The Rhone Valley overview Flashcards
1
Q
Difference in climate between northern and southern Rhone
A
- north is continental (cold winters, warm summers, adequate rain mainly autumn and winter)
- steep valley, vineyards on banks near River
- some protection from Mistral
- south Mediterranean (mild winters, very warm summers, dry, enough rain for grape-growing - drought an increasing issue)
- much flatter, vineyards spread out, less protection from Mistral, more bush vines
2
Q
what volume and percentage of wines produced in the Rhone Valley are IGP and what AOC?
A
- total volume (2017) 3.6m hL
- 2.5m AOC (70%)
- 1.1m IGP (30%
3
Q
- within the 2.5m hL of AOC Rhones produced, what percentage are
- CDR
- CDR Villages
- southern Rhone Crus
- northern Rhone Crus
- and other Rhone AOCs?
A
- CDR 47%
- CDR Villages 12%
- southern Rhone Crus 11%
- northern Rhone Crus 6%
- and other Rhone AOCs 24%
4
Q
how much wine in the Rhone is Cotes du Rhone AOC or Cotes du Rhone Villages AOC?
A
60%
5
Q
red, white and rosé percentages of wine produced in the Rhone
A
- red 80%
- white 7%
- rosé 13%
6
Q
flavour profile of Syrah in Rhone
A
- deep ruby
- med/pronounced violets, red/black plums (depending on temperature of vintage/site), blackberry, black pepper, herbs (cooked meats)
- med/high acids
- med/high tannins
- adds structure, fruit and colour to southern Rhone blends
7
Q
flavour profile of Mourvedre (in Rhone)
A
- almost always part of blend, contributes
- deep ruby
- intense aromas of blackberries, blueberries and violets, herbs (thyme) black pepper, meat
- high alcohol
- high, firm tannins (nicknamed Etrangle-Chien, “the dog strangler” - as small thick-skinned black berries make v high tannins)
8
Q
viticulture of Mourvedre in Rhone
A
- late budding, late ripening - needs high temps at end of season to fully ripen (so unripe in cool years)
- requires small, regular water (eg deep calcareous soils)
- best pruned short, either cordon or bush vine
- low yields
- prone to mites, leafhoppers, sour rot (after bird/insect eat/ damage ripe grapes so fungus)
- in winery prone to reduction - must have access to O2, so aged in old oak (adds a bit to cost)
9
Q
vitculture of Syrah in Rhone
A
- vigorous so 10000 vines p ha to reduce yields, create competition, max yield 40hL/ha
- propagation by mass selection, rootstock 3309 preferred (good depth of colour)
- doesn’t like wind: often tied to 1 or 2 poles to protect from Mistral if steepness prevents trellising
- mites, botrytis bunch rot, “Syrah decline/ disorder” (leaves turn red, graft point breaks, vine dies)
- late-budding, mid-ripening
10
Q
viticulture of Grenache Noir (in Rhone)
A
- high yielding, so best on dry, poor soils, pruned short to contain vigour, often as bush vine, as it grows upright
- ripens late (autumn rains), needs warm climate to ripen
- good drought resistance, but coulure (reduces yields)
- fungal: downy mildew, phomopsis, botyrtis bunch rot
- bacterial necrosis/blight kills leaves, shoots then vine
- plant only disease-free stock, clean pruning tools
- grapes can accumulate sugar quickly (can be issue in dry wines, but good for Vin Doux Naturel).
11
Q
viticulture of Cinsault
A
- late-budding, high yielding, good drought/heat resist
- to get quality must restrict yields
- if soils limey, gets chlorosis,
- esca, eutypa, mites and grape moths
12
Q
flavour profile of Cinsault (southern Rhone)
A
- usually made in way to preserve its fruit flavours (mid-range fermentation, brief age in stainless steel) and typically small part of blend in southern Rhone
- contributes light ruby, med-med(+) intensity frsh red fruits (raspberry, red cherry), high alcohol, low to med tannins
- the lifted aromas most prominent in first year, so v good in rosés and early drinking reds
13
Q
Flavour profile of Viognier
A
- A rich, oily white, originated in the Northern Rhône, (up to 20% in red Cote Rotie) also California, Australia
- Medium lemon colour
- Pronounced honeysuckle (rose), apricot, peach (mango)
- Med to high alcohol (13.5-15%)
- Low acidity
- Can be in oak to deliver Chardonnay-like richness
14
Q
Viticulture of Viognier in northern Rhone
A
- Early budding (spring frost)
- Poor flowering/ coulure reduces crop (yields low/unpredictable)
- Judging picking crucial
- fruit must be fully ripe for pronounced aromas
- if too ripe, lose flavour/ acidity, rapid sugar gain (so wines unbalanced and lack flavour)
- In N Rhone grown on trellis/poles to prevent wind damage
15
Q
flavour profile of Marsanne in Rhone
A
- A primary blending grape in white Rhône blends that incl Roussanne, Grenache Blanc, Viognier.
- N Rhone single varietal or blend with Roussanne
- S Rhone, blended.
- colour: medium lemon, sometimes gold
- Light intensity honeysuckle, acacia, lemon, apricot, mandarin, beeswax,
- Oily texture, full bodied
- Medium acidity
- Med to high alcohol
16
Q
viticulture of Marsanne in Rhone
A
- Late budding white (avoids spring frosts)
- Vigorous/productive: to get quality need low yields
- best stony, low fertility soils (N Rhone slopes)
- Prone to:
- powdery mildew
- mites
- botyritis bunch rot
17
Q
one slide on Bourboulenc (in southern Rhone)
A
- late ripening white grape with loose bunches and thick skins, so disease resistant (esp to bunch rot) enabling late ripening
- grows well in warm, dry locations (ideal southern Rhone)
- contributes lemon flavour, medium(+) acidity and medium alcohol in white blends
18
Q
flavour profile of Roussanne
A
- Full-bodied white mostly in South France, blended with Grenache Blanc, Marsanne (and Viognier)
- With Marsanne & Viognier only white allowed in N Rhone
- Med lemon, sometimes gold
- med/med+ intensity pear, herbal notes, chamomile/floral tea (cool climate), honey, Meyer (sweet) lemon, apricot (warm climate)
- Also found in US, Aust, S Africa
19
Q
viticulture of Roussanne
A
- Late budding, grows best on low fertile, drained soils
- Careful site selection: poor wind resistance
- Coulure (variable yields)
- very prone to powdery mildew, botyrtis bunch rot, mites
- lower yields, extra work/ cost
- rarer in Rhone - similar to Marsanne, but trickier to grow and ages quicker
- normally blended (though singles made)
- with Marsanne in N Rhone
- with Clairette & Grenache blanc in S Rhone
20
Q
one slide on Clairette (in southern Rhone)
A
- vigorous, likes low fertile, dry soils (ideal south Rhone)
- vigour limited by pruning short/removing excess buds
- upright like Grenache, so wind resistant w/o stakes
- ripens late (autumn rains), oxidises easily like Grenache, so handle protectively
- white blends - adds freshness, fruit
- white flowers, fennel, apple, grapefruit
- high alcohol
- low to med(-) acidity
21
Q
wine-making process of Cru level red wines in the Rhone Valley
A
- hand-picked, small crates, unbroken bunches
- either de-stemmed/chilled/ cold-soaked 1-3 days to extract colour or whole/partial de-stem, vinified to promote lifted aromatics
- ferment: stainless steel/ large concrete/ open top wood
- cultured or ambient yeasts
- warm temp for max extraction colour, flavour, tannin
- post ferment 20-30 days maceration on skins full extraction: punch downs, pump-overs or rack and return
- maturation 12-24 mths
- large oak Grenache (oxidation),
- small barrels Syrah, Mouvedre (20-30% new)
22
Q
wine-making process of inexpensive high volume red wines in the Rhone Valley
A
- machine harvest, quick to avoid bacteria those crushed
- or hand-pick, carbonic maceration to enhance intensity colour/fruit for low tannins for early drinking
- large producers flash détente/ thermovinification to process large volumes quickly
- cultured yeasts for quick, reliable ferment to dryness
- ferment mid-range temps to retain fruit
- short post maceration on skins for light tannin extract
- age 4-6 mths in stainless steel for early release
23
Q
why is rosé wine-making in the Rhone (eg Tavel) not strictly saignée?
A
because all of the juice is extracted to be made into rosé
(saignée is a by-product of concentrating what will become a red wine)
24
Q
rosé winemaking in the Rhone
A
- typically a short, cold maceration on the skins for 12-48 hours, before pressing the grapes and then making fermenting and completing as for white wines.
- the length of maceration varies for the required depth of colour, flavour intensity and light tannins
- typcially aged in large oak/concrete vats or stainless steel
- some might use small, old oak barrels for top wines to add texture.
25
white wine making in the Rhone
* mainly mid-fermentation temperatures to retain fruit
* sometimes avoid malo to retain natural acidity
* most aged in large old, oak or stainless steel
* lees-stirring is sometimes avoided as the white Rhone varieties have a natural full-body, but some do for a yet fuller-bodied style (eg Chapoutier's Hermitage Blanc
* some are matured in oak for added layer of complexity
* a few ferment in oak for better fruit-oak integration
* both ferment/mature in small oak adds cost
26
wine business in the Rhone
* major cos/ large negociants based in north, but operate across region eg Guigal, Jaboulet, Chapoutier
* co-ops much more important in south eg Cellier des Princes (based in CNDP), but Cave de Tain in Tain L'Hermitage sells 40% of all Crozes-Hermitage AOC
* 33% supermarkets, 25% specialist 7% discounters
* 35% exported (and growing), top 3 UK, Belgium, US
* as wine value rises more growers bottling own eg Cote Rotie over 50 growers bottling own
* small en primeur/ investment market for top Cote Rotie, Hermitage and Chateauneuf-du-Pape.
27
what effect has climate change on France's AOC's irrigation laws?
* general prohibition of irrigation for AOC wines amended so AOCs may apply for permission to irrigate under strict conditions
* proof of water stress to vines is required
* no irrigation after véraison
* irrigation must never be used to exceed the maximum yield allowed by the individual AOCs
28
describe the hierarchy of appellations in the southern Rhone
* Cotes du Rhone AOC is vast area covering all vineyard in Rhone which doesn't have an alternative appellation
* Cotes du Rhones Villages AOC better vineyards in this area, lower max yields (45hL/ha v 51hL/ha), higher % of principal grapes (66% must be Grenache Noir (at least 30%), Mourvedre and Syrah). 95 villages at this level.
* 20 of these can add their name to appellation eg C du R Villages AOC Séguret or St-Gervais. Max yields 42hL/ha
* very top villages known as cru have own appellation eg Chateauneuf-du-Pape AOC, Gigondas AOC
29
AOC regulations on wines in southern Rhone
(covers north too, but they use their own more valuable AOCs)
* max yields red, white and rosé 51hL/ha
* principal black grapes:
* Grenache Noir (min 30% of volume of final blend)
* Mourvedre, Syrah (together must be min 20%)
* all three together must be min 60% final blend
* other permitted grapes: Carignan, Cinsault + locals
* principal white grapes (must make 80% of final blend)
* Bourboulenc, Clairette, Grenache Blanc, Marsanne, Roussanne, Viognier
* others: Piquepoul Blanc + locals
30
most crus in the southern Rhone require a minimum of 50% Grenache and at least Syrah or Mourvedre in the final wine, but which differ?
* Cairanne (min 40% Grenache)
* Beaume-de-Venise AOC (Grenache & Syrah together must make up 50%)
* Chateauneuf-du-Pape AOC has no stipulation of principal grapes or minimum percentages
* Ventoux AOC principle varieties include Carignan and Cinsault together with GSM must make at least 50%)
* Lirac AOC principle varieties GSM + Cinsault together must make at least **90%**)
* Tavel only rosés 12 principles, must incl Grenache Noir
31
what are the permitted grape varieties and percentages required in Chateauneuf-du-Pape?
* 13 (18 if you count the colour variants of 5 of them)
* BUT no Viognier or Marsanne!
* no percentage requirements, so you can have single varietals (eg Beaucastel CNDP Roussanne VV)
32
the maximum yields for Cotes du Rhones AOC are 51hL/ha. What are they for
## Footnote
i) Cotes du Rhones Villages AOC
ii) Cotes du Rhones Villages + named village AOC
iii) Chateauneuf-du Pape
iv) the rest of the Crus?
1. Cotes du Rhones Villages AOC 44hL/ha
2. Cotes du Rhones Villages + named village AOC 41hL/ha
3. Chateauneuf-du Pape 35hL/ha
4. the rest of the Cru villages 36-38hL/ha
33
why can Gigondas produce very good quality wines and what is the main risk to quality?
* vineyards up to 600m
* part shaded by Dentelles de Montmirail mountains, which reduces the morning temperature, extending period of maturation and increasing flavour
* Mistral also helps to cool
* main risk is Grenache (min 50%) in hotter climate has resulted in wines of high alcohol
34
what differs Vacqueyras AOC from Gigondas AOC?
* not much
* slightly lower vineyards (up to 440m)
* gives diurnal variation without threatening ripeness
35
one slide on Vinsobres AOC
* promoted 2006, most north of south Rhone crus,
* only reds, dominated by Grenache but planting more Syrah to give flavour intensity, structure & colour
* as common in area, some older Carignan, Cinsault
* s and s-e facing slope 200-500m, good sunlight interception, good drainage, some shelter from Mistral
* higher cooler, lengthening ripening/ favour intensity
* typically good to v good, mainly mid-priced
36
what about Chateauneuf-du-Pape is historic?
* 14thC original name/fame as Pope's summer residence, when papacy relocated to nearby Avignon
* 1923 Baron du Roy of Ch Fortia drew up set of rules to protect the name from being used by others outside the region; approved in 1936; became the prototype for first AOC in France
* delimited area for grapes being grown
* use of 13 (18) grapes
* minimum 12.5% abv without chaptalisation (challenging back then)
37
the soils and their effects in Chateauneuf-du-Pape
* large (3000 ha) AOC includes, limestone, clay, sandstone and sandy soils
* clay v useful for water retention as summers dry
* low fertility, fast draining soils reduce vegatative growth, so smaller crops of ripe grapes
* large pebbles (galets) radiated heat at night, aid ripening, but climate change now gives high sugar
* belief sandy soils lighter/finer, galets more structured
* producers often blend across lieux-dits and soil types for added complexity and viable volumes
38
which white grapes are surprisingly not permitted in Chateauneuf-du-Pape AOC?
Marsanne and Viognier
39
can you machine harvest in Chateauneuf-du-Pape AOC?
no
grapes must be picked by hand
40
flavour profile of red Chateauneuf-du-Pape
* medium ruby
* medium (+) to pronounced intensity of ripe red plum and balckberry fruit, spice, herbs, sometimes new oak notes
* medium acidity
* high alcohol
* tannins vary from medium(-) to high depending on varietal mix, winemaking style and vintage
* range from good to outstanding, mid to super premium
41
Tavel is unique in the Rhone Valley, why?
it only makes rosé
42
one slide on Tavel AOC
* only makes rosé, from 12 principal black and white grapes, the final blend must include Grenache Noir
* no one grape can be more than 60%
* max yield 46hL/ha
* medium intensity pink/orange (much darker than normal rosés), medium to med(+) strawberry & raspberry fruit, med(+) to full body, at the top end of medium alcohol
* good to v good in quality, mid to premium priced
* used to be seen as France's best rosé and excellent with food; now Provence challenges. Some paler styles made, but classic style is deeper pink.
43
identify and describe the newest southern Rhone AOC
* Cairanne AOC, created in 2015
* not as steep as Gigondas or warm as Rasteau next door
* mainly reds in approachable style
* only 40% Grenache Noir must be in final blend and at least one Syrah/Mourvedre
* small amount of high quality white
44
one silde on Rasteau AOC
* it's vines are planted on low (100m) south-facing slopes in a warm enclave, sheltered from the Mistral
* results in ripe, full-bodied wines
* as elswehere in warmer areas of France, irrigation allowed within limits set
* fermentation in concrete, matured in old oak
* some high quality Syrah aged in small barrels (cost)
* good to v good, mid to premium
* also well known for vin doux naturel
45
the four largest of the 7 satellite appellations that surround the main Cote du Rhone growing area of the southern Rhone
* **Ventoux DOC** (s-e Rhone 450m on s and w slopes high Mont Ventoux, cooling/ altitude, airflow down on vines. incl Carignan & Cinsault with GSM, so more blends poss. Allows 60 hL/ha (light) exports 25%, co-ops important, Dom de Fondreche leading new wave winemakers
* **Costieres de Nimes AOC** (s-w limit of Rhone/ east Langudoc. s-w slopes, breezes from Med, small estates replacing co-ops. max 60hL/ah)
* **Luberon AOC** - gentle slopes/ flat borders Provence
* **Grignan-les-Adhémar AOC** (north, slightly lighter style)
46
what are the 3rd and 5th most grown grape varieties in the Gard (home to Costieres de Nimes AOC?)
* Merlot and Cabernet-Sauvignon
* made into IGP wines
