France - The Rhone Valley: Overview Flashcards
1
Q
Climate: N x S Rhone
Vineyarda area: N x S Rhone
Vineyard location: N x S Rhone
Black varieties: N x S Rhone
White varieties: N x S Rhone
Overview of the appellations: N x S Rhone
AOC x IGP prodcuction
By category (red, rose, white)
A
- N Rhone: continental climate.
- S Rhone: mediterranean climate.
- 2 regions are separated by a gap of 30 miles where little grapes are planted.
- Area under vines: N Rhone = 4,000 ha; S Rhone = 66,000 ha.
- Vineyard location: N Rhone = AOC’s closer to the river, planted on slopes above it; S Rhone = more spread, with many vineyards from the river.
- N Rhone black varieties: predominantly planted with Syrah.
- S Rhone black varieties: Grenache Noir, Syrah, Mourvedre & Cinsault.
- N Rhone white varieties: Viognier, Marsanne and Roussane.
- S Rhone white varieties: blends are generally based on Grenache Blanc.
- N Rhone: made up of several AOC’s (crus).
- S Rhone: well defined AOC’s (CNDP) as well as basic CDR and IGP wines.
- AOC x IGP production: AOC = 70%; IGP = 30%.
- By category: Red = 74%, Rose = 16%, White = 10%
- Organic vineyards: 8%
2
Q
Budding / Ripenning
Advantages (4) & disadvantages (3)
Wine style
A
- mid-budding / mid-ripenning.
- very vigorous.
- on the steep slopes = often tied to 1 or 2 poles, adding cost.
- advantages: a) less vulnerable to frost; b) less vulnerable to eary autumn rains; c) produces wines of high quallity (in the right hands); d) well-suited to oak maturation.
- disadvantages: a) susceptible to mites, botrytis and Syrah decline (leaves turn red / graft point breaks / vine dies); b) berries shrivel quickly once ripe (reducing juice yield); c) very vigorous.
- wine style: generally ruby in colour; med to pronounced aromas; in cooler conditions (violet, red plum, liquorice, tar); in warmer conditions (violet, black plum) + blackberry, black pepper, herbal notes, tar, liquorice; if very / overripe (shrivelled berries) = dark chocolate, prune & porty tones.
3
Q
Budding & ripening
Other viti characteristics (4)
Diseases (4)
Advantages (5) & disadvantges (8)
Wine style
A
- early budding / late ripening.
- other viti characteristcs: a) high yielding; b) needs warm climate to ripen; c) can accumulate high levels of sugar quickly (less acidity); d) loses colour in high yields.
- diseases: a) phomopsis (cane & leaf spot); b) coulure; c) downy mildew; d) botrytis.
- advantages: a) does well on low fertility soils; b) upright growth makes it very suitable to be trained as bush vine; c) drought resistant; d) good resistance to wood disease (Esca, Eutypa dieback), which could explain its longevity; e) high yields (advantage for bulk production).
- disadvantages: a) vulnerable to spring frosts; b) vulnerable to auttumn rains; c) needs warm climate to ripen (long season); d) prone to coulure; e) accumulates alc very fast (lower acid); g) can loose colour in high yields; h) high yields (quality wine production).
- wine style: generally pale ruby in colour; med intensity of aromas; ripe red fruit (strawberry, red plum, red cherry), spicy and herbal notes, low to med tannins (med+ in CNDP), low to med acidity (med in CNDP), high alcohol; distinctive characteristics = high alc and ripe / sweetness of fruit.
4
Q
Budding / ripenning
Other viticultural characteristics (3)
Pests (2) & diseases (1)
Advantages (6) & disadvantages (6)
Wine style
A
- late budding / late ripening.
- other viti characteristics: a) thrives in warm climates; b) needs hight temps at the end of summer to fully ripen; c) vigorous (best pruned short).
- pests: mites, leafhoppers.
- diseases: sour rot
- advantages: a) less vulnerable to spring frosts; b) well suited to warm conditions; c) generally produces high-quality wines (small berries, small bunches); d) low-yielding; e) wines are well-suited to oak maturation. f) low-yielding (suitable for premium wine production).
- disadvantages: a) vulnerable to autumn rains; b) can be underripe if late summer temps are low; c) not resistant do drought; d) low yielding (not suitable for bulk production); e) prone to pests (mites & leafhoppers) and disease (sour rot); f) prone to reduction in the winery.
- wine style: pronounced intensity; blackberry, blueberry and violet; high alc, high firm tannins, med - med(+) acid.
5
Q
Budding / ripenning
Other viticultural characteristics (3)
Pests (2) & diseases (3)
Advantages (6) & disadvantages (6)
Wine style
A
- late budding / mid-ripening.
- other viti characteristics: a) high yields; b) good drought resistance; c) good heat resistance.
- pests: a) mites; b) grape moths.
- diseases: a) prone to esca; b) prone to eutypa; c) can suffer from chlorosis (in soils with excessive lime).
- advantages: a) less vulnerable to spring frosts; b) drought & heat resistantce; c) high yields (for bulk wine production); d) suitable for early drinking reds / roses (lifted aromas in the 1st the wine is made).
- disadvantages: a) high yields (for high quality wine production); b) prone to pests; c) prone to diseases.
- wine style: generally light ruby colour, med to med(+) intensity, fresh red fruit aromas (raspberry, red cherry); high alc, low to med tannins.
6
Q
Budding / ripenning
Other viticultural characteristics (3)
Pests (1) & diseases (1)
Advantages (3) & disadvantages (5)
Wine style
(techniques used by winemakers to soften high tannins / high acid)
A
- late budding / late ripening.
- other viti characteristics: a) vigorous; b) high-yielding; c) not very suitable for machine harvesting (bunches are firmly attached to the vine).
- pests: grape moths.
- diseases: powdery mildew.
- advantages: a) less prone to spring frost; b) suitable for warm conditions; c) high yielding (bulk wine production).
- disadvantages: a) vulnerable to autumn rains; b) prone to pest & disease; c) not suitable for machine harvest (bulk wine production); d) vigorous; e) high-yielding (quality wine production).
- wine style: a) from young vines: medium ruby in colour, simple blackberry notes, high in acid and tannins; b) from old vines: intense black fruit with spice and earthy notes, high acid and tannins.
- winemakers will often use carbonic maceration (to soften tannin extraction) or blending with other varieties (acid).
7
Q
Budding / ripenning
Other viticultural characteristics (4)
Pests (0) & diseases (1)
Advantages (3) & disadvantages (3)
Wine style
A
- early budding / mid ripening.
- other viti characteristics: a) low yields; b) susceptible to structural damage by winds; c) long, compact bunches; d) small, thick berries; d) if grapes are left on the vine too long: accumulates too much sugar, loses too much acid.
- pests: no mention.
- diseases: coulure.
- advantages: a) not vulnerable to autumn rains; b) resistant to botrytis; c) low yield (quality wine production).
- disadvantages: a) vulnerable to spring frost; b) unreliable yields (coulure = Mistral); b) low yield (bulk production); c) not drought resistant.
- wine style: generally med lemon in colour; pronounced aromas of honeysuckle, apricot, peach, med to high alc, low acid.
- up to 20% of Viognier is allowedin N Rhone (co-fermentation).
8
Q
Budding / ripenning
Other viticultural characteristics (3)
Pests (1) & diseases (2)
Advantages (4) & disadvantages (3)
Wine style
Other winemking considerations (2)
A
- late budding / mid ripening.
- other viti characteristics: a) vigorous; b) high-yielding; c) performs well in low-fertility soils.
- pests: mites
- diseases: a) powdery mildew; b) botrytis.
- advantages: a) less vulnerable to spring frosts; b) less vulnerable to autumn rains; c) high yielding (bulk wine production); d) well suited for poor, low-fertility soils.
- disadvantages: a) vigorous; b) high-yielding (premium wine production); c) prone to disease pressure.
- wine style: med lemon to gold, low intensity, honeysuckle, lemon, apricot; oily texture, med acid, med to high alc, full body.
- other winemaking considerations: a) in N Rhone, is made eiter as a varietal or blended with Viognier; b) in S Rhone is usually part of a blend (mostly with Grenache Blanc).
9
Q
Budding / ripenning
Other viticultural characteristics (2)
Pests (1) & diseases (3)
Advantages (3) & disadvantages (2)
Wine style
Other winemking considerations (3)
A
- late budding / mid ripening.
- other viti characteristcs: a) not wind resistant; b) vigorous.
- pests: mites.
- diseases (very susceptible) : a) powdery mildew; b) botrytis; c) coulure.
- advantages: a) less vulnerable to spring frost; b) less vulnerable to autumn rains; b) does well in low-fertily soils.
- disadvantages: a) very susceptible to fungal diseases; b) difficult to grow.
- wine style: med lemon to gold in colour; med to med(+) intensity of pear, herbal notes, med to med(+) acid, med to high alc.
- other winemaking considerations: a) normally blended, a few exceptions (Beaucastel in CNDP); b) in N Rhone, blended with Marsanne; c) in S Rhone, blended with Clairette and Grenache Blanc.
10
Q
Budding / ripenning
Other viticultural characteristics (3)
Pests (0) & diseases (3)
Advantages (5) & disadvantages (4)
Wine style
Other winemking considerations (3)
A
- mid budding / mid ripening.
- other viti characteristics: a) vigorous; b) high-yielding; c) potentially very high sugar in berries.
- pests: no mention.
- diseases: a) phomopsis (cane & leaf spots); b) downy mildew; c) botrytis.
- advantages: a) less vulnerable to spring frost; b) less vulnerable to autumn rain; c) accumulates sugar very quickly (Vin Doux Naturel); d) has good wind resistance; e) less prone to coulure.
- disadvantages: a) vigorous; b) high-yielding (premium wine production); d) tendency to reach high alc levels.
- wine style: low intensity, very ripe green fruit (greengage, apple, pear), high alc, low acid.
- other winemaking considerations: a) planted almost exclusively in S Rhone; b) used in the production of Vin Doux Naturel; c) mainly used to produce white blends.
11
Q
Budding / ripenning
Other viticultural characteristics (3)
Pests (2) & diseases (0)
Advantages (2) & disadvantages (3)
Wine style
Other winemking considerations (2)
A
- budding: no info / late ripening.
- other viti characteristics: a) very vigorous; b) can withstand strong winds; c) in the winery, it oxidises easily.
- pests: a) mites; b) grape moths.
- advantages: a) resistant to strong wind; b) grows well in dry, low-fertility soils.
- disadvantages: a) vulnerable to autumn rain; b) vigourous; c) oxidises easily in the winery.
- wine style: med intensity, white flowers, fennel, apple and grapefruit notes, high alc and low to med (-) acidity.
- other winemaking considerations: a) add freshness and fruit to blends; b) mainly used in white blends in S Rhone.
12
Q
Budding / ripenning
Other viticultural characteristics (3)
Pests (0) & diseases (1)
Advantages (3) & disadvantages (2)
Wine style
Other winemking considerations (1)
A
- budding (no info) / late ripening.
- other viti characteristics: a) slow ripening; b) loose bunches; c) thick skins.
- diseases: prone to powdery mildew.
- advantages: a) not susceptible to botrytis; b) grows well in warm, dry locations; c) retails acidity well.
- disadvantages: a) vulnerable to autumn rain; b) susceptible to powdery mildew.
- wine style: med intensity, aromas of citrus fruit, smoke (if picked late enough); med (+) acid; med alc.
- normally used in blends in S Rhone.
13
Q
Winemaking overview
Fermentation & maturation vessels
How to handle fermentation / maturation for Grenache Noir
How to handle fermentation / maturation for Syrah
NFO usage in high quality wine production
A
- overall, traditional winemaking.
- fermentation vessels: a) preferance for concrete; b) stainless steel; c) large wooden vessels.
- maturation vessels: small & large wooden vessels.
- Grenache Noir: prone to oxidation / colour loss if exposed to too much O2; how to manage it: a) fermentation / ageing in stainless steel or concrete vats; b) minimal use of techiniques such as pump over / rack and return.
- Syrah: prone to reduction; how to manage it: a) pump overs more often; b) ageing in oak; c) less restrictive use of rack and return.
- high quality producers use more NFO (not as much as back in the 1990’s), adding to the cost.
14
Q
Harvest
Grape handling (4)
Fermentation (grape handling, vessels, choice of yeast, temp, maceration, cap management)
Maturation period
Maturation vessels (Grenache Noir x Syrah & Mourvedre)
Proportion of NFO
A
- harvesting: manual, transported in small crates.
- grape handling: a) sorting; b) may be destemmed; c) may be left as whole bunches / partially destemmed; d) cold soaking for 1-3 days to extract colour.
- fermentation: a) whole bunches, destemmed or both; b) vessels: SS, concrete or open top wooden fermenters; c) cultured or ambient yeasts; d) warm temp to extract more colour, tannins and flavour; e) maceration: 20-30 days; f) cap management = punch down, pump over, rack and return.
- maturation: likely between 12-24 months.
- maturation vessels: a) Grenache Noir = commonly large oak vessels; b) Syrah & Mourvedre = commonly small barrels.
- proportion of NFO: typically 20-30%.
15
Q
Harvest
Grape handling (4)
Fermentation (grape handling, vessels, choice of yeast, temp, maceration, cap management)
Maturation period
Maturation vessels
A
- harvest: a) typically by machine; b) hand-picking for carbonic maceration.
- grape handling: a) minimal or no sorting; b) grapes need to be processed quickly if machine harvestd; c) thermovinification or flash detente may be used; d) cultured yeasts (typically); e) fermentation at mid temp (< tannins, retain primary fruit); f) short maceration; g) wines may be stored in stailess steel for a few months before bottling.
