Rhone Flashcards
1
Q
The Rhone Valley Breakdown
A
- The Rhône Valley is treated here as two regions, with the northern Rhône being continental in climate and predominantly planted with Syrah, while the southern Rhône has a Mediterranean climate and is planted with several significant varieties, especially Grenache Noir, Syrah, Cinsaut and Mourvèdre.
- These make mainly red and, in a few places, rosé wines. Some white wines are also made, with Viognier, Marsanne and Roussanne in the north and blends usually based around Grenache Blanc in the south.
- The two main regions are separated by a gap of 50 kilometres (30 miles) where relatively few grapes are grown.
2
Q
Rhone River
A
- The River Rhône runs through both the northern and southern regions. In general, the northern appellations are close to the river, with vines planted on slopes above the river itself, creating a range of aspects depending on the course of the river.
- In the southern Rhône the area under vine is vastly greater than the north (66,000 ha in the south, less than 4,000 ha in the north) with many of the vineyards at considerable distances from the river.
3
Q
Rhone appellation summary
A
- The north is mainly made up of several clearly defined AOCs (known as cru) while the south has both individual AOCs, for example, Châteauneuf-du-Pape, while also providing large volumes of basic Côtes du Rhône AOC and IGP wine.
- The appellations Côtes du Rhône AOC and Côtes du Rhône Villages AOC together produce around 60 per cent of all wine produced in the Rhône as a whole.
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4
Q
% of wine based on grape color
A
- In total in 2018,
- 74 % of the AOC wine produced in the Rhône Valley was red
- 16 % rosé
- 10 % white.
- 8% of the total Rhône vineyard was certified organic
5
Q
Production in the Rhône Valley hL, 2018
A
- IGP 30%
- AOC 70%
6
Q
Percentage of production by volume of AOC wines, 2018
A
- Côtes du Rhône 46%
- Other Rhône AOCs 24%
- Côtes du Rhône Villages 11%
- Southern Rhone Crus 8%
- Northern Rhone Crus 6%
7
Q
A
8
Q
Rhone Black Grape Varieties
A
- Syrah
- Grenache Noir
- Mourvedre
- Cinsault
- Carignan
9
Q
Rhone White Grape Varieties
A
- Viognier
- Marsanne
- Roussanne
- Grenache Blanc
- Clairette
- Bourboulenc
10
Q
Syrah vine characteristics
A
- This vigorous variety needs careful training and tying in to protect it from the Mistral wind that blows through both the northern and southern Rhône.
- On the steep slopes of the top northern Rhône appellations individual plants are often tied to one or two poles as trellising is not possible, adding to cost.
- It is susceptible to mites and to botrytis bunch rot. In addition to common diseases, there is also a disease called Syrah decline or disorder in which the leaves turn red and the graft point breaks up and the vine dies.
11
Q
Syrah Wine Styles
A
- Syrah is the only black grape variety used in the northern Rhône crus, whose wines are typically deep ruby in colour, medium to pronounced intensity aromas and flavours of violet, plum (red plum in cooler years and sites, black plum in warmer years and sites), blackberry with black pepper and herbal notes.
- Acidity and tannins range from medium to high. Syrah adds structure, fruit and colour to Southern Rhône blends.
12
Q
Grenache Noir Vine Characteristics
A
- This high yielding variety needs a warm climate to ripen. It ripens late and therefore can be affected by early autumn rains. Its upright growth makes it very suitable to be trained as a bush vine, pruned short to contain its vigour, and it does well on dry, low fertility soils.
- It has good drought resistance but is prone to coulure (leading to reduced yields) and to the fungal diseases downy mildew, phomopsis and botrytis bunch rot. It is also prone to bacterial necrosis or bacterial blight, a disease that kills leaves and shoots and eventually the plant. The disease is combatted by planting only disease-free stock and avoiding contamination from pruning tools.
- The grapes can accumulate high sugar levels quickly, which can be an issue in dry wines but makes it very suitable for producing Vin Doux Naturel.
13
Q
Grenache Noir Wine Styles
A
- It typically forms the major component in southern Rhône blends that may also include Syrah, Mourvèdre and other local varieties. It contributes pale ruby colour, ripe red fruit (strawberry, red plum, red cherry), spicy and herbal notes, high alcohol, low to medium tannins and low acidity.
14
Q
Mourvèdre Vine Characteristics
A
- This is a late budding and late ripening variety that only thrives in warm to hot climates. It needs high temperatures at the end of the season to ripen fully and therefore can be under ripe if the late summer is not hot.
- It is not drought resistant but requires small but regular amounts of water, for example from deep calcareous soils that stores water.
- It is best pruned short and can be grown either with a cordon system or on bush vines. It only produces low yields.
- It is prone to mites, leafhoppers and sour rot (a disease that affects ripening bunches due to insect or bird damage to grapes, which then become prone to bacteria and fungi).
- In the winery, it is strongly prone to reduction and therefore care has to be taken to make sure the must has adequate access to oxygen. It is typically aged in old oak, which adds a small amount of cost.
15
Q
Mourvedre Wine styles
A
- The wines are almost always used as parts of a blend in the Rhône where Mourvèdre contributes deep ruby colour, intense aromas of blackberries, blueberries and violets, high alcohol and high, firm tannins.
- By contrast, it is the principal variety in the red and rosé wines of Bandol AOC in Provence.
- In the winery, it is strongly prone to reduction and therefore care has to be taken to make sure the must has adequate access to oxygen. It is typically aged in old oak, which adds a small amount of cost.
16
Q
Cinsaut vine characteristics
A
- This is a late-budding and high-yielding variety with good drought and heat resistance.
- To produce the highest quality wine, yields must be restricted. If grown on soils with excessive lime it is can suffer from chlorosis.
- It is prone to esca and eutypa, and to mites and grape moths.
17
Q
Cinsault wine styles
A
- In the southern Rhône Cinsaut is typically used as a small part of the red blend.
- It is typically made in a way that preserves its fruit flavours (mid-range fermentation temperature, aged briefly in stainless steel). It contributes light ruby colour, medium to medium (+) intense aromas of fresh red fruit (raspberry, red cherry), high alcohol and low to medium tannins.
- The lifted aromas of the variety are most prominent in the first year after the wine is made, making it highly suitable for early drinking reds and rosés.
18
Q
Viognier Vine Characteristics
A
- This is an early budding white variety and therefore prone to spring frost. It is normally grown on a trellis or on poles to prevent wind damage.
- Yields tend to be low and unpredictable, due to poor flowering and fruit set (coulure) reducing returns.
- Picking must be judged very accurately as the fruit needs to be fully ripe to have its typical pronounced aromas. However, if the grapes are left too long, they lose flavour and acidity, and rapidly gain sugar, resulting in unbalanced wines that lack flavour.
19
Q
Viognier Wine Styles
A
- The wines are medium lemon in colour with pronounced aromas and flavours of honeysuckle, apricot and peach, with medium to high alcohol and low acidity.
- Up to 20 per cent of Viognier is allowed in some northern Rhône red wines that are otherwise made with Syrah.
20
Q
Marsanne Vine Characteristics
A
- This is a late-budding white variety (helping it to avoid spring frosts) that is vigorous and productive. To produce high quality wine yields must be kept low to reduce the amount of fruit being ripened.
- It performs best on stony and low fertility soils (low fertility keeps the yields low) and therefore does well on the slopes of the northern Rhône Valley.
- It is prone to powdery mildew, mites and botrytis bunch rot.
21
Q
Marsanne Wine Styles
A
- The wines are medium lemon in colour, sometimes gold, with low intensity honeysuckle, lemon and apricot fruit, an oily texture, medium acidity, full bodied and medium to high alcohol.
- In the Northern Rhône, it is either made as a varietal wine or blended with Roussanne.
- In the southern Rhône, it is usually part of a blend.
22
Q
Roussanne Vine Characteristics
A
- This is a late budding white variety that grows best on low fertility, well-drained soils.
- It has poor resistance to wind and therefore sites must be chosen carefully.
- It is variable in the amount of fruit it produces (due to coulure) and is very susceptible to powdery mildew, botrytis bunch rot and mites, lowering yields and requiring additional work in the vineyard, both of which add to cost.
- It is more difficult to grow successfully than Marsanne and therefore less commonly grown in the Rhône Valley.
23
Q
Roussane Wine Styles
A
- The wines are medium lemon in colour, sometimes gold, medium to medium (+) intensity aromatics of pear with herbal notes, medium to medium (+) acidity and medium to high alcohol.
- Roussanne is similar in colour and structure to Marsanne but the wines tend to age quicker.
- In the Rhône Valley, it is normally blended with other varieties, especially Marsanne in the northern Rhône and Clairette and Grenache Blanc in the southern Rhône, though single varietal wines are made in both.
24
Q
Grenache Blanc Vine Characteristics
A
- This white variety is relatively early budding, but this is only occasionally a problem with spring frost as it is mainly grown in the mild south of France and in Spain. It has good wind resistance. For other grape growing issues, see Grenache Noir.
25
Q
Grenache Blanc wine styles
A
- In the Rhône it is grown almost exclusively in the southern part, where it is mainly used to produce dry white blends and also a little Vins Doux Naturels, where its tendency to reach high potential alcohol levels is a benefit.
- It contributes low intensity ripe green fruit and some floral notes, high alcohol and low acidity.
26
Q
Clairette Vine Characteristics
A
- This vigorous white variety grows well in low fertility, dry soils and is therefore well suited to the southern Rhône and its low rainfall.
- To contain the vigour, it needs to be pruned short and excessive buds removed but grows very upright and has the advantage of being relatively wind resistant without staking.
- It ripens late and therefore can be prone to early autumn rains. It needs careful handling in the winery as it oxidises easily.
27
Q
Clairette wine styles
A
- This variety principally goes into white blends in the southern Rhône, adding freshness and fruit, with white flower, fennel, apple and grapefruit notes, has high alcohol and low to medium (–) acidity.
28
Q
Bourboulenc
A
- This late ripening variety has loose bunches and thick skins, giving it the resistance to botrytis bunch rot, giving it the disease resistance necessary for late ripening.
- It grows well in warm, dry locations, and hence is well suited to the conditions in the southern Rhône.
- The wine is typically used in white southern Rhône blends contributing lemon flavour, medium (+) acidity and medium alcohol.
29
Q
Rhone winemaking overview
A
- In general, the winemaking in the Rhône Valley is traditional with a preference for concrete vats for fermentation (though stainless steel and large wooden vessels are also in use) and for small and large wooden vessels for maturation.
- Grenache Noir is prone to oxidation and premature loss of colour if it is exposed to too much oxygen and therefore is typically fermented and aged in concrete vats or stainless steel tanks.
- By contrast, Syrah is prone to reduction and therefore has to be pumped over more often and is often aged in oak to provide gentle oxidation, adding to cost.
- Some high-quality producers in the northern Rhône use a proportion of new French oak barrique, but this is less prevalent than in the 1990s.
30
Q
PRODUCTION OF RED CRU-LEVEL WINES
A
- Grapes are harvested by hand and transported in small crates, ensuring whole, unbroken bunches arrive at the winery. Grapes may be destemmed, chilled and cold soaked for 1–3 days to extract colour.Alternatively, grapes may be left as whole bunches (or partially destemmed) and vinified as such, to promote more intense aromatics.
- Producers carry out fermentation in stainless steel, large concrete tanks or open top wooden fermenters, and may choose either cultured or ambient yeasts.
- Fermentation is generally at warm temperatures to enhance extraction of colour, flavour and tannin and, for the same reason, maceration on the skins may last for 20–30 days with punch-downs, pump-overs or rack and return.
- A period of maturation before bottling, likely 12–24 months, is common with large oak vessels used for Grenache Noir and small barrels for Syrah and Mourvèdre, typically with a proportion of 20–30 per cent new.
31
Q
PRODUCTION OF INEXPENSIVE HIGH-VOLUME RED WINES
A
- For inexpensive wines, grapes will typically have been harvested by machine. Inevitably some of the grapes will be crushed in this process and therefore it is important to process the entire volume quickly to avoid bacterial infection.
- Hand picking and carbonic maceration is an option for some to enhance colour and fruit intensity and produce wines with low tannins, suitable for early drinking
- Large producers may use flash détente or thermovinification to gain a low-tannin, fruity style quickly.
- Cultured yeasts will typically be used to ensure quick, reliable fermentation to dryness.
- Fermentation may occur at mid-range temperatures to retain fruit flavours and avoid the extraction of high levels of tannin. For the same reason, maceration times may be kept short. The wines may be stored in stainless steel for a few months before bottling.
32
Q
Rose Winemaking
A
- The wines, for example in Tavel are typically made through a short maceration, where the grapes are pressed after cold maceration on the skins for 12–48 hours.
- Fermentation is then completed as for a white wine. The period of maceration provides the required depth of colour, flavour intensity and light tannins.
- The wines are typically aged in oak or concrete large vats or stainless steel though some producers will age some top wines in old small oak barrels to add texture
- This method is sometimes referred to as the saignée method but in this case the idea is to make only rosé wine from the grapes and all of the juice extracted from them. It is not the case that must is drawn off to make rosé as a by-product of concentrating what will become a red wine.
33
Q
White Winemaking
A
- Most white wines are fermented at mid-range temperatures to retain fruit.
- Malolactic conversion is sometimes avoided to retain natural acidity.
- Most wines are aged in large old oak or stainless-steel vessels.
- The natural full body of the white Rhône varieties means that lees stirring is sometimes avoided, though some do stir the lees for a yet fuller-bodied style (e.g. M. Chapoutier’s Hermitage).
- Some wines are matured in oak, adding a layer of complexity and occasionally also fermented in oak for better fruit-oak integration. Both fermenting and maturing in small oak barrels adds cost.
34
Q
The Northern Rhône growing enviornment
A
- This region has a moderate continental climate with cold winters, warm summers and adequate rainfall falling mainly in the autumn and the winter.
- The cold Mistral wind blows from the north. It reduces the incidence of fungal disease. It also decreases vine vigour and leads to lower yields and higher concentration in the wines, but lower production.
- The distance between the most northerly and southerly vineyards is over 65 kilometres (40 miles), a distance that can result in better ripening in the southern part of the region.
- Many of the better vineyards are on steep slopes that increase the interception of sunlight and promote better drainage. However, most work has to be done by hand, raising cost.
35
Q
Northern Rhone Appellations North to South
A
- Cote Rotie AOC
- Condrieu AOC
- Saint-Joseph AOC
- Hermitage AOC
- Crozes- Hermitage AOC
- Cornas AOC
- Saint-Peray AOC
- Collines Rhodaniennes IGP
36
Q
Côte Rôtie AOC
A
- only red wines.
- The vineyards are on steep slopes, often terraced, that mostly face east and south-east, making for high sunlight interception and are sheltered from the winds from the north
- The high levels of sunlight and heat, rapid drainage and poor, stony soils result in fully ripe grapes.
- The steepness of the slope makes it necessary to do much of the work by hand and erosion is a constant problem. Many vines are on terraces, which need to be repaired from time to time.
- Individual vines are single- or double-Guyot trained and are tied to one or two poles (known locally as échalas).
37
Q
Côte Rôtie AOC historical commercial interest, quality & price
A
- Because of a lack of commercial interest and the hard work involved, the plantings in the appellation had shrunk to just 70 ha in the early 1970s.
- The appellation was revived by Etienne Guigal and his son Marcel, and their single-vineyard Côte-Rôties and the high scores given to these wines by Robert Parker.
- Côte Rôtie now has 250 ha planted, and the wines are typically very good to outstanding in quality and are sold for premium and super-premium prices.
38
Q
Côte Rôtie AOC varieties, rootstocks, planting densities, and yield
A
- All wines are red and made from Syrah, with up to 20 per cent of Viognier permitted in blends, though in practice this is often zero and normally no more than 8 per cent.
- The Syrah vines are most commonly propagated by mass selection, with rootstock 3309 preferred by most growers. This is regarded as being relatively productive and the vines produce grapes with a good depth of colour.
- Typical planting densities are 10,000 vines per hectare, creating competition between the vines, reducing yields and producing concentrated fruit in the wines.
- The maximum allowed yield is 40 hL/ha.
39
Q
Côte Rôtie AOC winemaking
A
- When both grape varieties are used, they must be co-fermented.
- Winemaking emphasises the aromatic potential of the wines, with most choosing to destem and then cold soak the fruit, but usage of a percentage of stems in the ferments is increasingly common.
- Warm fermentation temperatures are typical, for full extraction. Where Viognier is used, it adds floral and fruity aromas. Natural yeasts are frequently used (for greater perceived terroir expression) and malolactic fermentation takes place in cask.
- Maturation is either in small barrels (usually 225 L barriques, on the model of Guigal’s single-vineyard wines) or in larger wooden vessels, with demi-muids of 500–600 L being favoured by many for less overt oak notes in young wines.
40
Q
Côte Rôtie AOC wine styles
A
- Stylistically the wines are known for their pronounced aromas and are typically softer and less full-bodied than the wines of the other top appellations, Hermitage and, latterly, Cornas.
