Côtes du Rhône AOP Flashcards
Chat about the Côtes du Rhône AOP
Côtes du Rhône AOP is the Southern Rhône’s largest appellation and the base designation for wines from the entire Rhône Valley. While the Northern Rhône may release its generic Syrah–based blended wines as Côtes du Rhône, the wines issue overwhelmingly from the south, where Grenache is the principal component. Over two-thirds of the Rhône Valley’s wines are released as Côtes du Rhône AOP. Most of the wine is red, although whites and rosés are allowed
Styles and Encépagement
Blanc:
Principal Varieties: Min. 80% combined Marsanne, Roussanne, Bourboulenc, Grenache Blanc, Clairette, and Viognier
Accessory Varieties: Max 20% combined Piquepoul Blanc and Ugni Blanc
Rouge:
Principal Variety: Min. 40% Grenache, except for vineyards north of Montélimar
Complementary Varieties: Min. 15% combined Mourvèdre, and Syrah (min. 70% combined principle and complementary varieties)
Accessory Varieties: Brun Argenté (Vaccarèse/Camarèse), Carignan, Cinsault, Clairette Rosé, Counoise, Muscardin, Piquepoul Noir, Terret Noir; max. 10% Marselan; max. 5% combined white varieties (Bourboulenc, Marsanne, Roussanne, Piquepoul Blanc, Clairette, Ugni Blanc, and Viognier)
Rosé: As for Rouge wines, with the addition of up to 20% combined white varieties
Primeur/Noveau Rosé/Rouge
Producers farming less than 1.5 hectares are not required to include the min. 15% Syrah and Mourvèdre in their wines
The min. 15% Syrah and Mourvèdre applies after harvest 2019
Assemblage
Rosé/Rouge: Grenache must account for the majority of the blend, and at least one complementary variety must be present. Vineyards north of Montélimar are excused from these requirements.
Blanc: Principal varieties must account for the majority of the blend.
Minimum Potential Alcohol
11%
Maximum Yield (Rendement de Base)
51 hl/ha
AOC Established
1937
Overview of Côtes du Rhône AOP
21 grape varieties are officially included in the appellation. While the climate and the soil has conditioned the vines, the resulting clean properties, finesse, and rich assembly are primarily the result of the winemakers’ hard work. The reason behind their hard work? To instill, within each bottle, perfect balance and harmony.
In the red wines, Grenache, the base variety, brings fruity flavours, warmth, and body. Syrah and Mourvèdre give the wine their spicy aromas, and a colour and structure suitable for ageing. Cinsault adds to the wine’s finesse and is perfect for nouveau wines that are sold in the same year they are harvested and rosés.
The white wines marry aromas and freshness through the assembly of different grape varieties such as Bourboulenc, Grenache blanc, Roussanne, Marsanne, Clairette, and/or Viognier.
Once again at the behest of the winemakers, the Appellation was modified in 1996 with the aim of consolidating the character of the Côtes du Rhône’s wines. For red and rosé wines, Grenache must constitute at least 40% of the grapes (except for wines in the northern area made using Syrah).
Likewise, for white wines, 80% of the grapes must be made up of Grenache blanc, Clairette, Marsanne, Roussanne, Bourboulenc, and Viognier.
The grape harvest: this traditional festival brings both banks of the Rhône together as well as the towns that lie along them from Switzerland to the Camargue, and Vienne in Avignon. The grape harvest has become a traditional festival that has been taken to heart by the residents of Avignon and neighbouring regions, and is of course popular with the many tourists still around over this period.
HISTORY
A genuine Roman “river”. The Rhône Valley has always been a convenient corridor between the Mediterranean and Northern or Atlantic Europe. Significant archaeological finds have been unearthed in the region, establishing the Côtes du Rhône as one of the world’s first wine producing regions.
In 125 BC, the Romans founded the town and vineyards of Vienne. They planted vines and built the walls that protect the terraces, making the region one of the most beautiful in all Narbonese Gaul, the Roman province stretching from the Mediterranean in the south to the Alps and the Cévennes in the north and west.
In the Middle Ages and into the Renaissance, wine production is detailed in various documents, and the 17th and 18th centuries saw the region’s wine production flourish and the vineyard began to export its wines. In the 15th century, one of the Viguerie d’Uzés’ administrative courts was named “Coste du Rhône”, and produced well-known wines.
In 1650, regulations were introduced to ensure that the wine was genuine and to preserve its quality. A royal decree in 1737 stated that all barrels destined for sale or transport must be branded with the letters “C.D.R”. But it was not until the 19th century that the Côte du Rhône became the Côtes du Rhône, when it extended to include the vineyards on the Rhône’s left-bank.
It’s reputation, centuries in the making, was confirmed by the Tournon and Uzés District Court in 1936. Propelled by Baron Le Roy – a bold visionary – this reputation was consolidated and in 1937 took the form of Côtes du Rhône AOC (Registered Designation of Origin).
In 2004, the Côtes du Rhône appellation encompassed 10 new areas suitable for the production of Côtes du Rhône AOC (nine in Gard and one in Vaucluse).
Geography
The appellation’s vineyards extend from Vienne to Avignon. The Côtes du Rhône appellation includes 171 counties across 6 different departments (Ardèche, Drôme, Gard, Loire, Rhône, and Vaucluse), covering an area of 44,000 hectares.
Climate
Mediterranean climate. Nourished by the cleansing Mistral wind, the vineyard enjoys an exceptional climate with four distinct seasons: two dry seasons (one short winter dry season and a longer one in summer), and two rainy seasons (one in autumn with very high rainfall, and another in spring). Summer is hot and dry, owing to climbing subtropical anticyclones, interspersed with sometimes violent storms. Winters are mild. Precipitation is infrequent and snow is rare.
SOILS
The regional appellation includes five main soil types. The pebbly soil of the clayey earth, stony soils, and stony spread soils (on inclines) provide the vines with a regular water supply, and throughout the night they continue to radiate the heat stored by the rocks during the day. The earth is especially suited to the production of wines intended for ageing.
Loess and sandy soils provide a contrasting water supply. They are better suited to white and rosé wines, as well as lighter reds.
PRODUCTION SURFACE AREA
31 926 hectare
TOTAL PRODUCTION IN 2013
1 205 746 hl
COLOURS
89% RED
4% WHITE
7% ROSÉ
AVERAGE YIELD ACHIEVED
38 hl/h
