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WSET Dip. Unit 3 > Northern Rhône Valley > Flashcards

Northern Rhône Valley Flashcards

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1
Q

What is the name of the wind that can damage vines in the Northern Rhone?

What is the other wind called?

A

The Mistral

The “tramontane” blows through the gap between the Massif Central and the Pyrenees.

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2
Q

What is the general style of Northern Rhone reds?

A

Full-bodied, firm, and savory.

Signature secondary aromas including smoke, grilled meat, olive, lavender, and peppercorn.

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3
Q

Who are the 4 main producers that dominate production of Hermitage wine?

A

Jean-Louis Chave.

Delas.

M. Chapoutier.

Jaboulet.

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4
Q

What are the 4 quarters, or “lieux-dits” of Cornas?

A

Les Reynards

La Côte

Les Chaillot

Les Mazards.

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5
Q

What is a “demi-muid”?

A

French term for a 600-liter barrel, traditionally used in the Rhone Valley.

Literally, “half-hogshead”

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6
Q

What kind of terrain are the highest-quality vineyards planted on in the Northern Rhone?

What does this landscape offer the vines protection from?

A

On steep slopes, close to the River Rhone, facing south, often in lateral valleys.

The valleys give protection from the cold northerly Mistral.

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7
Q

What is the primary grape for the following appellations?

  • Cote Rotie
  • Condrieu
  • Chateaneuf-du-Pape
  • Hermitage Blanc
  • Tavel
  • Gigondas
  • Cornas
A

Cote Rotie: Syrah (up to 20% Viognier)

Condrieu: Viognier

CNdP: Grenache-based blend

Hermitage Blanc: Rousanne/Marsanne

Tavel: Grenache

Gigondas: Grenache

Cornas: Syrah

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8
Q

How did wines eventually reach England from the Rhone Valley?

A

In the 17th Century, traders transported the wines from the Rhone to the Loire Valley, and by the 18th Century from the Loire to England.

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9
Q

Which white varieties and in what % are allowed in the following appellations?

Cote-Rotie

St.-Joseph

Hermitage/Crozes Hermitage

A

Cote-Rotie: up to 20% Viognier.

St.-Joseph: up to 10% Marsanne/Roussanne.

Hermitage/Crozes Hermitage: up to 15% Marsanne/Roussanne.

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10
Q

What are the major differences between the Northern and Southern Rhone?

A

N. Rhone S. Rhone

Moderate Continental Warmer Mediterranean

Mistral warms the vines Mistral cools vines

Vines trained on stakes Vines bush-trained

Narrow/steep hillsides Flat/Gently rolling plains

syrah=only red grape syrah, grenache, mouvedre,

cinsault

marsanne, rousanne, white grapes=minority

viognier=white grapes

very stony soils, w/large galet stones.

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11
Q

Where is Chateau Grillet located?

A

Within Condrieu

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12
Q

What are the 3 wines from E. Guigal known as the “La La’s”?

A

La Ladonne

La Turque

La Mouline

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13
Q

What is the character of Roussanne?

A

Adds acidity and perfume, often blended with Marsanne, with age develops hazelnut aromas

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14
Q

In which 2 ways does the Rhone river moderate the climate of the Northern Rhone’s vineyards?

A
  1. Warms the adjacent slopes.
  2. Reflects sunlight up to vines.
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15
Q

List Northern Rhone Appellations from North to South

A

Cote Rotie

Condrieu

Saint Joseph

Crozes Hermitage

Hermitage

Cornas

St.-Péray

Clairette de Die

Chatillon-en-Diois

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16
Q

Alain Graillot produces wine in which commune?

A

Crozes-Hermitage.

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17
Q

What are the 2 main vineyard areas in St. Joseph and how can wines from them differ?

What is the general quality level of these wines?

A

From terraces - Full bodied

From valley floor - Lighter bodied

Basic quality level.

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18
Q

Chapoutier L’Ermite is associated with which wine/vineyard area?

A

Rhone North/Hermitage

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19
Q

Which black grapes are permitted in Northern Rhone?

A

Only Syrah is permitted

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20
Q

What is the typical style of Viognier?

What factors can change its profile?

A

Full bodied, low acid, high alcohol.

Honeyed lushness, intriguing floral aromas, and rich texture.

Use of oak and MLF can change flavor profile.

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21
Q

How is oak typically used in Northern Rhone wines?

What are some winemakers now experimenting with?

A

Typically fermented in large, oak foudres.

Some now experimenting with new barriques.

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22
Q

In which region does the E. Guigal estate primarily produce wine?

A

Northern Rhone

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23
Q

Identify the regions from North to South

A

Cote-Rotie

Condrieu (inc. Chateau Grillet.)

Condrieu/St. Joseph.

St. Joseph

Crozes-Hermitage

Hermitage

Cornas

St-Peray

Clairette de Die

Chatillon-en-Diois.

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24
Q

How does the terrain of Crozes-Hermitage differ? How does this influence the style of the red wines?

How do the wines of Crozes-Hermitage generally compare to those of Hermitage?

A

North of Hermitage - Slopes = complex and tannic, best are oaked

South - Flat plains = lighter style

Generally lighter and less-age-worthy.

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25
Q

What is “arzelle” soil and where is it found?

A

A thin topsoil that is rich with powdery, decomposed mica.

Found in the commune of Condrieu.

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26
Q

What is the climate and terrain like in Cornas?

What grapes are allowed and what is the general style of the resulting wine?

What type of soil is predominant here?

A

Most southerly appellation, sun baked south facing slopes.

100% Syrah only permitted - Deep colour, full body, similar to Hermitage.

Granite soil (“gore”)

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27
Q

Who is considered the standard bearer for traditional wines in Cornas?

What 2 choices are being made to make these wines different?

A

Auguste Clape.

  1. Whole cluster fermentation instead of de-stemming.
  2. Demi-muids instead of new oak barrels.
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28
Q

What is the character of Marsanne?

A

Adds richness and weight, often blended with Rousanne, with age develops hazelnut aromas

29
Q

What is the climate like in Northern Rhone?

What are the main climatic differences between the Northern and Southern Rhone?

A

Moderate continental, similar to Beaujolais.

Northern: Continental, Higher rainfall, fewer hours of sunshine.

Southern: Mediterranean, drier, sunnier.

30
Q

Which 2 slopes are considered to be the “heart” of Cote-Rotie?

How do their wines differ from each other?

A

Cote Brune and Cote Blonde.

Cote Brune: Stronger, more assertive.

Cote Blonde: Softer, more alluring.

31
Q

Which is the highest output region of the Northern Rhone?

A

Crozes-Hermitage

32
Q

Which white grapes are used in Northern Rhone?

A

Viognier

Marsanne

Rousanne

33
Q

Who produces the wine below?

A

M.Chapoutier

34
Q

Between which towns is the Northern Rhone located

A

Vienne to the North

Valence in the South

35
Q

List 4 Northern Rhone producers:

A

Michel Chapoutier

E. Guigal

Paul Jaboulet

Jean Louis Chave

36
Q

What are the French names for the Northern and Southern Rhone?

A

Northern Rhone: “Rhone Septentrionale”

Southern Rhone: “Rhone Meridionale”

37
Q

Who is the largest producer in Cote-Rotie?

A

E. Guigal

38
Q

For which 3 reasons might a winemaker in the Northern Rhone choose to co-ferment his red wine with white grapes?

A

Stabilise colour extraction

Moderate tannin extraction

Increase aromatic complexity.

39
Q

What are the names of the winds that blow down the Rhone valley?

A

The Mistral and the Tramontane.

40
Q

Which Northern Rhone appellation (and sub-appellation) only makes white wine?

A

Condrieu

Chateau Grillet

41
Q

Which Appellations in Northern Rhone make white wine?

A

Condrieu - only white - 100% Viognier

Saint Joseph - Marsanne and Rousanne

Hermitage - Marsanne and Rousanne

Crozes-Hermitage - Marsanne and Rousanne

42
Q

The Mistral can easily damage Syrah in the Northern Rhone, so what do vine growers do?

A

Give support by trellising

43
Q

Chateau d’Ampuis is associated with which wine/vineyard area?

A

Northern Rhone/Cote Rotie

44
Q

How are vines supported on the steep slopes?

A

Either by individual stakes or a teepee like structure.

45
Q

What is the premier wine of Jaboulet?

Where is it produced?

A

“La Chapelle”

Hermitage.

46
Q

Which Northern Rhone appellation produces wine that must be made with 100% syrah?

A

Cornas

47
Q

Climate of Northern Rhone

A
  • Continental climate w clearly marked seasons
  • hard winters & hot summers (23°C avg July temp)
  • Cool, dry northerly winds (Mistral)
    • Reduces fungal disease pressure
    • Lowers vine vigour
    • And reduces vine yield and increase concentration in the fruit
  • & rain-bearing southerly winds.
  • 40 miles from north to south so southern areas get better ripening

2,350h of sunshine / 900mm rainfall

48
Q

The topography and soils of Northern Rhone

A
  • Steep slopes (up to 460mRL) contribute to reinforce the climate’s influence + maximise sunlight
  • The steep slopes help the sunlight interception
  • Most appellations on the western bank of the river (better exposure)
  • Granite in best sites, very long north to south appellation, over 60 kilometres long
  • Steep slopes > soil erosion = constant threat.
  • The slopes also assist with water drainage
49
Q

Viticulture of the Northern Rhone?

A
  • Differs across the long appellation of Northern Rhone
  • Most are on slopes with terraced vineyards
  • The manual labour on the slopes increases costs
  • Normally no mechanisation possible so vines individually staked
  • Low yields
  • Eroded soil often carted upslope via pulley system
  • 8000 vines/Ha.
50
Q

Generic winemaking practices in nothern Rhone

A
  • Traditionally, long maceration & up to 3 years barrel aging for red wines - only top whites see oak
  • carbonic for cheaper wines
  • Tannin management via:
    • Picking at the right time & sorting
    • Cold soaking before fermentation for colour extraction mainly (not tannins)
    • Tannin extraction by lower temperature fermentation
    • Pumping over is watched to limit tannins too
51
Q

Climate of Cote Rotie

A
  • Climate
    • Most northerly vineyards in Rhône.
    • Vineyards face south east/east so plenty of sun exposure
    • Protected from northerly Mistral winds
    • 500m hi & can be exposed to the sun all day + soil retains heat
52
Q

Viticulture of Northern Rhone

A
  • Viticulture
    • Narrow terraces on south-east facing steep slopes
    • up to 60% gradient -> 2nd steepest vineyard slopes after Mosel
    • Totally manual vineyard maintenance
    • Max yield is 40hL/Ha.
    • Erosion is a constant problem – have to cart soil back up the hill
    • single or double guyot (cane) tied to one or more poles
    • Vineyard densities of 10,000/Ha. With maximum yield of 40hL/ha.
    • Famous vineyard sites
      • Côte Blonde:
        • sandy limestone over granite
        • racier wines, approachable early, 15yr lifespan
      • Côte Brune:
        • iron-bearing schist over granite >
        • more intense & tannic, not ready before 10yrs, 30yr lifespan
    • Revived by E. Guigal (La Mouline, La Landonne, La Turque)
53
Q

Winemaking practices of Cote Rotie

A
  • Winemaking is typically:
    • Maximise aromatic potential, with destem, cold soak, and ferment at warm temp
    • Syrah co fermented with none or some Viognier, maybe 8% (up to 20% permitted), with Viognier adding floral and fruity aromas
    • Natural yeasts are frequently used
    • Malolactic fermentation in barrel
    • Barrels either barriques (Guigal) or demi-muids of 500-600 litres for 18-36 months
54
Q

Describe the red wines of Cote Rotie

A
  • The wines are:
    • Generally deep coloured, intense dark fruits, violet & spice, velvety texture.
    • Not as full bodied, softer with pronounced aromas, compared to other N. Rhone AOCs
55
Q

Condrieu - describe this AOC and its wines

A

Condrieu AC – 197ha 7400 hl 39hl/ha on average (●)

  • Steep south facing slopes w terraced vineyards
  • on low fertility soils of granite and decomposed mica (“arzelle”).
  • Constant ventilation prevents rot.
  • Wine must be 100% Viognier, maximum of 41hL/ha
  • Wines
    • Low acidity, high alcohol and flavours of peach, honeysuckle, apricot, rose water & candied citrus.
    • Best drunk within 5yrs.
    • Normally quite viscous texture
    • Full bodied
    • Pronounced aromatics
  • Typically
    • fermented in stainless steel or large wooden vessels
    • normally MLF is allowed
    • aged in barrel 10-12 months on lees with stirring
  • Guigal: ~40% of production
56
Q

Chateau Grillet?

A
  1. Chateau Grillet AC – 3.5ha 62hl 21hl/ha on average(●)

o 1 vineyard, 1 owner

o Amphitheatre single estate with south-facing steep terraces made of granitic soils.

o Protected from northerly winds

o Grapes are picked earlier, fermented at hotter temperature with MLF and aged in wood for min. 6mths.

o More austere wines with longer ageing potential // Condrieu and command very high prices.

57
Q

St Joseph - describe the AOC and its wines

A

St Joseph – 1,200ha 49 000 hl 40 hl/ha on avg (●●)

  • Grown on less steep banks on the western side of the Rhône
  • 50 km long appellation
  • Some sites not on the hillside and produce lower quality wines
  • Key producers are Jean-Louis Chave and Domaine Gonon
  • Lighter & fruitier style with blackcurrant & raspberry notes with some producing intense tannic style too
  • 90% red production; small percentage of whites from Marsanne mainly & a hint of Roussanne.
  • A small portion of the red wines can have white blended in but rarely happens – up to 10% of Marsanne/Roussanne
58
Q

growing conditions of Crozes-Hermitage

A
  • Growing conditions
    • Mostly flat with less shelter from the Mistral wind.
    • Can be extremely cold in winter
    • Generally deeper soils, more fertile than Hermitage
    • Maximum yield is 45 hL/Ha
    • Flatter areas allow mechanisation – lowering costs
59
Q

Wine production of Crozes Hermitage

A
  • Wine production
    • Wines have less concentration than Hermitage
    • 15% of whites grapes allowed in the blend but normally 100% Syrah
    • 91% red wine and 9% full bodied floral whites.
    • The cooperative ‘Cave de Tain’ produces high levels of Crozes-Hermitage
      • Sells about 40% of all Crozes-Hermitage AOC wines
  • Rest from négociants e.g. Jaboulet Ainé and estates like ‘Domaine de Thalabert’
60
Q

winemaking of Crozes Hermitage

A
  • Winemaking is:
    • Commonly traditional fermentation on skins
    • Destemming is widely practised
    • Fermented in concrete, or stainless steel
    • Matured in SS tanks or large Oak vessels
    • White wines – aged in old wood, sometimes some proportion of new oak
61
Q

Desribe the red wines of Crozes Hermitage

A
  • Red wines
    • is to be drunk early with medium tannins – can have some semi carbonic/carbonic maceration but rare these days
    • if to be aged then traditional destemmed/crushed fruit with traditional time on skins to extract more tannin is more likely
    • typically are softer and fruitier than Hermitage due to more fertile soils, slightly higher yields and the clay limestone soils that predominate the AOC
    • mid-priced – good to very good wines
    • some premium priced high quality wines
62
Q

discuss the white wines of Croze Hermitage

A
  • White wines
    • Mainly Marsanne with little of Roussanne
    • Top examples aged in old wood, sometimes a portion in new oak
    • Some good to very good, mid to premium priced – some outstanding quality examples
63
Q

Growing environment for Hermitage

A
  • Growing environment
    • Plantings on south facing steep ‘hill of Hermitage’ above town of Tain L’Hermitage
    • Eastern side of the Rhone – but where it turns easterly
    • Various climats with different altitudes, exposures & soil types.
    • Best sites are steep southerly slopes with sunshine all day & granitic soils.
    • Non-granitic soils used for whites
    • Most famous ‘climats’ for Syrah on Western end of hill – warmest part.
    • Erosion is a constant issue, increasing the cost of production
    • Terracing is needed in places
    • 1/3rd of vineyards dedicated to white wine production
64
Q

Red winemaking of Hermitage

A
  • Red winemaking:
    • Traditional methods used
    • Often stems included in ripe vintages
    • Warm fermentation temperature – to extract flavours and tannins
    • Lengthy oak maturation, 12-18 months
    • New oak is common but so are medium to large vessels
    • Wines
      • Deep intense powerful wines
      • approachable at 10+ years
      • and can age up to 30+ years.
      • The red wines are models of most structured and long lived Syrah wines

15% of whites grapes allowed in the blend but normally 100% Syrah

65
Q

White winemaking of Hermitage

A
  • White winemaking
    • top white made from Marsanne & Roussanne – predominantly Marsanne.
    • Fermentation in old wood vats, new or old barrels or stainless steel
    • Maturation in oak, with some new or Stainless steel
    • On lees for 10-12 months is typical
    • If aged in bottle, then develop rich, creamy, nutty flavours with great complexity
66
Q

The business of Hermitage - who are the main players

A
  • Business
    • Negociants of Chapoutier and Jaboulet Ainé dominate the holdings
    • Cooperative - Cave de Tain – owns 15% of the appellation
    • Jean-Louis Chave is an important producer
    • The quality of the wines are very good to outstanding – and prices to match
67
Q

The growing environment of Cornas

A
  • Growing environment
    • Northwest of Valence vineyards in south/east-facing amphitheatre (suntrap & protection from winds).
    • Granite soils on very steep terraces supported by small retaining walls.
    • Most southerly of red wine production AOCs – first to ripen normally
68
Q

the wine production of Cornas?

who are the key producers?

A
  • Wine production
    • Overtaken by neighbours Hermitage & Crozes Hermitage in popularity (no superstar producer).
    • Must be 100% Syrah.
    • Similar to Hermitage (full bodied & intense) but a bit more rustic & faster maturing (min 6-8 yrs and max 20).
    • Had a reputation for tannic intensity which producers tried to allay with time in small barrels to soften the tannins
    • Now a move back to producing longer lived robust wines
    • Jean-Luc Colombo introduced the use of new oak barrels & destemming in 80s
    • Quality is very good to outstanding with pricing premium to super premium
    • Key producers are:
      • Domaine Alain Voge
      • Domaine Vincent Paris
      • Domaine Auguste Clape
        • A traditionalist – uses big old oak (demi muids 500-600 litres)
        • And whole bunch fruit
        • No wonder Cornas was known for its tannin!
69
Q

The IGP that covers the Northern Rhone?

A

Collines Rhodaniennes IGP (‘hills of the Rhone’)

  • Used for red, white and rose
  • For wines made from grapes outside of the AOCs of Northern Rhone
  • Yields of 80 hL/Ha.
  • Allows wines from other varieties to be made

WSET Dip. Unit 3 (33 decks)

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