D3 France: South West France Flashcards
Describe the general climate of Southwest France.
Broadly similar to Bordeaux
The whole region is influenced by the Atlantic
Describe the Atlantic influence based on geography in Southwest France.
In the areas south of Bordeaux the Atlantic influence extends in land for more than 100 km because of the largely flat, gently undulating territory (Madiran, Jurançon)
Everywhere else the Atlantic influence diminishes with greater distance from the ocean, resulting in slightly less rainfall and warmer summers. (Bergerac, Monbazillac, Cahors)
Rainfall in Cahors? Comparison to Bordeaux? Why?
200 mm less than bored though, which has 950 mm
This is because the Atlantic influence is less here as it is further away from the ocean
Where is the Dordogne area located?
Immediately east of Entre-Deux-Mers
Name the two largest appellations within the Dordogne area
Bergerac AOC
Monbazillac AOC
What styles of wines are produced in Bergerac AOC?
Dry and sweet whites, rose and red wines
50% red
Just over 10% rose
Just under 40% white
What is the climate in soils in Bergerac AOC?
Climate is slightly warmer and drier than Bordeaux
Clay and lime stone soil‘s with some gravel
Main grape varieties in Bergerac AOC? Maximum Yields? Style of final ones?
Red wines
Must be made from at least two of the following grape varieties:
Cabernet Sauvignon
Cabernet Franc
Malbec
Merlot
The blend must be at least 50% of the final wine
Some less internationally recognized local varieties are allowed as a small part of the blends
Maximum Yields similar to Bordeaux AOC 67 hL/ha for whites and 60 hL/ha for reds
This results in some wines of low flavor intensity
Wines typically aged in large stainless steel or older oak to produce wines in an easy drinking style that can be released earlier on the market and that reduces cost
Main grape varieties and maximum Yields and aging and style for the wines of Côtes de Bergerac AOC?
Restricted to the main Bordeaux varieties, no local varieties permitted
Maximum Yields is lower than Bergerac AOC at 50 hL/Ha
Aging an oak is used by some producers
Most wines are predominantly Merlot
Percentage of Bergerac AOC sold in France versus export?
Nearly 90% sold in France
Supermarkets are the largest outlet at more than 50%
Followed by direct sales
And 10% each going to hospitality and specialist one shops
Main export markets for Bergerac AOC?
China at 40%
Belgium
UK
Styles of wines made in Monbazillac AOC?
Sweet wines only
Grapes may be affected by botrytis or simply late harvested
Where does the region of Monbazillac lie? Why is this important?
In the Dordogne
Between the river Dordogne and one of its tributaries
This location plus the funneling of moist air along the rivers create high levels of humidity, burnt of by the sun in the afternoons
Perfect conditions for noble rot
What are the grape varieties in Monbazillac AOC? Maximum Yields?
Sauvignon Blanc Sauvignon Gris Sémillon Muscadelle These must make at least 80% of the blend
Maximums 30 hL/Ha
One of the reasons why Monbazillac is much cheaper than Sauternes?
New oak is much less common which reduces the cost
Use our slightly higher at 30 hL/her versus 25
Can be late harvest not necessarily noble rot
Why did the Cahors region thrive from the middle ages to the 19th century?
Transport via the river Lot that runs into the river Garonne into Bordeaux
Wine was then exported from Bordeaux
What lead to the area under vine in Cahors being reduced to only a 10th of the size that it had been?
Competition with the wines of Bordeaux for export
Phylloxera
Devastating frost of 1956
What is the greatest point of difference for Cahors?
It’s the only appellation in France with Malbec as its main grape variety
Malbec makes up 85% of hectares planted
Why does Cahors receive some influence from the ocean despite being 250 km in land?
Because of the mostly flat and gently undulating landscape between Cahors and the Atlantic
Which other black grape variety is also permitted in small quantities (less than 10%) in Cahors?
Tannat
What does the warmer and dryer environment in Cahors in comparison to Bordeaux mean for grape growing?
Malbec suffers less from coulure and mildew and it ripens more regularly
Lower rainfall means less need for spraying against fungal diseases
Higher proportion of organic grape growing at 17% which is well above the average for France as a whole
Describe the three types of soil/slopes where Malbec is grown in Cahors and the resulting style of wine.
Vineyards next to the river lot on rich alluvial soil’s result in higher yields and lower fruit concentration
On the mid slope, poor soil’s and hence lower yield and higher concentration
Highest plateau at just below 350 m, low nutrient lime stone soil’s, resulting typically in lower yields and higher concentration
Vine training in Cahors?
Single Guyot system is the most common but others are also used like bush vine and cordon trained
Machine or hand harvesting in Cahors?
Machine harvesting widely practiced for the Vineyards that are easier to access
And harvesting does take place depending on the market prices of the ones as well as machine accessibility and weather conditions and availability of labor
Return on investment is often the decisive factor
Why does Malbec need to care for canopy management?
It is a vigorous variety
What is Malbec susceptible to?
Coulure
Grape varieties rules in Cahors AOC?
Minimum 70% Malbec
Rest of the blend can be Merlot and or tenant
Top quality ones are increasingly 90 to 100% Malbec
Whole bunch or stems in Cahors?
AOC rules say grapes must be de-stemmed. This is to eliminate underripe stems that could add aggressive tannins.
Reasons for under mature grapes in Cahors now versus in the past?
In the past, a lack of maturity was most likely due to cool Seasons.
Today it is as likely to be due to a lack of water preventing full ripeness.
Describe the two different styles of wines in Cahors and the differences in winemaking.
For early drinking
Using Marleau in the blend
Typically 7 to 10 days on the skins for limited extraction of tannins
Ones intended to bottle age
Typically 15 to 25 days on the skins for greater extraction of flavour and colour
Often matured in Oak
