Complete Profiles (Viti, SAT, Common Facts)

Question 1

Give an overview of the Albariño / Alvarinho grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 1

Viticulture
- Mid budding, Early to Mid ripening.
- Thick skinned.
- Medium vine vigour.
- Hazards prone to: Downy mildew, Powdery mildew, Mites.
- Common Regions: Rías Baixas (Spain), Vinho Verde (Portugal)

SAT
- Primary Aromas of: Stonefruit (Peach, Apricot). Citrus (Lemon, Grapefruit), Floral
- Secondary Aromas of: Yoghurt, Cream (Lees)
- Acid levels are: HIGH.
- Alcohol levels are generally: MEDIUM.

Other notable comments: In Vinho Verde it is blended

Question 2

Give an overview of the Barbera grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 2

Viticulture
- Noble grape.
- Early budding, Late ripening.
- High vigour
- Common Regions: Piedmont (Italy)
- Hazard tolerant of: Good disease resistance

SAT
- Primary Aromas of: Red Fruit (Cherry, Plum), Black Pepper.
- Acid levels are: HIGH.
- Alcohol levels are generally: MEDIUM.
- Tannin levels are: LOW to MED.

Question 3

Give an overview of the Cabernet Franc grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 3

Viticulture
- Noble grape.
- Early budding, Mid ripening.
- High vine vigour.
- Hazards prone to: Coulure.
- Common Regions: Loire Valley, Bordeaux - Libournais region (France)

SAT
- Primary Aromas of: Red Fruit (Redcurrent, Raspberry), Violet, Herbaceous, Leafy.
- Acid levels are: HIGH.
- Alcohol levels are generally: MEDIUM.
- Tannin levels are: MEDIUM.

Question 4

Give an overview of the Cabernet Sauvignon grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 4

Viticulture
- Noble grape.
- Late budding, Mid to Late ripening.
- Thick skinned.
- High vine vigour.
- Hazards prone to: Fungal diseases, Eutypa dieback, Esca, Powdery mildew
- Hazards tolerant of: Winter freeze (has hard wood).
- Common Regions: All over: Bordeaux (France), California (USA), South Australia (Australia), Chile

SAT
- Primary Aromas of: Violet, Black Fruit (Blackcurrant, Cherry), Menthol, Herbaceous.
- Acid levels are: HIGH.
- Alcohol levels are generally: HIGH.
- Tannin levels are: HIGH.

Question 5

Give an overview of the Carignan / Cariñena / Mazuelo grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 5

Viticulture
- Late budding, Late ripening.
- High vine vigour.
- Hazards prone to: Powdery mildew, Grape moths
- Hazards tolerant of: Phomopsis.
- Common Regions: Languedoc (France), Catalonia (Spain). Sardinia (Italy)

SAT
- Primary Aromas of: Black Fruit (Blackberry) - generally simple.
- Acid levels are: HIGH.
- Alcohol levels are generally: HIGH.
- Tannin levels are: HIGH.

Other notable comments: Blending component of Priorat wines (usually after Grenache - but can be 100%)

Question 6

Give an overview of the Carménère grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 6

Viticulture
- Noble grape.
- Mid budding, Late ripening.
- High vine vigour.
- Hazards prone to: Coulure.
- Common Regions: Colchagua Valley, Cachapoal Valley & Mapio Valley (Chile), Shandong (China).

SAT
- Primary Aromas of: Black Fruit (Blackberry), Herbaceous (Bell Pepper, - Eucalyptus).
- Secondary Aromas of: Spice, Roasted Coffee, Dark Chocolate (if Oaked).
- Acid levels are: LOW to MED.
- Alcohol levels are generally: HIGH.
- Tannin levels are: HIGH.

Other notable comments: *Known as ‘Cabernet Gernicht’ in China

Question 7

Give an overview of the Chardonnay grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 7

Viticulture
- Noble grape.
- Early budding, Early ripening.
- Thin skinned.
- Hazards prone to: Powdery mildew, Grapevine yellows, Coulure, Millerandage, Botrytis bunch rot.
- Common Regions: All over: Chablis (France), California (USA), Margaret River, Yarra Valley (Australia)

SAT
- Primary Aromas of: Green Apple, Citrus (Lemon, Lime), Stonefruit (Peach, Apricot) Tropical Fruit (Pineapple).
- Secondary Aromas of: Malo (Butter), Lees (Cream, Yoghurt, Bread, Brioche), Oak (Vanilla, Clove, Cinnamon, Coconut).
- Acid levels are: MED to HIGH.
- Alcohol levels are generally: MED to HIGH.

Question 8

Give an overview of the Chenin Blanc grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 8

Viticulture
- Noble grape.
- Early budding, Mid to Late ripening.
- High vine vigour.
- Hazards prone to: Spring frosts, Botrytis bunch rot, Powdery mildew, Esca, Eutypa dieback, Tendency to ripen unevenly
- Common Regions: Loire Valley (France), Swartland, Stellenbosch, Paarl (South Africa *known as Steen).

SAT
- Primary Aromas of: Green Apple, Lemon, Steely/Smokey
- Acid levels are: MED to HIGH.
- Alcohol levels are generally: MEDIUM.
- Made in dry to sweet styles (versatile)

Question 9

Give an overview of the Cinsaut / Cinsault grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 9

Viticulture
- Late budding, Mid ripening.
- Low vine vigour.
- Hazards prone to: Esca, Eutypa dieback, Mites, Grape moths.
- Hazards tolerant of: Extremely hot, dry climates
- Common Regions: Provence, Rhône, Languedoc (France), Swartland (South Africa), Itata Valley (Chile).

SAT
- Primary Aromas of: Red Fruit (Cherry, Raspberry).
- Acid levels are: MED to HIGH.
- Alcohol levels are generally: HIGH.
- Tannin levels are: LOW to MED.

Other notable comments: Known as ‘Hermitage’ in South Africa hence Pinot-tage

Question 10

Give an overview of the Gamay Noir grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 10

Viticulture
- Early budding, Early ripening.
- Thin skinned.
- Medium vine vigour.
- Hazards prone to: Sunburn, Botrytis bunch rot, Phomopsis, Esca, Eutypa dieback, Grapevine yellows, Grape moths.
- Common Regions: Beaujolais (France).

SAT
- Primary Aromas of: Red Fruit (Cherry, Raspberry, Plum), Black Fruit (Cherry).
- Secondary Aromas of: Semi-Carbonic (Kirsh, Banana).
- Acid levels are: MED to HIGH.
- Alcohol levels are generally: LOW to MED.
- Tannin levels are: LOW to MED-HIGH *Typically LOW for Nouveau and MED-HIGH for Cru wines

Question 11

Give an overview of the Gewürztraminer grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 11

Viticulture
- Noble grape.
- Early budding, Early ripening.
- High vine vigour.
- Hazards prone to: Virus diseases
- Hazards tolerant of: Fungal diseases esp. Botrytis bunch rot.
- Common Regions: Alsace (France), Alto Adige (Italy).

Other notable comments: *Savagnin family (mutation of Savagnin Rose)

SAT
- Primary Aromas of: Lychee, Stonefruit (Peach, Apricot), Rose, Spice.
- Acid levels are: LOW to MED.
- Alcohol levels are generally: HIGH.

Question 12

Give an overview of the Grenache Noir / Garnacha grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 12

Viticulture
- Noble grape.
- Early budding, Late ripening.
- High vine vigour.
- Hazards prone to: Downy mildew, Botrytis bunch rot, Phomopsis, Grape moths, Millerandage.
- Common Regions: Rhône Valley, Languedoc-Roussillon, Maury, Provence (France), Aragon, Priorat, Rioja (Spain), Sardinia (Italy).

Other notable comments: *High yielding variety / Commonly Bushvines

SAT
- Primary Aromas of: Red Fruit (Strawberry, Plub, Cherry), Spicy, Herbal.
- Acid levels are: LOW.
- Alcohol levels are generally: HIGH.
- Tannin levels are: LOW to MED.

Question 13

Give an overview of the Grüner Veltliner grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 13

Viticulture
- Noble grape.
- Mid to Late budding, Mid ripening.
- Thick skinned.
- High vine vigour.
- Hazards prone to: Downy mildew, Powdery mildew, Mites, Requires ample water
- Common Regions: Niederösterreich, Burgenland (Austria).

SAT
- Primary Aromas of: Citrus (Lemon, Lime), Green Apple, Stonefruit (Peach), Green Bean, White Pepper.
- Secondary Aromas of: Phenolics.
- Acid levels are: MED to HIGH.
- Alcohol levels are generally: MEDIUM.

Other notable comments: Tasting is hard to pick, quite neutral - higher phenolics are common, as is white pepper

Question 14

Give an overview of the Malbec / Côt grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 14

Viticulture
- Noble grape.
- Early budding, Mid ripening.
- High vine vigour.
- Hazards prone to: Spring frosts, Coulure.
- Common Regions: Mendoza - esp. Uco Valley (Argentina), Cahors, Bordeaux (France)

SAT
- Primary Aromas of: Violets, Black Fruit (Blackberry, Plum), Red Fruit (Plum), Floral, Herbal.
- Secondary Aromas of: Vanilla, Sweet Spice.
- Acid levels are: MED to HIGH.
- Alcohol levels are generally: MED to HIGH.
- Tannin levels are: MED to HIGH.

Question 15

Give an overview of the Mencía / Jaen grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 15

Viticulture
- Early budding, Early to Mid ripening.
- Thin skinned.
- Hazards prone to: Downy mildew, Powdery mildew, Botrytis bunch rot, Wind damage.
- Common Regions: Galicia, Castilla y Leon (Spain), Dão (Portugal).

SAT
- Primary Aromas of: Red Fruit (Cherry, Raspberry, Plum), Black Fruit (Blackberry), Floral, Herbal.
- Secondary Aromas of: Oak (Spice), Semi-Carbonic (Kirsh, Banana).
- Acid levels are: MED to HIGH.
- Alcohol levels are generally: MED to HIGH *especially HIGH if picked late.
- Tannin levels are: MED to HIGH. *MED(+) to HIGH in very premium examples from top producers.

Question 16

Give an overview of the Merlot grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 16

Viticulture
- Noble grape.
- Early budding, Mid to Late ripening.
- Medium vine vigour.
- Hazards prone to: Spring frosts, Drought, Coulure, Downy mildew, Leafhoppers, Botrytis bunch rot.
- Common Regions: Bordeaux esp. Right Bank, Languedoc (France), California (USA), All over (Italy), Central Valley (Chile).

SAT
- Primary Aromas of: Red Fruit (Strawberry, Plum), Black Fruit - hot years (Cooked Blackberry, Plum), Floral, Herbal.
- Acid levels are: LOW to MED.
- Alcohol levels are generally: MED to HIGH.
- Tannin levels are: MEDIUM. *High quality tannins & anthocyanins

Question 17

Give an overview of the Montepulciano grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 17

Viticulture
- Mid budding, Late ripening.
- Hazards prone to: Powdery mildew, Tendency to ripen unevenly
- Hazards tolerant of: Botrytis bunch rot, Downy mildew.
- Common Regions: Abruzzo, Marche, Molise (Italy - East).

Other notable comments: *It’s NOT planted in Montepulciano in southern Tuscany (or used in the well-known Vino Nobile di Montepulciano wine)

SAT
- Primary Aromas of: Red Fruit (Cherry), Black Fruit (Plum).
- Secondary Aromas of: Oak (Baking Spices), Prone to reductive sulfur compounds.
- Acid levels are: MED to HIGH.
- Alcohol levels are generally: MED to HIGH.
- Tannin levels are: MEDIUM.

Question 18

Give an overview of the Mourvèdre / Monastrell / Mataro grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 18

Viticulture
- Noble grape.
- Late budding, Late ripening.
- Thick skinned.
- Hazards prone to: Drought, Mites, Leafhoppers, Esca, Sour rot *Needs heat in the late growing season to become fully ripe
- Hazards tolerant of: Botrytis bunch rot, Phomopsis.
- Common Regions: Southern Rhône, Provence (France), Valencia, Murcia (Spain).

SAT
- Primary Aromas of: Black Fruit (Blackberry, Blueberry), Violets,.
- Acid levels are: HIGH.
- Alcohol levels are generally: HIGH.
- Tannin levels are: HIGH

Question 19

Give an overview of the Nebbiolo grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 19

Viticulture
- Noble grape.
- Early budding, Late ripening.
- Thick skinned. High vine vigour.
- Hazards prone to: Fussy about soils (likes Calcareous marls).
- Common Regions: Piedmont (Italy), South Australia, Victoria (Australia).

SAT
- Primary Aromas of: Violets, Red Fruit (Cherry, Plum), Rose, Tar.
- Tertiary Aromas of: Leather, Tobacco.
- Acid levels are: HIGH.
- Alcohol levels are generally: MED to HIGH.
- Tannin levels are: HIGH.

Other notable comments: *Turns Garnet quickly 2-5 years, not usually any new oak / Most prestigious wines are from the appellations of Barolo & Barbaresco in Piedmonte (Italy)

Question 20

Give an overview of the Petit Verdot grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 20

Viticulture
- Noble grape.
- Early budding, Late ripening.
- Thick skinned.
- Hazards prone to: Spring frosts, Drought
- Hazards tolerant of: Botrytis bunch rot. *Suited to hot climates
- Common Regions: Bordeaux (France), Murcia, Castilla-La Mancha (Spain), California (USA).

SAT
- Primary Aromas of: Violets, Black Fruit (Cherry, Plum, Blueberry), Sage, Dried herbs.
- Acid levels are: MED to HIGH.
- Alcohol levels are generally: MED to HIGH.
- Tannin levels are: HIGH.

Other notable comments: Common blending varietal

Question 21

Give an overview of the Pinot Gris / Pinot Grigio grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 21

Viticulture
- Noble grape.
- Early budding, Early ripening.
- Medium vine vigour.
- Hazards prone to: Botrytis bunch rot, Downy mildew.
- Common Regions: Veneto, Alto Adige, Friuli (Italy), Alsace (France), Rheinhessen, Pfalz, Baden (Germany *Grauburgunder).

SAT
- Primary Aromas of: Green Fruit (Pear), Stonefruit (Peach), Melon, Citrus (Lime, Lemon), Honeysuckle, Nutty, Ginger, Spice.
- Acid levels are: HIGH.
- Alcohol levels are generally: MED to HIGH. *Alcohol can be HIGH especially in Alsace

Question 22

Give an overview of the Pinot Noir grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 22

Viticulture
- Noble grape.
- Early budding, Early ripening.
- Thin skinned.
- Hazards prone to: Spring frosts, Coulure, Drought, Sunburn, Downy mildew, Powdery mildew, Botrytis bunch rot, Fanleaf virus, Leafroll virus.
- Common Regions: Burgundy (France), California, Oregon (USA), Baden, Ahr (Germany *Spätburgunder), Central Otago, Martinborough, Marlborough (New Zealand), Yarra Valley, Tasmania (Australia).

SAT
- Primary Aromas of: Red Fruit (Strawberry, Raspberry, Cherry).
- Secondary Aromas of: Smoke, Clove.
- Tertiary Aromas of: Earth, Game, Mushroom.
- Acid levels are: MED to HIGH.
- Alcohol levels are generally: MEDIUM.
- Tannin levels are: LOW to MED.

Other notable comments: *Used in many Champagnes & Sparkling wines

Question 23

Give an overview of the Pinotage grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 23

Viticulture
- Early budding, Early ripening.
- Medium vine vigour.
- Hazards prone to: Powdery mildew, Downy mildew, Botrytis bunch rot.
- Common Regions: Stellenbosch, Paarl (South Africa).

SAT
- Primary Aromas of: Black Fruit (Cherry, Blackberry), Fig, Mint.
- Secondary Aromas of: Burnt rubber (volatile sulfur compounds - now less common).
- Tertiary Aromas of: Game.
- Acid levels are: MED to HIGH.
- Alcohol levels are generally: MED to HIGH.
- Tannin levels are: HIGH.

Other notable comments: *Bred in 1925 at the University of Stellenbosch in South Africa, a cross of ‘Pinot Noir X Cinsault’ (known as ‘Hermitage’) hence the name Pinot-‘tage’ / Main grape in ‘Red Cape blends’ with other Rhone varieties.

Question 24

Give an overview of the Riesling grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 24

Viticulture
- Noble grape.
- Late budding, Late ripening.
- Hazards prone to: Powdery mildew (slightly), Botrytis bunch rot (slightly)
- Hazards tolerant of: It’s cold-hardy so Spring frosts, Downy mildew.
- Common Regions: Pfalz, Mosel, Rheinhessen (Germany), Alsace (France), Washington State, California, Finger Lakes (USA), Clare Valley, Eden Valley (Australia), South Island (New Zealand), Niederösterreich (Austria).

SAT
- Primary Aromas of: Lime, Lemon, Apple, Grapefruit, Green Fruit, Stonefruit (Peach), Tropical Fruit (warm), Floral.
- Tertiary Aromas of: Toast, Nutty, Honeyed, Kerosene.
- Acid levels are: HIGH.
- Alcohol levels are generally: MEDIUM.

Other notable comments: *Made in bone dry to very sweet styles / common varietal for Botrytis sweet wines

Question 25

Give an overview of the Sangiovese grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 25

Viticulture
- Noble grape.
- Early budding, Late ripening.
- Thin skinned. High vine vigour.
- Hazards prone to: Botrytis bunch rot
- Hazards tolerant of: Drought.
- Common Regions: Tuscany, Marche, Umbria, Puglia (Italy), Corsica (France).

SAT
- Primary Aromas of: Red Fruit (Cherry, Plum), Herbal.
- Acid levels are: HIGH.
- Alcohol levels are generally: MED to HIGH. *HIGH especially in Brunello
- Tannin levels are: HIGH.

Other notable comments: Main grape in Chianti & Brunello / Sangiovese is the grape variety in Vino Nobile di Montepulciano wine (NOT Montepulciano)

Question 26

Give an overview of the Sauvignon Blanc grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 26

Viticulture
- Noble grape.
- Late budding, Early ripening.
- High vine vigour.
- Hazards prone to: Powdery mildew, Botrytis bunch rot, Esca, Eutypa dieback.
- Common Regions: All over: Loire Valley, Bordeaux (France), Marlborough (New Zealand), Margaret River (Australia), Alto Adige, Friuli (Italy), Casablanca Valley, San Antonio Valley (Chile), California (USA), Coastal Region (South Africa).

SAT
- Primary Aromas of: Herbaceous (Grass, Bell Pepper, Asparagus) Green Fruit (Gooseberry), Citrus (Grapefruit, Lemon), Wet Stones, Tropical (Passion fruit).
- Acid levels are: HIGH.
- Alcohol levels are generally: MED to HIGH.

Other notable comments: *Famously Marketed by Robert Mondavi in California as ‘Fumé Blanc’

Question 27

Give an overview of the Sémillon grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 27

Viticulture
- Noble grape.
- Mid budding, Mid ripening.
- Thin skinned.
- Medium vine vigour.
- Hazards prone to: Botrytis bunch rot, Black rot, Mites, Leafhoppers
- Hazards tolerant of: Downy mildew, Eutypa dieback.
- Common Regions: Bordeaux (France), Hunter Valley, Barossa, Margaret River (Australia).

SAT
- Primary Aromas of: Green Fruit (Apple), Citrus (Lemon), Herbaceous (Grassy - if under ripe).
- Tertiary Aromas of: Toast, Honey, Hay (Hunter Valley).
- Acid levels are: MED to MED(+) *Can be HIGH if picked early like in Hunter
- Alcohol levels are generally: MEDIUM.

Other notable comments: Common varietal for Botrytis Sweet Wines / Aged Hunter Semillon is a unique expression

Question 28

Give an overview of the Syrah / Shiraz grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 28

Viticulture
- Noble grape.
- Mid to Late budding, Mid ripening.
- High vine vigour.
- Hazards prone to: Chlorosis, Mites, Botrytis bunch rot.
- Common Regions: Rhône Valley, Southern France (France), South Australia, Hunter Valley (Australia)

SAT
- Primary Aromas of: Black Fruit (Plum, Blackberry), Red Fruit (Plum), Violet, Black Pepper, Herbal, Earthy, Spicy.
- Secondary Aromas of: Oak (Vanilla, Sweet Spice).
- Acid levels are: MED to HIGH.
- Alcohol levels are generally: MED to HIGH *HIGH in warmer climates
- Tannin levels are: MED to HIGH

Other notable comments: Important as straight varietal wine but also as a ‘blending partner’ in many areas around the world: Southern France, Australian GSMs, etc

Question 29

Give an overview of the Tempranillo grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 29

Viticulture
- Noble grape.
- Early budding, Early ripening.
- Hazards prone to: Powdery mildew, Eutypa dieback, Wind damage, Extreme drought
- Hazards tolerant of: Botrytis bunch rot.
- Common Regions: Rioja, Toro (Spain), Douro Valley (Portugal *Tinta Roriz)

SAT
- Primary Aromas of: Red Fruit (Cherry, Plum), Tomato, Dried Fig.
- Secondary Aromas of: Oak (Spice, Vanilla, Cedar, Clove).
- Tertiary Aromas of: Leather, Tobacco, Dried Dill.
- Acid levels are: MED to MED(+).
- Alcohol levels are generally: MED to HIGH.
- Tannin levels are: MED to MED(+).

Question 30

Give an overview of the Touriga Nacional grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 30

Viticulture
- Early budding, Mid ripening.
- High vine vigour.
- Hazards prone to: Coulure, Powdery mildew, Downy mildew, Botrytis bunch rot.
- Common Regions: Douro Valley (Portugal), - small amounts grown in California (USA), & South Australia (Australia).

SAT
- Primary Aromas of: Black Fruit (Blueberry, Plum), Floral (Violet, Rose, Orange Blossom), Herbal.
- Acid levels are: MED to HIGH.
- Alcohol levels are generally: MED to HIGH.
- Tannin levels are: HIGH.

Other notable comments: Gives a deep colour to wines

Question 31

Give an overview of the Trebbiano Toscano / Ugni Blanc grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 31

Viticulture
- Late budding, Mid to Late ripening.
- Hazards prone to: Downy mildew, Eutypa dieback
- Hazards tolerant of: Good disease resistance.
- Common Regions: Tuscany (Italy) *High yielding

SAT
- Primary Aromas of: Neutral, Citrus (Lemon {medium-} ), Herbal.
- Acid levels are: HIGH.
- Alcohol levels are generally: MEDIUM.

Other notable comments: In France known as Ugni Blanc and used for Cognac production.

Question 32

Give an overview of the Viognier grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 32

Viticulture
- Noble grape.
- Early budding, Mid ripening.
- Hazards prone to: Coulure.
- Common Regions: Rhône Valley (France), California (USA), NSW*as a Shiraz-Viognier blend, Victoria (Australia), Coastal Region (South Africa).

SAT
- Primary Aromas of: Floral (Honeysuckle), Stonefruit (Apricot, Peach).
- Acid levels are: LOW.
- Alcohol levels are generally: MED to HIGH.

Other notable comments: Condrieu in the Northern Rhône is the most famous varietal expression + it’s co-fermented with Syrah in the Côte-Rôtie (an uncommon practice around the world)

Question 33

Give an overview of the Zinfandel / Primitivo grape. Include the viticulture profile, the aroma/flavour profiles, and any other noteworthy facts.

Answer 33

Viticulture
- Noble grape.
- Early budding, Mid to Late ripening.
- Hazards prone to: Uneven ripening
- Common Regions: Puglia (Italy), California (USA).

SAT
- Primary Aromas of: Red Fruit (Raspberry), Black Fruit (Blueberry, Blackberry).
- Secondary Aromas of: Vanilla, Spice.
- Acid levels are: MED to HIGH.
- Alcohol levels are generally: HIGH *LOW in White Zinfandel (USA) - a unique expression
- Tannin levels are: MEDIUM(+)