 7 Rhône “satellite” appellations
In the SE of the Rhône Valley, borders on Provence
Vines planted on gentle slopes or flat land
112
Describe Luberon AOC grape(s) and rules
Quality & price
Principal varieties are Grenache Noir, Syrah, and Mourvèdre
Final blend must include at least 2 of these which singly or together must make up a min 50% of blend
Max yield for red is 55 hL/ha
Most wines are G to VG, inexpensive to mid-price w/ a few premium
113
Describe Grignan-les-Adhémar AOC
Location
Style(s), Quality, Price
1 of 7 Rhône “satellite” appellations
At N end of S Rhône
Produces mainly red blends, min 50% of principal varieties Grenache Noir and Syrah
Slightly lighter style than the areas to the S
Some white and rosé
G to VG, Inexpensive to mid-price
114
Describe IGP Rhône wines
In the S Rhône, in addition to AOC wines, IGP may be made from Rhône varieties or international varieties
EX: in department of Gard, home to Costières de Nîmes, Merlot is the 3rd most grown variety and CS is 5th
115
What is the relationship between N Rhône producers and those in the S Rhône?
While they are dealt with as separate wine-producing regions, from a commercial prospective, many major companies and the largest négociants are based in the N but operate across the region as a whole
Ex: Guigal, Jaboulet, and Chapoutier
Co-ops are much more important to the S than the N
Ex: Cellier des Princes (based in CndP);
Cave de Tain in Tain l’Hermitage important co-op, esp N Rhône where it sells around 40% of all Crozes-Hermitage
116
What percent of Rhône wines by volume are sold in FR vs export? Where are the wines sold in FR?
Key export markets?
Approx 33% export
Supermarkets 32%, speciality retail and hospitality 29%, and discounters 6%
Top export markets: USA, UK, Belgium
117
In the Rhône, what is the trend relative to négociants?
As the value of the wine has risen, more growers are making and bottling their own wines, rather than selling them to a négociant or taking them to a co-op
Ex: Côte Rôtie has over 50 growers undertaking their own bottling and has a higher ration of domaines relative to the # of négociants than many other communes
