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WSET Diploma & CMS Advanced 2025 > France: Bordeaux > Flashcards

France: Bordeaux Flashcards

History, climate, soils, grape varieties, vineyard management, winemaking, appellation info and business factors.

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1
Q

What are the two rivers that make up the Gironde Estuary?

A

The Garonne and The Dordogne

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2
Q

What are the most planted white varieties in Bordeaux?

A
  1. Sémillon
  2. Sauvignon Blanc
  3. Muscadelle
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3
Q

What are the three most planted black varieties of Bordeaux

A
  • Merlot
  • Cabernet Sauvignon
  • Cabernet Franc
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4
Q

How did the Dutch influence the history of Bordeaux?

A

In the 17th and 18th centuries, Dutch engineers built a system of canals (jalles) to drain the marshy lowlands of the Médoc to make the area more suitable for viticulture.
This revealed fast-draining, gravel soils (including the famous croupes, mounds of warm, gravel soils).

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5
Q

What was the Exposition Universelle de Paris?

A
  • A world exhibition showcasing French industrial and agricultural products as well as fine art.
  • First established by Emperor Napoleon III, following a similar event in England.
  • The Bordeaux chamber of commerce asked the region’s brokers to compile a classification of wines. This was based as price, and became to be known as the 1855 classification.
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6
Q

What is Bordeaux’s climate classification?

A

Moderate maritime

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7
Q

How does the Gulf Stream influence Bordeaux’s climate?

A

Originating from the Gulf of Mexico, the Gulf Stream is a warming influence.

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8
Q

What is the name of the pine forest protecting Bordeaux’s left bank from Atlantic Storms?

A

The Landes

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9
Q

How does the Landes pine forest influence nearby vineyards?

A
  • The Landes pine forest protects some vineyards on the left bank of Bordeaux from Atlantic storms.
  • The estates that fringe the Landes are cooler and thus more marginal than their neighbours to the east (eg Domaine de Chevalier in Léognan).
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10
Q

What is the average annual rainfall in Bordeaux?

A

950mm

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11
Q

Why does Bordeaux often experience vintage variation?

A

Variable rainfall year-to-year.

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12
Q

How does excessive rainfall at key moments in Bordeaux’s season affect viticulture?

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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13
Q

How has climate change influenced Bordeaux’s growing season?

A

More hot and dry summers

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14
Q

How does the climate differ between the left bank and right bank of Bordeaux?

A

The left bank experiences more of a maritime climate, whereas this is less pronounced in the right bank (slightly more continental).

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15
Q

What are the key climactic hazards that Bordeaux experiences?

A
  • Frosts (especially in years such as 1956, 1991 and 2017).
  • Hail, increasingly widespread and sporadic in the last decade
  • Untimely rainfall, the major contributor to vintage variation
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16
Q

Where does Bordeaux sit on the Winkler Scale?

A

Region II

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17
Q

What is the latitude of Bordeaux?

A

44-45° N

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18
Q

What was the best vintage in the 1980s for Bordeaux?

A

1982

Nearly perfect conditions in the Médoc

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19
Q

What was considered the worst vintage in Bordeaux in the 1980s?

A

1984

Poor to average quality across Bordeaux. Flightly weather patterns with frequent storms.

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20
Q

What were the top four vintages in Bordeaux in the 1980s?

A
  • 1982
  • 1985
  • 1986
  • 1989
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21
Q

What were the conditions of vintage 1986 in Bordeaux?

A

Cool, wet spring, summer was long, hot and dry. Some areas were suffering through water stress. Wet, stormy weather in September. Excellent Cabernet Year.

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22
Q

In what year did Cheval Blanc not produced their Grand Vin?

A

1991

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23
Q

What was the best vintage for Bordeaux in the 1990s?

A

1990

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24
Q

What were the worst vintages for Bordeaux in the 1990s?

A
  1. 1991
  2. 1992
  3. 1993
  4. 1997 (Argued)
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25
Q

What was the best vintage for Sauternes/Barsac in the 1980s?

A

1988

Wet and humid spring. Warm, dry summer. Wet, humid September.

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26
Q

What were the best Bordeaux vintages of the 2000s?

A
  • 2000
  • 2005
  • 2009
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27
Q

What are (so far) the best vintages for Bordeaux in the 2010s?

A
  • 2010
  • 2016
  • 2018
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28
Q

What were the best vintages for Bordeaux in the 1990s?

A
  • 1990
  • 1995
  • 1996
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29
Q

Bordeaux vintage 1990

A

Outstanding

Considered one of the best Bordeaux vintages of the late 20th century.

  • Cool spring
  • Very and dry hot summer
  • Short bursts of rain in September.
  • Generally considered a left bank year.
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30
Q

Bordeaux vintage 1991

A

Terrible

  • Very cold Spring
  • Frost decimated yields April 21
  • Average summer
  • Heavy rainfall through September and October
  • Second coldest vintage on record
  • Many declassified their wines; Cheval Blanc did not produce a Grand Vin
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31
Q

Bordeaux vintage 1992

A

Very wet summer

  • Warm Spring with successful flowering
  • Very high rainfull in August (the most in 50 years)
  • Cool temperatures in September
  • Heavy rainfall in August
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32
Q

Bordeaux vintage 1993

A

Overall wet vintage

  • Wet May and June
  • Some dry and warm weather in July and August
  • Heavy downpours in October and September, destroying harvest for most areas.
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33
Q

Bordeaux vintage 1994

A

Average

  • Cool Spring
  • Warm, sunny and dry Summer
  • Rainfall on September 7 that fell for the remainder of the month.
  • Right bank fared better
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34
Q

Bordeaux vintage 1995

A

Excellent

  • Good spring
  • Summer was very hot and dry
  • September brought rain, then dry, sunny conditions
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35
Q

Bordeaux vintage 1996

A

Médoc Year

  • Very warm Spring
  • Mostly warm summer (although some cool, wet weather in July)
  • Rainstorm in August affecting right bank and Margaux
  • Warm dry September with strong winds to help dry the vintage
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36
Q

Bordeaux vintage 1997

A

Wet Summer

  • Mild winter, warm spring with early, uneven flowering
  • Very wet summer, raising concerns of mildew and rot.
  • High rainfall in August, diluting grapes.
  • Dry, warm September
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37
Q

Bordeaux vintage 1998

A

Hot

  • Cool spring
  • Very hot August (water stress and sunburn were issues)
  • Dry September, followed by storms
  • Rot was an issue in some areas
  • Better right bank wines (particularly Cheval Blanc and Figeac)
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38
Q

Bordeaux vintage 1999

A

Storm year

  • Wet, stormy Spring
  • Rainstorm summer
  • Hailstorms in September (Saint Emilion worst hit).
  • Best wines were from those who picked at the right time and used up-tp-date technology
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39
Q

Bordeaux vintage 2000

A

Outstanding

  • Warm wet spring (some concerns of Mildew)
  • Spectacular summer
  • Some rain mid-September
  • Médoc was widely considered the most successful.
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40
Q

Bordeaux vintage 2001

A

Unpredictable weather
Right bank preferred. White and sweet wines outstanding.

  • Cold start to spring
  • Heatwave in May
  • Wet July
  • August and September were dry
  • Right bank fared better.
  • Very good sweet wines with Yqem having a legendary vintage.
  • Very good white wines.
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41
Q

Bordeaux vintage 2002

A

Late summer

  • Cool spring, heavy rains and uneven flowering
  • Cool, wet August
  • Very hot conditions at the end of August through to October
  • Mixed quality. Cabernet did better than Merlot.
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42
Q

Bordeaux vintage 2003

A

Heat wave year

  • Extremely hot conditions
  • Some rainfall in September.
  • Northern Médoc was more successful than southern.
  • Quality of right bank wines was variable, but some producers management to produce excellent wines.
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43
Q

Bordeaux vintage 2004

A

Indian Summer
* Mild spring
* Early summer was warm and dry
* Heavy rainfall in August leading to some dilution
* Warm, dry conditions in September

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44
Q

Bordeaux vintage 2005

A

Outstanding
* Considered one of the best vintages in the last 50 years.
* Warm Spring
* Warm, dry Summer
* Some relieving rains in August and September
* Right bank saw slightly warmer temperatures

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45
Q

Bordeaux vintage 2006

A

Up-and-Down
* Cool, wet winter
* Warm conditions for Spring and early Summer
* Cool, wet August
* Warm conditions at the beginning of September
* High rainfall at the end of September
* Pomerol was able to produce excellent wines

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46
Q

Bordeaux vintage 2007

A

Sweet wine year
* Damp summer conditions
* Warm and dry September

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47
Q

Bordeaux vintage 2008

A

Cool vintage
* Cool, damp weather in early Spring
* Severe frosts in April (particularly in St Emilion)
* Cool, wet summer
* Sunny, dry conditions arrived in September
* Good examples of Grand Vin, poorer quality down the line (Jancis Robinson).

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48
Q

Bordeaux vintage 2009

A

Outstanding
* Violent hailstorm in April (affecting Pessac Leognan and some right bank areas)
* Sunny, dry and hot summer with some drought and water stress concerns
* Outstanding wines in Pomerol and left bank, St Emilion less consistent.

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49
Q

Bordeaux Vintage 2010

A

Outstanding
* Many consider 2010 to be the vintage of the century.
* Cool, wet Spring and early Summer
* Very dry summer thereafter with only 50mm of rain between July and September.

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50
Q

Bordeaux vintage 2011

A

Challenging

  • Dry Winter and Spring, the latter experiencing very hot conditions.
  • Warm May
  • Very hot June, sunburn was an issue
  • Rain in July and August
  • Fluctuating temperatures in August with storms.
  • Warm, dry September but with some storms
  • Saint Estephe devastated by hail
  • Good white and sweet wine vintage
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51
Q

Bordeaux vintage 2012

A

Hot Summer
* Damp Spring, very wet April with issues with uneven fruit set
* Very hot summer conditions with prolonged water stress. Did not ease until September.

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52
Q

Bordeaux vintage 2013

A

Chaotic
* Cold, soggy Spring
* Large frost
* One of the hottest summers on record
* Large rainstorm in July
* Hailstorms in August
* Saint Estephe fared better than other appellations

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53
Q

Bordeaux vintage 2014

A

Average
* Mild winter, high rainfall
* Humid conditions early Summer
* Warm July conditions, but hailstorm
* Cool August temperatures
* Warm, dry Autumn conditions recovered the vintage

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54
Q

Bordeaux vintage 2015

A

Excellent, but not Outstanding
* Very warm May
* Intense heat in June and July, including bushfires neaar Pessac Leognan
* Very wet August

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55
Q

Bordeaux vintage 2016

A

Wet Spring, Hot summer
* Warm, wet Winter
* Cool, wet Spring (avoided frost and hail)
* Rainfall in May until the end of June
* Dry July, very hot August
* Warm September

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56
Q

Bordeaux vintage 2017

A

Cool Vintage
* Extreme frost in April
* Warm, sometimes very hot temperatures in May and June
* Rain in June
* Overcast but warm and dry July
* Cool August and September, with rain

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57
Q

Bordeaux vintage 2018

A

Extreme
* Extremely wet Spring, with some hail
* Extremely hot and dry Summer
* Excellent, perhaps outstanding vintage - will show with time

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58
Q

What are croupes?

A

Gravel mounds most famous in the Médoc

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59
Q

What soils define Bordeaux’s left bank?

A

Gravel
With some clay, limestone and sand with amounts differing across appellations.

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60
Q

What communes of the Médoc have the deepest gravel croupes?

A

Paulliac and Saint Julien

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61
Q

Outline the soils of Margaux.

A

Shallower gravel soils with clay, limestone and sand.

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62
Q

What are the key advantages of Bordeaux’s gravel soils?

A
  • Very good drainage; suitable for high rainfall regions such as Bordeaux as vineyards are able to dry out more quickly
  • Heat retention: the high content of stones and pebbles absorb heat, aiding ripening.
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63
Q

What is the key disadvantage of Bordeaux’s gravel soils?

A

In very warm, dry years, vines can suffer drought and water stress due to the soil’s inability to retain water.

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64
Q

Which communes of the Médoc have a higher proportion of clay in their soils?

A

Saint Estephe and Margaux.

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65
Q

How do the soils of Bordeaux’s left and right banks differ?

A

The left bank has a higher content of gravel, whereas the dominant soil of the right bank is clay.

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66
Q

Outline the soils of Pomerol.

A

Pomerol lies on a gently rising plateau with three seperate terraces formed during the Ice Age.

Lowest terrace Sandy
Middle terrace Gravel > sand and clay.
** Upper terrace** Clay > gravel. Deep blue clay at the highest and eastern-most point.

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67
Q

What is the buttonière in Pomerol?

A

The buttonhole.

An area of deep blue clay at Pomerol’s highest and easternmost point, with Petrus at its centre.

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68
Q

What are the six black grape varieties of Bordeaux?

A
  • Merlot
  • Cabernet Sauvignon
  • Cabernet Franc
  • Malbec
  • Petit Verdot
  • Carmenère
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69
Q

Outline the viticultural characteristics of Merlot

A
  • Early budding, mid ripening (can be picked before Autumn rain).
  • Moderate-high in vigour
  • At risk of winter and spring frosts, vulnerable to drought
  • Susceptible to downey mildew, leafhoppers, coulure, botrytis
  • Prefers clay-limestone soils
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70
Q

Which ripens earlier: Merlot or Cabernet Sauvignon?

A

Merlot

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71
Q

What characteristics does Merlot contribute in wine?

A
  • Medium-pronounced intensity fruit
  • Strawberry and red plum with herbaceous characters in cooler years.
  • Medium tannin
  • Medium-high alcohol
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72
Q

Outline the viticultural characteristics of Cabernet Sauvignon.

A
  • Late budding, mid-late ripening
  • High vigour
  • Vulnerable to early Autumn rains
  • Prone to fungal disease; powdery mildew, Eutypa Dieback, Esca.
  • Prefers well-drained gravel soils
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73
Q

What characteristics does Cabernet Sauvignon contribute to wine?

A
  • Violet, black currant, black cherry, menthol and/or herbaceous flavours
  • Medium alcohol
  • High acidity and tannins
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74
Q

Outline the viticultural characteristics of Cabernet Franc.

A
  • Early budding, mid ripening
  • Prone to Spring frosts, coulure
  • Winter hardy
  • Can taste excessively leafy if not fully ripened
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75
Q

What characteristics does Cabernet Franc contribute to the final wine?

A
  • Redcurrant, raspberry, violet, leafy aromas
  • Light-medium body
  • Medium tannins
  • High acidity
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76
Q

Outline the viticultural characteristics of Malbec.

A
  • Early budding and ripening
  • Vigourous and productive
  • Susceptible to coulure, botrytis and downey mildew
  • Drought resistent
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77
Q

Why is Petit Verdot unpopular in Bordeaux?

A

Petit Verdot buds early (at risk of Spring frosts) and ripens late (later than Cabernet Sauvignon, at risk of Autumn rains).
Fails to ripen in cool years.

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78
Q

What does Petit Verdot contribute to a Bordeaux blend?

A

Deep colour, spice notes and high tannins

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79
Q

What are the three most important white grape varieties of Bordeaux?

A
  • Semillion
  • Sauvignon Blanc (and Gris)
  • Muscadelle
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80
Q

What are the ‘accessory’ white grape varieties of Bordeaux?

A

Ugni Blanc
Colombard
Merlot Blanc

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81
Q

What are the four newly approved black grape varieties in Bordeaux?

A

Marselan
Touriga Nacionale
Castets
Arinarnoa

  • Bordeaux and Bordeaux Supérieur only
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82
Q

What are the two newly approved white grape varieties in Bordeaux?

A

Albarino and Liliorila

  • Bordeaux and Bordeaux Supérieur only
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83
Q

In 2021, the INAO approved six new varieties for Bordeaux and Bordeaux Supérieur. Why?

A

To help producers adapt to climate change

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84
Q

Outline the viticultural characteristics of Sémillon.

A
  • Mid ripening
  • Susceptible to botrytis
  • Moderate vigour
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85
Q

What characteristics does Sémillon contribute to the final wine?

A
  • Low intensity apple, lemon and if underripe grassy flavours
  • Toast and honey notes with age
  • Medium body, medium alcohol, medium-medium + acidity
  • Strong affinity for sweet spice and vanilla flavours from oak
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86
Q

Outline the viticultural characteristics of Sauvignon Blanc.

A
  • Early-mid ripening
  • High vigour
  • Susceptible to botrytis
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87
Q

What is the typical planting density in Bordeaux?

A

10,000 vines per hectare.
Vines are typically planted one metre apart, with one metre between rows.

Less prestigous regions are planted at lower densities (3000-4000).

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88
Q

What are the cost associated with ‘close planting’ vineyards?

A
  • More plants and more trellising have to be bought
  • Specialist over-the-row tractors are required
  • More time (labour) is needed for training, spraying and ploughing
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89
Q

What is the typical vine training method on the left bank, Bordeaux?

A

Double Guyot

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90
Q

What is the typical vine training method on the right bank, Bordeaux?

A

Single Guyot

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91
Q

What are the two vine training systems used in Bordeaux?

A

Guyot; single or double, and to a much lesser extent; cordon trained, spur pruned.

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92
Q

What is ‘soft pruning’?

A

A treatment against Eutypa Dieback and Esca

Only small cuts are made if at all possible, leaving some extra wood at the cut site to allow the wood to dry out and maximising the opportunity for sap to flow around the plant.

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93
Q

What diseases commonly occur in Bordeaux?

A
  • Downey mildew, powdery mildew and botrytis due to high rainfall
  • Flavescence Dorée (grape vine yellows).
  • Eutypa Dieback and Esca
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94
Q

How might a grower reduce the threat of Eutypa Dieback and Esca?

A

Soft pruning

A new, but increasingly new technique used in Europe

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95
Q

How do producers contain flavescence dorée?

A

By using insecticides against leafhoppers (the disease’s vector).

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96
Q

What percentage of Bordeaux’s vineyards are certified organics (or in conversion)?

A

18%

(as of 2021)

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97
Q

What is an essential step to be taken to prevent fungal disease in Bordeaux?

A

Leaf removal; intended to improve aeration and deter rot.
It also aids ripening.

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98
Q

Why do some producers remove bunches (or bunch-thin) in Bordeaux?

A

This was a way to correct vines carrying a high yield, and to improve concentration of flavour.

Less popular now; most prefer to prune short in the winter to control yields.

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99
Q

What is the overall average yield of Bordeaux?

A

50 hL/ha

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100
Q

Which region is known for ‘plot-by-plot’ winemaking?

A

Bordeaux; specifically premium estates.

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101
Q

What is ‘plot-by-plot’ winemaking?

A

Picking individual plots for optimum ripeness and then making separate small lots of wine with those grapes

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102
Q

What are the additional costs associated with ‘plot-by-plot’ winemaking?

A
  • Additional care (time and labour) while harvesting
  • More smaller vessels
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103
Q

Outline the typical options for red wine fermentations in Bordeaux.

A
  • Vessel: Closed vats (stainless steel, wood, concrete) with pump-overs and temperature control
  • Yeast: Cultured yeasts
  • Temperature: Mid-range to warm, depending on level of extraction desired.
  • Duration: 5-7 days for wines intended for early consumption, 14-30 days for wines intended for bottle age.
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104
Q

Bordeaux: stem or destem?

A

Destemming is routine in Bordeaux

105
Q

Bordeaux; machine or manual harvest?

A

Varies with different producers.

Machine for economic reasons: labour, speed, threat of rain etc
Manual for quality purposes.

106
Q

What forms of presses are common in Bordeaux?

A

Pneumatic, or;
modern vertical or hydraulic presses (considered to give best results due to gentle extraction).

107
Q

What wooden vessel is popular in Bordeaux?

A

225l barrique

108
Q

Why do Bordeaux winemakers speed up MLF process?

A

Because wines are typically tasted in the following spring by wine buyers and journalists (en primeur).

109
Q

How might an inexpensive red Bordeaux be matured?

A
  • Vessel: Stainless steel, concrete or large vats (oak chips/staves optional).
  • Duration: 4-6 months
110
Q

How might a premium red Bordeaux be matured?

A
  • Vessel: French oak barriques (225l).
  • Vessel age: Mix of new, one and two-year-old wood (prestigous estates will often use 100% new oak).
  • Toast level Typically med-med +
  • Duration: 18-24 months
  • Oxygen: Typically, wines are racked every 3 months , however, some producers prefer to leave wine undisturbed on lees + micro-oxygenation).
111
Q

What are the two approaches to blending in Bordeaux?

At what point in the winemaking process?

A
  • Blend over the winter
  • Blending a few months before bottling
112
Q

Why do most Bordeaux estates blend their wines over the winter?

A
  • To have a finalised wine before en primeur (if showcasing)
  • To determine the ‘deselected’ wines that will end up in the estates 2nd or 3rd label, or sold.
113
Q

Why do some Bordeaux estates choose to blend a few months before bottling?

A

So the blending team can analyse the evolution of each grape variety/batch before making blending decisions.

114
Q

What are the two styles of rosé produced in Bordeaux?

A

The deeper coloured, traditional Clairet, and the lighter coloured rosé.

115
Q

What are the most common grape varieties used for Bordeaux rosé and clairet?

A

Cabernet Sauvigon and Merlot

116
Q

What are the most common methods to make rosé in Bordeaux?

A

Clairet wines are typically made by the saignée method (a method also used to concentrate red wines).
The lighter coloured rosés are typically made with direct pressing

117
Q

Under which appellations are rosé and clairet wines produced in Bordeaux?

A

Bordeaux AOC
Crémant de Bordeaux AOC for sparling rosé wines.

118
Q

What are the requirements for Crémant de Bordeaux AOC?

A
  • Must be made from the classic Bordeaux varieties (accessory whites are permitted).
  • Min. 11% ABV
  • 9 months on lees, 12 months total before bottling
119
Q

What are the skin-contact options for Bordeaux whites?

A
  • Juice is pressed immedietly upon arrival for max. freshness.
  • Juice is subjected to skin contact for up to 24 hours for more aromatic and phenolic complexity (grapes need to be fully healthy).
120
Q

Outline the typical winemaking process for an inexpensive- mid-priced Bordeaux white.

A
  • Juice is pressed on arrival
  • Cool fermentation in stainless steel tanks
  • Short maturation for a few months. Mid priced wines are often left on lees for 6-12 months.
  • Clarification and bottling
121
Q

Outline the typical winemaking process for a premium white Bordeaux.

A
  • Pressing (optional skin contact).
  • Cool-mid fermentation temperatures often in barriques.
  • MLF often often blocked to retain freshness and acidity.
  • Bâttonnage used to be common, but less now.
  • Maturation in barriques (modern wines rarely see more than 50% of new oak).
122
Q

How did Prof. Denis Dubourdieu and André Lurton influence Bordeaux winemaking?

A

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.

123
Q

Who are two people who influenced contempory white Bordeaux winemaking?

A

André Lurton and Prof. Denis Dubourtieu

124
Q

What are the max. yields permitted for Sauternes and Barsac AOCs?

A

25hL/ha

125
Q

What are the max. yields permitted for Cérons AOC?

A

40hL/ha

126
Q

Why are low yields important for the production of sweet Bordeaux?

A

To ensure very high sugar levels in the grapes.

127
Q

How do growers ensure low yields in the production of sweet Bordeaux?

A

Pruning to a low number of buds and then 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.

128
Q

Why do Sauternes, Barsac and Cérons AOCs produce very low yields?

A
  • To ensure very high sugar levels
  • The reduction in juice caused by botrytis
129
Q

When does harvest typically occur for sweet Bordeaux?

A

Harvest can last between September to November.

130
Q

Why is vineyard labour typically very expensive in the production of sweet Bordeaux?

A
  • Harvesters must be skilled and well trained in recognising the difference between botrytis and black/grey rot.
  • Teams of pickers go through the vineyard several times (op estates sometimes 10-12 times).
  • Harvest is a long process, typically lasting between September to November.
  • All vital decisions affecting quality are made in the vineyard.
131
Q

What factors determine the level of botrytis in the final wine in sweet Bordeaux production?

A
  • Weather conditions
  • Vineyard position (proximity to where mist forms).
  • The willingness of estates to wait for ideal harvest time (involves the risk of losing a proportion of the crop due to bad weather).
  • The willingness of estates to pay for skilled labour to make multiple passes in the vineyard.
132
Q

How might a premium sweet Bordeaux be fermented and matured?

A
  • Typically barrel fermented with a high proportion of new oak (typically 30-50%, but sometimes up to 100%).
  • Aged in barrel for 18-36 months
  • Typically gentle oxidation that will add complexity.
133
Q

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

A
  • White: 67hL/ha
  • Rosé 62hL/ha
  • Red 60hL/ha
134
Q

What are the max. yields permitted for white and red wines for Bordeaux Supérieur?

A

White: 49hL/ha
Red: 59hL/ha

135
Q

What percentage of Bordeaux’s production does Bordeaux and Bordeaux Supérieur AOCs make?

A

44%

136
Q

What are the key differences between the Bordeaux and Bordeaux Supérieur AOCs?

A
  • Yields; lower for Supérieur
  • Styles: Bordeaux Supérieur AOC is limited to only blanc and rouge - where Bordeaux AOC can also produce rosé and clairet
  • ABV Supérieur has slightly higher alcohol requirements
137
Q

What are the two sectors of the Médoc?

A

Bas Médoc and Haut Médoc (where the more premium estates are located).

138
Q

What styles of wines are the Médoc and Haut Médoc AOCs permitted to produce?

A

Red wine only

139
Q

What are the max. permitted yields for the Médoc and Haut-Médoc AOCs?

A

55hL/ha

140
Q

What are the ageing requirements for the Médoc and Haut-Médoc AOCs?

A

Wines cannot be released until June 15 the year following harvest

141
Q

How many AOCs are there in Bordeaux?

A

39

142
Q

What are the three regional AOCs of Bordeaux?

A
  • Bordeaux AOC
  • Bordeaux Supérieur
  • Crémant de Bordeaux
143
Q

What are the dominant grape varieties of the Médoc AOC?

A

Merlot (55%) and Cabernet Sauvignon (40%).

The wines are predominantlly Merlot

144
Q

How do the wines from the Médoc and Haut Médoc AOCs differ from Bordeaux and Bordeaux Supérieur AOCs?

A

These wines have generally slightly higher concentration due to the lower permitted yields.

145
Q

What are the max. permitted yields for the six communes of the Haut Médoc?

A

57hL/ha

146
Q

Name the six communes of the Haut Médoc north to south.

A
  • Saint-Estéphe
  • Paulliac
  • Saint-Julien
  • Listrac-Médoc
  • Moulis
  • Margaux
147
Q

What percentage of plantings do Merlot and Cabernet Sauvignon take up in Saint Estéphe?

A

Cabernet Sauvignon 49%
Merlot 43%

148
Q

Which prestigious Haut Médoc commune is the coolest and why?

A

Saint Estéphe.
Slightly more northerly latitude and closer proximity to the Atlantic.

149
Q

Describe the soils in Saint Estephe.

A

Gravel mounds closer to the estuary.
Clay and sand further away from the estuary.

150
Q

What are the two leading producers of Saint Estéphe and what growth are they?

A

Cos d’Estournel
Montrose

Both second growths

151
Q

Describe the soils of Paulliac AOC?

A

Commune with the deepest gravel croupes.

152
Q

Which Haut Médoc commune is considered the most important site for Cabernet Sauvignon in Bordeaux?

A

Pauillac

153
Q

How much of Pauillac’s total plantings is planted to Cabernet Sauvignon?

A

Around 63%

154
Q

What percentage of a Paulliac blend does Cabernet Sauvignon typically have?

A

70-80%
The most prestigious grand vins will include 80-95%

155
Q

What are the wines of Saint Estéphe known for?

A

Rustic, aggressive and sturdy - often require years to soften

156
Q

What are the wines of Paulliac known for?

A

Power. Dark, firm and brooding wines.
Regarded as the most structured of the left bank.
High acid and high acidity - long ageing potential.
Require years in the cellar to softne.

157
Q

Which Haut Médoc commune has the highest proportion of cru classé wines?

A

Paulliac
About 85% of production is cru classé

158
Q

Describe the classic style of a wine from Saint Julien.

A

Typically defined by what it is not:
elegant without being Margaux, firm but without the power of Paulliac.

159
Q

What are the five communes of Margaux?

A

Margaux
Cantenac
Soussans
Arsac
Labarde

160
Q

What are the communes of Saint Estéphe?

A

Saint Estéphe (only one commune included in the AOC).

161
Q

What are the four communes of Paulliac AOC?

A
  • Paulliac
  • Saint-Sauveur
  • Saint Estéphe
  • Saint-Julien-Beychevelle
162
Q

What are the four communes of Saint-Julien AOC?

A
  • Saint-Julien-Beychevelle
  • Cussac-Ford-Médoc
  • Pauillac
  • Saint-Laurent-Médoc
163
Q

Describe the soils of Margaux AOC.

A

Shallow gravel beds.
Sand, limestone and clay

164
Q

Describe the classic style of a wine from Margaux AOC.

A

Aromatic and silkier than those produced further to the north.

165
Q

Why does Cabernet ripen earlier in Margaux than the communes to the north?

A

Grapes ripen and mature earlier here (3-10 days) than the communes to the south because:
* Slightly more southerly latitude
* Shallow, stony gravelly soils

166
Q

How do Listrac-Médoc and Moulis AOCs differ from the other four haut Médoc communes?

A

Situated further away from the Gironde Estuary. (Less of a moderating influence).
Less gravel in the soils.

Wines can be released slightly earlier.

167
Q

What are the two regional AOCs of Graves?

A

Graves and Graves Supéreur AOCs

168
Q

What are the max. permitted yields for Graves AOC?

A

58hL/ha for whites
55hL/ha for red

169
Q

What percentage of Graves AOC is planted to red wine?

A

85%

170
Q

What style of wines are made under the Graves Supérieur AOC?

A

Sweet wines

171
Q

What are the key requirements for Graves Supérieur AOC?

A
  • Wines must be sweet and made from Sémillon, Sauvignon Blanc and Muscadelle
  • Min. R/S 34g/l
  • Min. Yields 40hL/ha
172
Q

What are the sweet wine appellations in Graves?

A
  • Graves Supérieur
  • Sauternes
  • Barsac
  • Cerons
173
Q

Where is Pessac Leognan located?

A

North of the Graves region, flanking the city of Bordeaux

174
Q

What styles of wine is Pessac Leognan AOC known for?

A

It is known for high quality, often barrel- fermented and aged white wines and high quality red wines, although the red/white split is 80/20 per cent.

175
Q

What are the max. yields permitted for Pessac Leognan?

A

54hL/ha for both red and whites

176
Q

What style of wine is produced under the Entré-Deux-Mers AOC?

A

White wines

177
Q

What are the max. permitted yields for Entré-Deux-Mers?

A

65hL/ha

178
Q

What does ‘Entré-Deux-Mers’ translate to?

A

The land between the seas

179
Q

Can red wines be produced in Entré-Deux-Mers?

A

A lot of red wine is produced in the area, but is destined for Bordeaux and Bordeaux Supérieur AOCs.

The Entré-Deux-Mers AOC permits only white wines.

180
Q

Describe the soils of the Entré-Deux-Mers.

A

The area is situated on a weathered limestone plateau overlaid with cool clay and sandy clay soils.

181
Q

What are the six AOCs of Entré-Deux-Mers?

A
  • Entre-Deux-Mers AOC
  • Cadillac
  • Graves de Vayres
  • Loupiac
  • Côte de Bordeaux Saint Macaire
  • Saint Croix du Mont
182
Q

Saint-Croix-du-Mont AOC
Location?
Style of wine produced?

A

Entré-Deux-Mers
Sweet wine

183
Q

What appellations of the Entre-Deux-Mers produce sweet wine?

A
  • Cadillac AOC
  • Loupiac AOC
  • Saint-Croix-du-Mont AOC
  • Côte de Bordeaux Saint Macaire AOC
184
Q

Graves de Vayres AOC
Location?
Styles of wine produced?

A

Entré-Deux-Mers
Red and white wines

184
Q

Loupiac AOC
Location?
Styles of wine produced?

A

Entré-Deux-Mers
Sweet wine

184
Q

Côtes-de-Bordeaux Saint-Macaire AOC
Location?
Styles of wine produced?

A

Entré-Deux-Mers
Dry and sweet white wines

184
Q

Cadillac AOC
Location?
Styles of wines produced?

A

Entré-Deux-Mers
Sweet wines

184
Q

What are the key differences between Saint Émilion AOC and Saint Émilion Grand Cru AOC?

A
  • GC has lower yields (46hL/ha as opposed to 53hL/ha)
  • GC has longer élevage required (20 months as opposed to six months).
  • GC must be estate bottled
185
Q

What are the ageing requirements for Saint-Émilion Grand Cru AOC?

A

Wines may not be released before May 15 of the second year following the harvest

185
Q

What are the ageing requirements for Saint-Émilion AOC?

A

The wines may not be released until April 15 of the year following the harvest

186
Q

What are the dominant grape varieties of Saint Emilion?

A

Merlot (77%)
Cabernet Franc

187
Q

What are the four satellite appellations of Saint Émilion?

A
  • Lussac-Saint-Émilion AOC
  • Puisseguin-Saint-Émilion AOC
  • Montagne-Saint-Émilion AOC
  • Saint-Georges-Saint-Émilion
188
Q

What are the dominant grape varieties of Pomerol AOC?

A

Merlot (80%)
Cabernet Franc

189
Q

What is the max. permitted yield for Pomerol AOC?

A

49hL/ha

190
Q

What are the communes of production for Pomerol AOC?

A

Pomerol and Libourne

191
Q

How does Lalande-de-Pomerol AOC differ from Pomerol AOC?

A

Slightly higher yields
Less strict élevage requirements

192
Q

Fronsac and Canon-Fronsac AOCs
Location?
Styles of wines produced?

A

Right bank, Bordeaux, to the west of Pomerol
Red wines only

193
Q

Bourg/Côtes de Bourg AOC
Location?
Styles of wine produced?

A

Northern right bank (across the Gironde from the Médoc)
Red and white wines - Merlot dominant with a focus on Malbec

194
Q

Blaye/Côte de Blaye AOCs
Location?
Styles of wine produced?

A

Northern right bank.
Red wines only

195
Q

What are the five subzones of Côtes de Bordeaux AOC?

A
  • Francs
  • Cadillac
  • Castillon
  • Blaye
  • Sainte Foy
196
Q

What are the max. yields for Côte de Bordeaux AOC?

A

For red wines, the maximum yield is 55 hL/ha
52 hL/ha if a commune name is appended.

197
Q

When was the Côtes de Bordeaux AOC created?

A

2009

198
Q

What makes the appellations of Sauternes, Barsac and Cerons ideal for sweet wine production?

A
  • The meeting of the cold Ciron River with the warmer Garonne River, promoting morning mists.
  • The ideal situation for noble rot is when 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.
199
Q

What are the communes of Sauternes AOC?

A

Barsac, Sauternes, Fargues, Preignac, Bommes

200
Q

What are the max. yields for Sauternes and Barsac AOCs?

A

25hL/ha

201
Q

What is the min. R/S for Sauternes and Barsac AOCs?

A

40g/l RS

202
Q

What are the sweet wine producing appellations of Graves?

A
  • Sauternes AOC
  • Barsac AOC
  • Cerons AOC
  • Graves Supérieur AOC
203
Q

What are the communes of Pessac Leognan AOC? (10)

A

Pessac, Léognan, Cadaujac, Canéjan, Gradignan, Martillac, Mérignac, Saint-Médard-d’Eyrans, Talence, Villenave-d’Ornon

204
Q

What style of wine is produced under the Premiéres Côtes de Bordeaux AOC?

A

Sweet wines

205
Q

How many Châteaux are included in the 1855 classification?

A

60

206
Q

When was the Graves classification introduced?

A

1959

207
Q

Outline the structure of the Graves classification.

A

Altogether there are 16 classified châteaux, for their red, white or both, all located within the sub region of Pessac Léognan.
The Graves classification is a simple list with no sub-divisions and can be for red and white wines.

208
Q

When was the Saint-Émilion classification introduced?

A

1955

209
Q

When was the last modification to the Saint-Émilion classification?

A

2022

210
Q

Outline the structure of the Saint-Èmilion classification.

A
  • Only applies to some wines within the Saint-Èmilion Grand Cru AOC.
  • Estates need to submit their wines to the winegrowers syndicat for tasting and classification.
  • The classification is divided into three categories.
211
Q

What are the three categories of the Saint-Èmilion classification?

A

Saint-Èmilion Premiers Grand Cru Classé A
Saint-Èmilion Premiers Grand Cru Classé B
Saint-Èmilion Grand Cru Classé

212
Q

What is the judging criteria of the Saint-Èmilion classification?

A

Châteaux are judged on their terroir, methods of production, reputation and commercial considerations and a blind tasting of at least 10 vintages.

213
Q

How often is the Saint-Èmilion (intended to be) updated?

A

Every ten years

214
Q

When was the Cru Bourgeois du Médoc classification created?

A

1932

215
Q

What are the three categories of the Cru Bourgeois du Médoc classification?

A
  • Cru Bourgeois Exceptionnels
  • Cru Bourgeoius Supérieurs
  • Cru Bourgeois
216
Q

Why was the Cru Bourgeois du Médoc classification created?

A

It gave 444 properties that were considered ‘bourgeois’—i.e., lacking the breed of the more aristocratic 1855 estates—some collective marketing power in a time of worldwide depression.

217
Q

How many Châteaux are currently included in the Cru Bourgeois du Médoc classification?

A

250

218
Q
A
219
Q

How often is the Cru Bourgeois du Médoc classification updated?

A

The classifications have been awarded annually since 2010 (after backlash from several declassified estates).

220
Q

What major ammendment was made to the Cru Bourgeois du Médoc classification in 2010?

A

It was revised with the Cru Bourgeois label awarded annually to individual wines rather than to châteaux as a mark of quality based on an assessment of both production methods and the finished product.

221
Q

What is the Cru Artisan classification?

A

From the 2005 vintage forward, 44 (now 33) small producers throughout the Médoc have the right to use the designation, denoting them as stewards of the land and craft of winemaking, without the financing or apparatus of large-scale operations.

222
Q

When was the Sauternes classification created?

A

It was created alongside the Médoc’s 1855 classification

223
Q

Outline the structure of the Sauternes classification

A

There are three categories

Superior First Growth (1)
First Growth
Second growth

224
Q

What is the average vineyard holding in Bordeaux?

A

20 hectares

225
Q

What is the average annual production of Bordeaux?

A

Generally over 800 million bottles

226
Q

How much of a role do co-operatives play in Bordeaux?

A

In 2018, they were responsible for just under a quarter of production from 40 per cent of grape growers

227
Q

What percentage of Bordeaux’s total production do Bordeaux and Bordeaux Supérieur AOCs account for?

A

44% (2021)

227
Q

What percentage of Bordeaux’s total production do sweet wines account for?

A

1% (2021)

228
Q

What are the (estimated) production costs for:
* Bordeaux AOC
* a Médoc estate
* a classed growth?

A
  • 0.57euro
  • 2.35euro
  • 16euro

Estimated on 2017 figures.
These figures do not include bank loans or land costs.

229
Q

How much of Bordeaux wine is exported?

A

45% by volume
52% by value

230
Q

What are the top export markets for Bordeaux?

A

China, USA and Belgium

231
Q

How big of a role does the domestic market have in Bordeaux’s wine sales?

A

55% by volume was sold in France
48% sold in Supermarkets (av. price 5.96euro)

232
Q

What is the Place de Bordeaux?

A

A three-tier, de facto system of wine production, brokerage, and sales that controls the trade of wine in Bordeaux.

233
Q

What is a Courtier in Bordeaux?

A

A wine broker than handles the relationships between producers and merchants.

234
Q

Outline the steps in the Place de Bordeaux process.

A
235
Q

How much on average do negociants of Bordeaux make?

A

Around 15% of the sale price

236
Q

How much on average do courtiers/brokers make in Bordeaux?

A

Around 2%

237
Q

How much of a role do negociants have in the sales of Bordeaux?

A

They sell around 70% of the wine

238
Q

What do negociants do in Bordeaux?

A

Negociants buy wine from the producer (through brokers/courtiers). Then they sell and ship the wines to distributors (importers, wholesalers and retailers).

239
Q

How are premium-super premium Bordeaux wines typically sold?

A

By the en primeur system

240
Q

When did the contemporary en primeur system begin?

A
  • Dates from the period after WWII when Châteaux were struggling financially.
  • More interest from the 1970s.
  • It was the 1982 vintage which made it widely successful and attracted more trade and consumer interest.
241
Q

Outline the process of the en primeur system.

A
  • April (following vintage): wines are tasted from barrel by 5000-6000 journalists and buyers. Wines are assessed and scored. Tasters await price.
  • May-June: Châteauax release prices;
  • Châteaux (usually through negociants) release first tranche, typically to gauge how much buyers are willing to pay.
  • Following tranches will typically increase in price every time the wine is released.
  • Trade buyers purchase, journalists release scores, reviews and guides.
  • Final consumer places their order through fine wine merchants.
242
Q

Describe the process after a buyer has purchased wine from en primeur.

A
  • En primeur price (ex-cellar) includes bottled wine being delivered to retailiers storage a year later.
  • The wines are typically held in a secure storage unit at the correct temperature and humidity for the long-term storage of fine wine
  • The final buyer can then decide whether to have the wine delivered, have it stored until it is ready to drink (which may be up to a decade) or to sell on the wine.
243
Q

What does the term ex cellar refer to?

A

A professional way of buying direct from wine producers and the price they quote, which excludes transport and duty in the importing country and any retailer’s margin.

244
Q

What is the main arguement against en primeur?

A

Various leading critics have expressed concern at how much their reviews influence the price of the wine, especially given that the wines they taste are often not even the final wine, simply a representation of what the producer expects it to be like after blending etc.

245
Q

What Châteaux famously opted out of en primuer, and in which year?

A

Chäteau Latour
2012

246
Q

What are the advantages of en primeur for the estates?

A
  • Ability to test the market by releasing early lower- priced tranches
  • Early payment and return on investment, allowing the estates to finance the next vintage
247
Q

What are the advantages of en primeur for the final customer?

A
  • Ability to secure sought-after wines, and theoretically at the lowest price
  • Option to keep or trade sought-after wines
248
Q

What are the disadvantages of en primeur for the estates?

A
  • Potentially selling at a lower price than might be obtained for the bottled wine
  • Potential for financial mismanagement or losses by négociants (which could lead them to go out of business) that could adversely affect an estate’s reputation.
249
Q

What are the disadvantages of en primeur for the final consumer?

A
  • Wines are bought on the basis of the opinions of trade buyers and journalists tasting unfinished barrel samples that may not truly reflect the final wine
  • Intermediaries (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
250
Q

Who is considered the most important critic/journalist for Bordeaux wines?

A

Robert Parker

251
Q

What styles of wine are produced under the Bordeaux Supérieur AOC?

A

Red and off-dry whites.

252
Q

Where in the Haut-Médoc is the gravel topsoil at its deepest point?

A

Pauillac

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