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WSET 4 D3 by Sarp Sarac > D3.C2. Bordeaux > Flashcards

D3.C2. Bordeaux Flashcards

1
Q

What are the top grape varieties in Bordeaux in terms of total hectares planted?

A
  • Merlot: 60%
  • Cabernet Sauvignon: 20%
  • Cabernet Franc: 7-8%
  • Sémillon
  • Sauvignon Blanc
  • Muscadelle
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2
Q

What are the percentages of AOC red, white, rosé and sweet wines produced in Bordeaux?

A
  • Red: 85%
  • White: 10%
  • Rosé: 4%
  • Sweet: 1%
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3
Q

What are the key developments in the history of Bordeaux in history?

A

-17-18th century: Marshy and unsuitable for agriculture, was drained by Dutch residents in the city of Bordeaux and planted
- In 1855, a major commercial exhibition, the Exposition Universelle de Paris. The Bordeaux chamber of commerce asked the region’s brokers to compile a classification of the wines. Estates of the Médoc plus Haut- Brion in Graves were classed into five bands, those of Sauternes into three

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4
Q

What is the total area under vine in Bordeaux?

A

111,000 hectares planted

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5
Q

What are the percentages of inexpensive to mid-priced and premium to super-premium wines produced in Bordeaux

A
  • Inexpensive to mid-priced: 70%
  • Premium to super-premium: 30%
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6
Q

What is the climate of Bordeaux?

A

Moderate maritime

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7
Q

What are the moderating factors that affect the climate of Bordeaux?

A
  • Atlantic Ocean : Brings rain and humidity (less pronounced in the right bank)
  • Gulf stream: Extends the growing seasons
  • Landes Forest
  • Coastal sand dunes
  • Garronne and Dordogne Rivers and Gironde Estuary
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8
Q

Why is the climate cooler in northern Médoc than Southern Médoc and Graves?

A

In the northern Médoc, the Landes Forest is less of a feature and the landscape is more open to maritime
influence

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9
Q

What is the average rainfall in Bordeaux?

A

950 mm

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10
Q

How can rain be an effect for vintage variation?

A
  • Rain at flowering can result in poor fruit set
  • Rain throughout the growing season can result in increased disease pressure
  • Rain at and following véraison can lead to unripe fruit and fungal diseases
  • Rain at harvest can dilute flavours
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11
Q

How does the climate change affect Bordeaux?

A
  • Climate change has led to hot, dry summers with insufficient rainfall
  • Hot dry years such as 2003 can lead to wines, both red and white, with low acidity that lack balance and with higher alcohol
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12
Q

In which years large areas of vineyards are affected by frost in Bordeaux?

A
  • 1956
  • 1991
  • 2017
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13
Q

In the Médoc, why are the most prestigious wines tend to be close to Gironde estuary?

A

Gironde estuary has a moderating influence on the climate and often protects vines from frost

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14
Q

What is the origin of deposits of gravel and stony soils in Bordeaux?

A

They are carried to the region by floodwaters from the Pyrenees and the Massif Central many thousands of years ago

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15
Q

What is “croupes”?

A

All the top estates of the Left Bank are planted on gravel mounds known as croupes

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16
Q

What are the advantages of gravel soil?

A
  • 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
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17
Q

What is the disadvantage of gravel soil?

A

In extremely hot years, such as 2003 and 2005, the excellent drainage can put some vines at risk of drought stress, especially in ares where soil is shallow (as in Pomerol, where soils are rarely more than a metre deep)

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18
Q

In which area of the Left Bank, there are also pockets of clay?

A

Saint-Estpéhe

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19
Q

How is the soil in the Right Bank?

A

There is far more clay in the soil, although there are significant patches of gravel in certain sectors of the Libournais

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20
Q

Why is the dominant variety in the Right Bank is Merlot?

A

It is ideally suited to clay soils. It ripens fully in almost all vintages. It accumulates more sugar and thus alcohol than Cabernet Sauvignon and Cabernet Franc

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21
Q

From where do the best wines come from in the Right Bank?

A

From the grapes grown on the limestone plateau or the gravel section that borders Pomerol

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22
Q

What are the viticultural characteristics of Merlot?

A
  • Early budding (vulnerable to frost)
  • Mid ripening (can be picked before the autumn rains)
  • Susceptible to coulure, drought and most botrytis bunch rot
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23
Q

Merlot is the dominant grape in which areas of Bordeaux?

A
  • Right Bank
  • Northern Médoc
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24
Q

What is the advantage of Merlot in Bordeaux?

A
  • It ripens on these cooler soils and the water-holding capacity of clay enables it to produce the large berry size typical of Merlot
  • It also reaches higher sugar levels and therefore higher potential alcohol levels than either of the Cabernets
  • This was an advantage in earlier decades but, with a warming climate, is less so today
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25
Q

What does Merlot add to the Bordeaux blend?

A
  • Cool years: Medium to pronounced intensity fruit (strawberry and red plum with herbaceous flavours)
  • Hot years: Cooked blackberry, black plum
  • Medium tannins
  • Medium to high alcohol
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26
Q

What are the viticultural characteristics of Cabernet Sauvignon?

A
  • Late budding (protection from spring frost)
  • Late ripening (vulnerable to autumn rains)
  • Small-berried thick-skinned variety with high tannin content, resulting in wines with high tannins
  • Prone to fungal diseases, especially powdery mildew and the trunk diseases, Eutypa and Esca
  • Produces the highest quality fruit on warm, well-drained soils, such as the gravel beds of the Médoc
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27
Q

What does Cabernet Sauvignon add to the Bordeaux blend?

A
  • Pronounced violet, blackcurrant, black cherry and menthol or herbaceous flavours
  • Medium alcohol
  • High acidity
  • High tannins
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28
Q

What does Cabernet Franc add to the Bordeaux blend?

A
  • Red fruit
  • High acidity
  • Medium tannins
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29
Q

When and why is the plantings of Malbec replaced with Merlot in Bordeaux?

A

After the hard frosts of 1956, Malbec was mainly replaced with Merlot, which is easier to grow in Bordeaux

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30
Q

What are the viticultural characteristics of Petit Verdot?

A
  • Early budding (prone to spring frost)
  • Late ripening (prone to autumn rain and insufficient ripening)
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31
Q

If used what is the percentage of Petit Verdot in Bordeaux blends?

A

Less than 5%

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32
Q

What does Petit Verdot add to the Bordeaux blend?

A
  • Deep colour
  • Spice notes
  • High tannins
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33
Q

What are the viticultural characteristics of Sémillon?

A
  • Mid budding
  • Mid ripening
  • High yielding
  • Susceptible to botrytis bunch rot and to noble rot in the right conditions
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34
Q

Tasting notes for Sémillon:

A
  • Low intensity apple, lemon and, if under ripe, grassy, flavours
  • Medium body
  • Medium alcohol
  • Medium to medium (+) acidity
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35
Q

What does Sémillon add to high quality dry white Bordeaux blends?

A
  • Low to medium intensity aromas, weight and body, and medium acidity
  • It softens Sauvignon Blanc’s more intense flavours and high acidity
  • It has a strong affinity with vanilla and sweet spice flavours from new French oak
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36
Q

Why do top Sauternes wines like Ch. Climens or Ch. d’Yquem tend to have a high proportion of Sémillon?

A
  • It is more susceptible to botrytis than Sauvignon Blanc
  • It has ageability, developing toast and honeyed notes with age in contrast to Sauvignon Blanc that can hold but whose flavours do not evolve
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37
Q

What does Sauvignon Blanc add to the dry Bordeaux blends and sweet botrytis-affected wines?

A
  • Grassy and gooseberry fruit
  • High acidity
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38
Q

What is the trend for Sauvignon Blanc in Bordeaux?

A

Single variety dry wines

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39
Q

What is the planting density for top quality vineyards in Bordeaux? Why?

A
  • 10,000 vines per hectare
  • It is suitable for the relatively infertile soils of the region resulting in moderate vigour
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40
Q

Why does close planting adds to costs?

A
  • More plants
  • More trellising
  • More time for vine training
  • More ploughing, spraying
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41
Q

What is the advantage of close planting?

A

It makes the best use of expensive vineyard land

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42
Q

What is the planting density in vineyards in less prestigious appellations of Bordeaux?

A

3000-4000 vines per hectare

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43
Q

What is the most common trellising system in Bordeaux?

A
  • Left Bank: Double Guyot
  • Right Bank: Single Guyot
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44
Q

Why do some prestigious estates in Bordeaux favour cordon-trained, spur-pruned vines?

A

Arguing that it reduces yields naturally and gives better aeration to the bunches

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45
Q

What are the viticultural hazards in Bordeaux? What are the treatment modalities?

A
  • Downy mildew, powdery mildew and botrytis bunch rot: Canopy management (leaf removal) to improve aeration and deter rot. This also exposes grapes to ultraviolet light to aid ripening
  • Eutypa dieback and Esca: Soft pruning
  • Flavescence dorée : Insecticides, but such treatments make the growing band of organic and biodynamic producers uneasy because of the use of synthetic insecticides
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46
Q

What is the risk of leaf removal? How can this risk be reduced?

A
  • Sunburn and raisining
  • By removing leaves late in the season when extreme heat is less likely and the bunches can benefit from the better aeration
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47
Q

Why is bunch-thinning less popular now in Bordeaux?

A

Some viticulturalists argue that it can unbalance the vine and that pruning short in winter is a better way to control yields

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48
Q

What is the trend for the yields in Bordeaux?

A

Yields have certainly decreased over the past two decades; they now average 50 hL/ha

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49
Q

What can be the results of exaggeratedly low yields, which used to be a fashion for especially on the Right Bank

A
  • Super-concentrated wines that could often be jammy or fatiguing
  • The sense of place, which is a hallmark of fine Bordeaux, is obscured by excessive concentration that robs the wine of any nuance
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50
Q

How did the harvesting changed in time in Bordeaux?

A
  • Previously the teams were hired for a defined period. Thus, in most vintages some grapes would be picked under ripe, others overripe, and the remainder at the right moment
  • Today harvesting teams are hired for a longer period and expect some days of paid idleness should the harvest be interrupted by rain
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51
Q

What is the disadvantage of hiring workers from other EU countries in Bordeaux?

A

Boarding the workers throughout harvest, further adds to the cost

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52
Q

When machine harvesting is preferred in Bordeaux?

A
  • In some parts of the region, such as the northern Médoc, where it is hard to find workers, as the vineyards are a two-hour drive from Bordeaux
  • To collect grapes quickly if fungal disease pressure is high or if the weather forecasts is for rain or storms
  • Grapes intended for high volume inexpensive wines are typically picked by machine
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53
Q

The level of sorting depend on which factors in Bordeaux?

A
  • It depends on the value of the wine and the quality of the vintage
  • Inexpensive wines will not be routinely sorted
  • In the very best vintages, even top estates may decide not to sort in the winery because of the uniformly high quality of the fruit and because they have sorted in the vineyard
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54
Q

What are the advantages of plot-by-plot winemaking?

A
  • Grapes can be picked at optimum ripeness
  • Making separate small lots of wine increases the options for blending
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55
Q

Which kinds of vessels are used for the fermentation of red wines in Bordeaux?

A
  • Wood, stainless steel and concrete
  • All are fitted with temperature control
  • Fermentation takes place in closed vats with pump-overs as the usual practice
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56
Q

What is the preferred fermentation temperature and duration for the red wines in Bordeaux?

A
  • Early drinking wines: Mid-range fermentation temperatures and a short period on the skins after fermentation (5-7 days) to preserve primary fruit and to limit the extraction of tannins
  • Wines intended to be aged: Mid-range to warm fermentation temperatures and a total of 14–30
    days on the skins
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57
Q

How do the maceration times change in poor vintages if the fruit is not fully ripe

A

Maceration times are reduced

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58
Q

Which kind of presses are used in Bordeaux? Why?

A
  • Pneumatic presses dates or hydraulic presses
  • Because of their gentle extraction
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59
Q

Where are the free run and press wine transferred after pressing in Bordeaux?

A

Into 225-litre barrels (barriques), and the winemaker will decide later what proportion of press wine the final blend will contain

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60
Q

What do some top-quality estate do to ensure rapid completion of malolactic conversion?

A
  • Inoculation
  • Heating the cellars
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61
Q

What are the preferred vessels for aging red wines of Bordeaux?

A
  • Simpler wines are typically aged in stainless steel, concrete vats or large vats for 4–6 months and oak chips may be added for an oak flavour effect
  • High quality wines are matured in French oak barriques. Most common is a mix of new, one-year old and two-year old barriques but some very prestigious properties will use up to 100 per cent new oak
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62
Q

What is the trend for new oak usage in recent years?

A

It has been decreasing

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63
Q

What are the common choices of winemakers in terms of barrel aging in Bordeaux?

A
  • They use a range of barrels from different cooperages for greater perceived complexity
  • Level of toast is typically medium to medium plus
  • 18–24 months of aging
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64
Q

What is the usual frequency racking in Bordeaux?

A

Every three months

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65
Q

Why do some producers prefer to leave the wine undisturbed on the lees without racking in Bordeaux?

A

To prevent reduction and to help to soften tannins by using micro-oxygenation to replace the oxygenation caused by racking

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66
Q

What are the options for the time of blending?

A
  • Blending over the winter: Most estates, specially those that opt to present their wines in the spring for the en primeur tastings use it. The outcome is not just a near-final blend of the main wine, but a deselection of wines that will end up in the estate’s second or third label or that will be sold off in bulk to merchants
  • Blending before bottling: Minority of estates blend a few months before bottling, when the blending team can assess the evolution of each variety and each lot before making the final decisions
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67
Q

What are the two styles of rosé wines produced in Bordeaux?

A
  • Traditional Clairet
  • Lighter coloured rosé
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68
Q

Which grape varieties are used for the rosé production in Bordeaux?

A
  • Merlot
  • Cabernet Sauvignon
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69
Q

Which methods are used to produce rosé wines in Bordeaux?

A
  • In the past, wines were made either from younger vines or by the short maceration and bleeding off method
  • Newer style lighter coloured rosé is more likely to be made by direct pressing
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70
Q

The decision either to press the grapes immediately on arrival or leaving them on their skins up to 24 hours for white grapes depend on:

A

The style of wine that is intended.
- Pressing immediately delivers maximum freshness
- Cold soaking creates wine with more aromatic and phenolic complexity, although the grapes need to be fully healthy, otherwise off-flavours could be extracted

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71
Q

What are the common winemaking choices for the inexpensive white wines of Bordeaux?

A
  • Fermentation at cool fermentation temperatures in stainless-steel tanks
  • Remaining in the tanks for a few months before being clarified and bottled
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72
Q

What are the common winemaking choices for the mid-priced white wines of Bordeaux?

A

They are often left on the fine lees for 6– 12 months, which will give them more weight and complexity

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73
Q

What are the common winemaking choices for the higher quality white wines of Bordeaux?

A
  • Fermentation and aging in barriques, with a varying proportion of new oak
  • Many producers block the malolactic conversion
  • It used to be common for the fine lees to be regularly stirred (bâtonnage) to enrich the wines. However, today many winemakers are wary of the technique, which can, especially in hot years, give the wines excessive body in relation to their levels of acidity
74
Q

Who are the pioneers of the contemporary style of white Bordeaux? What is the new style?

A
  • Denis Dubourdieu and André Lurton
  • They advocated an increased focus on Sauvignon Blanc, skin contact for the extraction of aromatics and a reduction in the proportion of new oak used in the fermentation and maturation stages
75
Q

Why are the yields for sweet wine production is kept low (1/3 of those acceptable for still wines) in Bordeaux?

A

To ensure very high sugar levels in the grapes

76
Q

How are the lower yields achieved for sweet wine production in Bordeaux?

A
  • Pruning to a low number of buds
  • The removal of any fruit that shows any signs of disease or damage as these would be highly prone to grey mould at the end of the season
77
Q

What is the maximum allowed yield for sweet wine production in Bordeaux? What is the actual yield in many top estates?

A
  • 25 hL/ha
  • Below 10 hL/ha
78
Q

Why should the harvesters be well trained for sweet wine production in Bordeaux?

A

Harvesters must be capable of identifying noble rot in contrast to grey or black rot

79
Q

What is the duration for harvest for sweet wine production in Bordeaux?

A

Harvest can last from September to November. For wines of high botrytis concentration, teams of pickers must go through the vineyards more than once (in some vintages 10–12 times at the properties paying the greatest attention to detail)

80
Q

The level of botrytis in the final wines depends on:

A
  • Whether the conditions are correct
  • The position of estates (proximity to areas where mist forms)
  • The willingness of estates to wait for the best times to harvest
81
Q

Are the sweet wines in Bordeaux produced from 100% botrytis affected grapes?

A

No, the wines may be made from varying proportions of botrytis-affected and late-harvested fruit, depending on the conditions

82
Q

What are the common winemaking choices for the sweet wines of Bordeaux?

A
  • The grapes are handled as for a dry white wine
  • Fermentation in stainless steel, concrete tanks or barriques,
  • Aged for varying periods in any of those containers
83
Q

What are the common winemaking choices for the top quality sweet wines of Bordeaux?

A
  • Fermentation in barrels for the best integration of oak
    and fruit flavours with a high proportion of new oak
  • Barrel-ageing (18–36 months) to encourage a gentle oxidation that will add complexity
  • New oak ranges from 30 to 50 per cent but can be up to 100 per cent, for example at Ch. d’Yquem
84
Q

What are the common winemaking choices for inexpensive sweet wines of Bordeaux?

A
  • No oak
  • Released a year after the harvest
85
Q

What are the generic appellations of Bordeaux?

A

Bordeaux AOC and Bordeaux Supérieur

86
Q

Generic appellations of Bordeaux account for how many percent of all wines produced in Bordeaux?

87
Q

What are the maximum yields for white, rosé and red wines for Bordeaux AOC?

A
  • White: 67 hl/ha
  • Rosé: 62 hl/ha
  • Red: 60 hL/ha
88
Q

What is the maximum yield for red wines for Bordeaux Supérieur AOC?

89
Q

Tasting notes for a red Bordeaux AOC and Bordeaux Supérieur AOC:

A
  • Medium intensity red fruit
  • High acidity
  • Medium (+) tannins
  • Medium body
  • Medium alcohol
90
Q

What is the dominant grape variety for red Bordeaux AOC and Bordeaux Supérieur AOC?

91
Q

What is the dominant grape variety for white Bordeaux AOC and Bordeaux Supérieur AOC?

A

Sauvignon Blanc

92
Q

Tasting notes for a white Bordeaux AOC and Bordeaux Supérieur AOC:

A
  • Medium intensity gooseberry and lemon fruit
  • High acidity
  • Medium body
  • Medium alcohol
93
Q

What is the quality/price range for Bordeaux AOC and Bordeaux Supérieur AOC wines?

A
  • Acceptable to good in quality
  • Inexpensive to mid-priced
94
Q

What are the AOC stipulations for Médoc AOC and Haut-Médoc AOC?

A
  • Red wine only
  • Maximum yield is 55 hL/ha
  • Wines can only be sold for consumption from mid-June of the year after the harvest
95
Q

What are the percentages of Merlot and Cabernet Sauvignon plantations in Médoc and Haut-Médoc?

A
  • Médoc: Equal proportions
  • Haut-Médoc: 50% Cabernet Sauvignon, 44% Merlot
96
Q

Why do the wines labelled as Médoc AOC and Haıut-Médoc AOC come in a wide range of prices and quality levels?

A

Because they come from very large areas

97
Q

What are the four famous single commune appellations in Haut-Médoc?

A
  • Saint-Estèphe
  • Pauillac
  • Saint-Julien
  • Margaux
98
Q

Which properties of the region enable four famous single commune appellations of Haut-Médoc to produce premium quality wines?

A
  • They are adjacent to the Gironde estuary and its moderating influence
  • They have a high proportion of warm gravelly
    soils enabling Cabernet Sauvignon to ripen
99
Q

What are the AOC stipulations for four famous single commune appellations of Haut-Médoc?

A
  • Red wine only
  • Maximum yield is 57 hL/ha
100
Q

Tasting notes for a single commune appellation wine from Haut-Médoc?

A
  • Pronounced intensity blackcurrant, green bell pepper (especially in cooler vintages) and red plum fruit, with vanilla and cedar oak notes
  • Medium to high alcohol,
  • High tannins
  • Medium (+) body
101
Q

Quality/price range for for single commune appellation wines from Haut-Médoc?

A
  • Very good to outstanding in quality
  • Premium to super-premium in price
102
Q

What are the properties of Saint Estéphe AOC?

A
  • It is the most northerly and coolest of the four communes as it is closest to the Atlantic Ocean
  • At 40 per cent, it has more Merlot planted than the
    other three (on the clay soils away from estuary)
  • Cabernet Sauvignon makes up 50 per cent of the plantings and performs best on the gravel banks close to the estuary
  • Due its cooler regional climate, it is famous for rustic wines that need many years in the bottle to soften the tannins
  • It has no First Growths but second growths and a large number of Cru Bourgeois
103
Q

What is the advantage of clay soils in Saint Estéphe?

A

The water retaining capacity of the clay soils has proven to be advantageous in recent dry, hot summers

104
Q

What are the properties of Pauillac AOC?

A
  • High proportion of Cabernet Sauvignon planted (around 62 percent) often on the gravel banks close to the estuary
  • Many of the top estates have an even higher proportion of Cabernet Sauvignon in the blend (70-80%)
  • Produce wines of high concentration and great longevity
  • Regarded as the most structured wine of the Left Bank, with high tannins and high acidity, giving it the capacity for long ageing
  • It has three of the five first growths
  • It has the highest proportion of production of cru classé wine, around 85 per cent of production, followed closely by Saint-Julien
105
Q

What are the properties of Saint Julien AOC?

A
  • Very high proportion of Cabernet Sauvignon
  • High proportion of cru classé production
  • It has very homogenous gravel soils
  • Its style is mid-way point between the powerful structure of Pauillac and the finesse of Margaux
  • It has no first growths but five second growths
106
Q

What are the properties of Margaux AOC?

A
  • While Cabernet Sauvignon continues to be the most planted variety, there is proportionately slightly less of this variety planted and slightly more Merlot than in
    Saint-Estèphe, Pauillac or Saint-Julien
  • It has stony, gravelly soils and being slightly further
    south, grapes ripen a few days earlier than for example in Pauillac and 7–10 days earlier than the more northern Medoc appellations (can be an advantage in cool years or if rain threatens)
  • Clay seams mean that some soils can require supplementary drainage, adding to the investment required
  • It has a reputation for perfumed wines with silky
    tannins
  • ## It has one first growth and high proportion of cru classé
107
Q

What are the AOC stipulations for Listrac-Médoc AOC and Moulis AOC?

A

Apart from being able to release the wine for consumption slightly earlier, the AOC requirements are the same as for the four single communal appellations

108
Q

Why are the wines from Listrac-Médoc AOC and Moulis AOC not prestigious as the wines from the 4 single communes?

A

They are situated further from the river so they benefit from less of the moderating influence of the estuary and have less gravel in the soils

109
Q

What is the quality price range for the wines from Listrac-Médoc AOC and Moulis AOC?

A
  • Good to very good in quality
  • Mid-priced to premium priced
110
Q

What are the AOC stipulations for Graves AOC?

A
  • Can be white and red (85% red)
  • Maximum yields are limited to 58 and 55 hL/ha respectively
111
Q

What is the quality/price range for the wines from Graves AOC?

A
  • Acceptable to good quality
  • Inexpensive to mid-priced
112
Q

What kind of wines are produced in Graves Supérieures AOC?

A

It is restricted to late picked and/or botrytis-affected sweet wines which allows higher yields (40 hL/ha) than Sauternes

113
Q

Why are the wines of Pessac-Léognan AOC higher quality?

A

It has both the gravel soils and the moderating effect of
the Garonne like the top communes of the Médoc

114
Q

What is the percentage of red and white wines produced in Pessac-Léognan?

A
  • Red: 80%
  • White: 20%
115
Q

What are the properties of Pessac Léognan wines?

A
  • Maximum yield is 54 hL/ha for both red and white wines
  • It has a reputation for producing the best white wines of Bordeaux which are typically a blend of Sauvignon Blanc and Semillon
  • It has one First Growth from the 1855 classification and all of the cru classé properties of the Graves classification
116
Q

Tasting notes for a Pessac Léognan wine:

A
  • Pronounced aromas of gooseberry, lemon and grapefruit with vanilla and clove oak notes
  • Medium (+) body
  • Medium (+) to high acidity
  • Medium to high alcohol
117
Q

What is the quality/price range for the wines from Pessac Léognan AOC?

A
  • Very good to outstanding
  • Premium to super-premium in price
118
Q

What are the properties of Entre-deux-Mers AOC?

A
  • It is the second largest appellation in terms of hectares (after Bordeaux AOC)
  • Only white (Red wine is produced within the appellation area but is bottled as Bordeaux or Bordeaux Supérieur)
  • Maximum yield is 65 hL/ha (light flavour intensity)
  • Acceptable to good in quality and GRAVes APPeLLAtIo
    inexpensive to mid-priced
119
Q

What are similarities and differences between Saint-Émilion and Saint-Émilion Grand Cru AOCs?

A
  • They cover the same large area
  • They are both red wine only
  • Merlot is the dominant grape variety (60%) and Cabernet Franc is second
  • Saint-Émilion Grand Cru AOC has lower maximum yields (46hL/ha) and longer minimum maturation time (20 months) than Saint-Émilion AOC (53hL/ha and 6 months)
120
Q

Tasting notes for a top Saint-Émilion wine:

A
  • Pronounced red and black plum fruit with noticeable vanilla and clove new oak character
  • Full body
  • High alcohol
  • Medium (+) to high acidity
  • Medium (+) to high tannins
121
Q

Name two Saint-Émilion satellites.

A
  • Montagne Saint-Émilion AOC
  • Lussac-Saint-Émilion AOC
122
Q

What are similarities and differences between Saint-Émilion AOC and Saint-Émilion satellites?

A
  • Satellites are close to Saint-Émilion but further away from the River Dordogne
  • They have the same AOC rules
123
Q

What are the properties of Pomerol AOC?

A
  • Red wine only
  • Merlot as the dominant grape (around 80%), Cabernet Franc being the next
  • The maximum yield is 49 hL/ha
  • Wines are very good to outstanding in quality and premium to super-premium in price
  • Partly because of the small size of the estates in Pomerol and consequent small production
124
Q

Tasting notes for a Pomerol AOC:

A
  • Pronounced red and black plum fruit with noticeable vanilla and clove new oak character
  • Full body
  • High alcohol
  • Medium (+) to high acidity
  • Medium (+) to high tannins
125
Q

Name one satellite appellation of Pomerol.

A

Lalande-de-Pomerol AOC (allows slightly higher yields than in Pomerol AOC)

126
Q

What are the properties of Côtes de Bordeaux AOC?

A
  • For red and white wine
  • Created in 2009
  • A number of communes can append their name before
    the AOC name (Blaye, Cadillac, Castillon and Francs)
  • For red wines, the maximum yield is 55 hL/ha (52 hL/ha if a commune name is appended)
127
Q

What are the properties of Côtes de Bourg AOC?

A
  • Similar appellation to Côtes de Bordeaux that is not under the umbrella of Côtes de Bordeaux
  • Dominant grape variety is Merlot
  • Wines are similar in style and price to Médoc AOC
  • Focus on Malbec with 10 per cent of its hectares being
    planted with this variety (highest percentage of any Bordeaux appellation)
128
Q

Name the sweet wine appellations in Bordeaux

A
  • Sauternes
  • Barsac
  • Sainte-Croix-du-Mont AOC
  • Loupiac AOC
  • Premières Côtes de Bordeaux AOC
129
Q

What is the percentage of Sémillon plantings in Sauternes and Barsac?

130
Q

By which mechanism does the ideal conditions for noble rot occur in Sauternes?

A
  • Meeting of the cold Ciron River with the warmer Garonne River creating morning mist
  • These mists are burnt off by the middle of the day with sunshine in the afternoon drying the grapes to avoid the development of grey rot
131
Q

Sauternes accounts for how many percent of sweet wine production in Bordeaux?

132
Q

How are the wines of Barsac labelled?

A

Barsac AOC or Sauternes AOC

133
Q

What is the maximum allowed yield for Sauternes and Barsac AOC?

A

25 hL/ha, but, in reality, much lower yields are often required to ensure grapes are fully ripened before noble rot develops

134
Q

Tasting notes for a Sauternes or Barsac:

A
  • Pronounced aromas of citrus peel, honey, tropical fruit (mango) with vanilla oak notes
  • Full body
  • High alcohol
  • Medium to medium (+) acidity
  • Sweet finish
135
Q

What is the quality/price range for Sauternes/Barsac AOC?

A
  • Very good to outstanding in quality
  • Mid-priced to super-premium
136
Q

What is the reason for crisis for Sauternes for the past 30 years? What is the solution?

A
  • Lack of demand
  • Many properties have started producing dry wines
137
Q

What is the maximum allowed yield for sweet wine appellations other than Sauternes/Barsac AOC?

A
  • Sainte-Croix-du-Mont AOC and Loupiac AOC: 40hL/ha
  • Premières Côtes de Bordeaux AOC: 45 hL/ha
138
Q

Should the sweet wine appellations other than Sauternes/Barsac AOC have botrytis effect?

A

No, these wines may be botrytis-affected or simply late harvest

139
Q

What is the quality/price range for sweet wine appellations other than Sauternes/Barsac AOC?

A
  • Good to very good in quality
  • Inexpensive to mid-priced
140
Q

How are the wines of Médoc and Sauternes ranked according to 1855 classification?

A
  • First to fifth growths for Medoc
  • First and second growths for Sauternes, with Ch. d’Yquem being awarded a special category of its own,
    Premier Cru Supérieur
141
Q

Cru classé wines represent about how much of the wine produced in the Médoc?

142
Q

Describe Graves classification.

A
  • Established in 1959
  • Can be red or white
  • Altogether there are 16 classified châteaux, for their red, white or both
  • No sub-divisions
  • All located within the sub region of Pessac Léognan
143
Q

Describe Saint-Émilion classification.

A
  • Established in 1955, revised at approximately 10-yearly
    intervals
  • Red wine only
  • Only applies to some wines within the Saint-Émilion Grand Cru AOC
  • Châteaux are judged on their terroir, methods of production, reputation, commercial considerations and a blind tasting of at least 10 vintages
  • 3 tiers: Premier Grand Cru A, Premier Grand Cru B and Grand Cru Classé
144
Q

Describe The Crus Bourgeois du Médoc classification.

A
  • Created in 1932, revised in 2010
  • It is a level below Cru Classé
  • Cru Bourgeois label awarded annually to individual wines rather than to châteaux
  • Any property in the Médoc may apply
  • From the 2018 vintage on there are three tiers: Cru Bourgeois, Cru Bourgeois Supérieur and Cru
    Bourgeois Exceptionnel, and this classification will last for five years
145
Q

How many estates (Chateaux) i Bordeaux?

146
Q

Why are the number of estates shrinking in Bordeaux?

A

As very small properties are being taken over by larger neighbours to create volumes of wine that are more
viable commercially

147
Q

What is the average estate size in Bordeaux?

148
Q

What is the annual production of wine in Bordeaux?

A

800 million bottles

149
Q

Co-operatives are responsible of how many percent of wine production in Bordeaux?

A

25% of production from 40% of growers

150
Q

What are the production costs for a Bordeaux AOC, a Médoc estate and a classed growth per bottle?

A
  • Bordeaux AOC: €0.57
  • a Médoc estate: €2.35
  • Classed growth: €16
151
Q

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

A
  • Increased vine density
  • Harvest costs
  • Hugely higher viticultural costs
  • Lower yield
  • Vigorous grape selection
  • Barrel ageing (both barrel cost and extended time)
152
Q

Why is the 100-point rating system associated with Robert Parker and adopted by many top critics has
become a vital tool for selling wine?

A

Scores have become an easy to understand way of communicating with potential purchasers

153
Q

What was the total value of wine sales in Bordeaux in 2018?

A

€4 billion

154
Q

What are the percentages of domestic sales and export for Bordeaux wines?

A
  • Domestic: 56% (48% by value) 48% sold in supermarkets with an average price of €5.80
  • Export: 44% (52% by value)
155
Q

What are the top export markets for Bordeaux wines?

A
  • Hong Kong
  • China
  • USA
  • UK
156
Q

Explain La Place de Bordeaux system

A
  • La place consist of brokers (courtiers) and merchants (négociant)
  • The châteaux sell their wines to négociants,
    who then sell and ship the wines to distributors (importers, wholesalers and retailers) throughout the world, taking an average of 15 percent of the sale price
  • Courtiers act as brokers between the châteaux and the négociants, earning two percent
157
Q

Why do the estates in Bordeuax work with many number of negociants (up to 40)?

A

Bordeaux wines are distributed to more than 170 countries across the globe and a château wants to ensure that its wines are in key markets

158
Q

How is the number of cases purchased by each négociant is determined in Bordeaux?

A

By an allocation system, where each négociant is allotted a percentage of production every vintage

159
Q

Why is the great majority of wine (Bordeaux and Bordeaux Supérieur) is inexpensive and has struggled to raise its price much above €1 per litre for wine in bulk over many years?

A
  • Lower demand in France
  • Huge competition from wines from other countries (Chile, Australia)
160
Q

Inexpensive Bordeaux wines are produced by:

A
  • Co-operatives
  • Small producers
  • Grapes sold directly to larger wine companies like Castel
161
Q

Inexpensive Bordeaux wines are sold mainly in..

A

French supermarkets

162
Q

Describe En Primeur system.

A

It is a systen where classed growths and other high-quality wines are sold as futures, i.e. a paper transaction where the wine is sold a year to 18 months before it is bottled

163
Q

Is en primeur system unique for Bordeaux?

A

No, it is used in other regions but is most commonly associated with Bordeaux

164
Q

What are the advantages of en primeur system for the buyers and the wineries?

A
  • Buyers: They can secure hard-to-buy wines and at a
    lower price than they will appear in fine wine shops once they are bottled and shipped
  • Estates: They benefit from early payment for wine
165
Q

How did the en primeur system developed in years?

A
  • It dates from the period after the Second World War
    when the chateaux were struggling financially
  • it was not until the late 1970s that consumers began to take an interest in Bordeaux en primeur sales
  • It was the great 1982 vintage which really caught their imagination
166
Q

When does en primeur campaign start in Bordeaux?

A

April where 5–6,000 wine professionals taste and assess the wines while they are still in barrel

167
Q

When do the estates release their prices after en primeur?

A

Throughout May and June

168
Q

What is “first tranche”?

A

Châteaux, usually through their négociants, put up for sale a small amount of wine (the first tranche)
- The price of which will be heavily influenced by the individual château’s reputation and the experts’ reviews
- The first tranche is intended to gauge what the market is prepared to pay for the wine
- Depending on how it sells, the price will be adjusted for subsequent tranches
- Usually, the price goes up for each tranche

169
Q

What is allocation system?

A
  • Wines in demand, especially the rarest and most sought-after wines, will be on allocation
  • Thus, the négociants and trade buyers may well have to buy wines in a less good vintage if they want to maintain their allocation of wines in top vintages
170
Q

The success of en primeur campaign depend on which factors?

A
  • Quality of the wines
  • The prices being asked
  • State of the market
171
Q

What happens If the prices are set too high during en primeur campaign?

A

The estates, négociants and retailers will end up with stocks of wine

172
Q

How does the state of the market affect the prices in en primeur system?

A
  • If an averagely good vintage follows a number of successful ones, the estates may need to reduce prices to attract buyers
  • However, they may well be reluctant to do so and this can lead to unsold wine
173
Q

What does the en primeur price of a wine include and exclude?

A
  • It includes the bottled wine being delivered to the storage of the retailer a year later
  • The price is ex cellar that is excludes any taxes that will
    be due in the final buyer’s home market
174
Q

What are the options for the final buyer for the wines bought in en primeur system?

A
  • To have the wine delivered
  • To have it stored until it is ready to drink
  • To sell the wine (Bordeaux (particularly First Growths and other top wines accounts for the largest proportion of wine that is traded on the secondary market)
175
Q

Why is there continuing debate about whether the en primeur system still works since 2010?

A
  • In the boom period of the 2000s, in particular due to increased interest from China, en primeur prices rose considerably
  • Châteaux became accustomed to offering their wines at ever-higher prices even in relatively poor vintages such as 2011
  • In the end, this led to Bordeaux prices starting to fall so those who had invested in en primeur lost money
176
Q

What is the trend for en primeur sales in Bordeaux?

A
  • In 2012, Ch. Latour announced that it would no longer be selling its wines en primeur
  • Several châteaux have reduced the volume of wine they sell in this way
  • However smaller or less prestigious châteaux cannot afford the keep their wines and need the money en primeur sales generate, so they keep on this system
177
Q

What are the advantages of en primeur system for the estates?

A
  • Ability to test the market
  • Early payment and return
178
Q

What are the disadvantages of en primeur system for the estates?

A
  • Potentially selling at a lower price
  • Potential for financial mismanagement or losses by
    négociants (that could lead them to go out of business that could adversely affect an estate’s reputation
179
Q

What are the advantages of en primeur system for the final customers?

A
  • Ability to secure sought- after wines and theoretically at the lowest price
  • Option to keep or trade sought-after wines
180
Q

What are the disadvantages of en primeur system for the final customers?

A
  • May not truly reflect the final wine
  • Négociants, shippers may go out of business before the wine arrives
  • Prices may fall before the wine arrives due to economic conditions or the quality of following vintages
181
Q

What is La Cité du Vin?

A

Bordeaux’s wine visitor centre

WSET 4 D3 by Sarp Sarac (7 decks)

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