Northern Rhône Valley Flashcards

1
Q

Northern Rhone

General climate + rainfall (3)

What is the main moderating factor (1) and how does it affect grape-growing (3)?

A
  • Moderate continental w/ warm summers and cold winters
  • Rainfall = adequate for viticulture
  • falls mostly in the autumn and winter
  • Mistral: cooling wind from the north
  • reduces fungal disease pressure
  • reduces vigor + yields and slows ripening
    => grapes = more concentrated
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2
Q

Northern Rhone Valley

Length of region + effect?

Overall topography (1) + effects (2):

A
  • 40 miles from northern (Cote-Rotie) to southern (St-Peray) => grapes in southern area generally ripen more reliably
  • mostly steep slopes along the Rhone river
    => better sunlight interception + drainage
    => vines must be managed + harvested by hand
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3
Q

Identify the appellations of the Northern Rhône from north - south:

A
  1. Cote-Rotie AOC
  2. Condrieu AOC
  3. Chateau Grillet AOC(monopole within Condrieu)
  4. St-Joseph AOC
  5. Crozes-Hermitage AOC
  6. Hermitage AOC
  7. Cornas AOC
  8. Saint-Peray AOC
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4
Q

Cote-Rotie AOC

Grapes + types of wine permitted (3):

A
  • Still red only
  • 80% (min) Syrah + 20% (max) Viognier
  • more often 100% Syrah ~ 8% Viognier (if used)
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5
Q

Cote-Rotie AOC

General terrain, aspect + soils of vineyards?

3 pros?
3 cons?

How as vines typically trained (2)?

A
  • Steep slopes, often terraced w/ E + SE aspects and poor, stony soils
    => E + SE exposure = excellent sunlight interception + heat
    => northern hillsides = protection from Mistral
    => rapid drainage + poor soils = fully ripe grapes
  • terraces often need repair = $$$
  • Erosion is a major concern
  • Vines must be tended by hand = $$$
  • Single / double Guyot.
  • vines tied to one or two poles called échalas (stability against Mistral)
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6
Q

Cote-Rotie AOC

Brief history:

1970s (2)
1990s (2)
Today (2)

A
  • *early 1970’s:**
  • depopulation due to the labor involved in maintaining vineyards
  • shrank to 70 ha under vine
  • *1990s**:
  • revival by Etienne + Marcel Guigal, who pioneered single vineyard wines (the ‘La Las’: La Mouline, La Landonne, La Turque)
  • attracted critics’ attention, eg. Robert Parker
  • *Today**:
  • 250 ha planted
  • Very good to outstanding wines selling at Premium - super premium prices
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7
Q

Cote-Rotie AOC

Most planted grape?

Preferred rootstock (1) + reasons (2)

Typical planting density + why?

Max. yields?

A
  • Syrah
  • Rootstock 3309
  • relatively productive + grapes have good depth of color
  • v. dense plantings (10,000 vines/ha)
  • increases competition btw/ vines
    => reduces yields + concentrates fruit

relatively low max. yield: 40 hl/ha

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8
Q

Syrah

Growing characteristics + vineyard management (4)

Disease susceptibility (2)?

A
  • vigorous variety
    => needs careful training + tying in to protect it from Mistral
  • in N. Rhone, individually staked to 1 or 2 poles (échelas) b/c trellising is not possible
    => adds $$
  • susceptible to mites + botrytis bunch rot
  • prone to ‘Syrah decline’ = leaves turn red + graft point breaks up and vine dies
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9
Q

Syrah

Importance in N. Rhone

General wine characteristics:
color
intensity
flavors / aromas
acidity
tannin

Use in S. Rhone?

A
  • only black grape permitted in N. Rhône crus
  • deep ruby
  • medium - pronounced intensity aromas + flavors
  • violet, plum (red plum in cooler years and sites, black plum in warmer years and sites), blackberry w/ black pepper + herbal notes
  • med. - high Acidity
  • med. - high tannins
  • in S. Rhone, Syrah adds structure, fruit + colour to blends
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10
Q

Cote-Rotie AOC

If Viognier is used, what is required?
Why would it be used?

What is the general aim when vinifying Syrah (1)?

Common fermentation practices (4)?

yeasts (2)?

Malolactic?

A
  • must be cofermented w/ Syrah
  • adds aromatic complexity (floral, fruity notes)
  • emphasis is on aromatic potential

=> grapes destemmed before pressing
=> cold soak
=> warmer fermentation temps (greater extraction of flavor / aromas, color + tannin)
=> portion of the stems may be included (herbaceous notes, aromatic lift)

  • use of ambient yeasts common
    => greated expression of ‘terroir’
  • malo will typically occur in cask
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11
Q

Cote-Rotie AOC

Maturation vessel choices (2) + why?

How do these syrah wines compare to others (2)?

A
  • some will use small, 225L Barriques (vanilla, spice)
  • model pioneered by Guigal’s single vineyard wines
  • others = larger oak vessels, eg. 500-600L demi-muids
  • less obvious oak notes
  • v. pronounced aromas
  • typically softer + less full bodied vs others, eg. Hermitage and Cornas.
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12
Q

Condrieu AOC

Location + size?

Wine + grape?

Max. yield

Terrain of vineyards (3)?

Challenges to viticulture (2)?

A
  • Just south of Côte Rotie (overlaps w/St. Joseph)
  • 197 ha.
  • White wines only from 100% Viognier
  • low max. yield: 41 hl/ha = good flavor intensity
  • slopes = S exposure (Rhône turns to SW)
  • steep, low fertility slopes w/ rocky soils
  • often terraced
  • Soil erosion + wind (Mistral) are a major problem
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13
Q

Chateau Grillet AOC

Importance of this appellation (3)?

A
  • Ch. Grillet AOC = single estate appellation inside Condrieu
  • 3.5 ha
  • active since at least the 1830s.
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14
Q

Condrieu AOC

Typical fermentation vessels (2):

Malolactic?

Approach to batonnage?

Typical quality + price point?

A
  • stainless steel / large wooden vessels
  • some may choose small wooden vessels for texture + flavor (adds $$)
  • malo usually carried out, but depends on vintage
  • typically aged on lees for 10-12 months w/ batonnage
  • Very good to outstanding (model for Viognier globally)
  • Premium - super premium
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15
Q

Viognier

Budding?

Typical trellising?

Prone to (2):

Harvesting concerns (3):

A
  • early budding (spring frost risk)
  • typically grown on trellis or tied to poles to prevent wind damage
  • prone to poor flowering / coulure (poor fruit set)
    => unpredictable / low yields
  • fruit must be fully ripe for pronounced aromas
  • if left too long = loss of flavour and acidity + rapid sugar accumulation
    => unbalanced wines that lack flavour.
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16
Q

Viognier

General (varietal) wine characteristics:
color
aromas
alcohol
acidity

Uses in Rhone Valley (3)?

A
  • medium lemon
  • pronounced aromas of honeysuckle, apricot + peach
  • medium - high alcohol
  • low acidity
  • Varietal wines in N. Rhone (Condrieu)
  • White blends in S. Rhone
  • Co-fermented w/Syrah in some N. Rhone appellations, eg. Cote-Rotie
17
Q

Saint-Joseph AOC

Location + size (3)

Significant event in 1994 (2)

2 significant producers

A
  • v. long appellation, runs 30 miles N-S through center of Northern Rhône
  • Overlaps w/ Condrieu in the N, down to Cornas in the S.
  • historical heart = lieu-dit of Saint-Joseph, located across the Rhône from Tain l’Hermitage

1994:
- boundaries extended to include non-hillside vineyard areas
=> generally lowering overall quality + confidence from consumers

Jean Louis Chave + Domaine Gonon
- highly regarded producers who have elevated reputation of the region

18
Q

Saint-Joseph AOC

Types of wine made + grapes (3)

Typical fermentation + maturation vessels?

Typical quality + price point?

A

Dry, still red (90% of prod.) + white wines

Red = min. 90% Syrah w/ 10% Marsanne and/or Roussane permitted (this is rare)

White = 100% Marsanne and/or Roussane

  • *Fermentation** = Stainless steel and large wooden tanks
  • *Maturation** = Larger wood tanks / barrels, and occasionally barriques

Good to outstanding

Mid-priced to premium

19
Q

Hermitage AOC

Size + location

Origin of name?

Types of wines + grapes (3)

A
  • Above village of Tain l’Hermitage (S. part of N. Rhône), on W side of the Rhône River
  • very small @ 137 ha
  • named after 12th century crusader Gaspard de Stérimberg, became a hermit + lived in seclusion there at end of his military career

Dry, still red (2/3 of prod.) and white (1/3) wines

Red = 100% Syrah

White = typically mostly Marsanne w/ some Roussanne, or 100% Marsanne

20
Q

Hermitage AOC

What is the appellation’s aspect and how does this affect the grapes (3)?

Where are the top vineyards located?

How do soils + conditions of the vineyard affect the final wines (3)?

Max. yields + reality (4)

1 more factor that adds to character / quality of wines?

A
  • Hermitage faces S
    => high levels of sunlight
    => protection from the Mistral from the hilltop
  • top climats, eg. Le Méal = western, warmest part of Hermitage
  • hot, dry vineyards
    + thin, stony, free-draining soils
    => pronounced intensity wines w/ high tannin + longevity
  • hand-harvesting due to the inclination of the slopes

max. yields are relatively low:
- 40 hl/ha red
- 45 hl/ha white
- but these are rarely achieved

  • Many old vines = naturally low yields of highly concentrated fruit
21
Q

Hermitage AOC

Red Winemaking
fermentation (2)
maturation

White Winemaking
grapes
fermentation
maturation (2)
style

Sweet Winemaking (2)

A
  • *Red** Winemaking is traditional:
  • stems often included during in warm vintages
  • warm ferment temps = max. extraction of flavors + tannins
  • lengthy aging (12-18 months) in used, medium - large oak barrels + sm. % of new oak (not always)
  • *White** Winemaking:
  • Blend of mostly Marsanne w/ Roussane or 100% Marsanne
  • ferment in old wood vats, new / old oak barrels, or stainless steel
  • maturation could be stainless steel or oak (some new) depending on style
  • 10-12 months on lees
  • rich, creamy, + nutty flavors w/ outstanding complexity
  • *Vin de Paille:**
  • sweet wine madeby drying white grapes off of vine
  • rare + only made in very ripe years
22
Q

Hermitage AOC

Land ownership is dominated by which 4 producers?

Typical quality + price point?

A
  • *Chapoutier** (négociant)–> focus on individual sites / lieu-dits)
  • *Jaboulet** (négociant)
  • *Cave de Tain** (cooperative) owns 15% of appellation
  • *Jean-Louis Chave** (estate)–> focus on blending sites

Very good to outstanding
Super premium

23
Q

Crozes-Hermitage AOC

Size compared to the other Northern Rhône appellations?

Soils + wine style + max. yield compared to Hermitage?

location?

development in 1956?

Typical quality + price point
eg. of quality-driven producer?

A
  • It is the largest with 1,700 ha in its boundaries

soils = Deeper + more fertile
=> leading to less concentrated wines
- but low max yields (45 hl/ha)

  • Surrounding the town of Tain l’Hermitage on the east bank of the Rhône River
  • vineyard area extended in 1956 (same as Saint-Joseph AOC

mid-priced
good - very good (some premium-priced + high quality)
eg. Jaboulet’s Domaine de Thalabert.

24
Q

Crozes-Hermitage AOC

Main differences btw/ north + south of AOC (terrain, climate, grapes)?

A

North of Tain:
- northern = continental with alpine influences (extremely cold Winters + heavy effects from the Mistral)
=> ​long growing season, high diurnal range
- north of Tain = relatively steep slopes
- grapes w/ moderate sugar and fresh acidity

South of Tain:
- south = flatter and was formerly orchards and farmsteads
=> machine harvesting possible (lower $$)
- southern = more temperate w/ heavy rainfall in autumn

25
Q

Crozes-Hermitage AOC

How will younger-drinking (2) / age-worthy (3) red wines be made differently?

General style?

A
  • Carbonic / semi-carbonic maceration for younger-drinking wines
    => enhanced fruitiness
  • Destemming + traditional fermentation on skins = for ageable wines
  • Fermentation in stainless steel or concrete
  • maturation in same concrete / stainless steel tanks as fermentation, or large oak barrels
  • wines generally = early consumption w/medium tannins
26
Q

Crozes-Hermitage AOC

Types of wines made + grapes?

A
  • Dry, still reds
  • min. 85% Syrah; 15% Marsanne / Roussanne may be added (typically are not)
  • Dry, still white wines made from Marsanne and Roussanne (Marsanne more dominant)
27
Q

Crozes-Hermitage AOC

How are white wines typically matured?

Typical quality level / price point?

A
  • matured in old wood vats, ocassionaly small % new, or stainless.

Good to very good (some outstanding)
Mid-priced to premium

28
Q

Marsanne

Growing characteristics (2) + considerations for high quality production (2)?

Pest / Disease susceptibility (3)?

A
  • late-budding (avoids spring frosts)
  • vigorous + productive
    => yields must be kept low to produce fully ripe fruit
    => performs best on stony + low fertility soils (keeps yields low) eg. slopes of N. Rhône
  • prone to powdery mildew, mites and botrytis bunch rot.
29
Q

Marsanne

General wine characteristics:
color
aromatics
texture
acid
body
alc.

usage (2)?

A
  • medium lemon (sometimes gold)
  • low intensity honeysuckle, lemon + apricot fruit
  • oily texture
  • medium acidity
  • full bodied
  • medium - high alcohol

N. Rhone = either varietal wine or blended with Roussanne
S. Rhone = usually part of a blend

30
Q

Roussanne

General wine characteristics:
color
aromatics
acid
alcohol

usage (2)?

A
  • medium lemon (sometimes gold)
  • medium - medium (+) intensity aromatics of pear + herbal
  • medium - medium (+) acidity
  • medium to high alcohol
  • similar in colour + structure to Marsanne but wines age quicker
  • normally blended w/ other varieties, (esp. Marsanne in the N Rhône) (Clairette + Grenache Blanc in the S. Rhône)
31
Q

Roussanne

General growing characteristics (2)

Why is the grape problematic viticulturally (6)?

Plantings vs. Marsanne + why?

A
  • late budding
  • grows best on low fertility, well-drained soils
  • poor resistance to wind
    => sites must be chosen carefully
  • yields are inconsistent (due to coulure)
  • very susceptible to powdery mildew, botrytis bunch rot and mites
    => lowering yields + requiring additional work i
    => add to cost
  • more difficult to grow vs. Marsanne
    => less commonly grown in Rhône Valley
32
Q

Cornas AOC

size + location (3)

When does harvest take place here (1) + why (4)?

What type of wine is produced?

Max. yield?

A
  • 145 ha, most of which is planted
  • W side of Rhône, south of Saint-Joseph + Crozes-Hermitage
  • natural amphitheater w/ steep slopes that face S and E
  • Warm Mediterranean climate
    + protection from Mistral
    + excellent aspect (S + E)
    + southernmost appellation for red wine in N. Rhone
    => often first Syrah to be harvested in the Rhône
  • Dry, still red. 100% Syrah
    max. yield = 45 hl/ha
33
Q

Cornas AOC

General wine style + current trend?

3 significant domaines:

General quality level + price point?

A
  • wines w/ high tannic intensity.
  • Some producers use small barrels to soften tannins, but most create robust, long lived wines
  • Alain Voge
  • Vincent Paris
  • Auguste Clape
  • Very good - outstanding
  • Premium - super premium
34
Q

Saint-Peray AOC

location (2)

climate vs neighbors?

Types of wines made (2)

Common soil + pros?

max. yield?

A
  • S of Cornas
  • most southerly of Northern Rhône appellations
  • Slightly cooler climate vs neighbors
  • Dry, still white wine made w/ Marsanne / Roussane
  • Traditional method white also, but v. rare
  • Limestone + granitic soils
  • They retain water + permit drainage
  • 45 hl/ha
35
Q

Saint-Peray AOC

How are wines typically fermented + matured?

Lees?

Typical quality level + price point?

A
  • fermented in stainless steel or oak barrels
  • matured in same vessels or in large oak vessels
  • High quality wines may spend 10-12 months on lees w/ batonnage

Good to very good

Mid-priced to premium

36
Q

Collines Rhodaniennes IGP

what types of wines does this pertain to (3)

Why is this an attractive appellation for producers to use (3)?

Typical price point?

A
  • ‘hills of the Rhône’
  • red, white + rosé wines
  • from grapes grown outside of N. Rhone AOCs
  • Higher yields (max. 80 hL/ ha)
  • other grapes allowed vs AOC rules
  • allows top producers to offer less $$ wines vs AOC wines
  • mid to premium priced.