Southern Rhone

Question 1

What soil should best site have?

Answer 1

Stony soils
Galets

Question 2

Describe Bandol

Answer 2

• in Provence
• ripen reliably on the region south-facing slopes
• mainly Mouvedre grape
• dark,full-bodied + powerful tannins
• meat & liquorice-spice flavours with age

Question 3

Which appellation in Provence can only make Rose?

Answer 3

Tavel
(full-bodied + intensely flavoured compared to Provence)

Question 4

Describe direct pressing

Answer 4

• Black grape will be crushed and pressed to extract some colour from the skins
• care must be taken not to press too hard and extract too much tannin
• fermentation takes place off the skins in typically cool fermentation conditions

Question 5

Describe Maceration

Answer 5

• black grapes are crushed and the skins macerate in the juice
• the length of maceration determines how much colour and tannin are extracted from the skins
• maceration may extend into the start of fermentation
• the juice will be drained from the skins once the colour level is achieved
• fermentation will continue off the skins in typically cool fermentation conditions

Question 6

Why Grenache can be planted in Southern Rhone?

Answer 6

ripen fully in a warm climate

Question 7

Describe Pays d’OC

Answer 7

1. The warm, sunny climate means that large volumes of ripe, fruity wines can be produced here relatively easy
2. dry conditions = fungal diseases are less of a problem
3. IGP regulations = wider grape varieties (varietal label)
4. benefit from modern equipment, improved hygiene, temperature control and oxygen management.

Question 8

Reason for blending in Southern Rhone
（Natural Factors/Practical / Style）

Answer 8

Natural factors:
- climate reason
- soil variation

Practical reason:
- fulfil GI regulations
- use all grapes planted
- efficiency, use all grape at one’s disposal

Style Condition:
- achieve better complexity and balance
- consistency/house style
- different grapes offer different characteristics (Grenache = red fruit // syrah = colour and tannin // Cinsault = spice)

(may ask in Chateauneuf-du-Pape)

Question 9

Cheap wine region in Southern Rhone

Answer 9

Cotes du Rhone

Question 10

Consideration when selecting grapes for semi-carbonic maceration

Answer 10

• only whole bunches selected
• grapes must be fully ripe
• grapes must be free from rot

Question 11

Describe the process of semi-carbonic maceration

Answer 11

• whole bunches placed in vat
• the fruit at the bottom of tank is crushed by the weight of the fruit above it
• grape split and release juice
• ambient yeast ferment the juice at the bottom of tank
• CO2 forms and blankets the rest of the fruit in a vat
• the remaining intact berries undergo carbonic fermentation

Question 12

Tasting notes of inexpensive Cote du Rhone semi-carbonic / carbonic maceration

Answer 12

Nose:
- strawberry/spice / cherry/raspberry / banana/bubble gum

Palate:
dry, low tannin / medium body

Conclusion:
drink now, not suitable for ageing