Northern Rhône Valley Flashcards
Northern Rhone
General climate + rainfall (3)
What is the main moderating factor (1) and how does it affect grape-growing (3)?
- 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
Northern Rhone Valley
Length of region + effect?
Overall topography (1) + effects (2):
- 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
Identify the appellations of the Northern Rhône from north - south:
- Cote-Rotie AOC
- Condrieu AOC
- Chateau Grillet AOC(monopole within Condrieu)
- St-Joseph AOC
- Crozes-Hermitage AOC
- Hermitage AOC
- Cornas AOC
- Saint-Peray AOC
Cote-Rotie AOC
Grapes + types of wine permitted (3):
- Still red only
- 80% (min) Syrah + 20% (max) Viognier
- more often 100% Syrah ~ 8% Viognier (if used)
Cote-Rotie AOC
General terrain, aspect + soils of vineyards?
3 pros?
3 cons?
How as vines typically trained (2)?
- 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)
Cote-Rotie AOC
Brief history:
1970s (2)
1990s (2)
Today (2)
- *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
Cote-Rotie AOC
Most planted grape?
Preferred rootstock (1) + reasons (2)
Typical planting density + why?
Max. yields?
- 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
Syrah
Growing characteristics + vineyard management (4)
Disease susceptibility (2)?
- 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
Syrah
Importance in N. Rhone
General wine characteristics:
color
intensity
flavors / aromas
acidity
tannin
Use in S. Rhone?
- 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
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?
- 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
Cote-Rotie AOC
Maturation vessel choices (2) + why?
How do these syrah wines compare to others (2)?
- 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.
Condrieu AOC
Location + size?
Wine + grape?
Max. yield
Terrain of vineyards (3)?
Challenges to viticulture (2)?
- 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
Chateau Grillet AOC
Importance of this appellation (3)?
- Ch. Grillet AOC = single estate appellation inside Condrieu
- 3.5 ha
- active since at least the 1830s.
Condrieu AOC
Typical fermentation vessels (2):
Malolactic?
Approach to batonnage?
Typical quality + price point?
- 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
Viognier
Budding?
Typical trellising?
Prone to (2):
Harvesting concerns (3):
- 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.
Viognier
General (varietal) wine characteristics:
color
aromas
alcohol
acidity
Uses in Rhone Valley (3)?
- 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
Saint-Joseph AOC
Location + size (3)
Significant event in 1994 (2)
2 significant producers
- 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
Saint-Joseph AOC
Types of wine made + grapes (3)
Typical fermentation + maturation vessels?
Typical quality + price point?
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
Hermitage AOC
Size + location
Origin of name?
Types of wines + grapes (3)
- 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
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?
- 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
Hermitage AOC
Red Winemaking
fermentation (2)
maturation
White Winemaking
grapes
fermentation
maturation (2)
style
Sweet Winemaking (2)
- *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
Hermitage AOC
Land ownership is dominated by which 4 producers?
Typical quality + price point?
- *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
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?
- 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.
Crozes-Hermitage AOC
Main differences btw/ north + south of AOC (terrain, climate, grapes)?
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
Crozes-Hermitage AOC
How will younger-drinking (2) / age-worthy (3) red wines be made differently?
General style?
- 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
Crozes-Hermitage AOC
Types of wines made + grapes?
- 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)
Crozes-Hermitage AOC
How are white wines typically matured?
Typical quality level / price point?
- matured in old wood vats, ocassionaly small % new, or stainless.
Good to very good (some outstanding)
Mid-priced to premium
Marsanne
Growing characteristics (2) + considerations for high quality production (2)?
Pest / Disease susceptibility (3)?
- 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.
Marsanne
General wine characteristics:
color
aromatics
texture
acid
body
alc.
usage (2)?
- 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
Roussanne
General wine characteristics:
color
aromatics
acid
alcohol
usage (2)?
- 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)
Roussanne
General growing characteristics (2)
Why is the grape problematic viticulturally (6)?
Plantings vs. Marsanne + why?
- 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
Cornas AOC
size + location (3)
When does harvest take place here (1) + why (4)?
What type of wine is produced?
Max. yield?
- 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
Cornas AOC
General wine style + current trend?
3 significant domaines:
General quality level + price point?
- 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
Saint-Peray AOC
location (2)
climate vs neighbors?
Types of wines made (2)
Common soil + pros?
max. yield?
- 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
Saint-Peray AOC
How are wines typically fermented + matured?
Lees?
Typical quality level + price point?
- 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
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?
- ‘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.
