WSET4 Southern Rhone Flashcards

Question

What is the maximum yield under the Côtes-du-Rhône-Villages appellation?

Answer 1

45 hectoliter per hectare

Answer 2

Yields are officially restricted to a base rate of just 35 hl/ha (2 tons/acre) This basic output can, for a determined harvest, on proposal of the federation of the producers of wines of Châteauneuf-of-Pape and taking into account the quality and of the quantity of this harvest, be lowered or increased, but can never be more than 42 hectolitres per hectare of vines in production râpé included.

Answer 3

Vines are allowed to be irrigated no more than twice a year. However, irrigation is only allowed when a vintages is clearly suffering due to a severe drought. If a property wishes to irrigate due to drought, they must apply for permission from the INAO. Any watering must take place before August 15.

Answer 4

Today 18 varieties are authorized, without distinction between red and white wines. The base form 13 varieties, being Grenache, Syrah, Mourvèdre, Cinsault, Clairette, vaccarèse, Bourboulenc, Roussanne, Counoise, Muscardin, Picpoul, Picardan and Terret noir. An additional 5 mutations were added to the regulations.

Answer 5

Viognier Marsanne

Answer 6

The vine density must not be less than 2,500 vines per hectare and cannot exceed 3,000 vines per hectare. Vines must be at least 4 years of age to be included in the wine.

Answer 7

No chaptalisation Exclusive handharvesting, machine harvesting is strictly forbidden Grapes must be hand sorted Permission to use of special bottles embossed with the papal arms below the neck, with the words Châteauneuf-du-Pape Control No rosé wines

Answer 8

A wine made from the discarded grapes after the obligatory handsorting. The percentage of grapes removed varies from 5 to 20% depending on the year. The grapes that don’t make the cut are vinified apart to make the ‘rapé’ which can, at best, be sold as a Table Wine.

Answer 9

Low maximum yield of 35 hl/ha High minimum alcohol strength of 12,5% Compulsory triage to eliminate imperfect grapes

Answer 10

Red and Rose

Answer 11

A maximum of 80% of Grenache, a minimum of 15% Syrah a/o Mourvèdre and a maximum of 10% of from the other Rhône varietals (minus Carignan).

Answer 12

The main variety used is Grenache Noir (at least 50%), followed by Syrah and Mourvèdre (at least 20%). Other Côtes-du-Rhône varieties may be used up to a maximum of 10%. N.B. Carignan, formerly forbidden, has recently been authorized.

Answer 13

The diversity of the soil coupled with the appellation’s Mediterranean climate enables a range of grape varieties to express their full personality. Thus, Grenache Noir, Syrah, Mourvèdre, and Cinsault thrive on the clay plateaus with their large pebbles, where their strength is developed in well structured red wines. The Grenache Noir, Syrah, and Cinsault used in the Lirac rosés are grown in sands that also provide their roundness. Finally, white grape varieties such as Grenache Blanc, Bourboulenc, Roussanne, and Claierette, mixed with small quantities of Picpoul, Marsanne, or Viognier, bless the arid scrubland from which they draw their elegance, finesse, and aromatic complexity. Lirac red wines have a deep ruby colour and breathe aromas of red fruits, black fruits, scrubland, and spices. As they age, they develop aromas of leather, liquorice, truffles, and cocoa. Balanced wines, in the mouth they blend strong tannins with characteristic body. They can be aged significantly. The rosé wines are of an intense, deep colour. The nose is seduced with strawberry, raspberry, and red fruits. Smooth yet dynamic, they are full-bodied with the fresh finish, and produce pleasantly intense aromas. The clear, bright, white wines produce floral and fruity notes: acacia, lime, or fennel mix with peaches, apples, and tropical fruits. Over time, they mature into honey and scrubland. Delicate and refined in the mouth, they produce a wonderfully fresh finish.

Answer 14

Lirac is one of the rare crus to be available in all three colours.

Answer 15

42 hectoliter per hectare

Answer 16

A large number of grape varieties are authorized for this appellation, but no individual variety may exceed 60% of a vineyard. Nevertheless, Grenache is the base of Tavel wine. All varieties of Grenache (red, white, grey) together make up between 30% and 60% of planting. Free-run and press wine are assembled before fermentation (correction: The percentage of each of the main grape varieties is equal to or below 60% of the planting. They are Cinsault, Bourboulenc, Clairette (pink and white), Mourvèdre, Picpoul (black, white, grey), and Syrah. The percentage of each of the accompanying grape varieties is equal to or below 10% of the planting: Carignan (white and black) and Calitor Noir. The rosé colouring of these wines can be expressed as either salmon or deep ruby pink. The complex nose of summer fruits evolves into smooth notes of pitted fruits and almonds, while the full, rounded mouth unveils a splendid aromatic ensemble supported by hints of spice.

Answer 17

Tavel wines are only available in rosé, the AOC is the only appellation in the Rhône valley to produce nothing but rosé wine.

Answer 18

48 hectoliter per hectare

Answer 19

The appellation’s terms of reference require that Luberon wines be made from blends of several grape varieties. The reds and rosés are composed of Syrah and Grenache noir, supplemented by Mourvèdre and Cinsault. Luberon reds are well-rounded, easy-drinking and full of fruit, with flavours of blackcurrant, blackberry and raspberry. Some vintages have peppery notes, but without any loss of the freshness that distinguishes the appellation. The delightfully fresh rosés come in an attractive range of colours, from the palest to the most shocking pink. On the palate, they exhibit typical red-berry-fruit flavours (strawberry, gooseberry) and in some cases more exotic notes. The white wines are made from Grenache blanc, Clairette blanche, Vermentino, Bourboulenc, Roussanne, Marsanne, Ugni blanc and Viognier. Blends of these grapes impart both vivacity and elegance to the vines concerned. They exhibit a fine palette of flavours, ranging from grapefruit to peach in the case of the fruitier wines, from honey to toast for the more complex vintages.

Answer 20

The appellation’s red and rosé wines are made mainly from the following grape varieties: Grenache noir, Syrah, Cinsault, Mourvèdre and Carignan. Secondary varieties - Bourboulenc, Clairette, Counoise, Grenache blanc, Marsanne, Marsellan, Picpoul noir, Roussanne, Vermentino and Viognier - are permitted, but may not exceed 20% of the blend. In particular, Marsellan and Vermentino may not account for more than 10%. On the palate, Ventoux reds exhibit notes of red-berry fruits, blackcurrant or blackberry, and sometimes the more complex flavours of vanilla and liquorice. They are pleasingly dense in the mouth and have a lingering aftertaste.Made from blends of Grenache, Syrah, Mourvèdre, Cinsault and Carignan, Ventoux rosés are surfing the new wave of easy-drinking wines that can be drunk throughout a meal.The main varieties that go into the region’s white wines are Bourboulenc, Clairette, Grenache blanc and Roussanne, with Marsanne, Vermentino and Viognier playing a secondary role. They may not account for more than 10% of the mix.

Answer 21

Most Costières de Nîmes wines are red (55%), though the area also produces rosés (35%) and whites (10%). The blends permitted by the AOC terms of reference give the wines a decidedly ripe-fruit character, with a smooth tannic structure and good fresh finish. In the case of the reds and rosés, Grenache, Syrah and Mourvèdre must together account for at least 60% of the mix, the remainder consisting of Carignan and Cinsault. Where rosés are concerned, the appellation’s white grape varieties may also be included, to a maximum of 10%. The whites, which are fruity and substantial, are made from Grenache blanc, Roussanne and Marsanne, with some addition of Bourboulenc, Clairette, Vermentino and Viognier. The minimum permitted alcohol content is 11.5% by volume.

Answer 22

The appellation’s wines benefit from implementation of the Costières de Nîmes Landscape and Environmental Charter, an innovative concept to protect and promote wine-growing areas*. Among the measures already undertaken are a 'Sustainable Viticulture' charter of good practice appended to the AOC’s terms of reference, an assessment of the vineyards’ biodiversity, the creation of themed short-stay packages, and the waymarking of paths offering outstanding views of the countryside. And, each spring, a special event (Les Vignes Toquées) is held involving a gastronomic tour of the vineyards. Yet another reason to get out and explore the area!

Answer 23

The Rhône Valley flattens out as it heads closer to the sea, meaning rolling hills with scrub (‘garrique’) interspersed with vineyards.

Answer 24

Warm Mediterranean climate Nourished by the cleansing Mistral wind, the vineyard enjoys an exceptional climate with four distinct seasons: two dry seasons — one short in winter and a longer one in summer — and two rainy seasons — one in autumn with very high rainfall, and another in spring. Summer is hot and dry, owing to climbing subtropical anticyclones, interspersed with sometimes violent storms. Winters are mild. Precipitation is infrequent and snow is rare.

Answer 25

The Mistral winds It is a violent, cold, north or northwest wind that accelerates when it passes through the valleys of the Rhône and the Durance Rivers to the coast of the Mediterranean around the Camargue region. It produces sustained winds often exceeding 66 km/h, sometimes reaching 185 km/h. It is most common in the winter and spring, and strongest in the transition between the two seasons. It sometimes lasts only one or two days, frequently lasts several days, and sometimes lasts more than a week.

Answer 26

It drives off clouds, making the warm climate, and dries the vineyards after rainfall, thus preventing mold and mildew.

Answer 27

The driest area in the Côtes-du-Rhône. The prevalent wind is the Mistral, and each year sees around 2800 hours of sunshine, with the heat being stored by the rocks during the day and radiated at night.

Answer 28

By 2013, the Châteauneuf-du-Pape appellation comprised ±3,200 ha of relatively flat vineyards at varying elevations and expositions above the river in Châteauneuf-du-Pape and the neighbouring communes of Bédarrides, Courthézon, Orange, and Sorgues. The terroir of this AOC is made up of three kinds of soil. On a base of clean white urgonian limestone deposits lie sediments of sands and red clay, and the Rhône then forms pebbles from quartzite and silica from the Alps. Soils in Châteauneuf-du-Pape are more varied than this, however (see soil map in Johnson and Robinson, 2013), and those at the celebrated Château Rayas, for example, are sandy calcareous without a galet in sight. On south-facing slopes, any reradiated night-time heat could well be too much, so, on very pebbly ground, the best vineyards may face at least partly north to moderate this.

Answer 29

Galets roulés The terrain is traditionally characterized by the large pebbles, or galets, some of them several inches across, which cover many of the more photographed vineyards, supposedly retaining heat and speeding the ripening process of the traditionally low-trained gobelet vines.

Answer 30

The Dentelles de Montmirail, a small range of mountains that divide the appellation into 2 distinct areas: one with a cooler and one with a hotter climate.

Answer 31

This is arguably France’s appellation most evidently affected by climate change and musts can sometimes reach nearly 17% potential alcohol. The high summer heat coupled with a lack of moisture can actually block the grapes, especially the Grenache from developing full, phenolic ripeness, even when sugars continue to develop, which can lead to wines very high in alcohol.

Answer 32

Mediterranean, it boasts an incredible asset: the Mistral cleanses the vineyard. It protects the vines from a number of fungal diseases and removes parasitic insects. Rain comes in well marked seasons, and temperatures soar during the summer.

Answer 33

At the foot of the Dentelles de Montmirail, the westernmost part of the Massif des Baronnies, the terroir of this appellation is composed of alluvial soils and glacial terraces of Riss glaciation. The soil is sandy-clay with banks of pebbles on the terraces of the Ouvèze.

Answer 34

The climate here is purely Mediterranean. The Lirac vineyards boast exceptional exposure to the sun, with 2700 hours per year. The average annual temperature is around 14°C

Answer 35

At the two ends of the AOC area - mainly in Lirac - the vineyard is planted on the Gard’s limestone plateaus that are covered with a film of red clay and pebbles. Well drained, this terroir produces strong wines with solid tannins and a significant potential for ageing. In the centre, like around Saint-Laurent-des-Arbres, the vineyard is formed of the ancient alluvial terraces of the Rhône, made up of quartz pebbles and red clay carried down from the Alps, all atop a bed of sand. These precious terraces are from the same geological age (quaternary era) as Châteaunef-du-Pape. Finally, the terraces’ slopes give rise to sand laced with small pebbles from various landslides. This describes the terroir of Saint-Geniès-de-Comolas, where the red wines are finer and contain less tannin.

Answer 36

The climate has a Mediterranean influence and receives lower rainfall, on average 2700 hours of sun per year, and the Mistral is the prevailing wind.

Answer 37

Tavel winemaking country is composed of four different areas. One alluvial area formed by the Rhône, and that can be found on the hillsides of Lirac and Tavel AOCs in the form of ancient alluvial deposits that cover the lower and middle terraces. A sandy area follows, dating from the Mid-Pliocene era, lying between Tavel and Roquemaure. Marly limestone deposits from the Lower Barremian era form the Villeneuve les Avignon, Les Angles, and Tavel massif. A final area of upper Barremian urgonian limestone facies composes the Tavel-Rochefort du Gard massif. These are mainly crystalline limestones (clays and reefs) and gravelly limestone (clastic limestone).

Answer 38

Climate with a Mediterranean influence. Summers are hot and dry owing to the high latitude and subtropical anticyclones, and are peppered with occasional violent storms. Vinsobres receives a very high amount of sunshine.

Answer 39

Facing north-east and south-west, and reaching up over 500m, the terroir of the Vinsobres hills is characterized by an enormous diversity of soil: their potential and rich character provide all of the wine's complexity, and their complementary nature produces harmonious wines. Vinsobres is characterized by a distribution of classes with a homogeneous altitude, from 184m to 509m, for an average height of 329m. The AOC's terroir is found between Valréas Miocene sedimentary basin, and that of Aygues basin - the Mediterranean mountain stream that is millions of years old, carrying large clastic rocks from the Alpine slopes. Four types of soil lie atop each other... Between 10m and 50m above the bed of the Aygues, the terroir is made up of moderately sloped shelves or hillsides. Then between 230m and 260m, 260m and 350m, and above 350m: the high hillsides that dominate the alluvial sections are composed of Mid- and Upper Miocene deposits. These marls, or sandy marine and continental marls, are crowned with marls and Miocene conglomerates that are especially rich in base elements. These elements were cut, and then packed during the Pliocene period by conglomerate marls to the north-east of the village. The summits of the hills are made of very stony plateaus.

Answer 40

Mediterranean, affected by the wide temperature ranges typical of such altitudes. With roughly 2,600 hours of sunshine each year, the Luberon is one of France’s sunniest regions, which favours the ripening of white grape varieties. The sharp drop in temperature at night allows the vines to recover their fluid balance and tempers the character of the red grape varieties.

Answer 41

Very mixed; located at middle altitude (between 200 and 450 metres), they include sands from the Miocene Period in the Aigues country, limestone scree at the foot of the mountain, and typical red clay in the Apt area.

Answer 42

Temperate Mediterranean with slight mountain influence (Mt. Ventoux and the mountains of the Vaucluse).

Answer 43

Consisting of sediments laid down by the sea in the Tertiary Period at the base of the limestone massif of Mt. Ventoux, they exhibit an amazing range of geological formations. There are three principal soil types:  • red soils resulting from the break-down of the limestone,  • soils consisting of a mixture of sand and ochre-coloured clay,  • detrital soils overlaid with rolled pebbles or limestone scree from the mountain. Combined with the general climate of Provence and the many micro-climates associated with the area’s hills, plains and valleys, these variations of terroir lend the appellation’s wines a great diversity of subtle flavours.

Answer 44

With more than 2,700 hours of sunshine each year, the Mediterranean climate is here characterised by a period of semi-drought lasting from June to the end of August. Rainfall is rare and tends to be concentrated in the form of violent autumn storms. The mistral blows strongly over the vines throughout the year, playing the role of a natural purifier.

Answer 45

The Costières de Nîmes terroir consists of gravel deposited by the Rhône and Durance rivers in the Quaternary Period. These gravely beds (known locally as Gress), which go down to a depth of between 5 and 15 metres, are enveloped in sand varying in colour from bright yellow to deep red. The vines send down very deep roots, into underlying layers of clay, which provide them with a moderate but regular water supply even in periods of intense midsummer heat. The outstanding drainage properties of the gravel means that water is quickly shed even in heavy downpours. In summer, the hot mass formed by the stones reinforces the convection effect: the cool on-shore breezes blowing across the Petite Camargue in the late afternoon encounter this hot mass as they rise up along the Costières, and a suction effect is created as the air is drawn in. The moderating effect of these breezes augments the temperature difference between day and night, which is known to preserve the freshness and purity of the developing grapes.

Answer 46

Grenache Noir Syrah Mourvèdre Cinsault Carignan

Answer 47

Grenache Blanc Marsanne Roussane Clairette Bourboulenc

Answer 48

Very widely planted globally and most widely grown grape variety in the Rhône Valley, long-lived vine making strong, sweetish reds and some successful roses.

Answer 49

Grenache Noir is an old variety that has undergone several mutations and has many synonyms. Originates in Spain as GARNACHE, also known as Grenache, Grenache Noir (France), Cannonau (Sardegna), Garnaxa (Catalunya), Garnacha Tinta (Spain), Roussillon (Roussillon), Vernaccia Nera (Marche, Italy).

Answer 50

Relatively early budding but late ripening so has to be grown in fairly warm climates. Vigorous (less on sandy soils), susceptible to downy mildew, botrytis bunch rot and may suffer from millerandage. Potential very high sugar levels in the berries, which lose colour if yields are too high. Acidity tends to be moderate at best. Equally well suited to lightly acid, gravelly or stony soils and to soils high in limestone. Best pruned short and trained as bushvines. Good draught resistance. Good resistance to diseases of the wood, which may explain its longevity.

Answer 51

Varietal Grenache Noir is a relative rarity, but has its best examples in the dry vineyards of Châteauneuf-du-Pape. Berries are small, grape skins are thick and resulting wines are deep-coloured and often tannic in yought. They dance along the spectrum between herby and spicy. If yields are too high and the land unpromosing, Grenache can taste a little too jammy.

Answer 52

Generally fashionable alternative to Cabernet Sauvignon with a complex and surprising family background.

Answer 53

Hermitage, Shiraz (Australia), Serine (Cote Rotie and Isere). It most famous and historic home is in the vineyards of the Northern Rhone, such as Hermitage and Cote Rotie.

Answer 54

Vigorous but low yielding. Mid ripening with a short ripening period between veraison and harvest, plus a short window for optimum harvesting. Needs careful trellising and training to protect it from the wind in spring. Very susceptible to chlorosis and unsuited to soils with a high active lime content. Susceptible to mites and botrytis bunch rot, especially near harvest. Also susceptible to a disease of unknown cause described variously as Syrah disease/decline/disorder and found in many parts of the world, where leaves turn red, swelling and cracks appear at the graft point and vines eventually die. Berries are small and tend to shrivel quickly once ripe.

Answer 55

Syrah’s high tannin are in general much gentler and there is more obvious weight on the mid palate, especially if blended with other Rhone varieties. Low in acidity. Flavours tend to be in the leather, liquorice and tar spectrum with marked black pepper or even burnt-rubber aromas in slightly underripe examples but much sweeter black-fruit flavours and floral notes (violet, mignonette) in Syrah picked fully ripe in warm climates. Wines made from very ripe to overripe (and therefore thoroughly shrivelled) berries can have flavours of dark chocolate and prunes, sometimes with porty overtones.

Answer 56

High quality, heat-loving dark-skinned variety most valued for its heady, structured contribution to blends.

Answer 57

Mataró (Cataluñya, Australia, US), Monastrell (Spain), Catalan (Bouches-du-Rhône), etc. Monastrell most likely originates from Sagunta in the Camp de Mourvedre region in Valencia, Spain.

Answer 58

Small to medium-sized compact bunches of small to medium-sized, sweet, thick-skinned berries with a distinctive bloom. An unusual feature of this variety is that the buds break very late and the grapes take time to ripen. A demanding and difficult variety that needs high temperatures, especially at the end of the ripening period, and a sufficient supply of magnesium and potassium to ripen. It can yield heavily, best suited for short pruning, cordon or bushvine. Highly susceptible to drought and therefore well suited to deep calcareous soils that provide a limited but regular water supply. Low yields. Susceptible to mites, leafhoppers, sour rot, but good resistance to botrytis bunch rot. They need a great deal of warmth and sunlight over a long period. The vine is vigorous, adapting well to poor soils, and tolerates the strong southern winds.

Answer 59

Though often underestimated, Mourvèdre has a strong personality, yielding wines that are deeply coloured, full-bodied and well-structured. Its tannins, tight in texture and long-lasting, are ideal for making red wine. Young Mourvèdre wines are rich in notes of pear and black berry fruits (blackcurrant, blackberry), with hints of the garrigue and of bay laurel. As they age (around five years old), they develop a more rounded personality with more complex flavours. It is then possible to detect hints of truffle, leather, jammy fruit flavours (plum, blackberry and blueberry), as well as attractive scents of wild game and spices. When used for making rosé wines, the Mourvèdre grape prolongs their freshness and enhances flavour.

Answer 60

In Europe the variety is typically grown within 80km of the Mediterranean, where winters are mild and summers are long and hot. Mourvèdre is now widely cultivated in the southern Rhône Valley on sun-drenched south-facing slopes. It is the characteristic grape variety of bandol and is increasingly popular with producers of châteauneuf-du-pape because it ripens at lower sugar levels than grenache.

Answer 61

Underrated Mediterranean-loving variety making characterful rosés and flirtatious reds.

Answer 62

Cinsaut, Black Malvoisie (California), Black Prince (Australia), Cinqsaut (Languedoc), Hermitage (South-Africa), Ottavianello (Puglia), Samsó (Cataluñya), etc. Cinsaults origin can be confidently assigned to Southern France, possibly Languedoc-Roussillon.

Answer 63

Generally rather delicate but copes well with heat, drought and strong winds. Not especially vigorous and the wood ages quickly; susceptible to diseases of the wood. Fertile and productive, but its best wines by far come from vines that yield less than 40 hl/ha, so the yield needs to be carefully controlled. May be subject to chlorosis in calcareous soils. Also susceptible to mites and grape moths. Late budding, mid ripening. Big bunches and big berries.

Answer 64

With its average depth of colour, stylish fruity flavours, low acidity and supple tannins, Cinsault is well suited for making rosé wines by the 'saignée' method (i.e. the grapes are pressed to ferment with the skins for a short period) and early drinking wines. The wines it produces tend to be lighter, softer, and, in extreme youth, more aromatic and charmingly cherry-fruited than most of its peers.

Answer 65

Tavel (15 % minimum of the grapes used in the blend), Gigondas (10 % maximum), red and rosé Côtes-du-Rhône Villages wines (20 % maximum), red and rosé Côtes-du-Rhône (30 % maximum), Costières de Nîmes, Coteaux du Tricastin, Luberon, Ventoux.

Answer 66

Black variety from North-East Spain high in tannin and acidity that can make fine wine from old vines, but has in its time as Carignan blighted Languedoc-Roussillon.

Answer 67

Carignane (Languedoc-Roussillon), Cariñena (Aragon), Mazuelo, Mazuela (Rioja), Samso (Catalunya) Mazuelo originates most probably from Aragón in Spain and has dozens of synonyms.

Answer 68

Vigorous and highly productive (upto 200hl/ha), late budding and very late ripening, so that it needs the heat of a Mediterranean climate to thrive. It is highly prone to powdery mildew, less so to botrytis bunch rot and downy mildew. Bunches cling firmly to the vine, making it less suitable for mechanical harvesting.

Answer 69

Mazuelo/Carignan is an extreme variety in every way: high yielding and high in acid, color and generally tough tannin, occassionally bitter. Even the best examples, the product of old bush vines or softened by carbonic maceration and blended with finer varieties, can provoke mixed responses in wine drinkers. It is not a subservient partner for oak. In much of southern France its wine is high in everything—acidity, tannins, colour, bitterness—but finesse and charm. This gives it the double inconvenience of being unsuitable for early consumption yet unworthy of maturation.

Answer 70

…..……

Answer 71

Full-bodied white, pale version of the reds.

Answer 72

Alicante Blanca, Bellas (Croatia, Macedonia), Fehér Grenacha (Hungary), Garnacha, Garnacha Blanco, Garnatxa, Garnatxa Blanca (Cataluñya), etc.

Answer 73

Similar to Grenache Noir but mid budding and ripening and less sensitive to coulure.

Answer 74

The big, sometimes fat, wines are rich in extract but can be prone to premature oxidation. Aromas are likely to be of very ripe green fruits with some floral notes. Alcohol levels tend to be high so blending in crisper varieties can be helpful. If yields are checked and it is vilified carefully, often in oak, it can produce rich, substantial wines.

Answer 75

Diffonty’s white Châteauneuf-du-Pape blends a significant proportion of Grenache Blanc with Roussanne while Château Rayas combine 50% Grenache Blanc with 50% Clairette in their dense and savory rendition of white Châteauneuf. Grenache is still a significant ingredient in various VDNs such as Rasteau.

Answer 76

Flavourful and potentially very high-quality light-skinned Rhône variety with notable outposts in Australia and the US.

Answer 77

Marsanne Blanche, Roussette de Saint-Péray (Ardèche), Ermitage or Hermitage (Valais Switzerland) Marsanne is a traditional variety from the Vallée du Rhône.

Answer 78

Late budding and mid ripening, vigorous, fertile and productive. Best pruned short and suited to poor, stony soils. A hardy variety, it grows on hillside areas of low fertility. It does well in warm, stony soils, mainly in the northern part of the Côtes-du-Rhône region. Susceptible to powdery mildew, mites and botrytis bunch rot. Large bunches, but small berries.

Answer 79

Alone it produces wines that are generally deep-colored, full-bodied, occasionally positively fat, and scented with only moderate acidity and flavors ranging from glue, honeysuckle to rich almond paste via pear. Sometimes bitter in youth, as the wine ages, it develops distinctive floral and hazelnut flavours. Wines such as chapoutier’s Chante Alouette show that the variety can make exceptionally good wines for ageing.

Answer 80

Crozes Hermitage, Hermitage, Saint-Joseph, Saint-Péray, (in all these appellations, it can be combined with Roussane grapes); white Côtes-du-Rhône Villages and white Côtes-du-Rhône wines (as part of a blend), Costières de Nîmes, Grignan-les-Adhémar, Luberon, Ventoux. It is increasingly planted in the south of France, where, as well as being embraced as an ingredient in most appellations.

Answer 81

Scented, high-quality Rhône white often blended with Marsanne. Not easy to grow.

Answer 82

Roussanne Blanc, Petite Roussette (Saint-Péray, Hermitage), Bergeron (Savoie) Roussanne is a traditional variety from the Northern Rhône.

Answer 83

Mid ripening. Does well on well-exposed, poor, stony, calcareous-clay soils; thin, arid hillside soils, and on stony soils consisting of alluvial deposits and limestone. It has poor wind resistance and irregular yields. Highly susceptible to powdery mildew, botrytis bunch rot, mites and thrips. It does need to reach full maturity, however, in order to express itself elegantly. Almost eradicated from the northern Rhône until better clones were selected and even today it is preferred there by a minority of producers.

Answer 84

It is a delicate and very stylish grape. Roussane produces wines of great elegance, stylish and complex, developing distinctive floral notes (honeysuckle, iris). Roussanne's chief attribute is its haunting aroma, something akin to a particularly refreshing herb tea (verbena?), and tends to have higher acidity, hence its superior aging capacity. A particular fine example of mass selected varietal Roussanne is produced by Château Beaucastel. Who have demonstrated that the fruit of their old vines has great affinity with oak and the capacity to age.

Answer 85

white Côtes-du-Rhône Villages and white Côtes-du-Rhône wines (as part of a blend), Costières de Nîmes, Grignan-Les Adhemar, Côtes du Luberon. In the southern Rhône, Roussanne (but not Marsanne) is one of four grape varieties allowed into white Châteauneuf-du-Pape. The variety is also grown in Provence and, increasingly, in the Languedoc and Roussillon, where Roussanne's tendency to ripen late is less problematic than in the northern Rhône and where results can be impressive.

Answer 86

Once very popular and now useful, crisp southern French white.

Answer 87

Blanquette (Aude and Gard), Muscade (Loupiac), Oeillade Blanche (Provence and Drome) Clairette is one of southern France’s oldest grape varieties, typical of the Mediterranean region.

Answer 88

Vigorous and needs to be pruned short. Suited to poor, dry, calcareous soils. Grows particularly straight; can withstand strong winds well and does not need a stake. Its small, thick-skinned berries ripen late, but can ripen dangerously fast at the end of the growing season. Susceptible to mites and grape moths but not to powdery mildew and botrytis bunch rot.

Answer 89

Old fashioned variety, producing fairly simple but crisp, sometimes mineral, wines for relatively early drinking. Aside from its more well-known fizzy guise, it is often used as a blending partner in the Southern Rhône, e.g. CNdP or CDR, generally contributing about 30-35% of the mix for white wines and sometimes, as at Chateau Beaucastel, adding some freshness to red blends. The grapes produce a fruity wine, high in alcohol content and low in acidity. The finish is slightly bitter. As the wine maderises (oxidises) quickly, it is best drunk within the first year. Wines made from this grape are characterised by flavours of fennel, apple, lime, apricot and peach

Answer 90

CLAIRETTE’s stronghold and most obvious home in southern France is in the Drome, especially around Die, north-east of Montelimar. In this area it is the sole variety in appelations such as Coteaux de Die and the sparkling Clairette de Die (though those specified as Methode Ancestrale are based on Muscat Blanc a Petits Grains) and is the majority component in Cremant de Die.

Answer 91

Useful vine making interesting white throughout the south of France.

Answer 92

Blanquette (Pyrenees-Orientales and South-West France), Clairette Doree (Var, Herault) Bourboulenc is an ancient variety from the Vaucluse in the Provence.

Answer 93

A very vigorous and hardy variety. Slow and late ripening but keeping its acidity well. Especially suited to warm, dry conditions it does very well in the southern Rhône Valley. Susceptible to powdery mildew but resistant to botrytis bunch rot thanks to its long loose bunches and thick skins.

Answer 94

Wines are generally moderate to low in alcohol, and semi-aromatic with citrus aromas, floral aromas and a hint of smoke as long as the grapes are picked late enough, though they are sometimes a bit rustic. Due to its ability to retain acidity in the heat, it may be included in many appellations: CNdP, Costieres de Nimes, Lirac, Tavel, Cassis, Bandol, though it rarely contributes more than 20-30% to the blend.

Answer 95

Gigondas, Lirac, Tavel, Vacqueyras, white Côtes-du-Rhône Villages and white Côtes-du-Rhône wines (as part of a blend), Costières de Nîmes, Côtes du Luberon, Ventoux.

Answer 96

Wind breaks — existing a.o. of rows of high cypresses — essential to protect the vines from the Mistral.

Answer 97

The Guyot vine training system is used for Syrah. For other varieties, gobelet or fan shaped two eyed spurs are used, with a maximum of 15 eyes per vine in addition to the bud. Wires and stakes may not be used.

Answer 98

Part of what gives Chateauneuf du Pape its character is the proliferation of old vines in the region. There are a myriad of producers making wine from Grenache vines that 100 years old or older! The old, gnarled vines produce grapes with an intensity of flavor and concentration.

Answer 99

It is difficult to ascertain a typical Southern Rhône wine making style, many different wine making techniques are in use. For instance, even in Châteauneuf-du-Pape carbonic maceration is used. Traditional fermentation is often followed by ageing in oak, resulting wines being full bodied and meaty.

Answer 100

Wines from the Southern Rhone are generally speaking, lighter, sweeter, more open, and more alcoholic than wines from the Northern Rhone. They are much fruitier, expressing red fruit flavors over black fruits, giving you more fresh, sweet, ripe cherries, kirsch, black raspberry and strawberry flavors, often with fresh Provencal herbs, olives and a nice, spicy accent.

Answer 101

Light fruity style of red, sometimes by carbonic maceration. Appellation covers whole Rhône valley for red, white and rose production, minimum alcohol strength of 11%.

Answer 102

Typically, the wines offer notes of fresh cherries, strawberry, kirsch, black pepper, black raspberry, spice, earth and garrigue, which is a melange of all the fresh herbs planted in the region.

Answer 103

Low in tannin and colour, it contributes alcohol, warmth and gentle juicy (red berry) fruit and is an ideal base wine in the blend. It can appear baked and jammy if too much heat exposure.

Answer 104

It adds colour, backbone, tannins and soft ripe fruit to the blend.

Answer 105

It adds acidity, ripe spicy berry fruits and hints of tobacco to blends.

Answer 106

If yields are restricted, it can produce moderately well-coloured wines adding pleasant-light fruit to red and rosé blends. Low in tannin Cinsault provides acidity and adds to the wine’s finesse and is perfect for nouveau wines that are sold in the same year they are harvested and rosés.

Answer 107

The best old vines can add colour, body and spicy fruits.

Answer 108

In the southern Rhône, it is particularly popular for adding aroma and acidity to a blend, not least with the fatter grenache blanc.

Answer 109

Historically most wines are blends from different subzones, being co-fermented in the cut  but some of the many highly priced special cuvées in particular are the product of single vineyards.

Answer 110

Grenache Mourvèdre Syrah Cinsault Muscardin Counoise Clairette Bourboulenc

Answer 111

The key with red Châteauneuf-du-Pape is to balance the accumulation of sugar in grapes, and therefore alcohol content, with the phenolics, and tannins in particular. Therefore traditionally destemming has been avoided, and fairly hot fermentations have been accompanied by frequent punching down or pumping over, to create a phenolic structure to incorporate the alcohol. Some wines have been too tannic, although it is also easy for others to be too alcoholic without the flavour and structure to support it.

Answer 112

Mainly rich, spicy, full-bodied red wines which can be some of the most alluring expressions of warm-climate viticulture, but can also be either impossibly tannic or disappointingly jammy. Only one in every 16 distinctively heavy and embossed Châteauneuf-du-Pape bottles contains full bodied white wine, which since the 1990s has been increasingly fresh and well made. Rosé is even rarer.

Answer 113

Producers making wines in a more traditional style do not use new oak, preferring to age their wine in older, neutral, massive barrels, cement lined vats or foudres that are widely used in the region. They do not destem the grapes.

Answer 114

Much of the difference between traditional and modern, is the ripeness of the grapes, effective yields, amount of stems used and most importantly, the percentage of new oak barrels used in aging the wine: - . By partly replacing high alcohol Grenache by other varieties, the fruit can be picked riper, with lower yields. - . (Partly or full) Destemming is clearly a modern technique. - . The fruit can be whole cluster or whole berry fermented. - . Use of (a percentage of) new oak and smaller sized oak. Syrah and Mourvedre see more new oak barrels than Grenache (in old wood foudres). The use of oak adds soft textures, giving the wines a lush, polished texture.

Answer 115

Since the 1970s, a number of producers have used carbonic maceration or semi-carbonic maceration to produce lighter, fruitier wines which can be drunk from about three years rather than from five or six. This is by no means a high-tech wine region, however.

Answer 116

For white Châteauneuf-du-Pape, there is considerable variation in the proportions of Grenache Blanc, Clairette, Bourboulenc, and Roussanne planted, although Château de Beaucastel have demonstrated that a varietal Roussanne can be a worthy candidate for barrel maturation. Picardan, which is not widely planted, produces light, relatively neutral wine.

Answer 117

The purpose allowing the grapes the short term exposure to heat at Beaucastel is to remove select enzymes and in the process, this retards oxidation, and slows fermentation, allowing for more freshness and purity in the fruit. In turn, the process will decrease the time needed for the extraction process. This patented technique is used more often than not with Grenache and most of the time, it is reserved for use in the more difficult years. The thought process is that a rapid extraction decreases the amount of undesirable characteristics, while retaining as much fruit and freshness as possible.

Answer 118

The less successful lack acidity and bouquet.

Answer 119

Gigondas is known for its power rather than its elegance. Remarkeably similar to good red Chateauneuf-du-Pape, with the benefit over higher elevation and limestone. Overall wine standards are high, even if Gigondas winemaking can in some cases be more rustic than high-tech. Some parts of Gigondas are warmer than Chateauneuf-du-Pape, bringing the generous Grenache grape close to fortified stength in alcohol.

Answer 120

The red wines have a deep colour: a fine red with a hint of ruby for young wines, and a deep red for older wines. The nose quickly unveils fruits: black cherry, stone and ripe, with notes of preserved fruits such as figs in aged vintages. Normally, time brings out the spiced nuances, together with leather and game, or even a light smoky note. They are robust, strong, and rich wines with a pleasant finish. This wine’s beauty resides in its balance and personality. In Vacqueyras, the assembly results in strong wines with definite character, but always with a specific freshness and finesse.

Answer 121

White wines have a superb, slightly golden, colour and their floral bouquet is rich and fragrant... like scrubland. The wines are a nice light yellow with shades of green. They have a floral nose with notes of acacia and broom, sometimes with a hint of citrus.

Answer 122

Wines tend to have more Syrah and Mourvèdre and less Grenache, and are thus darker and more tannic.

Answer 123

The Côte du Rhône's traditional grape, Grenache, represents 72.34% of plantations in the area.Syrah, a variety that is particularly successful on the cooler plots, represents 18.23%.

Answer 124

The rosé colouring of these wines can be expressed as either salmon or deep ruby pink. The complex nose of summer fruits evolves into smooth notes of pitted fruits and almonds, while the full, rounded mouth unveils a splendid aromatic ensemble supported by hints of spice. Wines are full bodied with intense flavour that develops into a savoury character with age. The great novelist Honoré de Balzac said that it one of the rare rosés that age for the better.

Answer 125

Made mainly of Grenache and Syrah, they produce dark red wines with a complex, harmonious nose with spiced flavours that are suitable for ageing. Vinsobres balanced wines present silky, elegant tannins, guaranteeing excellent ageing. Fat, round, and long in the mouth, they are generous and full. They give aromas of fresh and cooked fruits. The young wines contain notes of cherry and blackcurrant, evolving into Morello cherry and blackcurrant jam, pepper, herbs, and spices.

Answer 126

Wines made on the slopes of the Luberon are mainly medium-bodied rosés with lightish reds. Those who try hard can produce herb-scented reds with some concentration and ageing potential. The region’s rather cooler nights (and winters) than in most Côtes-du-Rhône vineyards help to produce some of the crisper, elegant and more interesting white wines of the southern Rhône to which the Vermentino grape contributes its special citrus flavours.

Answer 127

Ventoux red wines are smooth and rich in flavours, ranging from red-berry fruits and spices to leather, liquorice and truffle.  In their wake, the fresh, lingering rosés are redolent with notes of cherry, raspberry and blossom, while the whites are suggestive of iris, acacia and citrus fruits

Answer 128

2016, 2015, 2012, 2010, 2009 | and also 2007, 2005, 2001, 2000, 1998, 1990, 1989, 1985, 1981 and 1978

Answer 129

Grenache suffered from coulure at flowering, meaning lower yields but the quality is extremely promising. Alcohol levels are likely to be higher than in the two previous vintages.

Answer 130

A relatively light vintage in terms of alcohol and phenolics, even if not in terms of quantity. A mild winter and wet early spring built up water reserves. The growing season started unusually early but a cool, wet summer put on the brakes so in the end the harvest was one of the latest ever and some red wine grapes struggled to reach full ripeness. Sorting was essential.

Answer 131

Coulure was this year’s bugbear for the vignerons of the Southern Rhône, drastically reducing the Grenache crop: 2013 Côtes-du-Rhône may well be in short supply. As is often the case where low yields are matched by careful selection, overall quality is good.

Answer 132

Much more successful than 2011. It was a low-acid year in both the northern and southern Rhône. Alcohols are roughly average, but volumes are down by up to 15% on 2011. Clement weather late in the season made for relaxed harvesting however, and vignerons are optimistic about the results which seem to combine ripeness with some freshness.

Answer 133

Reasonably good quality and good yields, but won't be as brilliant as the preceding two vintages. Often drying tannins.

Answer 134

A very successful vintage, with precision and freshness allowing great expression of terroir. Equally outstanding for whites and reds. Excellent.

Answer 135

Hot and dry throughout August, but decent levels of rainfall too, and plenty of wind to keep the vines healthy. Very satisfactory quality fruit at harvest. Impressive. Sometimes over-alcoholic.

Answer 136

Quite gutless reds, thanks to the rain, although whites are worth a look.

Answer 137

Very wet spring but the region had a much drier summer than most of the rest of France. Wines and tannins are very ripe.

Answer 138

Some very lusciously fruited wines that may not last as long as the 2005s but should provide much drinking pleasure in the medium term.

Answer 139

Great concentration and potential coinciding with increasing consistency of winemaking quality.

Answer 140

A little sterner than the 2006s but similar in style.

Answer 141

Excessive heat had fewer ill effects in this hot region than in the (usually) more temperate climes of Bordeaux and Burgundy. But the wines tend to be low in tannin and high in acid and only the best have the balance to last.

Answer 142

o wet that there was flood damage just before harvest. Much downgrading of fruit into humbler bottlings than usual.

Answer 143

Lauded vintage, the result of a very hot, dry summer. An unusually prolonged mistral at the end of August resulted in thick-skinned berries and accentuated tannins. Later harvesting resulted in better balanced wines - especially in higher-yielding vineyards - but acid levels are dangerously low in some cases. There should be some very long-lived top wines however.

Answer 144

Conditions were excellent until quite heavy rains arrived on 19 September. The results, especially from those who picked early and fast, are plump, approachable wines capable of giving great pleasure even if they will not be the longest-lasting.

Answer 145

Rather more challenging vintage than 2000 for growers and wines with less obvious richness than 1998 for wine drinkers. Heavy rains plagued the harvest and quality is distinctly variable.

Answer 146

Much garlanded vintage that struggled to live up to its reputation during its teenage years.

Answer 147

Rather muddy flavours from well ripened grapes.

Answer 148

Coolish, damp summer produced lighter-than-usual wines.

Answer 149

Very good colour and really ripe, concentrated reds. Some producers claim it is better than 1990.

Answer 150

Early harvesters were luckier, most picked in rain, so only average quality.

Answer 151

An unwelcome repeat of 1992's weather: diluted, easy-drinking wines.

Answer 152

Torrential harvest rains drowned the vineyards and the results are pretty dilute.

Answer 153

The Grenache failed at flowering and harvest time was uninspiring. Best forgotten.

Answer 154

Exceptionally sumptous, powerful and heady wines with fairly low acidity. Only the finest survive.

Answer 155

Fabulously concentrated with perhaps more backbone than 1990.

Answer 156

Good in all areas: full bodied and with firm tannins, often termed 'classic'.

Answer 157

Pretty poor generally, cool and wet weather with thin wines the result.

Answer 158

Mostly picked before the rains, these were firm and tannic in their youth.

Answer 159

Charming and ripe, even opulent, and now quite soft.

Answer 160

The region has exploded in popularity, quality and price since the late 1990’s. With this new found, growing popularity for Southern Rhone wines, the growers were finally able to make enough money to invest and reinvest in their properties. The ability to plant new vineyards, reduce yields and harvest riper fruit is only part of the positive changes. As their wines started selling and providing profit to the owners, producers were finally able to build new cellars, ferment at cooler temperature temperatures and vinify on a parcel by parcel basis. Next came the creation and moderate proliferation of single vineyard wines or wines made from specific parcels or barrel selections, especially in Chateauneuf du Pape.

Answer 161

Château Beaucastel (1549/1909, 70ha, Courthézon) Clos des Papes (1896, ±35ha) Château Rayas (1880, ±12ha, Châteauneuf-du-Pape) Château La Nerthe (±1750, 90ha, Châteauneuf-du-Pape) Domain du Vieux Télégraphe (1898, ±61ha, Châteauneuf-du-Pape) Château Fortia (1763, ±30ha)

Answer 162

Château La Nerthe in 1785

Answer 163

The history of the Château de Beaucastel itself extends well beyond 1909, with records dating back to the 1500s. Wine has been made on the property since the early 1800s. The modern history begins in 1909, when Pierre Tramier purchased the property and passed it to his son-in-law, Pierre Perrin. The Perrin family continues to own and operate the property today. They have considerable vineyard holdings located in the northern portion of the appellation in the lieux-dits of Chapouin and Coudeoulet. The vineyards are planted with all 13 authorized grape varieties, though the estate is known to use a high percentage of Mourvèdre in the red wines. They have practiced organic viticulture since the 1960s.

Answer 164

Beaucastel is considered a traditional producer: wines are de-stemmed and fermented in either cement or steel tank. Prior to fermentation, the red grapes are flash-heated for two minutes and then cooled—a process they have employed since the 1960s. Most grapes are fermented through the malolactic fermentation before blending. The wines are aged in old foudres for about 12 months and are bottled without filtering.

Answer 165

100% Rousanne

Answer 166

Owned and operated by the Reynaud family, Château Rayas is currently run by fourth generation Emmanuel Reynaud. The family’s holdings include Château Rayas, Château des Tours and Château de Fonsalette. Within the Rayas property, there are 10 hectares of red grape plantings, devoted exclusively to Grenache. These 10 hectares support their two red Châteauneuf bottlings: Rayas and Pignan. They have two other hectares planted to Clairette and Grenache Blanc, from which they make a Châteauneuf du Pape blanc. Finally, they produce a Côtes-du-Rhône rouge called La Pialade, made from Grenache, Cinsault and Syrah.

Answer 167

A very traditional winemaking estate, Château Rayas ferments their red and white wines without de-stemming. Wines are fermented for around two weeks in concrete vats, then aged for a year in used barrels of varying sizes.

Answer 168

380 million per year | After Bordeaux it is the 2nd largest production area of France

Answer 169

Until relatively recently, most growers sold their harvest to negociants and local co-operatives. Very few wineries had the funds, marketing clout or ability to produce, bottle and sell their own wine. Co-operatives historically dominate the production of which less than 100 produce over 70%.

Answer 170

80% of production Majority of production is red from Southern Rhône. In pursue of quality (branding) the number of separate PDOs is growing substantially in recent years.

Answer 171

England is the biggest buyer of Côtes-du-Rhône wines, followed by France. The total trade value is close to 100 Million Euro every year.

Answer 172

Costières De Nîmes This generally reliable and well-priced southernmost appellation of the rhône has a total of 25,000 ha of land on the edge of the Camargue that could qualify to produce wine for this appellation. By 2013 ±4,200 ha were actually producing appellation wine, about half of it red, and most of the rest rosé.

WSET4 Southern Rhone Flashcards

Learn the wines of the Southern Rhône region to the "WSET-4 diploma" level, an expert level qualification for professionals working in the wine industry. Wine & Spirit Education Trust (WSET) is generally regarded as the world's leading provider of wine education.