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29 Cards in this Set

  • Front
  • Back
LOCATION/GEOGRAPHY/TOPOGRAPHY
›› including altitude and slopes
›› District of several distinct wine regions
›› Stretches south from Chablis to Lyon through central Eastern France
›› Chablis just south of central vineyard area in Loire
›› Cote d’Or lies on geological fault line with sea-bed deposits; best sites face south, south-east
›› 47° N
›› 219m Alt
›› Broken up by small streams and dry valleys (combes)
CLIMATE
›› in general terms
›› Northern continental climate
›› Severe winters, short warm summers
›› Annual rainfall fairly low, but occurs at vintage
›› Massif Central protects many vineyards from even higher rainfall
WEATHER
›› factors which create variation, e.g. frost, hail
›› Avg temp 15.7°
›› Annual rainfall 761 mm
›› September harvest
›› Hazards: spring frosts, summer hailstorms, great variability year on year
›› Hazards bring frost, disease (especially mildew)
SOIL
›› all types in the area in question
›› part 1
›› Cote d’Or two main soil types: calcareous clay soils (Chardonnay), Limestone and Marl (Pinot Noir)
›› Best sites mid-slope, which acts as a sun-trap and catch slope-wash, Nuits facing east, Beaune facing south-east
›› Shallow soils force roots to penetrate deep into limestone base
›› Soils rarely deeper than 1m
›› Hilltop too sparse, plain too fertile; slope-wash often dredged to top of vineyard
SOIL
›› all types in the area in question
›› part 2
›› Chablis on Kimmeridgian or Portlandian limestone; 7 Grand Crus on Kimmeridgian clay
›› Best slopes face south east or south west, Chablis from lesser slopes, Petit Chablis from highest sites
›› Beaujolais, two distinct regions
›› Cru villages - gently rolling hills of the north, granite, acidic soils
›› Bas-Beaujolais - south of Villefranche, limestone and clay soils (too fertile), lesser quality wines
GRAPE VARIETIES
›› colour, characteristics, ability to age
RED
›› Pinot Noir
›› Gamay
WHITE
›› Chardonnay
›› Aligote
›› Pinot Beurot (Pinot Gris)
›› Pinot Blanc
›› Sacy
›› Sauvignon Blanc
VITICULTURE
›› including applicable legislation and current issues
›› Dense plantings (up to 12,000 vines per hectare)
›› Guyot training along low wires
›› Minutely parcellated, due to Napoleonic inheritance laws
›› Manual harvesting mostly, especially pinot, but machine harvesting more prevalent (manual harvesting necessary in Beaujolais for whole bunch maceration
›› Yields: Grand Cru 35hl/ha, Premier Cru 40hl/ha, Village 45hl/ha
›› Bio-dynamic viticulture very popular
VINIFICATION
›› including applicable legislation and current issues
›› general
›› No set rules for production
›› Each house has its own idiosyncrasies
›› Options include destemming, maceration, fermentation temperature, type of oak and fining regime
VINIFICATION
›› including applicable legislation and current issues
›› red - part 1
›› Vinification techniques vary as you move south
›› Cote d’Or vogue for coak-soaking before ferment at 30-32° (for more extract)
›› Chaptalisation up to 2% allowed
›› Traditional open vat fermentation, punching down cap normal for Cote d’Or and Cote Chalonnaise; Beaujolais closed tanks used
›› Destemming may occur; some winemakers retain stems to add to ferment as a source of tannin and to ease drainage
VINIFICATION
›› including applicable legislation and current issues
›› red - part 2
›› Post-ferment maceration (cuvaison) up to 3 weeks, improves colour stability
›› Use of carbonic maceration slight in Maconnais, heavy in Beaujolais
›› Better wines matured in oak at least 12 if not 18 months (some new oak) (elevage - barrels topped during this time to prevent oxidation)
›› Qualities of Cote d’Or not easy to judge young
VINIFICATION
›› including applicable legislation and current issues
›› white
›› Depends on style wanted or region of production
›› Cleanliness of fruit important - hand picking, sorting, separation of press fractions
›› Settling pre-fermentation sometimes used
›› Fermentation: Chablis tank, concrete or oak, Cote d’Or oak, Maconnais primarily tank 18-25°
›› Wines kept on gross lees in barrel, reduces need for SO2, enhances aroma and weight
›› Malolactic fermentation used to be norm, some producers avoid in riper years
›› Barrel ageing may or may not occur
›› Bottling for top wines can be 18 mths after vintage
WINE STYLES
›› including spectrum of quality and ability to age
›› Burgundy as a whole
›› Divided into sub-regions including Chablis, Cote d’Or, Cote Chalonnaise, Maconnais and Beaujolais
›› Nearly 100 appellations, across Regional, Communal, Commune and Single Vineyard Acs (Premier and Grand Crus)
›› Red, rose and white spread across these appellations (and sparkling)
›› Majority of wines are single varietal
›› Very strong focus on difference in style and quality produced in different vineyards - name of the AC is more prominent on the label than the producer (opp in Bordeaux)
›› Strong variation in quality of styles between generic and Grand Cru
WINE STYLES
›› including spectrum of quality and ability to age
›› Burgundy as a whole
›› Quality Pyramid
›› Grand Cru - 1%
›› Premier Cru - 10%
›› Village - 37%
›› Generic - 52%
WINE STYLES
›› including spectrum of quality and ability to age
›› Chablis
›› Chardonnay only
›› Austere, green apple and greengage flavour with high acidity - strong line of minerality
›› 17 Premier Cru vineyards, 7 Grand Cru vineyards
›› 4 well-known 1er Cru sites - Fourchaumes, Vaillons, Montee de Tonnerre, Montmains (riper, fuller-bodied)
›› 7 Grand Cru sites - Les Clos, Vaudesir, Valmur, Les Preuses, Bougros, Blanchot, Grenouilles
›› Ferment or age a small proportion of the wine in oak, which integrates with age
›› Displays smoky, complex flavours and long, mouthwatering finish due to high acidity
WINE STYLES
›› including spectrum of quality and ability to age
›› Cote d’Or
COTE DE NUITS
›› Full bodied Pinot Noir with high ageing potential
›› All Grand Cru red sites found here, except Corton
›› Intense, sappy richness, high acidity, finest, long-living and velvety Pinot Noirs
COTE DE BEAUNE
›› Generally, lighter-bodied Pinot Noir
›› Fine dry Chardonnay
›› All Grand Cru white found here, except Musigny
›› Can take up to 10 years for reach maturation
WINE STYLES
›› including spectrum of quality and ability to age
›› Cote Chalonnaise
›› Similar to Cote d’Or but warmer, with higher altitude
›› Wines lighter in body and shorter in length, but with more delicacy and elegance
›› Bouzeron - Aligote
›› Rully - acidic, light sparkling, white, red
›› Mercurey - chunky red
›› Givry - light, easy red (mainly)
›› Montagny - white only
WINE STYLES
›› including spectrum of quality and ability to age
›› Maconnais
›› Warmer climate, machine harvesting, tank used
›› Macon (& M Superieur) fresh, crisp acidity, citrus, apple, creamy malo characters
›› Chardonnay dominant (red is mainly Gamay, 30% production)
›› Pouilly-Fuisse white wine only - full-bodied, ripe, peach, melon, nuttiness from oak ageing
WINE STYLES
›› including spectrum of quality and ability to age
›› Beaujolais
›› Bright, fruity, simple wines made for early drinking
›› Nouveau style (38% of crop) - coarse, barely finished production wine, released to public third Thursday after vintage (Nov) (can’t be sold after Aug 31)
›› Beaujolais crus much higher quality, with vineyards such as Morgon and Moulin a Vent produced with propensity to age up to 20 years
SCALE OF PRODUCTION AND INDUSTRY SIGNIFICANCE
›› quality, quantity, icon wines
›› vineyard size
›› Burgundy region - 28,530 ha
›› Cote d’Or 8,000ha
›› Cote de Nuits - 1,700 ha
›› Cote de Beaune 3,600 ha
SCALE OF PRODUCTION AND INDUSTRY SIGNIFICANCE
›› quality, quantity, icon wines
›› production
›› 3,200 Domaines
›› 115 négociants controlling 8% land
›› Individual growers have 67% area but only 25% wine
›› Icon wines include DRC, Leroy, Jayer, Rouget, Dugat-Py, Leflaive, Armand Rousseau, Raveneau (Chablis)
SCALE OF PRODUCTION AND INDUSTRY SIGNIFICANCE
›› quality, quantity, icon wines
›› statistics
›› 60% white
›› 33% red
›› 2% sparkling
›› 1.5 million hectolitres
LEGISLATION
›› classification systems and QWPSR structure, if relevant
›› REGIONAL
›› Two thirds production area, lesser vineyards or declassified wines, anywhere
›› BGE Grande Ordinaire - mainly Gamay, some Aligote/Melon de Bourgogne blends
›› BGE Aligote - high acidity, low alcohol; Chablis, Cote d’Or, Chalonnaise; Bouzeron
›› BGE Passetoutgrains - Blend of Pinot Noir 30+%, Gamay 60+%
›› BGE Rouge, Blanc - Pinot Noir or Chardonnay
›› BGE Hautes-Cotes de Nuits - Red and white in villages behind Cote de Nuits; less concentrated, made by co-operatives in Beaune
›› BGE Cote Chalonnaise - covers Rully, Givry, Montagny, Mercurey (not Bouzeron)
›› Macon-Villages and Macon+”Village Name”
LEGISLATION
›› classification systems and QWPSR structure, if relevant
›› COMMUNAL
›› Don’t include the word ‘Bourgogne’
›› Higher minimum alcohol
›› Chablis
›› Maconnais communal appellations
›› Cote de Beaune-Villages and Cote de Nuits-Villages
LEGISLATION
›› classification systems and QWPSR structure, if relevant
›› COMMUNE
›› Village appellations
›› Under a quarter of total production
›› Usually, just village name stated
›› If total production comes from one vineyard that does not hold 1er or Gr Cru status, the vineyard can be named in smaller lettering after the commune
LEGISLATION
›› classification systems and QWPSR structure, if relevant
›› SINGLE VINEYARD
›› Vineyard name attached to a plot of land
›› Each Grand Cru has its own AC - 32 in Cote d’Or, 1 in Chablis
›› 1% total production in Burgundy
›› 1ER CRU - over 560 village sites, 11% production, can blend across village sites, within the village; lieu-dit single vineyard within 1er Cru
›› GR CRU - Vineyard name alone stands on the label, not blended; Communes with similar names because mayors appended Gr Cru name to village wine name to sell more wine
HISTORY
›› including factors which are relevant to the question and today’s position
›› Wine-growing region since the Romans
›› Monasteries received gifts of land and established vineyard, eg Clos de Vougeot
›› Church helped spread fame of Burgundy to UK in 12thC
›› Revolution in 1789 led to monasteries losing land; subsequent Napoleonic inheritance laws produces small plots of vineyard
CURRENT ISSUES INCLUDING MARKETING
›› key producers, hot topics, brands, generic activity
›› KEY PRODUCERS
›› Chablis - Billaud-Simon, Raveneau,
›› Cote d’Or - DRC, Leroy; Drouhin, Faively, Bouchard, Jadot
›› Cote Chalonnaise - Potel, Faively, Bouchard, Jadot, Drouhin
›› Macon - Bouchard, Lafon, Leflaive, Drouhin, Jadot
›› Beaujolais - Thivin, Dubeouf, Jadot
CURRENT ISSUES INCLUDING MARKETING
›› key producers, hot topics, brands, generic activity
›› HOT TOPICS
›› Fragmented vineyard holdings
›› Fakes
›› Climate change
›› Biodynamics
›› Increase in Domaine bottling since 1970s
CURRENT ISSUES INCLUDING MARKETING
›› key producers, hot topics, brands, generic activity
›› GENERIC ACTIVITY
›› Hospices de Beaune - founded 1443
›› Charity auction each November
›› Sells barrels of that vintage’s wine made from the vineyards donated by Hospices de Beaune
›› Traditionally, prices gave an indication of likely prices for the vintage
›› Less important now as a price indicator