US - California Flashcards
1) Roughly, how many AVA’s are there in California?
2) AVA’s are grouped in how many regions?
1) Roughly 140 AVA’s
2) 5 regions: North Coast, Central Coast, Inland Vineyards (including Central Valley), Sierra Foothills and Southern California.
What’s the climate in California?
What are the 3 key climatic influencers in California? Explain
California has a moderate to warm Mediterranean climate.
1) Cold Pacific Ocean: a combination of the California current and upwelling make the West Coast cooler than the East Coast; vineyards without exposure to the Pacific influences due to mountain protection can be warm, even hot.
2) Range of mountains that run along the length of the State; altitude here is more important than latittude; coastal ranges provide some protection from the ocean, the gaps created by rivers mean that this influence can reach further inland; when air over land warms up and rises, it draws in cooler oceanic air, creating a high diurnal range, cooling the vineyards, reducing the risk of diseases and creating fog.
3) Altitude can also be an influencer; although the temps are cooler higher up, if the vineyard is above the fog line it’ll receive longer hours of sunshine, resulting in riper fruit with deeper colour and more tannins.
1) After 1990’s, vineyard management has changed in California; explain what’s changed and the reasons
The changes since 1990’s have happened due to 3 factors:
A) presence of phylloxera
B) presence of Pearce’s disease
C) better understanding of vineyard management
Many vineyards changed from a uniform way of planting / training (low density / high yielding, normally replacement cane/cordon) to a variety of training an trellising systems as well as planting materials; much more focus has been given to precision viticulture.
With regards the growing environment in California, what are the pros & cons on the following: labour shortage, low level of rainfall, sustainability, organic certification and other weather hazards?
1) Labour shortage with new federal immigration laws.
A) pro: mechanisation reduces cost of production where topography allows it
B) con: where mechanisation is not possible, labour costs will rise (better salary to keep employees)
2) Low level of rainfall has increased in recent years
A) pro: reduced vine vigour, producing more concentrated fruit; reduced risk of fungal diseases.
B) con: drought has become an issue, leading to irrigation, which leads to water supplies decreasing (dispute between agricultural business and locals lead to the enforcement of water management)
3) Pierce’s disease (sharpshooters) is a constant threat.
4) Other weather hazards: spring frost; warm dry weather make wild fires a serious threat.
5) Sustainable grape growing and winemaking is a key focus: approx 75% of production comes from wineries certified for sustainability.
6) Organic certification is less common as in US, to be labelled “Organic” SO2 cannot be added; more wines are labelled “certified organic grapes”.
Describe general style, overall viti and vini aspects of Cab Sav production in Cali (general terms)
1) Cab Sav: styles vary and site is influential: cooler sites - fresher blackfruit aromas, herbal flavours, lower alc, less body.
2) Green harvest and longer “hang times” lead to great concentration, riper flavours and higher alc
3) All but the more inexpensive specimens are aged in oak.
4) High percentage of French oak, with shorter maturation times are more the norm, focusing on fruit x oak balance
5) Often blended with small proportions of Bordeaux varieties.
6) Produces many of the more prestigious / expensive wines in Cali
Describe general style, overall viti and vini aspects of Pinot Noir production in Cali (general terms).
1) Plantings have grown rapidity in the last 20-30 years.
2) Premium and super-premium wines come form cooler sites (coastal influence or altitude)
3) Styles: range from med(+) acid, med body / alc, fresher fruit character with red fruit notes (cherry & raspberry) to those with greater body & alc, med to med(+) acid, riper fruit / jammy character with black fruit notes
4) Fruit is being picked earlier than in past
5) Whole bunch / stem inclusion for added complexity and tannins
6) Use of NFO is common.
Describe general style, overall viti and vini aspects of Zinfandel production in Cali (general terms)
1) Signature variety of Cali
2) Considerable plantings of old-vines (some older than 100y)
3) Prone to uneven ripening, leading to fresh character along with jammy character.
4) Premium Zinfandel has often a med(+) acid, med to full body, ripe med(+) tannins and flavours that range from raspberry to blueberry and blackberry.
5) American oak is often used for maturation
6) From Central Valley, normally made into White Zinfandel, rose in style, with interrupted fermentation and medium dry.
Describe general style, overall viti and vini aspects of Merlot production in Cali (general terms)
1) Incredibly popular in the 1900’s and 200’s
2) Plantings have declined.
3) Most wines are inexpensive to mid-priced, with plummy flavours, med acid and tannins.
4) More premium wines are produced in more moderate areas, with higher acid & tannins, fresher fruit character and more complexity
Describe general style, overall viti and vini aspects of Syrah production in Cali (general terms)
1) Risen in popularity in recent years
2) It does bestin areas with some cooling influence
3) Produces wines with med to med(+) body, med(+) acid and tannins, fresh plum, blackberries and spice flavours.
Describe general style, overall viti and vini aspects of Chardonnay production in Cali (general terms)
1) Full spectrum of styles, depending on climate, winemaking and price.
2) Sites specialised in Chard: near the coast, with some coastal influence, or altitude.
3) Some Premium wines are med(+) to full body, pronounce aromas of peach & pineapple, secondary aromas from MLF and new oak.
4) More recently a fresher, leaner style is being produced with less-ripe fruit character (citrus) and less overt oak
5) Sometimes lees contact will be used to give a struck match character to the wine (volatile sulfur compounds)
Describe general style, overall viti and vini aspects of Pinot Gris production in Cali (general terms)
1) Plantings have increased in the last 2 decades
2) Dry, fruity style (peach, melon, pear)
3) There exceptions that have been treated in oak.
Describe general style, overall viti and vini aspects of Colombard production in Cali (general terms)
Quite neutral, used in the production of simple wines, often labelled as “fruity white” or “dry white”.
Describe general style, overall viti and vini aspects of Sauvignon Blanc production in Cali (general terms)
1) Generally used in the production of dry, fruity style of wine, normally stainless steel fermented.
2) Some producers will ferment / age Sav Blanc in oak, adding greater body & texture and toasted aromas.
