Southern Rhone Flashcards
What soil should best site have?
Stony soils
Galets
Describe Bandol
- in Provence
- ripen reliably on the region south-facing slopes
- mainly Mouvedre grape
- dark,full-bodied + powerful tannins
- meat & liquorice-spice flavours with age
Which appellation in Provence can only make Rose?
Tavel
(full-bodied + intensely flavoured compared to Provence)
Describe direct pressing
- 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
Describe Maceration
- 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
Why Grenache can be planted in Southern Rhone?
ripen fully in a warm climate
Describe Pays d’OC
- The warm, sunny climate means that large volumes of ripe, fruity wines can be produced here relatively easy
- dry conditions = fungal diseases are less of a problem
- IGP regulations = wider grape varieties (varietal label)
- benefit from modern equipment, improved hygiene, temperature control and oxygen management.
Reason for blending in Southern Rhone
（Natural Factors/Practical / Style）
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)
Cheap wine region in Southern Rhone
Cotes du Rhone
Consideration when selecting grapes for semi-carbonic maceration
- only whole bunches selected
- grapes must be fully ripe
- grapes must be free from rot
Describe the process of semi-carbonic maceration
- 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
Tasting notes of inexpensive Cote du Rhone semi-carbonic / carbonic maceration
Nose:
- strawberry/spice / cherry/raspberry / banana/bubble gum
Palate:
dry, low tannin / medium body
Conclusion:
drink now, not suitable for ageing
