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WSET Dip D3 > The Rhone Valley > Flashcards

The Rhone Valley Flashcards

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1
Q

Condrieu

[10 points]

A
  1. Northern Rhone
  2. 100% Viognier
  3. 41 hl/ha
  4. South-facing vineyards, enhancing fruit ripening
  5. Steep, low fertility, rocky slopes often terraced vineyards
  6. Challenges = Soil erosion/Wind
  7. Ch. Grillet AOC = created reputation of Viognier
  8. Most fermented in stainless steel or large wooden vessels (a few producers using small oak)
  9. MLC normally, aged on lees 10-12 months typically
  10. V. good - outstanding
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2
Q

Viognier

Northern Rhone

A
  1. Early budding- spring frost
  2. Usually trellis or pole to prevent wind damage
  3. Poor flowering and fruit set (coulure)
  4. Fruit needs to be fully ripe to have pronounced aromas - left too long lose acidity and flavour, increase sugar
  5. Medium lemon in colour, pronounced aromas of honeysuckle, apricot and peach
    Med-high alcohol
    Low acid
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3
Q 
Climate in Southern Rhone
Climatic influence(s)
A

Warm, Mediterranean climate - mild winters, very warm and dry summers
Little protection from Mistral
Drought is an increasing risk, irrigation permitted if severe with strict rules

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4
Q 
Climate in Northern Rhone
Climatic influence(s)
A

Moderate Continental - cold winters, warm summers

Cold Mistral wind blows from north - reduces incidence of fungal diseases, decreases vine vigour

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5
Q

Cotes du Rhone AOC

[Yields, grape rule & expectation]

A
  1. Max yield red, rose, white = 51 hl/ha
  2. GSM = 60% of final blend (Red) / Bourboulenc, Clairette, Grenache Blanc, Marsanne, Roussanne, Viognier = 80% of final blend (White)
  3. Medium ruby, medium intensity Red plum and blackberry fruit. No oak, Medium acidity, Medium tannin (or low if made by carbonic maceration), medium alcohol
    Good quality, inexpensive
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6
Q

Hierarchy of appellations in Southern Rhone

A

Cotes du Rhone AOC
Cotes du Rhone Villages AOC
Cotes du Rhone Villages AOC + Named village (currently 20)
Individual appellations for top villages of Southern Rhone - “cru” e.g. Chateauneuf du Pape AOC, Gigondas AOC, Cairanne AOC etc

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7
Q

What are the AOC regulations in Southern Rhone, with the exception of Chateaneuf du Pape re blends

A

Grenache-Noir dominant, with Mourvedre and Syrah, along with other permitted varieties (Carignan, Cinsaut)

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8
Q

Cotes du Rhone Villages AOC for red wines

[Yields and grape rule]

A
  1. Max yield = 44 hl/ha

2. Min of 66% of at least 2 out of 3 of the principle varieties, and Grenache must be one of them

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9
Q

Yields for Cotes du Rhone Villages AOC + Named Village red wines?

A

41hl/ha

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10
Q

Max yields in southern rhone crus?

A

35 hl/ha in CNDP

36-38 hl/ha in reds of other villages

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11
Q

Gigondas AOC

[4 points]

A
  1. 600m above sea level
  2. Part-shaded by Dentelles de Montmirail mountains, reducing temp
  3. Cooling effect of the Mistral
  4. RED - Final blend based on principal variety Grenache Noir (at least 50%), and at least one of Syrah or Mourvedre. Good-very good quality
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12
Q

Vacqueyras AOC

[3 points]

A
  1. 440m = diurnal variation but not threatening ripening in cooler years
  2. Small amounts of white and rose made
  3. Final blend (red) based on Grenache Noir (at least 50%) and at least one of Syrah or Mourvedre. Good-very good quality
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13
Q

Vinsobres AOC

[5 points]

A
  1. Most Northerly of Southern Rhone crus
  2. South and South-east facing clopes 200-500m
  3. Exclusively red - Dominated by plantings of Grenache Noir, though more Syrah has been grown recently
  4. Final blend based on Grenache Noir (at least 50%) and at least one of Syrah or Mourvedre. Good-very good quality
  5. Some older plots of Carignan and Cinsaut increasingly valued for their high quality fruit
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14
Q

Syrah [Northern Rhone]

[4 points]

A
  1. Needs tying in to protect from Mistral wind - often individual plants tied to 1 or 2 poles as trellising not possible (+£££)
  2. Susceptible to mites, botrytis bunch rot, also a disease called Syrah decline or disorder = leaves turn red, graft point breaks up and vine dies
  3. Deep Ruby, Med-Pronounced intensity aromas of Violet and plum (red plum in cooler years/sites, black plum in warmer), blackberry with black pepper and herbal notes. Acidity and tannins range from medium - high
  4. (Adds structure, fruit and colour to Southern Rhone Blends)
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15
Q

Rasteau AOC

[4 points]

A
  1. Red wines and VDN
  2. Final Blend = Grenache (at least 50%) and at least one of Syrah or Mourvedre
  3. Low, south-facing slopes (100m), warm enclave protecting from Mistral = ripe, full-bodied wines
  4. Most wine fermented in large vats - concrete especially - matured in large oak. Some higher quality Syrah in small barrels = +£££. Good-Very good quality
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16
Q

Cairanne AOC

[3 points]

A
  1. Mostly red in fruity and approachable style
  2. Final Blend = Grenache (at least 40%) and at least one of syrah and mourvedre.
  3. Small amount of white wine has a high rep for quality
17
Q

Chateauneuf du Pape AOC

[10 points]

A
  1. Min alcohol level of 12.5% without chaptalisation
  2. Red and white allowed - 90% red produced
  3. Principally GSM (red), GB, Clairette, Bourboulenc and Roussane (White). Viognier and Marsanne not permitted
  4. Must be hand picked
  5. No minimum % so single varietal’s can be made e.g. Chateau de Beaucastel’s CNDP Roussane Vieilles Vignes
  6. Limestone, clay, sandstone and sandy. Galets Roules (Large pebbles) retain heat
  7. Avg yields = 30hl/ha
  8. Producers blend across lieux-dits for complexity - Sandy = lighter and finer wines, Galet Roules = more structured wines
  9. Medium Ruby, med (+) to pronounced ripe red plum and blackberry fruit with spice notes and sometimes new oak notes. Medium Acid, High alcohol and tannins vary from Medium (-) - High. Good-outstanding.
  10. Some whites fermented in oak for complexity, mature in tanks or oak barrels, sometimes new oak
18
Q

Lirac AOC

[4 points]

A
  1. Lies across river from CNDP
  2. Mainly red, some rose, some white.
  3. GSM & Cinsaut, together must make up 90% of final blend.
  4. Well-drained, infertile soils and high sunlight hours
19
Q

Tavel AOC

[4 points]

A
  1. SOLELY rose
  2. Final blend = Must include Grenache Noir. No principal varieties can make up more than 60%
  3. Max Yield = 46hl/ha
  4. medium pink-orange, medium-medium (+) strawberry and raspberry fruit, medium (+) to full body and medium alcohol (top end 13.5%). Good to very good
20
Q

General Rules for applying to irrigate in the Rhone Valley?

[3 points]

A
  1. Proof of water stress to vines
  2. No irrigation permitted after veraison
  3. In no circumstance can irrigation be used to exceed max yield allowed by individual AOC’s
21
Q

Name 3 large negociants in The Rhone Valley and 1 in Chateauneuf du Pape

A

Guigal, Jaboulet & Chapoutier

Cellier des Princes

22
Q

What are the top 3 export markets by volume in the Rhone Valley?

A

USA, UK, Belgium

23
Q

Grenache Noir
(Rhone)
[9 points]

A
  1. High Yielding
  2. Needs warm climate
  3. Late-ripening (Autumn rains)
  4. Very suitable to be trained as a bush vine as it grows upright, and likes dry, low fertility soils
  5. Good drought resistance
  6. Prone to Coulure (leading to reduced yields), downy mildew, phomopsis and botrytis bunch rot.
  7. Prone to bacterial necrosis or bacterial blight = kills leaves and shoots and eventually the plant
  8. Grapes accumulate sugar quickly
  9. Pale ruby colour, ripe red fruit (strawberry, red plum, cherry), spicy and herbal notes, high alcohol, low-med tannin and low acidity
24
Q

Mourvedre
(Rhone)
[9 points]

A
  1. Late budding
  2. Late ripening, loves heat. Needs high temps at the end of the season to ripen fully, can be underripe if late summer is not hot
  3. Requires small but regular amounts of water
  4. Best pruned short - cordon system or bush vines
  5. Prone to mites, leafhoppers, sour rot (disease that affects ripening bunches due to insect/bird damage to grapes)
  6. Strongly prone to reduction in the winery, care has to be taken to make sure the must has enough oxygen
  7. Typically aged in oak = ££
  8. Contributes deep ruby colour, intense aromas of blackberries, blueberries and violets, high alcohol and high, firm tannins
    (9. Principle variety in red and rose wines of Bandol AOC and Provence)
25
Q

Cinsaut
(Rhone)
[7 points]

A
  1. Late budding
  2. High yielding - must be restricted for quality
  3. Good drought and heat resistance
  4. Can suffer from chlorosis if grown on soils with excessive lime
  5. Prone to Esca and Eutypa, mites and grape moths
  6. Typically made in a way that preserves it’s fruit flavours (mid-range fermentation temps and aged briefly in stainless steel)
  7. Contributes light ruby colour, medium - medium(+) fresh red fruit (raspberry, red cherry), high alcohol and low-med tannins
26
Q

Marsanne
(Rhone)
[6 points]

A
  1. Late-budding
  2. Vigorous and productive - yields must be kept low for quality
  3. Does best on stony, low fertility soils = slopes in northern rhone
  4. Prone to powdery mildew, Mites, BBR
  5. Medium lemon in colour - sometimes gold. Low intensity honeysuckle, lemon and apricot, oily texture, medium acidity, full bodied and medium-high alcohol
  6. Norhern rhone = varietal or blended with Roussane, Souther Rhone = part of a blend
27
Q

Roussane
(Rhone)
[7 points]

A
  1. Late budding
  2. Low fertility, well-draining soils
  3. Poor resistance to wind, variable in the amount of fruit it produces (coulure)
  4. Susceptible to Powdery mildew, BBR and mites - lowering yields, additional work in vineyard = £££
  5. More difficult to grow that Marsanne
  6. Medium lemon in colour, sometimes gold. Medium - Medium (+) intensity pear and herbal notes, med - med (+) acidity, med-high alcohol
  7. Similar in structure to Marsanne but wines tend to age quicker
28
Q

Grenache Blanc
(Rhone)
[3 points]

A
  1. Relatively early budding (spring frosts not often a problem as it is grown in the south of france and spain = mild)
  2. Good wind resistance
  3. Contributes low intensity ripe green fruit and some floral notes, high alcohol and low acidity (southern rhone blends)
29
Q

General winemaking points in Rhone?

[4 points]

A
  1. Preference for concrete vats for fermentation, small and large wooden vessels for maturation
  2. Grenache Noir prone to oxidation therefore typically fermented and aged in stainless steel or concrete
  3. Syrah prone to reduction - more pumping over, often aged in oak to provide gentle oxidation = £££
  4. Some new french oak barrique, but less prevalent than before
30
Q

Cote Rotie AOC

[8 points]

A
  1. Most Northerly Rhone appellation
  2. Only produces red wines (20% viognier allowed, co-ferment, in reality it’s 0-8%)
  3. East/south-east facing steep slopes, rapid drainage and poor, stony soils
  4. Work by hand necessary, erosion is a constant problem = ££
  5. Vines trained single or double guyot, tied to one or 2 poles - “echalas”
  6. Typically very good to oustanding
  7. Rootstock 3309, relatively productive. Planting densities 10,000 vines per ha - creates competition, reducing yields
  8. Warm fermentation temps typical, maturation in either barriques or 500-600L being favoured for less overt oak
  9. Stylistically - pronounced aromas that are typically softer and less full-bodied than the wines of other top appellations
31
Q

Saint-Joseph AOC

[5 points]

A
  1. 30 mile appellation that runs from Condrieu to Cornas
  2. Nearly 90% wines are red
  3. Max yield = 40hl/ha
  4. Stainless steel and large wooden tanks are most common fermentation vessels, ageing generally large wood tanks or large barrels
  5. Very Good-outstanding quality
32
Q

Hermitage AOC

[9 Points]

A
  1. 2/3 red, 1/3 white
  2. Appellation is on a south-facing slope = good sunlight, protection from cold winds.
  3. Thin, stony soils - erosion is a constant problem
  4. Most famous climats for syrah are on the west end of the hill (highest temps), namely Le Meal.
  5. Yields are 40hl/ha (45hl/ha for whites) - seldom achieved.
  6. Winemaking - some stem inclusion (ripe), warm temps = max extraction, lengthy oak ageing (12-18 months). Sometimes proportion of new oak.
  7. Whites = blend of Marsanne with some roussanne or just pure marsanne. Fermentation in old wooden VATs, new or old oak barrels, stainless steel. Maturation in oak, majority new, or stainless steel. Typically aged on then lees for 10-12 months
  8. Holdings dominated by negocient houses Chapoutier and Jaboulet, significant holdings owned by Jean Louis Chave
  9. Reds are a model of the world’s most structured and long-lived Syrah. Very good to oustanding
33
Q

Crozes-Hermitage AOC

[7 points]

A
  1. Largest Northern Rhone Appellation
  2. North has a continental climate, with marked Alpine influences, strong influence from Mistral
  3. Southern sector more temperate but heavy rainfall in the late autumn and through winter
  4. Soils are deeper and more fertile than in Hermitage = lower concentration
  5. Max yield = 45hl/ha
  6. Destemming is widely practiced, concrete tanks or stainless steel, maturation in these or large oak vessels
  7. Early drinking with Medium tannin, good-very good quality
34
Q

Cornas AOC

[7 points]

A
  1. 100% Syrah
  2. Most southerly northern rhone for red wine
  3. South and east facing amphitheatre, some steep slopes
  4. Warm, mediterranean climate, protection from cold winds, good aspect = first syrah to be picked in rhone valley
  5. Max yield = 40hl/ha
  6. Trend is back toward robust and long-lived wines
  7. very good-outstanding
35
Q

Saint Peray AOC

[6 points]

A
  1. Most southerly of Northern Rhone, slightly cooler climate than neighbours
  2. Devoted to white wines - limestone and granitic soils ( (water holding and drainage)
  3. Mainly Marsanne, some roussanne
  4. Max yield - 45 hl/ha
  5. Higher quality aged on lees 10-12 months
  6. Good - very good

WSET Dip D3 (13 decks)

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