Northern Rhone General Flashcards
AOPs of the Northern Rhône Valley
Côte-Rôtie AOP
Condrieu AOP
Château-Grillet AOP
Saint-Joseph AOP
Crozes-Hermitage/Crozes-Ermitage AOP
Hermitage/Ermitage AOP
Cornas AOP
Saint-Péray AOP
Châtillon-en-Diois AOP
Clairette de Die AOP
Coteaux de Die AOP
Crémant de Die AOPCôte-Rôtie AOP?
Rouge: Syrah plus a max. 20% Viognier
Minimum Potential Alcohol: 10.5%
Principal Soil Type:
Côte Blonde (south): gneiss Côte Brune (north): mica-schistous rock
Jean-Louis Chave?
Region of production: Hermitage; Saint-Joseph
Winery Location: Mauves
Year Established: 1481
Top Wines Produced by Jean-Louis Chave?
Top Wines Produced:
Hermitage Blanc (80-85% Marsanne, 15-20% Roussanne)
Hermitage Rouge: Les Bessards forms the core of this blend of seven climats
“Ermitage Cuvée Cathelin” (rouge): a barrel selection done just before bottling, produced only in top years (1990, 1991, 1995, 1998, 2000, 2003, 2009 and 2010 to date) and only if the quality of the regular cuvée is not compromised
Hermitage Vin de Paille: rarely commercialized, but bottles do pop up from time to time
Jean-Louis Chave hermitage climats?
Les Bessards: Syrah; soil is rocky granite
l’Hermite: Syrah on granite soils; Roussanne on loess; Marsanne on clay-lime
Péléat: Syrah on alluvial stones, silex and clay soils; Marsanne, planted in 1910 on sandy granite
Le Méal: Syrah; soil is alluvial granite stones with clay-lime
Rocoules: Marsanne and Roussanne; soil is clay-lime Maison Blanche: Marsanne; soil is alluvial stones with clay-lime
Jean-Louis Chave STJ and CZ cuvees?
Saint-Joseph: 5 ha Syrah
Dardouilles Les Oliviers Pichonnier Bachasson: 1.5 ha, planted 1996-2002; soil is hard granite
Crozes-Hermitage
Gros des Vignes: 0.9 ha Syrah, planted in 2003-2004; soil is granite sand and loess
Average Total Production: 5,000 cases
Major Lieux-dits of Hermitage?
Les Grandes Vignes
L'Hermite
Varogne
Les Vercandières
Les Bessards
Les Diognières
Les Beaumes
Le Méal
Les Murets
La Croix
Péleat
Les Rocoules
La Pierelle
Les Greffieux
Maison Blanche
L'Homme
Torras et las GarennesAuguste Clape?
Winery Location: Cornas
Year Established: 1907
The Clape family has a 250-year history working as vignerons, though they were forced to start from scratch in Cornas after relocating from the Languedoc due to the grower strikes of 1906 and 1907. Auguste Clape, who took over in 1949, is widely credited as the first to practice domaine-bottling in Cornas in 1957, using fruit from vineyards planted by his wife’s grandfather. He was joined by his son Pierre-Marie in 1989, who now runs the domaine with his son Olivier. For many people, this is the gold standard domaine in Cornas.
Auguste Clape holdings?
Vineyard Holdings:
Cornas: 5.83 ha total
Reynard: 1.2 ha
Tézier: 0.46 ha
La Côte: 0.86 ha, planted in 1954
La Geynale: 0.68 ha
Pied de la Vigne: planted in 1890
La Sabarotte: purchased from Noël Verset upon his retirement
St. Péray: 0.23 ha Marsanne, planted in the 1940s and 1990
Côtes du Rhône: 1 ha Syrah on the plain south of the village; the white vines here were torn out after the 2007 vintage and replanted to Syrah
Auguste Clape best wines?
Cornas: assemblage from 12 parcels (average vine age 30-60 years)
Cornas “Renaissance”: assemblage from 12 parcels (average vine age 12-20 years)
Côtes du Rhône: 100% Syrah from vineyards outside the Cornas appellation
Le Vin des Amis (Vin de France): declassified Côtes du Rhône; young vines from Cornas plus occasional Cornas press wine
Inaugural Vintage (for top wines): Cornas “Renaissance” in 1998
Auguste Clape vinification?
Clape is an example of a traditional approach to winemaking in the Northern Rhône. Red grapes are not de-stemmed, and the wines are punched down by foot and pumped over twice daily. Aging for the Cornas bottlings is 22 months in old 6- and 12-hl foudres. The Côtes du Rhône and Vin des Amis see 12 months in a combination of foudre and cement. The reds are not filtered, but they are fined with egg whites. The white is vinified and aged in stainless steel.
Cornas AOP?
Commune of Production: Cornas
Styles and Encépagement:
Rouge: 100% Syrah
Minimum Potential Alcohol: 10.5%
Principal Soils: granite
Major Lieux-dits of Cornas?
Reynard
Chaillot
La Côte
Les Mazards
Thézier
Le Pigeonnier
La Ge(y)nale
Cayret
Sauman
Champelrose
Les Saveaux-Nord/Sud
Les Côtes
PatouDomaine Jamet?
Region of production: Côte-Rôtie
Winery Location: Ampuis
Year Established: 1976
Domaine Jamet Summary?
The Jamet domaine was founded by Joseph Jamet in the 1950s, and with the help of sons Jean-Paul and Jean-Luc, the Jamets began domaine bottling in 1976. The brothers took over the domaine in 1991 and have continually planted new vineyards and expanded the domaine, mostly in the northern sector of the appellation with its schist soils.
Jamet firmly believes in the virtues of blending over the production of single-site wines (with one notable exception); the domaine’s Côte-Rôtie is typically a blend of their 25 parcels across 17 lieux-dits. In early 2013 Jean-Luc left the family domaine, reportedly taking two hectares of vineyards with him. However, news to date has been spotty about the split and may be worth following in the coming years.
Domaine Jamet Vineyard Holdings?
Vineyard Holdings: 8 ha Côte-Rôtie, 100% Syrah
Côte Brune: 0.48 ha, planted in the 1940s and 1993; soil is schist Côte Blonde: planted in 1943; granite soil Côte Rozier: planted in 1943; soil is schist Lancement: planted in 1989; granite soil La Landonne: planted in 1987; soil is schist La Gerine: 1.3 ha, planted in 2000; soil is schist
Domaine Jamet Top Wines Produced?
Top Wines Produced
Côte-Rôtie: a blend of all Jamet-owned parcels Côte-Rôtie “Côte Brune”: a limited cuvée from this 0.48-ha parcel, produced every year
Inaugural Vintage (for top wines): Côte-Rôtie in 1976
Domaine Jamet Brief Description of Style / Vinification Techniques
For many people, Domaine Jamet is THE reference point for classically styled Côte-Rôtie. The grapes are partially de-stemmed according to the vintage— though the decision is not by rote. For example, the warm 2009 vintage was fermented as whole clusters, as was the much cooler 2011, but unique aspects of each vintage led to Jean-Paul’s corresponding decisions. Fermentation is in stainless steel tanks in their refurbished, gravity-flow cellar, and the wines are aged in barrel for 18-22 months (maximum 20% new oak for the Côte-Rôtie; 33% new oak for “Côte Brune”). The wines are neither fined nor filtered at bottling.
Côte-Rôtie AOP?
Département: Loire
Communes of Production: Ampuis, Saint-Cyr-sur-Rhône, Tupin-Semons
Styles and Encépagement:
Rouge: Syrah plus a max. 20% Viognier
Assemblage: per encépagement
Minimum Potential Alcohol: 10.5%
Principal Soil Type:
Côte Blonde (south): gneiss Côte Brune (north): mica-schistous rock
Côte-Rôtie Vineyards of St-Cyr-sur-le-Rhône?
Lieux-Dits of St-Cyr-sur-le-Rhône (North to South)
Vérzerance Planèze Chapuise (La) Le Village Remilly (Le) Cumelle Les Chanavaries Mont (Le) Montlis Servonnière (La) Plany Bourrier
Côte-Rôtie Vineyards of Ampuis?
Lesardes Cognet Gerine Montmain Besset Vérenay Berthelon Grandes Place Viallière (La) Basse-Viallière Arsélie (L’) Le Plomb Chatelon Champon (Le) Fourvier Nève Côte-Rozier Rozier Mornachon Bonnivières Rochins Landonne (La) Leyat Côte Bodin Roche (La) Champin (Le) Moutonnes (Les) Bourg (Le) Ritolas Janet Grand Taillis Brocarde (La) Brosse (La) Fongeant Côte Brune Le Truchet Carcan (Le) Chavaroche Baleyat Côte Blonde Taquière (La) Marsanne Lancement La Triotte Bas-Boucharex Mollard (Le) Goutay (La) Combard (Le)
Côte-Rôtie Vineyards of Tupin et Semons?
Bons Arrèts Tupin Coteaux de Tupin Pimotins Collet But de Mont Maison Rouge Bercheries (Les) Béton Corps de Loup Semons Maisons Blanches Coteaux de Bassenon
Côte-Rôtie Communes of Production?
Ampuis, Saint-Cyr-sur-Rhône, Tupin-Semons
René Rostaing?
Region of production: Côte-Rôtie, Condrieu
Winery Location: Ampuis
Year Established: 1971
René Rostaing summary?
René Rostaing started as a part-time vigneron in 1971 while supporting his family in real estate. He had married into Côte-Rôtie royalty: His wife’s father was Albert Dervieux; her uncle was Marius Gentaz—both legends of the appellation. Upon their retirement in the early 1990s, Rene and his wife inherited their vineyards and now have an impressive array of 20 plots across 14 lieux-dits, including old vines in some of the greatest terroirs of Côte-Rôtie. They have also purchased plots in Condrieu, including some older vines, and have developed hillside land just outside the Condrieu and Côte-Rôtie appellations, from which they produce Syrah and Viognier vins de pays.
René Rostaing vineyard Holdings?
Vineyard Holdings:
Côte-Rôtie: 7.5 ha total
La Landonne: 1.6 ha Syrah, mostly planted in the 1970s, some planted in 2008; soil is iron oxide and schist Fongeant: 1.5 ha Syrah, planted in the 1970s Côte Brune: Syrah, replanted by 1997 Côte Blonde: 1 ha of 95% Syrah and 5% Viognier, planted in the 1950s and 1970s; soil is decomposed granite La Viallière: 1.2 ha Syrah, planted in the 1900s and 1980s
Condrieu: 1.04 ha Viognier total
Côte Bonnette: 0.6 ha, planted in 1987; soil is sandy granite with clay Sainte-Agathe: 0.32 ha, planted in 1974 Côte Châtillon: 0.12 ha, planted in 2004
René Rostaing Top Wines Produced?
Top Wines Produced:
Côte-Rôtie “Classique” (now called “Cuvée Ampodium” in the US): 100% Syrah from all of the lieux-dits except for La Landonne and Côte Blonde Côte-Rôtie “La Landonne”: 100% Syrah from the old vines on La Landonne Côte-Rôtie “Côte Blonde”: 95% Syrah, 5% Viognier from Côte Blonde Condrieu “La Bonnette”: from Cote Bonnette and Sainte-Agathe
René Rostaing Brief Description of Style / Vinification Techniques?
Rostaing produces elegant and long-lived Côte-Rôties. De-stemming is determined by the vintage conditions; the “Classique” is usually 30-40% de-stemmed, while the single-vineyard cuvées are 10% de-stemmed. The must is vinified in roto-fermenters, which are rotated twice a day at the height of fermentation and less at the end of maceration. Total time on the skins is about three weeks. The wines are aged half in barriques and half in demi-muids. The percentage of new oak is less than 20% each vintage, and the élevage lasts 18-24 months, depending on vintage. The wines are not filtered prior to bottling. The Condrieu has been fermented and aged entirely in stainless steel since 1998 and completes its malolactic fermentation.
Yves Cuilleron?
Complete
Region of production: Condrieu, Côte-Rôtie, Saint-Joseph, Crozes-Hermitage, Cornas, Saint-Péray
Winery Location: Chavanay
Year Established: 1920
Yves Cuilleron Summary?
The Cuilleron domaine dates back to 1920, founded by Yves’s grandfather Claude. The first domaine bottling was in 1947, labeled “Vin de Chavanay” Viognier and Syrah (the Saint-Joseph appellation did not exist then, and Chavanay was not yet part of the Condrieu appellation). Yves is a man on the move: He expanded the family holdings from 3.5 hectares to its current 59 hectares; he created a négociant business, Les Vins de Vienne, with Pierre Gaillard and Francois Villard in 1996; and he opened a restaurant with vigneron friends in Ampuis in 2007. The Cuilleron wines are all produced from vineyards the family owns or leases, and while they are focused on their traditional home region around Chavanay, they now also produce wines all the way from Côte-Rôtie in the north to Saint-Péray in the south.
Yves Cuilleron Summary Brief Description of Style / Vinification Techniques?
Yves Cuilleron wines are bold, modern Northern Rhône wines. Yves harvests his white grapes very ripe and waits for a small amount of botrytis to develop if the vintage allows. The white grapes are whole-cluster pressed, barrel-fermented in one-quarter new oak, and aged nine months in contact with the lees with frequent bâtonnage. The reds are partially de-stemmed, vinified in stainless steel with frequent remontage and pigeage, and aged 18-20 months in barriques. The oak is 100% new for the Côte-Rôtie “Terres Sombres” and Saint-Joseph “Les Serines”; 50% new for Côte-Rôtie “Bassenon” and Côte-Rôtie “Madinière”; older oak is used for the other reds.
Yves Cuilleron Vineyard Holdings?
Vineyard Holdings: 59 ha total
Condrieu: 10 ha
La Côte: 3.5 ha, planted in 1976 and 1989 Izéras: planted in 1939 Vernon: 0.5 ha, planted in the 1980s and 1990s Eyguets
Côte-Rôtie: 7 ha
Coteaux de Semons: 1 ha, planted 1965 and 1989-1990 Rochains: 1 ha, planted in the late 1980s Rozier: 0.43 ha, planted in the mid-1990s Viallière
Saint-Joseph: 15 ha Syrah; 6 ha Marsanne and Roussanne
Vessettes: Syrah, planted in 1936 and 1947
La Ruty: Syrah, planted in the 1960s
Verlieux: Marsanne, planted in 1967
Eyguets: Syrah
Le Pêcher: Syrah
Crozes-Hermitage: 3 ha Syrah, leased in 2012
Cornas: 1 ha
Saint-Péray: 3 ha
Vin de France: 15 ha
Average Total Production: 32,000 cases
Yves Cuilleron Top Wines Produced?
Condrieu “Chaillets”: an old vine blend from Izéras and the old vines on La Côte
Condrieu “Vertige”: from Vernon, this Condrieu sees longer aging in barrel (18 months)
Condrieu “Ayguets”: sweet Condrieu from La Côte and Eyguets, from both overripe and botrytised grapes, depending on vintage conditions
Côte-Rôtie “Bassenon”: 90% Syrah, 10% Viognier; from the southern Coteaux de Semons Côte-Rôtie “Madinière”: 100% Syrah from schist soils in the northern section Côte-Rôtie “Terres Sombres”: 100% Syrah from Rochains, Rozier and Viallière Saint-Joseph Blanc “Le Lombard”: 100% older Marsanne from Verlieux Saint-Joseph Blanc “Saint-Pierre”: 100% Roussanne from vines in Chavannay and St-Pierre-de-Boeuf Saint-Joseph Rouge “Les Serines”: from the old vines on Vessettes and La Ruty
Inaugural Vintage (for top wines): Côte-Rôtie “Madinière” in 1994; Condrieu “Vertige” in 2001
Domaine Faury?
Saint-Joseph, Côte-Rôtie, Condrieu
Winery Location: Chavannay (Saint-Joseph)
Year Established: 1979
Domaine Faury summary?
Philippe Faury took over this domaine in 1979, turning it from a mixed cultivation of grapes, cherries and apricots to a domaine focused on estate-bottled wine from an expanded roster of vineyards. Now with 17 hectares spread throughout Condrieu, Saint-Joseph, Côte-Rôtie and Vin de Pays vineyards, the domaine is in the hands of Philippe’s son, Lionel. The two work together to craft a very expressive lineup of traditional Northern Rhône wines.
Domaine Faury Vineyard Holdings?
Saint-Joseph: 9.5 ha total; soil is decomposed granite with traces of clay
8 ha Syrah in La Ribaudy, planted in 1937, 1963 and 1993 1.5 ha Marsanne (60%) and Roussanne (40%)
Condrieu: 3 ha; soil is granite and arzelle
La Ribaudy: planted in 1978 Peyrolland: planted in 1983
Côte-Rôtie: 2 ha; soil is mica schist
Fourvier: planted in 1996 and 2009 La Plomb: planted in 1995
Average Total Production: 5,000 cases
Domaine Faury Brief Description of Style / Vinification Techniques?
The Faury wines are aromatically pure wines that rarely show oak, although new oak is used in moderation. The white wines are whole-cluster pressed and vinified and aged in 60-70% stainless steel and 30-40% oak (less than 10% new). The red grapes are partially de-stemmed, all pigeage is done twice daily by foot, and the reds are aged in a mixture of barrel sizes with the new oak percentage around 10%. The barrels are rotated annually to keep the wood impact minimal. The Faury Côte-Rôtie shows its percentage of Viognier very clearly and is a good example of how this white variety has an effect on the red blend.
E. Guigal?
E. Guigal
Region of production: Côte-Rôtie, Condrieu, Hermitage, Saint-Joseph, Crozes-Hermitage
Winery Location: Ampuis
Year Established: 1946
E. Guigal summary.
This world famous house was founded in 1946 by Étienne Guigal, who’d gotten his start in Côte-Rôtie at age 14 when he worked in the vineyards of Vidal-Fleury. Étienne’s son Marcel joined him in 1961 (age 18) after Étienne was suddenly struck blind. Together, they built the house of Guigal into the most recognizable name in Côte-Rôtie, and they brought the world’s attention to the wines of the appellation. In 1984, the two bought out Étienne’s former employer, Vidal-Fleury, along with their impressive array of vineyards… and in subsequent years, they went on to expand by buying Domaine de Bonserine, JL Grippat, de Vallouit, and the Château d’Ampuis. They folded the vineyards of Grippat and de Vallouit into their own production while keeping Domaine de Bonserine and Vidal-Fleury operating as separate entities. In addition, they now have their own cooperage to better control the quality of the wood for their aging program. While their very modern wines have not always been the favorite style of the older generation in Côte-Rôtie, Guigal has generally received a tip of the chapeau for the attention they brought to Côte-Rôtie and the continuing success of the appellation.
E. Guigal Vineyard Holdings?
50 ha total
Côte-Rôtie: 32 ha
Côte Brune: includes 1 ha La Turque section, planted in 1980 La Landonne: 2.1 ha, oldest vines planted in 1974 Côte Blonde: includes 1 ha La Mouline section, average age 60 years Côte Rozier Rozier Verenay La Viallière
Condrieu: 3.75 ha, decomposed granite and arzelle
Le Colombier: planted in 1973
Châtillon: planted in 1983
Volan
Hermitage: 3.5 ha
Greffieux: Syrah, average age 30 years
Bessards: Syrah, average age 90 years
les Murets: 1.2 ha Marsanne, planted in 1942; 0.3 ha Syrah, average age 30 years
L’Hermite: mostly Syrah with a small amount of Marsanne, average age 40-50 years
Saint-Joseph: 8.0 ha
Vignoble de l’Hospice: Syrah planted in 1900, 1913, 1955, 1998
Le Clos des Hospitaliers: Syrah
Saint-Joseph: 3 ha Syrah, 2.5 ha Marsanne with a small amount of Roussanne
Top Wines Produced E. Guigal?
Côte-Rôtie “Château d’Ampuis”: 93% Syrah, 7% Viognier; from three lieux-dits in Côte Blonde (source of all of the Viognier) and four lieux-dits in Côte Brune; average vine age is 40-50 years
Côte-Rôtie “La Mouline”: 89% Syrah, 11% Viognier; sourced from a plot of the same name on the Côte Blonde, average vine age is 60 years Côte-Rôtie “La Landonne”: 100% Syrah; average vine age is 20 years Côte-Rôtie “La Turque”: 93% Syrah, 7% Viognier; sourced from an extremely steep plot on Côte Brune, planted in 1980 Ermitage Blanc “Ex-Voto”: 93% Marsanne, 7% Roussanne; 90% from Murets, 10% from l’Hermite Ermitage Rouge “Ex-Voto”: 30% each Bessards and Greffieux; 20% each l’Hermite and Murets
E. Guigal Brief Description of Style / Vinification Techniques: ?
Guigal is credited as a pioneer in bringing modern winemaking techniques to the Northern Rhône. The house favors lush, ripe fruit supported by long aging in new barriques. This culminates in the “La La” bottlings (La Mouline, La Landonne and La Turque) and “Ex Voto” red, all of which are aged for 42 months in 100% new oak.
For the white wines, the Viogniers are macerated on the skins overnight before pressing, while the Marsanne and Roussanne grapes are immediately whole-cluster pressed. The top whites, Condrieu “La Doriane” and Ermitage “Ex Voto,” are vinified and aged in 100% new oak; the rest have a portion vinified in stainless steel prior to oak aging. The reds are sometimes de-stemmed, sometimes not, depending on vintage conditions.
