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D3 KID > Rhone > Flashcards

Rhone Flashcards

1
Q

Northern Rhone climate

A

continental

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2
Q

Southern Rhone climate

A

Mediterranean

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3
Q

Distance between north and south rhone? what grows there?

A

50km

very few grapes grown

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4
Q

Land under vine in Northern Rhone?

A

under 4,000ha

vs. 66,000ha in South

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5
Q

Land under vine in Southern Rhone

A

66,000ha

4,000ha in North

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6
Q

Cote du Rhone and Cote du Rhone Villages AOCs producer what % of all Rhone wine

A

60%

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7
Q

AOC wine in Rhone: Breakdown of red, white and rose (2018)

A

Red: 74%
Rosé: 16%
White: 10%

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8
Q

What % of Rhone vineyard certified organic

A

8%

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9
Q

Rhone: volume of AOC vs IGP?

A

AOC: 70% (2.5m hl)
IGP: 30% (1.1m hl)

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10
Q

Syrah protected from Mistal how?

A

Careful training and tying in

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11
Q

Why does Syrah have individual plants tied to one or two poles in Northern Rhone?

A

Steep slopes, trellising not poss

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12
Q

Syrah susceptible to what pests and diseases?

A

Mites
BBR
Syrah decline

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13
Q

What is Syrah decline?

A

Disease where the leaves turn red, the graft point breaks up and the vine dies

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14
Q

Typical style for Northern Rhone cru?

A

Deep ruby
Medium-pronounced violet, plum (red in cool years/sites, black in warm), blackberry, black pepper, herbal
Medium-high acid and tannin

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15
Q

Grenache yields high or low?

A

High

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16
Q

Syrah adds what to Southern Rhone blends?

A

Structure, fruit, colour

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17
Q

Grenache ripens early or late?

A

Late

Autumn rains

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18
Q

Grenache does well on what soils?

A

Dry, low fertility soils (it’s vigorous)

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19
Q

Grenache susceptible to what?

A 
Coulure
Downy
Phomopsis
BBR
Bacerial necrosis/bacterial blight
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20
Q

How is bacterial necrosis/bacterial blight combatted?

A

Planting only disease free stock

Avoiding contaminated pruning tools

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21
Q

Grenache accumulates high sugar levels. So what?

A

Can be an issue in dry wines (high alcohol) but suitable for VDN

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22
Q

Grenache contributes what to Southern Rhone blend?

A 
Pale ruby colour
Ripe red fruit (strawb, red plu, red cherry)
Spicy and herbal
High alcohol
Low to medium tannin
Low acidity
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23
Q

Mourvedere buds early or late

A

Buds late

Good vs spring frost

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24
Q

Mourvedre ripens early or late

A

Late
Only thrives in warm to hot climates
Needs high temperature at end fo season to ripen fully - can be undderipe

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25
Q

Mourvedre produces high or low yields?

A

Only low yields

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26
Q

What does Mourvedre add to a Southern Rhone blend?

A

Deep ruby colour
Intense blackberry, blueberry, violet
High alcohol
High, firm tannin

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27
Q

Mourvedre is prinicpal variety in which AOC in France?

A 
Bandol AOC (Provence)
Red and rosé
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28
Q

Cinsault buds early or late?

A

Late budding (like Mourvedre)

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29
Q

Cinsault produces high or low yields?

A

High yields (vs. Mourvedre which has low yields only)

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30
Q

Cinsault prome to what?

A 
Esca
eutypa
chlorosis (on limey soils)
Mites
grap emoths
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31
Q

Why is Cinsault suitable for early drinking styles?

A

Lifted aromas (fresh red raspberry, cherry) are most prominent in first year after rwine is made

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32
Q

Viognier buds early or late?

A

Early

Spring frost

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33
Q

Why is Viognier usually grown on trellis or poles?

A

Prevent wind damage (Mistral)

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34
Q

Rhone: Viognier yields tend to be what?

A

Low and unpredictable (due to poor flowering and fruit set)

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35
Q

Why is timing important for picking Viognier?

A

Needs to be fully ripe for typical pronounced aromas

But if left too long = lose flavour and acidity, gain too much sugar = lose balance

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36
Q

Rhone: Viognier style

A

Medium lemon
Pronounced honeysuckle, apricot, peach
Medium to high alcohol
Low acid

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37
Q

Marsanne buds early or late?

A

Buds late

Avoid frost

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38
Q

Marsanne is productive and vigorous. So what?

A

For high quality win,e yields need to be kept low
Best on stony and low tertile soils
Good on slopes of Northern Rhone

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39
Q

What is harder to grow, Marsanne or Roussane?

A

Roussanne is more difficult to grow successfully (variable yields because of coulure, suspceitle to powdery, BBR and mites)

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40
Q

Rhone: Roussanne style

A

Medium lemon (or gold)
Medium to medium (+) intensity pear, herbal
Medium to medium (+) acidity
Medium to high alcohol

Similar in colour and structure toMarsanne, but ages quicker

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41
Q

Grenache Blanc buds early or late

A

Buds early

Only occasionally a frost problem = south of France and Spain

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42
Q

What does Grenache Blanc add to a blend

A

Low intensity ripe green fruit
Floral
High alcohol
Low acid

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43
Q

Clairette has high or low vigour?

A

High vigour

Best in low fertility dry soils (eg Southern Rhone)

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44
Q

Contain Clairette’s high vigour how/

A

Pruned short, excessive buds removed

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45
Q

Why does Clairette need careful handling in the winery?

A

It oxidises easily

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46
Q

Clairette mostly used for what in Rhone?

A 
White blends in Southern Rhone
Freshness and fruit
White flower, fennel, apple and grapefruit
High alcohol
Low to medium (-) acid
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47
Q

Bourboulenc ripens early or late

A

Late ripening

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48
Q

Why is Bourboulenc resistant to botrytis bunch rot (BBR)?

A

loose bunches and thick skins

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49
Q

What is Bourboulenc used for?

A

White southern Rhone blends
Lemon flavour
Medium (+) acid
Medium alc

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50
Q

Grenache Noir prone to oxidation, so how is it handled in Rhone?

A

Oxidation and premature loss of colour
Ferment and age in concrete or stainless steel

(vs. Syrah, prone to reduction)

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51
Q

Syrah prone to reduction, how is it handled in Rhone?

A

Pumped over often

Aged in oak = gentle oxidation

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52
Q

Why are red cru level wines sometimes made with whole bunches in Rhone?

A

More intense aromatiacs

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53
Q

Extraction temp for red cru level Rhone?

A

Generally warm: enchance extraction of colour, flavour and tannin

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54
Q

How to maximise extraction in red cru level Rhone?

A

Cold soak 1-3 days before ferment
Warm ferment
maceration on skins 20-30 days (w/ punch down, pump over, racka dn return)

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55
Q

Typical maturation for red cru level Rhone?

A

12-24 months in large oak (Grenache) and small barrels (Syrah, Mourvedre) with 20-30% new oak

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56
Q

Red cru level Rhone: hand or machine harvest?

A

Hand

Small crates, whole unbroken berries

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57
Q

Inexpensive red Rhone: hand or machine harvest?

A

Machine

Some crushing = process quickly to avoid bacterial infection

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58
Q

Inexpensive red Rhone: why would you do carbonic maceration?

A

Enhance colour and fruit intensity
Low tannins, suitable for early drinking
Need to harvest by hand though

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59
Q

Achieve a low-tannin easy drinking style of inexpensive red Rhone how?

A

Carbonic maceration
Flash detente
Thermovinification

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60
Q

Saignée rose method aka

A

Short maceration

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61
Q

Tavel rosé made how?

A

Short maceration
Grapes pressed after cold maceration on skins (12-48hrs)
Ferment completed for a white wine

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62
Q

Making Tavel rosé: how to control depth of colour, flavour intensity and tannin?

A

Length of cold maceration (12-48 hours)

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63
Q

High-end Rhone rosé might be aged in what?

A

Old small oak, for texture

more usually: large oak, concrete

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64
Q

Is Tavel rosé a byproduct of red winemaking?

A

No, it’s the main event

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65
Q

Is malo common in Rhone whites?

A

Sometimes avoided to retain natural acid

66
Q

Why might lees stirring be avoided in Rhone whites?

A

Natural full body of the varieties

67
Q

Example of a very full-bodied Rhone white. how is it achieved?

A

Chapoutier Hermitage Blanc

Naturally full body of varieties + lees stirring

68
Q

Northern Rhone climate

A

Moderate continental

Cold winters, warm summers and adequate rainfall

69
Q

Wind in Northern Rhone?

A

Cold Mistral wind, from north
Reduces fungal risk
Decreases vine vigour, lower yields and higher concentration (and lower production)

70
Q

Northern Rhone: distance from most northerly to most southerly vineyard?

A

65 km

Better ripening in southern part

71
Q

One good and one bad point about steep northern Rhone vineyards?

A

(+) increase sunlight interception; better drainage

(-) work by hand, increasing cost

72
Q

Most northerly Northern Rhone AOC?

A

Cote-Rotie AOC

73
Q

Cote-Rotie which wine colours?

A

Red only

74
Q

Exposition in Cote-Rotie

A

east and south-east
(terraced vineayrds on steep slopes)
high sun interception
shelter from winds from north

75
Q

Challegnes of steepness of Cote-Rotie vineyard

A

Terracing required, repairs needed from time to time
Work by hand only
Eroison a big problem

76
Q

Account for good ripening in Cote-Rotie?

A

High sunlight
High heat
Rapid drainage
Poor, stony soils

77
Q

Individual poles for vines in Cote-Rotie are caleld what?

A

échalas

78
Q

Rhone: what are échalas?

A

Individual poles for vines

79
Q

Typical vine training in Cote-Rotie?

A

Individual vines are single or double-Guyot trained, tied to échalas poles

80
Q

Northern Rhone AOCs, north to south

A 
Cote Rotie
Condrieu (+ Ch. Grillet)
St Joseph
Crozes-Hermitage
Hermitage
Cornas
St-Peray
81
Q

Who revived Cote Rotie?

A

Etienne and Marcel Guigal

single vineayrd La Las, high scores

82
Q

Cote Rotie land under vine

A

250ha

was 70ha in early 1970s

83
Q

Cote Rotie grape(s)

A

Syrah and up to 20% Viognier
Red wines only
In practice, Viognier often 0% and rarely more than 8%

84
Q

Preferred rootstock in Cote-Rotie?

A

3309

Relatively productive, good depth of colour

85
Q

Max yield in Cote-Rotie

A

40hl/ha

86
Q

Are stems used in Cote-Rotie?

A

Most destem and cold soak the fruit

Some use a % of stems, more and more common

87
Q

Ferment and extraction temp in Cote-Rotie?

A

Warm temperatures for full extraction

88
Q

Oak maturation in Cote-Rotie? Inspired by who/what?

A

225l barrique, based on Guigal La Las
or
large wooden vessels, eg demi-muids 500-600L (less overt oak)

89
Q

Cote Rotie style differs from Hermitage and Cornas how?

A

Cote-Rotie is less full-bodied, typically softer

90
Q

Condrieu 100% Viognier, T/F?

A

True

91
Q

Best Condrieu vineyards what aspect

A

South-facing, enhancing fruit ripening
Steep rocky slopes
Low fertility
Terraced vineyards (erosion)

92
Q

Size of Condrieu AOC vs Ch Grillet AOC

A

197ha (Condrieu) vs 3.5ha (Ch. Grillet)

93
Q

Ch. Grillet domaine bottled since when?

A

Some of it dating back to 1830s

94
Q

Malo in Condrieu?

A

Normally yes

95
Q

Lees ageing for Condrieu?

A

Yes, 10-12 months with lees stirring

96
Q

Fermentation options for Condrieu?

A

Most: stainless steel, large wood
Somepremium: small barrels, enhanced texture and flavour
Malo optional

97
Q

Historical heart of St Joseph AOC?

A

Lieu-dit of St Joseph, opposite Tain l’Hermitage

98
Q

When, why was St Joseph AOC extended?

A

Extended in 1994
Including non hillside sites (lower quality wine)
Currently a debate on whether to reduce size

99
Q

Prestige producers in St Joseph

A

Jean-Louis Chave

Domaine Gonon

100
Q

% of red wine production in St Joseph?

A

90% red

101
Q

Are white grapes used in red St Joseph?

A

Marsanne and Roussanne are permitted

Only rarely used

102
Q

Who was Gaspard de Stérimberg?

A

the hermit of Hermitage

103
Q

Hermitage; land under vine

A

137ha

104
Q

Red/white split in Hermitage

A

2/3s red
1/3 white
(plantings)

105
Q

Slope of Hermitage faces which direction

A

South-facing
Catches sun, protection from wind
On left bank of river as it flows south

106
Q

Account for pronounced intensity in Hermitage…

A

Hot, dry vineyards
Thin, stony soils
= intense flavour, hgih tannin, longevity

107
Q

Wine production in Hermitage dates back to when

A

Greco-Roman era

108
Q

Example of climat in Hermitage

A

Le Méal

109
Q

Le Méal is a climat in what AOC?

A

Hermitage

110
Q

Viti challenges in Hermitage

A

Steep slopes, erosion a cosntant problem, terraces need maintaining, work by hand

111
Q

Yields in Hermitage

A

Red: 40hl/ha
White: 45hl/ha
Rarely achieved - often old vines, much lower yields

112
Q

Oak ageing in Hermitage

A

Lengthy
Typically 12-18 months
A % of new oak is common
Small oak and some larger vessels

113
Q

White hermitage grapes

A

Marsanne mostly

Some Roussanne too, or pure Marsanne

114
Q

When is Vin de Paille made in Hermitage?

A

Rarely
Very ripe years
Sweet wine from grapes dried off the vine

115
Q

Two big negociant houses in Hermitage?

A

Chapoutier

Paul Jaboulet Aine

116
Q

Big co-op in Hermitage

A

Cave de Tain (owns 15% of AOC)

117
Q

Hermitage: a producer that champions single-site parcels, and one that champions blending across the region

A

Chapoutier: individual parcels

Jean-Louis Chave: blending across the appellation

118
Q

Land under vine in Crozes-Hermitage

A

1,700ha

119
Q

Largest AOC in Northern Rhone?

A

Crozes-Hermitage (1,700ha)

120
Q

Climate(s) in Crozes-Hermitage?

A

Continental in the north, with Alpine influence (cold winter, strong Mistral influence)
More temperature in south, with heavy rain in late autumn into winter

121
Q

Crozes-Hermitage was made an AOC when? And expanded when?

A

Created in 1937

Expanded (like St Joseph - shittier land) in 1956

122
Q

Best vineyards in Crozes-Hermitage are what, and where?

A

Relatively steep slopes, north of Tain l’Hermitage

123
Q

Why is Crozes-Hermitage producing wines of lower concentration that Hermitage?

A

Vineyards planted on more fertile soil, deeper soils that used to be orchards etc

124
Q

Example of a high-quality Crozes-Hermitage

A

Domaine de Thalabert from Paul Jaboulet Aine

125
Q

White Crozes-Hermitage: grapes and % of production?

A

Marsanne and Roussanne

9% of production

126
Q

Cornas AOC: land under vine

A

145ha

127
Q

Most southerly Northern Rhone AOC for red wine?

A

Cornas

128
Q

Is there white Cornas?

A

No, red wine only

129
Q

Can white grapes be used in Cornas?

A

No, Syrah only

130
Q

Key producers in Cornas

A

Domaine Alain Voge
Domaine Vincent Paris
Domaine Auguste Clape

131
Q

Most southerly of Northern Rhone AOCs?

A

St Peray

132
Q

Soils and wine types in St Peray?

A

Limestone and grantic (good water holding and drainage)
White wines
Some traditional method sparkling wine

133
Q

IGP for Northern Rhone?

A

Collines Rhodaniennes IGP
Red, white and rose
80hl/ha yields

134
Q

Cliamte of southern Rhone?

A

Warm mediterannean

very warm, dry summers

135
Q

Is there enough rainfall in southern rhone?

A

overall adequate for grape growing

drought sometimes a problem though

136
Q

Explain why southern rhone is less protected from mistral? So what?

A

Land is flatter
= low, bush trained vines are common especially for Grenache
Syrah tied to wires on trellises

137
Q

Southern Rhone AOCs generally required red wines to be Grenache Noir dominant. One key exception?

A

Chateauneuf-du-Pape

138
Q

What is France’s second biggest AOC? (And what is its biggest AOC)?

A

Cotes du Rhone is second biggest

Bordeaux AOC is biggest

139
Q

Cotes-du-Rhone AOC yields

A

51hl/ha red white and rose

140
Q

Cotes-du-Rhone Villages AOC: what colour(s)

A

red wine only

141
Q

Elevation for Gigondas

Elevation for Vacqueyras

A

Gigondas 600m

Vacqueyras 440m

142
Q

Gigondas partly shaped by what mountains?

A

Dentelles de Montmirail

Reduces temperature in morning - extend maturation period

143
Q

Minimum % for Grenache Noir for Vacqueyras and Gigondas?

A

50% (both)

144
Q

Most northerly cru of the Southern Rhone?

A

Vinsobres

145
Q

Vinsobres elevation

A

200-500m
Good sunlight interception
Good drainage
Protection from Mistral

146
Q

Rasteau AOC makes VDN and what other wine style?

A

Dry red wine

GSM

147
Q

When did Cairanne become its own AOC?

A

2015

148
Q

Beaumes-de-Venise makes VDN and what other style?

A

Dry red wine

149
Q

Chateauneuf du Pape: what was Baron Le Roy’s chateau?

A

Chateau Fortia

150
Q

Chateauneuf du Pape become France’s first AOC when?

A

1936

151
Q

Breakdown of red vs white wine in Chateauneuf du Pape?

A

90% red

10% white

152
Q

key grapes for white Chateauneuf du Pape

A

Grenache Blanc
Clairette
Bourboulenc
Roussanne

NB. NO MARSANNE OR VIOGNIER

153
Q

Chateauneuf-du-Pape land under vine

A

Over 3,000ha

154
Q

Average yield in Chateauneuf-du-Pape

A

just under 30hl/ha

155
Q

Red Chateauneuf-du-Pape style

A 
Medium ruby
Medium (+) to pronounced ripe red plum, blackberry, spice, new oak
Medium acidity
High alcohol
Tannins medium (-) to high
156
Q

Lirac AOC located across the river from what AOC?

A

Chateauneuf-du-Pape

157
Q

Lirac AOC makes what wine style(s)

A

Red, rose and whtie

158
Q

Only AOC in Rhone Valley solely dedicated to rosé?

A

Tavel AOC

159
Q

What are the rules around irrigating in Rhone?

A

Producers can seek permission in strict conditions:
proof of water stress
no irrigation after veraison
irrigation can never be used to exceed max yield of individual AOCs

160
Q

Cave de Tain makes what % of Crozes-Hermitage AOC wines

A

40%

161
Q

What % of Rhone wines are exported?

A

33%

D3 KID (35 decks)

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