Understanding Chablis and Chardonnay - WSET Level 3

Introduction

• Presenter: Jimmy Smith
• Affiliations: West London Wine School, South London Wine School, Stretton Wine House
• Objective: Aid in preparing for WSET level 3 exam on Chablis and Chardonnay
• Content Overview:
  • Understanding Chablis location and climatology
  • Chardonnay grape characteristics
  • Vineyard management techniques
  • Google Earth video overview
  • Written examination practice

Chablis Overview

Location

• Northern tip of Burgundy, France
• Department: Yonne
• Close to Champagne and eastern parts of Loire (Sancerre, Pouilly Fumé)

Climate

• Type: Cool continental
  • Average growing season temperature below 16.5°C
• Issues:
  • Rainfall can cause mildew and rot; occurs throughout the year
  • Spring frosts due to early budding of Chardonnay

Vineyard Site Characteristics

• Best vineyards on slopes for better air circulation
• Soil: Limestone (Kimmeridgian and Portlandian limestone)
  • High calcium soil, very alkaline
• River Serein runs through Chablis. River Yonne through closest large town of Auxerre.

Chablis Viticulture

Frost Mitigation

• Planning: Site vineyards on slopes to avoid frost settling
• Techniques:
  • Sprinkling (aspersion); water sprinkled before frost, settles and then releases heat
  • Use of heaters (expensive hard to maintain)
  • Wind machines (air circulation prevents frost from settling, also expensive)

Hail Impact

• Localized damage potential
• Mitigation: Source grapes from diverse locations

Chablis Appellation Hierarchy

1. Grand Cru
   • 100 hectares, 2% of total production
   • One Grand Cru with seven plots (climats)
2. Premier Cru
   • Next best sites, also on slopes
3. Chablis
   • Generic Chablis on flatter areas
4. Petit Chablis
   • Created in the 1980s, not required for WSET level 3

Viticultural Practices

• Use of Sulfur (Powdery Mildew, can result from shade and humidity) and Bordeaux mixture to combat (Downey mildew is a disease of wet weather that is common to maritime areas like Bordeaux. Copper is used to treat this.)
• Spring frost techniques: sprinkling, heaters, wind machines
• Limestone soil important for high acidity in wines

Winemaking Characteristics of Chardonnay

Grape Characteristics

• Not aromatic, flavor comes from terroir and winemaking
• Early budding and ripening
• Adaptable to various climates

Winemaking Techniques

• Whole bunch pressing: Used for structure and reducing oxidation
• Malolactic fermentation: Creates a creamier texture
• Lees Aging: Adds complexity, used more in Premier and Grand Cru
• Oak Usage: Rare in Chablis, more common in Grand Cru; most use stainless steel

Issues and Solutions

• Premature oxidation addressed through improved winemaking practices
• Use of sulfur dioxide as antioxidant

Examination Practice

• Understanding climate: cool continental with specific temperature and rainfall patterns
• Vineyard factors for complexity: steep slopes, south/southwest facing, limestone soils
• Winemaking for complexity: malolactic fermentation, lees aging, oak usage

Conclusion

• Resources: Wine with Jimmy YouTube channel, social media
• Contact: West London Wine School, South London Wine School, Stretton Wine House
• Call to Action: Attend classes or visit the wine bar in London

For further study, revisit the video on the Wine with Jimmy YouTube channel and connect on social media for more insights and updates.