France - Northern Rhone Flashcards
1
Q
Climate
Rainfall
Other climatic influences and their impact (3)
Topographic influences and their impact (3)
A
- moderate continental climate (cold winters, warm summers).
- rainfall: moderate, mostly on autumn / winter.
- other climatic influences: Mistral (cold wind, blows from the north); impact: a) decreases vigour; b) reduces the risk of fungal diseases; c) reduces yields = higher concentration.
- topographic influences: a) from north to south = 40 miles (better ripening in the south); b) Rhone river = tempers the climate, reflect sunligh back into certain vineyards; c) better sites situated on slopes (better drainage / sunlight interception; work has to be done manually).
2
Q
Location
Style(1) and varieties(2) permitted
Climatic(1) and topographic(3) factors
Challenges(3)
Vine training, vine density / yield.
Winemaking (grape handling, fermentation, temp, choice of yeast, maturation vessels).
Style, quality and price levels
Business
A
- most northerly of the appellations.
- red wines only.
- grape varieties permitted: a) Syrah; b) Viognier (up to 20%; often 0%, normally no more than 8%).
- climatic factors: Mistral.
- topographic factors: a) site: steep slopes, terraced; b) orientation: east or south-east; c) soils: poor, stony and well-drained.
- challenges: a) Mistral (can disrupt flowering, fruit set and yield); b) erosion is a constant problem; c) manual work is necessary (adding to cost).
- vine training: single or double Guyot, tied to one or two poles.
- vine density: 10,000 vines / ha.
- yield: 40 hl/ha.
- winemaking: a) co-fermentation (if Viognier is used); b) destemmed, cold soaked; c) fermentation temp: warm; d) choice of yeast: native (typically); e) maturation vessels = usually barriques or demi-muids (500 - 500L).
- style: pronounced aromas (where used, Viognier adds floral notes); softer and less full-bodied than Hermitage and Cornas.
- quality level: v. good to outstanding.
- price level: premium to super-premium.
- business: a) declined in the 70’s (70ha); b) revived by Guigal with single vineyard wines.
3
Q
Location
Style(1) and varieties(1) permitted
Climatic(1) and topographic(3) factors
Challenges(3)
Vine training, vine density / yield.
Winemaking (grape handling, fermentation, temp, choice of yeast, MLF, maturation, battonage).
Style, quality and price levels
Business
A
- close to the northern end of the region, below Rotie.
- white wine only (100% Viognier).
- climatic factors: Mistral.
- topographic factors: a) river turns southwest here (changes vineyard orientation in relation to Rotie); b) soil: rocky, poor and well-drained; c) terraces on slopes (manual work).
- challenges: a) erosion (steep slopes); b) terraces: constant maintenance; c) wind damage (Viognier is vulnerable).
- vine training: single or double Guyot, tied to poles.
- yield: 41 hL/ha.
- winemaking: a) manual harvest; b) fermentation vessel: usually SS / large oak vessels (some small barrel for added texture); c) moderate fermentation temp; d) typically native yeast; e) MLF: normally takes place (vintage dependant); f) typically aged on the less for 10-12 months; g) battonage: often.
- Style: (will taste comparatively and fill in).
- quality: v. good to outstanding.
- price: premium to super-premium.
4
Q
Location
Style and permitted grape variety
Size of the AOC
Climatic (1) and topographic (3) factors
Winemaking
Wine style
Quality and price levels
Other info
A
- surrounded by Condrieu AOC.
- white wine only (100% Viognier).
- 3.5 ha, one of France’s smallest appellations.
- one of few AOC’s with a single owner.
- climatic factors: similar to Condrieu.
- topographic factors: a) small granite amphitheatre encyrcles the appellation; b) it rises 100m above the river; c) topsoil: clay, decomposed granite and mica.
- winemaking: a) similar to Condrieu; b) maturation period is longer (18 months on average).
- style: very aromatic; less intensily flavoured than Condrieu; noticeable acidity (generally higher than Condrieu).
- v. good to outstanding and super premium in price.
- business: a) was bought in 2011 by the owner of Chateau Latour - Francois Pinault; b) highly regarded, ageworthy wines attracting really high prices; c) also produces a second wine as CDR.
5
Q
Location
Style (2) and varieties (4) permitted
Climatic(1) and topographic(4) factors
Challenges
Vine training, vine density / yield.
Winemaking (grape handling, fermentation, temp, choice of yeast, MLF, cap management, maturation).
Style, quality and price levels
Business (3)
A
- left bank of the Rhone River.
- runs for 30 miles, from Condrieu to Cornas.
- style: mostly red (90%); some white also produced.
- varieties: a) black: Syrah; b) white: Marsanne, Roussane, Viognier.
- climatic factors: Mistral.
- topographic factors: a) Rhone River; b) steep sloes on well drained soils; c) some sites on flatter land (lower quality); d) more southerly latitude = slightly warmer temperatures.
- challenges: a) Mistral (can disrupt flowering, fruit set and yield); b) erosion is a constant problem; c) manual work is necessary (adding to cost).
- vine training & density: similar to Cote Rotie AOC.
- yield: 40 hL/ha.
- winemaking: similar to Cote Rotie AOC.
- sytle: similar to Cote Rotie, slightly riper fruit, depending on the vineyard site = lesser concentration.
- good to very good and outstanding in quality.
- mid-priced to super premium.
- business: a) the appellation was extended in 1994, to include sites on flatter land; b) confidence in the AOC has grown in recent years; c) currently, debating whether to remove the sites that are not on slopes.
6
Q
Location
Style (2) and varieties (3) permitted
Climatic (2) and topographic (7) factors
Challenges (3)
Vine training, vine density / yield.
Red Winemaking (grape handling, fermentation, temp, choice of yeast, cap management, maturation vessels and length).
White winemaking (blend / varietal; fermentation, temp, maturation, battonnage, MLF)
Wine style (red & white), quality and price levels
Business (4)
A
- right bank of the Rhone River, on the hill of Hermitage.
- named after the 12th century cruzader Gaspar de Sterimberg.
- surrounded by Crozes-Hermitage.
- 70% red and 30% white.
- Varieties: a) Black = Syrah; b) Marsanne and Roussanne.
- climatic factors: Mediterranean climate.
- topographic factors: a) Rhone River; b) river turns south-east and flows south; c) south facing orientation; d) soil: shallow, stony soils; e) slopes protect vineyards from northern winds; f) vineyards are hot and dry; g) more southerly latitude.
- challenges: a) Mistral can disrupt flowering / fruit set, lowering yields; b) erosion is a constant problem on the slopes;
c) manual work in the vineyards add to the cost. - vine training: single or double Guyot.
- vine density: similar to Cote Rotie.
- yield: 40 hL/ha (reds) and 45 hL/ha (whites), both seldom achieved.
- red winemaking: a) red winemaking is traditional, similar to Cote Rotie AOC; b) warm ferment temps; c) proportion of stems is often included in warm vintages; e) maturation vessels: barriques or demi-muid (500 - 600L), with a proportion of NFO: f) typically aged for 12-18 months).
- white winemaking: a) typically blend of Marsanne and Roussanne; b) some wines are varietal (Marsanne);
c) fermentation in wood vats (old or new), barriques (old or new) and SS; d) moderate ferment temp; e) ageing takes place in oak, on the less; f) battonnage is vintage dependant; g) MLF is sometimes avoided (vintage dependant as the grapes aren’t acidic). - wine style: a) red: pronounced flavour intensity, high in tannins and hability to age; b) white: best wines can develop rich, creamy and nutty flavours with outstanding complexity.
- quality level: both red and white, v. good to outstanding.
- price level: both red and white, mostly super-premium in price.
- Business: a) in particularly warm vintages, Vin de Paille is made; b) holdings are dominated by 2 negociants (Chapoutier and Jaboulet), a co-op (Cave de Tain) and a domain (Jean-Luis Chave); c) Chapoutier pioneeres individual parcels; d) Chave pioneers blending accross the region.
7
Q
Location
Style (2) and varieties (4) permitted
Climatic (2) and topographic (5) factors
Challenges (4)
Vine training, vine density / yield.
Red Winemaking (grape handling, fermentation, temp, choice of yeast, cap management, maturation vessels and length).
White winemaking (blend / varietal; fermentation, temp, maturation, battonnage, MLF)
Wine style (red & white), quality and price levels
Business (2)
A
- on the left bank of the Rhone River.
- largest of the northern appellations (1,700 ha).
- styles: mainly red, some white (9%).
- varieties permitted: a) black: Syrah; b) White: Marsanne, Roussanne, Viognier.
- climate: a) northern part = continental climate (strong Alpine and Mistral influences); b) southern part = more temperate / transition to Mediterranean climat.
- topographic influences: a) northern part is dominated by slopes and poorer soils: b) southern part is dominated by flatter lands (orchards & farmsteads in the past); c) overall, soils are richer than Hermitage; d) Rhone river; e) latittude.
- challenges: a) accentuated difference in quality between north and south; b) AOC was extended (like Saint-Joseph);
c) challenges in the north are similar to the rest of N Rhone;
d) main challenge in the south is the transitional climate (rainfall in autumn / winter). - vine training: similar with the rest of N Rhone.
- vine density: similar with rest of N Rhone.
- yields: higher than Hermitage = 45 hL/ha.
- red winemaking: a) manually (premium wines / slopes) or machine (flatter lands in the south); b) fermentation on skins (ageworthy wines), mainly in concrete or SS vats; c) warm temps; d) native yeast is still popular; e) rack & return, pump over and punch down; f) maturation in SS or large old vats (demi-muid).
- white winemaking: a) blend of Marsanne & Roussanne; b) similar to reds; c) fermentation on SS or concrete; d) moderate temp ferment; e) ambient yeast is popular; f) premium wines matured in old oak (proportion of NFO); g) MLF can be carried through; h) battonnage may be used for more premium wines (vintage dependant).
- wine style: a) reds = usually for early drinking with medium tannins (some premium examples from Jaboulet); b) white: best wines will have added complexity from oak ageing.
- quality level: good to v. good, with a few outstanding wines.
- price: mid-priced to premium.
- business: a) wide difference in quality and price between north and south; b) carbonic maceration was widely used in the past (for early drinking wine).
8
Q
Location
Style (1) and varieties (1) permitted
Climatic (2) and topographic (3) factors
Vine training, vine density / yield.
Red Winemaking (grape handling, fermentation, temp, choice of yeast, cap management, maturation vessels and length).
Recent trend in winemaking
Wine style, quality and price levels
A
- most southerly AOC for red wine in N Rhone.
- red wine only = 100% Syrah.
- climatic factors: a) warm Med climate; b) Mistral.
- topographic factors: a) latitude; b) amphitheatre offers protection from cold winds; c) sloping terrain.
- vine training: single or double Guyot.
- vine density: similar to other N Rhone AOC’s 10,000 vines / ha
- yield: 40 hL/ha
- winemaking = a) similar to other premium red wines produced in N Rhone AOCs; b) maturation: in the past some producers used new oak to soften the tannins; now there’s a trend back to robust / long lived wines.
- style: similar to Hermitage, but with an intense tannic structure.
- quality: v. good to outstanding.
- price: premium to super premium.
9
Q
Location
Style (1) and varieties (2) permitted
Climatic (2) and topographic (2) factors
Vine training, yield.
Winemaking (grape handling, fermentation, temp, choice of yeast, MLC, maturation vessels, length and battonage).
Wine style, quality and price levels
A
- most southerly AOC in N Rhone.
- white wines only.
- Marsanne (majority of plantings) and Roussanne.
- climatic factors: a) cooler climate than Cornas; b) Mistral.
- topographic factors: a) deep valleys create an overall cooler climate; b) soil types: limestone & granite (good darinage / water retention).
- vine training: single or double Guyot.
- yield: 45 hL/ha.
- winemaking: a) manual harvest; b) fermented in SS or oak; c) moderate ferment temps; d) typically native yeast; e) some producers will complete MLC; f) aged in SS or demi-muids; g) 10-12 months on less; h) some producers practice battonage.
- style: wines tend to be full body, with oily texture.
- quality: good to v. good
- price level: mid-priced to premium.
- business: traditional method sparkling wine represents 15% of total production.
10
Q
Location
Style & grape varieties permitted
Yield
Reasons for the creaction of the IGP.
Overall quality and price levels
A
- covers entire N Rhone.
- styles: red, white and rose from grapes grown outside AOCs.
- higher yields: 85 hL/ha.
- reasons: a) allows producers to make wines from different varieties; b) allows top producers to offer less expensive wines.
- quality: good to v. good.
- price: mid-priced to premium.
