Rhone Valley Flashcards
(99 cards)
1
Q
The Rhone Valley is effectively two separate regions. What are they, what are their primary grapes, and what are their climates?
A
The Northern Rhone, continental climate planted to Syrah, and the Southern Rhone, Mediterranean climate planted to Grenache Noir, Syrah, Cinsault, and Mourvedre
2
Q
What are the primary white grapes of the Rhone Valley?
A
Viognier, Marsanne, and Roussanne in the North, and Grenache Blanc (with blending partners) in the South
3
Q
How does planting along the Rhone River differ between North and South?
A
Plantings in the North hug the river and are planted at different aspects as the river bends, while plantings in the South are further back
4
Q
How many hectares are under vine in the Northern Rhone? In the Southern Rhone?
A
Less than 4,000 ha in the North, 66,000 in the South
5
Q
What percentage of the wine grown in the Rhone is basic Cotes du Rhone AOC or Cotes du Rhone Villages AOC?
A
60%
6
Q
What is the percentage breakdown of red, white, and rosé production in the Rhone?
A
74% red, 16% rosé, 10% white
7
Q
What is the name of the wind that blows through the Rhone?
A
The Mistral
8
Q
Describe Syrah viticulture in the Northern Rhone and its disease susceptibilities
A
Careful training and tying is necessary due to steep slopes and Mistral wind. Trellising is not possible so vines are tied to one or two poles, adding to cost. Syrah is vulnerable to mites, botrytis, and “Syrah decline”, in which the leaves turn red, the graft point breaks, and the vine dies
9
Q
Describe a typical Northern Rhone Syrah
A
Deep ruby color, medium to pronounced aromas and flavors of violet, plum, blackberry, black pepper, herbal notes. Acidity and tannin range from medium to high
10
Q
What are the roles of the component grapes in a red Cotes du Rhone?
A
Grenache Noir is a base of red fruit, low acid and tannin, high alcohol. Syrah adds acid, tannin, fruit, and color. Mourvedre adds dark fruit and tannin.
11
Q
Describe Grenache viticulture and disease threats
A
Late-ripening and requires a warm climate. Vigorous upright growth lends well to short-pruned bush vines, best on dry, infertile soils. Vulnerable to coulure, fungal diseases (downy mildew, phomopsis, botrytis), bacterial necrosis. High sugar at harvest.
12
Q
Describe typical Grenache Noir from the Southern Rhone
A
Pale ruby color, ripe red fruit, strawberry, plum, red cherry, spicy and herbal notes, high alcohol, low to medium tannin, low acid
13
Q
Describe Mourvedre viticulture and disease threats
A
Late budding, late ripening variety that only does well in warm to hot climates. Requires high temperatures at the end of summer to ripen. Requires small, regular amounts of water. Cordon or bush vine training. Prone to mites, leafhoppers, and sour rot. Also prone to reduction and requires oxygen in the winery
14
Q
Describe typical Mourvedre from the Southern Rhone
A
Deep ruby, intense blackberry, blueberry, violet aromas, high alcohol and tannin
15
Q
Describe Cinsault viticulture and disease threats
A
Late budding, high yielding variety with drought and heat resistance. Requires yield restriction for quality. Prone to esca and eutypa, mites, grape moths, and chlorosis when planted to soils with excessive lime
16
Q
Describe typical Cinsault from the Southern Rhone
A
Light ruby color, medium to medium+ aromas of raspberry, red cherry, high alcohol, low to med tannin. Produced to preserve fruit flavors and useful in early-drinking reds and rosés
17
Q
Describe Viognier viticulture and disease threats
A
Early-budding white variety, prone to spring frost. Grown on trellis or poles to prevent wind damage. Low yields, prone to coulure. Harvest must be exacting to ensure ripe aromas without loss of acidity or excessive sugar
18
Q
Describe a typical Viognier
A
Medium lemon color, pronounced aromas of honeysuckle, apricot, and peach, med to high alcohol, low acidity
19
Q
Describe Marsanne viticulture and disease threats
A
Late budding, vigorous, productive. Yields must be kept low to ensure quality. Best on stony, low fertility soils. Prone to powdery mildew, mites, and botrytis
20
Q
Describe a typical Marsanne
A
Medium lemon, sometimes gold, low intensity honeysuckle, lemon, and apricot, distinctive oily texture, med acidity, full body, med to high alcohol
21
Q
Describe Roussanne viticulture and disease threats
A
Late budding variety grows best on low fertility, well-drained soils. Poor wind resistance. Susceptible to coulure, powdery mildew, botrytis, and mites. Expensive to grow compared to Marsanne
22
Q
Describe a typical Roussanne
A
Med lemon, sometimes gold (or ‘rusty’), med to med+ pear and herbal notes, med to med+ acidity, med to high alcohol
23
Q
Describe Grenache Blanc viticulture and disease threats
A
Early budding, wind resistant, otherwise similar to Grenache Noir
24
Q
Describe a typical Grenache Blanc
A
Low intensity ripe green fruit, some florals, high alcohol (or sgar), low acidity
25
Describe Clairette viticulture and disease threats
Vigorous, grows well in low fertility, dry soils. Requires short pruning and yield reduction. Late ripening, susceptible to autumn rains and oxidation
26
Describe a typical Clairette
Adds freshness and fruit to white blends, aromas of white flowers, fennel, apple, and grapefruit, high alcohol and low to med- acidity
27
Describe Bourboulenc
Late-ripening white variety resistant to botrytis, used in white southern Rhone blends for lemon flavor, med+ acidity, med alcohol
28
What is done in the cellar to prevent Grenache Noir from oxidizing?
Fermentation and aging is typically in concrete vats or stainless
29
What are some typical production choices for Rhone Syrah?
Frequent pumpovers to prevent reduction, oak aging to provide gentle oxidationn, sometimes new French oak barrique
30
Describe production of Cru-level red wines in the Rhone
Hand-harvested, whole bunches. Destemmed, chilled, cold soaked for 1-3 days, or left whole to promote aromatics. Fermentation at warm temps in steel, concrete, or open-top wood. Cultured or ambient yeast. Maceration for 20-30 days with punch downs or pumpovers. 12-24 months aging, Grenache in large oak, Syrah/Mourvedre in small oak
31
Describe production of inexpensive, high-volume red wines in the Rhone
Machine-harvested, volume must be processed quickly to avoid infection. Sometimes carbonic or handpick. Sometimes flash detente or thermovinification for low-tannin, fruity style. Cultured yeast for quick, dry fermentation. Mid temps to preserve fruit and avoid tannin extraction. Short maceration for the same. Stored in stainless for a few months before release.
32
Describe rosé production in the Rhone
Short, cold maceration, 12-48 hours, . Fermentation as for a white wine. Typically aged in oak or concrete vats, though some producers use old, small oak barrels for texture.
33
Describe white production in the Rhone
Mid-temp fermentation to retain fruit. Malo can be avoided to retain acidity. Most wines are aged in large, oak oak or stainless vessels. Lees stirring is not necessary due to natural full body, but can be done. Some wines are matured and/or fermented in oak, adding cost and complexity
34
Describe the growing environment and viticulture of the Northern Rhone
Moderate continental climate with cold winters, warm summers, and adequate rainfall mainly in autumn and winter. Mistral blows from the north, reduces fungal diseases, vine vigor, and leads to low, concentrated yields. Best vineyards are n steep slopes that increase sunight and promote drainage. Most work done by hand
35
From north to south, what are the key appellations of the Northern Rhone?
Cote Rotie AOC, Condrieu AOC (Ch Grillet AOC within), Saint-Joseph AOC, Hermitage AOC, Crozes-Hermitage AOC, Cornas AOC, Saint-Peray AOC, Collines Rhodaniennes IGP
36
Describe Cote Rotie AOC's terroir and viticulture
Most northerly Rhone appellation, only red. Vineyards on steep slopes, often terraced, facing east and southeast for high sunlight and shelter from the Mistral. Steepness of slope requires work by hand. Erosion is a problem. Vines are single- or double-Guyot trained and tied to poles. Very good to outstanding quality, premium or super-premium prices
37
What led to Cote Rotie's reinvigoration?
Plantings were at 70 ha in the early 1970s due to lack of commercial interest and high labor. Appellation was revived by Etienne and Marcel Guigal, and their single-vineyard expressions (initially La Mouline and La Landonne) which were scored highly by Robert Parker
38
Describe Cote Rotie AOC's winemaking
Reds from Syrah with up to 20% Viognier permitted (Viognier is often 0 and normally no more than 8%). 10,000 vines per ha, promoting competition, low yields, concentrated fruit. Max yield 40 hl/ha. If Viognier is used it must be co-fermented. Winemaking emphasizes aromatics, usually with destem and cold soak. Warm fermentations for full extraction. Natural yeasts, malo in cask. Maturation usually in 225L barrique or 500-600L demi-muid. Typically softer and less full-bodied than Hermitage and Cornas.
39
Describe Condrieu AOC's terroir and viticulture
100% Viognier, max yield 41 hl/ha, ensuring medium to pronounced intensity. Rhone turns southwest at this point, making vineyards face south and enhancing ripening. Vines are on steep, low fertility, rocky slopes, often terraced, with wind and erosion challenges.
40
What is Ch Grillet AOC?
3.5 ha AOC within Condrieu AOC for Chateau Grillet, which created Viognier's reputation as a great wine (with domaine bottlings dating back to 1830)
41
Describe Condrieu's winemaking
Mostly fermented in stainless or large wooden vessels, but high end producers may use barrique to enhance texture and flavor. Malo is optional but typical. Wines are aged on lees 10-12 months, often with stirring. Very good to outstanding quality, premium to super-premium price. Model for high-quality Viognier worldwide.
42
Describe Saint-Joseph AOC's terroir and viticulture
Long appellation running from Condrieu to Cornas, centered around the lieu-dit Saint joseph. 90% red, max yield 40 hl/ha, Marsanne and Roussanne allowed in the red but rarely seen.
43
What happened to Saint-Joseph AOC in 1994?
The appellation was extended to include some sites that are not on hillside slopes, which typically produce lower-quality wine. There is an active movement to reduce the appellation and limit it to hillside sites only.
44
Describe Saint-Joseph AOC's winemaking
Stainless steel and large wooden vessels for fermentation, aging in large wood vessels (occasionally barriques). Quality and price vary from good at mid-price to very good or outstanding at premium and super-premium prices
45
Describe Hermitage AOC's terroir and viticulture
Hill located above Tain L'Hermitage. 137 ha, about 1/3 of which is white wine. Left bank of the river, south-facing slope, catching sun and protected from the Mistral. Hot, dry vineyards with thin, stony soils result in pronounced intensity, high tannin, longevity. The most famous climats for Syrah are at the western end of the hill with the highest temperatures. Erosion is a problem, work is done by hand, vineyards may be terraced. Yields limited to 40 hl/ha for red, 45 hl/ha for whites, but are usually lower due to old vines and quality-mindedness
46
For whom is Hermitage AOC named?
The crusader, Gasprd de Sterimberg
47
Describe red winemaking in Hermitage
100% Syrah, traditional methods. Stems may be included in ripe vintages. Warm fermentation temps for maximum extraction, lengthy oak aging (12-18 mos). New oak is common but not always used, medium to large wooden vessels are common. Considered among the world's best Syrah
48
Describe white winemaking in Hermitage
Typically a blend of majority Marsanne with some Roussanne, or pure Marsanne. Fermentation in old wood vats, barrels, or in stainless. Maturation in oak, with a minor proprtion new, or stainless depending on house style. Aged on lees 10-12 months. Very long lived and high quality when mature
49
Who has the main holdings in Hermitage? How do they differ in their approach to their wines?
Chapoutier, Jaboulet, Cave de Tain (co-op), and Jean-Louis Chave. Chapoutier focuses on making wines from individual parcels, while Chave supports blending across the appellation.
50
What is the largest of the Northern Rhone appellations?
Crozes-Hermitage at 1,700 ha
51
Describe the terroir of Crozes-Hermitage AOC
Very large appellation with variation. Northern sector has a continental climate with Alpine influence, very cold in winter and heavy Mistral influence. Long growing season, high diurnal range, wines of moderate sugar accumulation and retained acidity. Southern is more temperate, but can have heavy rainfall in autumn and winter.
52
Describe viticulture in Crozes-Hermitage AOC
Steep slopes to the north and flatter to the south. Deeper nd more fertile soils than in Hermitage, resulting in less concentration. Max yield 45 hl/ha. In flat areas machine harvesting is possible. Mostly good to very good, mid-priced
53
Describe winemaking in Crozes-Hermitage AOC
Traditional fermentation is common, carbonic can be found for young, fruit-forward wines. Destemming is common, fermentation in concrete or stainless and maturation in tank or large oak vessels. Generally made for early drinking with tannin. Mostly Syrah, but whites account for 9%, made from Marsanne and Roussanne; top whites will be aged in old wood and may seem some new oak.
54
Describe the terroir and viticulture of Cornas AOC
Most southerly of the Northern Rhone appellations for red. Naturally south and east facing amphitheater with some steep slopes. Warm Mediterranean climate, protection from the Mistral, good aspect often makes it the first appellation to harvest in the north. 100% Syrah, max yield 40 hl/ha
55
Describe winemaking in Cornas AOC
Reputation for tannic intensity. Some use of small barrels to soften tannin, but current trend is toward robust, long-lived wines. Very good to outstanding and premium to super-premium in price.
56
Describe Saint-Peray AOC
Southernmost Northern Rhone appellation, devoted to whites grown on limestone and granitic soils (ensuring good water-holding and drainage). Marsanne is the majority, with some Roussanne. Max yield 45 hl/ha. Wines fermented in stainless or oak barrels, aged in the same or large oak, high quality are aged on lees for 10-12 months (sometimes stirred). Good to very good and mid to premium price
57
What is Collines Rhodaniennes IGP?
"Hills of the Rhone" category for red, white, and rose wines made from grapes grown outside of the Northern Rhone AOCs. Higher yields allowed (max 80 hl/ha), allows for other grapes than those allowed by the AOCs and for top producers to offer less expensive wines than their AOC production
58
Describe the growing environment and viticulture of the Southern Rhone
Warm, Mediterranean climate with mild winters and very warm, dry summers. Rainfall is adequate but drought is an increasing problem. Irrigation permitted in times of severe drought (with strict rules). Flatter than the North, with little protection from the Mistral. Low, bush-trained vines are common (usually Grenache, the most common variety). Syrah is grown on wire trellises to protect from the Mistral
59
What is the hierarchy of appellations in the Southern Rhone?
Cotes du Rhone AOC, Cotes du Rhone Villages AOC, Cotes du Rhone Villages + named village (currently there are 22), individual appellations for the top villages (IE Chateauneuf-du-Pape AOC)
60
What are the typical AOC regulations for Southern Rhone reds? Where is this not the case?
Grenache Noir dominant blends with Mourvedre, Syrah, and sometimes other varieties like Carignan and Cinsault. Chateauneuf is the exception
61
What are the principal varieties for red and rosé Cotes du Rhone? What is their maximum yield?
Grenache Noir, Mourvedre, and Syrah must account for a minimum 60% of the blend. If the grapes come from the south, Grenache must be a minimum 30%, Syrah and Mourvedre a minimum 20%. 51 hl/ha
62
What are the principal varieties for white Cotes du Rhone? What is their maximum yield?
Bourboulenc, Clairette, Grenache Blanc, Marsanne, Roussanne, Viognier together must make up 80% of the blend. 51 hl/ha
63
What are the important permitted varieties for red and rosé Cotes du Rhone?
Carignan, Cinsault, and other minor local varieties
64
What are the important permitted varieties for white Cotes du Rhone?
Picpoul Blanc and other local minor varieties
65
How do the rules for Cotes du Rhone Villages AOC reds differ from those of basic Cotes du Rhone AOC?
Final blend must have a minimum 66% of at least 2 of the principal varieties and must include Grenache Noir. Max yields are 44 hl/ha for CdRV and 41 hl/ha for CdRV + named village
66
What are the maximum yields for the Southern Rhone crus?
35 hl/ha for Chateauneuf du Pape, 36-38 hl/ha in the reds of the other villages
67
Describe a typical red Cotes du Rhone AOC
Medium ruby, medium intense red plu and blackberry, no oak, medium acid, med tannin (low tannin if carbonic), med alc. Good and inexpensive
68
What is significant about the terroir of Gigondas AOC?
Elevation (up to 600M) and is shaded by the Dentelles de Montmirail mountains, which reduces the morning temperature, extending the period of maturation and increasing the flavor. This is especially valuable as Grenache Noir has been giving higher alcohol wines in recent warmer decades
69
What are the blending requirements for Gigondas AOC?
Grenache Noir minimum 50% and at least one of either Syrah or Mourvedre
70
How does Vacqueyras AOC's terroir differ from that of Gigondas?
Lower elevation (440M), with some diurnal variation but safer ripening in cooler years.
71
What are the blending requirements for Vacqueyras AOC?
Grenache Noir (at least 50%), and at least one of Syrah or Mourvedre
72
What is the most northerly of the Southern Rhone crus?
Vinsobres AOC (promoted from named village status in 2006)
73
What are the blending requirements for Vinsobres AOC?
At least 50% Grenache Noi and at least one of Syrah or Mourvedre (Syrah plantings are becoming more popular)
74
Describe the terroir of Vinsobres AOC
South and south-east facing slopes of 200-500 M, with good sun, drainage, and some protection from the Mistral. Higher slopes are cooler and take longer to ripen, giving more intense flavors. Older plots of Carignan and Cinsault are valued for their high-quality fruit
75
When did Rasteau become an AOC, and what types of wines are made there?
2010, for reds and vin doux naturel
76
What are the blending requirements for Rasteau AOC?
At least 50% Grenache Noir and at least one of Syra or Mourvedre
77
Describe the terroir of Rasteau AOC
Low, south-facing slopes (100M elevation) in a warm enclave, sheltered from the Mistral, leading to ripe, full-bodied wines. Irrigation is permitted within set limits.
78
Describe Cairanne AOC
New appellation created in 2015, flatter than Gigondas and cooler than Rasteau, mainly red wine in a fruity style Minimum 40% Grenache Noir and at least one of Syrah or Mourvedre. Some quality white production as well
79
What types of wine are made in Beaumes-de-Venise AOC?
Vin Doux Naturel and (since 2005) still red
80
What are the blending requirements for Beaumes-de-Venise AOC?
Minimum 50% Grenache Noir and Syrah
81
Besides its connection to the papacy, what is historic about Chateauneuf-du-Pape AOC?
In 1923 Baron du Roy of Chateau Fortia drew up rules to protect the appellation name from being used by wineries outside the region. It delimited the region, stipulated the use 13 grapes (18 if counting color variants), and minimum 12.5% alcohol. This served as a blueprint for AOCs
82
What percentage of Chateauneuf-du-Pape AOC production is white?
Less than 10%
83
What is the principle blend of modern red Chateauneuf-du-Pape?
Grenache Noir, Mourvedre, Syrah
84
What is the principle blend of modern white Chateauneuf-du-Pape?
Grenache Blanc, Clairette, Bourboulenc, Roussanne
85
What typical Rhone grapes are excluded from Chateauneuf-du-Pape?
Marsanne and Viognier
86
What is unusual about Chateauneuf-du-Pape's variety requirements?
There are no principle varieties or minimum percentages stipulated, so single varietal wines are possible
87
Describe the terroir and viticulture of Chateauneuf-du-Pape
Large area, 3,000 ha. Limestone, clay, sandstone, and say soils; clay content is helpful for water retention in this dry area. Low fertility and fast-draining soils lead to smaller crops of ripe grapes. Average yields (2018) are under 30 hl/ha. Large pebbles, galets, radiate heat at night, adding to the warming effect. As the climate has warmed this effect was valued but is now seen as contributing to high sugar levels. Blending across lieux-dits and soil types is common.
88
Describe a typical red Chateauneuf-du-Pape
Medium ruby, medium+ to pronounced ripe red plum and blackberry with spice and sometimes new oak. Med acid, high alc, tannin varies from med- to high depending on varietal mix, style, and vintage. Wide range of quality and style, most are good to outstanding and mid to super premium priced
89
Describe white winemaking in Chateauneuf-du-Pape
High quality wines may be fermented in oak for additional complexity, others prefer freshness and primary fruit. Maturation n tanks or oak barrels, sometimes with new oak. Recent trends moving toward lighter, more floral, fresher style
90
What are the blending requirements for Lirac AOC? Where is it located?
Reds are Grenache Noir, Mourvedre, Syrah, and Cinsault, together must make up a minimum 90% of the final blend. It is across the river from Chateauneuf-du-Pape AOC
91
What is unique about Tavel AOC?
It is the only Rhone Valley appellation dedicated ro sé
92
What are the blending requirements for Tavel AOC? What is the maximum yield?
There are 12 principal grapes (black and white), but the final blend must include Grenache Noir and none of the principal varieties may contribute more than 60% of the blend (the wine may only be comprised of principal varieties). Max yield 46 hl/ha
93
Describe a typical Tavel
Med intense pink-orange, much darker than most rosés, with med to med intense strawberry and raspberry, med+ to full body, med alc
94
How many satellite appellations are there in the Southern Rhone? Which are the largest by production level?
7 total. Largest are Costieres de Nimes, Grignan les Adhemar, Ventoux, and Luberon
95
Describe Ventoux AOC's terroir, viticulture, and production requirements
Large Rhone satellite in the southeast of Southern Rhone, on southern and western slopes below Mont Ventoux. Mountain is a cooling influence due to altitude (vines grow at up to 450 M) and cooling air coming down the mountain. Production is almost 2/3 red, 1/3 rose, small amount of white. Principle varieties are Grenache Noir, Syrah, Mourvedre, Carignan, and Cinsault, together these must make up at least 50% of the blend. 60 hl/ha max yield.
96
Describe Costires de Nimes AOC's terroir, viticulture, and production requirements
Located between Rhone and eastern Languedoc, southwestern limit of Rhone Valley. Vines on southwest facing slopes for sunlight, ventilated by Med. Almost 2/3 red, 1/3 rose, rest white. Principal varieties are Grenache Noir, Mourvedre, and Syrah, together or singly must make up 50% of the blend. Max yield 60 hl/ha. Mostly co-ops, but estates are expanding
97
Describe Luberon AOC's terroir, viticulture, and production requirements
Southeast of Rhone Valley, bordering Provence. Vines on gentle slopes or flat land. Principal varieties are Grenache Noir, Syrah, Mourvedre. Final blend must include at least two of these making up at least 50% of final blend. Max yield 55 hl/ha
98
Describe Grignan-les-Adhemar AOC's terroir, viticulture, and production requirements
Northern end of Southern Rhone. Mainly red blends, min 50% Grenache Noir and Syrah, lighter style than areas further south
99
How is IGP used in the Southern Rhone?
To grow international varieties; Merlot and Cabernet Sauvignon are popular plantings
