Showing posts with label Alsace. Show all posts
Showing posts with label Alsace. Show all posts

Thursday, October 24, 2019

Alsace: Landscape creation

At a recent tasting of Trimbach wines held at Orlando's Wine Bar George, Jean Trimbach noted that the Alsace region was geologically unique and home to 800 different soil compositions. Wines of Alsace supports this contention: "Experts say if you walk 100 feet in any direction, you'll find a different soil composition, making Alsace a complex mosaic unlike any other wine region." I explore the origin of these soils in this post.

I have elsewhere described the Variscan Orogeny (380 - 280 mya) -- the mountain building resulting from collision of Gondwana and Euramerica and the formation of the supercontinent Pangea -- and note that at its conclusion, the current Vosges Mountain (France) and Black Forest (Germany) was a single north-south mountain range.

Nothing is ever static in nature though. Over millions of years, the range was eroded. Further, warming temperatures resulted in sea level rise and the submersion of the mountain range. The following chart shows depositional activity on the range over the ages.

Sedimentary deposits on the north-south mountain
and the succeeding Rhine Graben, Vosges Mountain,
and Black Forest (Source: moore.no)

During the Triassic period, sandstone, limestone, and marl layers accumulated over the mountain range. Eroded sand from the continents were transported to, and deposited in, the shallow seas (Bunsandstein). The remains of shelled organisms compressed the sand below -- while creating a layer of their own (Muschelkalk) -- leading to the creation of sandstone. This shelled layer eventually became a limestone layer. The Keuper (marl) layer is the youngest of the three and was formed by 'clay-sized particles of clay minerals, limestone, and organic material."

Another 570 - 790 m of sedimentation were laid down during the Jurassic area. Deposits were marls and limestone containing gypsum, iron, and fluorite.

The third of the significant European-landscape-creating Orogenies was the Alpine Orogeny which occurred about 50 mya and resulted from the collision of the European and African plates. This collision uplifted the north-south mountain range, cracking the Jurassic rock and causing a collapse of its central portion along two fault lines. The Jurassic and Triassic strata overlying the uplift were shed, with the shoulders of the graben bared to the basement granites. These shoulders became the Vosges of Alsace and the Black Forest of Germany.

Uplift was less intense in the north and, as a result, some of its Triassic sandstone was retained. Based on this uplift dichotomy, the southern Vosges is referred to as the High or Crystalline Vosges while the northern portion is referred to as the low or Sandstone Vosges.

"... the western side of the graben was not one clean break but a series of somewhat sinuous faults stepping down to the central gutter. The westernmost fracture is a major break along the base of the mountain known as the Vosges Fault. A second major break, sometimes as much as 3 km east of the Vosges Fault, is known as the Rhine Fault" (Wilson). The step faults -- "fault bundles" -- show minor displacement but are cut into criss-cross patterns by cross faults. Differential erosions of these fault blocks have produced low hills  -- the sub-Vosges Hills -- each with its own erosion-determined dominant strata, upon which the bulk of the Alsace vineyards lie.

The extent and a cross-section of the Rhine Graben are shown in the two charts following.


Cross-Section of Rhine Graben (Source:vinsalsace.com)

During the Oligocene era, the Jurassic and Triassic rocks in the lower parts of the valley were converted to limestone-rich marly conglomerates. At this time, the rock composition of the structural units were as follows:

  • Vosges Mountains -- Granite and sandstone; sometimes shales
  • Sub-Vosges Hills -- Incredible soil diversity
  • Rhine alluvial plain -- Marl and alluvium.

During the Quaternary period the Vosges was subjected to glaciation down to the 1000 m altitude with a resultant scraping of the Triassic layers and revelation of the underlying granite. Below 1000 m the granite remains covered by sandstone.

The valley floor has been filled with water on numerous occasions with the associated carriage and deposition of fertile soil material.

In this post I have identified the origin and interplay of rock types in the Alsace region. In an upcoming post I will describe how these rocks relate to the soil types in place today.

©Wine -- Mise en abyme

Saturday, January 18, 2014

The Alsace wine region (Updated)

I had previously written a post on Alsace to provide context for a subsequent post comparing Champagne to Cremant d'Alsace. While at WBC15, I sat in on a Wines of Alsace presentation on Riesling (delivered by Louise Jordan DWS) that yielded relevant data which I subsequently used to update my prior writings. This, then, is the updated post.

The Alsace wine growing region lies in the northwest corner of France, a long (185 km), thin (40 km) strip of land bordered to the east by the Rhine, to the west by the foothills of the Vosges Mountains, by Switzerland to the south, and Germany elsewhere. The region's climate is continental (hot summers, cold winters) with the Vosges acting as a barrier to the prevailing westerly winds as well as providing a rain shadow for the vineyards (Alsace is the second driest region in all of France.). The grape ripening period experiences warm days and cool nights and the resulting slow ripening of grapes and wines with complexity, aromatics, freshness, and good structure.

Alsace vineyards extend across the Vosges foothills -- on east and southeast-facing slopes at elevations ranging between 200 and 400 meters -- and on the alluvial plain below. A total of 14,000 ha (38,300 acres) of vines is tended is tended by 4,400 grape growers. Vines are trained Guyot simple or double and are planted at a minimum density of 4000 vines/ha. Fifteen percent of the vineyards are either organic or biodynamic.

Source: alsacewineroute.com

A total of 13 soil types have been identified in Alsace and the diversity of its wine and styles have generally been attributed to the complex composition of the soils. One or more varieties have traditionally been linked with each of the soil types. The identified soil types, along with selected impacts, are presented in the table below.

Source: Wines of Alsace

Ninety percent of the wines produced in Alsace are white and represents 18% of the French AOC white wines. The distribution of the approved varieties are as folows: Riesling (22%), Pinot Blanc (21%), Gewurtztraminer (19%), Pinot Gris (15%), Pinot Noir (10%), Sylvaner (8%), Muscat (2%), and other (2%)..

There are 53 AOPs in Alsace. The figure and table below shows the distribution and characteristics of these AOPs.


All varieties allowed in broader Alsace AOC wines with the
exception of Savagnin Rosé

In addition to the AOC wines, Alsace producers also bring two late-harvested wines to the market: Vendanges Tardives and Sélection de Grains Nobles. Both are made from botrytis-infected grapes with the SGT concentration resulting in attainment of higher levels of sugar, fruit, and flavors.

Even though the Conseil Interprofessional des Vins d'Alsace (CIVA) characterizes the Alsce wine styles as below, there is a wider dissatisfaction with the type of wine that is being presented on the market today.

Wine Style
Varieties
Vivid and light
Sylvaner
Fresh and crisp (with different levels of richness)
Riesling
Pinot blanc
Muscat
Pinot Noir
Intensity and power (richer styles)
Pinot Gris
Géwurtztraminer
 Source: Thiery Fritsch, CIVA, TONG #13, Autumn 2012

According to Frédéric Blanck (Winemaker, Domaine Paul Blanck; in Tong #13):
Alsace wine these days are very unpredictable in style, and this has led to a great image problem: will the wine be dry, off-dry, semi-sweet, or sweet? One cannot tell when looking at the label. The result is that many people think of Alsace being a sweet wine or a wine at least influenced by residual sugar.
Pierre Trimbach of Domaine Trimbach (in the same publication) accused some estates of going too far, turning a dry and food friendly style into semi-sweet dessert wines. Blanck attributes the problem to very hot vintages -- beginning in 1997 and peaking in 2003 -- which made it very difficult to make dry wines with high acidity. The CIVA has proposed a scale which can be used by producers to identify the sweetness level of the wine in the bottle. Use of the system is voluntary and the winemaker decides the sweetness level which he/she awards to the domaine's wine.


©Wine -- Mise en abyme