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WSET Level 4 - D3 > France - Jura > Flashcards

France - Jura Flashcards

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1
Q

Where is the region located and how did it evolve from 1850 to today?

A
  • East of Burgundy, bordering Switzerland
  • Was formerly 10 times as large as today
  • Major setbacks (mildew, phylloxera, railway) led to radical reduction in land under vine
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2
Q

What is the region known for?

A
  • Distinctive wines from local varieties
  • White: Savagnin
  • Red: Poulsard and Trousseau
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3
Q

Describe the climate and rain

A
  • Moderate continental climate
  • High rainfall (1,100mm)
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4
Q

What problems does the rainfall cause?

A
  • Threat to flowering and fruit set
  • Difficult do work in vineyards
  • Additional work to control wees and diseases
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5
Q

What are two further potential hazards?

A
  • Spring frost
  • Hail
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6
Q

Where are vineyards located and what is the soil?

A
  • West-facing slopes of Jura mountains
  • 250-400m altitude
  • Soils: mainly clay and marl, with limestone in some places
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7
Q

How are vines trained?

A

Mostly replacement-cane pruned (higher, bc of frost) with VSP

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8
Q

How is harvest conducted?

A
  • Machine harvest if possible
  • By hand if slopes are too steep
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9
Q

Why are yields often well below max yield levels?

A
  • Frost
  • Hail
  • Heavy rain early and late in the season
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10
Q

What are the grape varieties in descending order (incl. %)

A
  • White
  • Chardonnay (40%)
  • Savagnin (20%)
  • Black
  • Poulsard (15%)
  • Pinot Noir (13%)
  • Trousseau (8%)
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11
Q

Chardonnay
What is it mostly used for?

A

Crémant du Jura (not discussed here)

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12
Q

Savagnin
What types of wines are produced with this variety?

A
  • Conventional white wines
  • Oxidative styles, incl. Vin Jaune
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13
Q

Savagnin
What is its budding time and skin?

A
  • Early-budding -> spring frost
  • Thick-skinned -> resistance to fungal diseases
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14
Q

Savagnin
On what soils does the variety thrive?

A

Steep slopes with marl

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15
Q

Savagnin
Describe the characteristics of conventional wines made from this variety (intensity, aromas, acidity, body, alcohol)

A
  • Medium(–) intensity
  • Lemon, apple
  • High acidity
  • Medium body
  • Medium alcohol
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16
Q

Poulsard
What is the budding/ripening time and skin?

A
  • Early-budding -> vulnerable to spring frost
  • Early-ripening -> avoid autumn rain
  • Prone to coulure
  • Thin-skinned -> prone to fungal diseases
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17
Q

Poulsard
Describe the typical style of wine from this variety (color, intensity, aromas, tannin, acidity, alcohol, body, quality, price)

A
  • Very pale ruby
  • Low intensity
  • Red fruit (redcurrant, cranberry)
  • Low tannins
  • High acidity
  • Medium alcohol (low end)
  • Light body
  • Good to very good quality
  • Mid- to premium priced
18
Q

Pinot Noir
What is it mostly used for?

A
  • Red blends
  • Single varietal red wines
  • Crémant du Jura
19
Q

Trousseau
Describe skin, diseases, and vigor

A
  • Thick skin -> resistance to fungal diseases
  • Can suffer from botrytis
  • Prone to poor flowering and coulure
  • Vigorous -> careful canopy management
20
Q

Trousseau
Where is the variety planted and why?

A
  • Warm sites (e.g., warm gravels)
  • Well-exposed higher, steeper slopes
  • To ripen fully
21
Q

Trousseau
Describe the typical style of wine made from this variety

A
  • Pale ruby
  • Low intensity
  • Red fruit (red cherry)
  • Low to medium tannins
  • Medium to high acidity
  • Medium alcohol (low end)
  • Light to medium(–) body
  • Good to very good quality
  • Mid- to premium priced
22
Q

Winemaking
Describe the winemaking process for conventional white wines (varieties, vessels, fermentation temp, malo)

A
  • Savagnin and Chardonnay
  • Stainless steel tanks or old barrels
  • Mid-range fermentation temps
  • Malo commonly used
23
Q

Winemaking
Describe the winemaking process for conventional red wines (maceration, fermentation temp, ageing)

A
  • Short time on skins (5–10 days), longer for higher quality
  • Fermentation temps 30°C or lower
  • Poulsard may be made with carbonic or semi-carbonic maceration
  • Some aged in old oak (< 1 year)
24
Q

Winemaking
How much new oak is used?

A

Very little

25
Q

Vin Jaune
Describe the winemaking process

A
  • Fermenting Savagnin grapes to dryness
  • Ageing in barrels with a headspace
  • Thin layer of a flor-type yeast develops (called “the veil”)
  • Min 5 years under flor
  • Min 6 years of ageing in barrel
26
Q

Other oxidative whites
Describe the difference to Vin Jaune

A
  • Savagnin barrels are withdrawn earlier (e.g., 2–3 years under the veil)
  • May be blended with Chardonnay, either made conventionally or aged under the veil as well
27
Q

Vin Jaune and other oxidative whites
How is the veil created and what effect does it have on the wine?

A
  • Selected yeasts or naturally (placed in a well-ventilated cellar with seasonal temperature changes)
  • Conditions in the cellar are crucial to how the veil forms and how the wines develop
  • Alcohol rises by 1% up to 13.5%–15% abv as water transpires
28
Q

Vin Jaune
Describe the typical style of the wine (color, intensity, aromas, sweetness, acidity, alcohol, body, quality, price, ageing)

A
  • Medium lemon to medium gold
  • Pronounced intensity
  • Bread dough, walnuts, ginger and green apple
  • Dry
  • High acidity
  • High alcohol
  • Medium body
  • Very good to outstanding quality
  • Premium to super-premium price
  • Can age for several decades
29
Q

Vin Jaune and other oxidative whites
How does the style of other oxidative wines compare to Vin Jaune?

A
  • Similar but much less intense flavours
  • Lower alcohol
30
Q

Vin de Paille
Describe the style and requirements

A
  • Sweet wine through drying grapes off the vine
  • All varieties except Pinot Noir
  • Min 14% abv
  • Typically 70-120 g/L residual sugar
  • Min 18 months of ageing in oak
  • Earliest release: 3 years after harvest
31
Q

Name the 5 appellations (incl. ha)

A
  • Crémant du Jura (NOT in scope)
  • Côtes du Jura (560 ha)
  • Arbois (780 ha)
  • Château-Chalon (54 ha)
  • L’Etoile (73 ha)
32
Q

What wines are typically produced in the larger appellations Côtes du Jura and Arbois?

A
  • All five wine styles (red, rosé, white, Vin Jaune and Vin de Paille)
  • Côtes du Jura: Mostly white
  • Arbois: Mostly red
33
Q

What wines are typically produced in the smaller appellations Château-Chalon and L’Etoile?

A
  • Château-Chalon: Vin Jaune ONLY
  • L’Etoile: White wines only, incl. Vin Jaune and Vin de Paille
34
Q

What are the regulations for white wines, excl. Vin Jaune and Vin de Paille? (varieties, max yield)

A
  • Min 80% of Savagnin, Chardonnay
  • Max yield: 60 hL/ha
35
Q

What are the regulations for red and rosé wines?

A
  • Min 80% of Pinot Noir, Poulsard, Trousseau
  • Max yield: 55 hL/ha
36
Q

What are the regulations for Vin Jaune?

A
  • Only Savagnin
  • Max yield: 60 hL/ha (30 hL/ha in Château-Chalon)
  • Min 5 years under the veil (no racking or topping up)
  • Earliest release: January, 7 years after harvest
  • Must be bottled in 62 cL clavelin bottle
37
Q

What are the regulations for Vin de Paille?

A

Max yield: 20 hL/ha

38
Q

Wine Business
What businesses are involved? (incl. %)

A
  • Estates (50%)
  • Négociants (30%)
  • Four co-ops (20%)
39
Q

Wine Business
Name the three companies that account for 50% of wine sold

A
  • Fruitière Vinicole d’Arbois (co-op)
  • La Maison de Vigneron (négociant)
  • Henri Maire (owned by Boisset)
40
Q

Wine Business
Comment on organic and natural winemaking

A
  • 20% organic
  • Natural winemaking important as well
41
Q

Wine Business
How much is exported and what is the trend?

A
  • 20%
  • Rapid increase

WSET Level 4 - D3 (56 decks)

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