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WSET Diploma Unit 3: France > Beaujolais > Flashcards

Beaujolais Flashcards

1
Q

Beaujolais Region

A

Beaujolais is officially a part of Burgundy but is further South than the more famous Cote d’ Or. Not far south of the town of Macon, Beaujolais stretches across a range of soils and topography. The better vineyards are high in iron and manganese. All fruit is handpicked and there is a fair bit of Cab- Mac going on. In fact the traditional characters somebody smelled in a Beaujolais 5-10 yrs ago were more about the winemaking technique than the grape.

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2
Q

Fermentation

A

Cab- Mac or Carbonic Maceration as it should be called is the process of leaving whole bunches of grapes in a large vat at low temps. under Carbon Dioxide. The grapes start to ferment but as they are not crushed and the skin is unbroken, the fermentation begins under the skin of the grape. When the grapes are crushed the juice continues to ferment normally but stil retains the lifted spice, meatiness and ref fruits of the Cab Mac process. None of this could take place if the region’s lawmakers didn’t stipulate handpicked as a rule. In fact Beaujolais, is one of the most controlled AOC.

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3
Q

Moulin- a- Vent

A

The most famous v/ yard, due to its windmill and high quality.

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4
Q

Morgon

A

This is the second largest Cru, known for big wines

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5
Q

Chenas

A

Generally from the sloping vineyards, a small appellation

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6
Q

Fleurie

A

Almost totally made up of the pinkish granite soil, Fleurie can excel

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7
Q

Chiroubles

A

High altitudes give a lifted nose and poor soils offer a tense palate.

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8
Q

Brouilly

A

The largest producer, with 20% of the total area of Beaujolais crus, the elegant Cru

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9
Q

Cote du Brouilly

A

From the hil above Brouilly, so we are talking really steep

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10
Q

Julienas

A

Takes its name from Julius Caesar in reflection of Roman times.

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11
Q

St Amour

A

Most northern Cru. Bordering Macon and Pouilly Fuisse

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12
Q

Regnie- Regnieis

A

The youngest of the Cru, awarded Cru status on December 8, 1988

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13
Q

AC Beaujolais

A

Makes half of the entire regions annual production

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14
Q

Beaujolais- Villages

A

There are 39 villages who can call their wine Beaujolais Villages 25% of production.

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15
Q

Want to know more about Beaujolais Nouveau…….

A

Being early ripening, the new Beaujolais vintage was celebrated locally and eventually in Paris. Later marketing gurus promoted the fun of the event and took Beaujolais Nouveau worl-wide. Unfortunately with fame and fortune comes a degree of opportunism, and some Beaujolias producers were more enthusiastic about the money than the quality of the wine. This tarnished era is long past and today’s Beaujolais Nouveau is a genuine wine, released from a range of sites that include premium vineyards and producers.

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16
Q

Beaujolais- Background

A

Mainly Gamay. Diverse style of price regions. From Nouveau, all the way up to age worthy examples, from 10 Grand Crus. Very Mountainous, 1000m being the highest. Granite- soils. Fruitiest Crus- Brouilly, Regnie, Chiroubles. More structure and elegance- St Amour, Fleurie, Chenas. More Sturcture- Cote De Brouilly, Morgon, Julienas, Moulin- A- Vent

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17
Q

Beaujolais History, Trade and Classification

A

Accounts for approximately half the total Burgundy production. Negotiants (especially Duboeuf) and co- operative cellars feature largely.

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18
Q

Beaujolais Nouveau

A

Is 38% of the total crop of Beaujolais, made for early drinking.
Commercial novelty in many countries (especially Japan).
Released to consumers on the third Thursday after vintage and cannot be sold after the following 31st August.
Beaujolais primeur may be the same wine but not sold to the trade after the 31st of January following vintage.
Beaujolais crus cannot be sold as nouveau or primeur.

39 villages under the appellation Beaujolais Villages AC. Wine generally blended from a number of villages, occasionally individual village wines.

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19
Q

Beaujolais Crus

A

10 villages producing wines of distinction, do not need to state Beaujolais on label. From north to south they are; Saint- Amour AC, Julienas AC, Chenas AC, Moulin a Vent AC, Chiroubles AC, Fleurie AC, Morgon AC, Regnie AC, Cote de Brolly AC and Brouilly AC.

Gamay has good affinity with granite based soils, wines have greater complexity and depth than those produced in the east and south. Moulin a Vent and Morgon ae full bodied and will improve in bottle.

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20
Q

Beaujolais- Growing Environment

A

Between the Macconais and the city of Lyon.
Distinctly warmer and drier than Northern Burgundy.
In northern and western Beaujolais, rolling hills of granitic schist soil bring out the best of the Gamay grape.
Eastern Beaujolais: alluvial soils on the plain of the river Saone. Southern Beaujolais: limestone soils.

Gamay- historically grown throughout Burgundy, now found mainly in Beaujolais. Produces fruity wines with light tannins. (1% of production is from Chardonnay).

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21
Q

Beaujolais- Viticulture

A

Gamay in Beaujolais is mostly freestanding goblet trained (some vineyards, especially in East and South, are trellised along wires).

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22
Q

Beaujolais- Vinification

A

Semi- Carbonic maceration is common in Beaujolais (the amount of subsequent skin contact will vary according to the style).
Mainly hand harvested to preserve whole bunches for semicarbonic maceration. Machine harvesting is now permitted for some areas, not cru vineyard sites.
Semicarbonic maceration extracts colour and flavour (kirsch, raspberries, bananas, bubblegum and cinnamon) with limited tannin.

A few producers in the Crus use conventional vilification with some oak ageing, usually in large casks.

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23
Q

Chiroubles- Beaujolais

A

Highest of the Beaujolais crus, producing some of the lightest but most genuinely refreshing wines. The soils are very similar to the sandiest parts of neighbouring fleurie and wines can be a little tart in poor vintages. Perhaps the most archetypically Beaujolais of all the crus, Chiroubles is best drunk relatively young. Total vineyard area had shrunk to 324 ha/800 acres by 2012.

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24
Q

Fleurie- Beaujolais

A

One of the ten beaujolais crus, and surely the appellation with the prettiest name in France, comprised 822 ha/2,030 acres of vines in 2012. It has a particularly efficacious co-operative, and produces wines which, it is easy to believe, have a particularly floral perfume. Partly because of its name perhaps, Fleurie is one of the most expensive Beaujolais. Soils vary from sandy in the south west where the lightest wines are grown, to clay towards moulin-à-vent in the west where wines can be quite meaty and full bodied.

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25
Q

Jean Folliard- Region of Production

A

Morgon

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26
Q

Jean Folliard- Winery Location

A

Le Clachet

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27
Q

Jean Folliard- Year Established

A

1981

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28
Q

Jean Folliard- Summary

A

Jean and Agnès Foillard took over the domaine from Jean’s father in 1980. Jean is part of Kermit Lynch’s designated “Gang of Four”: four Beaujolais vignerons following the teachings and practices of late winemaker and chemist Jules Chauvet, considered a forefather of the French natural wine movement. Foillard is known for structured Morgon wines, crafted in a Burgundian style. Vineyards are farmed organically and are hand-harvested, choosing only the healthiest grapes so as to allow vinification without the use of sulfur.

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29
Q

Jean Folliard- Vineyard Holding

A

14 ha

  • Morgon Côte du Py: 8.6 ha; soil is schist, granite and manganese
  • Fleurie: 1 ha of 45- to 50-year-old vines; soil is pink sandstone
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30
Q

Jean Folliard- Average Total Production

A

2,500 cases

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31
Q

Jean Folliard- Top Wines Produced

A
  • Morgon: Côte du Py
  • Morgon 3.14: cuvée made exclusively from vines 100 years old (or more) in Côte du Py where soil is schist and granite; the name is a play on Py with Pi (π)
  • Morgon Cuvée Corcelette: from a parcel of 80-year-old vines in Morgon on sandstone soil
    Fleurie
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32
Q

Jean Folliard- Inaugural Vintage (for top wines)

A

unknown

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33
Q

Jean Folliard- Brief Description of Style / Vinification Techniques

A

Foillard employs whole-cluster fermentation with indigenous yeasts. The wines age from six to nine months in oak, mostly in used Burgundy barrels (foudres are used for the Cuvée Corcelette). Wines are unfiltered, and no sulfur is added during vinification.

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34
Q

Daniel Bouland- Region of Production

A

Morgon

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35
Q

Daniel Bouland- Winery Location

A

Corcelette

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36
Q

Daniel Bouland- Year Established

A

Unknown

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37
Q

Daniel Bouland- Summary

A

Daniel Bouland farms organically in the Morgon lieux dits of Douby, Côte du Py and Delys. He works alone in his vineyards, and his younger parcels have been planted using selection massale from his older vineyards. Bouland adamantly refuses chaptalization and employs non-interventionalist winemaking.

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38
Q

Daniel Bouland- Vineyard Holdings

A
  • Morgon: lieux dits Corcelette and Delys; vines are 45 to 85 years old; soil is granite and schist
  • Côte de Brouilly: vines are 70 years old; soil is schist and granite
  • Chiroubles: vines are 30 years old; soil is sandstone
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39
Q

Daniel Bouland- Average Total Production

A

3,000 cases

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40
Q

Daniel Bouland- Top Wines Produced

A
  • Morgon Corcelette Vieilles Vignes
  • Morgon Delys
  • Côte de Brouilly Cuvée Mélanie
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41
Q

Daniel Bouland- Inaugural Vintage (for top wines)

A

unknown

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42
Q

Daniel Bouland- Brief Description of Style / Vinification Techniques

A

Grapes are hand-harvested and ferment in open-top, old wood. 100% whole-cluster semi-carbonic fermentation starts from indigenous yeasts. The wines age in large foudres and are bottled unfiltered.

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43
Q

Julienas

A

one of the ten beaujolais crus in the far north of the region. In 2012 568 ha/1,403 acres of Gamay vines produced wines with real backbone. Les Mouilles and Les Capitans lieux-dits tend to make relatively sophisticated wines.

44
Q

Chenas

A

the smallest of the ten Beaujolais crus in the far north of the region in the shadow of moulin-à-vent. By 2011 its total vineyard had shrunk to 243 ha/600 acres divided between the villages of Chénas and La Chapelle de Guinchay. Hubert Lapierre is one of the oldest domaines.

45
Q

Moulin- a- Vent

A

means ‘windmill’ in French and is the name of one of the most famous of the beaujolais crus, named after a local windmill. The area includes delimited vineyards within Chénas and Romanèche-Thorins. Of all the wine produced in the Beaujolais region, Moulin-à-Vent, or at least the wines grown on the slopes closest to the windmill itself, is expected to last the longest, taste most concentrated, and therefore, in a way, to be the least typical. With time, the wines begin to taste more like old Pinot Noir than Gamay, and some 50-year-old Moulin-à-Vent can be quite a satisfying drink, even if an atypical Beaujolais. It has also generally been the most expensive. The area planted increased in the 1980s and was about 610 ha/1,507 acres in the early 2010s. Ch des Jacques, bought by Louis jadot, is a notable name.

46
Q

Morgon

A

important beaujolais cru which encompasses about 1,100 ha/2,717 acres of vines around the commune of Villié-Morgon. The wines produced are considered notably denser and longer lived than most Cru Beaujolais and the appellation has even been used as a verb, as in describing the process by which a young Beaujolais becomes more like a Pinot Noir-dominated red burgundy with time in bottle: il morgonne. Soils here are more weathered and the total ripeness is likely to be greater than in most crus, although some consider that only the wines made on the ex-volcanic cone known as Côte de Py just south of Villié-Morgon have the real depth traditionally associated with Morgon.

47
Q

Regnie

A

the most recently created beaujolais cru (in 1988), is a tribute to communal spirit, or at least the spirit abroad in the neighbouring communes of Régnié-Durette and Lantignié, whose vignerons lobbied for years to be allowed to join the other nine crus. The total area of vineyards had shrunk to 287 ha/709 acres by 2012, however. This is one of the highest and most westerly of the crus immediately east of Beaujeu and can taste more like a Beaujolais-Villages unless very well done.

48
Q

Brouilly

A

largest of the Beaujolais crus, produces some of the most robust, most textured of these red wines. A steady 1,300 ha/3,200 acres of vineyards flank the volcanic Mont Brouilly. Côte de Brouilly is an entirely separate appellation including just 325 ha/acres of land higher up the hillside. The wine produced tends to be more concentrated and longer lived than that of Brouilly. Ch de Thivin is a landmark producer.

49
Q

St- Amour

A

the most northerly of the beaujolais crus and an area with some limestone in which a considerable amount of white Beaujolais Blanc (and st-véran) is made. A steady 320 ha/790 acres of Gamay vines are planted for the production of relatively light but true red Beaujolais. The cru was added several years after most others. One theory is that its name, which indubitably adds to its appeal, comes from a Roman soldier who celebrated a narrow escape from death in Switzerland by converting to Christianity and establishing a mission. He was later canonized as St-Amour. There are other, earthier theories, as one would expect of Beaujolais, perhaps the earthiest of all wine regions

50
Q

Nouveau

A

French for new, and a specific style of wine designed to be drunk only weeks rather than months or years after the harvest. The most famous and successful nouveau is beaujolais Nouveau, which, at its peak, in 1988, accounted for more than 800,000 hl/21 million gal, or 60% of all Beaujolais produced. The Beaujolais producers themselves are keen to point out that their Nouveaux are not simply un phénomène ‘marketing’, but that they owe their origins to the 19th century, when the year’s wine would complete its fermentation in cask while en route to nearby Lyons, where the new wine provided a direct link with village life in the Beaujolais hills. The phenomenon originated in a group of villages just west of Villefranche whose wines seemed to mature earliest. After the constraints of the Second World War, the Beaujolais producers were gradually allowed to release an increasing proportion of new wine. The original term was primeur, meaning ‘young produce’, and from 1951 the Beaujolais producers were allowed to release their primeurs from 15 December. These young, refreshing wines enjoyed great success in the bistros of Paris in the 1950s and 1960s, and by the end of the 1960s the phrase Le Beaujolais Nouveau est arrivé had been coined. In the 1970s, the phenomenon spread outside France, thanks to energetic work on the part of producers such as Georges Duboeuf and his agents around the world, and Alexis lichine in the United States. By the end of 1974, Beaujolais Nouveau had reached Great Britain to such an extent that the first Beaujolais Nouveau race (of bottles of purple ink to London) had been run. Eventually the Nouveau was flown, with inexplicable haste and brouhaha, to markets around the world: the craze reaching Australia in 1982 and Japan and Italy in 1985. Initially the release date was fixed at 15 November, but was eventually changed to the third Thursday in November, for the convenience of the wine trade and the media, who for much of the late 1970s and 1980s were apparently fascinated by this event. The immense commercial success of Beaujolais Nouveau inevitably spawned other (much less successful) Nouveaux—infant wines from other regions of France, notably Gamays made in touraine and the ardèche, a range of wines made in the languedoc and roussillon, muscadet and many vins de pays, particularly Côtes de Gascogne. Italy has produced a range of similar wines, described as novello, and Austria’s heurige could be said to be a version of the phenomenon. Many southern hemisphere producers have tried to sell their own early releases as ‘Nouveau’ because they carry the same year on the label and are available many months before the appearance of Beaujolais Nouveau (which has somewhat diluted the novelty that used to attach to bottles carrying the current vintage year). Winemaking techniques have to be adapted to produce wines that are ready to drink so early. The majority of Nouveau wines are red and many of them are produced, like Beaujolais, by carbonic maceration or semi-carbonic maceration, which yields particularly fruity, soft, aromatic red wines suitable for drinking young and slightly cool, typically involving a fermentation of only about four days, and fairly brutal stabilization. Those winemakers who do not or cannot practise any form of carbonic maceration may ferment the grapes traditionally but at lower temperatures than usual (in the low 20s °C (c.70 °F)) and allow only the briefest of macerations. White grapes, for which carbonic maceration is not suitable, are generally fermented very cool, at 15 to 20 °C, and boiled candy aromas typically result. The great attraction of Nouveau wines for producers is that they produce a financial return so quickly. As one taster remarked, their characteristic aroma is the scent of cash flow. Their appeal for the wine drinker is that they are a refreshing and stimulating reminder of the passing of the seasons, a sort of liquid harvest tradition. Nouveau wines do not deteriorate in bottle substantially more rapidly than non-Nouveau wines, but their lifespan is inevitably shorter.

51
Q

Beaujolais: History

A

Roman times: records of vineyards in Beaujolais, notably Mont Brouilly

7th: monks start cultivating vines
10th: foundation of the town of Beaujeu, ruled by the Dukes of Beaujeu, that gave its name to Beaujolais
1395: decree by Philip Le Hardi banning Gamay in Burgundy -> gave its identity to Beaujolais
19th: wine business continues to grow thanks to transport networks + expands to the less suitable south

60-80s: Beaujolais Nouveau happy days -> 92: 50% of Beaujolais wines = Nouveau

02: part of the crop sent to distillation due to lack of interest in the wines.

52
Q

Beaujolais: Climate and Weather

A

Warm continental w hot & dry summers

53
Q

Beaujolais: Soils and Typography

A

Northern+western: varied topography w gentle rolling hils made of granite & schist w some limestone. Up to 450m in the west

Eastern: nearer to Saone river, mainly limestone

Southern: richer soils, often clay

54
Q

Beaujolais: Grape Varieties

A

Beaujolais: region w highest proportion of single variety in France

Pinot Noir allowed until 2015 / Aligoté allowed until 2024

55
Q

Beaujolais: Red Grape Varieties

A

Gamay Noir a jus blanc (99% of plantings)
- Potentially named after village of same name close to Puligny-Montrachet

  • Early budding, flowering & ripening -> susceptible to spring frosts
  • Hi yield -> easy to let it overproduce -> hi density + rigorous pruning + goblet
  • Very little in Burgundy, mainly in Cote Chalonnaise
56
Q

Beaujolais: White Grapes Varieties

A

Chardonnay (1% of plantings)
- Hardy, easy to grow & versatile

  • Can produce interesting wines at hi yields
57
Q

Beaujolais: Viticulture

A
  • 28,000ha across 100 communes
  • Gamay trained on freestanding gobelet w some vineyards (East/South) trellised
  • Highest density in the world (9,000-13,000 vines/ha)
  • Crus: much more restrained pruning + goblet traditional
  • September: manual harvesting as whole bunches required in small basket to keep bunches intact
58
Q

Beaujolais: Winemaking

A

• Most common: semi-carbonic maceration (4-10 days):

I. Grapes thrown in open tanks or wooden cask previously flushed w CO2

II. Grapes at the bottom crushed -> juice + natural yeasts -> start to ferment -> alcohol +CO2 (heavier vs O2)

III. Remaining grapes, starved of oxygen (pushed out by heavier CO2), start to ferment internally, drawing more
aromas from skin

IV. Must either drained off; residue pressed and both re-assembled

V. Normal fermentation: Beaujolais Nouveau: lower temp (20C) vs. Cru (30C)

NB: The shorter the maceration, the less tannin in the wine.

• Gamay produces little natural sugar + hi yields -> chaptalisation common

59
Q

Beaujolais: Production and Business

A
  • Beaujolais: around 50% of the total Burgundy production
  • Key producers:

o Georges Duboeuf

  • King of Beaujolais after started marketing Beaujolais Nouveau; 3m cases/year
  • Created Hameau du Vin, miniature wine village w museum & shop

o Louis Jadot’s Chateau des Jacques (27ha)

  • Bought over by LJ in ’96; whites & Moulin-a-vent
  • Burgundian production style w no carbonic maceration + no new-oak ageing

o Émile Cheysson
- Founded in 1870; 26ha; Chiroubles; text-book Beaujolais

60
Q

Beaujolais: Trade Structure

A

Dominated by cellars and négociants: 19 caves = 1/3 of harvest

61
Q

Beaujolais: Wine Classification and Styles

A

Beaujolais Nouveau (38% of total crop)

  • Released to consumers on the 3rd Thursday after vintage & cannot be sold after 31st August
  • Beaujolais primeur: similar but not sold to the trade after 31st Jan following vintage
Beaujolais AC (10,500ha - 80m btls/year)
- Max 66hl/ha; min 9.5% abc (10% for Beaujolais Supérieur)

Beaujolais villages AC (6,100ha - 45m btls/year)
- 39 villages which can use their village name on the label - Max 60hl/ha; min 10% abv

Beaujolais Crus (48m btls/year) x10
- From south of Macon to Mt Brouilly; 58hl/ha; min 10-10.5% abv
  • Saint-Amour: 315ha; sweet, ripe fruit, less personality vs. other Crus
  • Juliénas: 610ha; hi tannins & acidity; can age well
  • Chénas: 270ha; granitic subsoils; less overtly fruity w weight & density/complexity; longer ageing
  • Moulin-a-vent: 655ha; most serious cru; hi proportion of oak barrel ageing; can age up to 10 years
  • Fleurie: 870ha; most fragrant & elegant cru
  • Chiroubles: 365ha; highest spots for light wines best enjoyed young
  • Morgon: 1,155ha; schist + granite soil -> v distinctive wine; can age well.
  • Régnié: 490ha; most recent cru (’88) & slow to make a name for itself
  • Brouilly: 1,320ha; to be drunk young
  • Cotes de Brouilly: 320ha; slightly better quality (vines planted on slopes); drink young
62
Q

Beaujolais

A

quantitatively extremely important wine region in east central France producing a unique style of fruity wine which is often relatively, nay unfashionably, light but is increasingly being made in a more concentrated, ‘Burgundian’ style. For administrative purposes, Beaujolais is often included as part of greater burgundy, but in terms of climate, topography, soil types, and even distribution of grape varieties, it is quite different. In some years, Beaujolais has produced more than the whole of the rest of greater Burgundy to the north put together, nearly a million hl of wine, almost all of which is produced from a single red grape variety, gamay Noir à Jus Blanc, and much of it by a single, distinctive winemaking method. Early-drinking Beaujolais at its best provides the yardstick for all the world’s attempts to put red refreshment into a bottle, being a wine that is essentially flirtatious, with a juicy aroma which, combined with its promise of appetizing acidity, is sufficient to release the gastric juices before even a mouthful of the wine has been drunk. In the 1970s and 1980s the region became too dependent on selling embryonic primeur wine, so-called Beaujolais Nouveau. When demand for Beaujolais Nouveau reached its peak, in 1992, nearly half of all Beaujolais AC was sold in this youthful state, for immediate consumption and, from the point of view of the producer, as an immediate generator of cash flow. But producers paid the price of much-reduced demand for their wine in the late 1990s and early 2000s when they had to resort to compulsory distillation. In the French market place, Beaujolais had become almost a commodity, with attendant pressures on prices, so that generic blended Beaujolais was too often a thin, inky liquid that was in all senses lacklustre—or an ultra-commercial blend all too dependent on chaptalization. But in the 21st century there have been distinct stirrings of a revival, not least because an increasing proportion of the wine is vinified traditionally rather than by carbonic maceration, from the 2003 vintage, which resulted in much denser wines than usual. As Harry waugh discovered so many years ago, a domaine bottled wine may well be the most direct route to quality.

To the Burgundian, Beaujolais wines are les vins du Rhône, not because they are from the rhône Valley, but because the vineyards of the Beaujolais hills fall within the Rhône département that surrounds the city of Lyons.

63
Q

Beaujolais- History

A

The region is on the ancient Roman trade route up the Rhône and Saône valleys. It is hardly surprising, therefore, that there are records of Roman vineyards in the region, notably on Mont Brouilly (Brulliacus), just the sort of hillside vineyard site favoured by the Romans, and Morgon. Benedictine monks developed vineyards here as early as the 7th century and for much of the medieval period Beaujolais, in wine terms at least, was simply the southern neighbour of the great duchy of Burgundy.

Beaujolais is named after Beaujeu, the town in its western hills founded in the 10th century, and was ruled by the Dukes of Beaujeu before being ceded to the Bourbonnais for a time. The region achieved real viticultural identity when Philip the Bold issued his famous edict against the growing of Gamay in Burgundy proper. He was right in that Gamay performs so much better on the granite hillsides of Beaujolais than on the limestone escarpment of the côte d’or.

The Gamay wines of Beaujolais continued to flow down the Saône to Lyons so that Beaujolais became known as the city’s third river, after the Rhône and Saône. When communications with Paris by canal and then railway were developed, demand for Beaujolais the wine increased yet further, and the region expanded to include much less suitable, flatter, more fertile land in the south, the Bas Beaujolais. redding in the early 19th century does not mention the word and cites, of today’s well-known names, only St-Amour, Moulin-à-Vent, and Chénas, noting that they sold for relatively low prices (the same is true today), and that they should be drunk young.

64
Q

Beaujolais- Geogrpahy and Climate

A

The total vineyard area of the Beaujolais region is well over 15,000 ha/37,500 acres and includes nearly 100 communes with mâconnais on its northern boundary (indeed some vineyards may be classified as either Beaujolais Blanc or st-véran). The climate is temperate and semi-continental; snow may fall in the foothills of the Massif Central to the immediate west by the time Beaujolais Nouveau is launched, but summers are sufficiently hot for the local houses to have the shutters and gentle, tiled roofs of the south of France.

In the northern, narrower part of the region, the topography is very varied, the landscape made up of gentle, rolling hills, based on granite and schist with some limestone, while the flatter, southern, more recently developed sector south of Villefranche has much richer soils, often with some clay, making much lighter wines, typically for earlier consumption, on the plains which stretch down towards Lyons. The result of the more favourable mesoclimates on the granite hillsides is that ripening is always more advanced in the north so that, apparently paradoxically, picking begins with the better-quality wines.

65
Q

Beaujolais- The Appelations

A

About half of all Beaujolais is sold under the basic appellation Beaujolais, which comes from the Bas Beaujolais and the flatter land to the immediate west of the main north–south autoroute around Belleville. The second most important Beaujolais appellation is Beaujolais-Villages, which must come from the hillier, northern part of the Beaujolais region, its vineyards pushing up into the foothills of the Massif Central. If a Beaujolais-Villages is the produce of just one village or commune, it can append the name of that commune. In the finest sectors of this superior, northern part are the so-called Beaujolais crus, ten named communes or crus whose wines are considered so distinctive, and so good, that they have earned their own appellations. Some of these have the most evocative names in the wine lexicon, but their existence as separate entities can be confusing for newcomers to wine since there is rarely mention of the word Beaujolais on their labels. For more details of individual cru, see, approximately from north to south, st-amour, juliénas, chénas, moulin-à-vent, fleurie, chiroubles, morgon, regnié, brouilly, and Côte de Brouilly.

A small amount of Beaujolais Blanc and Beaujolais-Villages Blanc is made each year, mainly from Chardonnay grapes. White grapes do best on patches of limestone and are planted mainly on these outcrops in the north of the region so that they are effectively southern neighbours of mâcon Blanc and taste exactly like it. Growers are supposed to devote no more than 10% of their vineyard to white grape varieties. Equally small amounts of refreshing Beaujolais Rosé are made.

Basic maximum permitted yields for both Beaujolais and Beaujolais-Villages have been increased to 64 hl/ha, those for the Beaujolais crus to 58 hl/ha.

66
Q

Beaujolais- Viticulture

A

The gobelet vine-training method is traditional in Beaujolais but in fact single guyot is much more likely in the southern Bas Beaujolais, with up to 12 buds. For Beaujolais-Villages as well as the crus, pruning methods must be much more restrained, either en gobelet or éventail (see training systems). vine density here has long been one of the highest in the world, between 9,000 and 13,000 vines per ha usually. All picking, typically in late September, has to be manual because whole bunches are needed for Beaujolais’s winemaking technique.

67
Q

Beaujolais- Vine Varieties

A

Gamay Noir à Jus Blanc (so called to distinguish it from the relatively widely planted red-fleshed Gamay teinturiers) accounts for about 98% of the Beaujolais vineyard, which makes Beaujolais the most monocépagiste (single variety) region of any size in France. Virtually all the rest is Chardonnay, although Aligoté is also allowed until 2024 (so long as it was planted before 2004). According to the detail of the official regulations, up to 15% of white wine grapes may be included in most Beaujolais appellations.

Considerable research into clonal selection has taken place since 1960 so that the modern grower can choose from six approved clones, the best quality coming from small, thick-skinned berries.

rootstocks used are SO4, 3309, or, the Beaujolais speciality for granitic soils, Vialla.

68
Q

Beaujolais- Winemaking

A

Beaujolais is distinguished not just by the Gamay grape, but by its characteristic winemaking method, carbonic maceration or, more likely, semi-carbonic maceration. Only in Beaujolais is this technique used so widely, and, in the Nouveau era, with such speed.

Another controversial issue in Beaujolais is chaptalization. In recent years the trend was to pick grapes at the legal minimum ripeness of 10% potential alcohol (10.5% for Beaujolais-Villages and crus), and then add sugar to bring the actual alcoholic strength dangerously close to the theoretical 12.5% maximum permitted final alcohol content.

Whole bunches arrive at the cellars and are emptied into cement or stainless steel fermentation vessels generally of between 40 and 300 hl/1,056 and 7,920 gal capacity. The bottom 10 to 30% of grapes are crushed by the weight above them and ferment in the normal way. This proportion increases with time. carbon dioxide is given off by this fermentation, and leaves the upper grapes bathed in the gas so that they undergo intracellular fermentation and produce the sort of aromas reminiscent of pear drops and bananas so closely associated with Beaujolais.

This combination of two different sorts of fermentation, together with maceration of the lower grapes and must, continues for perhaps as little as four days for Beaujolais Nouveau and ten days, sometimes longer nowadays, for cru wines destined for the long term. The pomace is then pressed and, unlike other regions, the press wine is automatically included in the final blend. malolactic conversion is then de rigueur. After some form of stabilization, the wine is bottled either at under two months, in the case of Nouveaux, or perhaps not until the second Christmas after the vintage for the most concentrated, long-lived crus. Bottling often takes place in the cellars of the négociants who soak up the great majority of production (every beaune merchant has to have its Beaujolais and Burgundians such as Louis jadot, bouchard père et fils, and grower Thibault Liger-Belair have invested directly in properties in Beaujolais), or possibly at one of the village co-operatives, which produce about a third of all the region’s wine, or in a grower’s cellar, using a mobile bottling line.

An increasing proportion of Beaujolais, particularly in the crus, is made like ‘proper’ red burgundy at a much more leisurely pace, given some cask ageing, and possibly even bottled by hand from individual barrels. North Beaujolais is a region where tradition and the best of peasant culture have survived, looking down, perhaps with wry amusement, at the decreasing but frenetic production of Nouveau in the Bas Beaujolais

69
Q

Beaujolais- Serving Beaujolais

A

Beaujolais was traditionally served in a special 46-cl/1 pint bottle known as a pot. European standardization may not approve of this but the essential point is that most Beaujolais is designed to be drunk rather than discussed or collected. This is the archetypal lubrication wine, and can be particularly gouleyant, or gulpable, if served cellar cool. Most Beaujolais has been drunk within a year of harvest, most Beaujolais-Villages within two, most crus within three, although traditionally vinified wines, particularly Morgon, Moulin-à-Vent, Chénas, and Juliénas, from a good vintage can improve in bottle for up to ten and sometimes more years. The tendency with time, however, is for a serious old Beaujolais cru to taste increasingly like a red burgundy. The region was a cradle of the natural wine movement.

See also the individual Beaujolais cru appellations, listed in approximately ascending order of body chiroubles, st-amour, fleurie, régnié, brouilly and Côte de Brouilly, juliénas, chénas, morgon, and moulin-à-vent.

70
Q

Granite

A

A coarse-grained, pale-coloured igneous rock of plutonic origin (see geology). Feldspars are the dominant constituent, with lesser amounts of quartz together with minerals such as mica and amphibole. The feldspars are rich in potassium, the chief mineral nutrient for vines and an indirect influence on wine flavour, although typically only a small proportion is actually available to the vine. Granitic soils tend to have low fertility, and because the quartz grains resist weathering, such soils are sandy and well-drained. They are widespread and are favoured for viticulture although they tend to be acid. Examples include dão and parts of sardinia, the northern rhône, beaujolais, as well as the Granite Belt of queensland and parts of South Africa’s Western Cape, coastal chile, and California’s Sierra Foothills east of the central valley.

71
Q

Carbonic Maceration

A

red winemaking process which transforms a small amount of sugar in grapes which are uncrushed to ethanol, without the intervention of yeasts. It is used typically to produce light-bodied, brightly coloured, fruity red wines for early consumption, most famously but by no means exclusively in the Beaujolais region of France.

Louis pasteur observed in 1872 that grape berries held in air differed in flavour from those held in a carbon dioxide atmosphere (although he, wrongly, suspected that grapes held in carbon dioxide would produce wines for long ageing).

Carbonic maceration is not normally used with white grapes, as undesirable flavours are formed. When used to make red wines, whole bunches of grapes are deliberately placed, with care to ensure that the berries are not broken, in an anaerobic atmosphere, generally obtained by using carbon dioxide to exclude oxygen. An intracellular fermentation takes place within the intact berry and a small amount of ethanol is formed, along with traces of many flavourful aromatic compounds. All of these contribute to the distinctive aroma and flavour of the resultant wines. The maceration period in this anaerobic environment and phase, where these aromatic compounds are produced, depends on temperature, and can be from one to three weeks.

It is likely that the same metabolic pathways are involved in carbonic maceration as in normal alcoholic fermentation but the flavour differences suggest that other processes are also concerned. Michel Flanzy, whose work dates from 1936, and other French researchers have observed that ordinary grapes held intact for several days under a carbon dioxide atmosphere, then crushed and allowed to ferment, produce a wine which is much brighter-coloured, less tannic, and more distinctively perfumed than one made normally. Some find this very particular aroma reminiscent of bananas, others of kirsch.

Detailed studies suggest that whole grapes held under carbon dioxide lose about a fifth of their sugar, gain about 2% in alcoholic strength, show a tenfold gain in glycerol, lose about half of their harsh malic acid, and show an increase in ph of about 0.25 units, all within the intact berry. These measurements exclude any changes in flavour compounds. It is thought that the distinguishing volatile compounds include the volatile phenols, benzaldehyde, vinylbenzene, ethyl cinnamate, ethyl vanillate, and methyl vanillate.

Under commercial winemaking conditions, it is almost impossible to produce a wine that depends wholly on carbonic maceration. The two key elements are the retention of whole berries, and an anaerobic atmosphere. While carbon dioxide is readily available to exclude oxygen, when whole bunches are poured into a tank, in practice the weight of the grapes breaks open those at the bottom, which begin to ferment in the normal way due to the action of indigenous yeasts, derived either from the grapes or from the winemaking equipment or environment. Immediately above this exist whole grapes surrounded by juice; above this, whole grapes in an atmosphere of carbon dioxide. This upper layer will undergo true carbonic maceration. The grapes in the middle layer will undergo similar intracellular transformations, but at a much slower rate, and with the presence of yeast in the surrounding juice.

Even when a crusher is employed in traditional red winemaking, a proportion of whole berries is retained, depending on the size and condition of the berries and the operation of the crusher. These berries undergo carbonic maceration as the fermenting must at the bottom of the vessel gives off carbon dioxide which excludes all oxygen above it. Thus, alcoholic fermentation and carbonic maceration would proceed simultaneously.

This also applies to some red burgundy made today using whole-grape fermentations. Winemakers in other regions around the world, working with varieties other than Burgundy’s classic pinot noir, carefully adjust their crushers, pumps, and cap management regime to maximize such flavour modification techniques.

The technique is open to much regional and personal modification (see semi-carbonic maceration as an example). Some winemakers allow one or two days’ maceration in carbon dioxide while others (or the same individuals in different vintages), may prefer to leave the grapes a week or two under the gas. It is generally considered that the necessary period of maceration is longer when the fruit is less ripe because carbonic maceration reduces the concentration of malic acid, which tends to be higher in greener grapes.

Although Beaujolais is the most famous wine region where carbonic maceration is the most common winemaking technique, it is also widely used for the Beaujolais grape Gamay in other parts of France. It has also been turned to positive use in the southern Rhône, and it assists in making commercial reds from the sometimes tough Carignan grape to yield red wines for early drinking in the Languedoc-Roussillon in southern France—although there is an increasing tendency to blend these with traditionally made wines.

Its use in the New World has been limited.

72
Q

Semi Carbonic Maceration

A

winemaking process which involves a short carbonic maceration phase followed by a normal alcoholic fermentation. In such wines, winemakers rely upon an initial period of maceration of the grapes in an anaerobic (oxygen-free) atmosphere, followed by crushing, pressing, and then traditional fermentation of the resultant must. The great majority of Beaujolais nouveau and most other primeur wines are made in this fashion. Such wines have a very distinct aroma reminiscent of bananas or kirsch, arising from the distinctive by-products of the intracellular fermentation occurring within the whole berries and without yeast, during the first phase.

73
Q

Beaujolais AOP

A

Département: Rhône and Saône-et-Loire

Communes of Beaujolais-Villages:
Rhône département: Beaujeu, Blacé, Cercié, Charentay, Chénas, Chiroubles, Denicé, Emeringes, Fleurie, Juliénas, Jullié, Lancié, Latignié, Le Perréon, Les Ardillats, Leynes, Marchampt, Montmelas-Saint-Sorlin, Odenas, Quincié-en-Beaujolais, Régnié-Durette, Rivolet, Saint-Didier-sur-Beaujeu, Saint-Etienne-des-Ouillières, Saint-Etienne-la-Varenne, Saint-Julien, Saint-Lager, Salles-Arbouissonnas-en-Beaujolais, Vaux-en-Beaujolais, Vauxrenard, Villié-Morgon

Saône-et-Loire département: Chânes, La Chapelle-de-Guinchay, Pruzilly, Romanèche-Thorins, Saint-Amour-Bellevue, Saint-Symphorien-d’Ancellas, Saint-Vérand
Each of these villages, with the exception of those that are already named AOPs (i.e. Saint-Vérand, Chiroubles, Villié-Morgon, etc.), may append its name to Beaujolais AOC, provided the wine meets the stricter requirements for Beaujolais-Villages.

Styles and Encépagement:

  • Blanc: 100% Chardonnay
  • Rouge: Gamay; max. 10% combined Gamay de Bouze and Gamay de Chaudenay; max. 15% combined mixed plantings of Aligoté, Chardonnay, Melon de Bourgogne, Pinot Gris and Pinot Noir
  • Rosé: As for Rouge Rouge/Rosé Primeur/Nouveau
  • Rouge “Supérieur”
  • Beaujolais “Villages”
  • Aligoté vines planted before November 28, 2004 may be used for Beaujolais blanc until the 2024 harvest. Whole Pinot Noir blocks (rather than mixed field plantings) may be included in Beaujolais rouge and rosé vineyards through the 2015 vintage up to a max. 15%.

Assemblage: For Rouge and Rosé wines, the combined percentage of Gamay de Bouze and Gamay de Chaudenay may not exceed 10%.

Minimum Potential Alcohol:
Blanc: 10.5%
Rosé: 10%
Rouge: 10%
Beaujolais "Supérieur": 10.5%
Beaujolais "Villages" Blanc: 11%
Beaujolais "Villages" Rosé/Rouge: 10.5%
Minimum Must Weight:
Blanc: 170 g/l
Rosé: 161 g/l
Rouge: 171 g/l
Beaujolais "Supérieur": 180 g/l
Beaujolais "Villages" Blanc: 178 g/l
Beaujolais "Villages" Rosé: 170 g/l
Beaujolais "Villages" Rouge: 180 g/l
Maximum Residual Sugar: 3 g/l

Minimum Planting Density: 5,000 vines per hectare

Maximum Yields (Rendement de Base):
Blanc: 68 hl/ha (60 hl/ha prior to 2011)
Rosé/Rouge: 60 hl/ha (64 hl/ha prior to 2011)
Beaujolais “Supérieur”: 58 hl/ha (62 hl/ha prior to 2011)
Beaujolais “Villages” Blanc: 66 hl/ha (58 hl/ha prior to 2011)
Beaujolais “Villages” Rosé/Rouge: 58 hl/ha (60 hl/ha prior to 2011)
AOC Established: 1937 (Beaujolais AOC and Beaujolais-Villages AOC were consolidated in 2011) (last updated 2013)

74
Q

Brouilly AOP

A

Département: Rhône

Communes of Production: Cercié, Charentay, Odenas, Quincié-en-Beaujolais, Saint-Etienne-la-Varenne, Saint-Lager

Size: 1,327 ha (20% of the entire area of Cru Beaujolais)

Styles and Encépagement:

  • Rouge: Gamay, plus a max. 15% mixed plantings of Chardonnay, Aligoté, and Melon de Bourgogne
  • May be labeled “Cru du Beaujolais”

Minimum Potential Alcohol: 10.5%

Minimum Must Weight: 180 g/l

Maximum Residual Sugar: 3 g/l

Minimum Planting Density: 6,000 vines per hectare

Maximum Yields (Rendement de Base): 56 hl/ha (58 hl/ha prior to 2011)

Principle Soils: pink granite, limestone-marl, and alluvial deposits

AOC Established: 1938 (last updated 2013)

75
Q

Lieux- Dits of Brouilly AOP

A

Pisse-Vieille

76
Q

Chiroubles AOP

A

Département: Rhône

Communes of Production: Chiroubles

Size: 350 ha

Styles and Encépagement:

  • Rouge: Gamay, plus a max. 15% mixed plantings of Chardonnay, Aligoté, and Melon de Bourgogne
  • May be labeled “Cru du Beaujolais”

Minimum Potential Alcohol: 10.5%

Minimum Must Weight: 180 g/l

Maximum Residual Sugar: 3 g/l

Minimum Planting Density: 6,000 vines per hectare

Maximum Yield (Rendement de Base): 56 hl/ha (58 hl/ha prior to 2011)

Primary Soil Type: gore (sand produced from eroded granite)

Elevation: 250-450 meters

AOC Established: 1936 (last updated 2013)

77
Q

Lieux- dits Chiroubles AOP

A
  • La Grosse Pierre

- Les Côtes

78
Q

Chenas AOP

A

Département: Rhône and Saône-et-Loire

Communes of Production: Chénas and La Chapelle-de-Guinchay

Size: 253 ha

Styles and Encépagement:

  • Rouge: Gamay, plus a max. 15% mixed plantings of Chardonnay, Aligoté, and Melon de Bourgogne
  • May be labeled “Cru du Beaujolais”

Minimum Potential Alcohol: 10.5%

Minimum Must Weight: 180 g/l

Maximum Residual Sugar: 3 g/l

Minimum Planting Density: 6,000 vines per hectare

Maximum Yields (Rendement de Base): 56 hl/ha (58 hl/ha prior to 2011)

Principle Soils: granite in higher altitudes, siliceous clay in the lower areas

AOC Established: 1936 (last updated 2013)

79
Q

Lieux- dits of Chenas AOP

A
  • Les Brureaux

- Clos des Blémonts

80
Q

Coteaux du Lyonnais AOC

A

Département: Rhône

Styles and Encépagement:

  • Blanc: Aligoté, Chardonnay, and a max. 30% mixed plantings of Pinot Blanc
  • Blanc Primeur/Nouveau
  • Rosé: Gamay, plus a max. 10% combined Gamay de Bouze and Gamay de Chaudenay
  • Rosé Primeur/Nouveau
  • Rouge: As for Rosé
  • Rouge Primeur/Nouveau

Assemblage: For rosé and rouge wines, Gamay de Bouze and Gamay de Chaudenay may not exceed a combined 10% of the blend.

Minimum Alcohol: 10.5% (10% prior to 2011)

Minimum Must Weight:

  • Blanc/Rosé: 161 g/l
  • Rouge: 171 g/l

Maximum Residual Sugar:

  • Blanc/Rosé: 3 g/l
  • Rouge: 2 g/l

Minimum Planting Density: 5,000 vines per hectare

Maximum Yields (Rendement de Base):
Blanc: 72 hl/ha (60 hl/ha prior to 2011)
Rosé/Rouge: 69 hl/ha (60 hl/ha prior to 2011)

AOC Established: 1984 (last updated 2011)

81
Q

Cote de Brouilly AOP

A

Département: Rhône

Communes of Production: Cercié, Odenas, Quincié-en-Beaujolais, Saint-Lager

Size: 322 ha

Styles and Encépagement:

  • Rouge: Gamay, plus a max. 15% mixed plantings of Chardonnay, Aligoté, and Melon de Bourgogne
  • May be labeled “Cru du Beaujolais”

Minimum Potential Alcohol: 10.5%

Minimum Must Weight: 180 g/l

Maximum Residual Sugar: 3 g/l

Minimum Planting Density: 6,000 vines per hectare

Maximum Yields (Rendement de Base): 56 hl/ha (58 hl/ha prior to 2011)

Primary Soil Type: granite, diorite (volcanic rock), and schist

AOC Established: 1938 (last updated 2013)

82
Q

Lieux- dits of Cote de Brouilly AOP

A
  • L’Héronde

- L’Ecluse

83
Q

Fleurie AOP

A

Département: Rhône

Communes of Production: Fleurie

Size: 857 ha

Styles and Encépagement:

  • Rouge: Gamay, plus a max. 15% mixed plantings of Chardonnay, Aligoté, and Melon de Bourgogne
  • May be labeled “Cru du Beaujolais”

Minimum Potential Alcohol: 10.5%

Minimum Must Weight: 180 g/l

Maximum Residual Sugar: 3 g/l

Minimum Planting Density: 6,000 vines per hectare

Maximum Yields (Rendement de Base): 56 hl/ha (58 hl/ha prior to 2011)

Primary Soil Type: pink granite

Elevation: 220-450 meters

AOC Established: 1936 (last updated 2013)

84
Q

Lieux- dits of Fleurie AOP

A 
Les Côtes
Le Bon Cru
La Roilette
Les Moriers
Les Roches
Les Garants
Poncié
Montgenas
La Chapelle de Bois
La Madone
Grille-Midi
Champagne
La Joie du Palais
85
Q

Juilenas AOP

A

Département: Rhône and Saône-et-Loire

Communes of Production: Juliénas, Jullié, Emeringues, Pruzilly

Size: 586 ha

Styles and Encépagement:

  • Rouge: Gamay, plus a max. 15% mixed plantings of Chardonnay, Aligoté, and Melon de Bourgogne
  • May be labeled “Cru du Beaujolais”

Minimum Alcohol: 10.5%

Minimum Must Weight: 180 g/l

Maximum Residual Sugar: 3 g/l

Minimum Planting Density: 6,000 vines per hectare

Maximum Yields (Rendement de Base): 56 hl/ha (58 hl/ha prior to 2011)

Primary Soil Type: granite-based in the western part, alluvial soils in the eastern part

Elevation: 230-430 meters

AOC Established: 1938 (last updated 2013)

86
Q

Lieux- dotson Juilenas AOP

A 
Les Capitans
La Bottière
Les Paquelets
Les Chers
Les Mouilles
Vayolette
Fouillouses
Beauvernay
87
Q

Lieux- dits of Morgon AOP

A 
Douby
Les Charmes
Côte du Py
Grand Cras
Corcelette
Les Micouds
88
Q

Moulin-a- Vent AOP

A

Département: Rhône and Saône-et-Loire

Communes of Production: Chénas and Romanèche-Thorins

Size: 665 ha

Styles and Encépagement:

  • Rouge: Gamay, plus a max. 15% mixed plantings of Chardonnay, Aligoté, and Melon de Bourgogne
  • May be labeled “Cru du Beaujolais”

Minimum Potential Alcohol: 10.5%

Minimum Must Weight: 180 g/l

Maximum Residual Sugar: 3 g/l

Minimum Planting Density: 6,000 vines per hectare

Maximum Yields (Rendement de Base): 56 hl/ha (58 hl/ha prior to 2011)

Principle Soils: pink granite (locally called gore or grés)
Elevation: 230-390 meters

AOC Established: 1936 (last updated 2013)

89
Q

Lieux-dits of Moulin-à-Vent

A

La Bruyère, Les Gros Vosges, Maisons neuves, La Grande Charrière, Les Michelons, Le Moulin à Vent, Champagne, Champs de Cour, Les Deschamps, Le Carquelin, Le Mont, Le Plantier de Fabre, Les Pinchons, Les Bruyères des Thorins, Les Seignaux, Les Dégollets, Les Thorins, Morperay, La Tour du Bief, La Galletière, Les Vérillats, Les Fromentaux, Le Vieux Bourg, La Teppe, Les Vierres Manins, Petit Brenay, Les Prés Ouverts, En Brenay, Les Pérelles, La Pierre, Les Moriers, Moulin Lure, Les Philibons, En Reclaine, La Delatte, Bois Pondevaux, La Roche, Les Bûches, Le Petit Morier, Les Brussellion, Bois Maréchaux, Les Fargets, Les Rouchaux (auds), Les Gimarets, Les Combes, Les Seignes, Bois Combe, Les Moussières, Les Petits Bois, Les Millettes, Les Grenériers, La Bruyère, Les Burdelines, Les Thorins, Les Guillattes, Les Graiairiers, Les Amandilliers, Le Fonds de Morier, Le Bief, En Morier, Les Blancs, Champ Poirier, Les Caves, Les Maitairiers, Chassignol, Les Michauds, La Coudrière, Les Ecorchés, Deschanes, La Ranche, Les Joies, Les Garniers, La Dîme, Les Condemeines, Rochegrès, Le Venet, La Rochelle, Les Burdins, Rochenoire, Petites Caves, Terre du Thé, Les Rats, Les Brasses, Les Champs de Cour, Les Hantes, Les Grolliers

90
Q

Lieux-dits of Moulin-à-Vent

A

La Bruyère, Les Gros Vosges, Maisons neuves, La Grande Charrière, Les Michelons, Le Moulin à Vent, Champagne, Champs de Cour, Les Deschamps, Le Carquelin, Le Mont, Le Plantier de Fabre, Les Pinchons, Les Bruyères des Thorins, Les Seignaux, Les Dégollets, Les Thorins, Morperay, La Tour du Bief, La Galletière, Les Vérillats, Les Fromentaux, Le Vieux Bourg, La Teppe, Les Vierres Manins, Petit Brenay, Les Prés Ouverts, En Brenay, Les Pérelles, La Pierre, Les Moriers, Moulin Lure, Les Philibons, En Reclaine, La Delatte, Bois Pondevaux, La Roche, Les Bûches, Le Petit Morier, Les Brussellion, Bois Maréchaux, Les Fargets, Les Rouchaux (auds), Les Gimarets, Les Combes, Les Seignes, Bois Combe, Les Moussières, Les Petits Bois, Les Millettes, Les Grenériers, La Bruyère, Les Burdelines, Les Thorins, Les Guillattes, Les Graiairiers, Les Amandilliers, Le Fonds de Morier, Le Bief, En Morier, Les Blancs, Champ Poirier, Les Caves, Les Maitairiers, Chassignol, Les Michauds, La Coudrière, Les Ecorchés, Deschanes, La Ranche, Les Joies, Les Garniers, La Dîme, Les Condemeines, Rochegrès, Le Venet, La Rochelle, Les Burdins, Rochenoire, Petites Caves, Terre du Thé, Les Rats, Les Brasses, Les Champs de Cour, Les Hantes, Les Grolliers

91
Q

Regnie AOP

A

Département: Rhône

Commune of Production: Régnié-Durette and Latignié

Size: 400 ha

Styles and Encépagement:

  • Rouge: Gamay, plus a max. 15% mixed plantings of Chardonnay, Aligoté, and Melon de Bourgogne
  • May be labeled “Cru du Beaujolais”

Minimum Potential Alcohol: 10.5%

Minimum Must Weight: 180 g/l

Maximum Residual Sugar: 3 g/l

Minimum Planting Density: 6,000 vines per hectare

Maximum Yields (Rendement de Base): 56 hl/ha (58 hl/ha prior to 2011)

Principle Soils: pink granite

Elevation: approx. 350 meters

AOC Established: 1988 (last updated 2013)

92
Q

Lieux- dits of Regnie AOP

A

Grange-Charton

La Plaigne

93
Q

Saint- Amour AOP

A

Département: Saône-et-Loire

Commune of Production: Saint-Amour-Bellevue

Size: 313 ha

Styles and Encépagement:

  • Rouge: Gamay, plus a max. 15% mixed plantings of Chardonnay, Aligoté, and Melon de Bourgogne
  • May be labeled “Cru du Beaujolais”

Minimum Potential Alcohol: 10.5%

Minimum Must Weight: 180 g/l

Maximum Residual Sugar: 3 g/l

Minimum Planting Density: 6,000 vines per hectare

Maximum Yields (Rendement de Base): 56 hl/ha (58 hl/ha prior to 2011)

Principle Soils: granite, clay and schist

AOC Established: 1946 (last updated 2013)

94
Q

Lieux- dits of Saint- Amour AOP

A 
Côte de Besset
Les Champs Grillés
Le Clos de la Brosse
Le Clos de Guillons
Le Chatelet
Le Clos des Billards
Les Bonnets
Le Mas des Tines
Vers l’Eglise
En Paradis
La Folie
Le Clos du Chapître
95
Q

Cuvée Zachery is not imported by Kermit Lynch why?

A

He doesn’t like new oak in Beaujolais

96
Q

Beaujolais and Lyonnais

A 
Beaujolais AOP
Saint- Amour AOP
Julienas AOP
Chenas AOP
Moulin- a- Vent AOP
Fleurie AOP
Chiroubles AOP
Morgon AOP
Regnie AOP
Cote de Brouilly AOP
Brouilly AOP
Coteaux du Lyonnais AOP
97
Q

How many lieu dits does Saint- Amour have?

A

12

98
Q

How many lieu dits does Julienas have?

A

8

99
Q

How many lieu dits does Chenas have?

A

2

100
Q

Hoe many lieu dits does Moulin- a- Vent have?

A

86

101
Q

How many lieu dits does Fleurie have?

A

13

102
Q

How many lieu dits does Chiroubles have?

A

2

103
Q

Hoe many lieu dits does Morgon have?

A

6

104
Q

How many lieu dits does Regnie have?

A

2

105
Q

How many lieu dits does Cote de Brouilly have?

A

2

106
Q

How many lieu dits does Brouilly have?

A

1

WSET Diploma Unit 3: France (23 decks)

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