P2 Practical Flashcards
Chateauneuf du Pape likely blend & MOP
~60% Grenache (strawberry, dried herbs), 20-30% Syrah (pepper, red plum), 20-30% Mourvèdre (meaty, smoky). Other grapes likely not obvious.
Wide range of NFO usage (from none to 100%).
25-26C fermentation temps (don’t go too warm b/c of risk of oxidation with Grenache)- don’t want to extract chunky/coarse tannins
Quality hierarchy in the Southern Rhone
Cotes du Rhone
Cotes du Rhone Villages
Named villages: ie Lirac, Gigondas, Vacqueras
Chateauneuf du Pape (and entry vs. icon in this tier)
Region in South Africa known for Bordeaux style red wines
Franschhoek.
Rioja / Tempranillo ID
Moderate intensity fruit, red (strawberry, red cherry) to black (blackberry, black cherry, black plum).
Tertiary: leather, tobacco, potpourri.
M to H acid
M to H Tannin, chalky
Med to High body, sim to Cab Sauv (hollow mid-palate)
Affinity to American oak, sometimes French. Often blend of both
Styles: Range from very traditional, oxidative with long aging to International styled examples in French for shorter time to unoaked/young
Rioja/Ribera del Duero Aging Categories:
Joven: No requirement, some see 6 months or less of oak
Crianza: Min. 1 yr in barrel, 1 yr in btl.
Reserva: Min 1 yr in barrel, 2 yrs in btl
Gran Reserva: Min 2 yrs in barrel, 3 yrs in btl
Rioja vs. Ribera del Duero
Rioja: red fruited.
If cherry fruit, softer acid, consider Garnacha inclusion.
If grippy tannins/high acid, consider Mazuelo.
Ribera del Duero: black fruited, higher ABV (14-15%), riper fruit
If Cassis and slight capsicum, consider Cab Sauv.
Super high ABV (14.5-15.5, high tannins, very baked fruit profile: Consider Toro
Rioja Market Positioning
56% Domestic, 44% export
Top 5 markets: UK (by far), Germany, US, Switzerland
Beaujolais Cru Differentiation
Most structure (granitic soils): Moulin a Vent (boldest) and Morgon (many top producers, Cote du Py vineyard)
Very mineral, floral: Fleurie
Cherry fruit, also structure: Julienas
Brouilly / Cotes de Brouilly
Furthest N./lightest/highest acid: Saint Amour
Bordeaux Left Bank
St. Estephe: most structured, least approachable in youth, tannins have grip
Pauillac: sauve politician. Beautifully dressed power.
St. Julien: country gentleman in tweeds. Modest and subtle elegance
Margaux: Perfume, elegance, pretty, graceful, higher dollop of Merlot.
Pessac-Leognan: Pushing higher ABV (up to 15%), warmth, generosity, ripeness. Broader stretch of quality.
Tannin structure: Cabernet Sauvignon, regional differences
Napa/Argentina: Glossy, polished
Washington: V. high alcohol, high and polished
Australia: Elevated, but fruit wrapped. Margaret River - quite leafy, black fruit finish. Coonawarra - more integrated.
Tuscany: Slightly gritty, dry finish.
South Africa: Grippy, rustic, fruit finish
Bordeaux: Grippy, dry finish.
Tannin Structure: Grenache, Syrah, Cabernet Sauvignon, Sangiovese, Nebbiolo, Pinot Noir
Grenache: loose knit, diffuse, high but not driving.
Cabernet Sauvignon: Linear, gives structure, “hollow” mid-palate
Syrah: Firm and powerful start to finish.
Sangiovese: Dusty tannins, can be medium to high
Nebbiolo: Astringent, chalky, very driving and distinct from the fruit.
Pinot Noir: Velvety, very integrated in the fruit.
Northern Rhône Regional differences
Cote Rotie: lowest alcohol, most elegant, range of oak from ambitious (Guigal) to no new. Likelihood of Viognier (3-5%): aromatic lift, deeper color.
Hermitage: v. powerful, high alcohol (14-15%) with elegant tannins. Black olive, meatiness, black pepper. Range of oak. No Viognier.
St. Joseph: Floral, perfumed red fruited. Large region and quite variable. 13-14%.
Crozes-Hermitage: Large regions and quite variable. 13-14%. Meaty, lots of black pepper.
Cornas: Warmest region - garrigue & tapenade. Can be quite rustic, stem inclusion, but range of styles.
Pinot Noir Regional, Australia
Tasmania: Coldest region, but lots of sunshine. Just ripe, ripping acidity, crystalline fruit.
Mornington: Crunchy, pure fruited, silky, transparent, mineral.
Yarra Valley: Warmer, but still v. cool. Tangy acidity - almost VA like. Red fruited and fresh.
Adelaide Hills: Herbal notes, but time .5% higher ABV.
Grenache, Regional Decision Tree
Garnet, easily oxidized, Pinot Noir + Tannin.
Chat du Pape: 100-60% Grenache: Floral, garrigue, spicy. Range of color, can be v. high ABV (15%), Syrah contribution (spice, plum); Mourvèdre contribution (tannin, meaty).
Cannonau (Sardinia): 100% Grenache, light color, 13.5-14.5% ABV. Raspberry purity + anise, pepper. Bold tannins. Pinot Noir + rustic tannin.
McLaren Vale/ Barossa: GSM blends, some 100%. Ripe red cherry, strawberry, jammy.
Central Coast, USA: Full-bodied, broad, pure fruited.
Garnacha: Borsao (high abv, baked fruit). Priorat (blended with Carignane, high abv, licorice, mineral, surprising high acid vs Rhone).
La Mancha: often unoaked, inexpensive, baked fruit - broad.
Pinotage
Lighter color, distinctive plastic/rubber aromas (smoky). Bright acid and rustic grippy tannins. Red fruited.
