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WSET® Level 4 D3 Wines of the World > D3 - Jura > Flashcards

D3 - Jura Flashcards

Examines the regions, grapes, methods of production, and styles of Jura.

1
Q

What is the climate of Jura?

A

Cool continental.

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2
Q

What is the average annual rainfall in Jura?

A

High – more than 1100mm per year.

It rains a lot during the growing season.

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3
Q

Name 3 challenges that winegrowers face in Jura since rain falls throughout the growing season there.

A
  1. Early summer rains pose a threat to flowering and fruit set (reducing yield);
  2. Excessive rain in the vineyards can make work in the vineyards challenging (muddy, heavy clay soils);
  3. Extended periods of wet weather during the growing season means additional work to control weeds and combat fungal diseases, adding cost.

The area also sees hail.

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4
Q

Which direction do the vineyards generally face in Jura?

A

West

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5
Q

What is the elevation at which most of the vineyards in Jura are planted?

A

250-400m asl

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6
Q

What are the main soils of Jura?

A

Clay and marl, with some limestone.

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7
Q

Most vines in Jura are pruned using ___.

Why?

A

Replacement-cane with some height above the ground to mitigate frost risk.

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8
Q

Why is VSP used in Jura?

A

To encourage air flow to reduce the threat of fungal disease.

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9
Q

Wines from Jura have seen some significant increases in cost in recent years.

What were the factors leading to these increases?

A

Various weather hazards which lead to lower than average yields

  • frost, hail, heavy rain early in the season causing mildew outburst;
  • excessive heat/drought later in the season.
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10
Q

What is the most planted variety of either color in Jura?

A

Chardonnay

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11
Q

Because Chardonnay is early budding, in the Jura it is at risk of which weather hazard?

A

Spring frost

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12
Q

The white grape Savagnin is ___ budding and ___ skinned.

A

Early budding and thick-skinned.

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13
Q

Because Savagnin is early budding, it is prone to ___ frosts.

A

Spring

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14
Q

Because Savagnin is thick-skinned, it has good resistance to ___.

A

Fungal diseases

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15
Q

Describe the acidity, flavor profile, and alcohol/body of Savagnin.

A
  • High acidity;
  • Medium (–) lemon and apple fruit;
  • Medium body;
  • Medium alcohol.
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16
Q

The grape Poulsard is also known as ___.

Is it the most or least planted red grape in Jura?

A
  • Ploussard
  • Most planted
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17
Q

Poulsard buds __ and ripens ___.

A

Buds very early and ripens early.

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18
Q

Because Poulsard buds very early, it is prone to ___.

A

Spring frost

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19
Q

Poulsard is thick- or thin-skinned?

A

Thin-skinned

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20
Q

Besides being thin-skinned, Poulsard is also prone to ___ which makes it a challenge to work in the vineyards.

A

Coulure

Which leads to a reduction in yield.

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21
Q

Give a general description of Poulsard.

A
  • Very pale ruby, nearly translucent in color;
  • Low intensity red fruit (redcurrant, cranberry);
  • Low tannins;
  • High acidity;
  • Low end of medium alcohol;
  • Light body;
  • Good to very good in quality;
  • Mid- to premium priced.
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22
Q

The red grape Trousseau has thin or thick skins?

A

Thick skins.

Thick skins give Trousseau resistance to fungal diseases.

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23
Q

Even though Trousseau has thick skins it can still suffer from ___.

A

Botrytis

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24
Q

Trousseau can have reduced yields because it is prone to ___ and ___.

A

Poor flowering and coulure.

To review coulure, see D1 materials p.17.

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25
Q

Select the correct answer.

Trousseau prefers what kind of site to fully ripen?

a. a cool site
b. a warm site
c. excessively hot site

A

b. a warm site

Trousseau performs best in warm gravel and by planting it on either the warm lower part of the slope or on well-exposed higher, steeper slopes.

26
Q

Give a general description of Trousseau.

A
  • Pale ruby;
  • Low intensity red fruit (red cherry);
  • Low to medium tannins;
  • Medium to high acidity;
  • Low end of medium alcohol;
  • Light to medium (–) body;
  • Good to very good in quality;
  • Mid- to premium priced.
27
Q

In Jura, Savagnin and Chardonnay are typically fermented in what kind of vessel and at what temperature range (low, mid, high)?

Why?

A
  • Stainless steel tanks or old barrels at mid-range fermentation temperature;
  • Fruity esters/aromas (which are preserved at low fermentation temps) are NOT desired.
28
Q

In Jura, is malo for Chardonnay and Savignin common or uncommon?

A

Common.

29
Q

In Jura, how long is skin maceration for most red wines?

A

5-10 days (short).

30
Q

Jura reds are typically limited to the fermentation temperature ___ or below.

A

30°C (86°F) or below.

31
Q

What winemaking factor contributes to Poulsard’s fruity style?

A

Can be made with carbonic or semi-carbonic maceration.

32
Q

Select the correct answer.

In Jura, red wines are aged in barrel typically for:

a. less than one year
b. at least 2 years
c. a minimum of 5 years

A

a. less than one year

33
Q

Select the correct answer.

Much of the oak used in Jura for both red and white winemaking is:

a. always new 225L barrels
b. old barrels of various sizes with little new oak used
c. only stainless steel to preserve primary fruit flavors for the typical fruity style of Jura

A

b. old barrels of various sizes with little new oak used

34
Q

How is Vin Jaune made?

What is its minimum aging requirement?

A

Savagnin grapes are fermented to dryness and then aged in barrels with headspace

  • the headspace allows for a thin layer of a flor-type yeast to develop, called ‘le voile’ or ‘the veil’;
  • the wine must remain under flor for a minimum 5 years (60 months), during which it may not be racked or topped up, and can only be released to market the January seven years after harvest.*

*read: must be aged a minimum of 6 years prior to release, 5 years of which must be in barrel.

35
Q

What are the 2 ways the flor in Vin Jaune is created?

A
  1. Some producers inoculate with selected yeasts;
  2. Some producers allow the flor to occur naturally by placing barrels in well-ventilated locations in their cellar with seasonal temperature changes.
36
Q

What aromas does Vin Jaune develop since the wine in barrel is not topped up?

A

Aromas of biological AND oxidative aging:

  • bread dough
  • almond
  • ginger
  • green apple
37
Q

What factor in the aging process causes Vin Jaune’s ABV to rise to 13.5-15% alcohol?

A

Transpiration of water through the barrels.

38
Q

Is Vin Jaune dry or does it have residual sugar?

A

Dry

39
Q

What is the typical color range for Vin Jaune?

A

Medium lemon to medium gold.

40
Q

What is the typical acidity level and alcohol for Vin Jaune?

A

High acidity, high alcohol.

41
Q

Vin de Paille from Jura is dry or sweet?

A

Sweet

42
Q

Select the correct answer.

Vin de Paille from Jura is made with:

a. grapes dried on the vine
b. grapes dried off the vine
c. grapes harvested when they’re frozen

A

b. grapes dried off the vine

43
Q

What is the one grape varietal NOT permitted in Vin de Paille from Jura?

A

Pinot Noir

44
Q

What is the minimum ABV for Vin de Paille from Jura?

A

14%

45
Q

What is the typical residual sugar level for Vin de Paille from Jura?

A

70-120g/L

46
Q

What is the minimum oak aging requirement for Vin de Paille from Jura?

A

18 months

47
Q

When can Vin de Paille from Jura be released?

A

No sooner than 3 years after harvest.

48
Q

Aside from Crémant du Jura, what are the 4 other appellations in Jura?

Which two are the very small ones?

A
  1. Côtes du Jura AOC
  2. Arbois AOC
  3. Château-Chalon AOC
  4. L’Etoile AOC
49
Q

Which appellation of Jura is the regional appellation that covers the whole of Jura AND allows all five wine styles to be made under it?

A

Côtes du Jura AOC

50
Q

The majority of Jura’s red wines are made in which AOC?

A

Arbois AOC

51
Q

Select the correct answer.

Arbois AOC allows which of the following wine styles to be made?

a. only Vin de Paille
b. only Vin Jaune
c. only sparkling wines
d. all five wine styles

A

d. all five wine styles

52
Q

Which AOC in Jura allows only Vin Jaune to be made?

A

Château-Chalon

Château-Chalon is only 54ha.

53
Q

What wine styles are allowed to be made in L’Etoile AOC?

A

White wines only, including Vin Jaune and Vin de Paille.

54
Q

In Jura, what is the maximum yield for Chardonnay and Savagnin?

A

60 hl/ha

55
Q

Jura appellation rules:

White wines must comprise a minimum of __% Savagnin and/or Chardonnay.

Vin Jaune and Vin de Paille are excluded from this rule.

A

80%

see p.153 of the D3 reading materials

56
Q

For red and rosé Jura wines, which 3 grapes must make up a minimum of 80% of the wine?

A
  1. Pinot Noir
  2. Poulsard
  3. Trousseau
57
Q

In Jura, what is the maximum yield for red and rosé wines made from Pinot Noir, Poulsard, and Trousseau?

A

55 hl/ha

58
Q

What is the only grape permitted in Vin Jaune?

A

Savagnin

59
Q

What is Savagnin’s maximum yield for Vin Jaune generally and for Château-Chalon specifically?

A
  • Vin Jaune: 60 hl/ha
  • Château-Chalon: 30 hl/ha
60
Q

What is the name and size of the bottle Vin Jaune must be bottled in?

A

Clavelin, 62cl

61
Q

What is the maximum yield for grapes destined for Vin de Paille from Jura?

A

20 hl/ha

62
Q

What are the 3 companies that account for nearly half of Jura wine made and sold?

A
  1. Fruitière Vinicole d’Arbois, a co-op;
  2. La Maison de Vigneron (owned by Grands Chais de France), a négociant;
  3. Henri Maire (owned by Boisset and a very small négociant business but has large vineyard holdings).

WSET® Level 4 D3 Wines of the World (47 decks)

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