Rhone: Top Grape varieties Flashcards
1
Q
What are the top planted grape varieties in the Rhone (as of 2021)
A
Grenache Noir
Syrah
Mourvedre
Cinsault
Granache Blanc
Viognier
Clairette
Roussanne
Marsanne
2
Q
Rhone: Syrah
A
- vigorous
needs protection from the Mistral wine - steep slopes mean the vines must be tied to poles
- susceptible to mites and botrytis bunch rot
**only black grape used in the northern Rhone crus - deep ruby , medium to pronounced violet, plum ( black in warmer years, red in cooler) , blackberry , black pepper and herbal notes
Acid and Tannin range from medium to high
Adds structure and tannin , fruit and colour to Rhone blends
3
Q
Rhone: Grenache Noir
A
- high yielding
- ripens late
- needs a warm climate
- can be trained as a bush vine
- pruned short to contain vigour, does well on dry, low fertility soils
- good drought resistance but prone to coloure
- prone to fungal disease downy mildew, phomopsis, and botrytis bunch rot
Also prone to necrosis or blighy, that kills leaves and shoots
Can only be avoided by planting disease free stocks
Grapes can accumulate sugar quickly ( also why it is high in alcohol) which is perfect for Vin Doux Natural
A major component in blends of the Rhone
- Pale ruby, ripe red fruit, strawberry, rep plum, red cherry , spicy ,herbal notes, high alcohol , low to medium tannins and low acid.
4
Q
Rhone: Mourvedre
A
- late budding and late ripening
- thrives in warm to hot climates
- Needs warm temps to ripen at the end of the season
- can be underripe often
- NOT drought resistant and requires small amount of regular water
- Good on deep calcerous soils
- pruned short on cordon system or on bush vines
- Low Yielding
- Prone to bush mites, leafhoppers , and sour rot ( due to bird damage)
- Strongly prone to reducation in the winery and care must be taken to make sure it has enough oxygen
- Good in old oak
- Almost always used in a blend where the grape contributes deep ruby colour, blackberry aromas, blueberries and violets, high alcohol, and firm tannins
- **Bandol AOC - reds and rose **
5
Q
Rhone: Cinsault
A
- Late budding , high yielding
Good drought and heat resistance - Yields must be restricted for the high quality wines
- Excessive lime causes chlorosis
- Prone to Esca, Eutypa and mites and grape moths
- In the south, it is used in small amounts
- Made to preserve primary fruits - mid range ferments and aged in ss tanks for short periods of time
- Light ruby in colour, medium to medium plus aromas of fresh red fruits- raspeberry and red cherry
- High alcohol, and low to medium tannins
- Good for early drinking red and rose
6
Q
Rhone: Viognier
A
- early budding and prone to spring frost
- grown on poles or trellis to avoid wind damage
- yields are low and unpredictable due to poor floweering and fruit set
- Picking must be judged to make sure fruit has prounounced aromas - but not overripe and low in acid / unbalanced
- Wines are medium in colour with pronounced aromas and flavours of honeysuckle, apricot and peach with high alcohol and low acidity
- Up to 20% is allowed in Rhone blends
7
Q
Rhone: Marsanne
A
- Late budding, vigourous and productive
- Keep yields low for high QUALITY fruit
- performs well on stony and low fertile soils ( slopes of the Rhone valley)
- Prone to powdery mildew ,mites, and botyritis
- The wines are medium lemon , or gold with low intensity honeysuckle. lemon and apricot fruit , an oily texture and medium acid, full body, and medium to high alcohol.
- usually blended with Marsanne
8
Q
Rhone: Roussanne
A
- Late budding, gorws best on low fertile soil , well drained.
- Poor resistance to wind …must chose sites carefully
- Susceptible to powdery mildew, botryitis, mites, lowering yields and requiring maintenance in the vineyard
- Difficult to grow and becoming less popular than Marsanne
- The wines are medium lemon sometimes gold in colour, medium to medium plus intensity pear and herbal notes, med-med plus acid, med-high alcohol .
- Usually blended with Marsanne , Clairette or Grenahce Blanc
*
9
Q
Rhone: Grenache Blanc
A
early budding so usally planted in the south parts
good wind resistance
Grown mostly in the south
used to produce still wines and Vins Doux naturals where its ability to reach high abv is a benefit
Low intensity ripe green fruit and some floral notes , high alcohol and low acidity
10
Q
Rhone: Clairette
A
- Vigorous -grows well on low fertility soils, suited to southern Rhone and low rainfall
- pruned short and excessive buds are removed
- wind resistant
- Ripens late, prone to autumn rains
- In the winery, must be careful not to oxidise
- adds freshness, white flower, fennel, apple, grapefruit,, high alcohol and low to med - acid
11
Q
Rhone : Bourboulenc
A
Late ripening, loose bunches and thick skins
good resistance to botrytis ..can be ripened late without disease pressure
Warm , dry locations ..well suited to South Rhone
The wine lemon flavour , medium plus acid and medium alcohol
12
Q
Rhone : Winemaking
A
- generally traditional
- preference to concrete vats for ferment( also ss tanks and large wood)
- small and large wood for maturation
- Grenache prone to oxidation and premature loss of colour so fermented in concrete and ss tanks
- Syrah prone to reduction so must be pumped over and over and aged in oak to provide some gentle oxidation.
- Some new French oak barriques
13
Q
Rhone: Red Cru-Level Wines
A
- hand harvested , small crates
grapes may be destemmed and cold soaked for 1-3 hours to extract colour
Whole bunch left to promote intense aromatics - Ferment in SS tanks , large concret tanks or open top wooden fermenters with cultured or ambient yeast .
- Ferment at warm temperatures to extract colour, tannin and flavour .Maceration on skins may lasty 20-30 days with frequent pumpovers and punch downs or rack and return
- Maturation is usually 12-24 months in large oak barrels for Grenache Noir and small barrels for Syrah and Mourvedre ( usually 20-30% NEW )
14
Q
Rhone: Inexpensive high volume red wines
A
- Machine harvested
process msut be done quickly to avoid bacteria infection - handpick and carb mac is an option for wines that need colour enhancement and to produce to fruity low tannin wines for early drinking
- Large producers may use flash dentente or thermovinification to get a low tannin fruity style
- cultured yeast to ensure quick fernet to dry
- mid range temperatures to retain fruit flavours and avoid high levels of tannin
- Maceration times are kept short
- Wines are stored in SS for a few months before bottling
15
Q
Rhone : Rose Winemaking
A
- eg. Tavel -short maceration , grapes are pressed after cold maceration on skins for 12-48 hours . Fermentation is completed as per white wine
- period of maceration provides the depth of colour , flavour intensity and light tannins
- Wines are typically aged in oak and or concrete large vats or SS tanks - top producers will use small barriques to add texture
- Make rose from the grapes and all of the juice extracted from them. No drawn off to make rose as a by product of what will become red wine
