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WSET Diploma > D3 France: Bordeaux > Flashcards

D3 France: Bordeaux Flashcards

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1
Q

Location of Bordeaux?

A

South West France, close to Atlantic

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2
Q

Rivers and estuary?

A

Garonne River
Dordogne river
Gironde estuary

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3
Q

Explain his vineyards are divided into banks?

A

Vineyards to the west of the Garonne and Gironde are Left Bank
Vineyards to the east of Dordogne and Gironde are right bank
Between the Garonne and Dordogne are called Entre-Deux-Mets

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4
Q

Percentages of AOC production of red, white, sweet, rose?

A

Red 85%
White 10%
Sweet 1%
Rose 4%

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5
Q

Top 10 grape varieties by hectares planted?

A 
Merlot
Cabernet Sauvignon
Cabernet Franc
Other reds
Sémillon
Sauvignon Blanc
Muscadelle
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6
Q

When did the marshes of the Médoc get drained and planted?

A

17th and 18th Century by the Dutch residents

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7
Q

What led to the merchant and broker system?

A

In mid 18th century, some Bordeaux properties like Lafite and Margaux already widely appreciated in Europe and America. City of Bordeaux had been a centre for wine exports. This led to entrepreneurial merchants from Britain, Ireland, Germany, Holland who distributed the wines of Bordeaux and established their international reputation. This system is still in place today.

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8
Q

Explain the 1855 classification

A

1855
Exposition Universelle de Paris
Bordeaux chamber of commerce asked the region’s brokers to compile a classification of the wines
This was based on price
Estates of the Médoc plus Haut Brion in Graves divided into 5
Estates of Sauternes divided into 3
Still essentially unaltered today and still influences price

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9
Q

His big is the area under vine?

A

111,000 hectares planted

But in comparison, Pomerol only 800 ha

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10
Q

Percentage of production of inexpensive and mid-price vs premium and super premium?

A

70-30

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11
Q

What is the climate?

A

Moderate maritime climate

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12
Q

What is the main moderating influence on the climate?

A

The cool Atlantic Ocean.

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13
Q

In the best years why do the wines have great longevity?

A

Gentle heat throughout the growing season
Sufficient rainfall to promote growth and ripening
Fine, relatively dry and warm early autumns for steady and complete ripening

This climate can result in an excellent balance of tannins, sugar, and acidity, which partly explains the remarkable longevity of great advantages.

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14
Q

Why is the northern part of the Médoc cooler than the southern Medoc and Graves?

A

The Landes forest.
Estates that fringe the forests such as domain de chevalier in Leognan and many in Listrac in Médoc
In the north the forest is less of a feature in the landscape is more open to maritime influence.

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15
Q

What is the average annual rainfall?

A

950 mm per year.But with marked variation from year to year and the times within the year when it falls.

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16
Q

How can excessive rain at key moments be an important factor in vintage variation here?

A
  • Rain at flowering can result in poor fruits it
  • Rain throughout the growing season can result in increased disease pressure
  • Rain at and following véraison can lead to unripe fruit and fungal disease is
  • Rain at harvest can dilute flavors
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17
Q

What are the main hazards?

A
  • Varying rainfall year to year and falling at different times of year
  • Frost
  • Hail
  • Climate change
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18
Q

Why are the most prestigious Wines less affected by Frost?

A

Because the most prestigious wines tend to be close to the Gironde estuary which has a moderating influence on the climate and often protects those vines from frost

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19
Q

Describe the soils on the left Bank.

A

Deposits of gravel and stony soils carried to the region by flood waters from the Pyrenees and the Massif Central many thousands of years ago.

Depending on their origin, the gravel is mixed with clay and sand.

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20
Q

What are croupes?

A

Gravel mounds. Not especially high. Highest in Margaux at 32 m. They don’t cover the whole region. All the top Estates of the left Bank are planted on these.

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21
Q

How are gravel soils beneficial to grape growing? What is a disadvantage of these soils?

A
  • drain well, so even after the showers and storms, to which the left Bank is prone, the roots of the vines soon dry out and the grapes can continue to ripen
  • Heat retention. The pebbles and stones retain their warmth and continue gradually to release it upwards onto the vines

-In extremely hot years like 2003 and 2005 the excellent drainage can put some vines at risk of drought stress (particularly where soils are shallow, like Pomerol)

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22
Q

What was seen as a benefit of merlot in the past?

A

It ripens fully in almost all vintages. It accumulates more sugar and thus more alcohol than Cabernet Sauvignon and Cabernet Franc.

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23
Q

Where is the best Merlot planted?

A

On the limestone plateau or the gravel section that borders Pomerol.

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24
Q

What is an important benefit of Merlot in Bordeaux?

A

It can ripen fully in cooler years, in comparison to later ripening Cabernet Sauvignon.

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25
Q

Where is Merlot the dominant variety?

A

In all of the right bank and in the cooler northern Médoc which has mord fertile soils and high clay content.

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26
Q

Why is Merlot grown on clay soils?

A

It can ripen on these cooler soil’s and the water holding capacity of clay enables it to produce the large berry sized typical of my low.

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27
Q

Why is Cabernet Sauvignon often blended with Cabernet Franc and Merlot?

A

In cooler seasons, especially in the past with a cooler climate, growers could struggle to ripen Cabernet Sauvignon fully, resulting in ones with high acidity, unripe tenants and little fruit. As a result, and due to Cabernet Franc and Marlows early ripening, it was and still is regularly blended with these two varieties.

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28
Q

What does Cabernet Franc contribute to the blend?

A

Red fruit, high acidity and medium tannins.

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29
Q

What does Cabernet Sauvignon contribute to the blend?

A

Pronounced Violet, black currant, black cherry and menthol or herbaceous flavors, medium alcohol, and high acidity and tannins.

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30
Q

What does Merlot contribute to the blend?

A

Medium two pronounced intensity of fruit (Strawberry and red plum with herbaceous flavors in cooler years, cooked blackberry, black plum in hot years], Medium tenants and medium to high alcohol.

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31
Q

What has mostly replaced Melbeck plantings? When and why did this happen?

A

Merlot.
After the hard frost of 1956.
Melo is easier to grow in Bordeaux.

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32
Q

In what sites does Petit Verdot perform best? Why?

A

In the warmest parts of the Médoc.

It is late ripening.

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33
Q

Why was Petit zVerdoy unpopular with growers in the past?

A

Because it is late ripening, even later ripening then Cabernet Sauvignon. It would struggle to ripen.

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34
Q

What is the purpose of Sémillon in a dry white border blend?

A

It softens Sauvignon Blanc’s more intense flavors and higher acidity.

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35
Q

What does Semillon contribute in botrytis affected sweet Bordeaux wines?

A

Pronounced honey and dried fruit (lemon, peach) character and a waxy texture.

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36
Q

Why do top Sauternes wines tend to have a high proportion of sémillon?

A

Because it is more susceptible to the tritest then Sauvignon Blanc.It is also prized for its ageability, developing toast and honey notes with age in contrast to Sauvignon Blanc that can hold but who’s flavors do not evolve.

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37
Q

What does Sauvignon Blanc contribute to a dry white blend and botrytis wines?

A

Grassy and gooseberry fruit and high acidity.

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38
Q

What is happening more in Bordeaux due to Sauvignon Blanc’s worldwide popularity?

A

More single variety SB or SB dominant dry wines.

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39
Q

What does muscadelle contribute to a sweet botrytis wine?

A

Flowery and grapey notes.

40
Q

What is the Vineyard density and vine spacing?

A

10,000 vines per hectare.

Vines planted 1 m apart with 1 m between the rows.

41
Q

How does close planting add to the cost?

A
  • More plants and more trellising have to be bought

- specialist over the row tractors bought -more time is needed for vine training, plowing and spraying.

42
Q

Why are the vines in top quality Bordeaux sites planted at high density?

A
  • To make the best use of expensive vineyard land

- Results in moderate vigour

43
Q

What is the planting density in less prestigious vineyards like Bordeaux AOC?

A

3000 to 4000 vines per hectare

44
Q

What is the most common system of managing the wines (training/pruning)?

A

Head trained, replacement cane pruned.
Single Guyot on right bank
Double Guyot on Left Bank
Some codon trained, spur pruned, which is rare in Bordeaux, but some prestigious estates use it.

45
Q

Why do some prestigious estates favor cordon trained spur pruned method?

A

They argue that it reduces yields naturally and gives better aeration to the bunches.

46
Q

Why is canopy management important in Bordeaux?

A

The climate is moderate and damp.

It reduces the incidence of downy mildew, powdery mildew and botrytis.

47
Q

What canopy management technique is used during the summer? How does it help?

A

Leaf removal.
It improves aeration and deters rot.
It also exposes grapes to ultraviolet light to help ripening.

48
Q

What is “soft pruning”?

A

A relatively new treatment increasingly popular across Europe Which has shown success against Eutypa dieback and Esca.

It involves making only small cuts if possible, leaving some extra wood at the cut site to allow the wood to dry out and maximizing the opportunity for sap to flow around the plant.

49
Q

Positives and negatives of leaf removal?

A

Positive
Helps with aeration and reduces the incidence of mildews and rot.

Negative
Leaves protect the bunches from sunburn and extreme heat. Example, in 2003, those who removed leaves ended up with raisins and grapes.

Less risky to remove leaves late in the season when extreme heat is less likely.

50
Q

Bunch removal a.k.a. bunch thinning?

A

It became approved practice about 20 years ago, either by machine or by hand.
Way to correct vines carrying high-yield and to improve concentration of flavor.

51
Q

Why is Bunch removal or a bunch thinning less practiced today?

A

Some viticulturalists argue that it can unbalance the vine and that pruning short in winter is a better way to control yields. The emphasis today is on allowing vines to find their natural balance, avoiding corrective measures unless there is no alternative.

52
Q

Average yields?

A

50 hL per hectare

53
Q

Discuss what happened with low yield on the right bank.

A

There was a fashion for exaggeratedly low yields on the right bank especially. This resulted in super concentrated wines that could often be jammy and heavy. The sense of place was lost/obscured. The practice is in decline.

54
Q

Why can it be hard to find workers to pick grapes by hand in the northern Medoc?

A

Because it is a 2 Hour drive away from Bordeaux.

55
Q

Why can the cost of harvesting be high?

A

Large teams of workers are hired by the biggest states. Above 100.
Many properties hire workers from other EU countries and board the workers throughout harvest. Harvesting teams are hired for a long period and there are some days of paid idleness if the harvest is interrupted by rain.

56
Q

What styles of rosé made? And how are they made?

A

Traditional darker Clairet and paler rose.

Paler by direct pressing
Darker Clairet is by-product of red winemaking to get deeper colluded reds

Paler is newer style

57
Q

Main grape varieties in rose?

A

Merlot and Cabernet Sauvignon

58
Q

Who were responsible for the new style of white Bordeaux? How is it made?

A

Professor Denis Dubourdieu
André Lurton

Advocated an increased focus on SB, skin contact for the extraction of aromatics, reduction in proportions of new oak in fermentation and maturation.

59
Q

What are typical grapes yields for botrytis wines compared to still wines? Why are they low?

A

1/3 those of still wines

To ensure very high sugar levels in the grapes

60
Q

How are low yields achieved in the vineyard for botrytis wines?

A

Pruning to a low number of buds.

Removing fruit that shows any sign of damage or disease (would be prone to grey mold at dnd if season)

61
Q

Max juice yields permitted for Sauternes and Barsac? More typical for top estates?

A

25 hL/ha

Below 10 hL/ha

62
Q

What contributes to high production costs in Sauternes and Barsac?

A

Low yields
Work in the vineyard (pruning and removing diseased fruit)
Low juice yields
Highly trained and skilled pickers needed (identifying noble vs grey and black rot)
Pickers go through vineyard more than once (sometimes 10-12 times)
Long harvest (Septembre to November)

63
Q

Where are decisions affected quality of botrytis wines made?

A

In the vineyard.

64
Q

What does the level of botrytis in the final sine depend on?

A
  • Whether the conditions are correct for the spread of noble rot, which varies from year to year
  • The position of the estate. Proximity to areas where mist forms most regularly versus other locations.
  • The willingness of estates to wait for the best times to harvest and risk losing all or part of the crop due to adverse weather.
  • The willingness of Estates to pay for multiple passes through the Vineyard to select botrytis affected fruit
65
Q

Why are wines made from varying proportions of Noble Rot affected grapes versus light harvested fruit?

A

This depends on the grape picking regime as well as the weather conditions

66
Q

When can Medoc/Haut-Mefic wines be sold for consumption?

A

From mid-June of the year after harvest.

Listrac-Medoc and Moulis slightly earlier than Saint-Estephe, Pauillac, Saint-Julien, Margaux

67
Q

Why do the top properties in Pomerol command some of the highest prices in the world per bottle?

A

Estates are small and therefore production is small.

E.g.: Petrus 12 ha vs left bank first growth estates at 80-100 ha each!

68
Q

Which appellation has the highest percentage of plantings of Malbec?

A

Cotes de Bourg AOC

69
Q

Why can Sauternes and Barsac produce botrytis?

A

The meeting of the cold Ciron River with the warmer Garonne River promotes morning mist

70
Q

What is the largest sweet wine appellation in Bordeaux? % of total production?

A

Sauternes

50% of all sweet wine production in Bordeaux

71
Q

What crisis has Sauternes been facing for the past 30 years? How are they responding to it?

A

Lack of demand for their wines.

Producing dry wines as an important source of income

72
Q

What is the 1855 classification?

A

1855 classification of grand cru classé (aka cru classé). Based on price being achieved at the time for wines of the Medoc (plus Ch Haut Brion in Graves) and Sauternes.

Medoc wines were ranked into first to fifth. Sauternes ranked into first and second plus Yquem own ranking of premier Cru Supérieur

Minor modifications since, but mostly unchanged, and still affects prices paid.

Cru classé wines must be estate bottled.

Includes 60 leading properties from the Medoc and 1 from Graves.

73
Q

What % of wines produced in Medoc are cru classé?

A

40%

74
Q

What are the Bordeaux first growths and their commune?

A 
Château Lafite Rothschild (Pauillac)
Château Latour (Pauillac)
Château Margaux (Margaux)
Château Hsut-Brion (Passac, Graves)
Château Mouton Rothschild (Pauillac, promoted in 1973)
75
Q

What is the Graves Classification?

A

Established in 1959 for the properties of Graves. Based on price, fame, quality (as judged by tasting).
16 classified chateaux for their reds, whites, or both.
All are located digging Pessac-Leognan
Simple list with no sub divisions.

76
Q

What is the Saint Emilion classification? What is the criteria?

A

Only applies to some wines. Not the Danes as Saint Emilion Grand Cru AOC! That’s an AOC.

Established in 1955.
Revised approximately every 10 years ever since.
Chateaux judged on:
-terroir
-methods of production
-reputation
-commercial considerations
-blind tasting of at least 10 vintages

Classification has 3 tiers:
Premier Grand Cru A
Premier Grand Cru B
Grand Cru Classé

77
Q

What is Cru Bourgeois?

A

Medoc classificatio, created in 1932. Sits at a level below Grand Cru Classé, but still of superior quality.
Used to be awarded to Chsteau, now awarded to a specific wine (since 2010)

Any property in the medoc can apply.

3 tiers:
Cru Bourgeois
Cru Bourgeois Supérieur
Cru bourgeois exceptionnel

78
Q

Classification in Pomerol?

A

There is none, despite some of the most prized wines.(Petrus)

79
Q

Why have some of the classifications proven controversial?

A

Saint Emilion classifications have been challenged and lawsuits have dented its reputation and value.

The use of the term Grand Cru in the name of the AOC is often regarded as misleading.

Graves classification due for revision but might not happen as people fear disputes and lawsuits (like in Saint Emilion).

80
Q

How many estates are there in Bordeaux?

A

7000

81
Q

Is the number of Estates growing or shrinking?

A

Shrinking. As a very small properties are being taken over by larger neighbors to create volumes of wine that are more viable commercially.

82
Q

What is happening to the average estate size?

A

It has been rising and is now over 19 ha.

83
Q

What is the annual production?

A

It fluctuates but is generally over 800 million bottles.

84
Q

How important our cooperatives?

A

They continue to play an important role in Bordeaux. In 2018, they were responsible for 1/4 of the production from 40% of the growers.

85
Q

What are the costs of production per bottle for Bordeaux AOC vs a Medoc Estate vs a classed growth?

A

Bordeaux AOC €0.57
Medoc Estate €2.35
Classed growth €16

86
Q

What are the main additional production costs for a classed growth?

A 
Increased vine density
Harvest costs
Lower yields
Rigorous grape selection
Barrel aging (cost and time)
87
Q

What has become an important way to sell wine (sometimes rather than classification system)? Why has it proven popular?

A

100 points scoring system associated with Parker and now widely adopted around the world.
Scores have become an easy to understand way to communicate with potential purchasers.

88
Q

What is the split in exports Francs vs rest of the world?

A

56/44

89
Q

Where is a large portion of Bordeaux sold in France?

A

Supermarkets (48%, avg price €5.80)

90
Q

Top export markets by value.

A

Hong Kong
China
USA
UK

91
Q

What % of the wine is sold through Negociants?

A

70%

92
Q

Explain how the Place de Bordeaux works.

A

Producers sell wine to Negociants. Brokers handle the relationship between Negociants and the producer. Each of the parties charges a percentage for their service. Negociants take an average 15% of the sale price the Chateau receives. Brokers between the Chateau and Negociants earn 2%.

Broker + Negociants = La place de Bordeaux

93
Q

Explain En Primeur.

A

Wines are sold as futures (paper transactions) where the wine is sold a year to 18 months before its bottled. Wines sold in spring following harvest, while wines are still in barrel/unfinished.

94
Q

When does the contemporary en primeur system date back to?

A

Period after WW2 when chateaux were struggling financially. Not until the 70s that customers started taking notice, and great 1982 vintage really caught attention.

95
Q

What does the success of an en primer campaign depend on?

A
  • The quality of the wines (great vintages always attract more interest)
  • the prices being asked
  • the state of the market
96
Q

How can the state of the market affect en primeur sales?

A

If an averagely good vintage follows a number of great/successful ones, the estates may need to reduce prices to attract buyers. But they might not want to do that. And that can lead to unfold wines.

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