14 Chassagne-Montrachet and Value Villages

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  1. What does the term Gallo-Roman refer to?
    The Romanized culture of Gaul under the rule of the Roman Empire
  2. Define an abbbey and a priory
    • Abbey is a church in a monastery (ruled by an abbot) or convent (ruled by an abbess)
    • Priory is a residence in a monastery (governed by a prior) or convent (govered by a prioress)
  3. Describe the village of Chassagne-Montrachet
    • Orignal Roman village was destroyed by Louis XI ("the Prudent", 1423-1483)
    • New village established lower, halfway down the hill
    • Early name "Cassaneas" became "Chaissagne" by 1500
    • Abbey of Maizieres monks established Abbaye de Morgeot
    • Abbess Saint-Jean-le-Grand nuns established Clos-Saint-Jean
    • 1816: Chassagne 1er Cru red sold for same price as Clos de Tart (MSD), Clos de la Roche (MSD), Musigny (CM), and Amoureuses (CM)
  4. Describe wine from Chassagne-Montrachet
    • 64% white, 36% red
    • Whites sell for 50% higher than reds
    • Underrated, especially reds
  5. Describe the transition from mainly red to mainly white wine
    • Replanted Chardonnay after phylloxera because they sell for 50% more than Pinot Noir
    • 1936: whites 25%
    • 1982: whites 48%
    • Today: whites 64%
  6. Describe Chassagne white wine style
    • Full and firm, akin to Puligny but more relaxed, softer
    • Upslope wines are racy, steely, with finesse
    • Downslope wines are richer, fuller, fatter
  7. Describe Chassagne red wine style
    • Compares to a good Nuits-Saint-Georges
    • Good color, dense fruit, gains complexity with age
    • Similar peppery, tannic harshness when young
  8. Describe Chassagne-Montrachet wine production
    • 1er Cru: White (289 ac, 65944 cs, 228 cs/ac), Red (83 ac, 17333 cs, 209 cs/ac)
    • Total: White (461.9 ac, 109555 cs, 237 cs/ac), Red (282 ac, 61222 cs, 217 cs/ac)
  9. Describe Chassagne terroirs
    • Mostly Beaune strata, mixed with Nuits strata from higher up slope
    • Mainly oolite with marls
    • Lighter "terres blanches" found upslope
    • Heavier "terres rouge" lower, as in 1er Cru Morgeot
  10. How much wine at each level is made in Chassagne-Montrachet
    • 3 Grand Cru: 3.6% (28 acres)
    • 19 Premiers Crus (55 climats): 48% (372 acres)
    • Village: 48% (372 acres)
  11. How many Grands Crus are in Chassagne-Montrachet?
    3 (2 shared with Puligny-Montrachet)
  12. Describe Grand Cru terroir in Chassagne-Montrachet
    • Criots-Batard-Montrachet: 3.88 ac, S of Batard
    • Montrachet: 19.7 ac, 3% grade, well-drained, shared with Puligny-Montrachet
    • Batard-Montrachet: 27.76 ac, 1% grade, lower slope, heavier soil, shared with Puligny-Montrachet
  13. Name the top 1er Cru in Chassagne-Montrachet
    • South of village (best, high on slope): En Cailleret, La Romanee, La Grande Montagne, Les Grands Ruchottes, Les Embazees
    • SE of village: Morgeot (both reds and whites)
    • NW of village: Les Vergers
  14. Name the top red 1er Cru in Chassagne-Montrachet
    • Deeper soils with iron oxide
    • Clos Saint-Jean
    • Clos de la Boudriotte
    • Morgeot
  15. Name some top producers in Chassagne-Montrachet
    • Domaine Ramonet
    • Domaine Michel Niellon
    • Domaine Jean-Marc-Blain-Gagnard
    • Domaine Fontaine-Gagnard
  16. Name the 5 "value villages" in the Cote de Beaune (N to S)
    • Monthelie (W of Volnay, N of Meursault
    • Auxey-Duresses (W of Monthelie, N of Meursault)
    • Saint-Romain (W of Auxey-Duresses)
    • Saint-Aubin (W of Puligny-Montrachet)
    • Santenay (SW of Chassagne-Montrachet)
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  17. Describe the village of Santenay
    • Composed of two hamlets: Santenay-le-Bas and Santenay-le-Haut
    • Named "Santennacum" for nearby Mont de Sene
    • Philp the Bold built a castle
    • Henry V planted 2 trees in 1599 (still there)
    • Thermal springs used by Romans are still used
    • Casino
  18. Describe Santenay wine
    • Red: South (earthy, solid, coarse), North (round and fruity), 1er crus have violet; chestnuts and prunes with age
    • White: Crisp, medium bodied and fruity with spice, lighter than Saint-Aubin
  19. How much wine at each level is made in Santenay
    • 11 Premier Cru: 34% (319 acres); Red (274 ac, 49333 cs, 180 cs/ac), White (31 ac, 7000 cs, 226 cs/ac)
    • Village: 66% (615.5 acres)
    • Total: 16% White (116 ac, 24278 cs, 209 cs/ac), 84% Red (696 ac, 128500 cs, 185 cs/ac)
    • 4th largest red wine producer in Cote de Beaune
  20. Name the pinot noir clone from Santenay
    Pinot Fin de Santenay
  21. Why are Santenay vineyards trained in "cordon de royat"?
    Limits vigor, delays pruning, spreads clusters for better photosynthesis and ripening
  22. Name the top 1er Cru in Santenay
    • North (near Chassange, best): La Comme (53.4 ac), Clos de Tavannes (13.1 ac), Les Gravieres (71 ac); Beaune strata, debris over Argovian limestone; clay higher on slope (La Comme)
    • Above Santenay-le-Bas: La Maladiere (33.5 ac); meaty with good depth; Nuits strata, Bajocian limestones
    • West: Clos Roussseau (58 ac); good weight and rusticity; richer soil, browner Bajocian limestone
  23. Name some top producers in Santenay
    • Domaine Roger Belland (La Comme, Les Gravieres, Clos Rousseau)
    • Domaine Rene Lequin-Colin (La Comme)
  24. Name the 3 villages in Les Maranges
    • Dezize-Les-Maranges (W of Santenay)
    • Sampigny-Les-Maranges (S of Dezize)
    • Cheilly-Les-Maranges (SE of Sampigny... southernmost village in Cote d'Or)
  25. How many Premiers Crus climats are in Les Maranges AOC?
    7
  26. What department is Les Maranges in?
    Saone-et-Loire
  27. Describe the village of Monthelie
    • 2nd smallest commune in Cote d'Or (Vougeot is smallest)
    • Name comes from Mont Oloye (appears as Monthelio in 855)
    • 1078: Duke Hugues gave land to Abbot of Cluny
    • 1200s: vineyards owned by order of Notre-Dame de Beaune
    • 1528: vineyards in registry of the kings of France
  28. How much wine at each level is made in Monthelie
    • 15 Premier Cru: Red (84 ac, 14055, 167 cs/ac), White (4.2 ac, 1111 cs, 264 cs/ac)
    • Total: 88% Red (262 ac, 51555 cs, 197 cs/ac), 12% White (32 ac, 7000 cs, 219 cs/ac)
  29. Describe the soils in Monthelie
    • Volnay side: Bathonian with marls and iron-bearing rock
    • Auxey side: situated with E and W exposures, less favorable
  30. Name the top 1er Crus in Monthelie
    • Volnay side (best): Sur la Velle (15 ac), Les Champs-Fulliot (20 ac)
    • Auxey side: Les Duresses (24 ac); less limestone
  31. Describe Monthelie red wine style
    • Austere when young; high acid and tannin but plenty of ripe fruit and depth
    • Volnay side: red cherry, red currants, strawberry but without complexity and charms of Volnay
    • Auxey side: earth, less distinctive, less fruit
  32. Name some top producers in Monthelie
    • Domaine Didier Darviot-Perrin
    • Domaine Monthelie-Douhairet
  33. Describe the village of Auxey-Duresses
    • Gallo-Roman origin, called "Aulaciacum"
    • 11th C: Cistercians arrive
    • 1928: Added Duresses but best vineyard is Clos du Val
  34. Describe the wine of Auxey-Duresses
    • Until 1930s, sold as Pommard or Volnay (even though it doesn't border either) or Meursault
    • White: more consistent than reds, drink young, like a lighter Meursault
    • Red: 2 styles; soft, forward, plump; rustic, concentrated, structured
  35. Describe the vineyards of Auxey-Duresses
    • Montagne du Bourdon (best)and Montagne du Tillet (NW): Monthelie border
    • Montmellian (SE): Meursault border
    • Hamlet of Melin (W): Saint-Romain border
  36. How much wine at each level is made in Auxey-Duresses?
    • 9 Premiers Crus: 91% Red (69 ac, 12944, 188 cs/ac), 9% White (5 ac, 1222 cs, 244 cs/ac)
    • Total: 68% Red (237 ac, 44222 cs, 187 cs/ac), 32% White (94 ac, 20889 cs, 222 cs/ac)
  37. Name the top 1er Crus in Auxey-Duresses
    • Clustered below Montagne du Bourdon
    • Clos du Val: 2.3 ac, SE/S facing, monopole of Prunier family
    • Climat du Val (aka Le Val: 20.7 ac
    • Les Duresses: 19.6 ac, E facing, next to Monthelie
  38. Name some top producers in Auxey-Duresses
    • Maison Leroy
    • Michel Prunier et Fille
    • J-P & Christope Diconne
  39. Describe the village of Saint-Aubin
    • Includes hamlet of Gamay
    • 2 vineyard sectors: Montagne du Ban (limestone marls good for PN), Roche DuMay (SW exposure, backs up on Montrachet)
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  40. Describe the wine of Saint-Aubin
    • White more highly regarded than red
    • White: fresh, crisp, fruity; mature with lime blossom, nutty, earthy; best under 5 years
    • Red: refined, robust, medium body, stony, strawberry, cherry; develop over 5-10 years
  41. How much wine at each level is made in Saint-Aubin?
    • Premiers Crus: 75% White (216 ac, 50167 cs, 232 cs/ac), 25% Red (88 ac, 16833 cs, 191 cs/ac)
    • Total: 73% White (279 ac, 66056 cs, 237 cs/ac), 27% Red (123 ac, 24333 cs, 198 cs/ac)
  42. Name the top white 1er Crus in Saint-Aubin
    • Best whites on Roche du May slopes
    • Le Charmois (Chassagne)
    • En Remilly (Puligny)
    • Les Murgers-des-Dents-de-Chien (Puligny)
    • La Chateniere (Puligny)
  43. Name the top red 1er Crus in Saint-Aubin
    • Best reds on Montagne du Ban slopes
    • Les Castets
    • Les Frionnes
    • Sur la Sentier du Clou
  44. Name some top producers in Saint-Aubin
    • Domaine Gerard Thomas et Filles
    • Domaine Marc Colin et Fils
    • Domaine Hubert Lamey et Fils
  45. Describe the village of Saint-Romain
    • 1947: received village AOC
    • Only village in Cote de Beaune without 1er Cru, except Chorey-les-Beaune
    • Very chalky and high elevation (300-400 meter = 984-1312 feet)
  46. How much wine at each level is made in Saint-Romain?
    • No Grands Crus or 1er Crus
    • Total: White (141 ac, 28278 cs, 200 cs/ac), Red (99 ac, 19889 cs, 200 cs/ac)
  47. Name some top producers in Saint-Romain
    • Domaine D'Auvenay (Bize-Leroy)
    • Domaine Alain Gras
    • Domaine Thevenin-Monthelie (whites)

Card Set Information

Author:
mikedutch
ID:
321190
Filename:
14 Chassagne-Montrachet and Value Villages
Updated:
2016-06-20 02:07:53
Tags:
WSG FWS Bourgogne Burgundy
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Description:
Wine Scholar Guild Bourgogne Master Level Program
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