D3.C3. Burgundy

Question 1

Tasting notes for Chablis

Answer 1

• All the wines are dry, most are medium bodied, medium alcohol, with zesty high acidity, green apple and lemon fruit flavours
• General trend is for no or minimal oak flavour
• Ageing in oak can be used by some producers for premiers and grands crus

Question 2

Quality/price range for Chablis

Answer 2

• Good to outstanding
• Mid-price to premium, with a few super-premium examples

Question 3

During which time in history Chablis had the largest appellation area?

Answer 3

• In the early nineteenth century Chablis enjoyed a boom due to its relative proximity to Paris (40.000 ha)

Question 4

Which events in history lead to shrinking of the appellation area in Chablis to 400 ha?

Answer 4

• Phylloxera and powdery mildew
• Building of the Paris-Lyons-Marseille railway in the middle of the nineteenth century (couldn’t compete with cheap wines from south of France)
• Rural depopulation after World War I
• Frost of 1945

Question 5

What is the climate of Chablis?

Answer 5

Continental with cold winters and warm summers

Question 6

What is the implication of cool northern location of Chablis?

Answer 6

Uncertainty about ripening and considerable vintage variation

Question 7

What is the annual rainfall in Chablis?

Answer 7

670mm

Question 8

What are the climatic hazards in Chablis?

Answer 8

Spring frosts and hail storms

Question 9

What are the management options against frost in Chablis?

Answer 9

• Smudge pots: Smoky, causes air pollution, requires staff in the vineyard
• Sprinklers (aspresion): Now the most popular option though installation and
  maintenance costs mean that it is only a realistic option for vineyards with a good returnon investment (premiers crus, grand cru) or for well-funded companies
• Pruning choices: Later pruning promotes later bud-burst