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WSET Diploma D3 > Rhone Valley > Flashcards

Rhone Valley Flashcards

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1
Q

north vs southern rhone ha planted

A

4000ha northern rhone 66000ha southern rhone

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2
Q

AOC differences in northern and souther rhone

A

norther rhone is small AOCs for single areas southern rhone has many sizes of AOC from smaller area to bigger

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3
Q

how much cote du rhone is in % of production?

A

46% of the total production of southern rhone

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4
Q

syrah training

A

mainly to protect it from Mistral wind tied to one or to poles (trellising is not possible) on steep slopes

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5
Q

syrah diseases

A

botrytis bunch rot mites syrah decline

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6
Q

what is syrah decline?

A

leaves turn red graft point breaks vine dies

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7
Q

what syrah gives to the blend in the southern rhone?

A

structure fruit colour

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8
Q

why grenache is planted on bush vines?

A

high yielding, bush vines contain vigour

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9
Q

grenache favourite soils

A

dry with low fertility

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10
Q

grenache ripening

A

late (affected by early autumn rains)

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11
Q

grenache is prone to

A

coulure (reduce yields)
downy mildew
phomopsis
botrytis bunch rot
bacterial necrosis/blight

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12
Q

bacterial necrosis/blight, what it is and how to cure it

A

disease that kills leaves, shoots and eventually the plant can be cured by planting a disease free stock and avoid contamination from pruning tools

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13
Q

why grenache can produce vin doux naturel?

A

has high sugar level (can be a problem for dry wines)

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14
Q

grenache in southern rhone blends specs

A

pale colour ripe red fruits spices/herbal notes high alcohol low to med tannins low acidity

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15
Q

grenache wants what kind of climate?

A

warm

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16
Q

grenache has a good resistance to?

A

drought

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17
Q

red grapes of the southern rhone

A

syrah grenache mourvedre cinsault carignan

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18
Q

mourvedre budding/ripening cycle

A

late budding late ripening

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19
Q

mourvedre thrives in which climate?

A

warm climate

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20
Q

why mourvedre needs warm climates?

A

it fully ripens with high temperatures at the end of the season

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21
Q

is mourvedre drought resistant?

A

no but needs just little amounts of water from storing soils

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22
Q

best soils for mourvedre

A

deep calcareous soils (they store water well)

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23
Q

mourvedre pruning

A

short pruning bush vines or cordon

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24
Q

mourvedre is a high yielding variety?

A

no, low

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25
Q

mourvedre is prone to

A

mites leafhoppers sour rot

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26
Q

main problem of mourvedre in the winery

A

prone to reduction needs accesso to oxygen (oak vats)

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27
Q

sour rot disease

A

affecrs ripening bunches (insects or bord damage to grapes) then become prone to bacteria and fungi

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28
Q

mourvedre in the blend gives

A

deep colour black fruits and violets high alcohol and tannins

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29
Q

cinsault budding

A

late budding

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30
Q

cinsault yieldsing and resistance

A

high yielding (must be restricted) drought and heat resistance

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31
Q

best soils for cinsault

A

soils with excessive lime (chlorosis risk)

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32
Q

cinsault is prone to

A

esca eutypa dieback mites grape moths

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33
Q

cinsault in rhone blends

A

light colour red fruits high alcohol low to mid tannins usually gives drinkability for early consume

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34
Q

viognier budding

A

early (spring frost risk)

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35
Q

viognier training in norther rhone

A

on trellis or poles to prevent mistral damage

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36
Q

yields for vognier and problems

A

low and unpredicable because of poor flowerings and fruit set (coulure)

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37
Q

main picking problem in viognier

A

grapes must be fully ripe if not they tend to lose acidity and flavour, building sugars if left too long

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38
Q

marsanne budding

A

late (avoid spring frost)

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39
Q

yielding for marsanne

A

vigorous/productive must kept low

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40
Q

best soils for marsanne

A

stony soils with low fertility (keeps yields low)

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41
Q

marsanne is prone to

A

powdery mildew mites botrytis bunch rot

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42
Q

marsanne in blends

A

golden colour honeysuckle, apricot oily texture mid to high alcohol

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43
Q

roussane budding

A

late budding

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44
Q

best soils for roussane

A

low fertility high draining

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45
Q

roussanne is prone to

A

powdery mildew botrytis bunch rot mites wind

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46
Q

roussanne site locations

A

has low resistance to wind so they are more hard to select

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47
Q

marsanne vs roussanne: which one is harder to grow?

A

roussanne (so is less commonly grow)

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48
Q

roussanne in blend

A

pear, herbal notes med to medium + acidity high alcohol

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49
Q

main difference between marsanne and roussanne

A

they have similar structure but roussanne tends to age quicker also more common single bottling

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50
Q

grenache blanc budding

A

early

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51
Q

grenache blanc is resistant to

A

wind

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52
Q

styles of grenache blanc

A

dry
vin doux naturels

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53
Q

grenache blanc in blends

A

high alcohol low acidity ripe green fruit

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54
Q

why clairette is suited for southern rhone

A

because of its low dry fertility soils as it has high vigour and low rainfall

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55
Q

clairette canopy management

A

pruned short and excessive buds removed grows uptight anyway

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56
Q

ripening of clairette

A

late (prone to autumn rains)

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57
Q

main problem of clairette in the winery

A

oxidise quickly

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58
Q

clairette in blends

A

freshness fruits and white flowers, fenne, high alcohol low to medium minus acidity

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59
Q

bourboulenc ripening

A

late ripening (warm climates)

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60
Q

bourboulenc in blends

A

lemon flavours medium acidity and alcohol

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61
Q

bourboulenc bunches and skins

A

loose bunches
thick skins (resistant to botrytis bunch rot)

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62
Q

main vessels in the rhone and why

A

concrete (grenache is prone to oxidation)
big foudres (syrah is prone to reduction)
stainless steel is common, barriques were mostly used in the 90s

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63
Q

production of cru-level red in rhone valley

A
  1. harvest by hand
  2. destemmed, chilled, cold soake 1-3 days (extract colour) / whole bunch
  3. ferment in stainless steel, concrete tanks, open top wooden fermenters with cultured/ambient yeast, at high temperature for extraction
  4. maceration 20-30 days with punch down/pumping over
  5. maturation is 12-24 months, new oak could be in 20-30% new
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64
Q

production of inexpensive red

A
  1. harvest by machine
  2. processed as fast as possible to avoid bacterial infection
  3. extraction by carbonic maceration, flash detente or thermovinificators
  4. cultured yeast
  5. temp at mid range to retain fruit, and short maceration
  6. stored in stainless steel shortly
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65
Q

rose winemaking in rhone valley (e.g. Tavel)

A
  1. short maceration with cold maceration for 12.48 hours
  2. aged in oak/concrete vats/stainless steel, some small oak in premium examples
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66
Q

white winemaking in the rhone valley

A
  1. fermented mid range to retain fruit
  2. mlf avoided to retain acidity
  3. aged in large oak or stainless steel
  4. no lees stirring
  5. some matured in oak (small new)
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67
Q

northern rhone climate

A

moderate continental cold winters, warm summers adequate rainfall mainly winter and autumn

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68
Q

main climatic influences

A

mistral wind

area distance between north and south (65km - southern has better ripening)

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69
Q

mistral wind effects in northern rhone

A

reduce fungal disease

decrease vine vigour (lower yields, higher concentration)

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70
Q

where the best vineyards of norther rhone are located?

A

steep slopes (better aspect and drainage) harvesting needs to be done by hand

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71
Q

slopes in cote rotie main features

A
  1. east, south east aspect (more sunlight, shelter from north winds)
  2. stony soils, rapid drainage
  3. steep slopes (most work is done by hand, erosion problems)
  4. terraces needs repairing and needs single/double guyot tied to one or two poles
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72
Q

what are echalas in cote rotie?

A

vines tied to one or two poles (Mistral wind)

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73
Q

cote rotie ha and history

A

in the 70s lack of commercial interest only 70ha thanks to guigal and parker high scores now 250ha mostly premium prices

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74
Q

syrah in cote rotie: plantings and rootstocks

A

propagated by mass selection rootstock 3309 mostly for production with good depth of colour

75
Q

syrah in cote rotie: planting density and max yield

A

10000 vines per ha (competition and concentration) 40hl/ha

76
Q

viognier in cote rotie, how much and why?

A

20% allowed in co-fermentation, usually only 8% maximum adds floral and fruity aromas

77
Q

winemaking options in cote rotie

A
  1. destem/stems (more common)
  2. cold soaking
  3. natural yeast
78
Q

cote rotie maturation

A

old cask (demi-muid 500-600lt)
barrique (225lt - guigal single vineyard)

79
Q

cote rotie style

A

less body and softer than hermitage or cornas pronounced aromas

80
Q

condrieu maximum yield

A

41hl/ha

81
Q

vineyard aspect in condrieu

A

south facing

82
Q

vineyards in condrieu and probles

A

terraced rocky soils problems of soil erosion and wind

83
Q

chateau griller ha

A

3.5ha

84
Q

condrieu winemaking

A
  1. fermented in stainless steel tanks or large wood, only few premium examples of barriques
  2. MLF is optional, normally is used
  3. aged on lees for 10-12months (lees stirring)
85
Q

saint joseph; how long it is

A

50kl north to south, covers most of the region

86
Q

sain joseph story

A
  1. initially small around the lieu dit of st joseph
  2. expanded in 1994 expanded into flat land and not only hillsides (wines of lesser quality)
  3. chave and gonon pushed the appellation
  4. discussion on reducing the appellation to hillsides slopes only
87
Q

saint joseph grapes choice

A

90% is red syrah

rest marsanna roussanne white they can be co-fermented in reds but not used

88
Q

saint joseph common vessels

A

stainless steel big oak vats, occasionally barriques

89
Q

hermitage is named after

A

Gaspard the Sterimberg (famous crusader and hermit)

90
Q

how many hectares in hermitage

A

137 (the whole appellation is planted)

91
Q

white wine % in hermitage

A

1/3 of the appellation

92
Q

slopes feature in hermitage

A
  1. south facing (sun, wind protection)
  2. stony soils
  3. most famous climats are on the western end of the hill where is incredibly hot (e.g. Le Meal)
  4. terraces (erosion problems, most work by hand)
93
Q

hermitage max yields

A

40hl/ha (seldom achieved, low yields and concentrated wines)

94
Q

hermitage red winemaking

A
  1. low % often added
  2. warm temp ferment to heavily extract
  3. new oak is common but not always used
95
Q

white grapes in hermitage

A

majority marsanne (or pure) with few roussanne

96
Q

wine winemaking in hermitage

A
  1. ferment in old vats, new or old/stainless
  2. oak maturation (minority new or stainless)
  3. aged on lees 10-12 months
97
Q

rare white wine style in hermitage

A

vin de paille (drying grapes off the vines)

98
Q

hermitage who owns the most

A

negociant (jaboulet, chapoutier) co-op cabe de tain (15% of the appellation)

99
Q

largest appellantion of the northern rhone

A

crozes hermitage 1700ha (surrounds tain l’hermitahe and the whole hermitage appellation)

100
Q

crozes hermitage dates (creation and expansion)

A

created in 1937 expanded in 1956 (same as st joseph)

101
Q

crozes hermitage 2 main sectors and climates

A
  1. north sector: continental with alpine influences (really cold winters with high mistral presence), long growing seasons, high diurnal range (high acidity and moderate sugar)
  2. south sector: temperate, heavy rainfall during autumn/winter
102
Q

soils in crozes hermitage

A
  1. slopes are north, flat land usually south (back in the day grew orchards and farmsteads)
  2. generally fertile solis and deeper (lower concentration)
103
Q

crozes hermitage max yields

A

45hl/ha

104
Q

winemaking in crozes hermitage

A
  1. carbonic and semi-carbonic used (now rare)
  2. destemming
  3. concrete or stainless fermentation
  4. oak maturation
105
Q

white % in crozes hermitage

A

9% marsanne roussanne bland aged in old wood or new barriques (rare)

106
Q

cornas climate

A

warm mediterranean wind protection

107
Q

main geographical feature or Cornas

A

south-east facing amphitheatre first wine to be picked in the northern rhone

108
Q

grapes in cornas

A

red only, syrah 100%

109
Q

cornas yields max

A

40hl/ha

110
Q

how many ha in cornas

A

145

111
Q

cornas style main trend

A

high tannins, robust, long-lived

112
Q

main cornas producer

A

alain voge vincent paris auguste clape

113
Q

saint peray climate

A

slightly cooler than neighbough appellations

114
Q

saint peray soils

A

limestone granite both good water holding and drainage capabilities

115
Q

main grape of saint peray

A

marsanne some roussanne planted

116
Q

maximum yields in st peray

A

45hl/ha

117
Q

saint peray winemaking

A
  1. fermented in stainless steel or oak barrells
  2. aged on lees for 10-12 months
118
Q

appellation for grapes outside the aocs of northern rhone

A

collines rhodaniennes igp

119
Q

collines rhodaniennes max yield

A

80hl/ha

120
Q

collines rhodaniennes styles

A

red, rose, white other grapes allowed, less expensive mid to premium priced

121
Q

southern rhone climate

A

warm mediterranean adeguate rainfall

122
Q

main problem of southern rhone

A

drought

irrigation is permitted if drought is incredible severe

123
Q

generally compared to northern rhone the land in the southern rhone is

A

flatter (more wind protection)

124
Q

training for syrah and grenache in southern rhone

A

grenache - low bush vines syrah - trellis wired (wind protection)

125
Q

most planted grape in the southern rhone

A

grenache noir

126
Q

aoc hierarchy in the southern rhone

A

cotes du rhone
cotes du rhone village
cotes du rhone villages + village name (e.g. seguret)
individual AOC (e.g. gigondas, chateauneuf du pape, cairanne)

127
Q

how many villages can be labelled in cotes du rhone villages?

A

22

128
Q

general grape regulation in the southern rhone for red wines

A

grenache noir dominant blended with mourvedre and syrah (chateauneuf du pape is onl exception)

129
Q

general aoc rules in the southern rhone

A
  1. every aoc states main varietal and other permitted
  2. every grape needs to be stated in %, some aoc divide % in the vineyard and in the final blend
130
Q

how big is the cotes du rhone appellation?

A

2nd biggest of france after bordeaux aoc

it encompasses north and southern rhone, but technically is used only in the south as producers in the north can sell grapes to more valuable appellations

131
Q

cotes du rhone maximum yields for red/rose and white

A

red/rose - 51hl/ha white - 51hl/ha

132
Q

cotes du rhone red/rose allowed grapes

A

60% of combined gsm

if grapes are coming from the southern rhone grenache noir needs to be min 30% and 20% syrah mourvedre combined

can include other local varietals including carignan and cinsault

133
Q

cotes du rhone white allowed grapes

A

80% combined of bourboulenc, clairette, grenache blanc, marsanne, roussane, viognier also local like piquepoul blanc

134
Q

cotes du rhone villages red allowed grapes

A

66% min of grenache noir one between syrah and mourvedre

135
Q

maximum yields for cote du rhone villages

A

villages aoc - 44hl/ha villages aoc + named village - 41hl/ha

136
Q

crus aoc yield in southern rhone

A

chateuneuf du pape 35hl/ha
other aoc - 36-38hl/ha

137
Q

gigondas main climatic influences

A
  1. 600mt altitude
  2. Dentelles de Montirall mountains (shade area)
  3. cooling Mistral
138
Q

gigondas grapes

A

50% grenache noir at least one grape between syrah or grenache in the blend

139
Q

vacqueyras main climatic feature

A

440mt altitude

140
Q

vacqueyras style and grapes allowed

A

white and rose mainly reds 50% grenache and at least one between syrah and grenache in final blend

141
Q

vinsombres main climatic features

A
  1. 200-500mt altitude
  2. slopes protect from mistral and gives drainage and water retention
142
Q

vinsobres grapes

A

grenache noir 50% + at least one between syrah (growing considerably in the area), mourvedre in final blend many old vines carignan cinsault are present in the area

143
Q

like many crus in the southern rhone what was vinsombres before being elevated as AOC in 2006?

A

it was a cotes du rhone village

144
Q

styles in rasteau

A

red vin doux naturel

145
Q

rasteau main features

A

low (100mt) south facing slopes mistral protection irrigation is allowed if too much drought

146
Q

what is aged in new oak in rasteau?

A

syrah

147
Q

cairanne was elevated aoc in

A

2015, really young

148
Q

cairanne styles

A

red - fruity approachable style (40% grenache + at least oen between syrah and mourvedre) white - high quality

149
Q

beaumes de venise wine styles

A

vin doux naturel red still (based on 50% grenache plus at least one between syrah, mourvedre)

150
Q

beumes du venise features

A

slopes shaded by Dentelles de Montmirall mountains

151
Q

why chateauneuf du pape is famous

A
  1. summer residence of the pope in the 14th century
  2. in 1923 Baron du Roy of Chateau Fortia wrote the rules that made this area the first AOC
152
Q

rules of the first aop of france (chateauneuf)

A
  1. delimits the region where the grapes can be grown
  2. use of 18 varietals
  3. minimum alcohol of 12.5 without chaptalisation (truly hard at the times)
153
Q

chateauneuf production red vs white in %

A

90% reds 10% white

154
Q

chateauneuf du pape main grapes for white and red

A

red - grenache with mourvedre, syrah white - grenache blanc, bourboulenc, roussanne

155
Q

what grapes are not allowed in chateauneuf du pape blanc?

A

marsanne viognier

156
Q

is there a specific % for grapes in chateauneuf du pape?

A

no, can be a full blend or single varietal

157
Q

soils in chateauneuf du pape

A
  1. clay (mostly used for water holding capabilities)
  2. galets (large pebbles) radiate heat at night (now less valued)
  3. also sandstone, sand, limestone

many producers tend to blend wines from different soils for balance and volume

158
Q

general style of reds chateauneuf

A

medium acidity high alcohol medium to high tannins

159
Q

lirac main features

A
  1. across the river from chateauneuf
  2. high sunlight hours
  3. well drained infertile soils
160
Q

main producer of lirac

A

domaine de la mordoree has vineyard also in chateauneuf

161
Q

grapes for lirac and styles

A

mainly red also small rose and whites 90% final blend of gsm

162
Q

lirac style and varietsi

A

rose wines only 12 grapes allowed but mainly grenache noir main varietals cannot be more than 60%

163
Q

maximum yield for tavel

A

46hl/ha

164
Q

tavel style

A

pink orange (darker than most rose) medium + to full body medium alcohol

165
Q

tavel main problem

A

competition with provence, some producers have made a paler style but the bigger remains

166
Q

satellites appellation of cots du rhone

A

ventoux
costieres de nimes
luberon
grignan les adhemar

167
Q

ventoux main features

A
  1. south-west slopes
  2. foothills of mount ventoux (cool air coming down the mountain)
  3. 450mt altitude
168
Q

grapes for ventoux and styles

A

2/3 reds, 1/3 rose and small whites gsm 50% (at least 2 varietals)

169
Q

maximum yields for ventoux

A

60hl/ha (low concentration)

170
Q

ventoux wine business

A

1/4 is exported mostly co-op even if new wave is coming (domaine de fondreche)

171
Q

costieres de nimes styles and grapes allowed

A

like ventoux - 2/3 reds, 1/3 rose and small whites gsm 50% (at least two varietals)

172
Q

yields for costieres de nimes

A

60hl/ha (low concentration)

173
Q

production in costieres de nimes

A

was mainly co-op but small producers are starting to emerge

174
Q

costieres de nimes main features

A
  1. sw location near the border with languedoc 2. south-west slopes 3. mediterranean breezes
175
Q

luberon location and vineyards

A

near provence gentle slopes or flat lands plantings

176
Q

luberon maximum yields

A

55hl/ha

177
Q

luberon grapes

A

50% gsm (at least two varietals)

178
Q

grignan les adhemer grapes and style

A

grenache and syrah 50% min lighter and inexpensive to mid price

179
Q

IGP wines in southern rhone

A

mostly for international varietals (e.g. merlot and cab sauv are widely planted in certain areas)

180
Q

important co-ops

A

north (guigal, jaboulet, chapoutier, cave de tain sells 40% of crozes) south (cellier des princes) are more important than in the north

181
Q

sales of rhone wine in %

A

32% supermarkets 29% wine retail/hospitality 6% discounters 33% is export (USA, UK, Belgium)

182
Q

market changes especially in smaller appellation

A

growers who sold to co-ops are making now their own wines (e.g. in cote rotie)

183
Q

is there an en primeur system in the rhone valley

A

only for some areas like cote-rotie, hermitage and chateauneuf du pape

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