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

France: Northern Rhône Flashcards

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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
Q

Outline the viticultural characteristics of Roussane.

A
  • 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.
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26
Q

What characteristics does Roussane contribute to wine?

A
  • Med-Med + intensity with pear and herbal notes
  • Med-Med + acidity
  • Med-high alcohol
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27
Q

Outline the viticultural characteristics of Grenache Blanc.

A
  • 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).
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28
Q

What characteristics does Grenache Blanc contribute to wine?

A

It contributes low intensity ripe green fruit and some floral notes, high alcohol and low acidity.

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29
Q

Outline the viticultural characteristics of Clairette.

A
  • 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
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30
Q

What characteristics does Clairette contribute to wine?

A

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.

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31
Q

Outline the viticultural characteristics of Bourboulenc?

A
  • Late ripening
  • Loose bunches, thick skins (botrytis resistant).
  • Prefers warm, dry locations
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32
Q

What characteristics does Bourboulenc contribute to wine?

A

The wine is typically used in white southern Rhône blends contributing lemon flavour, medium (+) acidity and medium alcohol.

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33
Q

Where is Bourboulenc mostly grown?

A

Rhone Valley and the Languedoc

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34
Q

What is the preference for fermentation vessels in the Rhône Valley?

A

Concrete vats, although stainless steel and largre wooden vats are also used.

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35
Q

Why in Grenache Noir typically fermented and aged in concrete or stainless steel?

A

Grenache Noir is prone to oxidation and premature loss of colour if it is exposed to too much oxygen.

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36
Q

What winemaking considerations must be considered with Syrah?

A

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.

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37
Q

Are grapes typically destemmed or left with stems for cru red wines in the Rhône Valley?

A
  • 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.
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38
Q

Outline the fermentation options for cru red wines in the Rhône Valley.

A
  • 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
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39
Q

Outline the typical maturation decisions made for cru red wines in the Rhône Valley.

A
  • 12-24 months maturation is common
  • Large oak vessels used for Grenache
  • Small barrels with Mouvédre and Syrah, typically 20-30% new
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40
Q

How are rosès typically made in the Rhône Valley?

A

Short maceration

  • Cold maceration on skins for 12-48 hours before undergoing fermentation as a white wine.
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41
Q

Define the climate of the northern Rhône.

A

Moderate continental climate

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42
Q

How does the Mistral wind affect the Northern Rhône?

A

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.

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43
Q

How long is the Northern Rhône?

A

Over 65km

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44
Q

In what seasons does the Mistral wind blow?

A

Winter and Spring

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45
Q

What styles of wines are produced in Côte-Rôtie AOC?

A

Red wines only

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46
Q

What are the assemblage requirements of Côte-Rôtie AOC?

A

Syrah plus a max. 20% Viognier

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47
Q

What are the max. permitted yields of Côte-Rôtie AOC?

A

40hL/ha

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48
Q

What is the most northerly appellation of the Rhône Valley?

A

Côte-Rôtie

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49
Q

Is machine harvesting permitted in Côte-Rôtie?

A

No

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50
Q

What is the min. planting density of Côte-Rôtie? Average?

A

Min. 6000 vines per hectare.
Typical planting densities are 10,000 vines per hectare

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51
Q

What are the two famed slopes of Côte-Rôtie?

A

Côte Brune
Côte Blonde

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52
Q

What are the soil types of the two famed slopes of Côte-Rôtie?

A

Côte Brune: Mica-Schistous rock
Côte Blonde: Gneiss

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53
Q

Describe the styles of wine produced from the Côte Brune and Côte Blonde.

A

Côte Brune; Stronger and more assertive
Côte Blonde; Softer, alluring wines

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54
Q

What is the town at the centre of Côte Rôtie?

A

Ampuis

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55
Q

Where is the La Ladonne vineyard located?

A

Côte-Rôtie
Slightly north of the the Côte Brune facing the Rhône river

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56
Q

How are vines typically trained in Côte Rôtie?

A

Single or double guyot
Supported on 1-2 èchalas

57
Q

What does ‘Côte-Rôtie’ translate to?

A

Roasted slope

58
Q

Outline the typical winemaking practices in Côte-Rôtie.

A
  • 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
Q

What does Viognier add to a Côte-Rôtie blend?

A

Fruity and floral notes

60
Q

How does Côte Rôtie differ stylistically from other top appellations?

A

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
Q

Name three premium producers of Côte-Rôtie.

A

Domaine Jamet
E.Guigal
René Rostaing

62
Q

Where is Domaine Jamet located?

A

Ampuis, Côte Rôtie

63
Q

Where is René Rostaing

A

Ampuis, Côte Rôtie

64
Q

Where is E.Guigal located?

A

Ampuis, Côte Rôtie

65
Q

What are the three single vineyard wines E. Guigal producers from Côte-Rôtie?

A
  • La Mouline
  • La Ladonne
  • La Turque
66
Q

What styles of wine are made in Condrieu AOC?

A

Wines must be 100% Viognier
Can be dry or sweet

67
Q

What are the max. permitted yields of Condrieu AOC?

A

41hL/ha

68
Q

What is the typical aspect of Condrieu AOC?

A

South

69
Q

What are the soils of Condrieu AOC?

A

Rocky slopes of decomposed granite soils

70
Q

What are the key challenges faced in Condrieu AOC?

A

Erosion and wind

71
Q

Name three top producers of Condrieu AOC.

A

Georges Vernay
Yves Cuilleron
André Perret

72
Q

Where is Château Grillet AOC located?

A

Within the boundaries of Condrieu AOC
Northern Rhône

73
Q

What are the max. permitted yields of Château Grillet AOC?

A

37hL/ha

74
Q

Who owns the monopole Château-Grillet AOC?

A

François Pinault

75
Q

What styles of wines are made in Château Grillet AOC?

A

100% Viognier
Dry only

76
Q

How long are Condrieu wines typically aged for on the lees?

A

10-12 months

77
Q

How long is Saint Joseph AOC?

A

50km

78
Q

What are the max. permitted yields for Saint-Joseph AOC?

A

40hL/ha

79
Q

What styles of wine are produced in Saint Joseph AOC?

A

Whites from Marsanne and Roussane
Reds from Syrah

80
Q

What are the assemblage requirements for Saint Joseph rouge?

A

Syrah must account for a minimum 90% of the blend (Marsanne and Roussane permitted in the blend).

81
Q

What are the white grape varieties permitted for Saint Joseph AOC?

A

Marsanne and Roussane

82
Q

What percentage of white grape varieties are permitted in the red wines of Saint Joseph AOC?

A

Max. 10%

83
Q

What percentage of Saint Joseph’s total production is red?

A

Nearly 90%

84
Q

Where is the producer Jean-Louis Chave located?

A

Mauves, Saint Joseph

85
Q

Where is the producer Pierre Ganon located?

A

Mauves, Saint Joseph

86
Q

Name three producers of Saint Joseph?

A

Jean-Louis Chave
Pierre Ganon
Hervé Souhaut

87
Q

In what year was Saint Joseph extended?

A

1994

88
Q

What is the village at the foot of Hermitage AOC?

A

Tain l’Hermitage

89
Q

What are the assemblage requirements for Hermitage AOC rouge?

A

Min. 85% Syrah, max. 15% combined Marsanne and Roussane

90
Q

What styles of wine is produced in Hermitage AOC?

A

Red wines based on Syrah
Whites from Marsanne and Roussane
Vin de Paille (straw wine) from Marsanne and Roussane

91
Q

What are the principal soils of Hermitage AOC?

A

Granite with topsoils of mica, schist and gneiss

92
Q

What are the max. permitted yields for Hermitage AOC?

A

Rouge; 40hL/ha
Blancl 45hL/ha

93
Q

Who is Hermitage AOC named after?

A

The twelfth century crusader and latterly hermit, Gaspard de Stérimberg

94
Q

How big is Hermitage AOC?

A

137ha

95
Q

How much of Hermitage AOC is dedicated to white wine production?

A

1/3

96
Q

What is the aspect of Hermitage AOC?

A

South facing

97
Q

What is a major problem for Hermitage AOC?

A

Erosion, many areas must be terraced

98
Q

Name three of the most important lieu-dits of Hermitage AOC?

A
  • Les Bassards
  • La Meal
  • L’Hermite/Ermite
99
Q

What are the four major producers of Hermitage AOC?

A
  • Jean Louis Chave
  • Delas
  • M. Chapoutier
  • Jaboulet
100
Q

Is the use of stems typical in Hermitage AOC?

A

In ripe vintages

101
Q

How long are Hermitage AOC reds typically matured for?

A

12-18 months

102
Q

What is Vin de Paille?

A

‘Straw wine’
A sweet wine made by drying the grapes off the vine

103
Q

Who produces Ermitage Cuvée Cathelin?

A

Jean Louis Chave

104
Q

When did Jean Louis Chave last produce Ermitage Cuvée Cathelin?

A

2015

105
Q

What is the largest Northern Rhône appellation?

A

Crozes-Hermitage

106
Q

How big is Crozes-Hermitage AOC?

A

1700ha

107
Q

What are the max. permitted yields for Crozes-Hermitage AOC?

A

45hL/ha

108
Q

What styles of wine are made in Crozes-Hermitage AOC?

A

Reds based on Syrah
Whites based on Marsanne and Roussane

109
Q

What are the assemblage requirements for Crozes-Hermitage AOC rouge?

A

Min. 85% Syrah with a max. 15% combined Marsanne and Roussane

110
Q

Name two producers based in Crozes-Hermitage AOC?

A
  • Alain Graillot
  • Gilles Robin
111
Q

Who makes Crozes-Hermitage ‘La Guiraude’?

A

Alain Graillot

112
Q

What is the most southerly Northern Rhône appellation?

A

Saint Peray

113
Q

What is the climate of Cornas AOC?

A

Warm mediterranean
Protected from the wind

114
Q

What is the aspect of Cornas AOC?

A

Naturally south and east facing ampitheatre

115
Q

What are the max. permitted yields of Cornas AOC?

A

40hL/ha

116
Q

What styles of wine are made in Cornas AOC?

A

Red wines only

117
Q

What are the principal soils of Cornas?

A

Granite, locally known as gore

118
Q

How big is Cornas AOC?

A

145hL/ha

119
Q

What are the four most important lieu-dits of Cornas AOC?

A
  • Les Reynards
  • La Côte
  • La Chaillot
  • Les Mazards
120
Q

Name four significant producers of Cornas AOC.

A
  • Auguste Clape
  • Thierry Allemand
  • Alain Voge
  • Vincent Paris
121
Q

Describe the style of Auguste Clape.

A

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
Q

What styles of wine are made in Saint Peray AOC?

A

Whites and sparklings from Marsanne and Roussane

123
Q

What are the ageing requirements for Saint Peray Blanc Mousseux?

A

May be released after 12 months of age from the date of tirage (no min. lees time stated)

124
Q

What are the max. permitted yields for Saint Peray AOC?

A

45hL/ha (Whites)

125
Q

What are the principal soils of Saint Peray AOC?

A

Limestone and granite

126
Q

Where is Collines Rhodaniennes IGP?

A

Northern Rhone

127
Q

What are the max. permitted yields for Collines Rhodaniennes IGP?

A

80hL/ha

128
Q

What are the sparkling wine appellations of the Northern Rhône?

A
  • Clairette de Die AOC
  • Crémant de Die AOC
  • Saint-Peray AOC Blanc Mousseux
129
Q

Where is Châtillon-en-Diois AOP located?

A

Northern Rhône on the Drôme River

130
Q

What styles of wine are produced in Châtillon-en-Diois AOP?

A

Whites from Chardonnay and Aligoté
Reds and rosé from 75% Gamay + Syrah and Pinot Noir

131
Q

Which Northern Rhone appellation is permitted to produce reds and rosés based on Gamay?

A

Châtillon-en-Diois AOP

132
Q

What are the lees ageing requirements for Clairette de Die AOC?

A

Méthode Traditionnelle: 9 months
Méthode Ancestrale: 4 months

133
Q

What are the most important grape varieties for Clairette de Die AOC?

A

Clairette
Muscat Blanc à Petits Grains

134
Q

What styles of wine are made in Clairette de Die AOC?

A

Méthode Traditionnelle
Méthode Dioise Ancestral

135
Q

Clairette de Die AOC Méthode Dioise Ancestral
Grape varieties?
Residual sugar?
Atmospheres?
Lees ageing?

A
  • 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
Q

** Clairette de Die AOC Méthode Traditionnelle**
* Grape varieties?
* Residual sugar?
* Atmospheres?
* Lees ageing?

A
  • Clairette
  • Max. 15 g/l RS
  • 3.5 atmospheres
  • Min. 9 months lees ageing
137
Q

What is the min. RS for Clairette de Die AOC Méthose Dioise?

A

36g/l

138
Q

What is the primary grape of Clairette de Die “Méthode Ancestrale?”

A

Muscat à Petits Grains

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