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WSET Level 4 - D3 > France - Burgundy - Chablis > Flashcards

France - Burgundy - Chablis Flashcards

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1
Q

Describe the typical style of wine (variety, sweetness, body, alcohol, acidity, aromas, oak, quality, price)

A
  • Chardonnay
  • Dry
  • Medium body
  • Medium alcohol
  • High acidity
  • Green apple and lemon fruit
  • No or minimal oak
  • Good to outstanding quality
  • Mid- to premium priced
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2
Q

History
Briefly describe the three phases of Chablis (incl. area under vine)

A
  • Early 19th century: Boom due to proximity to Paris
  • 19th century: Challenges of phylloxera and powdery mildew (shrinking of area under vine)
  • Mid 20th century: Rural depopulation and frost of 1945 (Chablis only 500 ha)
  • Recently: demand led to area under vine growing back to 5,500 ha
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3
Q

What is the climate?

A

Continental (cold winters, warm summers)

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4
Q

What influence does the climate have on grape growing?

A
  • Uncertainty of ripening
  • Large vintage variation
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5
Q

What is the avg. rainfall and what is a risk of it?

A
  • 670mm spread throughout the year
  • High threat of fungal diseases
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6
Q

What two other hazards are a problem?

A
  • Spring frost
  • Hail storms
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7
Q

What are options for managing spring frost?

A
  • Smudge pots: smoky, causes air pollution, requires staff in the vineyard
  • Sprinklers (‘aspersion’): most popular but costly (premiers crus, grand cru)
  • Pruning choices: later pruning promotes later bud-burst
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8
Q

What are the two main soil types?

A
  • Limestone
  • Clay
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9
Q

What are the two most used rootstocks and what are their characteristics?

A
  • 41B (vinifera x berlandieri): High limestone tolerance
  • 420A (riparia x berlandieri): Low vigour and tolerance to high pH soils
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10
Q

What is the typical trellising system?

A

Double Guyot (if frost hits, one cane may survive)

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11
Q

How is harvest typically conducted?

A
  • Mostly mechanized
  • Grand Crus by hand (very steep)
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12
Q

What is Kimmeridgian soil?

A

Soil with a high amount of fossilized seashells

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13
Q

List the four Chablis appellations

A
  • Petit Chablis
  • Chablis
  • Chablis Premier Cru
  • Chablis Grand Cru
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14
Q

Where are the vineyards in Petit Chablis and Chablis mostly located?

A
  • Flat land or gentle slope
  • North-facing slopes
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15
Q

What is the typical style of Petit Chablis and Chablis wines? (body, acidity, intensity, aromas)

A
  • Light body
  • High acidity
  • Light (Petit) to medium (Chablis) intensity
  • Green apple, lemon
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16
Q

What is the climate and soil in Petit Chablis?

A
  • Higher, cooler vineyards
  • Hard limestone with less clay (Portlandian soil)
17
Q

What is the soil in Chablis?

A

Kimmeridgian

18
Q

Chablis Premier Cru
How many vineyards are there, where are they located, and on what soil?

A
  • 40
  • Mostly on south- and south-east facing slopes
  • Kimmeridgian
19
Q

What is the difference between a climat and a lieu-dit?

A
  • Climat: named vineyard according to AOC
  • Lieu-dit: named piece of land in the land register
20
Q

Chablis Premier Cru
What additional labeling can wines have?

A

Labels can additionally display the lieu-dit or climat the grapes come from

21
Q

Chablis Grand Cru
How many vineyards are there, what are two names, where are they located, and on what soil?

A
  • 7 (in one single Grand Cru)
  • “Les Clos” and “Vaudesir”
  • Next to the village on south-west facing slopes
  • Kimmeridgian soil
22
Q

Chablis Grand Cru
How much of production does it represent?

A

1%

23
Q

Chablis Grand Cru
What do the south-facing slopes promote?

A
  • Ripening
  • Greater concentration
  • Greater body
  • Capacity to age
24
Q

Chablis Grand Cru
What characteristics does the soil have?

A
  • Good drainge (crumbly marl)
  • Good water retention (high clay content)
25
Q

What advantages do the south-facing, often mid-slope vineyards in Premier and Grand Cru sites have?

A
  • Better drained
  • Better protected from frost
  • Better light interception -> riper fruit
  • Grand cru vineyards: benefit from shelter from winds due to a belt of trees
26
Q

Comment on some winemaking options (chaptalization, vessels, malo, lees ageing)

A
  • Chaptalization: very regularly
  • Vessels: Stainless steel
  • Malo: Common
  • Lees ageing: sometimes to enhance texture
27
Q

Describe three different style of ageing Chablis (incl. example of producer)

A
  • Old oak: Raveneau
  • New oak: Fèvre
  • Stainless steel: Brocard
28
Q

For what type of Chablis is oak used?

A
  • Mostly for Grand Cru
  • Sometime for Premier Cru
29
Q

What are the max yields for the four appellations?

A
  • Petit Chablis and Chablis: 60 hL/ha
  • Chablis Premier Cru: 58 hL/ha
  • Chablis Grand Cru: 54 hL/ha
30
Q

What three businesses are involved?

A
  • Négociants (merchants)
  • Domaines (estates)
  • Co-ops
31
Q

What is the biggest co-op, how much wine does it produce, and at what levels?

A
  • La Chablisienne
  • 1/3 of all wine
  • All levels of appellations
32
Q

What are the two main drivers of price?

A
  • Domaine
  • Level of appellation
33
Q

What are the price levels of the four appellations?

A
  • Petit Chablis and Chablis: Mid-priced, some premium
  • Chablis Premier and Grand Cru: Premium to super-premium

WSET Level 4 - D3 (56 decks)

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