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"The Grape Variety Collection"

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"The Grape Variety Collection" Winemakers – Nurserymen Discover 32 grape varieties, from here and elsewhere on one and the same plot Anatomy of a vine leaf Lamina (or leaf blade) leaf margin teeth midrib or primary vein lobe sinus petiole Photo credit : Pierre GALET Definitions Lamina: main, flat, enlarged part of the leaf extending from the petiole; the main site of photosynthesis, respiration,and transpiration. Lobe: Shallow rounded division of the leaf blade or lamina. Petiole: narrow part of the leaf joining the lamina to the stem. Sinus: Gap between two lobes of a leaf. Vein: Protruding line made of fibres formed from conducting tissue, through which the sap is transported. Teeth: serrations at margins of leaf Main wine grape varieties t Clairette Mourvèdre s a E - Grenache blanc Syrah h t u o Muscat Petits Grains Cinsault S Viognier Grenache Roussanne t s Sauvignon Cabernet Franc e W - Semillon Cabernet Sauvignon h t u Merlot o S Tannat y Chardonnay Pinot d n u g r u B e Gewurtraminer A Marselan g c R n i a N s d I l Riesling e A m e r o Maturation: r B f late average early very early Cabernet Sauvignon Cabernet-Sauvignon is a black grape variety of Bordeaux origin. It is a cross between Cabernet Franc and Sauvignon Blanc. Nowadays it is widespread in most of the world's vineyards: China, Chile, United States, Australia, Spain, Argentina, Italy and South Africa. It is, in fact, the second most planted grape variety in the world. Its international success is partly due to the fame of the grand cru Bordeaux wines, where it is often blended with Merlot and Cabernet Franc. Although it adapts to several types of terroirs, it prefers warm, sandy and gravelly soils. It ripens slightly before Merlot. Cabernet-Sauvignon is known for being long in the mouth and produces powerful, structured wines, rich in tannins. However, on its own, it lacks fullness and roundness. This variety has a great aromatic richness which gains in complexity with the years. It is suitable for ageing and maturing in barrels. Its most typical aromas are green pepper and violet. Additional aromas include ripe blackcurrant, dark chocolate, smoke, morello cherry, blackberry, liquorice, tobacco, truffles, vanilla. Cabernet Sauvignon is one of the grape varieties used in Médoc, Saint Emilion, Bergerac and Côtes de Provence appellations. Its grapes are small with a thick skin, which protects it from spring frost and rot before the harvest. Cabernet Sauvignon has small, cylindrico-conical bunches. The leaves are dark green, medium sized, strongly lobed, (as if shaped with a cookie cutter) and they have few teeth which are large and ogival in shape. "Collection de cépages" Clairette Clairette is an old grape variety, native to the South of France. It is typically southern and possibly been grown since antiquity in Adissan, in the Hérault region of France, where it was used to produce Clairette d'Adissan, now known as Clairette du Languedoc. Clairette is perfectly suited to dry, limestone soils with low fertility. Grape moths, mites and mildew are its main enemies. It is preferable to prune it hard for better yields. Its maturity is late. This grape variety gives a fresh wine with a high alcohol content and low acidity, with a slight bitter finish. When used in blending it brings finesse and alcoholic content. Harvested early, Clairette produces very pleasant, lightly aromatic wines. The juice is sensitive to oxygen, so the wines should be drunk young to avoid maderization. Clairette is used in particular to make Clairette du Languedoc, Clairette de Bellegarde and, of course, the famous Clairette de Die which has made the reputation of the Diois vineyard. This white wine, made from the grape variety “Muscat à petits grains” (at least 75%) and Clairette, becomes effervescent through a series of totally natural fermentation phases, the last of which takes place slowly in the bottle. Clairette is also part of A.O.Cs Bandol, Châteauneuf du Pape, Côtes du Rhône, Ventoux and Vacqueyras. It has medium sized cylindro-conical bunches of grapes, thick, dark green and slightly bluish leaves, with small, narrow ogival teeth. The grapes are medium, ellipsoid, white or pink in colour, and freckled brown. Their flesh is firm and juicy. "Collection de cépages" Cinsault Cinsault is a black grape variety, probably originating from Provence. Nowadays it is mainly grown in the Rhone Valley and Languedoc. It is no surprise that it comes from the South of France, since it requires plenty of sunshine, and is relatively late ripening. It is reasonably drought-resistant but is vulnerable to numerous pests and diseases: mildew, powdery mildew, dieback (Eutypa lata), black rot, grey mould, grape moths, leafhoppers. Cinsault produces big yields, so if you want a quality harvest, it should be planted on poor and stony soils, on sunny hillsides, and pruned hard; all of which will reduce yield but increase quality. This variety generally results in wines of low acidity. If grown on the plains, the yield is high, and the wine produced tends to be low in alcohol, pale coloured and tends to lack character as well. On the other hand, when grown on hillsides, the yield drops to average, and it gives then a supple, fruity and moderately alcoholic wine. Blended with Carignan or Grenache for example, it brings finesse. It also lends itself very well to the creation of classic rosés and “saignée” rosés. Cinsault has aromas of red fruits, dried fruits and white flowers such as raspberry, almond, hazelnut and linden flower. It is one of the constituents of many southern A.O.C. wines: Châteauneuf du Pape, Côtes du Rhône, Côtes de Provence, Coteaux du Languedoc, Costières de Nimes, Tavel. Cinsault has large, fairly compact, cylindro-conical bunches. Its leaves are medium sized with angular teeth. It has large, delicious juicy berries with firm skin. This is the reason why it also has the name "oeillade" (a knowing glace or wink), when it is produced for use as a table grape. "Collection de cépages" Chardonnay Chardonnay is a white grape variety native to Burgundy. It is cultivated far beyond its region of origin and enjoys an international reputation. It is grown not only in Europe but also in many vineyards of the new world. The best soils for this grape variety are moderately fertile soils, predominantly calcareous or marl (a clay/limestone mix). Its main diseases are powdery mildew and Grey rot. It owes its reputation for quality to the great wines it produces, and vice versa. It is the star grape variety of Chablis, but it is used in most Burgundy appellations, including the most coveted grands crus. It also owes its success to another internationally renowned region: Champagne. It is the emblematic grape variety of Côte des Blancs, which is characterized by its delicate aromas. It brings freshness, finesse and nerve to the assemblies. When it is the sole grape variety, it is marketed under the name Blanc de Blancs. It gives a wine of great finesse, well-balanced, powerful, full and possessing a strong aromatic potential. In the sun-drenched South of France, it needs be harvested early to obtain the best quality. The balance between alcohol and acidity must be managed to obtain a wine which is both full and fresh. Chardonnay translates the terroir perfectly, displaying all its specific qualities. Our cuvée 100% Chardonnay illustrates this perfectly. It has an impressive aromatic palette, both floral and fruity: acacia and almond, fresh butter, brioche, cinnamon, lemon, quince, orange blossom, lily, mango, honey, hazelnut, candied orange, grapefruit, and rose petal. When Chardonnay is grown on the terroir of Chablis (Kimmeridgian) made of grey marls and fossil-rich limestone banks, the wines can develop aromas of flint. Chardonnay has small to medium sized cylindrical bunches of grapes. Its leaves are medium sized with delicate “blisters” and of a bright light green colour. The grapes are golden, medium sized and have a thin skin. "Collection de cépages" Pinot noir This black variety of Burgundian origin is relatively old; the first written records mentioning Pinot Noir date back to 1375. Nowadays, it can be found in Australia, the United States (Oregon) and Chile. In France, it is obviously cultivated in Burgundy where it is used in the blending of the most prestigious Grands Crus (Corton, Romanée Conti, Musigny), as well as in communal, or village appellations (for example Pommard, Chassagne-Montrachet.). In the Champagne region, Pinot Noir is present in most blends of the wine of the same name. When it is blended with Pinot Meunier, for example, we speak of Blanc de Noirs Champagne, generally powerful and vinous with notes of red and black fruits. In Alsace, Pinot Noir is grown on the hills with chalk or limestone soils. It is used for the production of fruity red or rosé wines. It is also present in the composition of Crémant d'Alsace. Pinot noir is a capricious grape variety, sensitive to several diseases and insects: mildew, grey rot, leafhoppers. Because of its early ripening it is sensitive to spring frosts and prefers continental climates and lime soils. Wines made from Pinot Noir generally have a brilliant ruby colour which, over the years, becomes paler and changes to a brick-red colour. Depending on its maturity, Pinot Noir offers aromas of fresh red fruits (blackcurrant, cherry, redcurrant) with spicy notes (pepper, white pepper, cinnamon, spice bread, vanilla etc). As it ages, the aromas evolve into candied fruits (jam, kirsch) and it develops some undergrowth and animal notes (mushrooms, moss, truffles, leather, fur). Pinot Noir wines are predominantly rounded and the tannins, although evident, are of great finesse.
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