D3 SW France & Jura Flashcards
SW France Sub-Regions?
Bergerac Monbazillac Cahors Madiran Jurancon
Bergerac Requirements?
At least 50% of the blend must come from at least two of: Cabernet Sauvignon Merlot Cabernet Franc Malbec
Maximum yield 60 hL/ha (red) and 67 hL/ha (white)
Cotes de Bergerac AOC of good to very good quality and better intensity
Mobazillac AOC?
Dordogne provides moderation and moist air
Botrytisation possible, or late harvest
Hand-harvested
Minimum 80% Sauvignon Blanc, Sauvignon Gris, Semillon or Muscadelle
Maximum yield 30 hL/ha
Less oak fermentation typically than Sauternes
SW France vs Bordeaux?
Inland, drier, warmer, less Atlantic influence (though still some in Madiran and Jurancon)
Cahors AOC?
Minimum 70% Malbec (Cot), potentially blended with Merlot and/or Tannat
Destemming essential
‘Tradition’ - 70-85% Malbec, higher yield from the flats, inexpensive
‘Prestige’ - mid-priced, grown mid-slope
‘Speciale’ - usually 100% Malbec, premium price, grown on high plateau, probably sees oak
Madiran Features & Primary Grape?
4 SW-facing slopes of well-draining limestone and clay
Southern Fohn Wind
1000mm rainfall but mostly in winter and spring
Tannat grape - vigorous, mid-ripening, highly tannic, high acid, black fruit, often very good to outstanding
Madiran AOC?
Must be 60-80% Tannat, blended with Cabernet Franc, Cabernet Sauvignon, and/or Fer
Destemming essential
Maximum yield 55 hL/ha
Jurancon - 3 Styles?
Jurancon Vendanges Tardives - late harvest, sweet
Jurancon - medium-sweet
Jurancon Sec - dry
Jurancon Features?
Fohn wind - hot from the South
Some Atlantic influence, hence can be quite high rainfall
300m elevation - spring frosts a risk
Petit & Gros Manseng?
Early budding, late ripening, thick skin and resistant to botrytis
Moderately aromatic
High acidity
High alcohol/full body
Gros Manseng - as above, but higher yield, less intensity, less aromatic, usually found in dry wines
Jurancon AOC?
Minimum 50% Petit/Gros Manseng (PM usually sweet, GM usually dry)
Jurancon Sec - maximum 60 hL/ha yield
Jurancon - Minimum 40 g/L sugar and maximum 40 hL/ha
Jurancon Vendanges Tardives - Minimum 55 g/L sugar and maximum 40 hL/ha; Petit/Gros Manseng exclusively
Jura Climate & Features?
Moderate Continental Climate
Quite high rainfall, including in early summer
West-facing slopes of Jura mountains, 250-400m elevation
Many grassed between rows to mitigate soil erosion
Vineyard Risks in Jura?
Disease pressure from damp conditions e.g. fungal diseases
Spring frosts
Reduced yield through interrupted flowering and fruitset
Hail storms
Jura Grape Varieties?
Chardonnay - mostly into Cremant du Jura
Savagnin - Early budding, thick-skinned, high acidity, medium(-) intensity and medium body/alcohol, flavours of lemon and apple
Poulsard/Ploussard - early budding, early ripening, black variety, thin-skinned, pale colour, low tannins, low intensity light body and medium alcohol, high acidity, cranberry and redcurrant
Pinot Noir
Trousseau - thick skinned though can botrytise, prone to poor flowering and coulure, vigorous, pale colour, low intensity, low to medium tannins, medium to high acidity, medium alcohol, light to medium body, red cherry
Winemaking Techniques in Jura?
Whites are typically fermented at mid-range temperatures, full MLC, minimal oak
Reds typically see short macerations
Carbonic maceration potentially with Poulsard
Trousseau and PN may be some light oaking and maturation
