Cremant de Bourgogne

Question 1

What are the 5 main considerations in this appellation? (5 = grapes, level of production, usual dosage level and style)

Answer 1

1) Typically made from Chardonnay and Pinot Noir, with 20% Gamay allowed
2) 10% of the total wine production in Burgundy
3) Production more than doubled since 2000.
4) Most wines are Brut
5) Can be made as Blanc de Blanc, Blanc de Noir and Rose

Question 2

Cite 3 geographic considerations on grape growing for Cremant de Bourgogne.

Answer 2

1) Boundary: same as Bourgogne AOC
2) Fruit can be sourced from any of the Burgundy Departments: Chablis, Cote d’Or, Chalonnais, Maconnais and Beaujolais.
3) Area spans 250km (north to south), with many climatic differences.

Question 3

Cite 5 areas where most of the grapes for Cremant de Bourgogne are sourced from.

Answer 3

1) Maconnais (especially Chardonnay)
2) Rully, Cote Chalonnaise
3) Around Chablis and Chatillon-su-Seine
4) Hautes Cote de Beaune and Hautes Cotes de Nuis
5) Flatland vineyards in Cote d’Or

Question 4

Because of the size of the region, there is a distinct range of climates. What are they (3)?

Answer 4

1) Northern area: cool climate, no distinct hot summer, vine need to face south, south east.
2) Central area: most continental climate (low winter temps, dry sunny summers). Very little of this fruit goes into Cremant (Cote d’Or)
3) Southern area (Maconnais, Beaujolais): Mediterranean influence, high summer temps, risk of summer storms

Question 5

7 grape varieties are permitted; what are they?

Cite hazards face by growers (4)

Answer 5

1) Chardonnay
2) Pinot Noir
3) Pinot Blanc
4) Aligote
5) Gamay
6) Pinot Gris
7) Melon

Practically, it’s most Chardonnay and Pinot Noir (autolytic character)

Hazars: spring frost, hail, fungal diseases and esca

Question 6

Cite 5 main winemaking considerations for Cremant de Bourgogne, including blend and style.

Answer 6

1) Minimum of 30% of: Chardonnay, Pinot Noir, Pinot Blanc & Pinot Gris (alone or in a blend).
2) Practically, it’s mostly Chardonnay and Pinot Noir (there’s very little of the other planted)
3) Blanc de Blancs: any white varieties
4) Blanc de Noir: only Pinot Noir
5) Rose: small amount of Gamay permitted to help with colour.

Question 7

What are the regulations with regards:

1) Yield
2) Pressing
3) Yield at pressing
4) Ageing
5) Permitted grape varieties
6) Pressure in the final wine
7) Maximum alcohol

Answer 7

1) Yield: 80 - 90 hl/ha
2) Whole bunch pressing (hand harvesting)
3) Max yield @ pressing: 100L / 150Kg of grapes
4) Ageing: 12 months (from tirage to release) inc 9 months on lees.
5) Grape varieties: Chardonnay, Pinot Noir, Pinot Blanc, Pinot Gris, Melon, Gamay.
6) Min pressure: 4 atmospheres
7) Max alc: 13% abv

Question 8

1) Structure of the industry
2) Sales trend (export and domestic)
3) Influence of major producers
4) Main export markets

Answer 8

1) Structure of the industry: Merchant Houses (68%), Coops (30%), Independent Producers (2%)
2) Many small producers take their grapes to a speciallist spk wine producer to make the wine for them.
3) Sales have risen by 1/3 in the decade to 2017
4) Top 10 companies responsible for 90% of the volume produced
5) 60% is consume in the domestic market
6) Main export markets USA, Sweden, UK, Belgium & Germany.