Rhone Valley Flashcards
The Rhone Valley is effectively two separate regions. What are they, what are their primary grapes, and what are their climates?
The Northern Rhone, continental climate planted to Syrah, and the Southern Rhone, Mediterranean climate planted to Grenache Noir, Syrah, Cinsault, and Mourvedre
What are the primary white grapes of the Rhone Valley?
Viognier, Marsanne, and Roussanne in the North, and Grenache Blanc (with blending partners) in the South
How does planting along the Rhone River differ between North and South?
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
How many hectares are under vine in the Northern Rhone? In the Southern Rhone?
Less than 4,000 ha in the North, 66,000 in the South
What percentage of the wine grown in the Rhone is basic Cotes du Rhone AOC or Cotes du Rhone Villages AOC?
60%
What is the percentage breakdown of red, white, and rosé production in the Rhone?
74% red, 16% rosé, 10% white
What is the name of the wind that blows through the Rhone?
The Mistral
Describe Syrah viticulture in the Northern Rhone and its disease susceptibilities
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
Describe a typical Northern Rhone Syrah
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
What are the roles of the component grapes in a red Cotes du Rhone?
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.
Describe Grenache viticulture and disease threats
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.
Describe typical Grenache Noir from the Southern Rhone
Pale ruby color, ripe red fruit, strawberry, plum, red cherry, spicy and herbal notes, high alcohol, low to medium tannin, low acid
Describe Mourvedre viticulture and disease threats
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
Describe typical Mourvedre from the Southern Rhone
Deep ruby, intense blackberry, blueberry, violet aromas, high alcohol and tannin
Describe Cinsault viticulture and disease threats
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
Describe typical Cinsault from the Southern Rhone
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
Describe Viognier viticulture and disease threats
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
Describe a typical Viognier
Medium lemon color, pronounced aromas of honeysuckle, apricot, and peach, med to high alcohol, low acidity
Describe Marsanne viticulture and disease threats
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
Describe a typical Marsanne
Medium lemon, sometimes gold, low intensity honeysuckle, lemon, and apricot, distinctive oily texture, med acidity, full body, med to high alcohol
Describe Roussanne viticulture and disease threats
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
Describe a typical Roussanne
Med lemon, sometimes gold (or ‘rusty’), med to med+ pear and herbal notes, med to med+ acidity, med to high alcohol
Describe Grenache Blanc viticulture and disease threats
Early budding, wind resistant, otherwise similar to Grenache Noir
Describe a typical Grenache Blanc
Low intensity ripe green fruit, some florals, high alcohol (or sgar), low acidity
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
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
Describe Bourboulenc
Late-ripening white variety resistant to botrytis, used in white southern Rhone blends for lemon flavor, med+ acidity, med alcohol
What is done in the cellar to prevent Grenache Noir from oxidizing?
Fermentation and aging is typically in concrete vats or stainless
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
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
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.
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.
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
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
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
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
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
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.
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.
