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WSET Diploma & CMS Advanced 2025 > France: Northern Rhône > Flashcards

France: Northern Rhône Flashcards

(138 cards)

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1
Q

What is the distance between the Northern and Southern Rhone?

A

50km

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2
Q

What is the area under vine in the Northern Rhone?

A

4200ha

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3
Q

What is the area under vine in the Southern Rhone?

A

65,000ha

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4
Q

How much wine do the AOCs of Côte de Rhône and Côte de Rhône Villages account for in Rhône’s total production?

A

60%

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5
Q

What are the four most important black grape varieties of the Rhône?

A

Grenache Noir
Syrah
Mouvédre
Cinsault

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6
Q

What are the five most important white grape varieties of the Rhône?

A

Grenache Blanc
Viognier
Clairette
Roussane
Marsanne

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7
Q

Outline the viticultural characteristics of Syrah.

A
  • Vigourous
  • Mid-ripening, short ripening period between verison and harvest.
  • Susceptible to chlorosis, mites, botrytis and Syrah disease (unknown cause).
  • Care needs to be taken to support the vine and protect against wind.
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8
Q

How are Syrah vines typically trained in the Northern Rhone? Why?

A

Individual vines are trained single or double guyot and tied to 1-2 poles called échalas.
To support and protect from the Mistral wind.

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9
Q

What are the symptoms of Syrah disorder/decline?

A

The leaves turn red, swelling and cracks appear at the graft point and vines eventually die

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10
Q

Outline the viticultural characteristics of Grenache Noir.

A
  • High yielding
  • Early-budding, late ripening (requires a warm climate, susceptible to autumn rains),
  • Good drought resistance.
  • Best pruned short, suited to bush vines.
  • Susceptible to coulure, downey mildew, phomopsis and botrytis.
  • Prone to bacterial necrosis or bacterial blight
  • Fast sugar accummulation
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11
Q

How is bacterial necrosis/blight combatted?

A

The disease is combatted by planting only disease-free stock and avoiding contamination from pruning tools.

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12
Q

How does bacterial necrosis/blight affect the vine?

A

Kills leaves and shoots and eventually the plant

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13
Q

Outline the viticultural characteristics of Mouvédre.

A
  • Late budding, very late ripening (at risk of autumn rain). Requires very warm temperatures at the end of summer to properly ripen.
  • NOT drought resistant. Requires small amounts of water but regularly, so prefers deep calcareous soils that store water.
  • Low yielding
  • Best suited to short pruning (cordon or bushvine).
  • Susceptible to mites, leafhoppers and sour rot.
  • Strongly prone to reduction in the winery.
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14
Q

What is sour rot?

A

A disease that affects ripening bunches due to insect or bird damage to grapes, which then become prone to bacteria and fungi

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15
Q

Give an example of a grape variety susceptible to sour rot.

A

Mouvédre

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16
Q

Outline the viticultural characteristics of Cinsault.

A
  • Late budding
  • High yielding (yields must be restricted for quality).
  • Good drought and heat resistance
  • Susceptible to chlorosis if there is excess lime
  • Prone to ESCA and Eutypa Dieback as well as mites and grape moths.
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17
Q

What characteristics does Syrah contribute in wine?

A
  • Deep ruby colour
  • Medium - pronounced intensity of red (in cooler years) and black (in warmer years) fruit, violet, black pepper and some herbaceousness.
  • Medium to high acidity and tannin
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18
Q

What characteristics does Grenache Noir contribute in wine?

A
  • Pale ruby colour
  • Flavours of ripe red fruit (plum, cherry, strawberry), spice and herbal notes.
  • High alcohol
  • Low-medium tannins
  • Low acidity
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19
Q

What characteristics does Mouvédre contribute in wine?

A
  • Deep colour
  • Intense aromas of blackberries, blueberries and violets.
  • High alcohol
  • High, firm tannins
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20
Q

What characteristics does Cinsault contribute in wine?

A
  • Light ruby colour
  • Medium-medium plus intense aromas of fresh red fruit (raspberry, cherry).
  • High alcohol
  • Low-medium tannins
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21
Q

Outline the viticultural characteristics of Viognier.

A
  • Early budding (prone to spring frosts) mid-ripening.
  • Low yielding, often unpredictable due to poor flowering and fruitset (coulure)
  • Picking must be judged accurately to reach its typical pronounced aromas, but not to be unbalanced.
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22
Q

What characteristics does Viognier contribute in wine?

A
  • Medium lemon in colour
  • Pronounced aromas and flavours of honeysuckle, apricot and peach.
  • Medium-high alcohol
  • Full body
  • Low acidity
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23
Q

Outline the viticultural characteristics of Marsanne.

A
  • Late budding, mid ripening
  • Vigourous, fertile and productive (yields must be restricted).
  • Best pruned short
  • Suited to poor, stony soils.
  • Susceptible to powdery mildew, mites and botrytis bunch rot.
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24
Q

What characteristics does Marsanne contribute in wine?

A
  • Medium lemon or gold in colour
  • Low intensity honeysuckle, lemon and apricot
  • Oily texture
  • Medium acidity
  • Full body
  • Medium-high alcohol
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25
Outline the viticultural characteristics of Roussane.
* Late budding, mid-ripening * Does well on poor stony calcareous clay soils * Poor resistance to wind * Highly susceptible to powdery mildew, botrytis and mites. * Varying yields due to coulure.
26
What characteristics does Roussane contribute to wine?
* Med-Med + intensity with pear and herbal notes * Med-Med + acidity * Med-high alcohol
27
Outline the viticultural characteristics of Grenache Blanc.
* Early-mid budding and ripening * Good wind resistance. * Susceptible to coulure, downey mildew, phomopsis and botrytis. (Same as GN) * Prone to bacterial necrosis or bacterial blight (Same as GN).
28
What characteristics does Grenache Blanc contribute to wine?
It contributes low intensity ripe green fruit and some floral notes, high alcohol and low acidity.
29
Outline the viticultural characteristics of Clairette.
* High vigour, needs to be controlled. * Prefers low fertility, dry soils * Wind resistant (grows upright, typically doesn't require staking). * Late ripening * Oxidises easily * Susceptible to grape moths
30
What characteristics does Clairette contribute to wine?
This variety principally goes into white blends in the southern Rhône, adding freshness and fruit with white flower, fennel, apple and grapefruit notes, has high alcohol and low to medium (–) acidity.
31
Outline the viticultural characteristics of Bourboulenc?
* Late ripening * Loose bunches, thick skins (botrytis resistant). * Prefers warm, dry locations
32
What characteristics does Bourboulenc contribute to wine?
The wine is typically used in white southern Rhône blends contributing lemon flavour, medium (+) acidity and medium alcohol.
33
Where is Bourboulenc mostly grown?
Rhone Valley and the Languedoc
34
What is the preference for fermentation vessels in the Rhône Valley?
Concrete vats, although stainless steel and largre wooden vats are also used.
35
Why in Grenache Noir typically fermented and aged in concrete or stainless steel?
Grenache Noir is prone to oxidation and premature loss of colour if it is exposed to too much oxygen.
36
What winemaking considerations must be considered with Syrah?
Syrah is prone to reduction and therefore has to be pumped over more often and is often aged in oak to provide gentle oxidation, adding to cost.
37
Are grapes typically destemmed or left with stems for cru red wines in the Rhône Valley?
* May be destemmed, chilled and cold soaked for 1-3 days to extract colour or * Left with stems (or partially destemmed) and vinified as such, to promote more intense aromatics.
38
Outline the fermentation options for cru red wines in the Rhône Valley.
* Stainless steel, concrete or open-top large wooden vessels * Cultured or ambient yeast * Warm temperatures * Maceration on skins may last 20-30 days with punch downs, pumping over and rack-and-return
39
Outline the typical maturation decisions made for cru red wines in the Rhône Valley.
* 12-24 months maturation is common * Large oak vessels used for Grenache * Small barrels with Mouvédre and Syrah, typically 20-30% new
40
How are rosès typically made in the Rhône Valley?
Short maceration * Cold maceration on skins for 12-48 hours before undergoing fermentation as a white wine.
41
Define the climate of the northern Rhône.
Moderate continental climate
42
How does the Mistral wind affect the Northern Rhône?
The cold Mistral wind blows from the north and reduces the incidence of fungal disease. It also decreases vine vigour and leads to lower yields and higher concentration in the wines, but lower production.
43
How long is the Northern Rhône?
Over 65km
44
In what seasons does the Mistral wind blow?
Winter and Spring
45
What styles of wines are produced in Côte-Rôtie AOC?
Red wines only
46
What are the assemblage requirements of Côte-Rôtie AOC?
Syrah plus a max. 20% Viognier
47
What are the max. permitted yields of Côte-Rôtie AOC?
40hL/ha
48
What is the most northerly appellation of the Rhône Valley?
Côte-Rôtie
49
Is machine harvesting permitted in Côte-Rôtie?
No
50
What is the min. planting density of Côte-Rôtie? Average?
Min. 6000 vines per hectare. Typical planting densities are 10,000 vines per hectare
51
What are the two famed slopes of Côte-Rôtie?
Côte Brune Côte Blonde
52
What are the soil types of the two famed slopes of Côte-Rôtie?
Côte Brune: Mica-Schistous rock Côte Blonde: Gneiss
53
Describe the styles of wine produced from the Côte Brune and Côte Blonde.
Côte Brune; Stronger and more assertive Côte Blonde; Softer, alluring wines
54
What is the town at the centre of Côte Rôtie?
Ampuis
55
Where is the La Ladonne vineyard located?
Côte-Rôtie Slightly north of the the Côte Brune facing the Rhône river
56
How are vines typically trained in Côte Rôtie?
Single or double guyot Supported on 1-2 èchalas
57
What does 'Côte-Rôtie' translate to?
Roasted slope
58
Outline the typical winemaking practices in Côte-Rôtie.
* Where both varieties are used, they must be co-fermented. * Destemmed then coldsoaked or stems are left for fermentation * Warm fermenation temperatures typical * Ambient yeast frequently used * MLF takes place in cask * Maturation in barriques or demi-muids
59
What does Viognier add to a Côte-Rôtie blend?
Fruity and floral notes
60
How does Côte Rôtie differ stylistically from other top appellations?
Stylistically, the wines are known for their pronounced aromas and are typically softer and less full-bodied than the wines of the other top appellations, Hermitage and, latterly, Cornas.
61
Name three premium producers of Côte-Rôtie.
Domaine Jamet E.Guigal René Rostaing
62
Where is Domaine Jamet located?
Ampuis, Côte Rôtie
63
Where is René Rostaing
Ampuis, Côte Rôtie
64
Where is E.Guigal located?
Ampuis, Côte Rôtie
65
What are the three single vineyard wines E. Guigal producers from Côte-Rôtie?
* La Mouline * La Ladonne * La Turque
66
What styles of wine are made in Condrieu AOC?
Wines must be 100% Viognier Can be dry or sweet
67
What are the max. permitted yields of Condrieu AOC?
41hL/ha
68
What is the typical aspect of Condrieu AOC?
South
69
What are the soils of Condrieu AOC?
Rocky slopes of decomposed granite soils
70
What are the key challenges faced in Condrieu AOC?
Erosion and wind
71
Name three top producers of Condrieu AOC.
Georges Vernay Yves Cuilleron André Perret
72
Where is Château Grillet AOC located?
Within the boundaries of Condrieu AOC Northern Rhône
73
What are the max. permitted yields of Château Grillet AOC?
37hL/ha
74
Who owns the monopole Château-Grillet AOC?
François Pinault
75
What styles of wines are made in Château Grillet AOC?
100% Viognier Dry only
76
How long are Condrieu wines typically aged for on the lees?
10-12 months
77
How long is Saint Joseph AOC?
50km
78
What are the max. permitted yields for Saint-Joseph AOC?
40hL/ha
79
What styles of wine are produced in Saint Joseph AOC?
Whites from Marsanne and Roussane Reds from Syrah
80
What are the assemblage requirements for Saint Joseph rouge?
Syrah must account for a minimum 90% of the blend (Marsanne and Roussane permitted in the blend).
81
What are the white grape varieties permitted for Saint Joseph AOC?
Marsanne and Roussane
82
What percentage of white grape varieties are permitted in the red wines of Saint Joseph AOC?
Max. 10%
83
What percentage of Saint Joseph's total production is red?
Nearly 90%
84
Where is the producer Jean-Louis Chave located?
Mauves, Saint Joseph
85
Where is the producer Pierre Ganon located?
Mauves, Saint Joseph
86
Name three producers of Saint Joseph?
Jean-Louis Chave Pierre Ganon Hervé Souhaut
87
In what year was Saint Joseph extended?
1994
88
What is the village at the foot of Hermitage AOC?
Tain l'Hermitage
89
What are the assemblage requirements for Hermitage AOC rouge?
Min. 85% Syrah, max. 15% combined Marsanne and Roussane
90
What styles of wine is produced in Hermitage AOC?
Red wines based on Syrah Whites from Marsanne and Roussane Vin de Paille (straw wine) from Marsanne and Roussane
91
What are the principal soils of Hermitage AOC?
Granite with topsoils of mica, schist and gneiss
92
What are the max. permitted yields for Hermitage AOC?
Rouge; 40hL/ha Blancl 45hL/ha
93
Who is Hermitage AOC named after?
The twelfth century crusader and latterly hermit, **Gaspard de Stérimberg**
94
How big is Hermitage AOC?
137ha
95
How much of Hermitage AOC is dedicated to white wine production?
1/3
96
What is the aspect of Hermitage AOC?
South facing
97
What is a major problem for Hermitage AOC?
Erosion, many areas must be terraced
98
Name three of the most important lieu-dits of Hermitage AOC?
* Les Bassards * La Meal * L'Hermite/Ermite
99
What are the four major producers of Hermitage AOC?
* Jean Louis Chave * Delas * M. Chapoutier * Jaboulet
100
Is the use of stems typical in Hermitage AOC?
In ripe vintages
101
How long are Hermitage AOC reds typically matured for?
12-18 months
102
What is Vin de Paille?
'Straw wine' A sweet wine made by drying the grapes off the vine
103
Who produces Ermitage Cuvée Cathelin?
Jean Louis Chave
104
When did Jean Louis Chave last produce Ermitage Cuvée Cathelin?
2015
105
What is the largest Northern Rhône appellation?
Crozes-Hermitage
106
How big is Crozes-Hermitage AOC?
1700ha
107
What are the max. permitted yields for Crozes-Hermitage AOC?
45hL/ha
108
What styles of wine are made in Crozes-Hermitage AOC?
Reds based on Syrah Whites based on Marsanne and Roussane
109
What are the assemblage requirements for Crozes-Hermitage AOC rouge?
Min. 85% Syrah with a max. 15% combined Marsanne and Roussane
110
Name two producers based in Crozes-Hermitage AOC?
* Alain Graillot * Gilles Robin
111
Who makes Crozes-Hermitage 'La Guiraude'?
Alain Graillot
112
What is the most southerly Northern Rhône appellation?
Saint Peray
113
What is the climate of Cornas AOC?
Warm mediterranean Protected from the wind
114
What is the aspect of Cornas AOC?
Naturally south and east facing ampitheatre
115
What are the max. permitted yields of Cornas AOC?
40hL/ha
116
What styles of wine are made in Cornas AOC?
Red wines only
117
What are the principal soils of Cornas?
Granite, locally known as gore
118
How big is Cornas AOC?
145hL/ha
119
What are the four most important lieu-dits of Cornas AOC?
* Les Reynards * La Côte * La Chaillot * Les Mazards
120
Name four significant producers of Cornas AOC.
* Auguste Clape * Thierry Allemand * Alain Voge * Vincent Paris
121
Describe the style of Auguste Clape.
Whole-cluster fermentation Wines are punched down by foot and pumped over twice daily 22 months in demi-muids or 6-12hl foudres Unfiltered, but fined
122
What styles of wine are made in Saint Peray AOC?
Whites and sparklings from Marsanne and Roussane
123
What are the ageing requirements for Saint Peray Blanc Mousseux?
May be released after 12 months of age from the date of tirage (no min. lees time stated)
124
What are the max. permitted yields for Saint Peray AOC?
45hL/ha (Whites)
125
What are the principal soils of Saint Peray AOC?
Limestone and granite
126
Where is Collines Rhodaniennes IGP?
Northern Rhone
127
What are the max. permitted yields for Collines Rhodaniennes IGP?
80hL/ha
128
What are the sparkling wine appellations of the Northern Rhône?
* Clairette de Die AOC * Crémant de Die AOC * Saint-Peray AOC Blanc Mousseux
129
Where is Châtillon-en-Diois AOP located?
Northern Rhône on the Drôme River
130
What styles of wine are produced in Châtillon-en-Diois AOP?
Whites from Chardonnay and Aligoté Reds and rosé from 75% Gamay + Syrah and Pinot Noir
131
Which Northern Rhone appellation is permitted to produce reds and rosés based on Gamay?
Châtillon-en-Diois AOP
132
What are the lees ageing requirements for Clairette de Die AOC?
Méthode Traditionnelle: 9 months Méthode Ancestrale: 4 months
133
What are the most important grape varieties for Clairette de Die AOC?
Clairette Muscat Blanc à Petits Grains
134
What styles of wine are made in Clairette de Die AOC?
Méthode Traditionnelle Méthode Dioise Ancestral
135
**Clairette de Die AOC Méthode Dioise Ancestral** Grape varieties? Residual sugar? Atmospheres? Lees ageing?
* Muscat à Petits Grains plus Clairette or Muscat à Petits Grains plus Gamay for rosé wines * Min. 36g/l RS * 3 atmospheres * Min 4 months lees ageing
136
** Clairette de Die AOC Méthode Traditionnelle** * Grape varieties? * Residual sugar? * Atmospheres? * Lees ageing?
* Clairette * Max. 15 g/l RS * 3.5 atmospheres * Min. 9 months lees ageing
137
What is the min. RS for Clairette de Die AOC Méthose Dioise?
36g/l
138
What is the primary grape of Clairette de Die "Méthode Ancestrale?"
Muscat à Petits Grains

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