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TL- Rhone > Northern Rhone > Flashcards

Northern Rhone Flashcards

1
Q

Thierry Allemand Production

A
  • Farms organically, working steep, terraced vineyards all by hand (no tractor!)
  • Dense plantings naturally reduce yields (< 30 hectoliters per hectare)
  • All wines are fermented in stainless steel and open-top wooden vats
  • Stems left on cluster during fermentation
  • Punch-downs by foot
  • All wines are vinified separately
  • Wines aged in foudres and barriques for 24 months before final blending and bottling
  • Finished wines are bottled unfined and unfiltered
  • Very low doses of sulfur, sometimes none at all

Cornas “Les Chaillots”:

• Cuvée made up of all younger vines

Cornas “Reynard”:

• Cuvée made up of all older vines, a portion of which were purchased from Noël Verset

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2
Q

Moderating Factors

A

Mistral winds- blow cool, dry winds mitigating rot and mildew but sometimes stripping the vines of fruit

Rhone River

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3
Q

Climate

A

Continental- bigger temp shifts and more rain than S. Rhone

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4
Q

General vinification

A

Large Foudres, general white and red are cofermented- stabilizing color and moderating tannin extraction

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5
Q

Cote Rotie Encepagment

A

RED WINE Only- up to max 20% Viognier

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6
Q

CR min alc

A

10.5%

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7
Q

What are the three La las and where are the located specifically

A

La Mouline- Blonde
La Landone- Brune
La Turque- Brune (next to gentaz old vineyards)

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8
Q

In CR what is the harvesting laws

A

Must be manual

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9
Q

Cote blonde soil tyoe

A

Gneiss

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10
Q

Cote brune soil type

A

Mica-schistous rock

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11
Q

Which is N, which is S

C Brune, C Blonde

A

Cote Brune- North

Cote Blonde- SOuth

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12
Q

Hermitage Encapgement

A

Red- Max 15% M&R
White- M and/or R
VdP- M and/or R

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13
Q

Hermitage Climats- Name 5

Many
Great
Priests
Bone
Boys
A 
Le Meal
Le Griffeux
Le Peleat
Beaume
Les Bessards
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14
Q

What are the RS requirements for VdP

A

There are none

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15
Q

Hermitage harvesting methof

A

Must be manual

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16
Q

Hermitage principal soil type

A

Granite with top soils of mica, schist and gneiss

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17
Q

Max Rs for Hermitage red and white

A

3g/l unless alcohol is above 14% than 4g/l

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18
Q

Hermitage Min Must weights

A

Blanc: 170 g/l
Rouge: 171 g/l
Vin de Paille: 170 g/l (Vin de Paille grapes must be subject to drying for a minimum 45 days, after which they must have a minimum must weight of 350 g/l.)

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19
Q

What is the min drying time for VdP Hermitage

A

45 days to achieve a min must weight of 350g/l

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20
Q

Crozes Encapagement

A

Red- max 15% M&R

White- M and or R

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21
Q

Crozes mIn pot alc

A

10.5%

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22
Q

Crozes max RS

A

less than 13.5- 3g/l

More than 13.5- 4g/l

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23
Q

Crozes- Permitted training methods

A

Cordon de Royat & Gobelet

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24
Q

Crozes Prinicipal Soil type: N vs S

A

North- Granitic similar to Hermitage

S- Alluvial soils

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25
Q

Cornas Encepagemnt

A

SYRAH ONLY

26
Q

What are the 4 lieux dits of Cornas

A

Les Reynards
Les Chaillots
La Cote
Les Mazards

27
Q

Where are Frances steepest vineyards located?

A

COte Rotie

28
Q

What is the smaller appellation in the N Rhone

A

Cornas

29
Q

Cornas Soil type

A

Naked granite (Gore)

30
Q

What is Gore?

A

Naked granite found in COrnas

31
Q

What appellations are shielded from the Mistral in the N Rhone

A

Cornas

32
Q

Min pot alc for COrnas

A

10.5%

33
Q

Cornas Max rs

A

3 g/l under 13.5%

4g/l over 13.5%

34
Q

Cornas Harvesting

A

Manual

35
Q

Cornas min must weight

A

171g/l

36
Q

St J Encepagment

A

Red- Max 10% M&R

White- M AND R

37
Q

St. J stretches from where to where

A

St. Peray through COndrieu

38
Q

St. J min alc

A

10.5%

39
Q

St. J Min must

A

Minimum Must Weight:
Blanc: 161 g/l
Rouge: 171 g/l

40
Q

Max RS for St. J

A

Maximum Residual Sugar: 3 g/l (4 g/l if potential alcohol is greater than 13.5%)

41
Q

What adds acidity, what adds Texture- Marsanne and Rousanne

A

R- Acidity

M- Oily Texture

42
Q

St. Peray Encepagment

A

White Wine - M &R

Blanc Moussuex - Method Trad

43
Q

St Peray Min alc

A

White- 10.5

Mous- 9

44
Q

St pray min must

A

White- 161g/l

Mous- 144

45
Q

What is the only appellation without the 10.5 min alc for still wines?

A

COndrieu

46
Q

Condrieu Encepagment

A

White wine only & White Dessert -100% Viognier

47
Q

Name one monopole in COndrieu

A

Chateau Grillet AOP owned by Francois Pinault who owns Latour and chateau Grillet

48
Q

Min Pot Alc for Condrieu

A

11.5% (13% acquired alcohol required for wines with at least 45 g/l of residual sugar)

49
Q

Condrieu Harvesting

A

: Manual harvesting is mandatory. For wines with at least 45 g/l of residual sugar, grapes must be harvested in successive tries

50
Q

Condrieu Chaptalization is allowed or no?

A

Allowed for wines with LESS than 45g/l not for wines over 45g/;

51
Q

What four appellations lie south of Valence on the Drome River

A

Coteaux de Die AOP
Cremant de Die AOP
Clairette de Die AOP
Chatillion-en-Diois AOP

52
Q

Climate of the souther rhone vs northern

A

S Rhone- Mediterranean

N rhone- Continental

53
Q

Soil types of the N Rhone

A

Heat retaining granitic and schistous soils

54
Q

What is arzelle

A

Powdery decomposed mica that make up much of the soil in in condrieu

55
Q

Cote rotie cepage

A

Red only

Max 20% Viognie

56
Q

What are cheys and where are they found

A

Stone terraces found in cote rotie

57
Q

Crozes Permitted Training Methods

A

Cordon de Royat and Goebelet

58
Q

Hermitage VdP Production

A

Vin de Paille: 170 g/l (Vin de Paille grapes must be subject to drying for a minimum 45 days, after which they must have a minimum must weight of 350 g/l.)

59
Q

Coteaux de Die

A

Still white 100% Clairette

60
Q

Cremant de Die

A

Sparkling based on clairette
Trad method
9 months lees aging min, released 12 months after tirage

61
Q

Chatillon-en-doise

A

Red + Rose- Min 75% Gamay, 25% PN/Syrah

White- Chard and Aligote

62
Q

Clairette de Die

A 
2 Kinds of Sparkling
Blanc Mousseaux (trad Method) 100 % Clairette min 9 months aging

Method Doise Ancestral- Min 75% Muscast pG, 25% Clairette- 4 months aging

TL- Rhone (2 decks)

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